Admit it. You know there is a whole wide world of wine out there, but you still cling to a handful of favorites. Right?! I know it’s comfy, but you can do better! It’s time get out of your Cab, Chardonnay, Pinot wine rut, and discover some new favorites! With that spirit of adventure in mind, here’s a list of rut-busting wines to try. I’ll profile the grape from which the wine is made, and offer a recommendation of a fine example of each. There’s something for everyone with six white wine, and six red wines!

Cabernet Sauvignon grape cluster, shown by DNA studies to be a cross of Cabernet Franc and Sauvignon blanc. (Photo credit: Wikipedia)

White Wines

1. Marsanne

This is probably the finest grape variety you’ve never heard of. It makes a full-bodied, sometimes rustic wine with amazing complexity, and honey, peach, and sweet spice flavors. If you like Chardonnay, give this wine a try. It’s fabulous with cracked crab and other shellfish. Look for JC Cellars Stagecoach Vineyard Marsanne.

2. Viognier

I consider this grape to be a primary rival to Chardonnay. It produces a juicy, aromatic wine with exotic stone fruit , and spice flavors. If you like Gewürztraminer, give Viognier a try. I’ve enjoyed this wine with various Asian cuisines. Look for Yalumba Viognier Eden Valley.

3. Albariño

This grape, which is native to Spain, produces a juicy fragrant wine that reminds me of a cross between Viognier, and Sauvignon Blanc. It has that Viognier’s peachy flavors, along with fresh citrus flavors found in Sauvignon Blanc. It’s great alternative to Sauvignon Blanc. Pair with seafood, Asian fare, or tapas! I like the Martin Codax Albariño Rias Baixas Burgens.

4. Assyrtiko

This grape is native to Greece, where it is the specialty of the volcanic island of Santorini. Its lively acidity makes it a food friendly wine with citrus, pineapple, and mineral flavors. It would make a great alternative to dry French or Italian wine such as Pinot Grigio. It’s a natural match for a Feta Salad. Look for Domaine Sigalas Assyrtiko.

5. Torrontés

This grape, which is Argentina’s only truly indigenous grape, produces a juicy fragrant wine with citrus pineapple and spice flavors. It is Argentina’s signature white variety. It’s a pretty food friendly wine that would be a great wine to bring along on a summer picnic. It pairs wonderfully with seafood, or try it with a pasta primavera or spicy Asian noodle, or curry dishes. Look for the Bodegas Colome Torrontés Estate.

6. Vermentino

This grape makes an increasingly popular juicy aromatic wine with citrus, stone fruit, and tropical fruit flavors. If you enjoy Sauvignon Blanc, and/or Pinot Grigio this one may change your mind! It pairs wonderfully with pesto, a specialty in Liguria, Italy. It would also be a good match with seafood, or Tuscan cuisine.  I recommend the Tablas Creek Vermentino.

Red Wines

7. Pinotage

This grape, which is the signature red variety of South Africa, was created in 1925 at Stellenbosch University. It a cross between Pinot Noir and Cinsault, two French grapes, that thrive in South Africa. It shows the soft fruitiness of Pinot Noir, and the rustic characteristics of Cinsault. It produces a fruity, lively wine with soft tannins, and black fruit, spicy and many tasters report, banana flavors. While it’s home is South Africa it is also making inroads in New Zealand, Canada, Israel, Zimbabwe, California, North Carolina, and Virginia. This would make a nice change of pace if you enjoy Pinot Noir. Pair with game, ratatouille or hearty soups. Look for the Tukulu Pinotage.

8. Petite Sirah

This grape, which is also known as Durif, is considered an American Heritage grape. It produces a rich dense wine with blackberry flavors. If you like Zinfandel, give this wine a try. It’s a very good food wine. I’ve enjoyed with a wide variety of foods, but it great with steak, roasts, and grilled meats. Look for Ridge Petite Sirah Lytton Estate.

9. Mourvèdre (More-VEHD-ruh)

This grape originated in Spain where it is referred to as Mataro,or Monastrell. It makes rich dense red wines that are powerful, and tannic with earthy, savory black fruit and sweet spice flavors. It’s a good match for stews, roasts, and grilled meats. Look for the Quivira Mourvèdre.

10. Tannat

This is a grape, which is native to France, but now a specialty of Uruguay that produces makes robust; yet elegant wines with high levels of tannins, great aging potential, and dark berry, plum, and spice flavors. If you’re a fan of Cabernet Sauvignon, give Tannat a try. Owing to its high acidity it’s a bit more versatile than Cab. It would pair nicely with grilled meats. Look for the newly released Tablas Creek Tannat.

11. Teroldego (tah-RAWL-de-go)

This grape is native to Italy, but is also grown in California where does well in the Sierra Foothills region. It produces a ripe smooth wine that is dark and savory with dark berry, plum, and spice flavors. Its high acidity makes it food friendly. Try this with roast duck, Indian Cuisine, or your favorite red wine cheese. Look for the Urban Legend Teroldego.

12. Aglianico

This grape, which is native to Italy makes the great full-bodied, intense, tannic wine with berry, cherries, plums and spice flavors. Its high acidity makes it food friendly. Pair with hearty meats, tomato-based pasta dishes like lasagna, or lamb. Look for the Seghesio Family Aglianico.

With over 10,000 grape varieties, this list is by no means complete. There are a host of other possibilities from around the world from countries, like Hungary, Austria, and Croatia to name a few! Not sure where to start? Cozy up to your local wine shop clerk, ask your wino friends (yours truly included), or do a little research online at sites like Snooth.com, or Wine Access.com. Your effort will not be in vain. You’ll be rewarded with new, and exciting wine that’ll get you out of your wine rut!

This article was previously featured on 12 Most and is republished, by the author. 

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The post In a Wine Rut? Try these wines! appeared first on ENOFYLZ Wine Blog.

Well it turns out there’s a competition for that!  The most recent edition was the 18th Annual 2012 Pacific Coast Oyster Competition.  Are you kidding me?  They’ve done this 17 times before this year and I just found out?!;-)

Here’s what the website says…

Traditionally, restaurateurs have looked to France for wines like Muscadet and Chablis to accompany oysters on the half shell. There aren’t many wines that work with oysters but when one does…bingo!…it’s a beautiful thing. In a unique wine competition where judges taste each wine with at least one oyster and then rate the “bliss factor”, 25 top food and wine experts have selected 10 West Coast wines for prestigious “Oyster Awards”…Each wine is blind tasted with at least one Kumamoto oyster. The judge first smells and then chews the oyster well, then smells and tastes the wine, then rates the “bliss factor”, the wine’s affinity for the oyster

I think tasting the oyster first is a subtle but important point because otherwise, the judge could fall in love with the wine, and not the oyster and the wine together.

Fresh Tomales Bay Oysters

Here’s a list of the 2012 winners (listed alphabetically) from the website, which were announced April 30, 2012 (click here for full press release):

Brandborg Wines 2010 Pinot Gris (OR) – $16

**Cedergreen Cellars 2010 Sauvignon Blanc (WA) – $14

**Dry Creek Vineyard 2011 Dry Chenin Blanc (CA) – $12

**Foris Vineyard Winery 2010 Pinot Blanc (OR) – $14

**Hogue Cellars 2010 Pinot Grigio (WA)  - $11

Kenwood Vineyards 2011 Pinot Gris, Russian River (CA) – $16

**Kenwood Vineyards 2011 Sauvignon Blanc – (CA) – $12

Millbrandt Vineyards 2010 Traditions Pinot Gris (WA) – $13

Sockeye 2010 Pinot Gris (WA) – $10

**Van Duzer Vineyards 2011 Pinot Gris (OR) – $17

**Prior Multiple Oyster Award Winner 

What I found interesting about this list is that it’s dominated by Pinot Gris, a wine that isn’t admittedly “top of mind” when it comes to oyster and wine pairings.  Top of mind for me are Muscadet, and sparkling wines (see my post below).  But that’s one of the things I enjoy about the drinking wine – keeping my mind open to trying new wines, and combinations of wines and foods I enjoy!  As good fortune would have it, we’re planning an outing to the Tomales Bay Oyster Company next month.  I’ll try to find one of the winners and report back!

It’s also good to know the wine aren’t expensive.   The most you’ll spend on one of the winners is $17 (although it seems as if the competition is oriented toward restaurateurs, which means you’ll probably pay at least twice as much as the prices listed above for a bottle – I shutter to think about the per glass price).

What wine(s) do you like with oysters?

I leave you with this quote from Ernest Hemingway..

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

A Moveable Feast , Ernest Hemingway

That my friends, sounds like a plan to me!

Related articles

• Muscadet in Tomales Bay (enofylzwineblog.com)
• Second Annual ~ 2012 Oregon Pinot Gris Symposium ~ Presented by Oak Knoll Winery (wine-blog.org)

The post Which Wines Go Best With Oysters? appeared first on ENOFYLZ Wine Blog.

Now that Memorial Day weekend upon us.  And it’s widely considered to be the unofficial beginning of summer.  And summer is primetime for picnics….well you get the picture.  Here’s a list of the types of wines that will be a good match for picnic fare, along with some recommendations to get you started!

12 Most Picnic Friendly Wines

After a couple of weeks of much-needed rain, Spring is finally getting “Spring—ish” here in Northern California. For the first time this year, temperatures in the 80s are being forecast and my thoughts have turned to warm temperatures and al fresco dining, especially picnics.

Picnic wines are different than BBQ wines. BBQ is all about bold and spicy flavors, whereas picnic foods compose a broader range of lighter foods like salads of all kinds, cold fried chicken, charcuterie, cheeses, ripe fruits etc., mostly served cold.

Great picnic wines are 1) Light and refreshing, 2) A good match for a variety of foods, and 3) Inexpensive ($20 or less).

Image courtesy of thriftysolutionsforanurbangal.blogspot.com

1. Rosé

A dry Rosé would be my first choice. Rosé combines the best of white and red wines, while maintaining their own unique charm. They possess the crisp acidity, delicacy and freshness of white wines, and the body, and flavors of red wines. Look for Bodegas Muga Rosado.

2. Cava

Cava is perfect for picnics. It’s produced using the traditional style Champagne method, which can lend a bit of complexity to it. And bubbly will add that extra celebratory feel to your picnic. Here’s another advantage of sparkling wines — Forget the corkscrew? — No problem with sparklers!! I recommend Segura Viudas Gran Reserva Cava.

3. Rose Sparkling Wine

For some vinous synergy, go with a Sparkling Rose wine. They go with virtually anything you serve for your picnic. I recommend Mumm Napa Brut Rose.

4. Vinho Verde

Vinho Verde is a wine from Portugal. Vinho Verde isn’t a grape variety. While it literally means ‘green wine”, it translates into “young wine” – as in it’s meant to be consumed within a year of bottling. It’s made in white, red, and rose styles. Vinho Verde has a hint of effervescence which is further enhances its refreshing qualities. Go with either a white or rose Vinho Verde. Look for Quinta de Aveleda.

5. Torrontés

Wine made from this grape (Argentina’s only truly indigenous grape) produces a juicy fragrant wine with citrus pineapple and spice flavors. This would be a great match for a seafood, or spicy Asian salad. I recommend the Bodegas Colome Torrontés Estate.

6. Riesling

It’s probably the most food-friendly white wine. Choose either a dry or off-dry (slightly sweet) style. Look for Chateau Ste. Michelle Columbia Valley Riesling.

