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It might have been an overcast and drizzly day in Manhattan, but in the upstairs private dining room at Aldea, a Portuguese restaurant, the mood was anything but somber. A few wine writers had gathered to meet the very charismatic and engaging Domingos Soares Franco. If you don’t know his name, then you should!  Domingos Soares Franco Photo courtesy of JM da Fonseca Domingos is co-owner and senior winemaker at José Maria da Fonseca, a historic family-run winery in Portugal. Domingos along with his brother is part of the sixth generation to run this winery and the seventh generation is now joining the ranks. Domingos holds the distinction of being the first Portuguese national to graduate with a degree in Fermentation Sciences (Viticulture and Oenology) from the University of California, Davis in 1981. As he put it, “in the 1970s there were no wine schools in Portugal or nearby, so I went to America to learn.” In addition to the knowledge he acquired from being part of one of the oldest and most prestigious wineries in Portugal, he returned from America with a newfound insight that influenced his approach to vine growing and winemaking. He combines Portuguese tradition with a dash of modern thrown in. Domingos currently works with 30 grape varieties and enjoys seeking out varieties and blends that will appeal to the consumer. With a twinkle in his eyes, he said: “It’s a secret as to how I judge if a wine will make the consumer happy.” José Maria da Fonseca was established in 1834 and is one of Portugal’s most historic wine producers. Its headquarters are in Azeitão on the Setúbal Peninsula. It is the 4th largest winery in Portugal with more than 650 hectares of vineyards containing a collection of Portugal’s top local varieties. Their vineyards are located in several wine regions around Portugal that include Douro, Vinho Verde, Alentejo, Dao and Setúbal.  The Fernandes Soares Franco winery located in Azeitão is a state of the art winery that was established in 1999. The winery is entirely computerized and has a 6.5 million-liter capacity with 513 vinification tanks, including traditional presses that date back to the 20th century. The six-member winemaking team is made up of two women and four men with Domingos at the helm. Domingos admits, “I wish we had more women winemakers. Women have a much more sensitive nose”. The team works closely together engaging in research studies, experiments and innovation. Domingos is always present for the blending sessions and he still makes the blends.  Team of winemakers Photo courtesy of JM da Fonseca We began our luncheon with a special cocktail called Alambre Burbujas made with a perfect blend of Alambre Muscatel, dry Sparkling wine, honey and bitters. It was heavenly and a must serve for the summer days ahead.  Photo credit: Penny Weiss Here is the recipe: Alambre Burbujas 1.5oz Alambre Moscatel 1 round of orange 2 dashes Angostura bitters .5 bar spoon honey 2oz dry sparkling wine Build: Combine Alambre, honey, orange and bitters in mixing vessel, muddle lightly to express the orange into the combination Add ice and stir to chill and combine flavors Strain into wine glass Add dry sparkling wine Garnish with Orange rind We tasted through five wines over a three-course meal.  Photo credit: Penny Weiss The first two wines were 2017 vintages. Domingos said, “2017 was a strange season with lots of rain and heat waves, but it was our best harvest in sixty years.”  From left to right: Jose de Sousa, Periquita Reserva and Domini Plus Photo credit: Penny Weiss José de Sousa 2017 Region: Alentejo The José de Sousa Rosado Fernandez Cellar, which was founded in 1878, was purchased by José Maria da Fonseca in 1986, fulfilling their dream to produce wine in Alentejo. In keeping with a 2000-year-old Roman tradition, an ancient fermentation method takes place in ceramic amphorae (also called Talha winemaking). The José de Sousa Cellar owns 126 of these pots.  Alentejo is well known for making Talha wines and it is part of the wine culture here.  For the José de Sousa 2017, a small portion of the wine is fermented in the clay amphorae followed by 9 months of resting in French and American oak casks. The remainder of wine is fermented in stainless steel tanks. The wine is a blend of 58% Grand Noir, 22% Trincadeira and 20% Aragonês all harvested from the Alentejo region. The color is deep red with succulent aromas of dark fruit and spices. Concentrated flavors of rich and juicy fruit, cherry, spice, licorice, firm tannins, nice acidity and a hint of vanilla permeate the palate. Alcohol: 14.5% SRP: $19.99 Periquita Reserva 2017 Region: Setúbal Peninsula José Maria da Fonseca holds the prestige of being the first ever to bottle wine in Portugal. In 1850 the Periquita brand, a Castelão based dry wine was the first bottled wine released from the estate.  