Karas Classic Red (2016)

Who knew that Armenia made wine? As it turns out, the country of Armenia stakes the claim to being one of the oldest wine-producing regions in the world. In fact, the oldest winery -- dating back approximately 6,100 years -- is located in the village of Areni. For centuries, grape vines have been cultivated in the valleys of the South Caucacus, producing wines that seem to receive little fanfare.

Perhaps part of the problem is that, at least in more recent times, the grapes don't always go toward traditional wines.  During much of the twentieth century, when Armenia was the Armenian Soviet Socialist Republic, a larger proportion of the grapes went to the production of brandy or sherry, as opposed to table wines.  Moreover, much of the production was destined for other parts of the Soviet Union and Eastern Europe, with very little making its way outside of the Iron Curtain.

Since it regained its independence, there has been growth in the production of red wines.  Many of Armenia's provinces -- from Aragotsotn to Voyats Dozr -- have vineyards and wineries, producing wines from grapes seldom heard outside of the Country of Stones.  Grapes such as Lalvari, Kakhet, Areni and Khndogni.  Winemakers also cultivate more well known varietals, such as Syrah, Cabernet Franc and Tannat.  I came across one such wine on my birthday, when I ordered a bottle to accompany a dinner of kebabs at a local Persian restaurant. 

The wine is the Karas Classic Red (2016), which is produced in the Armavir region of Armenia.  Due east of Armenia's capital of Yerevan, the Armavir region holds a special place in the country's history.  It has a long history, but the central event in that timeline is the 1918 Battle of Sardarabad.  The battle pitted the Ottoman Empire, which sought to take advantage of the collapse of the Russian Empire, by attacking the Armenians. The Armenians fought back at that battle and stopped the Ottoman advance.  It is said that the Armenians' victory at Sardarabad saved the Armenian nation.

The history of Karas wine is not as long or contested.  Karas is the Armenian word for "amphora," the vessel used in classical times to store wine.  The family that owns Karas had left Armenia long ago as part of the diaspora, finding their way to Argentina.  However, they made their way back to their native Armenia, returned to the Armavir region, and established Karas, producing a range of wines, including the Classic Red.

With that background, the Karas Classic Red is a blend of 35% Syrah, 35% Cot, 20% Cabernet Franc and 10% Tannat. The Karas pours a deep ruby red.  The aroma gives hints of bold red fruit, such as juicy cherries and strawberries.  Wafts of something more earthy, more expected from someplace with the nickname of "Country of Stones" can be found on the nose.  Some slate, some pebble, some kind of stone can be found in the aroma.

As for the taste, this wine is relatively bold, presenting a taste that is full of ripe, red cherries in season.  Indeed, the cherries are so bold that, in some sense, they take on a candied note.  That note is somewhat softened by other dark fruit on the palate, such as a little blackberries. 

The taste, along with the aroma, was quite the surprise to someone like me, who had no idea of Armenian wine.  This Classic Red left me wanting to learn more about Armenian wine, as well as searching out a few wine stores that carry bottles of this blend.  (Fortunately, I have found a couple in my area.) If you find a bottle, which goes for between $14.99 and $16.99, you should buy a bottle and learn a little about Armenian wine.  Until next time...

ENJOY!

Glen Manor Cabernet Franc (2014)

Wines with a sense of place.  The particular place in question is located along the western flank of the Blue Ridge Mountains. At that spot, there are steep vineyards, where there is soil rich in variety but rocky. Amidst that rich and rocky soil, there are rows of vines, growing a range of varietals.  These grapes include the standard Rhone varietals, such as Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. They also include others such as Sauvignon Blanc, Petit Manseng and Nebbiolo. The grapes that grow there find themselves in the wines of Glen Manor Vineyards. 

The vineyards were started in 1995 by Alpheus White and his three sons. The vines were planted on a farm that had been within the family for five generations and over 100 years.  The first vines were Sauvignon Blanc, which were planted in 1995. In the following years, the Whites planted additional grapes, such as Merlot and Cabernet Franc.

I visited the Glen Manor Vineyards tasting room with my beautiful Angel.  We sampled a variety of the wines, including the St. Ruth, Vin Rouge, Hodder Hill and Sauvignon Blanc. We also tasted the Cabernet Franc and we liked that wine so much that we bought a bottle of the 2014 vintage to have at a later date.  