7. Chardonnay

Look for a lighter style, either an un-oaked or a lightly-oaked, chardonnay because it will be a better match for a broader range of foods than the heavily oaked style. I recommend Joseph Drouhin Macon Villages.

8. Sauvignon Blanc

This is a classic picnic wine because it’s fresh and crisp, with a citrusy flavor profile and lively acidity. It’s a great match for goat cheese! Look for Casa Lapostolle Sauvignon Blanc from Chile.

9. Moscato

If your taste in wine leans toward the sweeter side, try Moscato. It’s like summertime in a glass with its fruity orange blossom, tropical, citrus, or melon aromas and a touch of effervescence. If you’ve got something spicy in your picnic basket, the sweetness will tame the heat. The best are from Italy. I recommend Martini and Rossi Moscato d’Asti.

10. Albariño

Albariño is a refreshing light, juicy and aromatic Spanish wine. I like it because, along with some citrus, it brings melon or peach to the party. Look for Burgans Albariño Rias Baixas.

11. Pinot Noir

Pinot Noir, a.k.a. the “Chef’s wine” is so named because it goes with such a wide range of foods. It’s also a red wine that takes a bit of a chill well (put it in an ice/water bath in your cooler for 10-15 minutes) if the alcohol level is not too high (preferably below 14%). It’d be great with anything with mushrooms. Look for 2008 Gloria Ferrer Pinot Noir.

12. Sangria

For a bit of home-made flavor, make your own sangria. It’s easy to make and can be made with either red, or white wine. Sangria is a great way to capitalize on the bounty of fresh fruits coming into season — and make sangria that’s all your own! Click here for some recipes.

Happy picnicking! What are your favorite picnic wines?

This article was previously featured on 12 Most and is republished, by the author Martin Redmond

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• What New Types Of Wine To Try To Bust Out Of Your Wine-Rut? (enofylzwineblog.com)
• Rose wines fail to get the respect they deserve (goerie.com)

The post What Are The Best Types of Wines For Picnics? appeared first on ENOFYLZ Wine Blog.

This week, the #SundaySupper movement is teaming up with Katie Workman,  Author of the newly published The Mom 100 Cookbook. The cookbook is all about:

“...delicious, no-fuss, easily adaptable recipes, plus tips, attitude and wisdom for surviving and staying happy in the kitchen while proudly keeping it homemade. Because homemade not only tastes best, it is best for you.”

Image courtesy of themom100.com

That’s a winner in my book!  This week’s theme is all about getting together with friends and sharing “portable” dishes (a.k.a. dishes one might bring to a potluck).

Here’s the menu for today.  My recommended wine pairings are italicized.

Soups and Salads:

Pair theses with a Blanc de Noir Sparkling Wine.  Blanc de Noir is style of Sparkling that is made from black grapes, commonly Pinot Noir and Pinot Meunier.  Because it’s made from black grapes, it tends to be well suited for more full-bodied foods.  I recommend Gloria Ferrer Blanc de Noirs, which is made with 90% Pinot Noir, and 10% Chardonnay. The Chardonnay give it a nice citrus note.

• Japanese Restaurant Salad ~ Hezzi-D’s Books and Cooks 
• Cauliflower and Cheddar Soup served in Bread Bowls ~ Daily Dish Recipes 

Main Dish Recipes:

Try these dishes with a lively fruity red wines. Look for the 2010 Evodia Grenache from Spain.  It’s under $10 bottle and redolent of spicy ripe red fruits.  Another option is a Beaujolais-Villages.  It’s a wine from France made from the Gamay grape.  It’s a big step up from Beaujolais Nouveau both qualitatively and as match for food, without costing that much more.  Look for the 2009 Joseph Drouhin, Beaujolais-Villages, it’s around $15.  If those two are a challenge to find, go with a Pinot Noir.  Look for the 2008 Buena Vista Pinot Noir, it’s about $10 at Trader Joe’s.

• Caribbean Warm Spice Chicken with Cinnamon Ginger & Paprika ~ Sue’s Nutrition Buzz 
• Fresh Mozzarella Pasta Casserole ~ The Meltaways
• Pulled Pork ~ Momma’s Meals 
• Easy Chicken Enchiladas ~ In the Kitchen with Audrey
• Garlic, Lemon, and Rosemary Roasted Chicken ~ Family Foodie
• Teriyaki Skewers ~ Messy Baker Blog 
• Lasagna with Turkey Meat Sauce~ Meal Planning Magic 
• One Pot Arroz con Pollo ~ Juanita’s Cocina 
• Honey Ginger Soy Chicken ~ The Weekend Gourmet

If you prefer white wine, try these dishes with a Chardonnay.  I recommend 2010Napa Cellar Napa Valley Chardonnay

• Easy Chicken Enchiladas ~ In the Kitchen with Audrey
• Garlic, Lemon, and Rosemary Roasted Chicken ~ Family Foodie

• Sauteed Corn Spinach, Bacon and Scallions ~ Comfy Cuisine
• Sesame Noodles ~ Big Bear’s Wife 

As a “bonus” this week, I’m recommending a Sparkling wine to pair not only with the first course, but with the main dishes.   Sparklers are among the most versatile food wines.  Don’t relegate them to special occasions and aperitifs.  And some bubbly will definitely add some pizzaz to your potluck! My recommended Sparkling wine is Mumm Napa Brut Rosé.  If there’s one wine that’ll be a good match  for all of the above, it’s a Sparkling Rosé! 

Desserts:

For a delicious change of pace,  pair these with a Banyuls from France. It’s a fortified wine typically made from the Grenache grape.  It may a challenge to find, but is definitely worth seeking out.  Look for the Cornet et Cie Banyuls Rimage.  It can be found at BevMo.  If you can’t find a Banyul, go with the tried, tested and found true choice Port, I recommend Graham Porto 10-year Tawny. 

• Chocolate Peanut Butter Squares ~ Mama’s Blissful Bites 
• Rum laced Fudgy One Pot Brownies ~ Baker Street 
• Bacon & Dried Cherry Chocolate Chip Cookies ~ Chocolate Moosey
• Birthday Chocolate Cupcakes ~ Basic and Delicious 

• Simple Vanilla Cake ~ Mrs. Mama Hen 
• Aaron E’s Favorite Apple Coffee Cake ~ Soni’s Food for Thought

…and this one would be sublime with Banfi Brachetto d Acqui Rosa Regale, which is a red sparkling wine from Italy, made from the Brachetto grape.

• That Skinny Chick Can Bake ~ Chocolate Dipped Strawberries

Related articles

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The post Mom 100 Cookbook #SundaySupper Food and Wine Pairings appeared first on ENOFYLZ Wine Blog.

I don’t necessarily think of myself as being very patriotic, but each year around this time we sing “America The Beautiful” at my church, and it chokes me up each time! I truly appreciate this great nation of ours, and feel blessed to be an American.  And that’s what the Fourth of July is about for me.  Okay – well that,  and it’s a great reason to gather with family, and friends share great food and wine!

My food blogging friends have outdone themselves with this week’s #SundaySupper theme – Celebrating Fourth of July with Family and Friends.  It’s big fun, and an honor for a self-described “Wino with latent foodie tendencies” such as myself, to offer some wonderful wines recommendations to match these great recipes!

Here’s a list of this week’s recipes and my recommended wines!

Pair these main course dishes with Zinfandel, an All-American wine if there ever was one!  I recommend the 2009 Ridge Vineyard “Three Valleys” Sonoma Zinfandel Blend.  It’s mostly Zinfandel with some Carignane, Petite Sirah, and Syrah invited to the party.  It’s well-balanced with great fruit, acidity, and a bit of spice!

• Tender & Sweet Crockpot Brisket Juanita’s Cocina
• Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
• Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
• Texas Smoked Brisket Doggie At The Dinner Table 
• Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
• JuicyLucy and Blueberry Ketchup Pippi’s in the Kitchen Again

Pair these main course dishes with a Pinot Noir.  I recommend the 2009 MacMurray Ranch Central Coast Pinot Noir.  This one shows plenty of classic Pinot Noir red fruit flavors and acidity.  And Pinot Noir can take a chill.  Throw it in the ice bucket for 10-15 minutes and you’ll have a delightfully chilled food partner!

• Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen 
• Firecracker Salmon Rolls Comfy Cuisine
• Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen 

What’s the Fourth of July without some sparkle?!  A sparkling Rosé is a great wine for your Independence Day culinary festivities.  It’ll do double duty with these salads/sides and main dishes. Try the Barefoot Bubbly Rosé Cuvée.

• Patriotic Ranch Potato Salad The Meltaways 
• Roasted Red Pepper & White Bean Salad Are you hungry
• Texas-Creole Crawfish Potato Salad The Weekend gourmet
• Spicy Italian Peppers in Sauce What Smells so Good?
• Red, White & Blue Grilled Pizza Momma’s Meals
• Savory Patriotic Chicken Kabobs Big Bear’s Wife 
• Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less 
• Finger Foods for the Fourth Pescetarian Journal 
• Bean Salad with Pickled Vegetables Diabetic Foodie

Riesling is the white wine version of a “Chef’s wine” because it’s so food friendly.  The 2010 Chateau Ste Michelle Columbia Valley Riesling will be a great match for these ethnic dishes!

• Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
• Grilled Pork Satays with Peanut Sauce Tora’s Real Food 

Try these salads and sides with a Sauvignon Blanc.  It’s one of the few wines that’ll be a good match for asparagus.  Sauvignon Blanc (a.k.a. Fumé Blanc – it’s the same wine) is a very versatile wine, and has a bold and forthright personality.  Look for the 2010 Dry Creek Vineyard Sonoma County Fumé Blanc. 

• Southwestern Corn and Black Bean Salad Supper for a Steal
• Roasted/Grilled Asparagus with Parmesan Katherine Martinelli

• Stuffed Black Olive Cookistry
• Low Fat Pasta Salad Basic and Delicious 
• Strawberry and Cream Cake Cupcakes and Kale Chips 
• Fourth Sticks In the Kitchen with Audrey
• Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence

• Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz 
• Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker 
• Red White and Blue Coconut Rum Cake Family Spice
• Mini Carrot Cakes Mama’s Blissful Bites 
• Plum and Apple Pies Cositas Bonitas
• White Chocolate Berry Tart Vintage Kitchen Notes 
• Red, White and Blue Firecracker Cupcakes Chocolate Moosey

For these desserts, I recommend a Port.  Look for Graham’s “Six Grapes” Port.

• Red Velvet Brownies Magnolia Days
• S’mores Pastries Daily Dish Recipes

I hereby raise a virtual glass, and I say to you – “Here’s to making memories!”  - because that’s what family, friends, great food and wine are all about! – Cheers!

The post #SundaySupper – Celebrating Independence Day with Family, Friends, Food and Wine! appeared first on ENOFYLZ Wine Blog.

It may be the hottest summer on record in the U.S.  When it’s THAT hot, the last thing you want to do is turn on the oven or the stove.  I don’t know about you, but I tend to eat more salads or anything I don’t have to cook inside.  This week’s #SundaySupper is all about salads, refreshing drinks, desserts and foods that don’t require baking.  I’m pleased to offer wine recommendations for this great lineup of foods that beat the heat!

Image courtesy of portablefarm.com

Check out this week’s lineup of “cool” recipes!  My recommended wine pairings are italicized.

