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Over the last few years, I have compiled an extensive list of dessert wines, after dinner sips and “cozy up to the fire” drinks.  With 2020 taking its final bow, I thought it might be fun to recap a few pours I’ve reviewed in addition to introducing the latest entry on my list, Boulard Calvados VSOP.  Photo credit: Penny Weiss Simply put, Calvados is a brandy made from distilled fermented apple (or sometimes pear) cider. It is then aged in oak casks for a determined period. Production methods vary and strict rules may apply depending on the appellation and classification. Calvados is exclusively made in Normandy, France where some of Europe’s best apple and pear orchards abound. There are three main production zones, each with its own unique characteristics: Calvados Domfrontais, Calvados and Calvados Pays d’Auge.  Pierre-August Boulard founded Maison Boulard in the late1820s and it is still owned by a fifth-generation descendant, Vincent Boulard. They have 150 acres of orchards and 35,000 apple trees in the Pays d’Auge, which is designated as the source for the finest apples in Normandy. Over 120 apple varieties from the 800 varieties grown in the Boulard orchards are selected for the production of Calvados Boulard. AOC Calvados Pays d’Auge maintains the highest quality source for fruit and production methods. Double-distillation is allowed in each region, but only Pays d’Auge is required to double-distill in a Charentais pot still (constructed from copper), the same type of still used for Cognac. Cider must be fermented a minimum of six weeks, and once distilled, aged a minimum of two years in oak casks. Boulard Calvados Pays d’Auge VSOP The cider for Boulard Calvados is double distilled in copper pot stills and then aged in seasoned oak casks for at least four years. Their VSOP is the culmination of blending different Calvados Pays d’Auge from four to ten years old. Once blended, this VSOP stays in casks for enough time to obtain a characteristic smoothness.  Photo credit: Penny Weiss The color is golden amber with heady aromas of tart apples, vanilla, spiced oak and slight astringency. Notes of cider, baked apples, vanilla, a touch of baking spice, nuts, and a hint of ginger lingers on the finish. This brandy is smooth and has a rich quality to it. Drink neat, over ice, or mix in a cocktail. Alcohol: 40%, 80 proof SRP: 200ml $14.99/750ml $45.99 Capezzana Vin Santo Riserva DOC 2011  Photo credit: Penny Weiss This is a blend of 90% Trebbiano and 10% San Colombano. The grapes are dried through natural methods on cane matting from harvest through to the following February and then vinified in traditional small chestnut, maple and cherry casks. The wine is aged for five years and in bottle for a minimum of 3 months. Heady aromas of perfume, almonds and candied fruit spill onto the palate with added notes of fig, spice and orange zest. This is a sweet and decadent wine that pairs well with desserts and aged cheeses. Alcohol: 14.5% SRP: $55 Donnafugata Ben Ryé 2015 Passito de Pantelleria DOC  Photo credit: Penny Weiss This is a naturally sweet wine made with 100% Zibibbo grapes sourced from vineyards on Pantelleria Island off the coast of Sicily. The color is intense amber with seductive aromas of apricots, figs, raisins, floral and honey. All the aromas segue onto the palate offering a beautifully balanced wine with mineral notes and a hint of herbs. The combination of gentle sweetness and savory is perfection! This wine drinks beautifully as an aperitif or pair with cheese and dessert! Alcohol: 14.5% SRP: $40 for a 375ml bottle Camus Borderies X0  Photo credit: Penny Weiss This is a single-estate Extra Old Cognac, aged in oak a minimum of 6.5 years. It is handcrafted from grape to bottle and produced in limited quantities. The grapes are harvested from the most prized vines in the Domaines Camus estate. This Cognac was first introduced in 2000. It is intensely aromatic with notes of violets, sherry and almonds that segue onto the palate. Hints of caramel, dried fruit and vanilla linger on the finish. The XO is rich, silky and truly decadent! When paired with dark chocolate, it is a sexy dance in the mouth! Cellar Master: Patrick Léger Alcohol: 40% SRP: $170 González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés  Photo credit: Penny Weiss 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 is a rich wine that oozes raisins, nuts and fig. 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. 