The Cabernet pours a crimson red, with deep almost burgundy tones in the center that fades to a lighter shade of red around the edges of the glass. The aromatic elements include strawberries, with other red fruit like cherries and raspberries. There is a little graphite in the nose of the wine as well.  

As for the taste of this wine, the elements include those red berries, especially strawberries, providing a certain jammy character with each sip. Other fruits are also present in the taste, such as plums and blueberries. The taste also featured some of the earthiness that was in the aroma, along with a slight hint of pepper in the background.

Overall, this is a very good Cabernet Franc, and it provides a good contrast to other Cabernet Franc wines that I have. For example, this wine was much brighter and fruitier than the Cabernet Franc from Elk Run Vineyards, which is located in Maryland.  While I like both wines, I think that the Glen Manor Cabernet Franc is a wine that could pair with a wider range of food, especially chicken and pork dishes, whereas the Elk Run Vineyards wine would pair better with beef dishes. Such differences even though the grapes are grown and the wines are produced about eighty or so miles away from each other.  Maybe that explains the emphasis on "terroir."  Probably not, but, until next time ...

ENJOY!

Old Westminter Winery's Nouveau (2017)

We are only members of two wine clubs (plus we have a standing order with a third one).  If you were to check the wine reviews on Chef Bolek, you could probably figure out one of the vineyards.  (It's Black Ankle Vineyards.)  The other vineyard is Old Westminster Vineyard, which is located in Westminster, Maryland.

The winemakers at Old Westminster have taken some bold steps when it comes to wine.   The most recent step is to produce their take on the Beaujolais Nouveau.  Of course, the Beaujolais Nouveau -- which I reviewed back in 2012 -- comes from the Beaujolais region of France.  That is nearly four thousand miles away from Westminster.  And, the Beaujolais Nouveau is made with Gamay Noir a Jus Blanc grapes (or Gamay grapes).  The closest region to Westminster where one could find these grapes is the Niagara region (southern Ontario, Canada) or the Willamette Valley in Oregon. 

So, Old Westminster produced the Nouveau.  The boldness of this step is that the winemakers produced a wine in the Beaujolais Nouveau style but a wine that is not a Beaujolais Nouveau.  The style is to produce a young wine.  One that spends weeks, not months, aging in a stainless steel tank or an oak barrel.  The wine then goes straight into the bottle.  

The Old Westminster Nouveau is produced with Cabernet Franc grapes with, according to the wine maker, "a splash of Petit Verdot."  The grapes were grown in northern Maryland, harvested from mid-September through early October, and then fermented in stainless steel.  The wine was then bottled on October 26th. Just 300 cases.  My beautiful Angel and I got to taste it roughly one week later.  This is just another slight departure from the Beaujolais Nouveau, which is not released until 12:01 a.m. on the third Tuesday in November.  Nevertheless, we still bought two bottles, one to enjoy that night and another to put in the wine cage.

The winemakers describe the Nouveau as having an "inky color, tons of red fruit on the nose, bright acidity and grippy, young tannins."  The wine pours a crimson red, much lighter than the typical red wine.  There is a lot of red fruit on the nose.  The typical fruit, like cherries, raspberries and even some strawberry notes.  All of those berries carry themselves into the taste of the wine, although the strawberries lose themselves a little in the tannins of the wine.  The tannins are as advertised, they do not provide much astringency or bitterness to the wine.  That opens the way for the fruit-forwardness of this wine.

The Nouveau is a very good wine, and, like any Nouveau wine, it is meant to be enjoyed sooner rather than later.  A bottle runs for about $30 dollars.  

ENJOY!

Black Ankle Vineyards Slate 3

Wine blends are very intriguing. I have spent a lot of time learning about different varietals, especially ones that people don't usually see.  However, while I work to get an understanding of different grapes, there are people out there who are blending different varietals together.  The learning process almost has to start over again.

Yet, I am willing to continue learning, especially when it comes to the blends such as Black Ankle Vineyard's Slate 3.  This is the third iteration of this blend.  I have previously reviewed the original Slate.  I have tasted the Slate 2, and, there is a bottle in our wine cage.  (That means a wine review may be in the offing.)  But, my beautiful Angel pulled out a Slate 3 from that cage and opened it recently.  So, the wine reviews of the Slate iterations are going to be out of order.  