#BeatTheHeat Appetizers:

Rosé is my favorite summertime quaff – it offers the soul of a red wine because it’s predominately made with red wine grapes, but with the cool refreshment of a white wine.  Try the following appetizers with the 2011 Mulderbosch Cabernet Sauvignon Rosé from South Africa. It’s a fabulous wine, and a great deal at less than $10 too!

• Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
• Strawberry Gazpacho ~ Diabetic Foodie
• Totally Cool Green Hummus and Beef Satay ~ My Kitchen and I

Try these delightful appetizers with Prosecco, which tend to be fruitier than other sparkling wines produced using the traditional method. That makes them the ideal foil for slightly spicy foods and smoked fish.  Look for La Marca Prosecco.  It has apple, peach and honeysuckle aromas followed by fresh, fruity apple, citrus flavors.

• Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
• Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings

Pair the following appetizer with a Riesling, arguably the most food friendly white wine.  Look for the 2010 Columbia Crest Two Vines Riesling – it’s distinctly off-dry with tropical fruit and citrus aromas, followed by  stone fruit and mild orange flavors rounded out with a crisp refreshing acidity.

• Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet

The grilled and the cheesy goodness of a baked potato skins will work best with a red.  Look for the 2010 Ménage à Trois, a blend of Zinfandel, Cabernet Sauvignon, and Merlot.  It’s an easy drinking red that can take a chill too because it’s fruity, lower in tannins with good acidity!

• Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP

#BeatTheHeat Salads, Soups, & Sides:

Try the following dishes with a Sauvignon Blanc.  Look for the 2011 Veramonte Ritual Sauvignon Blanc from Chile – it’s an elegant Sauvignon Blanc that sees a bit of oak, with pineapple, stone fruit, and citrus aromas and flavors.

• Cool Cucumber Salad ~ Momma’s Meals
• Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
• Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
• Cold Cucumber and Orzo Salad ~ Mama.Mommy.Mom
• Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine

Riesling will be a nice match for the following dishes.  Go with the 2010 Columbia Crest Two Vines Riesling mentioned above.

• Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
• Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
• Greek (Yogurt) Potato Salad ~ Family Foodie
• Apple and Poppy Seed Coleslaw ~ Damn Delicious
• Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
• Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking

Pair  the following soup with a Rosé, or a sparkling Rose either the Mulderbosch, or the Gruet respectively mentioned above.

• Gazpacho ~ The Hand That Rocks the Ladle

#BeatTheHeat Main Dishes:

• Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again - Pair with the 2011 Mulderbosch Cabernet Sauvignon Rosé
• Slow Cooker Lemon Chicken ~ Make Dinner Easy - Pair with an unoaked Chardonnay – I like the 2009 Joel Gott Unoaked Chardonnay with its crisp acidity, and tropical, tangerine, and Meyer lemon flavors
• Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips - Pulled pork and Zinfandel love each other! Look for the 2010 Ravenswood Old Vine Zinfandel; it’s bold, fruit forward with good balance
• No Bake Pizza ~ The Meltaways - Pair with a Pinot Noir.  Not only is it food friendly, it can take a chill when the temps rise (stick it in an ice bath for about 15 minutes)! Look for the 2010 Concha Y Toro Casillero del Diablo Reserve Pinot Noir from Chile.

Pair the following main dishes with a Sparkling Rosé.  They are among the most versatile food wines.  I recommend Gruet Rose.  It’s shows lots of red fruit, and the chilled effervescence will have you ready for the next bite of your entrée!

• Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
• Rolling with Kimbap ~ Kimchi Mom

#BeatTheHeat Desserts:

I differentiated between the frozen and other desserts because frozen desserts are a treat unto themselves, especially when it’s so hot!  

• Strawberry Cheesecake Ice Cream ~ Supper for a Steal
• No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
• Peach Sorbet ~ Magnolia Days
• Gluten-Free Cookie Dough Ice Cream ~ No One Likes Crumbley Cookies
• Icebox Chocolate Pie ~ Doggie at the Dinner Table
• Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
• Blackberry Lavender Popsicles ~ Girlichef
• Frozen Chocolate Bananas ~ In the Kitchen with Audrey
• Strawberry-Lime Margarita Ice Cream ~ Cookistry
• Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
• Blueberry Cheesecake Ice Cream ~ Baker Street
• Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
• Espresso and Toasted Almond Semifreddo ~ The Messy Baker
• Mango Ice Cream ~ Queen’s Notebook
• White Apricot & Honeysuckle Sorbet ~ Family Spice
• Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina

• Elegant Fruit Jellies ~ Happy Baking Days  – La Marca Prosecco will be a fruity refreshing match for this dessert
• Raspberry Mousse ~ Basic and Delicious - Pair with Banfi Rosa Regale, a lovely Italian sparkler that offer rose and berry aromas, along with strawberry and raspberry flavors.

#BeatTheHeat Drinks & Cocktails:

• Shirley Temple ~ Cravings of a Lunatic
• Coco-Limeade ~ What Smells So Good?
• Prickly Pear White Wine Spritzer ~ Hezzi-D’s Books and Cooks
• Classic Daquiri ~ Katherine Martinelli
• Salty Lassi ~ Soni’s Food for Thought
• Blueberry Mint Lemonade ~ Pescetarian Journal
• Sweet Basil & Cucumber Melon Smoothie ~ Daily Dish Recipes

Note: I like to use WineSearcher.com to locate wines.

Be sure you join the conversation on Twitter throughout the day on Sunday, and at 3:00 p.m. EST for the weekly #SundaySupper Twitter chat!  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  Or check out the #SundaySupper Pinterest board.

Related articles

• #SundaySupper – Celebrating Independence Day with Family, Friends, Food and Wine! (enofylzwineblog.com)

The post Beat The Heat #SundaySupper – Hot Wine Pairings for “Cool” Food appeared first on ENOFYLZ Wine Blog.

My Wine of the Week (“WoW”) for July 14-July 20 is the 2010 Tablas Creek Vermentino.

The Winery

Tablas Creek (“TCV”) is probably the best-known of all Paso Robles wineries specializing in Rhone style wines.  It is a partnership between Robert Haas, and Chateau de Beaucastel in the Chateauneuf du Pape region in France. What I find interesting about TCV is that they specifically chose to establish themselves in Paso Robles because of the similarities of the soil conditions and climate of Paso Robles to Chateauneuf du Pape.  They went as far as to import vines from Chateauneuf du Pape.  The vines were propagated and grafted in their on-site nursery and used to plant their 120 acre organic vineyards. Check the full story here

The Wine

If you’re not familiar with the Vermentino grape, it’s believed to be Spanish in origin, though the best examples come from the islands of Sardinia, Corsica, and northern Italy.  It is also grown in France where it is known as Rolle, where it is used primarily as a blending grape in Côtes de Provence, and increasingly in the Languedoc-Roussillon in southern France.  It is known for its crisp acidity, citrus and mineral aromas, and refreshing finish.  It pairs well with just about any seafood, oysters on the half-shell, seafood linguine, cioppino, pesto dishes or grilled Mediterranean vegetables.  It’s a classic example of the wine of a place being a reflection of that place – in this case the islands of Corsica and Sardinia, along with Liguria in the coastal region of north-western Italy where fresh seafood abounds.

The 2010 vintage was the ninth bottling of Vermentino for TCV.  The grapes for this wine are grown on their estate vineyard.

My tasting notes follow:

Light straw yellow-gold color with citrus leaf, wet stone, and a hints of honeysuckle aromas. On the palate, it approaches medium-bodied and  is well-balanced with crisp acidity.  It’s bursting with citrus, lime peel, and mineral flavors. Medium finish.

Recommendation: Highly recommended. It’s a great alternative to Sauvignon Blanc!

Details:

Alcohol: 13.1% alcohol.

Closure: Screw cap.

AVA:  > California> Central Coast> Paso Robles

Varietal(s): 100% Vermentino

Cooperage: Stainless Steel

Retail: $25

Cases produced: 1,235

Related articles

• Tablas Creek is a finalist for “Best Winery Blog” in the 2012 Wine Blog Awards (tablascreek.typepad.com)
• Grapes of the Rhone Valley (sort of): Vermentino (tablascreek.typepad.com)

The post Wine Of The Week: 2010 Tablas Creek Vermentino appeared first on ENOFYLZ Wine Blog.

I can’t remember the last time I didn’t have a glass of wine with dinner!  It’s a nightly ritual for my wife and I, who are both ardent wine lovers. So much so that we typically decide which wine we’re in the mood for, THEN we decide what to eat (I suspect most folks do it the other way around!) Regardless of which choice you make first food and wine together are one of life’s great pleasures.  This quotes says it all for me…

“If  food is the body of good living, wine is its soul.” — Clifton Fadiman

Those of you familiar with my ENOFYLZ (that’s oenophiles spelled phonetically in case you’re wondering) blog know it’s a Wine blog.  This week, it’s a Wine and Food blog since I’ve decided to take the leap and prepare a dish and do offer wine pairing recommendations. As a self-described “Wino with latent foodie tendencies”, it seems natural to do the food and wine post!

When I saw the lineup of diverse wine samples provided by the Schlossadler Family of Wines, this week’s Cooking with Wine #SundaySupper, it didn’t take long to decide to make something spicy.  That’s because a.) I love spicy food, and b.) One of the wine and food pairing tenets I’ve had the most success with is “spicy loves sweet”, i.e pair spicy foods with wines that have some sweetness.

I decided on Jerk Turkey Burgers with Mango Coleslaw because it’s a quintessential summer meal and well…it looked easy!   I found the recipe on the Food Network.

For the uninitiated, “Jerk” is a style of cooking native to Jamaica whereby meat (or for that matter, vegetables or tofu) is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. I’m sure there are many versions, but the two primary ingredients are allspice and Scotch bonnet peppers.   Other ingredients typically include cinnamon, cloves, garlic, scallions, thyme and salt.

Jerk Turkey Burger with oven-fried sweet potatoes and sliced mango

Here’s the recipe:

INGREDIENTS

• 1 pound ground turkey
• 1 tablespoon jerk seasoning, plus more for sprinkling
• 1 small green apple, peeled and grated
• 1/2 cup finely chopped scallions
• 1/4 cup panko (Japanese breadcrumbs)
• Kosher salt and freshly ground pepper
• 1/4 cup mayonnaise, plus more for brushing
• 1/4 cup mango chutney, roughly chopped
• 3 cups shredded green cabbage
• 1 carrot, shredded
• Canola oil, for the grill
• 4 hamburger buns or challah rolls, split ( I used whole wheat)

Combine the first 6 ingredients to make the turkey burger patties. Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

What’s a burger without fries?  I decided to add some oven-fried potatoes, and in a epiphanic burst of culinary inspiration (Um…not sure where it came from – though I suspect it’s from insanely creative, new-found foodie friends who set the bar high;-) I decided to garnish with sliced mango.

I’m pleased to report the burgers were a smash hit!  The spicy kick of the jerk seasoning in the burgers was cooled a bit by the mango slaw.  It was a wonderful match with the 2006  H.O. Becker, Kerner Auslese because of its fruity sweetness, which further offset the spicy kick of the burger.  It’s pretty healthy too, especially if you sub something for the mayo!

