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Susana Balbo Wines is no stranger to my website. I’ve been writing about Susana and her wines since 2017. Susana is the founder and owner of Susana Balbo Wines. It is located in Luján de Cuyo, Mendoza, in western Argentina, with a stunning backdrop of the Andes Mountains.  Photo courtesy of Susan Balbo Winery. Susana is not only the most well-known Argentinian female winemaker globally, but she is also the first female enologist in Argentina! With over thirty years of experience in the wine industry, Susana has built an impressive career and produces outstanding wines. (click on ‘Susana Balbo’ under Categories to read more articles and reviews)  Susana Balbo Photo courtesy of Susan Balbo Winery. Susana produces four brands of wine including CRIOS. Susana created the CRIOS brand as a tribute to her son and daughter. CRIOS in Spanish means “offspring”. To quote Susana Balbo Winery, “CRIOS wines express Susana's love and dedication to her children, José and Ana. Today, Susana's CRIOS has grown and matured, just like her children who now work with her at the family winery.” The grapes for this brand are harvested from specific areas in Mendoza and Salta where grapes are optimal for the fruit-forward style of CRIOS. Here are two CRIOS gems to please your palate.  Photo credit: Penny Weiss CRIOS Sustentia Chardonnay 2022 Susana recently introduced this wine to the CRIOS collection. It is a low-alcohol and lower-calorie Chardonnay. The grapes for this 100% Chardonnay are sourced from Valle de Uco, Mendoza. The grapes are harvested early, thereupon allowing the winemaker to obtain a must with low sugar concentration and a naturally low-alcohol and reduced-calorie wine. This wine is aged for three months in stainless steel tanks.  Photo credit: Penny Weiss Nose: White stone fruit, tropical notes, lemon, and a touch of floral. Palate: Juicy peach, pineapple, and pear notes with vibrant acidity and a trace of lemon zest on the finish. Alcohol: 9% SRP: $18.99 Pairing suggestions: Enjoy as an aperitif or pair with roasted white meats, seafood, sushi, salads, or mushroom risotto. CRIOS Malbec, 2021 My first taste of CRIOS Malbec was a 2015 vintage. So, I was looking forward to trying the 2021 vintage. And I’m happy to report that my palate was quite pleased! This 100% Malbec is hand-harvested from vineyards in Valle de Uco, Mendoza. Aging is 40% in third and fourth-use French oak barrels for eight months.  Photo credit: Penny Weiss Nose: Violets, cherry, plum and spice. Palate: Aromas segue onto the palate with pomegranate, pepper, and cocoa. Tannins are nicely balanced with acidity, and the finish is long. Alcohol: 14% SRP: $15 Pairing suggestions: Grilled meat, seared tuna, hearty stews, glazed duck, aged cheese, or dark chocolate mousse. Susana Balbo wines never disappoint my palate. They are consistently good and worth exploring!  Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Happy New Year! Are you ready to embrace 2024? I certainly am!  Photo credit: Myriam Zilles I have lots to share with you over the next few months, which includes more insights on my trip to Mt. Etna and Alentejo, a Bulgarian dream tour, and lots of wine from around the world! With the season’s first significant snowstorm in progress, I decided to sample a few red wines to entertain my palate while the snow piles up outside. So, let’s start toasting the New Year with these tasty treats from Italy, Portugal, and Chile.  Photo credit: Penny Weiss Masciarelli Montepulciano d’Abruzzo DOC 2020 Masciarelli Tenute Agricole is a family-owned winery founded in 1981. Led by mother-daughter team Marina Cvetić and Miriam Lee Masciarelli, the winery is the only one in Abruzzo to own land in all four provinces ((Chieti, Pescara, Teranio, and L’Aquila.) They have 350 hectares of estate-owned vineyards and are committed to sustainability in the vineyards and the winery. Masciarelli has 22 labels and seven product lines. This wine is 100% Montepulciano, hand-harvested from nine specific vineyards. It is aged in stainless steel tanks and then bottled without fining or filtration.  Photo credit: Penny Weiss Nose: Violets, cherry, berries, and spice. Palate: Juicy bing cherries, red berries, spice, and a hint of herbs. It is nicely balanced and good value for the price! Alcohol: 13.5% SRP: $15 Pairing suggestions: Pizza, pasta, grilled meat, or charcuterie board. Dos Lusíadas Pinteivera Tinto Douro Valley DOP 2018 Michel Chapoutier is an iconic winemaker and wine merchant known for his organic wines in the Rhone Valley, France. In 2009, he picked out a small, three-hectare plot in the Douro Valley, Portugal. His motivation was to produce wine from the indigenous and most praised grape variety, Touriga Nacional. He and local growers collaborated, resulting in the creation of Pinteivera. This 100% Touriga Nacional is hand-harvested at maturity, and the wine is aged in 100% French oak barrels for 12 months, with a percentage that goes to new barrels varying from year to year. “Dos luisiadas is named after the famous poem, Os Lusíadas, written by Portuguese poet Luís Vaz de Camões. This epic work tells the tale of the Portuguese explorer Vasco de Gama’s travels to India.”  Photo credit: Penny Weiss Nose: Violets, berries, and spice, with a touch of cherry and herbs. Palate: Lovely notes of dark fruit, plum, dark cherry, wisps of minerality, and notes of dark berries and dark chocolate lingering on a long finish. Beautiful depth and character. Alcohol: 15% SRP: $38 Pairing suggestion: Hearty stews, braised brisket, seared tuna, chili, or grilled octopus. Viña Maquis Gran Reserva Cabernet Sauvignon 2018 Viña Maquis is located in the heart of the Colchagua Valley in Chile between the Tinguiririca River and the Chimbarongo Creek. Both waterways act as conduits for cool coastal breezes that moderate the warm summers and have a pronounced effect on lowering the temperatures during the hot season. The winemakers said, “This has an impact on the characteristics of the grapes and the wines by increasing the fresh fruit and floral aromas, making the wines more vibrant on the palate and moderating the alcohol levels.” The Hurtado family has owned the estate since 1916, but its roots date back to the 1800s. They own 218 hectares of vineyards in the DO Colchagua Valley. The grapes for this wine are 90% Cabernet Sauvignon, 6% Cabernet Franc, 3% Carmenere, and 1% Petit Verdot. The grapes are all sourced and hand-picked from a vineyard in the Palmilla DO. The wine was aged for 12 months in French oak barrels.  