The Slate 3 is a blend of Bordeaux grapes - Cabernet Sauvignon, Cabernet Franc, Merlot and Petite Verdot.  This blend already marks a departure from the original Slate, which had a substantial amount of Syrah and a little Malbec blended into it.  The breakdown for the Slate 3 is 34% Cabernet Sauvignon, 32% Cabernet Franc, 25% Merlot and 9% Petit Verdot.  The grapes come from vines that grow on decomposing slate laced with veins of quartzite, with the slopes facing predominantly to the west and the south.  The wine was aged 18 to 30 months in French oak barrels, with 31% of those barrels being new.   It was bottled in April 2017 and 725 cases were produced. 

The wine pours a crimson red with burgundy tones, suggesting a robust red wine.  The winemakers describe the wine with aromatic elements of dried plums, blackberries and currants, with additional taste elements of orange peel and cracked pepper.  

The fruit elements are clearly present in the aroma of the wine.  In addition to blackberries and currants, I thought I sensed some raspberries.  The body of the wine is firm, with a soft middle gently introducing the fruit elements of the wine, while the edges are a little tighter, with some tannins.  The edges also give those pepper notes and even, appropriately enough, some mineral or slate tones.  There is a dry finish that one would expect from a bold red.  

Overall, the Slate 3 is very good and probably will be even better with age.  That is why we still have a couple additional bottles still sitting in the wine cage.  The wine sells for $45 a bottle. 

ENJOY!

Prive Vineyard's Mélange (2008)

The label reads, as you stroll past the winery, the lavender gardens draw you toward the old world brick oven.  The chimney fills our patio with the aroma of cherry wood embers.  Rustic pizzas and breads appear begging for a great bottle of wine and friends to share it with.  Those words bring back memories for myself, because I have visited the winery, strolled around the patio and seen that old world brick oven.

The winery is Privé Vineyard, a small family-owned vineyard in the Willamette Valley of Oregon.  Both Clare and I visited the vineyard as part of our honeymoon, which included a two day, chauffeured trip to over a dozen vineyards in the valley.  While we can say that our experience at each of those vineyards was amazing, the one that probably left the biggest impression upon us was Privé.

I have previously wrote about Privé when I reviewed a couple of their wines in the past, like the Le Nord (2006) and Le Sud (2008).  Both of those wines were estate-wines, produced only with grapes grown on the property.  However, the demand for Le Nord and Le Sud, as well as the limited amount of grapes grown on the estate (it is only a couple acres in size), the winemakers have branched out to produce wines with grapes grown elsewhere.  One of these wines is the Mélange, which is the winemaker's nod to a Bordeaux-style blend.

The Mélange is produced Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec grapes.  All of the grapes are cultivated in Washington State.  The winemakers blend the grapes together and then age the wine in 15% new French oak barrels.  The result is a substantial red wine that can cellar for up to 12 years.  Neither Clare nor myself were patient enough to let the bottle of Mélange (2008) age until 2020.  We lasted only about five years.  

The Mélange pours a nice magenta or crimson red color.  The aromatic elements of the wine suggest dark red fruit, something that carries over into the taste of the wine.  I definitely sensed the pleasing aroma and taste of both blackberries, dark cherries and plums.  There was also a nice hint of spice and pepper, which often came through in the finish.  The wine itself is somewhat dry, with manageable tannins that are not overwhelming.  

The winemakers describe this wine as having been blended for the pizzas that come out of their old world brick oven.  This wine is far more versatile, and could be paired with a range of proteins (beef, lamb, chicken and pork) that are roasted, braised or grilled.  It could also be paired heartier vegetable dishes.  

Overall, the Mélange is another excellent wine made by a very small, boutique vineyard.  As we drank this wine, Clare and I were reminded of why we like Privé so much.  The wine sold for about $28.00 a bottle; however, Privé is no longer producing the Mélange.  The winemakers are looking to transition from a Bordeaux style blend to a Rhone style blend.  Both Clare and I will definitely looking for that wine when it comes out.

ENJOY!

Black Ankle Vineyards Leaf Stone Syrah (2008)

According to legend, there was a grape varietal cultivated around the ancient Persian city of Shiraz.  The Phocaeans -- ancient Ionian Greeks who were some of the first to make long sea voyages.  Some of those voyages led to the establishment of Massilla (now Marseilles).  The Phocaeans are said to have brought the the grape varietal from Shiraz to Massilla.  They planted the grape in what is now southern France.  Eventually, the grape made its way northward, to regions such as the Rhône valley, where Syrah firmly took its place in the world of French wine. 