On the other gustatory delights offered this week by the #SundaySupper bloggers!  Additionally, my tasting notes for each wine and my wine pairing recommendations follow:

• Wine & Dine with Schlossadler International Wine Club by Wine Everyday

2010  Kotuku Winery, Sauvignon Blanc, Marlborough

Pale golden-yellow color with aromatic passionfruit, citrus, mineral aromas. On the palate, it’s The medium-bodied, with zesty acidity, and vibrant citrus, tropical fruits, and subtle mineral flavors. Medium-long finish.  Versatile partner with food.

Pair with these delectable dishes…

• Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
• Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
• Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
• Pork Piccatta by Family Foodie
• Moules a la Provencale by The Girl in the Little Red Kitchen 
• Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite

2010  Ernst Holler, Blaufrankisch, Burgenland

If you’re not familiar with Blaufränkisch (blouw-FRAHN-keesh), here’s a quick 411 – It’s a dark-skinned grape used to make red wine

Ruby color with damp earth, mixed berry, dark cherry, and spice aromas. On the palate, it’s light-medium bodied with very good acidity, supple tannins, and cherry, raspberry, spice, and a hint of cola flavors. Brings to mind Cru Beaujolais! Medium finish. Very food friendly wine.

Pair with these terrific entrees…

• Elegant Pot Roast by Daily Dish Recipes
• Red, White and Cordon Bleu by Cindy’s Recipes and Writings
• Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
• Delicious BBQ Ribs by Pippi’s in the Kitchen Again
• Beef Stroganoff  by From Fast Food to Fresh Food
• Italian Style Baby Back Ribs by Cooking Underwriter 
• Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
• Chicken Florentine by There and Back
• Penne Rigate with a White Ragu Sauce by Momma’s Meals
• Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
• Roasted Sausages and Grapes by Comfy Cuisine

2006  H.O. Becker, Kerner Auslese, Rheinhessen

If you not familiar with the Kerner grape (I know I wasn’t), here’s a quick 411 – It’s an aromatic white grape variety that is the offspring of a cross between Trollinger, a red grape variety, and Riesling a noble white grape variety.  It’s named after poet and physician from Justinus Kerner.

Pale golden-yellow color with aromatic lychee, stone-fruit ,  and hints of Muscat and white flower aromas.  On the palate, it’s medium-bodied, fruity  and sweet with vivid white peach, apricot, sweet mineral flavors underscored by racy acidity.  Medium-long finish. I initially thought it was a Rosé because it looked pink, but it turned out be bottled in pink glass.  Perhaps a tribute to its parentage?

Pair with these delightful dishes…

• A Midsummer’s Picnic w/ Wine by GirliChef
• Muscat and Raspberry Cake by Happy Baking Days 
• Pretty in Pink Champagne Macarons  by Crispy Bits & Burnt Ends
• Late Harvest Citrus Cake by Vintage Kitchen Note
• Strawberry-Pink Champagne Sorbet by  The Messy Baker Blog

Related articles

• Beat The Heat #SundaySupper – Hot Wine Pairings for “Cool” Food (enofylzwineblog.com)
• Is wine best paired with food, or is it meant to be enjoyed alone (Part II)? (wine-blog.org)

The post Jerk Turkey Burgers With Mango Slaw – #SundaySupper with @SchlossiWines appeared first on ENOFYLZ Wine Blog.

This week’s #SundaySupper theme is all about soul warming foods.  You know, those soups, chili, stews, and other soul warming treat we seek when the weather turns cold.

When I first saw the theme, my first thought was of “Soul Food”. I’d  bet that “Soul food” is one of those phrases that if you ask 10 people what it means, you’d get 10 different answers!  Soul Warming foods and Soul food are one in the same to me, and when I think of Soul food, the first dish that comes to mind is Gumbo!  We have a tradition in our family of making Gumbo each New Year’s day, but it’s  a soul-satisfying meal whenever there’s a chill in the air.

Since I’m a Wino with latent foodie tendencies, I decided let my foodie nature rise up, and do a dish, and wine pairings this week!

Here’s my Seafood Gumbo (we …OK make that “I”, call it “Yumbo” – lame right?..but I like it!)

Seafood Gumbo

For me, there are two things you’ve got to get right to make a gumbo – the “roux” (I prefer mine to be dark brownish), and you must have stock that is chock full of flavors.  Sure you could take a short-cut, and go with store-bought (I’ve done that for a  ” quick and dirty” version of this dish, but the flavors are not as complex and intense for me. If you get those couple of things “right”, it’s clear sailing thereafter!

Take a look at the culinary cornucopia the #SundaySupper team has put together for this week’s gathering around the #SundaySupper table! My recommended wine pairings (click on the name of the wine to find out where to purchase) are italicized.

Main Entrees: 

Pair these main dishes with Pinot Noir.  Look for the 2010 Davis Bynum Pinot Noir. It’s a silky smooth Russian River Valley Pinot Noir with a core of raspberry  and spice aromas and flavors, with caramel edge. Why it works: Pinot goes with just about everything.  It’s a white wine, in red wine clothing, which makes it incredibly flexible with dishes and methods of prep.  Pinot is sublime with poultry, and complements foods that are slow roasted, or braised.

• Carrot, Parsnip and Lentil Casserole  - Happy Baking Days
• Chicken with Herbed Dumplings – Bobbi’s Kozy Kitchen

I recommend a Chardonnay for these dishes.  Look for the 2009 MacMurray Ranch Chardonnay Sonoma Coast. It’s a medium-full bodied Chardonnay that’s undergone malolactic fermentation, that’s moderately oaked.  The oak aging brings vanilla and caramel notes to the party to go along with its ripe apple, tropical fruit and lemon cream character.  Why it works: The texture, and weight of wine complement the dish, and it has enough acidity to “cut” the dish a bit and prepare the palate for the next mouthwatering bite.

Pair this dish with a Tempranillo from Rioja Spain.  I really like the 2007 Viña Eguia Reserva. It’s shows great balance between oak and fruit with a cherry, dried herb, spice, leather and vanilla character.  Why it works: Tempranillo is an underrated food pairing partner.  It’s tends to be a light-medium bodied earthy red wine. It’s between a Pinot Noir and Cab.  It’s fruity with moderate tannins, and acidity making it a good fit for somewhat spicy fare like Spanish, Mexican and similarly spiced fare.  

• Cholula Chicken Enchiladas – Kwistin’s Favorites

Pair this classic Italian dish with Sangiovese.  Try the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a blend of 85% Sangiovese, 5% Syrah, 5% Alicante, plus a couple of other indigenous Italian grape varieties from Tuscany  It shows juicy red and black berries, with some licorice and spice notes supported by soft dusty tannins.  Why it works: The food of a place and the wine of a place is always a good place to start when pairing wine and food.  On top of that, its high acidity, together with its medium-bodied character enable it to stand up to more substantial dishes.  Sangiovese is a wine that loves dished prepared with fresh herbs, rich thick soups, mushrooms and tomato based dishes

• Eggplant Parmesan – The Hand That Rocks The Ladle

Pair this dish with an Edelzwicker, a blend of the “noble” Alsatian varietals of Riesling, Gewurztraminer, and Pinot Gris.  Look for the 2011 Navarro Vineyards Edelzwicker. It’s an aromatic white wine with a stone fruit, spice, and hint of citrus character. Why it works:  The spicy character of the wine, along with some sweetness (spicy likes sweet) and acidity make a great match!

• Roasted Roots and Fruits with Sausage – Shockingly Delicious

Chili/Stews:

Pair these hearty dishes with Cabernet Sauvignon.  One of my favorites is the 2010 Columbia Crest Cabernet Sauvignon “H3″  It’s from Washington State, and is a bold wine that delivers delightful floral, dark fruit, cocoa aromas followed by plum, black cherry, vanilla and cocoa flavors. Why it works: Cab works well with red meats, dishes with earthy, herbal elements.  This youthful wine has plenty of fruit which make it a nice complement to longer cooked meats and stews.

• Beer-Braised Beef – Sustainable Dad
• Cowboy Beef Stew - Comfy Cuisine 
• Soul Warming Hearty Beef Stew - In The Kitchen With KP

Try these dishes these with a Cru Beaujolais (not to be confused with Beaujolais Nouveau hitting the store shelfs soon), a wine from France made from the Gamay grape. Look for the 2010 Georges Debœuf Moulin-à-Vent with a wild red fruits, and white pepper character that a juicy easy drinker.  Why it works: Like Pinot Noir, the Gamay grape is naturally high in acidity, and is light-medium bodied with low tannins. It pair well with dishes with veggies,earthy flavors. Great picnic wine too! Er..but I digress;-)

• Brunswick Stew and Rice – Big Bear’s Wife
• Carbonnade Flamande – The Girl In The Little Red Kitchen

Syrah is a good match for these hearty flavorful dishes.  I like the 2009 Jacob’s Creek Reserve Barossa Shiraz from Australia. It’s has a fruity core of black cherries, plums, baking spices, and vanilla that balanced by some oak.  Why it works: Syrah is an ample full-bodied wine that likes thicker, fuller dishes like slow braises, stews (especially tomato-based), and one-dish meals.

• Bigos {Authentic Polish Hunter’s Stew} – From Fast Food to Fresh Food
• Hearty Moose Meatball Stew – Mrs. Mama Hen
• Jalapeno Popper Chicken Chili - Hezzi-D’s Books and Cooks

• Calico Beans – Home Cooking Memories
• Chicken Cacciatore {Hunter Style Stew} with Easy Creamy Polenta –Webicurean

• Chicken & Mushroom Stew On Egg Noodles –  Galactosemia in PDX
• Ham and String Beans –  Cindy’s Recipes and Writings

• Lentil and Chorizo Stew – Vintage Kitchen Notes

Soups:

Pair these soul-warming soups with a Sauvignon Blanc from the Pouilly-Fumé region of the Loire Valley in France. Look for the 2011 Patient Cottat “Le Grand Caillou” Sauvignon Blanc.  It has a lovely tropical fruit, citrus, spice and mineral character with a tangy acidity.  Why it works: Sauvignon Blanc with its “green” (gooseberries, lime, green olive, papaya character and a mineral component attributable to the terroir of the Loire Valley make this a good match for vegetarian soups, spicy (hot) fare, dishes with acidic ingredients.  It’s a very versatile food pairing partner in that it work nicely as a complement or a contrast.

• Easy Italian Wedding Soup – Family Foodie
• Lemon Chicken Noodle Soup – Mangiamo
• Lentil and Bacon Soup – Small Wallet, Big Appetite
• Lentil Soup with Spinach – Mama’s Blissful Bites
• Peppery Mulligatawny Soup with Cherry Tomatoes & Cilantro – Sue’s Nutrition Buzz
• Seafood Chowder – Noshing with the Nolands
• Spicy Seafood Noodle Soup {Jjamppong} – Kimchi Mom
• Spicy Udon Noodle Soup – My Trials In The Kitchen

Pair these satisfying soups with Pinot Gris.  I recommend the 2011 King Estate Pinot Gris Signature Collection from Oregon. It has juicy lemon-lime, stone-fruit, green apple, pineapple and spice character.  Why it works: Pinot Gris likes ethic foods, especially coconut-milk based curries. 