Periquita Reserva 2017 is a blend of 56% Castelão, 22% Touriga Nacional and 22% Touriga Francesa. The wine is aged for 8 months in French and American new and used oak. Domingos explained that about 80% is new oak in order to give the wine a bit more vanilla. The color is ruby with aromas of red berries, strawberry, cherry, spice and vanilla that segue onto the palate with plum, dark cherry and hints of anise. This wine is beautifully balanced with good acidity and soft tannins. Alcohol: 13% SRP: $14.99 Domini Plus 2015 Region: Douro Sub-Region: Douro Superior This wine is a blend of 96% Touriga Francesa and 4% Touriga Nacional. Grapes were harvested from a combination of old and new vines in vineyards that span 37 acres in Douro Superior. The wine is aged for 10 months in new French oak casks.  This wine has a deep ruby color and inviting aromas of floral, dark berries, anise and hints of tobacco. The palate is layered with dense dark fruit, earth, spice and a touch of minerality. This is another easy drinking wine that has richness to it with good acidity and smooth tannins. Alcohol: 13.9% SRP: $44.99 This is a nice selection of easy drinking red blends that capture the expression of the land. As Domingos says, “I look for elegant wines, not blockbusters or powerful and oaked.” All three red wines paired beautifully with my main course of Sea scallops with morel mushrooms and spring green garlic.  Photo credit: Penny Weiss Before I dive into the dessert wine, let me give you a brief history of the estate’s Alambre Moscatel. Setúbal Moscatel is a fortified dessert wine produced in the Setúbal Peninsula that was recognized as a D.O.C. in 1907. The name Alambre was taken from the estate where José Maria da Fonseca first planted the Moscatel grape variety. The name also refers to the wine’s amber color. Alambre 20 Years D.O.C Moscatel de Setúbal is made from 100% Moscatel de Setúbal. It is a blend of 19 vintages with the youngest wine being at least 20 years old and the oldest close to 80 years old. The wine is aged in used oak with no bottle aging required due to natural oxidation. This is a beautiful fortified wine that is delightfully light and filled with pleasant acidity and flavors of candied orange, dried fruit and hazelnuts. It is a delicious treat for the palate! Alcohol: 18.4% SRP: $69.00 Alambre 40 Years D.O.C Moscatel de Setúbal is made from 100% Moscatel de Setúbal. The age for this blend varies between 40 and 50 years and the best lots were selected for the production of this wine. The wine is aged in used oak with no bottle aging required due to natural oxidation. The color is dark amber with seductive aromas of floral, dried fruit and honey. Dried apricot, orange, honey, toasted nuts and a hint of baking spice explode onto the palate. It is quite amazing! Alcohol: 18.7% SRP: $149.99  40 Years on left and 20 Years on right Before our luncheon came to an end, Domingos took out a vial filled with a very dark liquid. Domingos said it contained a vintage of Moscatel de Setúbal made in 1918. He shared it with us in celebration of his father who would have turned 100 years old in 2019. We were each treated to a magical thimble full of the wine. It was “manna from heaven!” Photo credit: Penny Weiss  The Trifecta! Photo credit: Penny Weiss Domingos will be celebrating a personal milestone in 2020, which will mark his 40th harvest! Bravo!  Photo credit: Penny Weiss José Maria da Fonseca is known for its impressive portfolio of Premium, Super Premium and fortified wines. All of their wines are of high quality with many at an affordable price. Having met Domingos and sampled his wines, I can truly attest that the wines are made with care, dedication and passion.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Navarra is one of seventeen autonomous regions in Spain located in the north-central end of the country, southwest of the Pyrenees and adjacent to France. Navarra’s capital, Pamplona, is world-famous for the Running of The Bulls. Ernest Hemingway’s passion for watching bullfights and his curiosity about the Running of The Bulls brought him to visit Pamplona several times.  Ernest Hemingway in Pamplona. Photo courtesy of Ernest Hemingway Collection After experiencing The Running of The Bulls on his trip in 1925, he began writing the novel, “The Sun Also Rises” based on real people and events that took place on that particular visit. The book was published in 1926. Navarra is not just about bulls, however. It is steeped in history, has at least fifty natural preserves, offers quality cuisine and is a D.O. (Denominación de Origen or Designation of Origin) wine region. The Navarra D.O. was created in 1933 and there are approximately 11,500 hectares of vineyards that occupy about half the area of the municipal region. Although Navarra is a small region there are three climates. The Atlantic climate is cool and humid, Continental climate is transitional with extreme winters and summers and the Mediterranean climate is semi-arid with moderate winters and hot summers Due to Navarra’s diverse topography and climate, five distinct winemaking subzones were established within the D.O: Ribera Baja, Ribera Alta, Tierra Estella, Valdizarbe and Baja Montaña. A wide range of soils can be found in each subzone, adding to the characteristics and expression of the wines produced.  