This story is just one of a few legends about how the Syrah grape made its way to France.  However, there are many other stories about how the grape has since made its way around the world.  A stroll down the aisles of a wine shop reveal Syrah wines not just from France, but also the California, Chile, Argentina and Australia (where it is known as Shiraz).  And, if one looks hard enough, you can even find Syrah wines from some unexpected places ... like Maryland.

About a year ago, both Clare and I tried a Syrah wine from Black Ankle Vineyards called the Leaf Stone Syrah.  The wine is predominantly Syrah, with a breakdown of 81% Syrah, 7% Cabernet Sauvignon, 5% Cabernet Franc, 3% Viognier, 1% Malbec, 1% Merlot.  The wine is aged for 18 months in French oak barrels, with only 392 cases produced.  We had purchased a few bottles of the 2008 vintage, and, we opened one to enjoy.  At that time, the winemaker suggested decanting the wine, so as to allow it some time to open, or letting the wine cellar for a while to allow the wine to mature.  We decanted the wine and I began to write a wine review.  I did not finish the review at that time, because I wanted to wait to see how the wine developed.  Recently, we opened another bottle of the 2008 Leaf Stone Syrah.  I decided to let it decant as well, just to allow the wine a little air.  And, then I decided to finish that wine review. 

Generally, Syrah wines are very bold, fruit wines.  Joshua Wesson, the author of Wine & Food, describes the grape as having two main expressions: the northern Rhône style, with its "earthy quality, dark fruit and firm tannins" and an Australian style, best described as "jammy" with spice.  From the description provided by Black Ankle, one would assume that the goal was a northern Rhône wine.  The winemakers describe the wine as having "savory hints of smoke, leather, hickory, and plum on the nose," as well as "a lovely earthen and spice edge to the fresh and tart flavors of black cherry, cranberry, olive and vanilla."  These descriptions are apt for a Syrah from the northern Rhône valley.

Our first bottle of the wine did resemble the description, with both earthy and dark fruit elements int the aroma and the taste, which was definitely full of dark red fruits, and, earthy aspects reminiscent of the ground from which the vines grew.  However, after about a year, the wine had matured.  Much of the description -- smoke, leather, and hickory -- had mellowed to a significant degree, allowing the fruit of the wine to be more dominant in both the aroma and the taste.  In some ways, the expression of this wine gravitated away from the Rhône and toward Australia.  The second bottle was definitely the fruit forward, bold wine one would expect from a Syrah, but those earthy elements evolved into more of a spice and pepper.  This new element was very pleasing and it complemented the dark red fruit -- those plums, cranberries and black cherries -- in a very good way. 

Like any Syrah wine, the Leaf Stone Syrah pairs very well with beef and lamb dishes, whether grilled, broiled or braised.  Think a grilled steak or braised short ribs.  It will also work with substantial chicken and pork dishes, such as braises or stews.  

We still have a couple bottles left of this vintage.  It will be interesting to see if there is any more development in the wine.  Only time will tell!

ENJOY!

Black Ankle Vineyards Crumbling Rock (2009)

According to the winemakers at Black Ankle Vineyards, the 2009 season was a difficult one.  Budbreak did not occur until April 25, which was the latest in the short history of the vineyards.  The first weeks and months of the growing season were cool and rainy, with the good weather really not emerging until the end of June and the beginning of July.  That good weather did not last long, with the cooler-than-normal temperatures and rain returning toward the end of July and August.  After the harvest, the effect of the weather was evident ... the red grape production was down by 40%.

While adversity may lead to fewer grapes, it can also produce better wines.  Take, for example, Black Ankle's Crumbling Rock (2009).  The Crumbling Rock is a blend of the four grapes -- Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot -- that are commonly used to make Bordeaux wine.  The exact blend is 30% Merlot, 28% Cabernet Franc, 22% Cabernet Sauvignon and 20% Petit Verdot.  All of the grapes were harvested between October 5 and October 25, 2009.  After the grapes are picked, sorted and have undergone their primary fermentation, the wine is then aged for sixteen months in 100% new French oak barrels.

