Wild Boar Cellars Cabernet Sauvignon

Last Mother's Day, the Savage Boleks took a little road trip to Virginia wine country. Our prior forays into this country focused mostly on central Virginia, around Charlottesville, as well as the edges of the Blue Ridge mountains. The destination this time around was a little further north, to the northern Virginia region, around Leesburg. 

Our first stop on our road trip was Stone Tower Winery in Loudoun County, Virginia.  The winery itself is perched atop Hogsback Mountain, consisting of 50 acres of vines.  The vines feature the traditional French varietals (such as Cabernet Sauvignon, Cabernet Franc, Merlot, etc.).  Those grapes are cultivated and ultimately used for the namesake wines.

The winemakers also produce a second line of wines known as Wild Boar Cellars.  They source the grapes used to make these wines from outside of the property.  The grapes are brought to Stone Tower and the wines are produced at the estate.   This second line of wines provides the winemakers to explore and experiment with different varietals or the same varietals that they grow, but just from a different terroir.  

While we sampled quite a few wines, my beautiful Angel and I ultimately bought a bottle of the Wild Boar Cellars Cabernet Sauvignon.

This Cabernet Sauvignon pours the deep, garnet red or burgundy red one would expect from the varietal.  The wine does not drink like a Cabernet Sauvignon from, say, California or Washington State.  The aromatic elements of the wine feature the traditional scents of dark berries, but they are not as strong as a Cabernet from, for example, Paso Robles.  Likewise, the taste elements feature those berries, with a slight hint of pepper, but it is more mellow than what would be a typical Cabernet Sauvignon in my humble opinion.  There is a nice hint of the oak in the wine, which helps to round it out. 

Even though they are made with the same grape, Cabernet Sauvignon wines can vary in significantly in terms of aroma and taste.  Perhaps I have gotten too use to bolder wines, because the Wild Boar surprised me a little.  Needless to say, it was a pleasant surprise and I would definitely pick up another bottle.  However, one has to go to the vineyard to purchase it.  That means a return trip for the Savage Boleks.  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!

South Coast Winery Wild Horse Peak Mountain Vineyards Cabernet Sauvignon (2008)

Where horse thieves & renegades once sought refuge, vines now flourish in the rolling mountain vineyards of Wild Horse Peak.  Those words introduce one to the Cabernet Sauvignon produced by South Coast Winery.  The winery goes on to describe the vineyards in very descriptive terms:

"The overwhelming red soils, granitic outcroppings and steep terrain coupled with outstanding climate conditions define the mountain vineyards of Wild Horse Peak.  At an altitude of over 2,000 feet, these vineyards wrestle with Mother Nature, enduring the circumstances of the environment & yielding a small concentrated crop that is unparalleled in the region."

Those descriptive words are a very good introduction to South Coast Winery's Cabernet Sauvignon.  The grapes from the Wild Horse Peak vineyard were used to produce this wine.  However, I wanted to learn more about the wine.  Apart from the descriptive label on the bottle, information about this wine was very hard to come by. This left me to my own devices, which could be a good thing or a bad thing when it comes to a wine review.

The Cabernet Sauvignon pours a nice dark crimson color, with magenta hues shining through depending on the light.  The aromatic elements are full of fruit, such as ripe cherries, with some raspberry and blackberry in the background.  Those fruit make their way to the taste of the wine, along with a little earthiness or slate.  The most notable feature about the wine is its dryness, with a nice level of tannins to help round out the wine.  

This wine is perfect for red meats, such as grilled beef, lamb or venison.  Two dishes that readily come to mind are the Cowboy Steak in the Prime Style and the Italian Ribeye. It would also work well with some heartier preparations of chicken or pork. Some suggestions include Pollo a las Brassas con Cebollitas and Herb Roasted Pork Sandwiches.  The grilling or roasting of chicken or pork complements the robust nature of this wine.

This wine was a gift to Clare and myself from my parents, who visited the South Coast Winery.  The winery also happens to have a hotel and spa.  There is something about a place where you can take a vacation and sip wine in some relaxing surroundings.  If you are ever near Temecula, California, then you should check out this winery.