Pair the rest of the soups with the aforementioned wines as noted in parentheses:

Desserts/Beverages:

Pair this Hot Fudge Pudding Cake (That Skinny Chick Can Bake) with the Terra d’Oro Zinfandel “Port”, a dessert wine made for chocolate! I like the what the Wine Enthusiast says about it…”The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced in acidity, and this bottling is all that. Waves of blackberry jam, cassis and dark chocolate are brightened with zesty acidity…

• White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper.  And join us at 7pm EST, for our live weekly #SundaySupper chat.   All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

And be sure to check out the #SundaySupper Pinterest board. We’d love to feature your Sunday Supper Soul Warming Recipes and share them with all of our followers.

The post Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper appeared first on ENOFYLZ Wine Blog.

This week’s #SundaySupper theme is all about lighter healthier food to help you maintain a healthy, wholesome diet. #SundaySupper.  One of the things I appreciate most about the talented #SundaySupper food bloggers is their creativity.  So I know you’ll find not only slimmed down versions of some of your favorite dishes, you’ll also be introduced to some new, exciting, and undoubtedly diverse, healthy fare.

The #SundaySupper mission is to Bring Back Sunday Supper around the family table in every home. It starts off as one day a week and soon becomes a way of life.

Speaking of healthy…it’s generally accepted that moderate consumption of alcohol, including wine does more good than harm. With that in mind, here are some things to understand about the calories in wine:

• Wine is made of mostly water, alcohol, carbohydrates.  The carbs result from the residual sugar left in wine after fermentation.
• A glass of wine can range between 110 – 300 calories depending on the wine. The range has to do with alcohol content, inherent sweetness of the wine and serving size.
• Generally speaking, the lower the alcohol content, the lower the calories.  That’s because alcohol has 7 calories per grams of alcohol compared to 4 calories per gram for sugar (in the form of residual sugar in wine). If you’re counting calories, consider wines below 15% alcohol by volume.
• Use 25 calories per ounce as a caloric guideline for wine. If you’re really counting calories, and want to know the specific amount of calories in a particular wine varietal (e.g. Syrah v. Merlot v Chardonnay), you can search the USDA National Nutrient Database for the Specific Calories by Wine Varietal (I found it interesting the list includes dessert, red and white wine, but doesn’t seem to include sparkling wines).  
• As with food,  portion control is important with wine.  A standard serving of wine is considered to be 5 ounces, but if you’re counting calories a 3 or 4 ounce pour may be more appropriate.
• Generally speaking wines white wines and Rosé has fewer calories that red wine .  The white wines that are lowest in calories are sparkling wines, German Riesling (Spätlese and Kabinett), Pinot Grigio, Albariño,  and Vino Verde.
• Wines that tend to be highest in calories are dessert wines like Port, Sauterne, Ice wine, and late harvest wines.  On the other hand, the standard serving size for dessert wines is about 2 ounces rather than the 5 ounces for table wines.

But rather than focusing on how many calories are in one type of wine versus another, pair food with the wines you enjoy most. If you need to watch your calories, then consider a smaller pour.

Check out this week’s sensational Skinny #SundaySupper recipes. My wine pairing recommendations are italicized. Click on the name of the wine to find out where to purchase.

Image courtesy of www.chacha.com

Pair these starters, main and side dishes with sparkling wine.  I like the Deligeroy Crémant de Loire Brut.  It made my Top 20 Sparkling Wines Under $20 list for 2012.  It’s a blend of Chenin Blanc, Chardonnay & Cabernet Franc with a stone-fruit, raspberry, and mineral character.  

• Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
• #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
• Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
• Italian Sub Salad by Diabetic Foodie
• Ahi Tuna Salad by The Urban Mrs
• Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad

Pair these starters, main and side dishes with Sauvignon Blanc. Sauvignon Blanc is a top of mind wine for pairing with lightened up fare for me.  That’s because lighter healthier foods are often prepared with fresh herbs, and/or well-spiced to make more flavorful.  Not only is Sauvignon Blanc a great match for food prepare that way, it works well with sharper acidic ingredients (yogurt for example which is often subbed for mayo), vegetables, salads, and seafood which are staples of lighter fare.  Look for the 2012 Kim Crawford Sauvignon Blanc.  It’s off-dry with a zesty citrus, tropical fruit, melon, with a bit of herbaceousness character.

• Spicy Asian Chicken Noodle Soup by Food Lust People Love
• Mashed Cauliflower by Supper for a Steal
• Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
• Greek Yogurt Chicken Salad by Family Foodie
• Parchment-Poached Salmon by Simply Gourmet
• Maddy’s Arugula Salad by That Skinny Chick Can Bake
• Scallops Hong Kong Style by Magnolia Days
• Pasta Primavera by Crazy Foodie Stunts
• Cauliflower Fried Rice by Cupcake & Kale Chips
• The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
• Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
• Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
• Greek Yogurt Egg Salad Sandwich by Damn Delicious
• Confetti Cabbage and Salmon Wraps by The Roxx Box
• Caprese salad by The Little Ferraro Kitchen

Riesling is another top of mind natural wine for pairing with lightened up fare. Not only is it among the most versatile of wines.  It also tends be be lower in calories because of it’s lower alcohol content (especially German Riesling).  Pair these starters, main  and side dishes with the 2011 Josef Leitz Rüdesheimer Drachenstein “Dragonstone” Riesling QbA.  It shows a zesty lime, peach, pink grapefruit, apple, spice and mineral character. 

• Skinny Salad Wraps by MamaMommyMom
• Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
• Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
• Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
• Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
• Cauliflower Pizza with Peppers by Cravings of a Lunatic
• Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
• Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney

Pair these starters, main  and side dishes with Beaujolais, a wine from the eponymous region made from the Gamay grape.  While I’m not a big fan of the Beaujolais Nouveau release annually in November, I am a fan of Cru Beaujolais.  They tend to be light-bodied, food friendly red wines with soft tannins.  Look for the  2010 Potel-Aviron Côte de Brouilly “Vieilles Vignes” Cru Beaujolais.  It has a black raspberry, floral, and asian spice character.  Can’t find a Beaujolais?  Then go with your favorite Pinot Noir – a similar style of wine. 

• Easy Vegan Lentil Soup by NeighborFood
• Tomato Basil Soup by No one Likes Crumbley Cookies
• Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
• Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
• Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
• Oven Roasted Cauliflower Recipe by Home Cooking Memories
• Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz

Pair these starters, main  and side dishes with a red Rhône blend. I recommend the newly released vintage of one of my favorites, the 2011 Tablas Creek Vineyards Patelin de Tablas.  It’s a blend of Syrah, Grenache, Mourvedre, and Counoise. The blend of grape varieties produces a vinous synergy resulting in a fresh juicy red fruits, spice, and mineral character.

• Skinny Beef Chili by Webicurean
• Lamb Florentine Burger with Tzatziki by Country Girl in the Village
• Light chicken enchiladas by My Cute Bride
• Slow Cooker Baby Back Ribs by I Run For Wine
• Turkey and Black Bean Taco Burgers by In The Kitchen With K P
• Slow Cooker Baby Back Ribs by I Run For Wine
• Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
• Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
• Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
• Escarole and Beans by Midlife Roadtrip
• Cajun Black Beans by Ruffles and Truffles

Pair these desserts & snacks with a Moscato d’Asti.  Look for the 2011 Saracco Moscato d’Asti. It shows a sweet, fragrant, delicate, floral, tropical fruit, and a hint of honey character.  It’s “frizzante”, which means it’s not as effervescent as most sparkling wines. 

• Tiramisu Parfaits by Kudos Kitchen by Renee
• Warm Apple Crumble by Mama’s Blissful Bites
• Sugar Free Banana Almond Muffins by What Smells So Good?
• Homemade Protein Bar Recipe by Masala Herb

Pair these desserts & snacks with a late harvest Gewürztraminer.  One of my favorites is the 2011 Castello di Amorosa Late Harvest Gewürztraminer. It has intriguing honey, apricot, honeysuckle, and spice aromas and flavors, and is succulent and rich on the palate.  It’s just flat-out delicious! It’s a bit pricey, but remember portion sizes are smaller and dessert wines will last for weeks rather than day.  Beside it’s tasty enough to be dessert on its own!

• Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
• Dark Chocolate-Dipped Apricots by girlichef

Pair these desserts & snacks with Yalumba Museum Reserve Muscat a fortified dessert wine from Australia.  One sip and it’ll be Muscat love with its decadently rich toffee, caramel, and spiced orange peel character.

• Chocolate Avocado Cake by Gotta Get Baked
• Skinny Chocolate Almond Pudding by Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

The post Wine Pairings Recommendations for Skinny #SundaySupper appeared first on ENOFYLZ Wine Blog.

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2012 Merry Edwards Sauvignon Blanc.

The Winery

Merry Edwards, one of California’s first female winemakers, began her career at Mount Eden Vineyards in the Santa Cruz Mountains in 1974.  In 1997, she co-founded  Merry Edwards Winery, a business venture allowing her to produce from select Pinot Noir grapes in Russian River Valley and Sonoma Coast, including, for the first time, her own vineyards: Meredith Estate, Coopersmith, Georganne, Sanchietti and Flax.

Last year, her 40th year as a winemaker, Merry is inducted into the Culinary Institute of America’s Vintners Hall of Fame.

The Wine

My wife and I have visited the winery a few times.  While Merry Edwards is  known mostly for her single-vineyard Pinot Noirs, we always pick up a bottle or two of her Sauvignon Blanc.  It’s a Sauvignon Blanc of unique character.

Here’s what Merry Edwards Winery says about it..The rich core of this flavorful wine is fruit sourced from vines 25-35 years old. That 54% is complemented by 20% Sauvignon Musqué, which adds floral aromatics and depth not present in other types of Sauvignon Blanc. The remainder is the classic Shenandoah selection…prevalent throughout California.

The wine is fermented in barrel, and undergoes bâttonage, or stirring of lees, which gives the wine it’s weight and texture.   

2012 Merry Edwards Sauvignon Blanc

My tasting notes follow:

Pale green tinged straw color with peach, grapefruit, guava and a hint of wet stone aromas. On the palate, its medium-bodied, well structured, and fresh with great texture. It exhibits peach, grapefruit, guava and a hint of honey flavors. Long finish. 13.7% alcohol – $30

Rating: A- :

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

The post Wine of the Week: 2012 Merry Edwards Sauvignon Blanc appeared first on ENOFYLZ Wine Blog.

I recently received a couple of wine samples from Napa Valley based Phifer Pavitt Winery.  It’s a winery that’s completely new to me.

I don’t know why, but coming across new to me wineries is always a bit of a surprise.   That’s because…well…I’m a promiscuous wine lover that “gets around” so to speak. Between my daily consumption, my travels in the wine blog-o-sphere, wine country travel, trade tastings and receiving samples, I taste hundreds, upon hundreds of wines annually. Furthermore, I’m familiar with many more by word of mouth, and/or reputation.

Despite my vinous promiscuity, I really shouldn’t be surprised.  There probably 600-700 wineries where I live in Northern California. So, it should be a surprise when come across a new to me winery.

Good thing I love a good surprise!  It’s very exciting for me to try new to me wine because I don’t have any preconceived notion about the winery or wines on way or another.