According to the winemakers, the 2009 vintage of Crumbling Rock has "a gorgeous ruby red color" and "offers up lush, ripe red fruit on the nose, with smoky undertones and whiffs of baking spice and pencil shavings."  As for the taste of the wine, the winemakers not that "[t]he medium-bodied palate reveals more red fruit, including dark cherries, cedar box sweetness and cocoa."

The winemaker's description of the Crumbling Rock provides an accurate description of the wine.  The wine pours a beautiful, dark, ruby red color.  For my rather amateur olfactory senses (at least when compared to winemakers and sommeliers), I could sense some of that baking spice and a little smoke or leather tucked into the abundance of cherries.  (I did not smell any pencil shavings, but that may be due to the fact that I rarely use any pencils anymore.)

As for the taste, a glass of the Crumbling Rock was like a small basket of dark ripe cherries.  The fruit was the centerpiece of the taste profile, providing the Crumbling Rock with what one would expect from a Bordeaux Blend.  Other elements, such as a little of that baking spice and cocoa, hung around the edges of the wine. (I have to say that I did not sense any "cedar box sweetness.)

The 2009 vintage of the Crumbling Rock can be paired with a variety of different foods or dishes.  Personally, I think that this wine is best paired with red meat dishes, but, it can also be paired well with certain pork and chicken dishes.  This particular bottle was paired with Pork Medallions in a Red Wine Sauce. 

This wine is available from the winemaker, Black Ankle Vineyards.  It sells for $48.00 a bottle.

ENJOY!

Serpent Ridge Basilisk (2009)

According to legend, the basilisk was said to be the king of serpents, with the ability to kill a person with just one glance. The first mention of the basilisk was in Greek legend.  The Roman naturalist, Pliny the Elder, wrote in his Naturalis Historica  that the Basilisk of Cyrene as a small snake, "not more than twelve fingers in length," with both a lethal venom and lethal gaze.  This king of serpents would emerge from time to time over the centuries.  The sightings were confined mostly to literature, from Geoffrey Chaucer's Canterbury Tales or Leonardo da Vinci's Bestiary.  Yet, the basilisk's reputation continued to be well-known, so much so that the word "basilisk" has been used to describe someone who was particularly a horrible person, such as Charles Dickens used the word to describe Mrs. Varden in Barnaby Rudge ... "[b]ut to be quiet with such a basilisk before him was impossible."

Despite its long, negative history, there are reports of a much more approachable, friendly basilisk in the hills of Carroll County.  The only relation of this basilisk to the "king of serpents" are the snakes that appear on the label of the red wine blend that the winemakers at Serpent Ridge Vineyards call the "Basilisk."  And, rather than being feared for its lethal gaze or venom, this Basilisk has won a gold medal in the Maryland Governor's Cup Competition.

This wine is an interesting blend of 65% Cabernet Sauvignon and 35% Cabernet Franc.  Each grape varietal contributes to this wine.  The wine pours a good maroon color, although from certain angles, the light is able to create more reddish hues.  The aroma is clearly reminiscent of a Cabernet Sauvignon, with aromas of black cherry, currant, vanilla and pepper.  As for the Cabernet Franc, its influence on the taste belies the fact that it is the junior grape in this blend.  There are intense berry flavors, that gravitate to lighter, fresher fruits than one would ordinarily associate with the Cabernet Franc rather than the Cabernet Sauvignon.  The latter grape has its presence, with the hint of oak or mocha, but those flavors are clearly relegated to the back of the the wine. 

The winemaker suggests that this wine is best paired with steak, lamb, barbecue and chocolate brownies.  I think that it can be paired well with lamb and with some barbecue, but the wine has some versatility because of the mark left by the Cabernet Franc.  This dish could work with pork or chicken dishes that feature a light tomato or mushroom sauce.  Indeed, this wine could even work for some seafood. 

Unfortunately, the Basilisk is not found in stores, but it can be purchased at the vineyard for $26.00 per bottle. 

ENJOY!

For more about the legendary basilisk, check out Wikipedia.

Famille Bougrier Rosé D'Anjou (2010)

When it comes to rosé wines, it is all a matter of time.  The pinkish hue of these wines depends upon a certain number of days.  After the grapes have been picked and sorted, winemakers crush the grapes, separating the juice from the skin.  However, to make a rosé wine, winemakers let the skin remain in contact with the juice.  Allow the skin to remain in contact with the juice for two or three days, a winemaker is on his or her way to making rosé wine.  Allow the contact to continue, the winemaker is on his or her way to making a red wine.