Map credit: Run With Navarra Wines The principal grape varieties found in Navarra are Chardonnay, Garnacha Blanca, Malvasia, Moscatel de grano menudo, Sauvignon Blanc, Viura, Cabernet Sauvignon, Garnacha Tinta, Graciano, Merlot, Mazuelo, Pinot Noir, Syrah and Tempranillo. Wines of Navarra recently sent me two samples from the subzones of Ribera Alta and Valdizarbe.  Bodega Inurrieta is a family-owned winery located in Falces, about 45 minutes south of Pamplona and is in the Ribera Alta subzone. “Inurrieta” in Spanish means “area of ants” and is a tribute to the current owners of the winery, the family Antoñana. The winery was founded in 1999. The climate in Ribera Alta is Mediterranean-Continental with very little rainfall, cold winters and hot summers. Bodega Inurrieta has 230 hectares of vineyards planted on three elevations, each with a different soil makeup. Sand and silt are on the first level, a significant amount of clay on the second level and fragmented limestone bed on the third level. They grow six different grape varieties, one of which is Sauvignon Blanc.  Inurrieta Orchídea 2018 is 100% Sauvignon Blanc. The color is pale lemon with inviting floral aromas mixed with citrus, pear and pineapple. The palate offers pear, grapefruit, honeysuckle and a touch of lemon zest on the finish. It has a beautiful balance of mouthwatering acidity and a creamy mouthfeel due to four months of tank aging on fine lees. It’s very refreshing and the value is amazing! Alcohol: 13% SRP: $12 Bodegas Nekeas, once a cooperative in the valley, (The Valley of Nekeas) is now a privately owned winery located in Añorbe, a municipality in the subzone of Valdizarbe. It’s origins date back to the 15th century but it was brought back to life in the 1960s. All eight founding families remain in control today. Valdizarbe is at the northern boundary of D.O. Navarra’s vineyards. The subzone climate is humid and lush with greenery and vegetation. Soil type in the vineyards is dependent upon the elevation. Bodegas Nekeas has 560 acres of planted vines where they grow both indigenous and international grape varieties.  Bodegas Nekeas El Chaparral de Vega Sindoa 2016 is 100% Garnacha. El Chaparral is named after a small Spanish oak tree called Chaparro that surrounds the area where the vineyards are found. The grapes for this wine were hand harvested from vines between 85 and 110 years old that are situated in the Valley of Valdizarbe at an altitude of 1,800 – 2,000 ft. It is believed that these Garnacha plots are the most northern in Spain and the closest to the Atlantic Ocean. The climate here is Continental with both Mediterranean and Atlantic influences. The wine was aged for five months in new and used French oak.
The color of the wine is dark ruby bordering on garnet. Aromas of raspberry, sweet flowers and spice segue onto the palate with red plum, baking spice, vanilla and a touch of pepper on a long finish. The wine is perfectly balanced and is rich and smooth with a playful mouthfeel. Alcohol: 15% SRP: $15 Both wines are light and easy to drink and will pair well with an array of food from fish to meat. I’m looking forward to tasting more wines from the other subzones of Navarra. So much to explore! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It’s springtime and everyone is opening up bottles of white, rosé and sparkling wines to celebrate the warm weather and Mother’s Day this weekend! I, on the other hand, opened a bottle of red wine to sate my curiosity and palate! In 2014, I opened one of two bottles of 1997 Estancia Meritage Alexander Valley that I had tucked away in my cellar. It was quite good considering how old it was so I decided to wait a year or two before opening the second bottle. However, I forgot all about the wine until I stumbled upon it today while looking for another wine. I never intended to wait this long before opening it and now I wasn’t sure what I would find after 22 years had passed since the grapes were harvested.  Alexander Valley appellation is at the northern end of Sonoma County and is home to many microclimates, but overall a Mediterranean climate dominates the region. Elevations range from 400 to 2500 feet and soils are rocky and diverse. Cabernet Sauvignon and Chardonnay are the most widely planted grapes here, but many other varieties such as Zinfandel, Merlot, Pinot Noir, Riesling and Sauvignon Blanc also grow in this appellation.  Estancia Meritage Alexander Valley 1997 is a Bordeaux-style blend of 59% Cabernet Sauvignon, 30% Merlot and 11% Cabernet Franc. The wine is aged in American oak for 20 months, of which 57% is new oak. I was not surprised that the cork decided to crumble when trying to remove it, so I decanted the wine through a strainer.  I was happy to see that the wine was a rich garnet color with encouraging fruit aromas as I decanted it. Luscious aromas of dark cherry, black plum, earth and hints of spice greeted me. My palate was treated to a surprising amount of fruit, spice, dried cranberry, fennel and pepper. The wine was silky with a soft but lengthy finish. Wow! This wine may be past its best, but it is still very drinkable and I am impressed! This was quite a treat! The back label has a quote from David Perata, Alexander Valley Vineyard Master. "This Bordeaux-style blend is a sophisticated and elegant expression of the highest quality fruit from the Alexander Valley." Yes, indeed! Alcohol: 13.5%  And now on to the rosés and sparkling wines to celebrate Mother’s Day!