Today is my last full day in California for a while, and I must move back to Ohio tomorrow evening. This makes it a little difficult to put up a new post. However, you need not worry, there will be a wonderful post this Wednesday night to celebrate "Wine Wednesday." Stay tuned! :)
Monday, July 30, 2012
Wednesday, July 25, 2012
“Glass Rating”
One thing that I thought would be helpful if I was to
have a rating system for the wines I try, but what to do…. Points? Overly done…. Stars?
since when does wine have stars…. then it hit me!
Each normal 750ml bottle contains 4 glasses of wine,
perfect! Starting with my previous post I will be adding a glass rating to each
wine I try. This rating system goes from zero
glasses to four glasses, with four
glasses meaning that the wine is absolutely outstanding, and zero meaning I
will not suggest the wine.
I want to recognize the fact that, like any other rating
system, this rating is based on my personal tastes. However, I want you to know
that I have been tasting lots of different wines, and I take every aspect of
with wine (except price) into consideration when providing you a rating. The
reason I do not take the price into consideration of the rating, is because of
the fact that I want you to enjoy a wine by what’s in the bottle. Do not be
scared of the price point, I am working hard to find you wines that you will
enjoy regardless of price. The more open you are to expanding your
possibilities, the more opportunity you have to find some hidden wine gems, but
rejoice in the fact that there are some delicious wines at extremely cost
effective prices. J
Moreover, I am open to suggestions on wines that you
would like me to try, and gladly welcome your comments of your thoughts on the
wines I’ve tried. Wine can, and should be enjoyed with others, so let’s ThinkWine together!
Cheers!
-Bruce
Williamson Wines 2010 - "Frolic" Viognier
Reason:
While visiting the California wine region, my brother
& sister-in-law took be into this fun little boutique tasting room that
according to my brother “knows how to sell some wine.” Boy was he right! Every
single wine at Williamson was paired with food that was selected because it
would enhance the experience. It was fantastic! This Viognier, unlike the other
wines was paired with a curry encrusted cashew nut, something extremely unique,
and I needed to pick up a bottle to see what it was like on its own.
Thoughts:
Similar to some of my other wine choices, Viognier is a
different style wine that has its unique role to play. For this wine, I recommend
enjoying it with spicy food, and it will bring out the sultry flavors enhancing
your experience with your food.
Region:
North Coast of California
Color:
Pale yellow, with a gold tint
Aroma:
This wine starts with strong hints of cantaloupe. Then it
evolves into aromas of pine, rosemary, and honeysuckle.
Taste:
Upon first sip, I tasted sharp pear with an oaky finish.
This left a slight bite on the tip of my tongue, leaving me a little parched.
Finally, overtime this wine Viognier opened up to be smoother with a soft fruit
finish.
Glass Rating:
Price:
$32 (In Tasting Room)
Monday, July 16, 2012
To Screw, or Not To Screw?
More and more when you go into the wine aisle you will
notice screw tops on the bottles! Upon seeing these bottles I know I thought to
myself was “does screw that this is a cheaper wine?...does the sine of a screw
top mean it is of a lesser quality?” and “does buying this wine make me look
like a lush?” In doing some research on the use of this type of closure I have
seen the same, or similar questions from many others.
The reality about screw tops may surprise
you. However, before I reveal the result, I need to first inform you about the different types of ways used to seal wines.
Wine can have one of three different types of
closures:
1.
Traditional Cork
2.
Synthetic Cork
3.
Screw Top
The oldest method of sealing a bottle of wine was to use
a cork, which comes from the bark of a cork oak tree. There is a level of
nostalgia that comes from removing a cork to open up the wine for your special
occasion. However, many do not realize that those wines using a traditional
cork are playing the cork lottery. The cork lottery is in reference to the
potential of your bottle of wine being “corked,” a flat wine with a musty
smell. A trait that comes from TCA, a substance used to sanitize corks.
Unfortunately, it is estimated that 1/10 bottles of wine with a cork are
plagued with this issue. :(
After over a century of using traditional corks,
scientists developed the means to produce synthetic corks, those made with plastic.
These newer corks are not subjected to the issue of creating a “corked” wine.
HOWEVER, these corks have had a noticeably hard time controlling the oxidation
of the wine. Oxygen is essential to developing, and aging great wine, but too
much can create a horrible experience.
Finally, there is the creation and implementation of the
screw top. The screw top has risen to the issues presented by the older
methods, and conquered them. Yes, these wine closures have removed some of the
mysticism around opening that bottle of wine with a cork screw. BUT, one should
not let this fact alone prevent you from purchasing a wine that you may
seriously enjoy during your next event.
