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This month’s Wine & Dine Time features treats from Abruzzo!  Photo courtesy of Famiglia De Cerchio Famiglia De Cerchio is located in Villamagna, in Abruzzo, Italy. With over a 100-year history of wine growing, winemaking became a reality for this family in the early 1960s. Today, the winery is owned by fourth-generation Federico De Cerchio, who continues his grandfather’s mission“to share with wine lovers the world over the unforgettable sensations that only the great native vines can bring.”  Federico De Cerchio Cerasuolo d’Abruzzo DOC is a vibrant cherry-colored wine considered the rosé of Abruzzo. Made with Montepulciano grapes, the color is obtained from a short maceration of 24 hours or less. The wine leans toward intense red fruit flavors with racy acidity and palate-pleasing freshness. Cerasuolo d’Abruzzo DOC Torre Zambra “Passo Sacro”  This wine is made with 100% Montepulciano d’Abruzzo DOC grapes handpicked from vineyards on the Colle Maggio hillside of Villamagna. The grapes are fermented for 14 days in stainless steel tanks; then, the wine is aged on fine lees for two months in steel vats and another two months in the bottle. It is certified sustainable and vegan. Nose: Fresh berries, floral, and cherry. Palate: Strawberry, cherry, vibrant acidity, minerality, and a hint of pomegranate. Alcohol: 13% Pairing suggestions: Enjoy as an aperitif or with seafood, pizza, creamy pasta, grilled meat, and fowl. Below is a classic Abruzzo recipe from the Great Italian Chefs website that will pair beautifully with any Cerasuolo d’Abruzzo DOC wine. Agnello cacio e ova - Lamb in cheese and egg sauce.  Photo courtesy of Great Italian Chefs Ingredients for four servings:
1.75 pounds of lamb shoulder, diced 2 onions diced 10 ounces of white wine 6.7 ounces of vegetable stock 2 eggs 1.5 ounces of Pecorino, grated olive oil salt chopped parsley for garnish Instructions:
To learn more about Abruzzo, read my recent articles. Links are below. http://thewineknitter.com/1/post/2022/07/auguri-allabruzzo.html http://thewineknitter.com/1/post/2022/07/discovering-a-treasure-in-abruzzo.html Until next time… Buon appetito and Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com If you are looking to dazzle your palate, celebrate a special occasion, or seek something beyond the usual wine gift this holiday season, consider these wines.  Photo credit: Penny Weiss And yes, they are pricey. However, if it is within your budget, these wines are worth exploring and will surely impress the discerning palate. Château d’Esclans Garrus 2020 This luxury cuvée is made in the heart of Provence, France, and it is considered Château d’Esclans’ finest wine. The estate refers to it as “the essence of 100-year-old vines.” It is a blend of Grenache, Vermentino and Syrah. The grapes are sourced from a single vineyard of 100-year-old vines, with fermentation and aging taking place in large French oak barrels.  Photo credit: Penny Weiss Nose: Beautiful notes of floral, peach, berries, and spice. Palate: Lush, ripe red berries, white stone fruit, vibrant acidity, and a hint of minerality. The finish is long, with baking spice, vanilla, and a touch of citrus lingering. Magnifique! Alcohol: 14% SRP: $110 Pairing suggestions: Enjoy as an aperitif or serve with appetizers, seafood, grilled chicken, Ceviche, goat cheese salad, creamy pasta, or grilled vegetables. Famiglia Pasqua Mai Dire Mai Amarone della Valpolicella DOCG 2012 Pasqua Vigneti é Cantine, established in 1925, is located in Verona, Italy. In 2019, I met with third-generation Ricardo and Alessandro Pasqua for an informative and delightful lunch and wine tasting. Included in the tasting was the 2011 Famiglia Pasqua Mai Dire Mai Amarone della Valpolicella DOCG, an unforgettable experience! So, I was very excited when I recently received the 2012 vintage! This wine is a blend of 65% Corvina, 15% Corvinone, 10% Rondinella, and 10% Oseleta. The grapes are hand-harvested and dried in crates for four months. Aging occurs in new French oak casks (70% barrels of 225 liters and 30% 500 liters) for 24 months.  Photo credit: Penny Weiss Nose: Heady aromas of plum, dark cherry, earth, spice, oak, and cocoa beans. Palate: Aromas segue onto the palate of this complex and opulent wine. Dark fruit merges with baking spice and dark chocolate for a rich, silky, well-balanced wine. The finish is long and elegant. Alcohol: 16.5% SRP: $113 Pairing suggestions: Aged cheese, grilled meat, stews, risotto, and dark chocolate desserts. To learn more about Pasqua, click on the menu at right. (Please note some stats and info have changed since the 2019 article was published.) M by Michael Mondavi Napa Valley Red Blend 2018 The new label on this bottle is a “stop-in-your-tracks” stunner. And what is inside is superb! This wine is a blend of 60% Cabernet Sauvignon, 20% Cabernet Franc, 16% Merlot, and 4% Petit Verdot sourced from a select block within volcanic hillside vineyards sitting on top of Atlas Peak. The vineyards for M by Michael Mondavi Family are sustainably farmed with a focus on biodiversity, allowing each vineyard block’s unique attributes to shine through. Michael’s son, head winemaker Rob Mondavi, Jr, crafts M by Michael Mondavi to “express the balance personified by the great Bordeaux houses, while embracing the rich opulence and plushness of Napa Valley.” Winemaker Sabrina Massola brings her expertise to the blend, inspired by Michael’s palate and guidance. The wine is aged in 60% new French oak for 20 months.  Nose: Floral, dark berries, blueberries, plum, baking spice, and herbs set the stage for this rich wine.