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com While visiting a wine and spirits store the other day I came across a bottle of vodka that I was not familiar with. It was slightly hidden amongst the high priced vodkas and what especially caught my eye was the price tag of $10. It was platinum premium vodka, 8x distilled and made in Ukraine. Intrigued, I decided to buy it.  The bottle is frosted from the freezer! According to Slavic folklore, the rusalka is a mysterious creature fashioned in the shape of a beautiful woman who lives inside rivers or lakes and supposedly has feet, not a fishtail.  Drawing credit: Linda Kindt These demon-like creatures sleep during the day and then sometimes appear in the evening hours to dance and frolic by the water’s edge or in the woods. The rusalki love to entice men to follow them into the water and once under the rusalki’s spell these unfortunate men meet an untimely death. There are many versions to this story, including the one printed on the back label of this vodka. “According to the old distillery tale. Rusalka (Mermaid) lived at the bottom of the Dnieper River. One night, Rusalka spotted a handsome master-distiller; she fascinated him with songs and dancing. Inspired by her beauty, he created a crystal clear and exceptionally smooth vodka. Our vodka tradition started with a selection of fine grain, natural artesian water and production process that passed on from generations to the present time. Maybe there is a Rusalka waiting for you?” Vodka is the primary spirit produced in Ukraine and most are produced in the Russian style to be flavorless and extremely smooth. I could not find the name of the distillery on the bottle. In fact, there is very little information to go on other than that it is a product of Ukraine.  Rusalka Platinum Filtered Vodka is made from selected grains and natural artesian water and is 8x distilled. The vodka was poured cold from the freezer and served “neat”. It is clear in color with slight aromas of floral, vanilla, pepper and a trace of fruit. This is an extremely smooth vodka with subtle flavors of fruit, vanilla, spice and just a trace of cherry on the finish. This is a perfect vodka to enjoy neat or in a cocktail. I’m quite impressed and you can’t beat the price! I'm definitely adding this bottle to my vodka collection.
Alcohol: 40% 80 Proof SRP: $10 I have lots of wines to share with you in the coming weeks! Stay tuned! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Celebrating wines and their regions has become a “thing”. And, I’m all for it! For those who may not be familiar with a particular wine grape or region, this is a great way to introduce them. And for aficionados, it’s a wonderful excuse to pop open a bottle to join in on the celebration. But, whom am I kidding; I never need an excuse to drink wine! May 9th is National Moscato Day. The Gallo Family Vineyards created National Moscato Day in 2012 to help promote and celebrate this popular wine. Moscato is the Italian word for Muscat Blanc, which is considered one of the oldest wine grapes in the world. Moscato originated in the Piedmont region of northwestern Italy in the Moscato d’Asti appellation, which earned its DOCG status in 1993. Being such an ancient grape, Muscat can be found throughout the world but is best associated with Italy. Moscato is known for its sweet flavors such as orange blossom, peaches, honeysuckle, lemon and light alcohol content. It comes in a variety of styles from still to semi-sparkling and sparkling. To help celebrate National Moscato Day, Castello del Poggio sent me a bottle of their Moscato wine to taste.  Castello del Poggio was established in 1706, and is located in the Monferrato area in the Province of Asti in Piedmont. The property has 430 acres of which 390 acres are dedicated to vineyards. The climate is mild continental with calcium rich clay and alluvial gravel soil. Castello del Poggio Moscato IGT is pale yellow with heavenly aromas of peach, honeysuckle and citrus. The palate offers a semi-sweet wine with slight effervescence and gentle flavors of peach, honey, apricot and a hint of pear. The acidity balances the sweetness making it a very pleasant wine to drink. Sip as an aperitif or pair with spicy food, cheese and dessert. Alcohol: 7% SRP: $12.99  Join in the fun on May 9th and pour yourself and friends a glass of Moscato wine! Have a happy National Moscato Day!  Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com There are 250 indigenous grape varieties officially registered in Portugal, many of which cannot be found anywhere else in the world. The Alvarinho, Baga and Touriga Nacional grapes are probably the most widely known by name. A lesser-known grape by the name of Alicante Bouschet is my focus today. Portugal is divided into fourteen regional wine areas, each with its own unique geography and climate.  Map credit: viniportugal The Alentejo wine region covers a third of Portugal in the southern half of the country and enjoys a Mediterranean climate. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil. The soil of Alentejo varies throughout its eight sub-regions. In fact, it has the most diverse soil of any region in Portugal. Interspersed amongst the mountains, hills and valleys, one can find soil with clay, limestone, quartz, granite, schist, sandstone and marble. Most of the soils are non-calcareous, meaning they are neutral or more acidic. Alentejo has 51,000 acres of planted vines that enjoy 3000 hours of sunshine annually. More than 80% of the grapes grown here are red, but whites are gaining momentum, especially Antão Vaz, the star grape of the region. And speaking of stars, Alicante Bouschet is the signature red grape of the Alentejo region. Alicante Bouschet is a teinturier grape variety. Simply put, the flesh and juice are red in color. There are very few red grapes that have red flesh. Most wine grapes have white flesh and juice, even the dark-skinned grapes.  Alicante Bouschet grape halved. Photo credit: Catavino Alicante Bouschet is the result of a French crossbreeding of Petit Bouschet and Grenache. It was introduced to Alentejo over 100 years ago and first planted at Herdade do Mouchão. Alicante Bouschet’s nickname is “Tinta de Escrever” (writing ink) for its production of inky colored red wine. In addition to its distinctive inky color, Alicante Bouschet wines are fruit forward and laden with dark fruit, spice and noted for their massive structure and firmness. I received five samples of Alicante Bouschet from Alentejo for review. They were all impressive!  Herdade Do Rocim Alicante Bouschet 2016 is 100% Alicante Bouschet manually harvested from the winegrowing sub-region of Vidigueira located in Southern Alentejo. It has the most temperate microclimate of the region and the soil is predominately granite and schist. Fermentation takes place in stone lagares and the wine is aged in French oak barrels for 12 months and bottle aged for 6 months.  Aromas of dark cherry, berries and hints of violets segue onto the palate with black and red fruit, spice and fennel with lingering notes of plum and dark cherry. Nice acidity balanced with firm tannins add to the quality of this wine. Alcohol: 14.5% SRP: $20 Casa Relvas Herdade De São Miguel Alicante Bouschet 2015 is 100% Alicante Bouschet mechanically harvested at night from the winegrowing sub-region of Redondo. Vines grow in soils of clay and schist. Fermentation takes place in stainless steel vats with maturation in French oak.  The nose offers fresh ripe fruit, blackberry, baking spice and earth. Cherry, plum, pomegranate, hints of herbs and lots of spice spill onto the palate with a satisfying finish of balanced acidity and tannins. Alcohol: 15% SRP: $23 Herdade Dos Grous Moon Harvested 2016 is 100% Alicante Bouschet hand-harvested at night from the Albernoa based vineyards in lower Alentejo. According to the winery, “the grapes are hand-picked in the cycle of greater influence of the moon in sap transport.” Vines grow in sedimentary schist and greywacke soils. Fermentation and maceration begin in traditional lagares (containers made of granite) and ends in new French oak barrels, aging there for 12 months.  Concentrated aromas of dark berries, cassis, baking spice and vanilla envelop the nose. Layers of dark cherry, plum, blackberry and pepper tease the palate with a nice balance between the tannins and acidity. A silky mouthfeel and long finish add to the richness of this wine. Alcohol: 14% SRP: $25 Dona Maria Grande Reserva 2012 is a blend of 50% Alicante Bouschet 20% Petit Verdot, 20% Syrah and 10% Touriga Nacional. The grapes are selected from old vines in the northern Alentejo area of Estremoz where the soil is clay and limestone. The grapes are vinified in ancient marble lagares using the traditional foot-treading method and the wine is aged in new French oak barrels for one year.  Heady aromas of dark fruit, floral, anise and cocoa lead the way to an intense palate of dark ripe fruit, spice, hints of violet, vanilla and smooth tannins. The finish is long with a lingering taste of dark cherry. Alcohol: 14.5% SRP: $45 Herdade do Mouchão Red 2013 is 100% Alicante Bouschet sourced from the Carapetos Vineyard, the estate’s oldest vineyard planted in 1988 in northern Alentejo’s Portalegre area. The soil is a Mediterranean mix of clay and sand with a Mediterranean climate of cold winters and hot summers. “The wine is only produced in years when grapes attain exceptional ripening quality.” Once harvested, whole bunches of grapes are foot-trodden twice daily in stone tanks and then fermented, racked and aged in large wooden casks for three years. Once bottled, the wine ages for an additional 2 to 3 years.  I’m starting my description of this wine with a big “Wow”! Seductive aromas of concentrated dark berries, dark cherry, floral, sweet spice and earthy notes had me salivating for my first sip of this wine. A rich texture of flavors danced around my palate offering lush fruit such as black cherry, black plum, sweet spice, pepper and notes of balsamic. Hints of licorice and chocolate lingered on a long finish. This is a beautifully balanced wine with firm tannins and acidity. An elegant wine, for sure!