So the next time you are in the store, do not turn a
blind eye to the screw top, give it an honest chance, because you never know if
you will like it till you try it. :)
Friday, July 13, 2012
Delicious Oven Filelt Mignon
Fillet Mignon with Red Wine Balsamic, and Bleu Cheese Butter (without a grill)
Last week I wanted to make something special for the fourth of July, a day of celebration that I usually find myself enjoying beverages, and delicious grilled food. However, this year was a challenge. I did not have a grill, and am 1,500 miles away from those whom I would normally celebrate with. So the challenge was to make a delicious meal with no grill that could be made to serve one. Inspiration set in for Fillet Mignon, and I just had to learn how to cook this wonderful meal without a grill. I spent time searching around online, and eventually found several helpful websites. I then combined their information, created my own recipe, and was happy with the result! Below I have listed out the recipe I created, and steps so that you can make this mouthwatering dish yourself, so that you can enjoy it with a savory wine (or two).
Last week I wanted to make something special for the fourth of July, a day of celebration that I usually find myself enjoying beverages, and delicious grilled food. However, this year was a challenge. I did not have a grill, and am 1,500 miles away from those whom I would normally celebrate with. So the challenge was to make a delicious meal with no grill that could be made to serve one. Inspiration set in for Fillet Mignon, and I just had to learn how to cook this wonderful meal without a grill. I spent time searching around online, and eventually found several helpful websites. I then combined their information, created my own recipe, and was happy with the result! Below I have listed out the recipe I created, and steps so that you can make this mouthwatering dish yourself, so that you can enjoy it with a savory wine (or two).
Ingredients:
·
Fillets (about
1-2 inches thick)
·
EVOO Olive Oil
·
Balsamic Vinaigrette
·
Red Wine (I used the one that I was going to be
drinking)
·
Bleu Cheese
·
Butter
·
Ground Sea Salt
·
Ground Black Pepper
Recipe:
1.
(1.5 hours before) Remove butter from fridge,
place in small bowl, and let warm to room temperature. Once at room temperature
add Bleu Cheese to the butter, mix thoroughly, place back in fridge.
2.
(20 min before) Pre-heat oven to 375 degrees. Remove
Fillets from fridge and let them warm up to room temperature, once at room temperature
place EVOO all over each Fillet, and then grind up sea salt and black pepper
onto each side.
3.
Place a skillet on the stove, and heat up to a
Medium-High heat. Once heated place Fillet on the skillet, let it cook for 3
minutes. FLIP ONCE and let it cook the other side for 3 minutes, this is to
char the outside of the fillet so that you will have a greater flavor.
4.
After cooking on each side, remove the fillet
from the pan, and place it in the pre-heated oven for 6 minutes for your fillet
to be a perfect medium rare. Return the skillet to a low temperature.
5.
Once you place the fillet in the oven pour the
balsamic vinaigrette and some red wine into the low temperature skillet to make
your sauce, use your own preference in amounts (you cannot go wrong). Make sure
to stir them so that your balsamic vinaigrette doesn’t separate out of
solution.
6.
Once your fillet has cooked, remove it from the
oven, place on a plate, pour the sauce over top of the fillet (slowly, to allow
the juices to soak in), and remove your pre-made bleu cheese butter place a dollop
atop your fillet. Once complete, cover your plate/fillet with aluminum foil for
5 minutes. This will allow the juices to soak into your fillet, the bleu cheese
butter to melt and cascade flavor atop your perfectly cooked meat.
7.
Uncover, and place your fillet on the plate it
will be served on. It is recommended that you already have your sides on the
plate so that your fillet will be served warm.
8.
Pour yourself a nice glass of red wine (I recommend
a well-aged Napa Cabernet Sauvignon), and enjoy.
I hope that you will enjoy this recipe as much as I did.
Please let me know your thoughts. Cheers!
-Bruce
Thursday, July 5, 2012
Folie a Deux 2008 – Cabernet Sauvignon
Reason
While with family I have enjoyed this company’s Ménage et
Trios wine, which is a combination of three grapes. So while passing through
Napa I saw their vineyard and decided to pick up a bottle when I returned home.
Thoughts
This Cabernet is a simplistic, easy to enjoy cab that is
not overpowered with tannins. It has aged well, to appropriately balance out to
be a drink that accents the fruit, while presenting some of that stereotypical
Cab tastes. The wine tastes like it is a blend of Cabernet (80%), Merlot (15-20%), which may surprise some, but actually a wine can be
labeled a certain varietal from Napa if it contains at least 75% of a
particular grape variety. This combination makes this wine have a medium body
that can go well with cheese, and non spicy foods.
Napa, California
Color
Deep purple.
Aroma
While taking in this wine I enjoyed the scents of
blackberry, raspberry, and black pepper.
Taste
Like many wines, this one opens up over time. It started
out with the intense flavor of blackberry, plum, and raspberry. Then it will
turn into black currant, and spices. Finally resulting in a soft finish that
has hints of spice.