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 long finish is accompanied by a hint of nuts. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly! Alcohol: 15% SRP: $25 Warre’s Otima 10  Photo credit: Penny Weiss This is a ten-year-old tawny Port. It is a blend of traditional Portuguese grape varieties from the Douro Valley. The wine is matured for ten years in seasoned oak casks. It is between a ruby and amber color with delicate aromas of caramel, dried fruit and wood. The palate offers a nice balance of fruit and almonds with toffee, honey, toast and spice notes. This Port is smooth, beautifully balanced and full-bodied. Alcohol: 20% SRP: $26 Bottega SpA Gianduia Chocolate Cream Liqueur  Photo credit: Penny Weiss Gianduia chocolate was created in Piedmont, Italy, in 1806 and is noted for its unique bouquet of cocoa and nuts. This liqueur is made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste. Delicious aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur that is best served cold. Drink it neat or poured over ice. It is also divine served over ice cream, with fruit, in a cocktail, or in your coffee. Alcohol: 17% SRP: $24.99 Disaronno Velvet Cream Liqueur  Photo credit: Penny Weiss Disaronno is a liqueur made in Italy. It has a very distinct aroma and delicious flavors of almonds called Armelline (the seeds of apricot stone), sweet fruit, Madagascar vanilla and pure caramelized sugar. Disaronno Velvet has all the familiar flavors of the classic version, but it is also creamy and smooth with a touch of chocolate and vanilla.
Alcohol: 17% SRP: $29.99 One doesn’t need a holiday or special occasion to enjoy these delicious treats, nor does one have to wait to share them. With countless people “sheltering in place” again, alone time seems to be a given for many. So, indulge in a glass of Chateau D’Yquem (my all-time favorite) or a snifter of brandy. Add a touch of sweetness to the end of your day or in-between! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com The spring weather has once again turned cold and rainy, with a few tumultuous thunderstorms and tornados thrown in for good measure.  So, the other evening after uprighting deck furniture and an overturned grill in the pouring rain, it seemed like a good time to open a bottle of Warre’s Otima 10, an aged 10-year-old tawny port that I received as a gift a few months ago.  Warre’s is considered to be the oldest British Firm in Portugal to ship Port. Warre’s roots go back to 1670 when two Englishmen opened offices in northern Portugal as a general trading company that exported wines, olive oil and fruit. The company was known then as Burgoyne & Jackson. Through the years new partners were added, marriages formed and the business name changed several times. In 1729 William Warre became a partner and the name of the company changed to “Mssrs Clark, Thornton & Warre”. Warre was born in India in 1706 and was the first Warre to arrive in Portugal. His parents and grandparents were longtime established members of the East India Company. Warre went on to create a family Port dynasty and by the end of the 18th century, Warre & Sons had become one of the leading companies to export Port. He was also the first British National to buy land in Vila Nova da Gaia. Warre’s fifth child, James Warre was a highly regarded figure in the Port trade for more than 50 years.  The Symington family, which has an illustrious ancestry in the Port trade extending over a period of 350 years and 13 generations, now owns Warre’s. Andrew Symington was born in Scotland and came to Oporto in 1882. He worked with the Warre family and eventually became a partner of Warre & Co. in 1905. By 1908, Symington became the sole owner of the company. The present generation of Symingtons are owners and managers of Warre’s and other family Port companies. They own 26 quintas (vineyards) in the Alto Douro, 2,461 hectares of land. In addition to Warre’s, these estates are the foundation for the different wines of Graham’s, Cockburn’s, Dow’s, Quinta do Vesúvio and the Symington family’s Douro DOC wines.  Warre’s Otima 10 is a ten-year-old tawny Port. The grapes are a blend of traditional Portuguese varieties from the Douro Valley. The wine is matured for ten years in seasoned oak casks. The color is between ruby and amber with delicate aromas of caramel, dried fruit and wood. The palate offers a nice balance of fruit and almonds with toffee, honey, toast and spice notes. This Port is smooth, beautifully balanced and full-bodied. It was the perfect “calm” after the storm.