Alcohol: 14% SRP: $60 Alentejo producers and growers embrace and practice sustainability with a mission to protect their fragile eco-system. In 2014, the Alentejo Regional Wine Growing Commission created a voluntary initiative for grape growers and wine producers called Wines of Alentejo Sustainability Programme in order to improve social, environmental and economic welfare. Needless to say, Alicante Bouschet will now be a part of my wine collection. Alentejo wines continue to impress me and they are definitely worth exploring. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com The infinite monkey theorem is an old mathematical theorem that states “a monkey hitting keys at random on a typewriter keyboard for an infinite amount of time will almost surely type a given text, such as the complete works of William Shakespeare.”  The Infinite Monkey Theorem winery was named after the above theorem. As Ben Parsons, founder and winemaker said, “it’s all about creating order out of a chaotic system. Given an infinite amount of time, anything and everything is possible.”  Ben Parsons Photo courtesy of Slow Food Denver Org. IMT, an urban winery, was founded in 2008 and is located in a 15,000 square foot warehouse in the River North Art District of downtown Denver, Colorado. The grapes are sourced mostly from the western slopes of Colorado at an elevation of 4,500 feet. Late spring frosts, hail storms and harsh winters are part of the “chaos” that must be dealt with. I asked Ben what his biggest challenge was and he replied, “The biggest challenges are mitigating the risk of late spring frosts and this is achieved by pruning late and/or going through and pruning twice.” Once harvested, the grapes are immediately refrigerated and then driven through the mountains to the winery for production, bottling and canning. According to Ben, “there are an infinite number of variables at play, decisions to be made and possible outcomes. It is the job of our team to create order out of this inherently chaotic system as we craft our ridiculously good wine.” I recently received several samples of IMT’s “ridiculously good wine” with its eye-catching packaging.  IMT Cabernet Franc 2017 is 100% Cabernet Franc with a very dark ruby color. Delectable aromas of strawberry, violet, bay leaf and baking spices set the stage for a palate filled with strawberry, pomegranate, plum, vanilla and pepper. Juicy fruits linger on a long finish with medium tannins and fresh acidity. This wine is food-friendly and can be paired with an array of food including appetizers, meat, salads and fish. Alcohol: 12.9% SRP: $30  IMT was the first winery in the United States to put wine in 8.4 oz. cans. They took into account the active outdoor lifestyle all around them and felt that consumers would appreciate the convenience of wine in a can. A variety of flavors and styles are available in easy to transport 4-packs. Bellini Wine Cocktail is a blend of Riesling and Palisade Peach juice. The color is soft lemon with refreshing flavors of light peach and citrus and is lightly carbonated with just the right amount of acidity. Alcohol: 12.8% SRP: $14.99/4-pack  Bubble Universe is made with Riesling and is another lightly carbonated wine. The nose offers floral, citrus and granny smith apples that segue onto the palate to blend with a tart but refreshing and zesty acidity. Alcohol: 12.2% SRP: $14.99/4-pack  IMT also has another 6,000 square foot urban winery located in the South Congress District of Austin, Texas. The grapes for this winery are mostly sourced from the High Plains of Texas. In addition to the wineries, they have taprooms in Fort Collins, Stapleton and Austin, with another opening soon in Dallas.
Infinite Monkey Theorem wines are available throughout the U.S. and can also be purchased on their website. https://theinfinitemonkeytheorem.com Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com In addition to receiving a steady stream of wines and spirits for review, I will occasionally be sent newly published books pertaining to wine and food. For the most part, I find these books to be rather mundane and lacking originality. I tend to imagine them on bookstore shelves keeping company with the other hundreds of books with the same recurring theme. So, when I was approached by a publishing house to take a look at a new book on cheese, wine, beer and cider pairing, I thought to myself, “here we go again, another book for the dust pile”, but I agreed to take a look.  CHEESE BEER WINE CIDER: A Field Guide to 75 Perfect Pairings is written by Steve Jones & Adam Lindsley and was published by Countryman Press on March 19th, 2019. Steve and Adam are both from Portland, Oregon. Steve is a well-known cheesemonger and bar owner of Portland-based Cheese Bar and Chizu. Adam is a book author and contributor to Serious Eats. This 224-page book is a cohesive exploration and pairing guide that makes you think outside the box and beyond the glass of wine when it comes to serving cheese. Not only does the book include 75 tantalizing cheese pairings for wine, beer and cider, but it is also a well thought out book that serves as an introduction and mini-course on such topics as “The 9 Rules of Buying, Storing, and Serving Cheese” and a chapter on “All About Alcohol”.  This is an easy read packed with information that is delivered in a light but informative and approachable style. The book is interspersed with lots of interesting and enlightening “Quick Bite” notes that elaborate on the various topics discussed. Here are a few examples of “Quick Bite”.  David L. Reamer, a West Coast based food, restaurant and lifestyle photographer, provided beautiful photos throughout the book.  Photo by David L. Reamer This book will appeal to the novice as well as the connoisseur. And I can assure you that CHEESE BEER WINE CIDER will definitely not be collecting dust in my house!
