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When I think of calendar events in February, Ground Hog’s Day and Valentines’s Day are at the top of my list. Unfortunately, Punxsutawney Phil, the famous groundhog, made his prediction this year with six more weeks of winter to contend with. So, with that in mind, let’s move on to Valentine’s Day and comfort our hearts and souls with wine, a cocktail, and tea that are sure to please the palate and chase away the winter blues. Loveblock Wines Pinot Noir 2020 The founders of Loveblock Wines are veteran winemaker Kim Crawford and his wife Erica, who have been working in wine most of their lives. The grapes for this lovely 100% Pinot Noir are sourced from New Zealand’s Central Otago region on a 20-acre vineyard affectionately named “Someone’s Darling.” Erica said, “Loveblock is a true love story. It is one of depth and dedication.”  Photo credit: Penny Weiss Nose: Red fruit, cherry, earth, and spice. Palate: Juicy, rich fruit, cherry, dark plum, red berry notes, with a dash of herbs and spice. Beautifully balanced and smooth with bright acidity. Alcohol: 13.5% SRP: $37 Pairings: Cheese, white meat, lamb, risotto, or salmon. Gorghi Tondi Dumè Frappato Sicillia DOC 2020 Tenuta Gorghi Tondi is located in south-western Sicily, surrounded by vineyards and the sea. Sisters Annamaria and Clara Sala continue the 100-year-old family tradition of making wine here that their great grandmother Dora started with her captivation of the land, sun, and light. The grapes for this 100% Frappato are sourced from one of the estate’s youngest (6 years old) vineyards. The wine is aged in stainless tanks, on the lees for five months and two more months in the bottle.  Photo credit: Penny Weiss Nose: Lively red fruit aromas with berries, herbs, a floral touch, and a hint of the sea. Palate: Engaging flavors of fresh red fruit, strawberry, pomegranate, rosemary, with a dab of orange peel and spice lingering on the finish. It may be served slightly chilled. Alcohol: 12.5% SRP: $19 Pairings: Serve with pasta dishes, fish, white meat, hamburgers, or pizza. Bubbles!  Photo credit: Penny Weiss Valdo Marca Oro Prosecco DOC Rosé Brut 2020 Valdo was founded in 1926 and has been owned by the Balla Family since 1938. The grapes for this sparkling wine are sourced from the Prosecco DOC appellation in Veneto, Italy. It is 90% Glera and 10% Pinot Noir and produced using the Charmat Method. Nose: Lovely floral notes with pear, apple, and red berries. Palate: Persistent bubbles with aromas that segue onto the palate. Bright acidity and a creamy mouthfeel add to a long and refreshing finish. Alcohol: 11% SRP: $14.99 Pairings: Enjoy as an aperitif, or serve with fish, pasta, salads, grilled chicken, or dessert. Bottega Liquid Metals Rosé Gold NV This sparkling wine is produced by Bottega SpA, headquartered in Castello Roganzuolo, about 30 miles from Venice, Italy. It is 100% Pinot Noir grapes hand-harvested from vineyards in the Lombardy region. It is produced using the Martinotti (Charmat, tank) method. Sandro Bottega, third-generation winemaker and co-owner, said, “Bottega’s motto is “Fatto A Mano,” which means ‘handmade.” Its mission is to work and achieve the highest levels of quality, design, and sustainability.” The gilded bottle protects the wine from light, preserving the wine's clean and refreshing aromas. Nose: Juicy peach, mixed red berries, and floral notes. Palate: Fresh and lively with an accent on raspberry, strawberry, and peach. Dry with a fine perlage. Alcohol: 11.5% SRP: $32.99 Pairings: Enjoy as an aperitif or with light fare. Champagne Boizel Rosé NV This Champagne is produced by the Boizel House, established in 1834 and located in Épernay, in the heart of Champagne. The grapes for this rosé is a blend of 50% Pinot Noir, 20% Chardonnay and 30% Pinot Meunier sourced from Grands and Premiers Cru vineyards “The still wines (vins clairs) from the year are blended with 20% of reserve wines kept from the previous two harvests, ensuring consistency. By using reserve wines within two vintages only, Boizel is able to preserve freshness in their wines, a signature trait of their winemaking style.” The wine is aged for three years on its lees, in the bottle. Nose: Delicate notes of cherry and strawberry. Palate: Creamy mouthfeel, persistent and fine bubbles with an accent on raspberry, citrus, and subtle notes of spice and minerality on a long finish. Alcohol: 12% SRP: $61.99 Pairings: Enjoy as an aperitif or serve with just about anything, including dessert! Champagne Vollereaux Rosé de Saignée Brut NV Champagne Vollereaux produces this 100% Pinot Noir rosé. They are a sixth-generation family winery located in Pierry, France. “Vollereaux is one of the very few champagne wineries to use the traditional saigne method of maceration for its Rosé Champagne, which involves bleeding off a portion of pink juice during red wine production (as opposed to blending red and white wine together). This process occurs after a short contact with the grape skins and seeds.” The juice spends three years on lees, more than twice the time required by appellation rules. Nose: Strawberry and juicy red berries, vanilla, and bread dough. Palate: Strawberry, kirsch, and citrus mingle with berries and cream. It is dry with fine bubbles, has vibrant acidity and a hint of brioche and minerality that linger on a long finish. Alcohol: 12% SRP: $54.99 Pairings: Delicious as an aperitif, or with light fare and dessert. Cocktail Time! Wild Hibiscus Daiquiri This cocktail is a delicious sweet and sour blend made with Australian wild hibiscus flowers in syrup. The 250g jar includes 11 edible flower buds. There are many recipes available online, or create your own! SRP: $13 (available on Amazon)  Photo credit: Penny Weiss Wild Hibiscus Daiquiri Recipe: 3 oz. white rum 1 oz. fresh lime juice 1 oz. wild hibiscus syrup Wild Hibiscus Flower garnish Pour ingredients (minus flower) into a cocktail shaker with ice. Shake vigorously for 10 seconds. Strain into glass and garnish with flower. Tea Time! And lastly, for those who enjoy tea, this is not to be missed.  Photo credit: Penny Weiss Adagio Teas ‘Cupid’s Cup Tea’
This delicious tea is a love potion that is tangy, sweet, and creamy. The ingredients are rose hips, hibiscus, apple, sprinkles, rose petals, strawberry, and natural flavor. Caffeine-free. This is a loose leaf tea that takes five to seven minutes to brew. SRP: $15 So, whether you are celebrating with someone or want to have a “just because” moment, the above potations will brighten your spirits and warm your heart. Although they will chase away the February blues, they are meant to be enjoyed all year long! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It was a Sauvignon Blanc kind of weekend. The weather was warm, company was on hand and I had a few bottles of wine chilling from different parts of the world.  Having tasted and enjoyed Casillero del Diablo Reserva Sauvignon Blanc 2016 over a year ago, I was looking forward to opening the 2017 vintage. I am a big fan of Chilean wines as you may have guessed by now. And, the brands of Concha y Toro keep producing very drinkable wines. Since I have told the story many times of Don Melchor de Concha y Toro and the mysterious Devil’s Cellar, I will skip the tale this time. If curious, select Casillero del Diablo on the menu at right and read the story!  Casillero del Diablo Reserva 2017 Sauvignon Blanc grapes are grown in the Casablanca Valley region of Chile. The region experiences a cooler climate and a longer ripening period for the grapes. The vines grow in sandy clay soil.   The Casillero del Diablo Reserva is 100% Sauvignon Blanc. The color is pale straw with green hues. Aromas of floral, citrus and tropical fruit segue onto the palate along with pear and tart apples. This wine is refreshing and accompanied by lively acidity and a zesty finish. It drinks beautifully as an aperitif or served with seafood, salad and light pasta dishes. It’s a great wine to pack in a picnic basket! Alcohol: 13% SRP: $12 The other Sauvignon Blanc that we opened this weekend hails from New Zealand. Mount Riley winery is in Marlborough, an established winemaking region located at the northeastern tip of the South Island.  Mount Riley winery, established in 1992, is family owned with John Buchanan at the helm. His daughter Amy (general manager) and her husband Matt (chief winemaker) are the 6th generation of family in Marlborough.  John Buchanan and his daughter, Amy. Photo courtesy of Mount Riley winery. Marlborough is a dry and sunny region with cool temperatures and a long growing season. Mount Riley winery has seven vineyard sites throughout Marlborough with varying soils such as clay based, silt deposits, Rapaura, and loam. The region’s specialty is Sauvignon Blanc.  Photo courtesy of Mount Riley winery.  Mount Riley Sauvignon Blanc 2017 is 100% Sauvignon Blanc grapes that are a blend from multiple vineyard sites, including Awatere Valley and Wairau Valley. The color is pale straw and it is very aromatic with notes of tropical fruit, citrus, peach and floral. The palate offers white flowers, fresh stone fruit, lime and a dash of minerality. The finish is crisp and ends with lemon zest. This is another refreshing wine to drink as an aperitif but is also easy to pair with seafood, light pasta salads and cheese. Alcohol: 12.5% SRP: $12.95  With very hot weather predicted for the next few days, it’s important to stay hydrated with plenty of water…in between sipping your favorite wine!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com  It was a flurry of activity this past weekend, catching meals on the run and quick get-togethers with family and friends. However, I did manage to find a little time to taste a delicious 2014 Vidal Riesling from Marlborough, New Zealand. Although Riesling originated in Germany, the grape is grown worldwide and has become the fourth most popular white varietal planted in New Zealand. 85% of Riesling grown in New Zealand is in the South Island wine regions of Nelson, Marlborough, Waipara Valley and Central Otago. The grapes for the Vidal Riesling were sourced from the Awatere, central Wairau Valley and Wairau finger valley of Waihopai.   This 100% Riesling is dry with seductive aromas of tropical fruit, floral and apple. Juicy flavors of citrus, lime and floral continue onto the palate. This is a lively and crisp wine that is beautifully balanced. The food pairings are endless! Alcohol: 11.5% I don’t think that Vidal Riesling is available in the USA. My friend picked up a few bottles while in NZ. I will certainly give you an update if I do find it!
As I still have much to do before Monday, this is a short post today. Happy Sunday! Cheers! Penina  In my last post, I visited the Marlborough region of New Zealand. If you haven’t already read the post, please check it out for some background information about the terroir and wines. http://thewineknitter.com/1/post/2016/10/day-529.html Before I leave New Zealand for other parts of the world, there are two more wines that I’d like to share with you.  Crowded House is part of Catalina Sounds and is located in the Marlborough region. The name Crowded House is derived from “the crowded, yet unique Marlborough region and our mission to stand out from this crowded world of wine.” Peter Jackson is the wine maker for both labels.  The Crowded House Sauvignon blanc 2015 is a fresh and zesty wine. The color is pale straw with aromas of tropical fruit, pineapple, citrus and hints of floral. The palate offers concentrated flavors of tropical fruit, soft citrus, pear and lemon zest on a long finish. The wine is beautifully balanced and would pair well with most seafood, salads, and light pastas or as an aperitif. Alcohol: 13% SRP: $12.95 http://www.crowded-house.co.nz  Nanny Goat Vineyard is located in Central Otago which is the most southerly wine region in the world. The vineyard is named after the wild goats that roam the mountainous terrain of the Central Otago.  Alan Peters-Oswald Photo courtesy of Nanny Goat The extremely hot summers, very cold winters, rocky soils and poor fertility, make for challenging conditions in producing “world-class cool climate wines”. However, winemaker, Alan Peters-Oswald who grew up in rural Central Otago farming Angora goats, now produces premium Pinot Noir, Chardonnay and Syrah after getting his Diploma in Viticulture and Wine Production in Marlborough.  The Nanny Goat Vineyard Pinot Noir 2015 reflects the terrior and story of this vineyard. The color of the wine is dark cherry with berries, plum and spice on the nose. The palate is rich with layers of cherry, plum, blackberry, raspberry and violet. Soft tannins and a silky mouth-feel lead to a lengthy finish with hints of pepper and oak. This medium-bodied wine paired nicely with the Dijon crusted salmon and vegetable couscous. It would also complement stews, hearty soups and meat entrees. Alcohol: 14% SRP $23 http://nannygoatvineyard.co.nz  The wines are priced well and would be a nice addition the holiday table.
Have a great Thursday! Cheers! Penina Having recently received a delightful lineup of wines from New Zealand, I thought it would be fun to “fly” over there and check out the wine scene.   New Zealand is an island nation comprised of two islands (North and South) in the southwestern Pacific Ocean that extends 1000 miles with eleven wine regions ranging from sub-tropical Northland to the world’s most southerly grape growing region Central Otago. Vineyards profit from the maritime climate with long hours of sun and cool nights. In fact, no vineyard is further than 80 miles from the ocean. According to stats from WineInstitute.Org, for the year 2014, New Zealand produced about 1.13% of the world’s wine and ranked #15, with France, Italy and Spain leading the pack. Although New Zealand wine production might be low, an impressive collection of varieties and styles are making their presence known. New Zealand has been making wine since the 1800s, with the oldest existing vineyard being established in 1851 by French Roman Catholic missionaries at Mission Estate in Hawke’s Bay. There are many grape varieties found throughout the wine regions such as Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling, Gewurztraminer, Pinot Noir, Cabernet Sauvignon, Merlot and Syrah. Catalina Sounds is a small estate located in the Marlborough region, which is the largest wine region in the country. Marlborough region occupies the northeastern corner of the South Island. Eighty percent of New Zealand’s Sauvignon blanc is grown in Marlborough, followed closely by Pinot Noir and Chardonnay. Many critics believe that Marlborough produces some of the world’s best Sauvignon blanc.  Peter Jackson Photo courtesy of Catalina Sounds Peter Jackson is Catalina Sound’s wine maker and his philosophy is simple: “Source outstanding fruit from exceptional vineyard sites. I believe the most critical decision a winemaker makes is deciding when to pick. Once harvested, my role is to simply steer the fruit in the right direction in order to best express the vibrant fruit flavors that Marlborough is renowned for while respecting the subtle differences of each site”.  Catalina Sounds 2015 Sauvignon Blanc is primarily sourced from Catalina’s “Sound of White” vineyard situated in Waihopai Valley. This is a beautiful and very friendly wine! The color is pale straw with enticing aromas of tropical fruit, peach, citrus and herbs. The palate offers layers of stone fruit, citrus, apple and floral notes. Nicely balanced with “juicy” acidity, the finish is dry and long. This wine would pair well with a variety of appetizers, light fish, cheese & fruit or on it’s own! Alcohol: 13% SRP: $16  Catalina Sounds 2015 Pinot Noir is sourced from Sound of White vineyard in Waihopai Valley and the Clayridge vineyard in Omaka Valley. Dark ruby in color, delicious aromas of sweet and sour cherry, earth and spice greet the senses. The palate is a lovely blend of berries, cherry, plum, spice and hints of oak followed by a long finish of lingering herbs and spice. Medium-bodied with a silky mouth-feel and soft tannins, this is an ideal wine for meat, poultry and hearty stews. It completed the Pumpkin Red Lentil Chili I made the other evening. The wine soothed the fire on my palate while adding another great taste sensation! Alcohol: 13% SRP: $19  My next post will be about Crowded House and Nanny Goat Vineyards. See you in New Zealand again soon!
Cheers! Penina  Although it was a busy “work” weekend, I managed to take some time to catch up with old friends, enjoy a little swimming and dining as well. As is so often said, “it’s good to pause and take time to smell the roses” or in my case, the bouquet of wine! With the temperatures still hitting over the 90 degree mark, I opened my last bottle of 2014 Oyster Bay Sauvignon Blanc from Marlborough New Zealand that had been chilling in my refrigerator for most of the summer. I reviewed this wine about a year ago, but it is definitely worth mentioning again. The color was pale straw with citrus, tropical fruit, floral and herbs on the nose. The palate was layered with fruit, green apple, grapefruit and a flirtatious amount of lemon that tickled the mouth. This is a light and crisp wine with an edge of bitterness on the finish, but works. http://www.oysterbaywines.com Alcohol: 13% Price: $15.00  The wine complemented a light summer meal that I prepared for my guest. Poached salmon served over fresh romaine, farmer’s market beans and cherry tomatoes tossed with a light Caesar dressing. It was perfect in every way! As we dined, the sky lit up with an incredible lightning show and I was quite happy to be inside!  Have a peaceful Sunday!
Cheers! Penina  It was a fun filled weekend celebrating the 4th of July with friends. There were sunset parties, swimming, fireworks, great food and of course, wine! I brought a bottle of Château Gassier Ormilles Côtes de Provence Rosé 2015 to start off the evening at one of the dinner parties this past weekend. I reviewed this rosé a few days ago. http://thewineknitter.com/1/post/2016/07/day-484.html As dinner drew near, my hostess opened a bottle of MOMO Pinot Noir 2011. Momo is a line of wines produced by Seresin Estate in Marlborough, New Zealand. Momo means “offspring” in Maori. This wine is a certified organic wine, made with sustainably grown grapes that are hand picked and hand sorted from Seresin’s three biodynamic vineyards. After natural fermentation, the wine is matured for ten months in French oak. The color was garnet with cherry, strawberry, earth and a touch of herbs on the nose. The wine was medium-bodied, offering dark fruit, oak, spice and a hint of herbs on the palate. It paired well with the grilled lamb chops, beans and squash. http://seresin.co.nz  It’s a short week and so much to do!
Have a great Tuesday! Cheers! Penina  It has been a beautiful weekend filled with blue skies and warm temps. And, it was the perfect setting for alfresco dining.  A few friends and I kicked off the weekend with a lovely lunch while sitting on the porch of Purdy’s Farmer & The Fish. The restaurant is located in North Salem, NY in a quaint 18th century house that dates back to 1775. Most of the herbs and vegetables used in the kitchen are grown on their five-acre farm right behind the restaurant. Farmer & The Fish has been a popular casual “hangout” spot since it first opened in 2012. It was nice to connect with everyone the other day and I’m looking forward to seeing more of the crowd throughout this summer.  I ordered one of my favorite dishes, the Seared Scallop Salad. It is made with fingerling potatoes, sunny side up egg, crispy bacon and lemon aioli. The scallops were done to perfection and although I opted out of the bacon, I enjoyed every bite! Unfortunately, the photo is not the best due to the sun hitting the table and casting shadows everywhere.  The alfresco dining continued throughout the weekend. Saturday evening I grilled vegetables and tossed it all with pasta. We enjoyed a bottle of chilled 2014 Oyster Bay Sauvignon Blanc from Marlborough, New Zealand. I reviewed this vintage in July 2015. You can read it at: http://thewineknitter.com/1/post/2015/07/day-309.html. The wine was just as good last evening. http://www.oysterbaywines.com  I’m off to embrace this beautiful day!
Happy Sunday! Cheers! Penina  The last few days have been quite busy which didn’t allow me time to sit and write. Winter Storm Jonas brought us more snow than anticipated, throwing my schedule off slightly. The Super Bowl teams were determined this past Sunday and I have two party invites so far for Super Bowl Sunday. What are your plans?  Last evening I got together with a few friends for a casual dinner. We dined on roasted halibut and salad. It was simple, but delicious. The pour was a 2011 Nobilo Icon Sauvignon Blanc from Marlborough, New Zealand. I found this to be a crisp, full-bodied wine. The color was pale yellow with tropical and citrus aromas. The palate was a menagerie of peach, honeysuckle, melon and tart apples. It was very refreshing with a surprisingly long finish. It was a perfect match for the halibut. http://www.nobilowines.com I have several wine events coming up in the next few weeks, barring any unforeseen snow storms! Stay warm!
Happy Tuesday! Cheers! Penina  The skies have finally opened up and rain is pouring down onto the parched earth. The trees and plants are smiling with relief! And I am happy that my rain dance worked!  For the last few days, my time has been divided between appointments and socializing sweet Mabel, the little puppy from Puppies Behind Bars program. www.puppiesbehindbars.com. As busy as my schedule has been, I did manage to take a little “me” time to taste a lovely wine with a friend the other evening. It was an extremely hot and humid night, so we were both craving a cold and crisp wine.  We chose 2014 Cloudy Bay Sauvignon Blanc from Marlborough, New Zealand. It was light and crisp, but impressive. It had intense aromas of grapefruit, lemon, tropical fruit and fennel. The palate offered ripe citrus, herbs, stone fruit and a wonderful chalky minerality. It was a very refreshing wine with a long finish. http://www.cloudybay.co.nz Much to do before the day ends.
Have a great Thursday! Cheers! Penina |
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