One of the principal wine regions that produces rosé wines is Provence, France; however, it is not the only region.  Vineyards and winemakers in the Loire Valley also produce this style of wine.  They have their own AOC, known as Rosé d'Anjou.  In this appellation, vineyards grow Grolleau grapes, which serve as the principal grape used to produce the wine.  Winemakers use the Grolleau grapes, along with small percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec, and Pineau d'Aunis.

Both Clare and I first encountered Rosé d'Anjou at a local wine store.  We sampled a wine was produced by Famille Bougrier.  The family started producing wines in 1885 and, for more than 100 years and five generations, they continue to produce a wide range of wines, including the rosé.  They produce the rosé wine using Grolleau, Cabernet Franc and Gamay grapes.  After trying a sample of the wine, we decided to buy a bottle.

The Rosé d'Anjou pours a light hue of farmed Atlantic Salmon.  As for the aromatic elements, the Rosé d'Anjou has some floral scents in the aroma, but the principal elements suggest fresh strawberries and raspberries.  These fruit also predominate in the taste of the wine.  The body of the rosé is light and crisp, with a little sweetness that hangs on the edges of the tongue through the finish. 

As for pairing this wine, it could be paired with a range of dishes.  The Rosé d'Anjou could be paired with small plates or appetizers.  It could also be paired with lighter seafood and chicken dishes.  And, perhaps most suprisingly, it can be paired with somewhat spicy dishes.  I paired this wine with my Gumbo aux Poissons, Huitres et Chevrettes and the pairing worked very well.  The light, fruity nature of this wine served as a good contrast to the darker, somewhat spicy flavors fo the gumbo.

We found this wine at Corridor Wine & Spirits in Laurel, Maryland.  It sells for about $9 to $10 a bottle.

ENJOY!

Elk Run Vineyards Cabernet Franc (2010)

I am still amazed, not only by the fact that Maryland has a wine movement, but also by the quality of the wines.  I never knew that Maryland had a budding wine movement.  My introduction to Maryland wine was with the Slate, which is an excellent blend produced by a local Maryland winery called Black Ankle Vineyards.  And, when I was recently strolling the aisles of a local grocery store, I came across the wines of another Maryland winery called Elk Run Vineyards.

Elk Run Vineyards is named after a local river, but the vineyards have a lot of history.  The winery is located on a pre-revolutionary farm in the Piedmont region near Frederick Maryland.  Elk Run has two vineyards ... the Liberty Tavern Vineyard and the Cold Friday Vineyard.  The name of the latter vineyard  comes from the description on a deed.  It is not just any deed, but the deed given by the King of England to Lord Baltimore.  The property on that deed is described as "Resurvey of Cold Friday," and, hence, the Cold Friday Vineyard.   

The old world also finds its way, not only into the names of the vineyards, but also in the practices of Elk Run's wines, including its Cabernet Franc.  The inspiration for this Cabernet Franc are the wines of Bordeaux, which stand in stark contrast to the Cabernet Franc wines found in the Loire Valley or other parts of France.    Bordeaux-style Cabernet Franc wines are fuller bodied wines with darker fruit both in the aroma and tastes.  The difference between a Bordeaux-style Cabernet Franc and a Chinon-style Cabernet Franc became very clear when I tasted this wine and the Domaine Gouron Chinon.  

The Elk Run Cabernet Franc pours a dark red, with aromas of dark fruit and minerality greeting the nose.  The winemaker describes this wine as having "rich raspberry and currant flavors, and a cassis nose with pungent, spicy and black olive like aromas."  I think the aromas are more mineral than spice, but that could just be my olfactory senses.  As for the tastes, the description is spot-on, definitely raspberry and current, along with dark cherry flavors.  

Like many Bordeaux-style wines, the Elk Run Cabernet Franc can be paired with red meat dishes, such as many of the dishes that I make as part of my Steak Nights.   This wine could also be paired with pork or chicken dishes, particularly if there are earthy ingredients, such as mushrooms, squash, and/or pumpkin.  If you want to pair this style of Cabernet Franc with a fish, tuna is probably the best option, but it would depend upon the other ingredients used in the recipe. 