Photo credit: Penny Weiss Nose: Red berries, plum, herbs, baking spice, and bing cherries. Palate: Aromas segue onto the palate with an emphasis on cherry and hints of minerality. The tannins are mild, and the wine has good structure and balance. The finish is long and heavenly. Alcohol: 14% SRP: $20 Pairing suggestions: Barbecue fare, stews, cheese plate, portobello burger, or seared tuna. Montes Wings Carménère 2020 Montes Winery is based in the Colchagua Valley, Chile, with its vineyards spread throughout the country. It was established in 1987 by original partners Aurelio Montes and Douglas Murray. In 1988, Alfredo Vidaurre and Pedro Grand joined the partnership. These visionaries created a company recognized worldwide today, with their wines exported to over a hundred countries. Wings was created from a long-running dispute between Aurelio Monte Sr. and his son, Aurelio Jr. His son wanted to produce a “more free-flowing style of Carménère.” The result is Wings. It is 85% Carménère and 15% Cabernet Franc. Grapes for this wine are sourced and hand-picked from their Finca de Apalta estate in the Colchagua Valley. The wine was aged in new French oak barrels (80%) and second- and third-use barrels (20%) for 16 months before bottling.  Photo credit: Penny Weiss Nose: Dark berries, cherry, pepper, baking spice, tobacco, and a hint of fig.
Palate: Lush dark fruit with spice and a touch of dark chocolate lingering on a long finish. Beautifully structured and complex. It will only get better with age! Alcohol: 14.5% SRP: $55 Pairing suggestions: Aged cheese platter, roasted/grilled meat, mushroom stew, lamb chops, or vegetable risotto. Fun fact: Chile has the most Carménère under vine in the world, at 10,332 ha/25,530 acres in 2021. By comparison, France has just 80 ha/197 acres. DNA analyses carried out in New Zealand in 2006 showed that several vines planted as Cabernet Franc are, in fact, Carménère. It is also present in Veneto, Italy, plus a few vineyards in China. I wish everyone a healthy, happy, and peaceful New Year! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Whenever I travel to Sicily, the anticipation and thrill of adventure always sends me to the moon and beyond. And once I arrive, I am never disappointed! In early September, my latest trip took me to the island’s eastern side to explore Mount Etna, where I savored the unique wines from grapes grown on this very active volcano!  Photo credit: Penny Weiss Through the gracious invitation of the Consorzio Tutela Vini Etna DOC, I and many wine writers worldwide participated in a three-day event called #EtnaDays. It was an immersion of walk-around tastings, an Etna appellation masterclass, spending time with producers, hiking through vineyards, enjoying the local cuisine, and ending the trip with a fabulous beach party. Slide show and video credits: Penny Weiss Mount Etna Mount Etna is a UNESCO World Heritage Site located on the east coast of Sicily, just north of Catania. It is the largest active volcano in Europe, on the largest island in the Mediterranean Sea. It is majestic, mesmerizing, and quite the scene-stealer! Whether emitting gentle wisps, billowing smoke, or bursts of fire, Mount Etna makes its presence known 24/7! Mount Etna is believed to be over 500,000 years old. Its shape is ever-changing due to its constant activity of ash emission, lava flow, and the creation of new craters. Mount Etna is 3,300 meters (10,826.77 ft) above sea level and 45 kilometers (about 28 miles) in diameter. The vineyards are typically planted between 400 and 800 meters (1312 ft and 2624 ft) above sea level but can reach up to 1000 meters. (3280ft) The steep, terraced slopes can be challenging, hard to navigate, and tiring to work with. Most of the harvesting has to be done by hand. Due to these extreme conditions, the term “heroic viticulture” was born. Below is a screenshot from an app I used on this trip of how high in altitude I was while visiting one of the vineyards.  812 meters One might ask how growing grapes on an active volcano is possible. It is a little daunting, but the volcanic wines produced here are noteworthy! A few years ago, I had lunch with Patricia Tóth, head winemaker at Planeta, who specializes in producing Etna wines. Patricia also happens to live on Mount Etna. I asked her if living and working on an active volcano was worrisome. Patricia said, “We are happier when there are small eruptions as opposed to being silent. If it were silent, the pressure would start to build, and that is not good.” According to the Consorzio, “The surface that falls within the Etna DOC is just under 1.200 hectares.” The production area covers the northern, eastern, southeastern, and southwestern slopes of the volcano and is located in the territories of 20 municipalities, all in the province of Catania. Below is a map of the slopes in the shape of a semicircle and the territories.   There is much diversity in the soil and climate conditions from slope to slope, affecting grape growing on Mount Etna. This leads to a different outcome for the wine when only a few hundred meters separate one production plot from another. Each slope varies in temperature and soil. The volcanic soil can be pebbly and gravelly, sandy or chalky, with lots of minerals and nutrients. The high elevation and exposure to the hot sun with cool Mediterranean breezes and large temperature swings between day and night add to the complexity of the grapes’ characteristics. The microclimate and terroir on each side of the mountain can define what grapes are planted. With regard to elevation, as one ascends the mountain, volcanic soil tends to be richer and darker from the lava flow. The temperatures vary with Alpine conditions at the top and typical Mediterranean climate descending the mountain. An active volcano providing black volcanic soil, cool climate growing conditions, and plenty of sunshine makes Etna an ideal location for making crisp white and racy red wines.  