Here’s the 411 on Phifer Pavitt…

From the Winery…Phifer Pavitt Winery is a dream of Suzanne Phifer and Shane Pavitt, who purchased twenty-three acres on Silverado Trail in 1999. Over the course of several years of ‘date nights,’ the couple hatched the idea of their own Napa Valley Cabernet Sauvignon in 2005. The winery opened in November 2010 and is housed in a historic “Napa Valley vernacular” barn, with a board-and batten façade and metal roof, nestled into a scenic spot looking out over views of Napa Valley. The barn was found in nearby Franz Valley where it was situated for more than 100 years before being relocated to its current home. The barn was ‘repurposed’ into a winery; repurposing has become a dominant theme.  Suzanne and Shane work to reduce the winery’s carbon footprint and preserve natural resources. The decor includes numerous eco-chic elements, including reclaimed barbed wire ‘chandeliers,’ recycled blue jean insulation, recycled Wyoming snow-fencing paneling, a 1946 Farmall tractor and a walnut slab suspended from the ceiling in the upstairs tasting room. The latest addition to the tasting room consists of four salvaged large wood slab tables.

Phifer Pavitt  produces two wines – the Date Night Cabernet Sauvignon, and Sauvignon Blanc.   They source their fruit from several Napa Valley vineyards.  Until this year, when a second source near the town of Yountville was added, the Cab was sourced from Temple Family Vineyards’ Lakespring Ranch in Pope Valley.  The Lakespring Ranch vineyard is farmed organically. The Sauvignon Blanc grapes are sourced from the sustainably farmed Juliana Vineyards, also in Pope Valley.  They have plans to produce a sparkling wine in the future.

Their annual case production is about 1,450 cases.  They are open for tours and tastings Mondays – Saturdays by appointment only at 11:00a.m. or 1:00 p.m., at a cost of $40/person.

The Wines

2013 Phifer Pavitt Sauvignon Blanc Date Night

Phifer Pavitt’s first vintage of the Sauvignon Blanc was 2010.  This wine is made in a Bordeaux Blanc style.  The hand-picked fruit was whole-cluster pressed, and the wine was fermented  in stainless steel utilizing two special yeast strains particularly suited to enhancing the Sancerre-like qualities of the fruit.  The lees were stirred weekly for five months. No malolactic fermentation was allowed. Retail – $30; abv – 14.5%

My tasting notes follow:

Pale golden color with peach, key lime, grapefruit, guava and subtle grassy aromas. On the palate, it’s medium-bodied with a very pleasing supple texture and very good acidity. It shows delicious guava, key lime, peach, and a hint of grapefruit flavors, and a lingering sweet finish. Rating: A-

2011 Phifer Pavitt Cabernet Sauvignon Date Night

Phifer Pavitt has been producing their Cabernet Sauvignon since 2005. This vintage of a blend of 98% Cabernet Sauvignon and 2% Petit Verdot.  After fermentation on native yeasts, the wine was aged 18 months in 75% new 225 Liter French Oak barrels.  Bottled unfiltered and unfined. Retail – $80; abv – 14.5%

My tasting note follows:

Ruby color with lifted, very appealing cassis, black cherry, violets, tobacco, caramel, sweet spice aromas, along hints of eucalyptus, and cedarwood.  On the palate, it’s medium-bodied, persistent and fresh with a silky texture and black cherry, plum, cassis, graphite,tobacco, and spice flavors. Long finish.

Rating; A - These are charming, delicious well-made wines worth checking out, especially the Cab!

Follow my reviews on Vivino 

Wines were provided as samples for review.  Many thanks to Phifer Pavitt and Julie Ann Kodmur

Ratings Key:

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings. Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

The post A Taste of @DateNightWine with Phifer Pavitt appeared first on ENOFYLZ Wine Blog.

Last month, I was invited to participate in a virtual wine tasting on Twitter featuring three premium Sauvignon Blanc from Dry Creek Valley. The tasting featured winemakers Tim Bell of Dry Creek Vineyard, Emmett Reed of Gustafson Family Vineyards, and Ed Sbragia of Sbragia Family Vineyards. It was moderated by Michelle McCue, president of McCue Communications

I was delighted to receive the invitation because I’m a fan of Dry Creek Valley Sauvignon Blanc.  My wife and I have attended the Winegrowers of Dry Creek Valley’s annual Passport to Dry Creek Valley a handful of times, and we always find a few standout Sauvignon Blanc when we make the round of wineries.  A couple of perennial favorites that come to mind are produced by Quivira Vineyards and Mauritson.

Dry Creek Valley is most renown for Zinfandel, but what you may not realize is that Sauvignon Blanc is the most planted white grape in Dry Creek Valley. More than 25 wineries in the area produce wines from it, and it is widely recognized as a Dry Creek Valley signature white wine.

From the Winegrowers of Dry Creek Valley…

Around 1970, David Stare was the first to plant sauvignon blanc in Dry Creek Valley. He first purchased a prune farm, then took out the prune trees to start the winery project that is nowDry Creek Vineyard. When Stare settled in Sonoma County, there wasn’t much enthusiasm for sauvignon blanc in the state of California. In neighboring Napa Valley, Robert Mondavi had begun marketing a dry-style sauvignon blanc by the name of Fume Blanc in 1968. Stare was quick to follow suit, adopting this name for his first Dry Creek Vineyard release, in 1972.

Images courtesy of Winegrowers of Dry Creek Valley

Stare’s interest caught the attention of others arriving in Dry Creek Valley. While taking classes at UC Davis, he became friends with fellow student, Lou Preston.  Their vineyard instructor, James Cook, stressed how important it is to match the grape variety to the land and climate on which it grows. Though many harbored doubts about sauvignon blanc’s potential for success, Stare prevailed. He convinced Preston to plant sauvignon blanc in his vineyard. Stare and Preston’s success growing the grape gradually led to national attention and their wines garnered awards.

The three wines were tasted represented the wonderful possibilities for vinifying Sauvignon Blanc,  One wine was 100% Sauvignon Blanc, another was a blend of Sauvignon Blanc and Sauvigon Musque (a more aromatic clone of Sauvignon Blanc), and 100 % Sauvignon Musque.  Some of the wine were fermented in stainless steel, others in oak, or a combination thereof.

You can check out a recording of the live feed of the #DCVSauvBlanc tasting below:

My tasting notes follow:

The post A Taste of Dry Creek Valley Sauvignon Blanc #DCVSauvBlanc appeared first on ENOFYLZ Wine Blog.

Earlier this week I was invited to participate in the First To Sip 2015 Villa Maria Sauvignon Blanc Twitter virtual tasting. The “Tweet-Up” was a precursor to events happening throughout the U.S. this summer celebrating the stateside release of two wine the 2015 Villa Maria Private Bin Sauvignon Blanc, and the 2014 Villa Maria Cellar Selection Sauvignon Blanc. The celebration includes a sweepstakes for an opportunity to win an 8-day/7-night trip to New Zealand.  Entries are available where the wines are sold or click here for a chance to win.

Wait…What? A 2015 wine. How is that possible?  Remember New Zealand is in the Southern hemisphere where the harvest is in the February to April time frame.

 My tasting notes follow:

2015 Villa Maria Sauvignon Blanc Private Bin Retail – $14.99
Very pale green color with pleasingly pungent gooseberry, passion fruit, and grassy aromas. On the palate it’s light-bodied, dry, clean and crisp with mouth-watering acidity and gooseberry, passion fruit, lime and grapefruit flavors. Lingering finish. Very good (86-88 pts)

Specifications:
Vineyards: Awatere and Wairu Valleys, Marlborough
Variety: 100% Sauvignon Blanc
Alcohol: 13.0%
pH: 3.30
Total Acidity: 7.0 g/l
Residual Sugar: 4.0 g/l

2014 Villa Maria Sauvignon Blanc Cellar Selection Retail – $19.99
Very pale green color with lifted gooseberry, passion fruit, citrus and floral aromas. On the palate, it’s medium-bodied, dry and fresh with an appealing intensity. It shows gooseberry, passion fruit, lime cream, melon flavors with a lemongrass undertone and a very giving finish. Very Good to Outstanding (89-91 pts)

The Wine Geek Stuff:
Vineyards: Awatere (50%) and Wairu Valleys (50%), Marlborough
Variety: 100% Sauvignon Blanc
Alcohol: 13%
pH: 3.25
Total Acidity: 6.8 g/l
Residual Sugar: 3.3 g/l

Both the wines offer wonderful value.  The 2015 is a lighter style I think would be great as an aperitif or with appetizers – especially on a warm day.  It takes a chill quite well and delivers an abundance of refreshment.  On the other hand, when I consider the 2014, it has more weight and pairing it with an entrée comes to mind. I’d let it warm up more than the 2015 to maximize its more complex aromas and flavors.

>>Click here to find these wines<<

Food Pairing

I paired with Steamed Mussels in White Wine in which I used the 2014 Villa Maria Sauvignon Blanc as my white wine.  It was an outstanding pairing with both wines.  I happened to have some leftover Garlic Shrimp Poke.  Both wines were wonderful with that too. Click here for many other great food pairing suggestions.

About Villa Maria

From the Villa Maria website - In 1961, at just 21 years of age, George leased five acres of land from his father in Mangere, Auckland and started off with just an acre of vines. He harvested his first grapes in 1962 and made his first wine under the name Villa Maria.

Throughout the 1960s Villa Maria was a one-man band, with George’s wife, Gail, supporting him in his venture. He made dry red and white wines, sourcing grapes from the greater Auckland regions. In the early 1970s he started to employ staff and the company began to expand rapidly.

Today, Villa Maria employs more than 250 permanent staff and exports wine to over 50 countries worldwide.

They maintain vineyards in both New Zealand’s North Island and South Island including vineyards in Marlborough, Hawkes Bay, Gisborne and Auckland.

As a family owned business, Villa Maria is focused on sustainability, including organically certified vineyards in Auckland, Hawkes Bay and Marlborough.

The Villa Maria Awatere Marlborough vineyards. Image courtesy of Villa Maria Wine

I very much enjoyed both of these wines.  And I think you will too!

Disclosure of Material Connection:  I received these wines free from Ste. Michelle Wine Estates and Villa Maria as part of their First to Sip Twitter Tasting. I was not required to write a positive review and the opinions I have expressed are entirely my own

_________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine. Since I’m a wino with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2015 ENOFYLZ Wine Blog. All rights reserved.

The post First to Sip Villa Maria #NZSauvBlanc Tasting appeared first on ENOFYLZ Wine Blog.

S.R. Tonella Cellars is a Napa Valley artisanal producer focused exclusively on the Rutherford appellation. Steve Tonella (read his bio here) is the proprietor.

The winery is the culmination of over 100 continuous years in the wine business in Rutherford, Napa Valley.  It all started with an earthquake.  In 1906 after the great San Francisco earthquake, a huge demand for workers to rebuild the city brought Joseph Ponti, Steve’s great uncle, from Italy to San Francisco.  Shortly thereafter, Ponti became the superintendent and initial winemaker at the iconic Beaulieu Vineyards in Rutherford, where he stayed for 43 years.  Ponti’s nephew, Steve’s grandfather, Louis Tonella, joined his uncle at Beaulieu when he was just 17 and worked there for several years.  Louis inherited from Ponti vineyards located in the Rutherford viticulture region and passed them on to his son Raymond Tonella, Steve’s father.  Over the years, Raymond purchased additional vineyard acreage, as well as managing other Rutherford vineyards.  Grape growing and wine production have been a part of Steve’s life and family history.

Today, Steve is continuing his family’s legacy, while striving to craft the best
premium Cabernet Sauvignon  and Sauvignon Blanc that represents the best of Rutherford and Napa Valley.