Palate: Dark cherry, juicy plum, berries, a touch of violet, and a hint of forest floor, with complexity and fine tannins. The finish goes on forever. This is a seductive and luxuriant wine. Alcohol: 14.5% SRP: $200 Pairing suggestions: Roasted meats and stews, mushroom risotto, hearty soups, seared tuna, or roasted duck. One doesn’t need to deplete their bank account to enjoy a bottle of wine. There are many excellent wines for under $30. However, there are times when one might feel like splurging, and these three wines are a delicious option for those “sumptuous” urges! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com With the holidays rapidly approaching, luncheon and dinner plans are in the works, along with appropriate wine pairings  What once was a simple task of putting together a traditional menu has become more challenging these days, with dietary restrictions and eating lifestyle choices to consider. Food allergies and vegetarian, vegan, and gluten-free diets must be taken into account. And juggling all these food requirements can quickly turn a holiday table into a smorgasbord. And adding wine pairings to all of this can be pretty daunting!  So, here are a few wine varietals to consider that will pair well with a myriad of dishes and alleviate the pressure of buying every style of wine in the store! White Wines  Photo credit: Celina Albert Look for white wines with higher acidity and lower alcohol. Not only will they pair well with traditional fare that tends to be rich in fat and salt, but they will also complement non-traditional cuisine, especially spicy food. The acidity will tone down the fat and salt, and the lower alcohol won’t compete with or distort the palate while enjoying spicy food. I recommend: Sauvignon Blanc is light and crisp, has high acidity, and is an excellent choice when serving a variety of food. Dry Riesling is another good choice. It is fruity, acidic, and crisp. Chenin Blanc (dry) is aromatic with vibrant acidity and is slightly sweet. It pairs well with most food. Red Wines  Photo credit: Kelsey Knight Red wines shouldn’t overpower a meal; they should enhance it. Light-bodied red wines that are fruit-forward, lower in alcohol, and not "oaky" will complement an extensive range of cuisine without dominating the flavors of most dishes. I recommend: Pinot Noir is very food-friendly, has bright acidity, is fruity, and it is a favorite at holiday meals. French Gamay (Beaujolais) is light, dry, and fruit-forward. Red Zinfandel is fruit-forward and fuller-bodied than Pinot Noir but still light and can cut through spicy, sweet, and bitter flavors. Sparkling Wines  Sparkling wines are festive but not only consumed on special occasions. When it comes to food pairing, these wines are so accommodating many consumers are opting for the bubbly at mealtime instead of still wines. They are easy to drink and pair well with just about everything! The best sparkling wines to pour for your holiday table should be dry or extra dry but not sweet. There are many options and styles available. Sparkling wines are made in either the traditional method, with the second fermentation taking place in the bottle, or the tank (Charmat) method, with the second fermentation occurring in a steel tank. Sparkling wines are produced worldwide and go by different names depending on country/region/appellation of origin. You won’t go wrong with any of these sparkling wines. Champagne and Crémant – France Sekt – Germany Cava – Spain Prosecco and Franciacorta – Italy Rosé Wines  Photo credit: Penny Weiss The expression “Rosé all day” is trending, and yes, this pink wine is popular and has its place at holiday time as an aperitif or with a meal. It is food-friendly and pairs well with many flavors, spices, and textures. Look for dry rosés that are fruity, crisp, and refreshing, such as Provencal rosé, or try dry rosés from Spain, Portugal, and the USA.
Happy pairing, and enjoy the holidays! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This month brings treats from Côtes de Bordeaux!  Photo credit: Penny Weiss Château Biac is a stunning estate overlooking the Garonne River in Cadillac Côtes de Bordeaux. The estate’s origins date back to the 17th century and has passed through several hands over the years. Today it is owned by the Asseily family, who purchased the property in 2006  Château Biac Photo credit: Penny Weiss I had the pleasure of visiting Château Biac a few months ago, and an article about this delightful family and their impressive wines will be coming soon! In the meantime, let me tease you with their sweet wine and a paired recipe straight from Youmna Asseily’s kitchen. Secret de Château Biac 2012  “Secret de Château Biac is the summer song of the vineyard: the tune you hum when you are happy….” Château Biac This seductive sweet wine is made with 99% Semillon, and 1% Sauvignon Blanc harvested from the estate vineyards where they practice sustainable viticulture. It is made in the traditional Sauternes method and aged 14 months in French oak barrels.  Photo credit: Penny Weiss Nose: Floral notes, apricots, white stone fruit, sweet spice, vanilla. Palate: An elegant wine with spiced apricot, honey, white peach, cinnamon, and a hint of pear. Alcohol: 13% SRP: $89 Serve chilled. Youmna recommends pairing the wine with this delectable soufflé.  Photo courtesy of Château Biac Soufflé Au Fromage
Ingredients for four servings: 45 g butter (1.6 oz) 30 g flour (1/4 cup) 300 ml milk (10 oz) Salt and freshly ground pepper Pinch of grated nutmeg 1 tablespoon of Dijon mustard 4 egg yolks 6 egg whites 75 g grated cheese (2.6 oz) 1 tablespoon grated cheese *The best cheese for this soufflé is a mixture of Parmesan (1/3) and tangy Emmenthal (2/3) Instructions: 1.25 litre capacity soufflé dish (5.2 cups) Butter the soufflé dish well; sprinkle with plain breadcrumbs. Melt the butter in a saucepan, stir in the flour, cook until foaming, and pour in the milk. Bring the sauce to a boil, stirring; season with salt, pepper, and nutmeg and simmer for 2 minutes. Take the pan from the heat, stir in the mustard, and beat the egg yolks into the hot sauce, so it thickens. Let it cool slightly, stir in the grated cheese, and taste for seasoning. The mixture should be highly seasoned. The soufflé can be prepared 3-4 hours ahead up to this point. Rub the surface of the cheese mixture with butter. To finish soufflé, set the oven to very hot, 400º. Whip the egg whites until stiff. Heat the cheese mixture until it is hot to the touch. Do not heat too much, or the cheese will cook into strings. Add about a quarter of the egg whites and stir until well mixed. Add this mixture to the remaining egg whites and fold together as lightly as possible. Pour the mixture into the prepared soufflé dish and smooth the surface. Sprinkle with the tablespoon of cheese and bake in the heated oven for 30 – 35 minutes or until the soufflé is puffed and brown. (it is better to check it after 20 minutes and then every 5 minutes until you are sure of your oven; of course, leave the oven door closed. This wine and recipe are perfect for the upcoming holidays and all year round! Bon Appétit and Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com There is a saying that it takes a village to raise a child. And, at Il Conte Villa Prandone, it takes a determined family to produce noteworthy wines.  From left to right: Samuel, Walter, Emmanuel, and Marina De Angelis Photo courtesy of Il Conte Villa Prandone, Spanning three generations, the De Angelis family has dedicated themselves to making wine since the 1950s. Today, third generation Emmanuel (winemaker), Walter and Samuel (vineyard managers), and Marina ( office management) continue their grandfather and father’s philosophy and tradition. Each generation’s love of the land and passion for work in the vineyards and cellar are evident. Emmanuel De Angelis said, “Our philosophy is very simple. We want to preserve, protect, and respect our land. There are three elements; history, the identity of the territory, and style.” What began with their grandfather planting seven hectares has now grown to 50 hectares under vine.  Photo courtesy of Il Conte Villa Prandone. The winery is situated in the province of Ascoli Piceno, near the enchanting medieval village of Monteprandone in the beautiful Marche region of central Italy.  