This wine is available in local wine stores or grocery stores (you can check availability on the winery's website).  I found this wine at Roots Market in Olney, Maryland.  A bottle sells for $21.99.

ENJOY!

Domaine Gouron Chinon (2008)

François Rabelais, a Renaissance writer, doctor and humanist once remarked, "Je ne bois pas plus qu'une éponge," or "I drink no more than a sponge."  The fact that Rabelais was born near Chinon may provide some insight into that quote.  While Chinon was home for Rabelais, it is also home to Chinon wine.  A light-to-medium bodied wine that has a remarkable ability to pair well with food.  

Nearly ninety percent of Chinon wines, i.e., wines produced within the Chinon AOC are red wines.  The principal grape used to produce these wines is the Cabernet Franc grape. The Cabernet Franc grape is lighter than the Cabernet Sauvignon grape, and is usually used for blends.  Bordeaux wines often incorporate Cabernet Franc grapes with Merlot and Cabernet Sauvignon grapes.  But, in Chinon, the blend is reversed, with Cabernet Franc grapes standing alone (or with as much as ten percent Cabernet Sauvignon grapes). 

The Gouron family has been producing wines for five generations at an estate in Cravant les Coteaux.  The estate includes thirty hectare of fives, which range in age from fifteen to thirty-five years of age, growing on gravely and sandy soil.  In 2008, the weather created difficulties for the family, with hail and frost damaging many of the vines. Still, the winemaker was able to produce a limited amount of wines, including a Chinon that I recently purchased from a local grocery store. 

The label on the bottle describes the wine as inky purple, blood-red, fresh and fleshy with perfumy cassis, menthol and eucalyptus typical of the grape.  By contrast, the display described the wine as offering raspberry, leather, violets and a hint of green pepper, along with raspberry and cherry fruit on the palate with a finish of herbs and mineral nuances. I think that the display's description is largely accurate.  The wine is light to medium bodied,  and there was a good presence of raspberry and cherry fruit.  The only thing I did not really sense was the leather or green pepper.

I paired this wine with the Garlic-Fennel Rubbed Pork Loin Roast.   The medium body of this wine, as well as the fruit-forward taste of the wine worked well with the earthiness provided by the garlic, along with the floral aromas and anise flavors of the fennel.  Cabernet Franc wines, like the Domaine Gouron Chinon, can also be paired with chicken dishes and even some lighter beef dishes, such as grilled steaks, flatiron steaks.  I do not think this wine would work well with beef roasts, but it definitely works well with pork roasts and whole roasted chickens. 

This wine is available at wine stores and grocery stores like Roots in Olney, Maryland.  It sells for about $18.99 a bottle.

ENJOY!

Black Ankle Vineyards Slate (NV)

Recently, my beautiful Angel, Clare, met a couple of longtime friends for a wine tasting at a vineyard ... in Maryland.  I have heard about wineries in the Free State, but, I know very little about them.  Clare got to learn about one particular vineyard, Black Ankle Vineyards, which is located in Frederick County, Maryland.

Black Ankle Vineyards has been in business for about three years.  It is growing an impressive array of grapes.  The red grapes include Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Malbec and Petit Verdot.  The white grapes include Chardonnay, Gruner Veltliner and Viognier.  This is pretty impressive for a vineyard that is located in Maryland, rather than in California, Oregon or Washington State.

Black Ankle's winemaking process is also rather interesting.  The winery uses once-used or brand new barrels for aging.  Lighter reds are aged for months in once-used barrels, while heavier reds are aged in new barrels.  The winery ages its wines between sixteen to eighteen months in the barrels.  After her wine tasting, Clare bought a bottle of Black Ankle Vineyard's Slate, a blend of six different grapes.

The Slate is made with grapes grown on a hillside of decomposing slate with veins of quartz. The wine is made with 37% Cabernet Sauvignon, 31% Syrah, 22% Merlot, 6% Cabernet Franc, 3% Malbec and 1% Petit Verdot. This wine does not have a vintage because it is made primarily from grapes picked during the 2007 and 2008 harvests, along with grapes from the 2010 harvest.

The wine pours a bright crimson red, with tones much fuller than other wines that I have tried.  The aroma is full of red berries, like ripe cherries, strawberries and blackberry.  The winemaker suggests dried plum, blackberry, currant and a little cracked black pepper.   Those berries carry over to the taste, but there they are joined by some other flavors such as black pepper or white pepper.  There is also a hint of minerality. 

