Sherry is a fortified white wine that is making a big comeback. I recently attended the 5th annual Sherry tasting in NYC where I met with 21 winemakers and representatives pouring over 150 different sherries! Sherry has been around for centuries and is considered one of the oldest wines in the world. Authentic sherry can only come from the southwest area of Spain, in Andalucía which is recognized by the DO (denomination de origin). There are three main towns here that form a triangle called the “Sherry Triangle”. It is from within this triangle of Jerez, El Puerto de Santa Maria and Sanlúcar de Barrameda that sherry is made. The grapes used for making sherry are Palomino, Muscatel and Pedro Ximenez. The soil, which is chalk and limestone based, the winds, humidity and seasonal changes in this area all contribute to giving sherry its unique characteristics. Sherry is known for its aromatic, salty and nutty profile and runs from dry to sweet, although the majority of sherry produced is dry. The color of sherry ranges from light straw to dark brown. The photo below was taken from a sherry seminar that I attended last year and represents a wide range of sherry colors. All sherry is aged for a minimum of three years and aged in old sherry casks using the Solera system. The Solera system is an aging process that uses new batches of sherry mixed with older ones in a tiered or pyramid structure. The bottom tier is the solera, the eldest sherry, which never entirely leave the system. The rows above contain the younger sherries (criadera). Once a portion of the wine is extracted from the solera, it is replaced with the same amount of wine from the first criadera and so on, creating a unique complexity and personality in the wine. Because sherry is a blend of different vintages it is impossible to give an exact age of a wine that has been aged in a solera. So it is possible that one could be drinking a sherry that might contain anywhere from 3 to 100 vintages! There are several types of sherry available. Here is a quick rundown on how they differ. Fino de Jerez is the youngest (usually 3-5 years old) and the driest of sherries. They age under a layer of flor (yeast). This layer of flor protects the wine from being oxidized and it also consumes all the sugar in the wine, creating a dry sherry. Fino only comes from Jerez and El Puerto de Santa Maria. Manzanilla is another dry sherry that is just like Fino, except that Manzanilla comes only from the coastal town of Sanlúcar. Both Fino and Manzanilla have more wine salinity than the other styles. They will complement fish and shellfish. Amontillado is an aged Fino or Manzanilla. Once the layer of flor fades the wine begins to oxidize and takes on a new character. It can be fortified up to 18%. The color is darker and it is less briny, but nuttier and richer on the palate. These wines pair well with white meat and game. Palo Cortado is an interesting sherry that begins as a Fino or Manzanilla but for no known reason it unexpectedly loses its layer of flor too soon. Once the flor dies, the wine takes on oxygen and requires further fortification. In other words, it does “its own thing”. This wine has richness but is crisp as well. Oloroso (‘scented’ in Spanish) intentionally never develops flor. Aging through oxidation of up to 40+ years produces a full-bodied, aromatic, dark and rich wine. Oloroso contains the most amount of alcohol in a sherry with levels of 18% to 20%. This is a great wine for hearty entrees, meats and stews. Pedro Ximenez (PX) is an intensely sweet wine and the sweetest of the sherries. The grapes are dried in the sun allowing the juices to concentrate prior to pressing. This is a rich wine that oozes raisins, nuts and fig. Cream Sherry is usually a blend of Oloroso, PX or Moscatel but can come in a variety of styles. This is a semi-sweet wine that is aromatic, dark in color with classic notes of nuts and caramel. Here are just a few of the sherries that I tasted the other day. When it comes to pairing sherry with food, there is a saying of which I have no idea of its origin: If it swims… drink with Fino or Manzanilla) If it flies… drink with Amontillado If it walks… drink with Oloroso Sherry is versatile and there is a style for everyone. Pair it with food, drink it as you would a favorite whiskey or explore mixing it in a cocktail. Sherry is making a strong comeback and I think it’s about time! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
As you may have guessed from previous posts, I am a big fan of Argentine wines. I have sampled many wines from this country including Bodega Trivento wines located in Mendoza. Trivento wines have oodles of flavor and personality and their price to value ratio is a bonus. So I was quite happy when bottles of Trivento Reserve Cabernet Sauvignon and Reserve Cabernet Sauvignon-Malbec arrived. For those of you who may not have read my previous posts on Mendoza or Bodega Trivento, here is a quick recap. Mendoza is considered the “heart of wine growing” in Argentina, with over 70% of all Argentine wine produced here. Of that amount, 85% of it is Malbec. Bodega Trivento is located in Mendoza, Argentina against the backdrop of the Andes. In the mid-1990s Concha y Toro, Chile’s leading wine producer, purchased this collection of eight vineyards spreading across the Maipu, Tupungato, Uco Valley, Luján de Cuyo, San Martin and Rivadavia districts, making it one of the largest wine estates in Mendoza with 3,185 acres. The name Trivento means “three winds”, referring to the Polar, Zonda and Sudestada winds that blow across the sun-drenched and arid land of Mendoza. These winds are an integral part in the growth and unique character of the grapes. The frigid Polar winds of winter forces the sap deep into the vines. Next, the Zonda winds hurtle down from the Andes out of the West, awakening dormant sap to generate new spring growth. And finally, in the summer months, the Sudestada winds drawing from the East provides a cool breeze from the scorching sun, giving the grapes relief and aid in ripening. Trivento’s high-altitude and huge swings in day and night temperatures help influence and enhance the wines’ aromatic quality. In addition, rainfall averages only 8 inches a year. However, Mother Nature lends a hand by irrigating the vineyards with the spring snowmelt that cascades from the mountains nearby. All eight vineyards of Trivento are equipped with state of the art technology, drip irrigation systems and a dedicated team of winemakers and technicians. The Trivento Reserve Collection wines are made by Maximiliano Ortiz, a native of Mendoza, who apprenticed with internationally renowned Italian consulting enologist, Alberto Antonini, who still consults for Trivento. The grapes for the Reserve line are harvested by hand and aged for about six months in French oak barrels, followed by six months in bottle. The Trivento Reserve Cabernet Sauvignon 2016 is 100% Cabernet Sauvignon harvested from the Uco Valley and Luján de Cuyo districts. The color is dark ruby with aromas of red berries, pepper and sage. The palate presented bitterness at first, which immediately segued into layers of cherry, tobacco, spices and a hint of cocoa with a pleasing finish. This is a full-bodied wine with medium tannins. Alcohol: 13.3% SRP: $11 The Trivento Cabernet Sauvignon-Malbec 2016 is 50% Cabernet Sauvignon and 50% Malbec. Grapes are harvested from the Uco Valley and Luján de Cuyo districts. The color is deep garnet with aromas of fresh cherry, plum spice and pepper. The palate offers fresh red and black berries, chocolate, spices and a hint of herbs with soft tannins and a lingering finish. Alcohol: 13.30% SRP: $11 With the rain coming down and the winds howling outside, I can’t think of a better time spent, than sipping wines from Argentina! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
A few days ago I was invited to attend a Holiday Booze Bazaar featuring a collection of classic and vintage artisanal spirits presented by Domaine Select Wine & Spirits. As bartenders poured exotic cocktails, I walked around the room tasting some noteworthy “booze”. One of the eye openers for me was Mizu Shochu, handcrafted and single distilled by the Munemasa Shuzo Co. of Arita, Japan. I tasted both the traditional Japanese shochu made from two-rowed barley and black koji rice and the shochu made from rice and lemongrass. They are both single distilled and 70 proof. Although one might think they are tasting a form of sake when drinking shochu, there are significant differences between the two. Shochu is distilled whereas sake is fermented. Sake is made exclusively from rice and shochu can be made with barley, sweet potato, rice and many other ingredients. It is also interesting to note that shochu is the national spirit of Japan and outsells sake! The traditional Mizu Shochu is made with 67% barley and 33% black koji rice. Aromas of sweet cut grass, floral and melon segue onto the palate with a smooth texture of grains, vanilla and a hint of pepper. Lemongrass Shochu is made with 95% rice and white koji and 5% fresh organic lemongrass. The nose offers hints of lemon and floral. The taste is silky with citrus, herbs and a hint of vanilla. SRP $35-$40 Shochu is a great alternative to vodka and just as versatile. Drink it with one ice cube as recommended or be creative and mix it in a cocktail. I’m definitely adding Mizu Shochu to my bar inventory! Another great discovery was Don Papa Rum. Oh my! This is a premium-aged rum from Negros, Philippines. The best quality sugarcane is used, called noble cane. The juices are extracted in the old Negros sugar mills and then concentrated into molasses. The molasses is distilled and then the distillate is aged for a minimum of seven years. After that, the master blender creates his magic. This rum is very smooth and rich, with a soft amber color. Heady aromas of oranges, apricots and vanilla give way to coconut, marmalade, vanilla and caramel on the palate. This rum should be enjoyed “neat” and not wasted in a mixed drink. 80 proof Alcohol: 40% SRP: $38 I have included a close-up photo of the label. It is quite whimsical. Can you find all the hidden animals? It was a fun and educational event for me. I always love tasting new wines and spirits! Here is a slideshow of a few more noteworthy discoveries. Until next time!
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com There is so much for me to write about with regard to recent press trips, wine tastings and food. However, my notes are piling up on the table. For the last few days it has been difficult for me to put pen to paper or as in this case, fingers to keyboard. The latest horrific news of all the destruction and loss caused by the wildfires in northern CA has my head spinning. I’m still reeling in disbelief from the damage done by Hurricane Harvey in Texas and the wrath of Hurricane Irma in Puerto Rico and several other islands in the Caribbean. And oh yes, let’s not forget the earthquake in Mexico that has left thousands homeless and the surreal events and loss of life in the Las Vegas shooting. In the last few weeks I have read many stories of survival, acts of selflessness and heroism, and people banding together to give emotional support and trying to help those who have lost loved ones, homes and everything they own. Courage is defined as “having the mental or moral strength to venture, persevere and withstand danger, fear or difficulty”. Courage is “having strength in the face of pain or grief”. Many of us will never know the true meaning of courage, but some of us have already experienced it. I have put together a sobering slideshow of the recent events caused by Mother Nature and one lone lunatic. Photos can be more powerful than words at times. If you haven’t already done so, please consider donating your time, a care box or money to one of the many organizations that are trying to help these “courageous” people through a very dark time. I have listed a few legitimate websites below that would be grateful for any contribution. American Red Cross AmeriCares The Salvation Army http://unidosporpuertorico.com/en http://napavalleycf.org/fire-donation-page/ http://www.sonomacf.org http://www.communityfound.org/for-donors/donate-today/community-funds/disaster-fund-for-mendocino-county/ Have a peaceful Sunday. Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
There are many historical gems that exist all over Manhattan. After living there for so many years, I’m still awestruck when I learn about or stumble across another piece of history. And to my delight, I’ve added another hidden treasure to my list of historical buildings. Last week I was invited to attend the Bruno Paillard Champagne master class in New York. The event took place in Harriet and Bill Lembecks’ Rose Hill Historic House, located on 29th Street and 3rd Avenue. It is an 18th century farmhouse that is steeped in history. The house is on the National Register of Historic Places. After purchasing the property, the Lembecks’ converted the downstairs into a wine education center. Entering through a side gate, I walked through a “secret garden” to where the event was being held. The room was charming and beautifully furnished with a brick fireplace, fabric walls and a copper & patina finish on the tables. It was the perfect setting for Bruno Paillard to lead the master class and introduce us to his wines. See slideshow below. Champagne Bruno Paillard is located in the heart of the Champagne region. It is an independent family run house that Bruno Paillard, at the age of 27, founded in 1981. Bruno comes from a long line of Champagne vine growers and grape brokers in the two Grands Crus villages of Bouzy and Verzenay dating back to 1704. Bruno’s great grandfather was a vineyard manager and Bruno’s father Rémy had a small parcel of vines in addition to owning a grape-broking company. With a sense of purpose and having spent six years of grape-broking, it seemed only natural for Bruno to want to start his own Maison. His focus is single vintage and small production. His daughter, Alice Paillard joined her father in 2007 as co-manager. She says about her father, “Bruno Paillard is part of his Champagnes’ DNA”. Maison Bruno Paillard is a small Champagne house with 79 acres. In 1994 Bruno purchased his first vineyard (7.5 acres). They buy only the best grapes from the Grand Cru plots which are on the greatest chalky subsoil of Champagne. Bruno says, “Where the grapes come from is more important than the composition.” In addition to the terroir and rigorous grape selection, Bruno uses only the highest quality first press juice, which allows for more aging potential acidity and chalky minerality. The addition of sugar (dosage) is minimal to “let the freshness shine through” and the ageing is two to four times longer than the legal minimum in Champagne. In 1983, Bruno Paillard became the first Champagne producer to print the disgorgement date on the label of every single bottle produced. Disgorgement is a critical step in making Champagne and other sparkling wines. After the second fermentation in the bottle, sediment forms and must be coaxed to the neck of the bottle, called remuage. The bottles are turned in such a way as to allow the sediment to move towards the neck of the bottle over a period of 8 days to 5 weeks. Once the remuage is complete, the neck of the bottle is frozen, the cork is pulled and the sediment which is now ice, is expelled. The bottles are then recorked and returned to the cellar to “rest and recuperate”. The Première Cuvée and the Rosé Première Cuvée rest for a minimum of 5 months, the Blanc de Blancs Grand Cru rests for 8 months, the wine vintages rest for 8 to 12 months, and up to 18 months for the Nec Plus Ultra. “During the convalescence, the wine will recover a balance between freshness and softness of the dosage, to make a perfect marriage.” For a more comprehensive and fascinating description of the whole process, please read: http://www.champagnebrunopaillard.com/en/disgordement-the-wines-lives-after-disgordement/ We tasted a beautiful and diverse selection of wines. Champagne (Extra Brut) Première Cuvée, MV the “flagship” of the house. Fine bubbles, ripe citrus fruit, dry with a clean finish SRP $50 Champagne (Extra Brut) Rosé Première Cuvée MV Copper/salmon color with fine bubbles, lively, red fruit, dry, minerality and depth. SRP $70 Champagne Blanc de Blancs 2002 Fine bubbles, love the dryness perfectly balanced with fruit, salty, floral notes Elegant! SRP (Magnum) $120 Champagne Assemblage 2002 Miniscule bubbles, playful with notes of citrus, stone fruit, salt, chalk and oak SRP $90 Champagne N.P.U. “Nec Plus Ultra” 2002 A delicate wine with fine bubbles and golden appearance. There are layers upon layers of fruit, spice and herbs to discover. Beautifully balanced. Creamy texture with a long finish. It is interesting to note that only 17 villages out of 320 in Champagne are entitled to the appellation “Grand Cru”. Nec Plus Ultra comes exclusively from six of the Grand Cru appellations. This wine spends 13 years in the cellar prior to disgorgement and then another 2 years to rest, making this a very unique Champagne.. SPR $275 All of the above Champagnes will drink beautifully as aperitifs or complement cheese, fruit, white meats, fish and poultry. Bruno Paillard Champagne is elegant, but one doesn’t have to wait for a special occasion to pop one of these corks. A lot of love, thought and labor has gone into producing these wines. To quote Bruno “Champagne is my passion. It is my life. I was born here and I will be buried here.” Cheers!
Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Halloween is a holiday that is enjoyed and celebrated by both young and old. It’s a fun holiday that gives the grownups an excuse to exercise their creative talents, whether it’s carving a pumpkin, dressing up in costume, planning spooky party themes or cooking up imaginative recipes. There are many Halloween cocktail recipes to choose from such as Poison Apple Cocktail, Black Devil Martini and Zombie Slime Shooters! However, if you’re more inclined to drink wine on Halloween, then you might want to pick up a bottle of Casillero del Diablo Reserva Cabernet Sauvignon 2016, a limited edition Halloween gift pack that comes from “The Devil’s Cellar” in Chile. Around this time last year, I reviewed the 2015 vintage and told the story behind Concha y Toro’s flagship brand, Casillero del Diablo Devil’s collection. It is a story worth telling again and so fitting for this time of year! Don Melchor Concha y Tora founded the vineyard in 1883. Legend has it that more than 130 years ago a ship set sail from Bordeaux carrying a cargo of precious vines. The ship landed in Chile where the grapes were turned into a mysterious wine. The wines were locked up for safekeeping but continually disappeared from the cellar. So in order to stop the theft of the wine, a rumor was spread that the devil lived in the cellar. Everyone became terrified and some people claimed to have seen the devil. No one was ever able to solve the mystery and Don Melchor Concha y Toro continued to enjoy his wines. To this day, it is known as the “devils cellar”. Casillero del Diablo means “devils locker” in Spanish. The cellar is located in Pirque, close to Santiago. The “devil” logo is on every bottle. The 2016 vintage comes from the Central Valley region and is 100% Cabernet Sauvignon. The color is dark red with beautiful aromas of blackberry, fennel, cherry and a hint of sweet spice. The palate offers dark cherries and berries subtly layered with spices and white chocolate. The finish is long and impressive! This is a medium-bodied wine with silky tannins that will pair well with stews, hearty soups, meats, bold cheeses and spicy dishes. Alcohol: 13.5% SRP: $12 http://www.conchaytoro.com http://www.casillerodeldiablo.com And now it’s time for me to start planning my costume for this year. I think this witch’s hat has seen its day. It is time for something new! Cheers!
Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com October is Breast Cancer Awareness month. However, we should be “aware” all twelve months of the year! I am reposting a story that I wrote last year at this time with a few minor updates. We need to put an end to a disease that affects hundreds of thousands of families across the U.S. each year, including mine. My love for sparkling wine and passion for supporting Breast Cancer Awareness has me singing the praises of “Pink Cork for the Cause”. Mionetto USA is running this program for the third year in a row. Having donated a total of $70,000 last year to charities committed to fighting breast cancer and supporting survivors and their families, Mionetto USA launched “Pink Cork for the Cause” on September 1st. By purchasing Mionetto Prosecco Brut DOC or Mionetto Gran Rosé, you have a chance to win a pink 5-speed hand mixer if you find a pink cork in any of these promotional bottles. All winners will be automatically entered into a Grand Prize Drawing for the chance to win a $10,000 charitable donation by Mionetto USA made to the breast cancer charity of the winner’s choice. There will be a total of four grand prize winners across the US. Enore Ceola, managing director and CEO of Mionetto USA, said “Now in its third year, ‘Pink Cork for the Cause’ represents our long-term commitment to the fight against this disease and to giving back to our family of loyal customers, many of whom are among those affected”. Francesco Mionetto founded Mionetto winery in 1887. It is located in the village of Valdobbiadene, just north of Venice. The winery has been one of Italy’s foremost producers of Prosecco wines for more than 125 years. Francesco’s brothers joined him in the business, building and establishing the winery’s presence. However, all three brothers were called to serve in WW1, leaving the winery unattended and unfortunately it sustained heavy damage. Francesco’s grandsons, Giovanni and Sergio Mionetto, after taking over the winery in 1961, began rebuilding it. Today, Alessio Del Savio is master vintner who studied as Sergio Mionetto’s protégé for more than 15 years. Alessio continues the winemaking tradition of producing high quality sparkling wine. The Prosecco Brut DOC Treviso is made with Glera grapes and has a pale straw color. The nose is filled with aromas of pear, honey crisp apples and apricot. It is light and crisp on the palate with a dry and pleasingly fruity taste and hints of pear and lemon on the finish. Alcohol: 11% The Mionetto Gran Rosé is made with a blend of grape varieties selected from Veneto and Trentino region. The color is a combination of bright salmon and peach. A pleasing bouquet of fresh fruit, raspberry and pink grapefruit are prominent. The palate offers strawberry, raspberry and hints of succulent peach. Well-balanced acidity with a dry and enjoyable finish. Alcohol: 11.5% In addition to the “Pink Cork for the Cause” program, another incentive to purchase these sparkling wines is that they pair well with light appetizers, fish and desserts. They also make a great aperitif. With a suggested retail price under $15 and the holidays approaching, these are great sparkling wines to have on hand.
Now go and find a pink cork before the program ends on October 31, 2017! Cheers! Penina |
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