Photo courtesy of Consorzio Di Tutela Vini Etna DOC A Brief Description of the slopes from Consorzio Di Tutela Vini Etna DOC The Four Volcanic Slopes The Northern slope has the highest number of producers and the gentlest slopes. The climate is cold but protected by the surrounding mountain ranges of Peloritani and Nebrodi. The most cultivated variety is the red Nerello Mascalese. The Eastern slope overlooks the Ionian Sea and is the most exposed to rain and winds. The bush vines are cultivated on small terraces up to 900 meters above sea level. On the eastern slope, the white grape Carricante is dominant. The South-Eastern slope has several eruptive cones, which are now all extinct. The numerous vineyards are often trained as bush vines (i.e. gobelet vine training), which allows them to be kissed by the sun and sea breezes. The Nerello Mascalese and Carricante varieties grow here in ideal conditions and easily reach perfect ripeness. The South-Western slope is the furthest from the sea and, therefore, is characterized by a strong temperature range. This area has less rain, is beaten by hot winds, and has great solar intensity. The cultivations of the red Nerello Cappuccio and the white Carricante find excellent conditions and can exceed 1000 meters above sea level. The Grapes Nerello Mascalese is an indigenous grape used to produce red, rosé, and sparkling wines. It is the most widespread grape variety planted on Mount Etna. The wines made from Nerello Mascalese have a high alcohol content, high level of acidity, ruby color, delicate hints of fruit, minerality, great finesse, medium structure, and good balance. Nerello Cappuccio is an indigenous grape used to produce red, rosé, and sparkling wines. Wines made from Nerello Cappuccio have a low alcohol content and good acidity. Its ruby red color is deeper than that of Nerello Mascalese, with subtle violet tones. The nose shows herbaceous and spicy scents with floral and fruit. The palate offers delicate tannins, freshness, and medium structure. Carricante is an indigenous white grape variety used to produce white wine. Once used as a blend with other grapes, Carricante is now vinified as a single variety and is the main variety in blends. It has lovely aromas of citrus, white flowers, and white stone fruit with lots of minerality on the palate. Catarratto is an indigenous white grape variety that is declining in popularity on Etna. According to the Consorzio, “Today, we tend to distinguish the Catarratto variety according to its clones, which are actually quite different from each other. The two main and most widespread are the Catarratto Bianco Comune and the Catarratto Bianco Lucido. At its best, it carries aromas of citrus and herbs, structure, freshness, and a pleasant mineral aftertaste.” Consorzio Tutela Vini Etna DOC The Etna DOC appellation was established in 1968. Etna wines were among the first in Sicily to obtain a DOC (Denomination of Origin) and one of several oldest in Italy. The Consorzio Tutela Vino Etna DOC was created in January 1994 to enhance and protect Etna wines and its territory. As of this writing, the Consorzio recently released a press bulletin stating they are going to begin steps to obtain the prestigious DOCG recognition, the highest recognition for wines in Italy. (Denomination of Controlled and Guaranteed Origin.) Francesco Cambria, president of the Consorzio Tutela Vini Etna DOC, said, “We are very happy. This is an important, I would say, historic decision for the entire Etnean territory.” With over 200 members (producers) in the Consorzio, it was a unanimous decision to begin the process. Francesco further commented, “The wish of all the producers of our denomination is that the great work carried out so far and the prestige that the market has now recognized for our wines be definitively legitimized, also through the achievement of the highest step of the pyramid of the denomination certification system.” Some changes to the current production specifications will take place, but the overall borders of the Etna appellation will remain the same. Although I’ve been drinking Etna wines for several years, the pure joy of tasting these wines while on Mount Etna is beyond sublime! I’ll dive deeper into the wines and styles, history, slopes, terroir, and cuisine and visit a few wineries in more Etna articles to come soon. Much to share! Stay tuned! Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com My last article was about a virtual visit to Coonawarra, Australia. Since my palate is still savoring the last wine I opened from this region, I’ve decided to stay in Australia longer and introduce you to a few more wines from this majestic and oldest continent.  Photo courtesy of Domaine Tournon Australia is broken down into six states and two territories. There are 65 wine regions and over 2,500 wineries spread throughout the states. One could spend a long time exploring these regions and wineries!  It is interesting to note there are no grapes indigenous to Australia. The first vines arrived in 1788, and vineyards were established in 1805. James Busby, a viticulturist and writer, is regarded as the “father” of the Australian wine industry. He traveled to Europe in 1831 and collected 650 grape varieties, of which 362 survived the journey. They were planted in the Botanical Gardens in Sydney, and a duplicate collection was planted in Busby’s Hunter Valley property. Over time, cuttings made their way to other regions, establishing the “old vines,” of which many can be traced to the original Busby collection. With over 130 grape varieties, the major wines produced in Australia are Shiraz, Cabernet Sauvignon, Pinot Noir, Grenache, Merlot, Chardonnay, Riesling, Semillon, Muscat and Sauvignon Blanc. Today, my focus is on three wines from Victoria and McLaren Vale wine regions.  