The wine pours a very pale straw color with a distinct and appealing mango, lime,mandarin orange, pineapple, and white peach aromas.  On the palate it’s a fuller bodied expression of Sauvignon Blanc with wonderful texture and lively acidity that keeps it fresh. It shows white peach, kiwi, mandarin orange, vanilla and a hint of warm spice flavors with a lingering, satisfying finish. I paired with Shrimp Ceviche Tostadas from my favorite local taqueria.  Highly recommended!

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Follow me on Twitter, Facebook, Instagram, Vivino and Delectable, for all things wine. As a wino with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2016 ENOFYLZ Wine Blog. All rights reserved.

The post S.R.Tonella Cellars 2014 Sauvignon Blanc appeared first on ENOFYLZ Wine Blog.

Villa Maria’s First Sip of Summer

Earlier this week I was invited to participate in the Villa Maria First Sip of SummerTwitter virtual tasting.  The “Tweet-Up” was an opportunity to be the first to taste the 2016 Villa Maria Private Bin Sauvignon Blanc available in the United States around August, and the 2015 Villa Maria Private Bin Bubbly Sauvignon Blanc, available now in the following markets: CA, FL, IL, MA, NY, and TX.

And be sure to check out the chance to win a trip to New Zealand and a visit to Villa Maria (entries will be accepted between June 1 and August 31, 2016).

2015 Villa Maria Private Bin Bubbly Sauvignon Blanc

Fruit for this wine was sourced from a selection of vineyards throughout New Zealand spanning a range of different climates and soil types. Careful attention was paid to vine health and cropping levels to give the vines the best chance to optimize the season and develop intense flavors.   Carbonation added at 3 atmospheres pressure just before bottling.

This is a frizzante style sparkling wine with pleasing ripe melon, lime and a hint of guava aromas.  On the palate it’s light-bodied  with lively bubbles, well-balanced acidity, and flirty melon, lime, and a bit of gooseberry flavors.   I think the wine benefits from being crafted in the frizzante style rather than full on sparkling  (typically about 6 atmosphere pressure) because that enables the lovely fruit flavors to take center stage while the bubbles accentuate the crispness of the wine.   This is a fun wine that’s ideal wine for summer.   Serve it with all manner of apps.  Clam or artichoke dip,  Guacamole and chips, Salt and Vinegar potato chips, light salads,  and seafood appetizers.

13.% abv | SRP -14.99 (sample)

2016 Villa Maria Private Bin Sauvignon Blanc

Fruit for this wine was sourced from both the Awatere and Wairau Valley in Marlborough.  From the cooler Awatere Valley come the wine’s natural acidity, along with aromatics and flavors such as lemongrass, grass, jalapeno and fresh herbs.  In contrast, the Wairau Valley is warmer and contribute pungency and ripe citrus and tropical fruit flavors.

The wine pours a very pale green color with inviting gooseberry, citrus, jalapeno, and lemongrass, aromas.  On the palate it’s light-bodied, with zesty acidity and very appealing gooseberry, lime flavors accented by a hints of salinity and a nuanced minerality that add to the overall harmony of the wine.  This is a fabulous example of Marlborough Sauvignon Blanc. It’s perfect for everyday drinking and summer parties. Pair with a salad course, fresh seafood dishes, steamed mussels, or raw oysters.

12.5.% abv | SRP -14.99 (sample)

I very much enjoyed both of these wines.  And I think you will too!

To find Villa Maria Sauvignon Blanc in your area, visit this link for where to purchase.

About Villa Maria

From the Villa Maria website – In 1961, at just 21 years of age, George leased five acres of land from his father in Mangere, Auckland and started off with just an acre of vines. He harvested his first grapes in 1962 and made his first wine under the name Villa Maria.

Throughout the 1960s Villa Maria was a one-man band, with George’s wife, Gail, supporting him in his venture. He made dry red and white wines, sourcing grapes from the greater Auckland regions. In the early 1970s he started to employ staff and the company began to expand rapidly.

Today, Villa Maria employs more than 250 permanent staff and exports wine to over 60 countries worldwide.

Villa Maria has two state-of-the-art winery facilities—one in Auckland (North Island) and one in Marlborough (South Island). It’s been New Zealand’s most awarded winery over the course of the past 50+ years, including being named one of the World’s 50 Great Wine Producers by Wine Spectator, and New World Winery of the Year by Wine Enthusiast.

They maintain vineyards in both New Zealand’s North Island and South Island including vineyards in Marlborough, Hawkes Bay, Gisborne and Auckland.

As a family owned business, Villa Maria is focused on sustainability, including organically certified vineyards in Auckland, Hawkes Bay and Marlborough.

Disclosure of Material Connection:  I received these wines free from Ste. Michelle Wine Estates and Villa Maria as part of their First to Sip Twitter Tasting. I was not required to write a positive review and the opinions I have expressed are entirely my own

_________________________________________________________________________

Follow me on Twitter, Facebook, Instagram, Vivino and Delectable, for all things wine. As a wino with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers! This article is original to ENOFYLZ Wine Blog.com. Copyright 2016 ENOFYLZ Wine Blog. All rights reserved.

The post A Taste of Villa Maria; First Sip of Summer #FirstSipNZ appeared first on ENOFYLZ Wine Blog.

Lucky me! I had the opportunity to do two Villa Maria Wine tastings in two weeks!  The most recent was the Villa Maria Winemaker’s Collection facilitated by Snooth.

Over the course of the last few years I’ve had the opportunity to do a few tweetups featuring Villa Maria, but the Snooth tasting was the deepest dive into Villa Maria’s remarkable line-up of wines!

Seriously it is @villamaria_wine that piqued my curiosity for #NZWine! Great QPR well crafted and harmonious #wine-s #FirstSipNZ

— Martin Redmond (@martindredmond) June 22, 2017

The tasting was moderated by Snooth’s co-founder/chief taster Mark Angelillo , who was joined by esteemed Villa Maria winemaker Helen Morrison, live from New Zealand!  You can check out the video chat here: Snooth Villa Maria Virtual Tasting.

About Villa Maria

Villa Maria is one of New Zealand’s leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned.

New Zealand’s leading wine award winner Villa Maria has been New Zealand’s leading wine award winner, both nationally and internationally since the early 1980’s. Villa Maria’s talented people have an unrelenting passion to produce quality wines. Realizing that it takes more than just good winemaking to produce quality, a passion to succeed begins in the vineyard.

Astute site selection by Villa Maria’s vineyard experts, is followed by superior vineyard management and then complemented by expert winemaking. A strong focus on continually improving the vineyards is considered by Villa Maria to be an incredibly important factor in quality winemaking. (Source)

The Winemaker’s Collection included the following wines:

• Bubbly Sauvignon Blanc 2015
• Private Bin Sauvignon Blanc 2016
• Private Bin Bay Rosé 2016
• Taylors Pass Chardonnay 2015
• Cellar Selection Pinot Noir 2014
• Cellar Selection Merlot-Cabernet 2013

My tasting notes follow:

2016 Villa Maria Sauvignon Blanc Bubbly – New Zealand, South Island
Pale straw color with passion fruit, lime zest, grapefruit and hints of melon and picked ginger aromas. On the palate it’s a light-bodied, zesty, crisp frizzante style wine with passion fruit, lime, grapefruit and a bit of green apple flavors with a medium-finish. This a fun, vibrant wine whose affinity for food is amplified by its effervescence. Perfect as an aperitif, pair with fish tacos, deep-fried seafood, pasta with light cream sauce (pasta with clams comes to mind) 12.5% abv. Wonderful value at SRP of $15 (88 pts.)

2016 Villa Maria Sauvignon Blanc Private Bin – New Zealand, South Island, Marlborough
Very pale straw color with gooseberry, grapefruit, lime, fresh green herbs
and sliced jalapeno aromas with a hint of lemongrass. On the palate it’s light-bodied with zesty acidity and gooseberry, mango, pineapple, tangerine, and lime flavors complemented by an appealing kiss of herbaceousness with a satisfying fresh clean finish. 13% abv. Great value at an SRP of $15 Serve chilled on warm days…perfect as an aperitif. Its ripe citrus flavors have an affinity for any fresh seafood dish or salad course. (89 pts.)

2016 Villa Maria Private Bin Rosé – New Zealand, North Island, East Coast
Strawberry red color with fresh red fruit, light spice, and citrus aromas with a hint of mineral. On the palate it’s light-bodied, and fresh with a wonderful texture. Nicely balanced with red summer fruits, strawberry, cherry and watermelon with a nice hint of sweet spice and an appealing minerality on a dry and very giving finish. Blend of mostly Merlot and Pinot Gris. 12.5% abv. It’s a rosé, pair with your favorite al fresco fare, especially those that are a bit more substantial like grilled chicken, grilled vegetables, grilled salmon or perhaps a nicoise or watermelon feta salad. Another excellent QPR wine at an SRP of $15. (88 pts.)

2015 Villa Maria Chardonnay Single Vineyard Taylors Pass – New Zealand, South Island, Marlborough, Awatere Valley
Very pale straw yellow color with aromatic and very appealing tropical fruit, green apple, guava, lemon, white flower, buttered toast and wet stone aromas. On the palate it’s medium-bodied, focused and harmonious with an acidity that seems that seems to build from solid to mouth-watering with each sip. It shows apple, grilled pineapple, Meyer lemon, vanilla and spice flavors with a long finish. 13.5% abv; SRP -$45 (92 pts.)

2015 Villa Maria Pinot Noir Cellar Selection – New Zealand, South Island, Marlborough
Translucent ruby color with aromatic red fruit, dried rose, damp earth, and a hint of smoke aromas. On the palate it’s light-bodied and fresh with silky well-integrated tannins and baked morello cherry, red currant, strawberry, light spice and just a hint of watermelon flavors and a satisfying mineral laced finish. A great summertime red that will take a chill nicely. 13.5% abv; SRP – $26 (90 pts.)

2013 Villa Maria Merlot/Cabernet Sauvignon Cellar Selection – New Zealand, North Island, Hawke’s Bay, Hawkes Bay
Garnet color with aromatic cassis, blackberry, black cherry, dried herb and oak spice aromas. On the palate it’s medium-bodied with medium acidity and well integrated tannins with cassis, blackberry, plum, black cherry, cacao, spice and a hint of graphite flavors with a satisfying finish. A blend of 60% Merlot , 32% Cabernet Sauvignon, 8% Cabernet Franc. 13.5% abv; Wonderful QPR at an SRP of $20 (90 pts.)

My Takeaways

I continue to be impressed by  the Villa Maria wines.  They are harmonious, well structured wines that offer fantastic quality for the price across the board!   Even the Chardonnay (clearly  my favorite!) offered notable quality at its price point.  You could  certainly pay more and get less.   Click here to locate these remarkable wines!

And be sure to enter the Villa Maria  Open Another World^™contest for a chance for you win and a guest receive round trip airfare from the U.S. to New Zealand, enjoying 7-days and 6-nights between the North and South Islands, as well as the opportunity to visit and experience New Zealand’s most awarded winery, Villa Maria Wine Estates!

Snooth is a community for wine lovers.  Whether one is just a beginner, or a total pro, Snooth offers its 1 million+ users countless opportunities to learn, taste, share and shop in the world of wine.