Pairing
Pairing
I made a Fillet Mignon (pan/oven) that was served medium
rare, over a balsamic vinaigrette red wine sauce, and topped with bleu cheese
butter. (Recipe to be posted soon)
Price
$24 ($13 with store discount)
Wednesday, July 4, 2012
Dutton Goldfield 2011 – Gewürztraminer
Recently my brother (Jason), and my sister-in-law (Logan)
took me on my first trip out to Napa & Sonoma. When they left, they gave me
this bottle of Dutton Goldfield to enjoy on a nice summer day while living out
in California for the summer. I am grateful for the experience, and the wine.
Love you both!
Thoughts:
Gewürztraminer is a unique experience to begin with, and
Dutton Goldfield’s takes me on a journey back to when I lived in NY. For many
years my family would go out apple picking, and this wine is like taking a bite
out a succulent piece of fruit that comes right off the tree. The kind you have
to close your eyes while eating in order to take it all in. It will then finish
like a bouquet of flowers that has shown up at your doorstep to welcome you
into summer.
Region:
Sonoma, California - Russian River Valley
Color:
Pale yellow, almost golden.
Aroma:
Seductive scent of a fresh pear that transforms into that
of fresh cut flowers, apple-hookah, and asparagus.
Taste:
The taste starts out like biting into a sweet pear in the
middle of a fresh cut bouquet of flowers. You are then left with the fresh
taste of a first bite into a granny smith apple on the tip of your tongue. Luckily,
after your sip the wine will continue to leave this fresh taste for just over a
minute.
Served:
Chilled in the fridge.
Pairing:
I do not always pair my wine, but I happened to have some
roasted pistachio & almonds tossed with rosemary, and it was a delightful
combination.
Price:
Approximately $30 (this
was a gift)
Why ThinkWine?
Wine can be scary, and buying wine can be an overwhelming
process! Think about the last time you went to your local store:
You probably asked yourself whether you should buy a red
or white wine (if you’re even going to pick up wine at all). Then you make a
decision on red v. white, well guess what there is a myriad of types of reds (Merlot,
Syrah, Petite Sirah, Zinfandel, Cabernet Sauvignon, Malbec, etc.) likewise for
whites (Sauvignon Blanc, Riesling, Moscato, Gewurztminer, etc.). Let alone the
fact of then having to understand the different wine regions of the world, and
how the “terroir” will grow grapes that with the addition of sugar & yeast
will produce a product that tastes nothing like how it started.
After knowing going through all this, the next impact
will be the one on the wallet. Wine can start out at the low price point of $3
a bottle (for Charles Shaw, Beringer, Sutter Home, and others), and even surpass
$210 a bottle for wine’s like Opus One.
So my intention is that by you joining this journey I can
assist you by doing some of the ground work to make your wine shopping experience
simpler. This way you can enjoy your wine, as you should because wine is fun!
Please join me, comment, share experiences, have fun, and
ThinkWine!
Cheers,
-Bruce
Tuesday, July 3, 2012
Seaglass 2010 - Sauvignon Blanc
Reason:
To celebrate the 4th of July, it is important to be as patriotic as possible. As such I purchased three bottles of wine. Each of which represents part of the American flag, and all are from the United States. Seaglass’ Sauvignon Blanc serves as my “white” (label & type) wine for this celebration of America. Plus as we all know it is relaxing to enjoy by the beach/pool.
To celebrate the 4th of July, it is important to be as patriotic as possible. As such I purchased three bottles of wine. Each of which represents part of the American flag, and all are from the United States. Seaglass’ Sauvignon Blanc serves as my “white” (label & type) wine for this celebration of America. Plus as we all know it is relaxing to enjoy by the beach/pool.
Seaglass’ 2010 Sauvignon Blanc is a wine to be enjoyed
outside on the beach, or by the pool. Chill it to cool you off during the hot
summer day. This wine is a simple wine that will be enjoyed for the low cost of
$11.99 per bottle at your local store. The aroma will provide a slight shock of
tropical fruit scents, and the finish will keep you wanting to pour just a
little more.
Region:
Santa Barbara County, California
Color:
Pale yellow with a slight tint of green
Aroma:
From the very start the aroma will fill your glass like a
tidal wave that will consume your entire nose, and swiftly vanish. You will be
hit with the strong scents of apple, pineapple, and other tropical fruits
including slight hints of passion fruit. While leaving you with hints of asparagus, and fresh cut grass.
Taste:
Initially you are able to pull out the flavors of a soft pear, apple, and grapefruit. It is almost as if the wine leapfrogs the front of your pallet, and then goes back to add in a zest of a lime with a slight tart feeling. Then, just as quickly as these flavors appeared, they vanish once swallowed. There will be nothing left except the lingering sense of sea salt that will garner the urge to take yet another sip.
Initially you are able to pull out the flavors of a soft pear, apple, and grapefruit. It is almost as if the wine leapfrogs the front of your pallet, and then goes back to add in a zest of a lime with a slight tart feeling. Then, just as quickly as these flavors appeared, they vanish once swallowed. There will be nothing left except the lingering sense of sea salt that will garner the urge to take yet another sip.
Price:
$11.99 (local wholesale store)
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