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!

Wine Club ... Pairing Wine with Lebanese Mezze

The latest wine dinner was a first for one of the couples.  It was their first time preparing a dinner for everyone.  They decided to prepare and serve a multiple course dinner of Lebanese dishes that were drawn from family recipes.  From sambousek bi jibne to  kibbe nayee, it provided us with an opportunity to experience the culinary heritage that is an important part of their family.  

I volunteered to do the wine pairing, which was quite the task.  I wanted to make sure that there were at least a couple of Lebanese wines.  Lebanon has a long wine-making history, and, it may be one of the oldest wine production sites in the world.  The cultivation of grape vines dates back principally to the Phoenicians, who were primarily responsible for the planting of the vines along the coast and in the interior valleys.  The production of wine continued to grow while the lands were under the control of the Romans and Greeks.  However, once Lebanon became part of a caliphate, wine production decreased.   Wine production was tolerated only insofar as it was used in Christian religious ceremonies.  It was not until the mid nineteenth century that wine production began to increase once again.   This renaissance was led by Jesuits, who along with the French occupation, helped to increase wine consumption there.  

I managed to find several Lebanese wines at a local store; however, I decided to pair Lebanese wines to two of the four courses. I decided that I would try to pair a couple other wines for the remaining dishes.  

 

Chateau Ksara Blanc de Blanc (2012)

Paired with Syrian Olives, Jibn (mild white cheese), Syrian Bread, Stuffed Grape Leaves, Tabouleh, and Hummus

The first course was a variety of mezze dishes ... Syrian olives and Jibn, stuffed grape leaves, tabouleh, and hummus, all of which was served with Syrian bread.  All of these mezze provided different flavors and textures, which makes pairing a little dififcult.

Still, there is some common themes.  One of those themes was that the best wine for pairing would be a white wine.  There was one white wine from Lebanon.  It was a white blend from Chateau Ksara.  This winery was established by Jesuit monks in 1857 in the Bekaa Valley.  The vineyard and estate is located near Baalbeck.  Its name is drawn from "ksar" or fortress, because it was the site of a fortress during the Crusades.

There are several other interesting facts with respect to Chateau Ksara.  For example, the wine cellar used by the winemakers is a grotto that was discovered by the Romans, who dug tunnels from the cave.  The Jesuit monks enlarged the tunnels during World War I, using local people to dig the tunnels in order to create employment and alleviate famine.  The Jesuits eventually sold the estate and the wine production to a private concern, which has continued to produce the wines in the tradition of their predecessors.

This particular wine -- the Blanc de Blanc -- is a blend of 50% Sauvignon Blanc, 25% Chardonnay and 25% Sémillion.  This wine is aged for four months in French oak barrels. The aromas of this wine were described as floral, which is true to a certain degree.  The taste of this wine evolved as it warmed up.  At first, I was not sure I could describe it, but, over time, it opened up and elements of citrus, like grapefruit, and melon began to make their presence known.  There was also some elements of nuts and spice in both the aroma and the taste.

While I may not be a big fan of Sauvignon Blancs, the blending of the grape with Chardonnay and Sémillion really helped to produce a relatively light, smooth wine.   This wine was a very good start because it was not overly fruity, which allowed for it to pair well with all of the different flavors -- from the chickpeas in the hummus to the parsley in the tabouleh.  A bottle of this wine sells for about $11.99.

Henri Bourgeois Petite Bourgeois Rosé de Pinot Noir (2012)

Paired with Eggplant Slices, Pomegranite, Yogurt and Tahini

There was only one dish for the second course ... Eggplant Slices with Pomegranite, Yogurt and Tahini.  The eggplant slices were baked in the oven and then topped with the pomegranate seeds and a yogurt sauce.  

For this course, I had my sights set on a white wine or perhaps a rosé.  I ultimately chose the latter, and began looking for a French rosé.  The rosé style is produced in many different appellations in France, from the Loire Valley to Provence.  I chose a rosé wine from the Loire Valley, which is one of my favorite appellations in France.