Members are able to interact with wineries, stores, fellow wine lovers, and wine professionals from all over the globe with Snooth’s daily newsletters, wine search, social forums and interactive media tools.

Since its launch in June 2007, Snooth has become one of the world’s largest and most comprehensive online wine destinations, featuring millions of price listings and wine reviews. Snooth also powers wine & food pairings for major sites including Epicurious.com (Conde Nast) and myRecipes.com (Time Inc).

Disclosure of Material Connection: I received these wines free from Ste. Michelle Wine Estates and Villa Maria as part of the Snooth Villa Maria Virtual Tasting.  I was not required to write a positive review and the opinions I have expressed are entirely my own.

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Follow me on Twitter, Facebook, Instagram, Vivino and Delectable, for all things wine.  As a wino with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

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The post Snooth Villa Maria Winemaker’s Collection Tasting #VillaMaria appeared first on ENOFYLZ Wine Blog.

This wine shows an intensity and focus that is uncommon for Sauvignon Blanc in my experience.  The most memorable Sauvignon Blanc of 2017…!

Terrunyo means ‘terroir’ in Spanish.  They are wines are made from very specific blocks within Concha y Toro’s best single estate vineyards, in which they have identified a unique and complex character based on location, orientation, and soil structure.

This wine is 100% Sauvignon Blanc from Block 5, Los Boldos Vineyard, Casablanca Valley. The Los Boldos Vineyard is located 390 meters above sea level, just 15 kilometers from the Pacific Ocean in the coldest sector of the Casablanca Valley.  The vineyard is known for its morning fog and an abundance of cold and windy days, all of which causes the grapes to ripen slowly.   The granitic soils are of colluvial origin  and are a mixture of red clay,  for the weathered rock.

My tasting notes follow:

Color – Pale yellow with green highlights
Aromas – Aromatic gooseberries, fresh-cut jalapeno pepper, lime zest, grapefruit and a kiss of wet stones
Body – Medium to full-bodied with vibrant citrusy acidity and a supple, appealing mouth feel.
Taste – Tart gooseberries and citrus accented with hints of melon, saline and stony minerality.
Finish – Long

This wine shows an intensity and focus that is uncommon for Sauvignon Blanc in my experience.  The most memorable Sauvignon Blanc of 2017 for me!

90-91pts|13% abv| SRP – $26| Sample

Pair with:  This was fantastic paired with Cracked Dungeness Crab and drawn butter! Also consider pairing with raw oysters, goat cheese, sushi sashimi,  guacamole or mild grilled fish.

About Concha Y Toro

Founded in 1883, Vina Concha y Toro is Latin America’s leading producer and occupies an outstanding position among the world’s most important wine companies, currently exporting to 135 countries worldwide. Uniquely, it owns around 9,500 hectares of prime vineyards, which allows the company to secure the highest quality grapes for its wine production. Concha y Toro’s portfolio includes a wide range of successful brands at every price point, from the top of the range Don Melchor and Almaviva to the flagship brand Casillero del Diablo and innovative stand-alone brands such as Palo Alto and Maycas del Limari. (Source – Wine.com)

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Follow me on Twitter, Facebook, Instagram, Vivino and Delectable, for all things wine.  As a wino with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

Copyright Notice: This entire site is Copyrighted 2010-2017. All Rights Reserved. No unauthorized copying of any section of this site is permitted. If you wish to use any part of this site, contact me. For information on Copyright Law, see the official U.S. Copyright Office home page.

My wife and I feel blessed to be living the the Bay Area for many reasons, not the least of which is the our proximity to wine country.  We live within a 90 minute drive to the Napa Valley, Sonoma, Livermore Valley, Lodi,  and the Santa Cruz Mountains wine regions.

Naturally, as wine lovers, we frequently go wine tasting.

From time to time we have a wine tasting experience that stands above the rest, and is everything we’re looking for – great wine and commendable service in a relaxed environment.

Arrow&Branch was such an experience.

Disclosure:  I received a complimentary wine tasting; opinions are my own

 About Arrow&Branch

Arrow&Branch proprietors Steve and Seanne Contursi share a great love for the wines of Bordeaux, particularly those produced with a large quantity of Cabernet Franc, such as Château Cheval Blanc.  The couple began their romance while traveling through Bordeaux in the mid 1980’s.    In 2007, they began to make their dream of producing top-quality Bordeaux varietal wines in the Napa Valley come true when they purchased their 3.5 acre estate vineyard in the Coombsville.  They acquired the property from Etude Wines founder Tony Soter, a renowned Napa Valley winemaker and prominent wine consultant.  The organic vineyard was the source of Soter’s renowned and highly rated “Little Creek” Cabernet Franc.  They added 1.5 contiguous acres to their estate vineyard in 2011.

The Contursi’s established Arrow&Branch in 2008.  Arrow&Branch was chosen as the name for the Contursis’ winery as a reference to numismatics. Steve Contursi has been a professional numismatist since 1975 and specializes in historically significant, museum quality U.S. coins.  Found on the reverse of most United States coinage is an eagle holding an olive branch and arrows in its talons. The Arrow&Branch name pays homage to both U.S. coinage and Americana.

Contursi, is the founder and president of Rare Coin Wholesalers. He has bought and sold over $1 billion worth of rare United States, including the 1794 Flowing Hair Silver Dollar, the first silver dollar made for the United States, which was sold for a world record $7.85 million in 2010.

They first commercial release of wine was in 2009, made by their first winemaker Helen Keplinger.   Jennifer Williams (formerly the winemaker at Spottswoode Estate Vineyard and Winery) one of the rising stars of Napa Valley winemaking, was named Winemaker for Arrow&Branch in April 2011.

Since May 2017 Arrow&Branch has hosted their private tastings at the historic Wheeler Farms Winery Hospitality House.  The Wheeler Farms Winery Hospitality House is the latest project from Bart and Daphne Araujo.  It was designed by architects Taylor Lombardo to express the agricultural history of the property, and includes a state of the art custom crush facility and an inviting and luxurious hospitality space.

Wines Tasted

2016 Arrow & Branch Sauvignon Blanc – USA, California, Napa Valley
Color – Pale straw yellow
Aromas – Gooseberry, stone fruit, citrus and a hint of white flower
Body – Medium-bodied with bright acidity
Taste – Gooseberry, ripe peach, pink grapefruit, lemon and lime with a kiss of pineapple
Finish – Medium+

100% Sauvignon Blanc: 85% Musque Clone, 15% Clone 1 and Clone 6. Barrel fermented. Raised in 35% Stainless steel and 65% French oak (25% 1 yr old, 75% neutral)

14.1% abv | SRP – $35| 143 cases| (90 pts.)

2013 Arrow & Branch Cabernet Sauvignon Black Label – USA, California, Napa Valley
Color – Opaque garnet
Aromas – Exuberant blueberry, red cherry, and violets complicated by graphite and spice
Body – Medium-bodied, elegant, very fresh and superbly balanced with silky tannins
Taste – Blackberry, cassis , black cherry with subtle spice and dark chocolate notes
Finish – Long

A blend of 95.5% Cabernet Sauvignon, 1.5% Merlot and 3% Petit Verdot sourced from the steep slopes of Stagecoach Vineyard overlooking Oakville in the Atlas Peak AVA and well-drained alluvial soils of the Lewelling Vineyard in St. Helena AVA. Aged 20 months in French oak; 80% new

14.8% abv|SRP – $100| 245 cases (92 pts.)

2013 Arrow & Branch Red Wine Bordeaux Blend– USA, California, Napa Valley
Color – Opaque violet
Aromas – Expansive and appealing black and red fruit, warm spice, toasty oak, damp earth, and a hint of floral aromas.
Body – Full-bodied, but beautifully balanced with ample fruit deftly moderated with refreshing acidity and velvety well-integrated tannins
Taste – Black cherry, blackberry, cassis, espresso, graphite and cacao.
Finish – Long

A blend of 59% Cabernet Franc, 35% Merlot, 4% Cabernet Sauvignon, 2% Petit Verdot.  Aged 20 months in French oak; 70% new.

14.8% abv|SRP – $125|250 cases (92 pts.)

2013 Arrow & Branch Beckstoffer Cabernet Sauvignon Dr. Crane Vineyard – USA, California, Napa Valley, Coombsville
Color – Opaque ruby
Aromas – Exuberant and complex with dark berries, violet, blueberry compote, vanilla, anise, clove and a hint of smoke
Body – Full-bodied and refined with ample fruit moderated by invigorating acidity and well-integrated dusty tannins
Taste – Blackberry, cassis, black cherry, vanilla, dark chocolate, espresso and licorice
Finish – Long

100% Cabernet Sauvignon. Aged 20 in French oak; 72% new

14.8% abv| SRP – $175| 308 cases (93 pts.)

All the wine tasted were outstanding, and the Wheeler Farms Winery Hospitality House is an amazing space for Arrow&Branch’s luxury seated wine tasting experience!  If you’re looking for a private relaxed upscale Napa Valley wine tasting experience, I highly recommend Arrow&Branch.   The wine tastings are available by appointment.  Details may be found  on the Arrow&Branch website.

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Follow me on Twitter, Facebook, Instagram, Vivino and Delectable, for all things wine.  As a wino with latent foodie tendencies, you’ll also find plenty of food and wine pairings, and wine related travel stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

Copyright Notice: This entire site is Copyrighted 2010-2018. All Rights Reserved. No unauthorized copying of any section of this site is permitted. If you wish to use any part of this site, contact me. For information on Copyright Law, see the official U.S. Copyright Office home page.

This delicious and very food friendly wine offers high QPR.  More please!

Introduced with the 2014 vintage,  the Rombauer Vineyards Napa Valley Sauvignon Blanc was their first new varietal wine introduced in more than 20 years, and only the second white wine in their long history.  The fruit for this wine comes from four carefully selected sites in Napa Valley.  The grapes were gently whole-cluster pressed while the fruit was still cool. Ninety percent of the juice was fermented in stainless steel tanks. The remaining juice was fermented in neutral French oak barrels to impart weight and texture to the wine. The barrel-fermented portion was blended back to tank after three months in barrel. The wine was bottled under Stelvin aluminum closure — another Rombauer first — to preserve the freshness and vibrancy this Sauvignon Blanc.

Color – Pale yellow with a green hue
Aromas – Guava,key lime, white peach, honeysuckle with a pleasing hint of mint leaf
Body – Medium-bodied, with zesty acidity, and a very appealing texture
Taste – Guava, key lime, grapefruit, ripe white peach, and pineapple
Finish – Medium

100% Sauvignon Blanc| 14.4% abv|SRP – $24|89pts

This delicious and very food friendly wine offers high QPR.  More please!

Pair with: We paired with a mixed green salad topped with rotisserie chicken and  goat cheese.  But I would lover to try these options from the Irma Rombauer’s excellent  – Joy of Cooking:  Black Cod In Sake-Miso Marinade, Roasted Cauliflower Soup, or Seared Sea Scallops with Lemon Herb Beurre Blanc.

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Follow me on Twitter, Facebook, Instagram, Vivino and for all things wine.  As a wino with latent foodie tendencies, you’ll also find plenty of food and wine pairings, and wine related travel stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

Copyright Notice: This entire site is Copyrighted 2010-2018. All Rights Reserved. No unauthorized copying of any section of this site is permitted. If you wish to use any part of this site, contact me. For information on Copyright Law, see the official U.S. Copyright Office home page.