Photo credit: Penny Weiss Domaine Tournon, Victoria  Domaine Tournon, owned by legendary Michel Chapoutier, is located in the Victoria wine region, which also is a state. Michel made his mark on the wine world by producing beautiful Rhone Valley wines. But he had a desire to find land in Australia and grow Rhone Valley grapes there as well. In 1997, Michel began exploring the terroirs of Australia and settled on the distinctive terroirs of Victoria on the southeastern side of the continent. He and his team planted non-grafted vines from 19th-century clonal selections, imported from Europe before the arrival of phylloxera, in the sub-zones of Heathcote and Pyrenees in Victoria. These vineyards were then and continue to be farmed organically. Mathilda Victoria Shiraz 2020 This wine is 100% Shiraz. Grapes are sourced from the sub-zone Pyrenees vineyards with soil composed of podzolic layers from clay and ferruginous schists. The wine was entirely aged in cement or stainless steel tanks for 12 months and then bottled. Mathilda Shiraz is named after Michel’s daughter, Mathilda.  Photo credit: Penny Weiss Nose: Beautiful notes of dark fruit, pepper, violet, and earthy. Palate: Aromas segue onto the palate with silky tannins, a sweet and savory dance, and a spicy finish. Alcohol: 14.5% SRP: $21 Pairing suggestions: Charcuterie, game, roasted meats, seared tuna, vegetable stew, and Asian cuisine. Hardys, McLaren Vale, South Australia  Hardys is one of the oldest wineries in Australia and is celebrating its 170th anniversary this year. It was founded in 1861 by Thomas Hardy, who recognized the potential of McLaren Vale terroir and the endless possibilities for creating world-class wines. By 1900, Thomas Hardy and Sons had become the largest winemaker in South Australia. Thomas passed away in 1938, leaving his wife, Eileen, and four young children to carry on. Eileen successfully took over the winery’s leadership and is credited with putting McLaren Vale on the world wine map. By 1965, the fourth generation took its place at the helm. In 2018, Hardys was purchased by a private company, the Carlyle Group. Although it is no longer family-owned, a few family members are still associated with the company. Hardys Tintara Reserve Shiraz 2019 The grapes for this 100% Shiraz are sourced from the vineyards of the original Tintara site where Thomas Hardy made his first wines. There is no data available as to vinification or aging methods.  Photo credit: Penny Weiss Nose: Dark fruit, cherry, anise, and baking spice. Palate: Blackberry, dark plum, mocha, spice, and a touch of blueberry on the finish. Silky tannins and good structure. Alcohol: 14% SRP: $20 Pairing suggestions: Grilled meat, game, or veggies. BBQ, stews, and aged cheese. Hardys Tintara Reserve Cabernet Sauvignon 2019 The grapes for this 100% Cabernet Sauvignon were also sourced from McLaren Vale’s Tintara vineyard. There is no data available as to vinification or aging methods.  Photo credit: Penny Weiss Nose: Dark berries, cherry, fennel, herbs, and Palate: The savory herbs blend beautifully with the sweet berries. Beautiful texture and length. Spice and cherries linger on the finish. Alcohol: 14% SRP: $20 Pairing suggestions: Charcuterie, Asian cuisine, grilled meat, seared tuna, stews, or spicy Pumpkin Red Lentil Chili!  Spicy Pumpkin Red Lentil Chili Photo credit: Penny Weiss Stay tuned for a deeper dive into the regions/sub-zones of Australia. There is much to discover!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This past week, I had a face-to-face conversation with the iconic Sue Hodder, senior winemaker at Wynns Coonawarra Estate, located in Australia’s southeast Limestone Coast. Sue joined Wynns in 1993. In 1998, she became the winery’s first female chief winemaker. Her enthusiasm, zeal, and delightful humor made for an engaging visit. Let’s start with a brief history of Wynns Coonawarra Estate. The estate’s history began with Scottish pioneer John Riddoch, who founded the estate in 1891, planted vineyards, and built and completed the estate’s famous stone, three-gabled winery in 1896, called Chateau Comaum. In 1951, Melbourne wine merchants David Wynn and his father, Samuel, purchased Chateau Comaum, with 54 hectares of vineyards, 36 hectares of pasture, a distillery. and a winery. They renamed it “Wynns Coonawarra Estate” and designed a label for their wines depicting the famous three-gabled winery.  Three-gabled winery. Photo courtesy of Wynns. Wynns’ first Cabernet Sauvignon was created in 1954, ‘Wynns Black Label Cabernet Sauvignon,’ the first commercially labeled Cabernet Sauvignon in Australia. Their flagship wine, first made in 1982, is “John Riddoch Cabernet Sauvignon,” only produced in the best years. And I had the pleasure of tasting the 2020 vintage and will discuss it in this article. Coonawarra is famous for its Terra Rossa, meaning “red earth,” a 20km strip of red soil.  Terra Rossa strip depicted in red. It is a rich, red soil with a fertile topsoil covering a bedrock of porous limestone, which assists with winter drainage and summer moisture retention. Combined with a cool, moderate climate, it can result in fruit with great concentration and complexity while keeping high acidity. The Cabernets in this region can benefit greatly with intense aromas, flavors, and smooth tannins. Sue Hodder  Sue Hodder Photo courtesy of Wynns Sue grew up in Alice Springs in the Northern Territory of Australia, called the Red Centre, a semi-desert. Although there were no wine vineyards as far as the eye could see, Sue always felt a connection to the land. So, it was no surprise that she ended up studying and getting a degree in viticulture at Roseworthy Agricultural College in Adelaide. It was there that she took an interest in wine. How did you segue from viticulturist to winemaker? What was your “aha” moment that led you to it? Sue: It all began when I was quite young. I started with agricultural science, then got a job with wine growers in the Barossa Valley, working in old vineyards, which was amazing! I started traveling in the early 1980s, first to London and then around the world. I ended up at Fetzer Winery in Mendocino, CA, working with winemakers Dennis Martin, Paul Dolan, and Steve Dorfman. They really inspired me. They made beautiful wines that were organic and vineyard-driven. That was the real “lightbulb” moment for me. You have won an impressive amount of awards in this male-dominated industry and are world-renowned. Any comments? Sue: I’m the most famous person on my street here. Actually, I’m the only person on my street! Wynns has always been proud of their women stories, such as those who set up the vineyards after World War Two. Many of the women were from the Ukraine, Italy, and North America. It was a melting pot of sorts. People say this is the middle of nowhere, and I say it is the middle of everywhere. What challenges are you facing in the vineyard and production? Sue: I have been making wine for 40 years and have been at Wynns for 32 years. Changes in the industry, philosophy, and climate change are ongoing. Challenges are high, but it really resets our thinking in a good way. I was fortunate to work with a viticulturist here who just retired and was an incredible environmentalist. He was onto climate change and CO2 levels decades ago. He felt we needed to rethink things and look more closely at the data. Sustainable viticulture methods are our main focus. We’re trying every day to be respectful of the land and give acknowledgment to the people who were here before us. We strive to put the land in a better way than when I first started here. It is about respecting the soil health, more judicious use of water, and the rewards that come in the wines…brighter wines. What is one of the hardest things about winemaking year in and year out? Sue: There is always something new to learn, and every season is different. Even in the amazing years, we think there is always something we could have done better. There is a responsibility even in the great years. It is not just going through the motions of making the wine. It is showing off the beautiful vineyards here to the best advantage. We always question, ‘Are we doing our absolute best with the vineyards?’ We are in a cool area, and it is spring right now. A warm time during flower and set in November and December translates to evenness in grape ripening. Do you think climate change and the earth’s warming work to your advantage? Sue: In general, yes. But we’re also trending to more variables and must be ready for everything as best we can. Generally, warmer years are better for us with a few qualifications. We’re in an area where we get an allocation of water. We have to be responsible and make sure how to use it. If we have a dry summer and autumn, then we need to finish it off so leaves don’t fall off in the summer. Let’s talk about the 2020 vintage of John Riddoch Limited Release Cabernet Sauvignon that I’m tasting. Why is it so special? Sue: This vintage was low-yielding and couldn’t be a great harvest. However, it has that small berry character and is quite concentrated besides being a medium-bodied wine. It’s that red cassis fruit that generally characterizes the John Riddoch wine. It is our Reserve and not meant to be a more concentrated version of our Black Label Cabernet. We’ve been making this wine since 1982. All the John Riddoch wines should be drinking well for years to come if they’ve been well-cellared. If we can’t achieve the quality, then we skip that year. We omitted 2011 and 2017. How long should we wait to drink this wine? What is its shelf life? Sue: In all honesty, you can drink it now. I love these wines as eight to ten years old. They present as a nice combination of fruit and some bottle development. But the John Riddoch wines can drink well for 40 years! John Riddoch Cabernet Sauvignon 2020  Photo credit: Penny Weiss  Back label Photo credit: Penny Weiss The grapes for this 100% Cabernet Sauvignon were selected from less than 1% of the Cabernet vineyard. The 2020 harvest was all from the 1969 planted Childs vineyard of Coonawarra. The wine was aged for 17 months in French oak, 23% new/45% one-year old and 32% two year old.
Nose: Violet, dark berries, baking spice, a hint of forest floor with a touch of Sen Sen (a licorice & violet candy) Palate: Earthy, concentrated flavors of berries with smooth tannins and vibrant acidity. Flecks of minerality, sweet spice, cherry, and bay leaf linger on a long, luscious finish. Alcohol: 13.5% SRP: $99 What would you pair with this wine? Sue: Generally, braised meat, low-temperature cooked meats such as beef bourguignon, or fatty fish like poached salmon with a red pepper sauce. The tannins offset the texture of the fish beautifully. That said, antipasto, charcuterie platters, and spicy Asian cuisine work nicely. This isn’t a wine that demands a big red meat. This bottle is a screw cap. Let’s talk about it. Sue: We changed to screw caps when we were frustrated with the cork quality we were getting at the time in Australia. We have loved screw caps. However, the cork quality has really improved. We find the wine is reliably aging at a consistent rate with a good cork, and the trials prove it. Starting with the 2022 vintage, we will bottle a lot more wine with cork again because our customers prefer it. Although Sue is modest in her achievements in the wine industry, I am happy to shout out a few of her accomplishments. She has been awarded ASVO Winemaker of the Year and Gourmet Traveller WINE Winemaker of the Year. She was chosen as one of the ten Australian winemakers to represent Wine Australia in the Launch of the A+ program at the Shanghai World Expo. In 2017, Sue was given the award for Australian Women in Wine Awards, Woman of Inspiration Award. The list goes on! Sue’s passion for viticulture and winemaking is present in every bottle of wine she produces. It has been a true pleasure spending time with her. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Four years ago today, on October 1, 2019, my husband and father of our children passed away. I have occasionally written about Robert, always referring to him as “The Restaurateur.” In addition to three successful restaurants in NYC, Robert had a small theater nightclub and recording studio. He was a true “Renaissance Man,” embracing all he could with boundless energy. And it is Robert who gets the credit for introducing me to the world of wine and encouraging me to explore my palate.  Robert and Penny -still smiling after six months of dating! The first wine Robert ever poured for me was on our second date, a 1969 Petrus. It was an “aha” moment for me. I fell in love with wine! I have one bottle left of the 1969 Petrus, and I can’t bring myself to open it yet. But I have a feeling that the moment will choose me!  Photo credit: Penny Weiss For 44 years, we cataloged many memories, some of which were not the best. I’m sure those who knew us and are reading this now are shaking their heads remembering a few notable and movie-worthy scenes! However, we did create beautiful memories with our sons and a shared passion for wine, food, and music that endured through the years. Our collection of wine grew over the years, and when Robert passed away, I inherited the bulk of the wine left over from his last restaurant. There are some gems in this collection that I haven’t touched. And I can hear Robert saying, “What the hell are you waiting for?” So, I’ve decided to open two wines today in his memory. They are old vintages and likely not good, but let’s explore!  Poto credit: Penny Weiss Far Niente Estate Bottled Cabernet Sauvignon, Napa Valley 1987 John Benson, a forty-niner of the California gold rush, founded Far Niente Winery in 1885, which is situated in western Oakville, Napa Valley. Far Niente fell victim to Prohibition in 1919 and soon was abandoned. In 1979, Gil Nickel purchased the vineyard and winery. The property took three years of restoration, but the hard work led to placement on the National Register of Historic Places. In 1982, the winery’s first Cabernet Sauvignon and Chardonnay were harvested. The Cabernet Sauvignon grapes are grown in the Martin Stelling Vineyard behind the winery, encompassing 57 acres. With a moderately warm climate and gravelly loam soil, the stage is set for producing complex, richly textured, fruit-forward wines. This wine was aged in new Bordeaux Chateau French oak barrels for 18 months. Alcohol: 13.5%  Photo credit: Penny Weiss The color was ruby red. I decanted the wine and tasted it immediately, then let the wine sit for a few hours. My first impression was quite good. Dark berries, cherry, and spice on the nose, with the palate offering sour cherry, a hint of plum and silky tannins.  Photo credit: Penny Weiss My second aroma and taste sample took place about four hours later. Instead of opening up a bit more, the wine, unfortunately, took a turn south. Although the aromas were still pleasant with blackberry, cherry, tobacco, and earth notes, the palate did not improve. Drinkable? Yes, but not enjoyable. In 2018, I opened the 1990 vintage, and it was excellent. I still have 1983, 1986, 1988, and 1989 vintages to explore!  Photo credit: Penny Weiss Château Beychevelle Grand Vin Saint-Julien 1976 Château Beychevelle is a historic property dating back to the 1500s and is considered one of the most beautiful castles in the Médoc, in the Bordeaux wine region of France. Château Beychevelle vineyards are spread over 90 ha of vines composed of Fourth Growth Bordeaux Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot.  Photo credit: Penny Weiss The 1976 Château Beychevelle is a Bordeaux red blend from the Saint-Julien appellation. This wine was aged in French oak barrels, 53% new barrels, for 18 months. Alcohol: 12%. I was not expecting this wine to be good since the cork crumbled immediately. I decanted the wine through a sieve and was surprised the color was a touch more red than tawny, but it was also cloudy. As I was decanting the wine, aromas of sweet red fruit, plum, and musty forest floor wafted my way.  Photo credit: Penny Weiss Being an optimist, I took this as an encouraging sign. I took a sip, and it was not drinkable. I waited for several hours in the hope that the wine might open. The second test showed a significant waning of aromas with only a hint of red fruit. Unfortunately, it was not drinkable.  Photo credit: Penny Weiss Some of the old vintages from my collection have stood the test of time and are still drinkable; others are not. I will continue to open bottles; hopefully, a few gems will still be sip-worthy. My lesson for the day is to listen to Robert and “open all the damn wine!” Sometimes, when I open a bottle of wine, I wonder, “What would Robert think of this?” or “Wow, he would have loved this wine!.” And then there are the wines I open that bring back all the good memories of our journey together. Here is a slideshow of part of our journey. Maroon 5 has a hit song called “Memories Bring Back You.” Whenever I hear it on the radio, I smile, think of Robert, and sing along. Here is the first verse of the song. … Here's to the ones that we got Cheers to the wish you were here, but you're not 'Cause the drinks bring back all the memories Of everything we've been through Toast to the ones here today Toast to the ones that we lost on the way 'Cause the drinks bring back all the memories And the memories bring back, memories bring back you. Cheers to you, Robert! We miss you! ❤️  Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com To usher in autumn, I thought it would be fun to travel to Tuscany. And the best part is that you don’t have to pack a bag or wait in long lines at the airport. A glass of Tuscan wine and an authentic Tuscan soup recipe is all you need for your travels. Let your palate take you on a delectable sensory adventure!  Tuscan Vineyard Photo credit: Johny Goerend The Wine I have selected two Tuscan wines for the journey; both pair well with the featured soup that follows.  Photo credit: Penny Weiss Dogajolo Toscano Rosso IGT 2020 Carpineto, a Tuscan winery founded in 1967, produces Carpineto and Dogajolo wines. This year marks a 30-year milestone for the production of Dogajolo Super Tuscans, specifically Toscano Rosso, launched in 1993. In 2009, Toscano Bianco was added to the Dogajolo line, followed by Toscano Rosato in 2011. They have 1,200 acres of sustainably farmed land spread amongst five carbon-neutral estates in the appellations of Brunello di Montalcino, Chianti Classico, Vino Nobile di Montepulciano, Maremma, and Alto Valdarno. This wine is 80% Sangiovese and 20% Cabernet Sauvignon sourced from Tuscan hillside vineyards. It is aged six months in previously used French and American oak barrels and cement vats, followed by four to six months in bottle.  Photo credit: Penny Weiss Nose: Fragrant red fruit, cherry, and baking spice. Palate: Juicy red berries spill onto the palate with cherry, plum, a hint of balsamic, and coffee beans. Smooth and delicious! Alcohol: 13% SRP: $14.99 Talosa “Alboreto” Nobile di Montepulciano DOCG 2019 Fattoria Della Talosa is a boutique winery with 33 hectares of vineyards in the heart of Montepulciano in Tuscany and has been owned by the Jacorossi family since 1972. Their historic aging cellar dates back to the 16th century. It is in the old town center of Montepulciano, in an underground area between two of the oldest buildings in the city, Palazzo Tarugi and Palazzo Sinatti. The brick passageways contain a series of vaults and niches where the barrels are placed. In 1980, Vino Nobile became one of the first four appellations given the superior status of DOCG, along with Barolo, Brunello di Montalcino, and Barbaresco. The grapes for this 100% Sangiovese are sourced from the Vino Noble di Montepulciano DOCG appellation. The wine is aged for two years in barrels of 2nd, 3rd, and 4th passage and stainless steel and then continues to age in bottle.  Photo credit: Penny Weiss Nose: Floral, berries, cherry liquor, baking spice, and a hint of sweet tobacco. Palate: Aromas segue onto the palate with dark cherry and spice. Tannins and acidity are beautifully balanced, with cherry, cocoa, and vanilla lingering on a long finish. Alcohol: 14.5% SRP: $25 The Soup Ribollita - An Italian Fall Vegetable Soup featuring stale bread. I would love to take credit for this Tuscan soup, but the honor goes to Iolanda Marcocci, a beautiful ninety-year-young nonna. Coleen Kiman, host and owner of Tuscan Women Cook, says, “Our first bowl of this hearty soup was prepared by Iolanda, who served it al fresco on the terrace outside her kitchen on a long, weathered table overlooking a sweeping Tuscan sunset. It is a rich sense memory we’ll always cherish.” This hearty soup is a favorite of the nonnas of the Tuscan village of Montefollonico and the participants of Tuscan Women Cook. Ribollita dates back to the Middle Ages when peasants foraged for whatever food they could find to make a thick soup, which included stale bread that, when toasted and added to the broth, maintained its shape and absorbed all the flavors. Ribollita means “re-boiled” in Italian. When “reheated” the next day, it is even better! Coleen says, “When the bread has an extra day or two to absorb even more of the flavorful broth, Ribollita will thicken and taste creamy. Feel free to add your own favorite vegetables and herbs to this recipe. There are no hard and fast rules for Ribollita, except to reheat and enjoy, day after day!”  Photo credit: Tuscan Women Cook Serves 8
Ingredients
Instructions Rinse the beans in a colander and pick out any debris or small stones. Place in a medium stockpot and add cold water to cover the beans by about 2 inches. Cover and soak overnight. Drain the beans and cover them with fresh water. Add the Parmesan cheese rind. Over medium heat, simmer until the beans are tender, about 30 minutes. Set aside. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery (soffritto). Cook, stirring occasionally, until the onions are translucent, for about 10 minutes. Stir in the tomatoes, the beans, and their cooking liquid. Season with salt, pepper, and oregano. Add the chard and cabbage. Add additional water, chicken, or vegetable stock as needed to completely cover the chard and cabbage. Bring the mixture to a boil. Reduce the heat and simmer for 1 hour. Adjust the seasonings to taste. Place a piece of bread in each bowl. Ladle the soup on top of the bread. Top each serving of the soup with some Parmesan cheese, a dash of olive oil, and freshly ground black pepper. Recipe and photo reprinted with permission of www.TuscanWomenCook.com from the Tuscan Women Cook Cookbook. Tuscan Women Cook: Nonnas. Memories. Recipes cookbook is a wealth of generational recipes put together by Coleen Kiman with Rhonda Vilardo. The nonnas of the village of Montefollonico and neighboring towns shared the recipes. The book has over 50 delectable recipes, photos, stories, and many tips. Enjoy the wine and soup, and happy travels! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com With all the national and international wine celebrations that seem to occur almost daily, it can be a bit overwhelming. I have missed one too many “wine holidays” to mention. For instance, I just found out that August 31st was International Cabernet Sauvignon Day! Although I’m more than a few days behind on the latest celebration, let’s raise our glasses anyway and celebrate Cabernet Sauvignon with a few gems from Chile  Chilean Vineyard Photo credit: Jorge Fernandez-Salas Here are a few fun facts. Chile is a long and narrow country bordering the Pacific Ocean to the west and to the east lie the Andes Mountains, which is among the world’s highest mountain range in the Western Hemisphere. Chile spans 2700 miles, from north to south, and is only 100 miles wide. Its numerous wine regions are then divided into sub-regions. map Cabernet Sauvignon is the most widely planted red grape variety in Chile. According to Wines of Chile, the Cabernet Sauvignon grape is credited with putting Chile on the world stage. Approximately 40,200 hectares ( 99,336 acres) of Cabernet Sauvignon are planted to vine, with vineyards extending from the country’s far north in Atacama to the Araucania region midway down the coast. The core of production takes place in the Central Valley wine region, where Maipo Valley and Rapel Valley sub-regions and the zones of Colchagua Valley and Cachapoal Valley account for approximately 97% of the planted surface area.  For a more in-depth look at Chilean wine, regions, and wine producers, please refer to the “Categories” menu on the right  Photo credit: Penny Wiess Concha y Toro Gran Reserva Serie Riberas Cabernet Sauvignon 2019 The grapes for this wine were harvested from the Palo Santo Vineyard D.O. Marchigüe, Colchagua Valley. It is 94.5% Cabernet Sauvignon, 3% Carmenere, and 2.5% Syrah. The wine is aged for ten months in French oak barrels and 5000 lts. foudres. (21% new, 79% second use) Foudres are large wooden vats.  Photo credit: Penny Weiss Nose: Dark berries, sour cherry, pepper, and baking spice. Palate: It is juicy and round with silky tannins. Flavors of dark cherry, plum, baking spice, and toasted oak lead to a long finish with cocoa, vanilla, and spice lingering. Alcohol: 13.5% SRP: $17 Pairing suggestions: Grilled meat, fowl, game, roasted veggies, stews, and seared spicy tuna. TerraNoble Gran Reserva Cabernet Sauvignon 2018 This wine is 100% Cabernet Sauvignon sourced from two different terroirs in Colchagua Valley. 70% of the grapes are selected from Los Lingues, and 30% from Marchigüe. The wine is aged in 70% new and used French oak barrels and 30% in untoasted foudres for 12 months. It is then bottle-aged for at least six months.  Photo credit: Penny Weiss Nose: A touch of floral with dark fruit, earthy, baking spice, herbal notes, and anise. Palate: Aromas segue onto the palate with dark plum, pepper, baking spice, and dark chocolate. It is a lovely dance between sweet and savory and a nice balance between acidity and tannins. Alcohol: 14% SRP: $20 Pairing suggestions: Roasted meats, aged cheese, grilled tuna and veggies, mushroom risotto, or sautéed polenta.. Miguel Torres Reserva Especial Cordillera Cabernet Sauvignon Maipo 2018 The grapes for this 100% Cabernet Sauvignon are sourced from vineyards in the Maipo Valley. The wine is aged 12 months in 20% new French oak and 80% second-use French oak.  Photo credit: Penny Weiss Nose: Dark berries, sour cherry, plum, pepper, and a touch of mint.
Palate: Aromas spill onto the palate with dark, juicy berries, dried herbs, toasted oak, and spice. Nice acidity and smooth tannins. Alcohol: 14% SRP: $20 Pairing suggestions: Grilled or roasted meats, game or fowl, hearty stews, or charcuterie board. These wines offer a lot of bang for the buck and are very impressive! Happy Belated International Cabernet Sauvignon Day! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Occasionally, I take stock of my “wine cellar” and open a bottle or two that has been collecting dust. While perusing the various labels this morning, I stumbled upon a box of three wines hidden so well I had genuinely forgotten about it. It was an exciting find, which inspired me to open one of the bottles and pair it with the evening’s dinner. The wines were a gift from Giovanna Neri, owner of Col Di Lamo in Tuscany, specifically Montalcino!  Photo credit: Penny Weiss Montalcino is located amongst the rolling hills of Tuscany, home to one of Italy’s most renowned wines, Brunello Di Montalcino. Montalcino is a small wine region comprised of 60,000 acres of olive groves, forests, and farmland, of which 3,500 acres are devoted to wine vineyards.  Made exclusively from the Sangiovese grape, (named ‘Brunello’ in Montalcino), Brunello Di Montalcino was awarded the first-ever DOCG designation (Denomination of Controlled and Guaranteed Origin) in 1980, the highest designation given under Italian wine law. Brunello di Montalcino is one of Italy’s most famous and distinguished wines. The skin of the Sangiovese grape is thick and tends to deliver fruit-forward wine with bright acidity and high tannins. The climate in Montalcino is warm and dry, typical Mediterranean weather. Vineyards are planted up to 500 meters in elevation, with north-facing slopes experiencing a cooler microclimate and more winds. In contrast, the southern and western-facing slopes are exposed to extreme sunlight and maritime breezes. The vines are planted in various soils such as limestone, clay, schist, volcanic soil, and galestro, which is schistous clay soil commonly found in most of Tuscany’s best vineyards. All these elements can contribute to the difference in quality, complexity, and character of the wine.  Photo courtesy of Col Di Lamo. Regulations require that Brunello di Montalcino age for a minimum of two years in oak wooden barrels and at least four months in bottle before release. The Riserva wine must age at least six months in bottle and is released a year later onto the market. And the wine can only be bottled in the location where it is produced. These wines have an aging potential of 30 years if stored properly and acquire more complexity the longer it ages. Col Di Lamo Col Di Lamo is an exclusive, all-female organic winery owned by winemaker Giovanna Neri and her daughter, Diletta.  Giovanna and Diletta. Photo courtesy of Col Di Lamo The winery was founded in 1994 after her daughter was born. The estate covers an area of approximately 80 hectares. Giovanna inherited her passion for wine and winemaking skills from her father, who passed away in 1991. Giovanna considers her wines “her creations” (children) and continually spreads her love and respect for the land and her products. It is a small production winery of quality and refinement.  Photo courtesy of Col Di Lamo. Here is an excerpt from my interview with Giovanna a few years ago. What inspired and motivated you to make this an all-female winery? