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!

Massaya Le Colombier (2014)

When one thinks of wine, he or she probably thinks of France or Italy.  Australia or Chile.  Argentina or California  Very few people would think of Lebanon.  Yet, the land of the Cedars happens to be one of the oldest wine producing areas in the world. The history of wine-making can be traced back as far as 2686 BC, when wines of Byblos were sent to the Old Kingdom of Egypt.  Wines of other cities in what is now Lebanon -- such as Tyre and Sidon -- were reknown throughout the Mediterranean, spreading along with the Phoenicians as they traveled across the sea.

Wine continued to be produced over the years, decades and centuries.  As the region came under control of a caliphate, wine production decreased.  It was prohibited outright by the Ottoman Empire, although exceptions were made for Christians in the region (as consumption of wine by Muslims is prohibited).  Wine experienced a resurgence when the region came under the control of the French in the 1920s.  After Lebanon gained its independence, wine production continued, although it suffered during the long civil war.  Once the war ended and peace was restored, the wine production experienced another boom. 

The boom has taken place principally in the southern portion of the Bekaa Valley (or Bequaa Valley). The grapes grown in this region include Cabernet Sauvignon, Merlot, Mourvedre, Cinsault, Grenache, Syrah and Carignan. The largest producers are Chateau Ksara, which produces about 70% of the wine in the region.  The next largest producers are Chateau Kefraya and Massaya.

I recently purchased a bottle of Massaya's Le Colombier (2014).  The wine is described as a "vin plaisir" or "pleasure wine" that resembles a blend inspired by French wine.  The blend for Le Colombier is 35% Cinsault, 35% Grenache Noir, 15% Syrah, and 15% Tempranillo.  All of the grapes were grown on the hillsides of the Beqaa Valley.  The wine was aged in Faqra cellars, which were dug into the mountainside.  

The Le Colombier pours a deep crimson red, symbolic of a very hearty wine, well beyond any French blend.  The wine looks more like an old vine wine (the vines are old, some as old as 40 years).  As one breathes in the wine, there is some hint of fruit, but also earth, slate, and minerals. The fruit shows through more in the taste, There is some strawberry, but raspberry and blackberry notes quickly overtake the milder fruit.  There is a well developed tannin presence, which grips the sides of the tongue and never lets go.   The strength of the tannins is symbolic of the strength of the Lebanese people, who have endured so much over the course of history (especially between 1975 and 1992) yet their grip over their lives and their futures remained strong despite those odds. 

This wine is a great example of why one should venture beyond the standards.  Beyond a Californian Cabernet Sauvignon.  Beyond a French Pinot Noir.  Beyond a Tuscan Chianti.  Beyond an Argentinian Malbec. The Le Colombier is a great example of why people should search out wines from regions that one would not think of when one thinks of wines.  This wine sells for about $12.99 per bottle.  

ENJOY!

Black Ankle Vineyards Leaf Stone Syrah (2010)

A while back, I decided that I would pause doing wine and beer reviews on Chef Bolek, because I thought that I needed to focus on more cooking posts.  I did not stop trying new wines and beers; instead, I just did not review any of them.  But, then I got to thinking ... some of these wines and beers I may never get to try again.  These reviews are my way of trying to put down some of my thoughts.  Without such reviews, any of those insights would be dependent upon my memory and, given how busy I have been, would be most likely lost over time.  

One such wine is the Black Ankle Vineyards Leaf Stone Syrah (2010).  This wine is one that I have had in the past, but, for which I never wrote a review.  My beautiful Angel and I drank the bottles we had, and, that was it.  Or so I thought.  

A year or two ago, Black Ankle Vineyards reached into its library and released some of its wines to its club members (which, fortunately, includes my Angel and me).  One of the library wines is the Leaf Stone Syrah.  This wine is made with 100% Syrah grapes that are estate grown.  The wine was aged for 18 months in French oak barrels, of which 65% were new oak.  According to Ed Boyce, the owner of Black Ankle Vineyards, the wine has "juicy, complex flavors," and "was still improving."  That was in April 2013.  Just think about how that wine would be four years later ... in May 2017.

The 2010 Leaf Stone Syrah pours a deep crimson velvet color, suggesting a robust northern Rhône syrah.  The use of 100% Syrah grapes would get someone thinking about French Rhône appellations such as Côte Rôtie or Cornas, both of which produce Syrah wines using solely that grape.  According to Wine Folly, the best wines from Côte Rôtie offer aromas and flavors ranging from black raspberry, black currant, violet and chocolate, along with elements of olives, bacon fat, white pepper and charcoal smoke.  (Bacon fat and smoke?  Now, I am hungry.)  By contrast, the wines from Cornas are some of the most tannic, with elements of blackberry jam, black pepper, violet, charcoal, chalk dust and smoke.    That is quite a range.