The wine is the Petit Bourgeois, which is produced by Henri Bourgeois.  The vineyard is in Chavignol, which is located in Sancerre is almost equidistant from both Tours and Dijon.  The winemakers at Henri Bourgeois focus upon two varietals: Sauvignon Blanc and Pinot Noir.   Those Pinot Noir grapes are used to produce the Petit Bourgeois.  

This salmon-colored wine was described as offering up light red cherries on the nose, followed by red berries and dill on the palate.   The description is fairly accurate.  The aroma of this wine was full of strawberries, raspberries and cherries.  Those strawberries carried over into the taste of the wine as well.  The body of the wine is particularly light and easy to drink.

This wine paired very well with the eggplant dish.  The wine was light enough to contrast with the baked eggplant and the tartness of the pomegranate seeds.  This wine served as a great transition from the Blanc de Blanc to the next wine.  This wine sells for about $10.99 a bottle.

Massaya Classic (2010)

Paired with Sambousek bi Jibne, Fatayer, 
Kibbee Nayee, Kibbee Sunnee and Koosa

The third course was a return to multiple mezze.  The dishes include Sambousek bi Jibne (cheese pies), Fatayer (spinach pies), Kibbee Nayee (raw beef with burghul and onion), Kibbee Sunnee (a baked version of Kibbee Nayee) and Koosa (squash stuffed with a lamb mixture).   These courses would naturally seem to suggest that a red wine, but the cheese pies presented a pairing challenge, because of the spices created some amount of heat.  That type of heat will often intensify the tannins in red wine, which is something that may not be pleasant for some (but it is fine with me).

This is where I chose to pair a second Lebanese wine.  I could have chosen another wine from Chateau Ksara, as there were at least four different reds from that winemaker at the store.  Whenever I do the pairing, I try to use choose different winemakers.  So that eliminated all of those Ksara wines.

There were two other red wines from Lebanon, and, I chose the Massaya Classic (2010).  Like the Blanc de Blancs, this wine is a blend produced in the Bekaa Valley. The particular blend is 60% Cinsault, 20% Cabernet Sauvignon and 20% Syrah.  The wine is first fermented in stainless steel tanks and then in concrete vats, which the winemaker says helps to promote the "suppleness" of the wine.

The Massaya is very reminiscent of a French blend, such as a Bordeaux or a Cotes du Rhône.  It wine pours a dark red, and, there is a very solid aroma of red berries and fruits, from strawberries to red cherries.  The body of this wine is much fuller and bigger than the first two wines, which is to be expected.  The taste of the wine is very fruit-forward, with a good amount of strawberries and ripe cherries.  There is also some spice and tannins in the wine (which, as I expected, were heightened a little when eating the cheese pies.  However, it paired very well with both types of kibbe.  (By the way, I really liked the Kibbe Nayee, which was the first time that I ever had it.) This wine can be found for about $14.99 a bottle.

Bagrationi Classic Brut

Paired with Rice Pudding

The final course, which was the dessert, was rice pudding.  The original recipe included an apricot compote, but, apricots are not in season.  However, the rice pudding was made with orange water, which added a nice flavor to the dessert.

I knew what I wanted to pair with this dish ... a sparkling wine.  However, I did not want a prosecco or cava; instead, I wanted a different sparkling wine.  The store where I did my shopping had a couple of interesting wines from Georgia.  While Lebanon may have some of the oldest vinicultural sites, some sites in Georgia date back to 6000 B.C.  As with Lebanon, wine became more important in Georgia when its people converted to Christianity.  More recently, Georgian wine was produced and solid throughout the Soviet Union, and, the wine remained popular in Russia. However, recent political troubles led to the ban of Georgian wine in Russia, which meant that the winegrowers had to look elsewhere to sell their wine.  Hence, the sparkling wines on the shelves of the store where I was shopping.  

This particular wine -- Bagrationi Classic Brut -- comes from one of the more popular winemakers in Georgia. Georgian Prince Ivane Bagrationi-Mukhraneli began producing sparkling wine in Georgia in 1882 using the méthode Champenoise.  This sparkling wine is made from grapes that are indigenous to Georgia, such as Chinebuli, Mtsvane, and Tsitska.  The Chinebuli is a grape varietal that produces clusters with big, cylindrical and thin-skinned berries that have a fleshy, juicy pulp.  The Chinebuli used in this wine come from vineyards located in the Kartli region, which is near the capital of Georgia, Tbilisi.  The Mtsvane varietal is a white grape that is used for white wines.  The Mtsvane grapes come from Kartli, as well as Kakheti region in the eastern Caucasus mountains.  Finally, the Tsitska grape is a varietal that is used in sparkling wines and is cultivated in the Imereti region in western Georgia.

The Bagrationi Brut pours a light straw color, with a good amount of carbonation at the outset.  The wine is as its name suggests ... brut or dry.  The winemakers describe the wine as having aromas of citrus and flavors of honeydew.  Those descriptions are accurate, although I would add that there is some melon and cantaloupe in the taste of this wine.  The effervescence of the wine worked well with the creaminess of the rice pudding.  This wine was a good pairing, although other pairings, such as the Massaya and the Blancs de Blancs worked a little better.  Still, a bottle of the Bagrationi costs $11.99.

ENJOY!

Josh Cabernet Sauvignon (2011)

This wine -- a Cabernet Sauvignon from Josh Cellars, introduced a new term for me ... "vin de garage."  Those words represent a wine that winemakers make for themselves.  Put another way, it is a fancy, French-way to say "a winemaker's wine."

The wine, which is eponymously named "Josh," is described as a vin de garage.  This got me to thinking about what makes a "winemaker's wine."  The Josh is produced exclusively with Cabernet Sauvignon grapes grown and cultivated in the North Coast of California.  The grapes are punched down three times a day.  According to Josh Cellars, this helps to maximize flavor extraction.  The grapes are then subjected to a 10-15 day extended maceration until the juice is fermented and aged in a combination of new American oak and French oak for sixteen months. 

The Josh pours a dark, burgundy red, which signifies a more earthy Cabernet Sauvignon, at least in my opinion.  And, in this case, my opinion was confirmed by the wine.   The aromatic elements of this wine are very full and somewhat dark ... currants, black cherries or plums.  The taste of this wine is also substantial.  The winemaker describes the flavor as having black currants and deep dark fruits (those plums and dark cherries), along with smoke and spice.  I clearly sensed the dark fruit and the spice.  The smoke was a little more elusive. 

A full bodied, dark Cabernet Sauvignon like this one calls for a substantial pairing.  Beef, pork or lamb, either grilled or roasted would be a perfect pairing.  As I write this post, my thoughts turned to a nice grilled ribeye steak or New York strip steak, seasoned with just salt and pepper.  A simple steak would be a very masterful complement to this wine.

A simple pairing like this suggests something about the wine.  The winemakers describe the Josh as a wine that is bold and expressive, but unassuming, and approachable. I would agree with that characterization.  I found this wine at a local grocery store. It costs about $15.99 a bottle. 

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!

Anderson Valley Vineyards New Mexico Red Chile Wine

Over the past couple of years, I have tried to be adventurous when it comes to wine.  I have sought out little known grape varietals or wines produced from unexpected regions.  In the latter regard, one such unexpected region can be found in New Mexico.  One ordinarily associates New Mexico with deserts and grasslands.  However, New Mexico has mountain ranges and, with mountains, comes elevation, cooler climates and the possibility of cultivating wines.

I have previously wrote about the history of winemaking in New Mexico, which has a surprisingly long tradition.  I suppose it would only be time before this winemaking tradition would merge with what puts New Mexico on the "map" ... Hatch chiles.   Now, the name -- "Hatch Chile" -- does not actually refer to a specific variety of chile peppers.  Instead, it is a reference to where the chiles are grown, which is the Hatch Valley, stretching from the town of Arrey to the town of Hatch, New Mexico.  The specific peppers are different variants of the Anaheim chiles ... a much more aromatic and spicier version of the Anaheim chiles that are found in most supermarkets.  Given the abundance of Hatch chiles, combined with the creativity of winemakers, a chile wine was destined to be made.

With my love for the Hatch chile, it was inevitable that a bottle of chile wine would grace the table of the Savage Boleks.  This particular bottle of Red Chile wine was produced by Anderson Valley Vineyards.  I came across this bottle at the tasting room of another winemaker, Vino del Corazón.  At the time, I was more focused on the Corazón wines.  I have previously reviewed two of their wines, the Cabernet Sauvignon and Merlot.  The winemakers also had Anderson Valley Vineyard bottles for sale because they gained their practical experience with that vineyard.  When I saw they had a chile wine, I bought a bottle.  

The backbone of this wine is a Cabernet Sauvignon.  At first, I thought that this grape was a risky choice.  There is a range of Cabernet Sauvignon wines, from fruit forward and easy drinking wines to some big and earthy wines.  Many of the Cabernet Sauvignon wines (especially those tending to the big and earthy wines) have varying amounts of tannins, which do not play well with spices like chiles.  Tannins intensify the heat and piquancy of chiles, making the dish much spicier than it would otherwise be.  That is fine for someone like me, because I love spicy foods, but it can put off other people. 

Fortunately, the Cabernet Sauvignon used to make this chile wine tends toward the fruity and easy drinking end of the wines.  This really allows the chiles to shine through.  The wine poured like any other Cabernet Sauvignon, which is a dark red or burgundy color.  The aromatic elements present what one would expect from a Cabernet Sauvignon, such as red cherries and raspberries.  However, the Hatch chiles are definitely present in the aroma.  They are also present in the taste of the wine, providing a kick to the ripe cherries, strawberry and raspberry flavors that are found in a Cabernet Sauvignon wine.  The wine is particularly balanced between the berry fruit and the pepper spice.  

I do not know if this wine is still being made, because I could not find anything about Anderson Valley Vineyards.  However, I did see that Vino del Corazón has its own red chile wine.  I intend to buy a bottle (or a few) and, based upon the other Vino del Corazón wines, I have no doubt that it will be just as good if not better than this wine.  

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.

Corte alla Flora Vino Nobile di Montepulciano (2008)

Francesco Reddi, an Italian poet, has described the Vino Nobile di Montepulciano as the "King of Italian Wines."  The wine style gets its name from the town of Montepulciano, which is located in central Tuscany, as opposed to the grape varietal known as Montepulciano.  (The Montepulciano grape is used most commonly in Montepulciano d'Abruzzo wines, which is a subject for another post, such as this one.)   

The Vino Nobile di Montepulciano has its own Denominazione di Origine Controllata e Garantita or DOCG.  The rules of the DOCG provide that the wine must contain at least 70% Prugnolo Gentile grapes, which are a clone of the Sangiovese grapes.  Winemakers have options with respect to the remaining 30% of grapes, and, use varietals such as Canaiolo Nero, Mammolo, Merlot and Cabernet Sauvignon.  The wine is aged for 2 years in oak barrels.  If it is aged for 3 years in oak barrels, then the Vino Nobile di Montepulciano can have the name "Riserva."

Corte alla Flora produces its Vino di Montepulciano with a blend of 80% Prugnolo Gentile, 10% Merlot and 10% Cabernet Sauvignon. 

The Corte alla Flora Vino Nobile di Montepulciano pours a dark ruby red, with crimson tones.  The winemaker describes the aromas as raspberry, blackberry and sweet violet, followed by coffee and vanilla.  For me, the aromatic elements of this wine were ripe cherries and blackberries, with a little earth and leather.  After a while, I began to pick up some vanilla in the wine.  The body of the wine is subtle, with a little acidity on the finish.  The flavors brought out in this wine include cherries and plums. 

The Vino di Montepulciano can be paired much like a Chianti Classico, Sangiovese di Romagna or a Rosso di Montepulciano.  I paired this wine with Pollo di Parmigiana, my version of the classic Chicken Parmesan. This wine worked very well with the additional spices that I added both to the breading and the tomato sauce.  It also worked paired very well with the chicken, providing a juicy wine that complemented the juiciness of the baked -- as opposed to deep-fried -- chicken breast. 

The Corte alla Flora Vino Nobile di Monetpulciano is available at grocery stores and wine stores.  It sells for anywhere between $19.99 to $22.99.

ENJOY!

Monte Antico Toscana (2007)

IGT.  If you google that acronym, you are most likely find the American company that specializes in developing, manufacturing and distributing gaming equipment.  All of that is fine and good if you are looking to buy slot machines.  However, if you are like me and are trying to learn more about wine, then IGT means "Indicazione Geografica Tipica," one of the classifications established by the Italian government.   

These wines got this classification because of a "failing" on their part, namely, the wines fail to qualify for one of the two big classifications (DOC and DOCG) for Italian wine.  This failing is usually because of the blend of grapes used to produce the wine or because of where those grapes are grown.  Despite such a "failing," if you can really call it that, some of these wines are of high quality and are much more than any Vino da Tabola or red table wine.  (Personally, I think some of these wines are better than some DOC and DOCG wines out there.)  Therefore, in 1992, the Italian government created the IGT designation to give these particular wines their proper due.

One such "IGT" wine is the Monte Antico, which is a blend produced in Italy.  According to the label, this blend is the "result of the synergy" between Italian wine dspecialist Neil Empson and renowned winemaker Franco Bernabei.  Empson and Bernabei say that they pick the finest grapes from the best Tuscan hillsides.  The wine is aged 1 year in oak barrels and then six months in the bottle.

The Monte Antico is an interesting blend of fruity grapes, like Sangiovese, with darker, earthier grapes such as Cabernet Savignon.  In fact, the exact blend of the wine is 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot grapes.  these proportions have a lot to do with the appearance, aroma and taste of the wine.  The wine pours a dark crimson red. The wine has aromas of red cherries, with a little floral element to it.  These aromas clearly remind the drinker that the Sangiovese grapes are the predominant grape in this blend.  The Cabernet Sauvignon and Merlot grapes contribute to the taste of the wine, providing some additional layers beyond the cherry flavors provided by the Sangiovese grapes.  There is a little earthiness in the background.  

Given the high percentage of Sangiovese grapes, this wine could be paired much like a Chianti.  More specifically, this wine could be paired with pastas with red sauces, as well as roasted chicken and pork dishes.   The Monte Antico could also be paired well with any of the hard cheeses from Tuscany, such as the Pecorino Toscano. 

The magazine Wine Enthusiast gives this vintage a score of 88, which is very respectable. This wine is available at most wine stores and grocery stores for about $8.99 to $10.99 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!

Liberty School Cabernet Sauvignon (2008)

California has over one hundred American Viticultural Areas.  If I had to choose one as my favorite, it would be the Paso Robles AVA.  Located in San Obispo County, the Paso Robles AVA has a long history of winemaking.  Around 1797, missionaries brought vines to the Mission San Miguel Arcangel.  For more than three hundred years, people have been cultivating those vines.  

The primary grape of the Paso Robles AVA is Zinfandel.  While Paso Robles Zinfandel wines are very good, I find that some of the other grapes grown in Paso Robles produce far better wines for their particular styles.  I have previously reviewed These grapes date back to the 1950s and 1960s. During that time, vineyards began to plant Cabernet Sauvignon, Syrah, Viognier and Roussanne.   Vineyards also grow Petite Sirah, producing wines like the San Simeon, which I have previously reviewed.  In recent years, winemakers have taken these grapes to create some interesting blends.  These blends have helped to increase the image of the AVA.  

 

Forgoing the blends, I bought a bottle of a Cabernet Sauvignon from Paso Robles.  The wine was produced by Hope Family Wines.  The Hope family has been producing wines in the Paso Robles AVA for more than thirty years on land that was formerly apple orchards.  The Cabernet Sauvignon is harvested and fermented by individual lots.  The wine is then aged in French and American oak barrels for twelve months, during which time it is racked twice.

The Liberty School Cabernet Sauvignon pours a cranberry red.  The aroma of this wine is suggests cherries, blackberries, along with a hint of vanilla.  The flavors of this wine have multiple layers.  In the front, there are full, ripe berries.  Cherries and a little strawberry.  However, some darker fruits begin to appear later in the taste and in the finish.  Fruits such as plum, a little cranberry. The wine has a medium body and, while the tannins are fairly pronounced, they do not overwhelm the drinker.

I found this wine at a local Whole Foods Market and it should be avialable at other grocery stores or wine stores. 

ENJOY!

For more about the Paso Robles AVA, check out Wikipedia.

Pisano Rio de los Pajaros Cabarnet Sauvignon Reserve (2009)

When one thinks of wine producing countries in the New World, thoughts immediately turn first to the United States, and then to Argentina and Chile. The real challenge is to reach beyond these three countries and name another country where there is a wine producing industry.  The answer ... at least one other country ... is Uruguay.

People have been cultivating grapevines in Uruguay for more than 250 years, although commercial production of wines has been taking place for less than 100 years.  The quintessential Uruguayan grape is Tannat, which was originally grown in southwestern France.  The grape made its way to Uruguay with Basque immigrants in the 19th century.  Tannat is not the only grape grown in Uruguay.  Vineyards also produce Cabernet Sauvignon, Merlot, Pinot Noir, Riesling and Gewurztraminer.  

Recently, I purchased a bottle of the Pisano Rio de Los Pajaros Cabernet Sauvignon Reserve (2009).   According to the label, Pisano belongs to a small group of family vignerons who produce wines that are in line with the character of the land and the people.  Pisano began producing wines in 1870 when the Pisano family settled in Uruguay.  

The Pisano Rio de los Pajaros Cabarnet Sauvignon pours a dark cherry red.  The aromatic elements of this Cabernet Sauvignon include ripe cherries and strawberries.  The winemaker suggests there are aromas of nuts, hazelnuts and green pepper.  Although I do not sense the nuts or hazelnuts, I could smell some hint of green pepper or black pepper.  There is also a hint of minerality in the aroma.  

The taste of the wine is full of strawberries.  Yet, this rather light, fruity taste stood in stark contrast with the body of the wine.  The Rio de los Pajaros has a medium body and, with each sip, the wine grips the edges of the tongue with its astringency and tannins.  The fruity tastes of the strawberries quickly give way to a dry finish.   For me, these qualities -- the astringency and tannins -- are something that I expect more from a Zinfandel than a Cabernet Sauvignon. 

When it comes to food pairing, the winemaker suggests pasta with cream store, blood sausages and hard pork sausages.  Also, rabbit, duck and other small game.  The winemaker further suggests cheeses like brie, Camembert, Roquefort, and hard cheeses like Parmigiano Reggiano.  As for me, I paired it with the national dish of Uruguay, Chivitos al Pan.

I found this wine at a local wine store that has a large selection of international wines.  Otherwise, it may be difficult to find, because I do not think that Uruguayan wines are not widely distributed in this area.  

ENJOY!

Fairvalley Cabernet Sauvignon (2008)

"The hands that work the soil, feed the soul."  Those words grace the label of a wine with an interesting background.  The wine is produced by a cooperative of farmworkers known as the Fairvalley Farmworkers Association.  Members of the Fairvalley community established the association in 1997 to manage the wine and cheese production at the Fairview Estate, which is located near the town of Paarl in South Africa.

The Fairvalley Workers Association describes its purpose as to provide assistance to the previously disadvantaged workforce of the Fairview Estate, as well as their future generations and dependents.  The assistance includes efforts to gain ownership of the Fairview Estate, create a sustainable and commercially viable business and establish equal job opportunities for those workers.

To achieve these goals, the Fairvalley Workers Association dedicates all of the proceeds from the sale of its wine for the benefit of the community.  The Association divides the revenue equally between two initiatives.  The first is the establishment of the Fairvalley Ecovillage housing development on the association's land.  The second is a community development project which includes a community center, the employment of a health worker and a full-time social worker, along with funding various community, youth and educational initiatives.

Not only does this wine a model of how companies can promote social justice, but it also a very good example of a Cabernet Sauvignon from South Africa.  The wine pours a purple to dark red in color.  The aromatic elements of this wine feature spice, pepper and some fruit, possibly plums or dark cherries.   The spice and pepper are clearly the primary aromas that one gets from the wine.

As one would expect from a Cabernet Sauvignon, the taste of this wine is very earthy.  There flavors include a spice, with black pepper in the front.  The pepper lingers though the finish, at which point it is joined by flavors of dark cherry, blackberry and plum.  This wine has a good body, with some tannins, but neither is overwhelming.  The wine is well balanced and very drinkable.

When it comes to pairing, this wine is best paired with grilled or roasted meats.  Beef, lamb and pork would be good matches with this wine.  Similarly, this wine could also be paired with duck.

These wines are a little difficult to find.  I came across this wine at a wine store in Silver Spring, Maryland.  However, given the benefits that flow from buying the wine, I will definitely pick this wine up when I see it again.

ENJOY!

Vino del Corazon Cabernet Sauvignon

A few years ago, I traveled to Santa Fe, New Mexico for work.  After several stressful hours of work, I had some free time to do some sightseeing.  For me, "sightseeing" includes, not only visits to historical sites, but also checking out local restaurants, breweries and gourmet stores.  I did all of the above during that visit, but there was an added bonus.  As I as walking back to the hotel, I saw a sign for a tasting room for a local winemaker called Vino del Corazon.  I was intrigued by the thought of winemaking in New Mexico.  After all, when the State of New Mexico is mentioned, one first thinks of the deserts, which seems to be the last place where one would expect to find acres and acres of grape vines. 

Not only does New Mexico have a growing wine movement, it also has a claim to being the oldest wine region in the United States.  According to the New Mexico Wine Growers Association, a Franciscan named Fray Gracia de Zuniga and a Capucin monk named Antonio de Arteaga planted the first grapes in 1629 at Senecu, a small pueblo south of Socorro.  The Franciscan and Capucin monk planted the grapes known as Vitis Vinifera, or the "Mission Grape" at the San Antonio de Padua mission.   After the grapes were introduced by missionaries, according to the Wine Growers Association, wine production continued and expanded throughout the State, with vineyards along the Rio Grande River from Bernalillo to Socorro, and from Mesilla to El Paso.  Eventually, New Mexico became the fifth largest wine producing state in the Region.  However, wine production ultimately faded due to the weather, the Rio Grande and Prohibition.

In recent years, there has been a renaissance of grape production and winemaking in New Mexico.  Today, there are over thirty-five winemakers, including Vino del Corazon or "Wine of the Heart."  Started by Erica and Richard Hunt, Vino del Corazon has a wide array of wines, from a Riesling to a Cabernet Sauvignon.  I purchased some of Vino del Corazon's wines for special occasions, when I could share the wines with my beautiful wife, Clare.  On night of our second anniversary, I opened a bottle of the winermaker's Cabernet Sauvignon for us to drink and celebrate that great day.  

The Cabernet Sauvignon pours a crimson red in color, which is to be expected of full-bodied red wines.  The winemaker suggests that the wine has aromas of black cherries and cocoa.  Personally, I was able to detect the cherries and the aroma of the wine was quite pleasant.  The taste of the wine was even better than the aroma, filled with dark plums and black cherries.  The most noteworthy part of the taste of the wine is the significant spice or black pepper.  This spice provided an interesting character to the wine, as if to reinforce the fact that it comes from a State known for its chile peppers.  I am someone who loves spice in just about everything, including wine.  Thus, it comes as no surprise that I really liked the contribution of the black pepper and spice notes to the overall taste of the wine.  As Clare and I drank the wine, I also noted the smooth body and slightly dry finish.  These characteristics made the wine very easy to drink and enjoy.

The Cabernet Sauvignon is available from Vino del Corazon's tasting room in Santa Fe or from the winemaker's website.  The wine sells for about $24.95 a bottle.

ENJOY!

For more about wine production in New Mexico, check out the website for the New Mexico Wine Growers Association.