SRP: $24.95 Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com About one year ago I wrote a story and reviewed some impressive wines from Peter Zemmer Winery located in the magical setting of Alto Adige, the northernmost wine region of Italy. Alto Adige is bordered by Austria and Switzerland and is one of Italy’s smallest winegrowing regions. 98% of wines produced here fall into the DOC designation.  Peter Zemmer Winery is situated in the very small community of Cortina that has approximately 600 inhabitants in the village. Snowcapped mountains surround Cortina which encompasses beautiful Alpine villages and scenic valleys.  Village of Cortina The winery was founded in 1928 by Peter’s great uncle and is one of the oldest wineries in Alto Adige. Peter is now the third generation in this family-run winery.  Peter Zemmer Photo credit: Peter Zemmer Winery To quote from my last story, “Alto Adige enjoys a mild Alpine-continental climate with big temperature swings between day and night, averaging 64 degrees during the grape growing stage. There are over 300 days of sun per year with approximately 27 inches of rainfall per year. The Dolomites protect the vineyards from cold winds coming from the north. And to the south, where the land is open, warm air currents waft over the winegrowing vineyards coming from Lake Garda and the Mediterranean. The lowest vineyards are at 750 feet and the highest vineyards reach 3,250 feet above sea level. The average elevation is approximately 1,600 feet. Alto Adige has a broad range of soils such as volcanic porphyry, quartz, limestone, dolomite and sandy marl. The soils combined with the climate make an ideal stage on which to grow high-quality grapes. More than sixty percent of the region’s vineyards are white grape varieties such as Pinot Grigio, Chardonnay, Pinot Blanc, Gewürztraminer and Veltliner. Approximately forty percent of the vineyards are red grape varieties such as Cabernet Sauvignon, Merlot, Pinot Noir, Malvasier, Schiava, Lagrein and Moscato Rosa”. So, with that in mind, let’s explore an exceptional Pinot Grigio that arrived at my doorstep recently.  According to the local dialect, “Giatl” means “little property” or “little vineyard” and also refers to a nearby hamlet of the same name. Grapes are selected from individual vineyards in the Giatl site, located in the valley around the center of Cortina. It is comprised of 24 acres of which two-thirds are owned or leased by the Zemmer family.  Giatl Photo credit: Peter Zemmer Winery Extreme chalky soil, sand and shingle dominate the area. In addition to ideal climatic conditions, during the growing season, the grapes benefit from the daily wind ‘Ora’ emanating from the south that refreshes and ventilates the grapes. The grapes are harvested from the best six acres, with vines ranging from 15 to 30 years of age. Fermentation takes place in small French oak casks, making Zemmer one of the very few producers to vinify Pinot Grigio in wood casks. The wine is then aged for 12 months in French oak, followed by six months aging on the lees in stainless steel. An additional six-month rest takes place after bottling.  Pinot Grigio Riserva GIATL Alto Adige DOC 2016 is 100% Pinot Grigio with a soft lemon color. Fruity and floral aromas give way to an exciting palate with a rich and creamy texture. Layers of apples, peach, pear, lemon, honeysuckle, melon and subtle toasty notes are balanced with acidity and a long delectable finish. Drink as an aperitif or pair with fruit, cheese and light fish entrees. Recommended cellaring is 6-8 years. Quite honestly, this is the best Pinot Grigio that I have ever tasted!
Alcohol: 14.5% SRP: $38 I think I’ve found another sunset sipper for the summer! Thank you Peter Zemmer! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com For those of you not familiar with whiskey, allow me to give you a very brief description of the subject. Whiskeys are oak-aged spirits usually made from rye, barley, wheat and corn. The production of whiskey can vary depending on the distiller, style made and country of origin. However, the process, which can include malting, mashing, fermentation and distillation are for the most part basically the same. Grains are converted from starch to sugar, fermentation begins and then distillation takes place followed by maturation.  Here are a few examples of whiskeys: To be labeled “Scotch Whisky”, it must be distilled and aged in oak casks in Scotland for a minimum of three years. Malt Whiskey is made with only malted barley and distillation must take place in copper pots. Irish Whiskey, as a rule, is made from a combination of malted and un-malted barley, in addition to other grains. Pot stills and/or column stills are used for distillation. In North America, whiskey can be produced anywhere, but there are strict rules for Kentucky and Tennessee. Bourbon is a whiskey that is made with a mixture of grains. By law, it must contain at least 51% corn. Although Bourbon is produced throughout the USA, the majority is produced and aged in Kentucky. Tennessee whiskey can only be produced in Tennessee. What sets this whiskey apart from Bourbon is that the new make spirit is filtered through sugar maple charcoal prior to oak aging. So, on that note, let’s take a trip to Manassas, Virginia where some mighty fine craft whiskey is being produced at KO Distilling. The “K” is for Bill Karlson and the “O” is for John O’Mara, life long friends who met as classmates at the United States Merchant Marine Academy. Although they went their separate ways after graduation, they always stayed in touch. They each had successful careers in the defense contracting industry and both took early retirement. But rather than idling away the hours “fishing”, Bill and John joined forces in 2013 to make spirits using local ingredients with the intent of embracing the local community with their new adventure. KO Distilling was incorporated in 2013 and construction began in 2015 to create a state-of-the-art production facility and local tourist attraction. After initially offering un-aged whiskey and gins, Bill and John produced their first aged spirit in November 2016 called Bare Knuckle American Wheat Whiskey. Bill is CEO & Marketing/Sales Director and John is President and Head Distiller. John graduated from the Moonshine University of Distilling, Louisville, Kentucky in 2013. Bill Karlson and John O'Mara Photos courtesy of KO Distilling I received a sampling of Bare Knuckle whiskeys and was immediately captivated by the labels depicting famous boxers on the front and the interesting text on the back.  Bare Knuckle American Wheat Whiskey is made with 60% wheat, 30% rye and 10% malted barley sourced from local Virginia farms. It is double distilled and aged for 19 months (as shown on the bottle) in charred new American White Oak barrels from Kentucky.  The color is copper with aromas of caramel, vanilla and spice. It has an invitingly warm and rich mouthfeel with lingering notes of butterscotch, spice, toasted wheat and hints of honey. Simply delicious! Alcohol: 45% (90 Proof) SRP: $35.99  The boxer on the front of the bottle is Irish-American fighter, Jimmy Gardner. Quote on the back label: “Daily, you face life’s challenges with your grit, guts and gumption. You get knocked down, take a mandatory eight-count, get up off the canvas and dare to fight again. Yeah, the world’s a tough place, but you’re made of sterner stuff. You’ve got the persistence to endure, to triumph”. Bare Knuckle American Rye Whiskey is made with 100% rye, sourced from local Virginia farms. It is double distilled and aged for 20 months (as shown on the bottle) in charred new American White Oak barrels from Kentucky.  It is a slightly darker copper color than the Wheat whiskey. Heady aromas of toasty oak, floral and spice segue onto the palate with fennel, vanilla, baking spice and a smooth lingering finish. The sweetness is rounded out by oak notes. Alcohol: 45% (90 Proof) SRP: $45.99  The boxer on the front label is African-American world heavyweight champion, Jack G. Johnson. Quote on the back label: “Early Bare Knuckle fighters traveled American byways plying their trade, gaining fame and entertaining the masses. They pushed the boundaries of life. Those who did well, reaped the rewards. KO Distilling is all about pushing those boundaries to fight, to win. As one of KO’s founder’s surname invokes “ Opima Spolia” (The Riches of the Spoils), so does our rye. Bare Knuckle Straight Bourbon Whiskey is made with 70% corn, 20% wheat and 10% malted barley all sourced from local Virginia farms. It is double distilled and aged for 24 months (as shown on the bottle) in charred new American White Oak barrels from Kentucky.  The color is between amber and copper with aromas of sweet corn, caramel and savory smoke. This whiskey packs some heat, but the sweet corn, nutmeg, toffee, spice and oak notes soften the edges. The finish is long and enjoyable. Alcohol: 45% (90 Proof) SRP: $35.99  The boxer on the front label is early 20th-century U.S. champion, Mary “Texas Mamie” Donovan.
Quote on the back label: “For ages, women, like men, have battled for family to make a living, for rights and just causes. Like the American female fighter from the early 1900s who is on our front label, some have ventured into the ring to apply their pugilistic skills – to fight, to win, to advance and prevail. For all those women who work hard every day, we salute you”. KO definitely makes a statement inside and outside the bottle. I must admit that I am not a big fan of whiskey. But after what I sampled today, my palate is quite pleased! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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