The Black Ankle Leaf Stone Syrah does not have the strong tannins of a Cornas Syrah, and, the flavor profile borrows a little from both Côte Rôtie and Cornas.  There are definitely ripe raspberry and currant elements to both the aroma and the taste, which are somewhat jammy, but there is also some lighter fruit such as strawberry on the palate.  I did not sense any bacon fat or smoke, but there is an earthiness, especially in the aroma, of some chalk and oak.  This wine has aged very well, and, it represents one of the oldest wines that I have reviewed on this blog.

I have previously reviewed a Leaf Stone Syrah (2008), which was more of a blend.  I noted that wine was perfectly paired with beef or lamb dishes, whether grilled, broiled or braised.  This wine is an even better complement to such dishes, because of how it aged and how its flavor elements would pair well with red meat.  Or, it could just be enjoyed on its own, as this wine has been as I wrote this review.  

ENJOY!

Besieged

Under a threatening sky, BESIEGED by rain clouds, lightening glinting in the hills, the winemaker worked alone to collect grapes destined for one of his debut wines. As he worked, the ravens cackled from above but instead of being harbingers of doom, they brought him good good fortune, becoming the totem for his winery.  The winery is Ravenswood.  And the wine.  It is Besieged.

I have to admit that the label caught my eye.  However, I do not buy wines solely on the label.  Many a bottle has stood on a shelf because I will not allow myself to be swayed by what is little more than marketing.  The one thing that led me to purchase a bottle of this wine was the blend ... Petite Sirah, Carignan, Zinfandel, Alicante Boushet, and Mourvedre.  I am a big fan of Petite Sirah, and have a great interest in both Carignan and Mourvedre.  But Alicante Boushet?  I had never heard of that varietal.  It was the prospect of having a wine made with a grape that I had never tasted.

The grape, Alicante Bouschet, is a hybrid, produced by crossing Petit Boushet and Grenache.  It was first cultivated by ... Henri Bouschet ... in 1866.  The result was a high quality grape that enticed French vineyards and winemakers throughout much of France, including Bordeaux, Burgundy and the Loire Valley, as well as by Portuguese vineyards in the Alentejo.  It is also a popular grape among winemakers and vineyards in California, including Joel Peterson of Ravenswood.

The Besieged pours a dark red to almost black. Something that echoes the colors of a raven's wings.  The aroma is full of fresh, ripe dark fruit, such as blackberries, black cherries and plums.  There is a slight spice or pepper in the background, but it struggles to make itself known amongst the fruit.

As for the taste, I have to say that I was truly impressed with this wine.  The elements include the fruit -- blackberry, black cherry, and plum.  The winemakers also suggest a rather peculiar spice ... cardamom.  And, I have to say, I actually picked up the cardamom in the wine.  It revealed itself for just a few moments before being wrapped in the dryness of the tannins in the wine. The finish is a little dry, but that is to be expected given the use of Zinfandel and Mourvedre.

When it comes to pairing, this wine is perfect for a grilled steak or other grilled meat, such as chicken or pork.  The fruit flavors, and the cardamom, contribute to the flavors of the grilled meat.  I paired this wine with my Green Fire Ribeye, which is a grilled steak with a rub made of green Hatch chile, coriander, cumin, onion powder and garlic powder.  Notwithstanding the use of chile powder, the wine still worked very well because the tannins are relatively tame.

I found this wine in a local grocery store.  A bottle runs from $14.99 to $16.99.

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!

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 Syrah (2008)

The year is 77 AD.  Pliny the Elder (that is Gaius Plinius Secundus, not the beer from North Coast Brewing) was writing his Naturalis Historica.  The particular topic at that moment was the wines of Vienne, which is in the present day Appellation d'Origine Contrôlée (AOC) of Côte-Rôtie northern Rhône wine region of France.  The local peoples, the Allobroges, made a prized wine from a dark-skinned grape. As he described the grapes and the wine, Pliny called it "Allobrogica," and, some people today think that Pliny the Elder was referring to what is known today as the Syrah grape. 