Black Ankle produced only six hundred cases of the Slate.  The wine has an ABV of 13.9%.  The bottle is available at the vineyard's tasting room and a bottle sells for $45.00.  

ENJOY!

Chateau de Riviere Chinon (2009)

Chinon is many things.  It is a city in France, along the Vienne River.  It is a chateaux, with imposing fortifications and a long history that can be traced back to 954 A.D.  And, it is a wine appellation ... the Appellation Chinon Controllee. The appellation consists of 4,500 acres of vineyards along the Vienne River.  There are two types of soil in these vineyards: sandstone and gravel along the flood plains, and clay and limestone in the hills   The wines produced along the flood plains tend to be lighter and those produced in the hills are fuller-bodied. Throughout the appellation, the primary grapes grown in the appellation are Cabernet Franc, with some Chenin Blanc. 

Drawing from the appellation and its surroundings, Chateau de Riviere produces a Chinon wine using only Cabernet Franc grapes.  The winemaker, Jean-Louis Breton, destems and vats the grapes for about twelve to eighteen days, with fermentation in temperature controlled vats.  The wine is then aged in stainless steel vats.

The tasting notes describe the wine as ruby red, with the aroma of violets.  Although I think the description of the wine is correct, I did not get any floral notes, but I did get a good spice, some black pepper and a little earthiness from the wine.  There was also aromas of some plum or blackberries.

The taste and body of the Chinon provide an interesting contrast.  The most prominent flavor of the wine is green pepper, with some spice and berry notes.  The pepper and spice flavors are ones that would normally linger on the tongue and usually come from wines that are full-bodied.  However, this Chinon has a lighter body, making it easier to drink and taming the prominent pepper flavors.  The lighter body makes this wine much for drinkable for people who may be wary of trying a wine that has pepper or spice flavors.  However, the flavors stay on the finish just long enough for people who love those flavors, like me. 

Like most red wines, this wine pairs well with red meats, such as ribeyes, strip steaks and other beef dishes.  I would also pair this wine with milder dishes, letting the wine provide the pepper spice to the meal.

This wine got an 89 from the Wine Spectator and, for a wine that sells for about $12 to $14 dollars, it is definitely a good buy for trying a wine from an appellation other than Bordeaux or Burgundy.  

Chateau Lescalle Bordeaux Superieur (2003)

When one thinks of French wine, the first thought is usually Bordeaux.  The wine comes from the largest wine appellation in France.  The Appellation Origin Controllee in Bordeaux accounts for nearly one-quarter of all AOC wines produced in France.  Wine growing in this region dates all the way back to the Roman Empire.  As early as 48 A.D., the Romans planted grapes in this region to produce wine for the soldiers.  The first recorded evidence of winemaking in the Bordeaux region dates back to Pliny the Elder in 71 A.D.

Chateau Lescalle is a small chateau built by Emanuel Tessandier in 1875, near the town of Macau, which is located in Haut-Medoc and on the edge of the Margaux appellation.  The winemaker Claude Gaudin oversees the vineyards that have dense vine plantings, which limits yields and increases the intensity of the fruit.  The winemaker also extends the extraction time to pull all of the flavor out of the grapes.  The result should be an intense wine.

When I poured this Bordeaux Superieur, I immediately saw the need to decant the wine.  (I only had a glass, so I let it sit for a while, the rest was going into making a Bordeaux Au Jus for the Herb Crusted Standing Rib Roast.)  The need to decant this wine is to be expected, especially in light of the fact that the wine has sat in the bottle for about eight years. 

The wine pours a nice dark crimson color, with only the faintest deep purple hue.  The aromatics of this wine speak of dark cherries, plum, earth and some spice.  The taste of this wine is very fruit forward, with a lot of dark cherries and blackberries, along with earthy notes.  

Planet Bordeaux.com suggests that this wine is more like a Medoc Cru Beaujolais rather than a Bordeaux Superieur, but, I am glad it is just a Bordeaux Superieur.  At $18.49 a bottle, it is much more affordable and allows for many more people -- like me -- to try a great wine without having to fork out a lot of money for the wine.

I purchased this wine at Capital Beer and Wine, a new beer and wine store in Bethesda, Maryland. 

ENJOY!

For more about this wine, check out Planet Bordeaux.com.