The vineyards here benefit from the gentle breezes of the Adriatic Sea to the east and the mild currents of the Sibillini Mountains to the west. In addition to the beneficial microclimate, night and day temperature variations help to keep the grapes healthy. The medium-textured clay-limestone soil contributes to aromas and unique flavors. And the terroir is a perfect haven for giving the wines good structure and alcohol content. Most of the wine produced at Il Conte Villa Prandone comes from indigenous grapes, but they also grow a few international varieties. Sustainability and biodiversity are practiced in all of their vineyards. Recently, Il Conte Villa Prandone sent me six wines to try while participating in a fun zoom session with Emmanuel and Mara Bastiani De Angelis, the export manager. These wines are an elegant expression of the land and the family’s passion.  Photo credit: Penny Weiss Navicchio Offida Pecorino DOCG 2021 This 100% Pecorino is their only white wine that is vinified and aged in concrete tanks and amphoras. Emmanuel calls it “our diamond. It is a white wine in a red body.” He also said that it has a shelf life of 10+ years.  Photo credit: Penny Weiss Nose: Floral, spice, citrus, and a hint of yeast. Palate: Lovely acidity, citrus, lots of spice with lemon zest on the finish. Vibrant, fresh, and complex. Alcohol: 13% SRP: $15 Pairing suggestions: Enjoy as an aperitif or serve with seafood, poultry, salads, and mushroom risotto. Donello Marche Sangiovese IGP 2020 This wine is 100% Sangiovese. After fermentation, the wine is preserved in cement tanks before bottling. Mara said, “It is our best-selling wine.” It is intended to be consumed within eight to ten years of the vintage. Nose: Floral, spice, berries Palate: Fresh with cherry, red berries, a hint of violet, spice, and herbs. Alcohol: 13.5% SRP: $14-15 Pairing suggestions: Grilled meat, mature cheese, hearty stews, or game. Marinus Rosso Piceno Superiore DOP 2017 This is a blend of 70% Montepulciano and 30% Sangiovese grapes. It is aged for one year in oak barrels. Emmanuel called it “an intense wine.” Nose: Cherry, berries, baking spice, fennel, and a hint of espresso. Palate: Sweet and savory with dark berries, spice, and smooth tannins. Cherry and spice linger on the finish. Alcohol: 14% SRP: $20 Pairing suggestions: Grilled meat, game, seared tuna, hearty pasta, or stews. Zipolo Marche Rosso IGP 2018 This wine is an international blend and is produced in extremely limited quantities. The first bottle was produced in 1999. It is a selection of Montepulciano, Sangiovese, and Merlot grapes. The wine is aged 16-24 months in oak barrels and another 12 months in bottle. Emmanuel suggests giving it time to open up, perhaps an hour before serving. Nose: Intense aromas of plum, dark berries, baking spice, and toast. Palate: Concentrated flavors of blackberry, plum, baking spice, and vanilla. Velvety tannins, complex, and well structured. Alcohol: 14% SRP: $25 Pairing suggestions: Roasts, stews, hearty soups, vegetable risotto, and mature cheese. Lu Kont Marche Rosso IGP 2018 This wine is 100% Montepulciano sourced from single vineyards with 50-year-old vines. It is aged in oak barrels for 12 months, then another 12 months in concrete tanks. It rests for at least six months in the bottle before release. Emmanuel suggests opening one hour before serving.  Photo credit: Penny Weiss Nose: Fragrant and fruity with berries, baking spice, and herbs.
Palate: Aromas segue onto the palate with pomegranate, cherry, anise, and minerality. It is savory, complex, and elegant. Alcohol: 15% SRP: $30 Pairing suggestions: Roasts, game, poultry, hearty stews, pasta, mushroom risotto. IX Prandone Marche Rosso IGP 2017 The label is a dedication to the town founded in the ninth century. The wine is 100% Merlot that is produced in very limited quantities. It is fermented in concrete tanks for 25-30 days and then aged in oak barrels, concrete tanks, and amphoras for 30 months. It then rests in bottle for one year. Nose: Violet, ripe red fruit, plum, berries, baking spice, and earthy. Palate: Juicy with good structure, cherry, blackberry, spice, and a hint of cocoa. Alcohol: 14.5% SRP: $80 Pairing suggestions: Grilled meat, game, spicy cuisine, roasted/caramelized vegetables, or charcuterie. I encourage you to explore these wines, and, better yet, put Marche on your bucket list of places to visit and sip a glass of wine surrounded by beauty! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com "It’s Halloween and time to celebrate! I’ve compiled some tasty "hallowines" from past articles and a few spine-tingling stories to share on this spooky but fun holiday!  Photo credit: David Menidrey Flora Springs Flora Springs is a family-run winery in Napa Valley, CA, founded in 1978 by Jerry and Flora Komes. Today, their son John and daughter Julie are the the estate proprietors, and Julie’s husband, Pat Garvey, is the vineyard director and proprietor. The property is situated among vineyards planted in the late 1800s, now part of the estate vineyards. When the Komes bought the estate, it came with a “Ghost Winery.” originally constructed in 1885. “Ghost Winery” is a term used to describe any winery between 1860 and 1900 that was non-functional and in disrepair in the early 20th century due to the Great Depression, phylloxera, and Prohibition.  Before and after photos of the Ghost Winery courtesy of Flora Springs According to Flora Springs, “Before 1919, when Prohibition began, there were an estimated 713 winery businesses in California. Following its repeal 14 years later, only 40 wineries were left. This resulted in a wave of abandoned wineries throughout the next several decades. Many wineries of the time disappeared forever; others were left in ruins.” After his parents bought the property, John completely renovated the old stone winery into a home and lives there with his wife, Carrie.  Photo credit: Penny Weiss Ghost Winery Malbec 2019 This wine is 100% Malbec and aged 18 months in French (75%) and American (25%) oak barrels. Nose: Plum, cherry, berries, baking spice, and figs Palate: Lush dark berries, black plum, cocoa, fig, spice, silky tannins, and a long finish. Flora Springs says, “It’s hauntingly delicious.” Alcohol: 14.2% Pairing Suggestions: Stews, hearty soups, grilled meat, seared tuna, or aged cheese. In addition to the Ghost Winery Malbec, Flora Springs produces a one-of-a-kind Halloween-themed label and limited edition wine. Every year since 2008, consumers look forward to these whimsical Halloween wine bottles. For the 2019 bottle, general manager and third-generation Nat Komes collaborated with New York-based artist Marc Sasso to create the All Hallows’ Eve Cabernet Franc label. The result is an image of witches dancing in the moonlight while brewing a special potion. Hmm, I wonder what that could be! All Hallows’ Eve Cabernet Franc 2019 The grapes for this 100% Cabernet Franc are sourced from a small block of the family’s estate vineyard in Rutherford. It is aged 18 months in French (80%) and American (20%) oak barrels. Nose: Red fruit, baking spice, cherry, and a hint of floral. Palate: Juicy notes of black raspberry, dark cherry, chocolate, spice, and a touch of sour cherry on a long finish. It is a balanced and well-structured wine. Alcohol: 14.2% Pairing Suggestions: Grilled meat, fowl, seared tuna, or a Halloween chocolate treat! Casillero del Diablo Once there was a winemaker named Don Melchor Concha y Toro who founded the Concha y Toro winery in Chile in 1883. He started his winery with grape varieties that he brought back to Chile from the Bordeaux region of France, with which he made exquisite wines. Don Melchor reserved an exclusive batch of these wines for himself that he kept under lock and key. According to legend, these wines continually disappeared from the cellar. So to stop the theft of these wines, Don Melchor spread a rumor that the devil himself lived in the cellar guarding the wines. Everyone became terrified, and some claimed that they had seen the devil. The rumor worked, the thefts stopped, and Don Melchor continued to enjoy his wines. To this day, the cellar is known as the “The Devil’s Cellar” and remains protected…forever!  The Devil's Cellar Photo courtesy of Casillero del Diablo Casillero del Diablo, which means “devil’s locker” in Spanish, is a legendary brand that is part of Concha y Toro’s portfolio with the “devil” logo on every bottle. The cellar is located in Pirque, close to Santiago, and is open for tours. Here are two wines from Casillero del Diablo to add devilish fun to your Halloween.  Photo credit: Penny Weiss Casillero del Diablo Reserva Red Blend DO The grapes for this red wine are a mysterious blend of Syrah and Cabernet Sauvignon sourced from Rapel Valley. The wine is shrouded in secrecy about its length of aging, but rumor has it that it spent about ten months in French oak. But there is no mystery as to this wine’s aromas and taste! Nose: Dark berries, black cherry, fig, spice, and vanilla Palate: Juicy plum, dark cherry, spice, dark chocolate, and soft tannins Alcohol: 13.5% Pairing Suggestions: Grilled meat, game, seared tuna, hearty stews, and pasta. Casillero del Diablo Reserva Cabernet Sauvignon The grapes for this wine are sourced from Central Valley DO. Its aging remains a secret closely guarded by the devil in the cellar! Nose: Intense aromas of dark berries, cherries, plum, floral, and spice. Palate: Aromas spill onto the palate with a touch of anise. It is beautifully balanced with firm tannins, dark chocolate, and plum lingering on a long finish. Alcohol: 13.5% Pairing Suggestions: Hearty or spicy cuisine, grilled meat, aged cheese, or stews. Sipping Sherry With Halloween Treats  Photo credit: Penny Weiss Sherry is a fortified wine produced in Andalucía, located in the southwest area of Spain. With over 40,000 hectares of vineyards in Andalucía, more than half of the wine produced here is in DO (denomination de origin) areas. Sherry can only be made from Palomino, Muscatel, and Pedro Ximénez white grapes. To learn about the terroir of Andalucía, how sherry is made, and all the sherry styles available, please click on the link below that will take you to an article on my website. http://thewineknitter.com/1/post/2017/10/day-606-sherry-fest.html Harveys Bristol Cream DO Jerez Xérés Cream Sherry is usually a blend of Oloroso, PX (Pedro Ximénez), or Moscatel styles but can be made in various styles. It is a semi-sweet wine that is aromatic and dark in color with classic notes of nuts and caramel. This cream sherry is a blend of 80% Palomino and 20% Pedro Ximénez grapes. It is a unique combination of Fino, Amontillado, Oloroso, and Pedro Ximénez styles of sherry that have been aged separately in the solera system, averaging seven years of aging. Harveys Bristol Cream is the only sherry made up of a blend of four different styles that exist.  Photo credit: Penny Weiss This sherry is dark amber with intoxicating aromas of dried fruit, raisins, nuts, and toffee. The palate is layered with raisins, caramel, fig, toasted almonds, and a creamy mouthfeel. This is a nice sherry to drink as an aperitif or serve with desserts, cheese, and fruit. Pour it over ice cream or serve with ice and a twist of orange. It also goes well with pumpkin muffins! Serve well chilled. Alcohol: 17.5% González Byass Alfonso Oloroso DO Jerez Xérés Oloroso (‘scented’ in Spanish) intentionally never develops flor (yeast). 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 sherry, with levels of 18% to 20%. This dry sherry is 100% Palomino Fino. The wine is fortified to 18% alcohol and then is aged for an average of eight years in American oak casks following the traditional solera system.  Photo credit: Penny Weiss Mahogany in color, this dry sherry exudes aromas of nuts and toffee. The palate offers dried figs, salted nuts, especially peanuts, and traces of toffee and vanilla on the finish. Serve chilled. It will pair well with meats, stews, mild cheese, and dark chocolate laden with nuts. Add a splash while cooking soup or sautéing seafood. Alcohol: 18% González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés Pedro Ximénez (PX) is an intensely sweet wine and is the sweetest of the sherry styles. The grapes are dried in the sun allowing the juices to concentrate before pressing. This sherry is 100% Pedro Ximénez. The wine is fortified to 15% alcohol and then enters the Nectar solera. It is followed by an average of eight years of aging in American oak casks.  Photo credit: Penny Weiss This dark brown colored sherry emanates intoxicating aromas of raisins, prune, fig and honey. The palate is rich and unctuous, with raisins, baking spice, and toasted notes of caramel, toffee, and espresso. A hint of nuts accompanies a long finish. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly!
Alcohol: 15% Whether it’s a “Hallowine” or non-alcoholic “spirits” celebration, wishing you a devilishly fun-filled and safe Halloween! Until next time... Cheer! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Beginning with October and every month to follow, I will feature one wine and a pairing suggestion and recipe from the wine producer or winemaker. To get the ball rolling, I have two winners this month, both from Italy.  Photo credit: Apolo Photography San Felice Il Grigio Chianti Classico Gran Selezione DOCG 2017 San Felice estate is located in the heart of Chianti Classico in the commune of Castelnuovo Beradenga. With over 140 hectares of vineyards, 80% is devoted to Sangiovese, which is at the heart of their production. Their presence extends to the prestigious terroirs of Montalcino and Bolgheri as well. This wine is made with 80% Sangiovese, sourced from the estate’s top vineyards. The other 20% is a blend of native Tuscan varieties such as Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, and Mazzese. The wine is aged 24 months, 50% in large 60-100-hectoliter Slavonian oak casks and 50% in 225- and 500-liter French oak barriques. It is then aged in bottle for eight months.  Nose: Floral, juicy fruit, sour cherries, smoky wood, herbs, and spice. Palate: A beautiful and expressive wine with notes of plum, dark berries, and spice fused with elegance and subtlety and balanced with lush tannins and acidity. Hints of vanilla and sour cherry linger on a long finish. Alcohol: 13.5% SRP: $38.99 Pairing Suggestions: Wild game, grilled meat, aged cheese, pasta, truffle risotto, or sip with a chocolate dessert. Winemaker Leonardo Bellaccini suggests the following recipe to pair with the wine, prepared by Borgo San Felice Executive Chef Juan Quintero.  MACARONI, BEURRE NOISETTE, MUSSELS, LAMB AND ANISE Time: 20 minutes Ingredients for four servings: Sauce 100g (3.5 oz) unsalted butter (for the beurre noisette or brown butter) 120g (4.2 oz) cleaned mussels (without the shell) 100ml (3.38 fl oz) of white wine 4 garlic cloves 2 tablespoons of anise seeds 100 ml (3.38 fl oz) of mussel water Garnish 160g (5.6 oz) Fatless lamb meat (loin) 2 Nori seaweed sheets 50ml (1.6 fl oz) olive oil Black pepper 300g (10.5 oz) High Quality “maccheroncini” (pasta) Preparation Open the mussels in a pan with white wine, garlic, and parsley. Cover, and after a couple of minutes, they will be open. Turn off the heat and remove the shell of the mussels and strain its water, preserving it. Separately melt the butter and let it cook until it turns brown; add the mussel water so the butter doesn’t get burned. Add the anise and the mussels, and turn off the heat. Blend until smooth. There is no need to add salt because the mussel water is salty enough. Cook the pasta in plenty of salted water, drain and then add to the cream of butter. For serving, chop the lamb meat like a classic tartare, then season with salt, oil, and pepper, and cover with nori seaweed. On the base of the plate, arrange the lamb with seaweed, and finally, serve the pasta on top. Donnafugata Floramundi Cerasuolo di Vittoria DOCG 2020 Donnafugata has five estates throughout Sicily, with one in Vittoria located in southeastern Sicily. It is in this special region where Cerasuolo di Vittoria DOCG is produced. It is considered one of the most noteworthy wines produced in Sicily and the only wine in Sicily with a DOCG status! The indigenous grapes Nero d’Avola and Frappato are the only varieties allowed in the blend.  Nose: Intense floral aromas envelop the senses with notes of violet, cherry, red berries, and spice that segue onto the palate. Palate: This is a fresh and juicy wine with personality. Hints of rose, strawberry, and spice linger on the finish. Soft tannins and a crisp finish add to the entertainment. Alcohol: 13% SRP: $30 Pairing Suggestions: Mature cheese, risotto, seared tuna, and calamari. Donnafugata suggests pairing the following recipe with Floramundi.  Swordfish with Citrus Fruit and Pistachios
Time: 20 minutes Difficulty: Intermediate Ingredients for four servings: 4 swordfish steaks, about 200 g (7 oz) each 1 bunch of wild fennel 2 cloves of garlic 1 chili pepper a handful of sultana raisins, another of pistachios orange juice and rind juice of one lemon 1 glass of white wine 0-type flour, butter Instructions Flour the swordfish steaks. In a slightly buttered pan, sauté the garlic and chili pepper. As soon as the garlic browns, remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel, and minced orange peel. As soon as the wine evaporates, add the orange and lemon juice and a pinch of crushed pistachios. Cover and continue cooking; if necessary, add citrus juice. Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices. Enjoy! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When one thinks of wine from Bordeaux, it is often the Left Bank with its famous châteaux and many high-priced wines. However, another renowned winemaking region in Bordeaux is the Right Bank, and one to keep an eye on.  Chateau De Pitray in Castillon Côtes de Bordeaux. Photo credit: Penny Weiss Although the Right Bank is famous for its Pomerol and Saint-Émilion appellations, there is another wine region to explore here, the Côtes De Bordeaux. It, too, has its centuries-old history, impressive and historic châteaux, and fortresses. Yet, these palate-pleasing and easy-drinking wines are more wallet-friendly and offer some of the best values for quality wine in Bordeaux! Some of the oldest wine areas in Bordeaux exist in this rural region with its gently rolling hills and fields of endless vineyards.  Photo credit: Penny Weiss The Left and Right Bank are separated by the Gironde Estuary that splits into the Dordogne and Garonne rivers. From the air, it looks like an upside-down” Y” with the Right Bank to the north and right of the Garonne River and the Left Bank to the south and left of the Garonne River.  Bordeaux has approximately 111,200 hectares of vineyards and is France’s largest AOC. And at the “heart and soul” of this AOC is Côtes De Bordeaux, comprised of five appellations and over 12,000 hectares (97% planted to red) which is roughly 13% of the Bordeaux vineyard area. The appellations are Blaye Côtes de Bordeaux, Cadillac Côtes de Bordeaux, Castillon Côtes de Bordeaux, Francs Côtes de Bordeaux and Sainte-Foy Côtes de Bordeaux. With over 950 producers here, there is a lot of diversity geographically and in the wine.  The Union des Côtes de Bordeaux was formed in 2007 and has grouped these five appellations under one banner called the AOC Côtes de Bordeaux. Its mission is to “improve product recognition by putting the name of the terroir “Blaye, Cadillac, Castillon, Francs or Sainte-Foy” before the common family name “Côtes de Bordeaux,” thereby promoting the personality and typical character of each of the wines.” In 2009, the new AOC “Côtes de Bordeaux” was officially born. Many small family-owned estates in Côtes de Bordeaux date back countless generations. Most embrace sustainability and practice biodiversity, biodynamic and organic farming with an ever-present eye on climate change. A young and enthusiastic new generation, both women and men, are bringing fresh and creative ideas to improve production with new methods and techniques that benefit the grape journey from the vineyard to bottling while working alongside the older generations and never losing sight of respecting and maintaining tradition. Principle Grape Varieties of Côtes de Bordeaux (slideshow photos credit: Penny Weiss) Red: Merlot Cabernet Sauvignon Cabernet Franc Petit Verdot Malbec Carménère White: Sauvignon Blanc Semillion Muscadelle Sauvignon Gris Below is an overview of the five appellations, which all benefit from the proximity to the Atlantic Ocean, Gironde Estuary, and the Dordogne and Garonne rivers. (slideshow photos credit: Penny Weiss) Blaye Côtes de Bordeaux This is the largest of the five appellations located on the Gironde Estuary, covering 6500 hectares. The majority of vineyards are cultivated on hillsides benefiting from ample sunshine conditions with a primarily temperate climate and a maritime influence. These fruit-forward wines also benefit from the rich terroir, with mostly clay-limestone soil around the town of Blaye. To the north, sand and gravel are suitable for Sauvignon Blanc, and more varied soils are in the southeast. Each estate is about 15 hectares, and red wine production dominates.  Domaine des Graves Ardonneau Photo credit: Penny Weiss Castillon Côtes de Bordeaux Castillon is the second largest appellation with approximately 2300 hectares, and the average estate is 10 hectares. The soils and climate differ from the other appellations, with more gravelly soils near the Dordogne river, clayey at the foot of the hillsides that become a mix of clay and limestone, and finally, limestone on the mountain plateaus. Vineyards benefit from a privileged geographical location with a south-facing exposure and an uneven altitude of more than 100 meters. The climate is oceanic and oriented toward a Continental-trend. These fruit-driven wines with soft tannins are similar to their neighbor Saint-Émilion as they share the same limestone plateau.  Château La Rose Poncet Photo credit: Penny Weiss Cadillac Côtes de Bordeaux As you can see from the map above, Cadillac, pronounced “kad-e-yak,” is an elongated band that follows the Garonne River. With approximately 2200 hectares in this appellation, the average estate has 11 hectares. This is a red-only appellation with Merlot dominating, and it is one of the only Bordeaux appellations that require bottling at the château. The terroir consists of calcareous soils covered with gravelly stones on the summits, clay-limestone in the middle of the slope, and fine gravel mixed with silica at the foot coasts. The Garonne River contributes to the uniqueness and well-structured wines of Cadillac Côtes de Bordeaux, thanks to the local temperate climate that it generates.  Château Biac Photo credit: Penny Weiss Francs Côtes de Bordeaux Francs is a small appellation with approximately 435 hectares and some of the highest altitudes in Côtes de Bordeaux. The average estate has 10 hectares. Although red wines dominate, Francs also produces white and sweet wines from botrytized grapes. As with Castillion, Francs has a common bond with its neighbor, Saint-Émilion, as they share fossil-rich limestone-clay soil. It is a dry and harsh continental climate in winter and warm in summer, with vineyards to the east on high sunny hillsides, making it ideal for grape-growing.  Photo courtesy of Côtes de Bordeaux. Sainte-Foy Côtes de Bordeaux This is the smallest appellation, with approximately 350 hectares and about nine hectares per estate. This appellation, along with Francs, produces primarily red in addition to white and sweet wines. It is a diverse appellation with deep soil of mostly clay soil limestone, as well as river edge gravel. This appellation benefits from a fairly temperate climate with a continental trend.  Photo courtesy of Côtes de Bordeaux. To repeat, “the wines of Côtes de Bordeaux offer some of the best values for quality wine in Bordeaux.” The reds are fresh, fruit-forward, elegant, rich with juicy fruit, round, and structured. The whites tend to be dry, fruity, and lively, with hints of tropical notes while developing depth over time. And sweet wines are elegant, fresh, and perfectly balanced with acidity and richness. Many of these wines have good aging potential but are ready to drink now. They can be enjoyed as an aperitif or served with your favorite food. All of the wines that I tasted are very food-friendly! (slideshow photos credit: Penny Weiss) So, the next time you want to drink Bordeaux wine, think “right” and make Côtes de Bordeaux your go-to wine! Your palate and wallet will thank me!
I will explore a few Cotes de Bordeaux wineries 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 Join me on a road trip to visit four unique wineries along the southeastern stretch of Sicily. It is an expanse of land filled with beautiful landscapes, historic sites, ancient ruins, and distinctive terroir that lured these wineries here. And, of course, there is lots of wine and mouthwatering local cuisine to taste!  Planeta Buonivini Winery Photo credit: Penny Weiss My last article about Sicily covered Vittoria DOCG, the final stop on my southeastern wine tour. http://thewineknitter.com/the-journal/a-taste-of-vittoria Today, we will go back to the beginning of the tour with Catania as our starting point. The sea to the east and the mountains to the west were a constant companion as we traversed the terrain, making our way south.  On our way to Siracusa, we stopped for a seaside lunch at Stravento Ristorante Sul Mare in the hamlet of Brucoli in Augusta by the Ionian Sea.  View from the restaurant Photo credit: Penny Weiss Here is a sampling of the local cuisine we enjoyed. (All slideshow photo credits: Penny Weiss) Having sated our palates, we continued on our journey south to explore a few wineries. Peter Vinding-Diers Montecarubbo Winery Montecarrubo is a small 5-hectare estate situated on the remains of an inactive volcano that exploded approximately two million years ago. It is near the town of Melilli, with breathtaking views overlooking the Ionian Sea and the bay of Augusta, between Catania and Siracusa.  Montecarrubo Winery Peter and Susie Vinding-Diers came to Sicily seeking unusual and serious terroir to plant vineyards. Peter’s extensive experience as a winemaker has taken him to places such as South Africa, Bordeaux, Brazil, Spain, Chile, and Hungry, always leaving his mark as a talented winemaker and innovator. And now, he and his wife are in Sicily making Syrah! Yes, I said Syrah. Peter said, “I tried making Nero d’Avola, but it doesn’t interest me. I’m here to make Syrah. The mutations of Syrah here are endless, and I wanted something more precise.” After finding the perfect setting, the winery was established in 2005. At the time of purchase, the land was just grass, stone, and old lava pieces. Once Peter began bulldozing the land, he discovered a “beautiful profile of perfect soils with different layers and a top layer of coral reef.” He described it as light sand with fragments of coral reef to the west with deep loamy granulated black subsoil full of oxygen. And to the east, facing the Ionian Sea, it is a former seabed with fossilized sand. “You could call this a paleolithic vineyard.”  Peter Vinding-Diers Photo credit: Penny Weiss  Susie Vinding-Diers Photo credit: Penny Weiss They planted two vineyards of Syrah in 2010. His wines from these vineyards have been rated among the best examples of Syrah in Italy. Montecarrubo is certified organic. Fermentations are spontaneous with natural yeasts, and the wine is aged in tonneaux with no filtrations. In addition to grape vines, Montecarrubo is also home to 1,300 mature Nocellara Etnea and Nocellara del Belice olive trees. These indigenous varieties, farmed organically, produce excellent organic extra virgin olive oil each autumn.  The olive trees are beyond the vineyard. Photo credit: Penny Weiss Our visit included a vertical tasting of Vignolo IGT Terre Siciliane 100% Syrah from 2012 through 2021, showing its ability to display fruitiness, depth, and elegance through all the vintages. Dark berries, minerality, soft tannins, and spice were ever present, with the 2017 vintage beginning to show more tertiary flavors. The wines are made in limited quantities and are available in several markets worldwide. So if you can find a bottle, you are in for a treat!  Photo credit: Penny Weiss  Photo credit: Penny Weiss Planeta “Buonivini” Winery Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations. As seen on the map below, Planeta has six wine estates in five regions spread east to west in Sicily. The first vines were planted at Ulmo in 1985, and by 2015 they established their 6th winery, La Baronia at Capo Milazzo.  Today my focus is on their Buonivini Winery in Noto.  Photo credit: Penny Weiss Planeta founded this estate in 1998. Patricia Toth, responsible for production and enologist at the Etna estate, said, “We moved to Buonivini to make what is the most elegant expression for us of Nero d’Avola and Moscato.”  Patricia Toth Photo credit: Penny Weiss Buonivini has 45 hectares and three vineyards that produce DOC Santa Cecilia (100% Nero d’Avola), Controdanza, DOC (Nero d’Avola and Merlot blend), Allemanda Sicilia Noto DOC (100% Moscato Bianco, Moscato di Noto and Passsito di Noto that is made in a sweet and dry version. They also have a small area for Merlot and maintain four varieties of almond trees on seven hectares. The winery is “invisible” and underground. As Calogero Riportella, the estate’s enologist and agronomist said, “The cellar, which was built underground in 2003, preserves the landscape. The cellar also keeps the wines naturally cooler. He added, “We practice biodiversity and sustainability.”  Calogero Riportella Photo credit: Penny Weiss Calogero explained that this is the driest and hottest part of Sicily. The Mediterranean and Ionian sea come together and create a light breeze, which is very important for the vineyards. In addition, the soil has a great capacity for water retention, which is essential due to minimal rainfall of two to three times a year. With very white limey soils, it is the ideal terroir for Nero d’Avola and Moscato Bianco. Patricia said, “This is one of the most exciting areas for me, for the soil is comparable to Champagne.” All slideshow photo credits, Penny Weiss, except where noted. Patricia led us through a wine tasting of Buonivini wines, including wines from their other estates, accompanied by a delicious dinner. Santa Cecilia Noto, DOC is their top-of-the-line wine featuring 100% Nero d’Avola. Beautiful and complex. Floral notes with dark juicy fruit, spice, balsamic, and nice acidity. Controdanza Noto DOC is 85% Nero d’Avola and 15% Merlot grown in white soils. Dark berries, earthy, baking spice, cherry, and vibrant acidity. Allemanda Sicilia Noto DOC is 100% Moscato Bianco. It is a dry, crisp, and deliciously aromatic wine with jasmine, citrus, and notes of minerality and the sea. Passito di Noto Sicilia Noto DOC is 100% Moscato Bianco. An explosion of flavor with this “antique” wine. Floral, citrus fruit, apricot, honey, dried fruit, and tropical notes all come together in this complex and elegant wine. All slideshow photo credits Penny Weiss Planeta wines can be found in the USA and abroad. Feudo Maccari Antonio Moretti Cuseri, owner of Tenuta Sette Ponti in Tuscany, visited the Val di Noto in the late 1990s and fell in love with the area. He was smitten by Sicily’s famous Baroque style and the sea’s warm waters. He was so taken that he began a new project and created one of the most exciting viticulture businesses in the area. He has put together 250 hectares of property along the cliffs and beaches of this southernmost area of land in Noto, purchasing pieces of land from various owners, little by little. Maccari is the center of it all; it is here that the vineyards overlook the natural oasis of Vendicari (a nature reserve.) Antonio Moretti Cuseri has focused on native grape varieties like Nero d’Avola, Grillo, and Moscato di Noto, as well as international grapes like Syrah and Cabernet Sauvignon, bringing a fruity elegance and rich minerality to each wine. The first bottle produced at the estate was a 2000 Nero d’Avola. The proximity to the sea and the limestone-rich soil make this area perfect for quality winemaking, giving the grapes unique characteristics. The vineyards overlook the Ionian Sea and the natural oasis of Vendìcari and benefit from constant ventilation, which keeps the grape bunches healthy, so they are never stressed from the excessive heat. Only organic farming is practiced; they head-train all their vines to protect the grapes from the hot sun. The wood for aging is eclectic. Barriques are from France, and tonne and chestnut barrels are from Tuscany. The only white grape they work with is Grillo, and there are several interesting interpretations, such as Volé Mosso Bianco, fermented in small stainless steel vats that are temperature controlled and then left to slowly re-ferment at low temperatures. It is bottled with a slight residue of natural carbon dioxide and aged in bottle for three months. Family And Friends Grillo goes through temperature-controlled fermentation and maceration, partly in egg-shaped concrete tanks and partly in small oak barrels for about 20 days and then aged partly in egg-shaped concrete tanks and partly in small oak barrels for at least six months and another in bottle for six months. They are exciting wines to drink! As you can see from the photos below, we tasted a lot of wine. Feudo Maccari’s red wines are impressive, from Neré, a light and fresh Nero d’Avola aged in stainless steel to, Saia, a Nero d’Avola aged in small oak barrels for 12-14 months that is round and elegant. In addition, they produce noteworthy Syrahs such as Mahâris with rich fruit and minerality. After the tasting, my palate was singing! Slideshow photos credit: Penny Weiss Tenute Zisola The Mazzei family is no stranger to fine winemaking; their wine history dates back to the 11th century. For the past 24 generations, the Mazzei family has been producing wines at Castello di Fonterutoli in the heart of the Chianti Classico zone. I had the pleasure of tasting these wines last year with Giovanni Mazzei, who represents the 25th generation.  Tenute Zisola Photo courtesy of Zisola. The Mazzei family made their debut in Sicily in 2003 when they established Tenute Zisola. It is a “stone’s throw” from Noto, where they own 52 hectares of land that surrounds three traditional farmhouses called bagli. Slideshow photo credits: Penny Weiss In addition to 22 hectares of grape vines, they cultivate olives, citrus fruits, and almonds. They are in the process of converting to organic production, which should be completed and certified by 2023. Dario Pennino, the export manager, said, “We specialize in viticulture. When the grape harvest is done, we tend to the orchards. What is important is the connection with terroir.” Nero d’Avola is the principal grape grown here, but they also produce small quantities of Syrah, Petit Verdot, Grillo, and Catarratto. Like many other wineries in the southeast, the sea breezes from the nearby coast keep the vineyards cool from severe heat. The soils are calcareous, medium textured, and rich in gravel which contribute to minerality, freshness, and elegance in the wines. They have a small but efficient winery with vinification in temperature-controlled stainless steel vats and approximately 350 oak barrels in which the wines are aged. We sampled wine while gazing out over a stunning vista. It was a small hike to get there, but well worth it. Francesco Loi, a 24-year-old enologist who guided us through the tasting, told me he began making wine at 14. The 2021 harvest is his first one with Zisola. Slideshow photo credits: Penny Weiss Zisola produces five wines, four reds, and one white. Their objective in making wine is to “approach it with sensitivity and respect.” One of our hosts said, “It takes time to make good wine. We don’t make coca cola.” Azisa Sicillia DOC 2021 is 100% Grillo. It is aromatic, dry, and fresh, with floral, citrus, white stone fruit, and pleasant minerality. Doppiozeta Noto Rosso DOC 2017 This is Zisola’s hallmark wine made with 100% Nero d’Avola from three unique plots. It was aged in new/used tonne for 16 months. Lush red fruit, cherry, spice, and a hint of mint with nice length with a 20+ year aging potential Zisola Sicilia Noto Rosso DOC 2019 100% Nero d’Avola aged in barrels for ten months. Cherry, red berries, herbal notes with acidity coming through. It is light and fresh. Achilles Syrah Sicilia DOC 2017 This 100% Syrah is aged 15 to 16 months in small French oak barrels. Dark cherry, earthy, smokey notes, and a nice balance of acidity and tannins. Effe Emme Tere Siciliane IGT 2016 is 100% Petit Verdot and is aged for 16 months in small french oak barrels. An intense wine that is very earthy with dark fruit, cherry, blackberry, spice, and a hint of dark chocolate. We continued to taste wine while enjoying a delicious lunch that Zisola prepared. Slideshow photo credits: Penny Weiss The wines I tasted on my tour of the southeast paired beautifully with all the local cuisine and specialty dishes. These versatile and expressive wines reflect the terroir, dedication, and love of this unique area of Sicily. They are a treat for the palate and soul. And I understand now the lure that beckons wine producers to come here.
I always say, “There is nothing better than pouring a part of Sicily into a wine glass.” Of course, I highly recommend taking a first-hand tour of this magical island! Until next time, Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Summer has ended, but autumn brings its magic with mother nature’s dramatic foliage display, crisp “sweater” weather, and a season filled with apple picking, pumpkin carving, and grape harvests!  Photo credit: Stephan-H With temperatures beginning to drop, I’m focusing on red wines a bit more. Of course, I’ll be drinking white and rosé wines all year long, but with cooler weather in the forecast, I predict red wines paired with stews and hearty soups will start to replace lighter fare. And who can resist sipping a lovely Pinot Noir, Tempranillo, Cabernet Sauvignon, Cabernet Franc, Carménère, or a Sangiovese from Chianti Classico? It’s a perfect way to welcome autumn. Here are seven palate-pleasing wines from Spain, California, Chile, Italy, and Oregon to pair with fall cuisine.  Photo credit: Penny Weiss Bodegas Montecillo Reserva Rioja 2013 Bodegas Montecillo is Rioja Spain’s third-oldest winery and the second oldest in Rioja Alta, dating back over 150 years. This wine is a blend of 90% Tempranillo, 8% Garnacha, and 2% Mazuelo. It was aged for two years in handcrafted oak barrels followed by 18 months in bottle.  Photo credit: Penny Weiss Nose: Juicy, red fruit, clove, herbs, and floral hints. Palate: Plum, cherry, baking spice, silky tannins, hints of cedar, and a touch of fennel on the finish. A fantastic wine for the price! Alcohol: 13.5% SRP: $15 Pairing suggestions: Charcuterie, stews, hearty soups, grilled or braised meats and game, or seared tuna. Cune Organic Rioja 2020 CVNE (pronounced coo-nay) is an acronym for Compania Vinicola del Norte des Espana, and it is one of Rioja’s most iconic and historic wine producers. Two brothers founded the winery in 1879, and within six years, they began receiving international awards for their wines. The current owners are direct descendants and represent the fifth generation. This wine is a blend of 60% Garnacha, 30% Tempranillo, and 10% Graciano. It is aged for six months in oak barrels.  Photo credit: Penny Weiss Nose: Floral, wild berries, herbs, and spice Palate: Juicy and fresh with aromas carrying through to the palate with cherry, anise, and spice notes. Delicious! Alcohol: 13.5% SRP: $17 Pairing suggestions: Cheese platter, meats, pasta, risotto, or stews. Josh Cellars Lodi Reserve Cabernet Sauvignon 2020 Joseph Carr formed his own wine company in Napa Valley after spending a decade as a world-class sommelier and another decade as a wine industry executive. His dream was to have a family-owned winery, so in 2005 he began making wines under the label ‘Joseph Carr.” In 2007 Carr launched Josh Cellars as a tribute to his dad, Josh, who inspired and influenced the man Carr is today. “Every bottle of Josh Cellars wine produced honors and acknowledges his father.” In honor of his father, a volunteer firefighter in upstate NY, Carr created the “Lodi Cabernet Sauvignon” as a tribute. The winery donates $1 for every bottle of the Lodi Cab sold to either the National Volunteer Firefighter Council or local firefighter charities nationwide.  Photo credit: Penny Weiss Nose: Dark cherry, berries, spice, and chocolate Palate: Dark berries mingle with cherry, plum, espresso, and baking spice- firm tannins and beautifully structured with a long finish. Alcohol: 14% SRP: $21.99 Pairing suggestions: Grilled meat, game, mushroom risotto, hearty soups, stews, or pumpkin chili. Viña Maquis Gran Reserva Cabernet Franc 2018 The Hurtado family, owns the Maquis estate, now in its fourth generation. Practicing sustainability, the grapes for this wine are sourced from vineyards in Colchagua Valley, Chile, where the winery is located. The blend for this wine is 90% Cabernet Franc, 7% Carménère, and 3% Petit Verdot. It is aged for 12 months in French oak barrels.  Photo credit: Penny Weiss Nose: Red berries, floral notes, baking spice, and a bit earthy. Palate: Lush fruit with strawberry plum, cherry, herbs, and spice. Complex and rich, but not overpowering. Alcohol: 14% SRP: $24 Pairing suggestions: Barbecued ribs, seared tuna, spicy Asian cuisine, grilled or braised meat, stew., or glazed breast of duck. TerraNoble CA1 Andes 2018 TerraNoble, founded in 1993, is located in the Maule Valley of Chile. TerraNoble initially presented itself as a boutique winery specializing in Merlot. However, in 1994 Chilean Merlot was identified as Carménère, So, TerraNoble committed to this rediscovered variety. And since then, they have extended viticultural experimentation and innovative winemaking practices to the Colchagua and Casablanca valleys. The grapes for this 100% Carménère are handpicked from their best vineyard plots in the Colchagua Valley at the foot of the Andes. 70% of the wine was aged in new and previously used 300-L French oak barrels, and 30% in untoasted foudre for 12 months. It was then further aged for six months in bottle.  Photo credit: Penny Weiss Nose: Lush dark fruit, spice, earth, dark coffee beans, and herbs. Palate: Dark berries, herbs, and spice blend with silky tannins that are nicely balanced with acidity. The finish is long, with dark chocolate, espresso, and a hint of herbs lingering. Alcohol: 14.5% SRP: $24.99 Pairing suggestions: TerraNoble suggests thick ribs, oven-roasted beef brisket, risotto, or seasoned foods. Querciabella Chianti Classico DOCG 2018 Querciabella was founded in 1974 with a commitment to quality, sustainability, and authenticity. Querciabella has continually sharpened its approach to biodynamic viticulture for over a decade. With vineyards throughout Tuscany’s Chianti Classico and Maremma areas, Querciabella exemplifies the respectful preservation of tradition through forward-thinking, albeit completely natural winemaking. This 100% Sangiovese wine is vegan. No animal products or byproducts are used in the production of this wine. It is aged for 12 months in fine to extra fine-grained oak barriques (225L) and tonneaux (500L) which 10% is new.  Photo credit: Penny Weiss Nose: Floral, red cherry, red berries, baking spice, and a slight hint of licorice. Palate: This is a fine and silky wine that is fresh, juicy, vibrant, and elegant. Aromas segue onto the palate with hints of chocolate, plum, and sour cherry on the finish. Alcohol: 14.5% SRP: $33 Pairing suggestions: Classic Tuscan dishes, seared tuna, mushroom risotto, salmon burgers, or Asian cuisine. J. Christopher Volcanique Pinot Noir 2018 J. Christopher Winery is a small winery in northern Willamette Valley, Oregon, owned by well-known winemaker Erni Loosen, creator and owner of Germany’s Dr. Loosen and Villa Wolf estates. Following his passion for Pinot Noir, Erni set his sites on J. Christopher, eventually purchasing 40 acres and planting the Appassionata Vineyard. Ernie and his team are proactive when it comes to sustainability. Maintaining healthy soil and vines is a priority. The grapes for this 100% Pinot Noir cuvée are sourced from vineyards in Dundee Hills with volcanic soil. The wine is aged 18 months in barriques (25% new), with no fining or filtration.  Photo credit: Penny Weiss Nose: Floral, cherry, red berries, cranberry, baking spice, and minerality.
Palate: Fresh, juicy, and elegant, with aromas spilling onto the palate along with notes of raspberry, pomegranate, and hints of oak and spice. Fine tannins and a silky mouthfeel add to this dry and savory wine. Alcohol: 13.5% SRP: $40 Pairing suggestions: Grilled meat, barbecued chicken, veal marsala, casseroles, stews, or pizza. Enjoy and happy autumn! 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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