The foregoing story, which is recounted in Wikipedia, is disputed by historians.  What cannot be debated is that the Syrah grape, whether grown in Côte-Rôtie or anywhere else, produces some very good wines.  Recently, I saw a bottle of a Syrah from Black Ankle Vineyards at a local grocery store.  Black Ankle is the realization of a dream for two people -- Sarah O'Herron and Ed Boyce -- who left their jobs as consultants, traveled the world to learn about wine and food, and, ultimately, choose a spot in Maryland where they would make Old World-style wines in the New World.  They purchased a working farm, planted a variety of grapes, and waited.  And waited.  After all, it takes a few years before vines will produce grapes for wines.  The wait was well worth it.  Black Ankle now produces a wide range of wines from blends like the Slate to single grape varietals like the Viognier and the Syrah. 

The Black Ankle Syrah pours a nice ruby red color, with crimson tones.  The winemaker suggests there are "smokey aromas of coffee, dark chocolate, cinnamon and spice are finished with hints of savory maple and bacon."  I have to admit that my palette is still developing, and I was not able to sense all of those flavors.  However, for me, I could smell flavors of coffee, spice and a little earth or leather, wrapped around deep, ripe cherries. 

As for the taste, the winemaker describes the wine as having "rich tannins support flavors of cranberry and tapenade, followed by espresso bean and vanilla."  I definitely could taste cranberries, along with those ripe cherries that I sensed in the aroma, with some vanilla undertones and spices.  The wine had a nice dry finish, which also had some of the tannins that one would typically expect in a syrah wine.

Wines such as Black Ankle's Syrah can be paired with food in the same manner as a French Syrah from the Rhône valley.  The earthy quality of the wine, with its spice, would pair well with just about any red meat dishes, whether beef or bison.  Grilled ribeyes or strip steaks would work well with this wine.  Some cuts, such as flank steaks or iron steaks, could also be paired with this wine, provided that the marinade used does not contain a lot of heat from peppers or chiles .  The tannins in the wine will emphasize the spice in the marinade.  There are many other possible pairings, such as with lamb or pork, but that discussion could continue for quite a while.

I found the Black Ankle Syrah at a local grocery store in Olney, Maryland.  This particular vintage is sold out, as is the 2009 vintage, but there may still be some on store shelves.  I am looking forward to seeing the 2010 vintages on the shelves at some point.  It would be particularly interesting to compare the vintages.  However, that is for another post....

ENJOY!

Thorn Clark Milton Park Shiraz (2009)

I can still remember the first time I saw a bottle of the Milton Park Shiraz.  Clare and I were selecting wines for our wine club dinner.  It was the first time that we were responsible for bringing the wine.  To make matters more difficult, we had to pair wines with South Indian dishes.  I knew that we would have a problem when, during my research, the first thing I read stated that South Indian food is best paired with ... beer. Nevertheless we persevered and found a couple of white wines that would work well with the dishes.  However, I also wanted to pair one of the dishes with a red wine.  The question turned to which red wine.

This question was difficult to answer, because tannins in red wines can heighten the heat and spice of dishes.  And, South Indian dishes can be both hot and spicy.  Nevertheless, there was one red that grabbed by my attention ... Australian Shiraz.  The Shiraz is same as the French Syrah grape.  The grape was introduced into Australia by James Busby back in 1832.  Over time, there developed four styles of Australian Shiraz: (1) wines that resemble the Syrahs of the Rhône valley, which are grown in Central and South Victoria (north of Melbourne); (2) more dense Shiraz wines grown in the Barossa Valley (northwest of Adelaide); (3) smooth Shiraz produced in the Coonawarra and Clare Valley (near Adelaide); and (4) velvety Shiraz of the Hunter Valley in New South Wales.  

We purchased a bottle of Thorn Clarke's Milton Park Shiraz (2009).  This Shiraz is made with grapes grown in the Barossa and Eden Valleys, placing the wine within the third style of Australian Shiraz.  The Thorn Clarke vineyard is a family-owned estate, which grows some of the grapes used for this wine.  I think that the winemaker also sources grapes from other vineyards, presumably in the same area, to produce this wine.  the wine is aged in American oak barrels for 12 months. 

The Milton Park Shiraz pours a cranberry red.  The cranberry foreshadows the aromas and tastes to come.  The aromatic elements feature those cranberries and blackberries, as well as raspberries.  These fruit carry over to the taste, which also features a hint of strawberry.  Other reviews find plums, blackberries and sweet spice from the oak.  For a Shiraz/Syrah, this wine has a light body and is somewhat refreshing, with a little spice on the finish. 

Some reviewers have suggested that this wine can be paired with a range of dishes, especially red meats and game.  This suggested pairing seems sensible.  Clare and I paired this wine with Vada Pav with Coriander and Tamarind Chutneys.  The wine worked very well with this dish, helping to round out the "spice" in the coriander and tamarind. 

This wine can be found at most wine stores and Whole Foods Markets.   It sells for about $9.99 a bottle. 

ENJOY!

For more about Australian Shiraz, check out Sally's Place.

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!

Heredad Vina Carles Priorat (2005)

As I have previously noted, Clare and I are part of a wine club where couples meet once a month.  One couple hosts and cooks a four course meal, while another couple brings the wine to pair with each course.  All of the other couples enjoy both the food and wine.  Recently, the host couple cooked a four course Spanish dinner.  And we had the duty to pair these dishes with Spanish wines.  

Of course, as part of our duty, I had to sample some Spanish wines.  There is no better way to learn about wine than to drink a glass or two.  During my research,  I had the opportunity to learn about the Spanish -- or, more accurately Catalan -- wine region of Priorat. The Priorat is a Denominacio d'Origin Qualificada  (DOQ) located in the Spanish region of Tarragona.  Priorat wines are traditionally made from Garnacha Tinta grapes grown within the designated geographical region.  However, the rules of of the DOQ allow vineyards in this region to grow other red grapes, such as Carignan, Cabernet Sauvignon, Merlot, and Syrah. 

The Carles Priorat is not a traditional Priorat made entirely from Garnacha grapes.  Instead, it is a blend of grapes.  The blend for the 2005 vintage consists of 60% Cariñena (or Carignan, if you are in France), 30% Garnacha (or, once again, Grenache if you are in France), and 10% Syrah.  For me, this is an interesting blend because of the prominence of the Cariñena grape. 

The Carles Priorat pours a rather bright crimson red in color. The aromatic elements of this wine include ripe red fruit, like cherries, dark cherries or plums.  The body of the wine is full and jammy.  The flavor of the wine includes ripe cherries, as well as a little raspberry.  There is a little earthiness on the finish, with a hint of spice.  The earthiness and spice led to a dry finish. 

For me, the Carles Priorat is a bold wine like a Cabernet Sauvignon, and, as such, this Priorat is paired best with roasted red meats, some stews and other earthy dishes.  The wine also pairs well with hard cheeses, such as cow and goat cheeses like Garrotxa and Urgélia.

This wine is available at some wine stores and grocery stores.  I found a bottle for $17.99, and on sale for $14.99.

La Mozza I Perazzi (2007)

When one thinks of wines produced with the Sangiovese grape, names such as Chianti Classico or Brunello di Montalcino.  The Sangiovese grape is used to make some lesser known wines, including the Morellino di Scansano.

The Morellino di Scansano has its own DOCG (Denominazione di origine controllata garantita) for the hills around the town of Scansano in the Maremma region of Tuscany.  The rules for this DOCG require that the wine be made from 85% Sangiovese grapes and 15% non-aromatic black grapes, such as Mammolo, Canaiolo Nero Alicante, Malvasia, Nera, Nero Francese, Cabernet Sauvignon, Merlot, and Ciliegiolo. While the rules permit the use of grapes other than the Sangiovese, there are some wine producers who make the wine using only Sangiovese grapes. 

In addition, Morellino di Scansano is a wine that was released during the March after the harvest.  This means that the wine is only aged for about eight months.  By contrast, a Morellino di Scansano Riserva must age for two years, with one of those years being in oak barrels.   Thus, a Morellino di Scansano reaches the market at a relatively young age.

La Mozza follows the rules of the DOCG for the I Perazzi, using 85% Sangiovese along with 4% Syrah, 4% Alicante, 3% Colorino, 4% Ciliegiolo.  The vineyard uses indigenous yeasts are used and ages the wine in tonneaux (barrels).

The I Perazzi provides a good contrast to the other wine made by La Mozza, the Aragone.  Everything about the I Perazzi -- from its scent to its taste -- is more subtle than the Aragone.  Still, the wine has a nice fruit flavor, with ripe grapes and blackberries.  Despite these little differences, both wines share one thing in common ... they are both great wines.

Only 6,000 cases of this wine are produced in a year.  But, like the Aragone, if you see this wine in a store, grab it immediately.  You will not be disappointed.

ENJOY!

For more about the Morellino di Scansano DOCG, check out Wikipedia and Intowine.

La Mozza Aragone (2006)

Back in 2001, three individuals -- Lidia Bastianich, Joe Bastianich and Mario Batali -- founded La Mozza, a vineyard located in the Maremma region of Tuscany, Italy.  The vineyard, which has about 100 acres is near Scansano, southwest of Montalcino and just ten miles from the shores of the Tyhrrenian Sea.  This triumvirate of food and wine leaders choose the Maremma region because it sits outside of the DOC and DOCG regions in Italy.  (For more about DOC and DOCG, check out my review of the Frescobaldi Nipozzano Reserva.)  In Mario Batali's view, this location provides the vineyard to be more flexible and creative with the wines, particularly when it comes to incorporating grapes other than Sangiovese grapes.  La Mozza expresses that creativity by incorporating other Mediterranean grapes, such as Alicante, Petit Verdot and Syrah grapes.

La Mozza's Aragone is a blend of those Mediterranean grapes.  The exact breakdown of the grapes is 40% Sangiovese, 25% Alicante, 25% Syrah and 10% Carignan.  Indigenous yeasts are used during the fermentation process, which is followed by aging in tonneaux. 

The wine pours a nice cherry red.  There is a lot of fruit on the bouquet of the wine, such as cherries and raspberries and, maybe, a little plum.  Those fruit also are very prominent in the taste of the wine as you drink it. 

The name "Aragone" is a tribute to the Aragons of Spain, who, along with the Medici family of Florence, ruled over the Maremma region.  The label represents an aerial view of Fort Stella, a military fort built by the Aragons in the 15th century in Port Ercole.

This is one of the best Italian wines that I have had.  It is very drinkable, which means that before you know it you have gone through the glass and you are looking for the bottle to get a re-fill.  The wine sells for $40.00 per bottle.  This wine was available at VinoMatique in Berea, Ohio, but, unfortunately, it had to close its doors.  Once again, I will miss that wine store, but I am grateful for being able to purchase the wine from VinoMatique when I had the chance.

Moreover, only 1,200 cases of Aragone are produced per year. So, if you have been as fortunate as me to find this wine, buy it immediately.  You will not be disappointed!

ENJOY!

For more information, check out Mario Batali's website or Bastianich Winery.

Dobbes - Fortmiller Vineyard Syrah (2005)

A little more than a year ago, Clare and I spent our honeymoon in Oregon, which catered to the inner foodies in each of us.  During one stretch of our honeymoon, we spent a few days in Oregon's Willamette Valley, which is home to some amazing restaurants (like the Joel Palmer House, whose menu features wild mushroom dishes prepared by Chef Christopher Czarnecki)  and some equally amazing vineyards.  We had a great tour guide in Mike Thomas, of Wine Tours Northwest, who took us to over a dozen vineyards, wineries and tasting rooms throughout the much of the valley, including the tasting room of Dobbes Family Estates.

According to its website, Dobbes Family Estate was started in 2002 and has grown into the fourth largest vineyard in Oregon with 214 acres and 17 full time employees.  Some of this acreage lies in the Rogue Valley AVA (American Viticultural Area), which itself lies within the larger Southern Oregon AVA.  The Rogue Valley AVA is the warmest and driest area in Oregon.  Thus, the temperatures are less hospitable to Pinot Noir vines and much more friendly to other grapes, such as Syrah and Cabernet.  Dobbes produces two single vineyard offerings from the Rogue Valley AVA -- its Fortmiller Syrah and its Sundown Vineyard Syrah.  (Dobbes also has an offering known as its Grande Assemblage Syrah.)

Clare and I tried the 2005 Fortmiller Syrah, which we purchased when we were on our honeymoon.  According to the Dobbes' website, this wine is a limited production wine consisting of 100% Syrah grapes, produced from three barrels out of the entire lot produced for the 2005 vintage from the Fortmiller vineyard.  The grapes were given a "pre-fermentation" cold soak for six days before the temperatures were raised to initiate fermentation.  After a couple weeks of fermenting, the wine was introduced into barrels of 50% French Oak and 50% American Oak to age for approximately fifteen months. 

The Fortmiller Syrah is a dark wine, with colors reminiscent of dark cherries or ripe plums.  Those cherries and plums are also very present in the bouquet.  And, as with Syrahs generally, this wine has a very earthy taste, with not only the dark cherries and plums present, but also a nice spice taste. This wine is definitely a good example of an Oregonian Syrah.

Now in its 2006 vintage, the Fortmiller Syrah, is $45.00 a bottle.  It is available online at the website for Dobbes Family Estates, assuming that you live in a state that allows you to ship wine to your home.

ENJOY.

P.S.: We paired this wine with the New Mexican Green Salmon Steaks and Devil Corn.  The recipes for those dishes are in the previous post.