Alcohol: 20% SRP: $26 Memorial Day weekend is coming up fast. I’m already chilling rosés, sparkling wines and a few other treats to kick off what I hope to be the start of a fantastic summer! What will you be pouring in your glass? Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com  Portugal is located in the Southwest corner of Europe in the Iberian Peninsula. It is the westernmost country of Europe and surrounded by Spain to the North and East and the Atlantic Ocean to the South and West. What makes Portugal so unusual with regards to wine is that it boasts a remarkable number of grape varieties that cannot be found anywhere else in the world. In fact, many of the Portuguese grape varieties are restricted to the national territory. There are 250 indigenous grape varieties officially registered. The Alvarinho, Baga and Touriga Nacional grapes are probably the most widely known by name. Portugal is divided into fourteen Regional Wine areas. Each region has a unique geography and climate, influencing the production of the grapes. I had an opportunity to taste some very interesting wines from these regions at the Wines of Portugal event at the City Winery in New York. Most of the wines I tasted were blended, using several national grape varieties, as is their tradition to combine grape varieties rather than use 100% grape. In fact, some winemakers will blend more than twenty varieties to attain the perfect balance. However, there are a few regions that boast a single variety grape, such as Bairrada, using the Baga grape (red) and Moncao/Melgaco in the Vinho Verde region, using the Alvarinho grape (white). The most “popular” of the white grapes are Alvarinho, Arinto/Pederna, Encruzado and Fernao Pires/Maria Gomes. The popular red grapes are Baga, Casteao, Tinta Roriz, Touriga Franca, Touriga Nacional and Trincadeira/Tinta Amarela. As I traversed from table to table and region to region I was introduced to a variety of blends. There were 30 tables, with many bottles to sample at each table. Most of the whites were refreshing, a few sparkling wines stood out, as well as some hearty reds and port. My objective with my post today is to touch upon a few of the regions and wineries and to discuss the rest in future posts. Adega de Redondo is one of the largest wine producers in Portugal and is located in the Alentejo wine region which covers a third of Portugal in the southern half. The climate is hot and quite challenging to grow white grapes. I met with Alexandre de Cunha who guided me through a tasting of their wines. I took note of the AR Reserva 2011 made with Touriga Nacional, Syrah and Alicante Bouschet. The color was deep red with intense aromas of dark fruit and cocoa that carried over to the palate. Tannins were strong and he suggested decanting it for an hour prior to serving. The Real Lavrador Branco 2014 was a white wine made with Roupeiro and Rabo de Ovelha grapes. It was dry and zesty but pleasant with citrus and fruit on the palate. The next table offered wines from the region of Porto and Douro. The winery, Quinta Do Portal, is based in the Douro Valley of northern Portugal. Douro was the first wine region to be designated and regulated in 1754. It is also a UNESCO World Heritage site. Douro, known for supplying the world with its production of port is now being regarded for its unfortified wines. Quinta Do Portal has a lovely sparkling wine. It was very appealing, dry and fruity. The Touriga Nacional (100%) 2009 was dark ruby with heavenly aromas of dark fruit. Raspberry and dark currant dominated the palate. Strong tannins made for a chewy finish. The 10-year-old Tawny Port was cherry red in color and was a nice combination of sweet and nuttiness with a long finish.  Carlos Queiros and Filipe Ferreira Quinta Da Foz also located in Porto and Douro was established in 1876 and one of the oldest producers in the Douro. I asked Carlos Queiros to select one wine for me to taste. He poured a Red Reserva 2011, a red blend of very old vineyards. Vinified in granite tanks, it is then aged for 18 months in French oak barrels. Although the tannins were “thick”, the fruit and smokiness came through. It is unfortunate that I didn’t have time to wait for it to open up. And speaking of time, I must end this post with the promise that I will continue tomorrow covering more regions and vineyards.
Saúde! Penina  Rain, rain, go away! I woke up this morning to a torrent of rain. But, that didn’t stop me. I donned my raincoat and rain boots, then headed out the door to complete my “to do” list, wishing I had grilled vegetables last night instead of waiting to do it today. Ugh…  I had so much to do yesterday, that by the time I arrived home, I was feeling sluggish from the heaviness in the air. When “cocktail hour” rolled around, I thought ice-cold vodka would be nice. However, I forgot that my freezer was “vodka” empty. And my “source” was not delivering more for at least another day. I settled for juice.  Later on in the evening a friend came over to watch a movie with me. As the hour seemed too late to open wine, we decided to sip on some 1992 Fonseca Vintage Porto. I have reviewed this delicious port a few times. You can find the reviews in the Archives. Alas, this is my last bottle. It’s time to buy more port. By the way, we watched St. Vincent. Good movie…  It has stopped raining and I need to get the grill going before the next round of storms come through. Baked salmon, grilled vegetables and a good bottle of wine are on the menu for this evening! Happy Tuesday
Cheers! Penina  I seemed to have missed a day or two since my last post. It has been busy, but Monday’s rain slowed me down.  I took advantage of the weather and did various projects around the house. I also took inventory of all my yarns and made a list of what is needed to start a few projects. I have been out of the knitting loop for too long and need to kick-start my next design!  The highlight of last evening was spending a few hours in a maximum-security prison working with inmates and service dogs in a training session. I am being re-certified as a volunteer for Puppies Behind Bars. It was a great evening working with so many dedicated people for such an incredible cause. www.puppiesbehindbars.com  Prior to retiring for the evening, I treated myself to a small glass of 1992 Fonseca Vintage Port that I reviewed in the past. “Fonseca was founded in 1815 and is considered one of the leading Port wine companies. Robert Parker gave it a 97. I tasted black fruits, licorice and spices. My nose was filled with plum and nuts. The finish was long. This full-bodied port is said to be drinkable through 2035”. Check out the website: http://www.fonseca.pt/ Happy Tuesday!
Cheers! Penina  Happy Wednesday…I lost Tuesday. The whirling dervish is at it again. By the time I stopped spinning yesterday, the sun had gone down.  I was too tired to cook, so I had a snack and then a glass of 1992 Fonseca Vintage Port at bedtime. I have reviewed this port before. Just click "port" on the Categories list to the right to find the review. And now, I have to kick start another day! However, I will put on the brakes early, make a much-deserved dinner and open a special bottle of wine. I’ll be back tomorrow with a review.
Cheers! Penina  It was survival of the fittest yesterday with the bitter cold temperatures and wind chill factor.  So, when my friend stopped by for a quick visit in the evening, it seemed a perfect time to finish up a bottle of 1992 Fonseca Vintage Porto. I have reviewed this before…no need to reiterate!  Since we are still experiencing an “arctic freeze”, I am staying home today and will attempt arm knitting! Yes…I’m finally going to knit! I have chosen three yarns, all different textures. I will show you the completed project tomorrow.  I’m looking forward to sharing a nice bottle of wine, food and conversation this evening. How about you?
Stay warm! Cheers! Penina  Last night I decided to bring a little “cheer” into the house. And with the help of a friend, we decorated a tree with tiny twinkle lights and pearls. I admit it is not much in the way of holiday decoration, but it seems festive enough thus far.  Afterwards we sat on the sofa and drank Fonseca, admiring our haphazard handiwork and having a good laugh. He was a good sport to help me!  Here is my review of Fonseca from a previous post…just in case you missed it. It was Fonseca Vintage Porto 1992. Fonseca was founded in 1815 and is considered one of the leading Port wine companies. I opened this particular bottle about a year ago. Robert Parker gave it a 97. I tasted black fruits, licorice and spices. My nose was filled with plum and nuts. The finish was long. This full-bodied port is said to be drinkable through 2035. Thank goodness that I have another bottle waiting in the wings! Check out the website: http://www.fonseca.pt/ Have a great start to the weekend!
Cheers! Penina  It’s a beautiful time of year and I am hoping to take advantage of it this weekend. It’s a great time to take a nature walk or go apple picking.  I tasted a very nice port a few nights ago. It was a 2003 Ferreira Vintage Port. This lovely port blend was a deep garnet color. The aromas of fruit, licorice and caramel leapt from my glass. It had the typical sweetness of port and the flavors were powerful, ranging from cherries, fig and blackberry to hints of licorice. Wonderfully long finish! You can learn more about it at: http://eng.sograpevinhos.com/visitas/cave/6 Now on to the festivities of the weekend!
Cheers! Penina  It’s another rainy day and I’m trying to stay on task with a few projects.  However, all I want to do is curl up with a good book and a glass of port. Not happening!  I finished my knitting project….sort of. I’m trying to decide if I should add Swarovski crystals or fringe. What do you think? It certainly has enough sparkle in it. Hmmm….  Well, back to work. Much to do! Perhaps I will indulge myself with a little Fonseca later this evening.
Cheers! Penina |
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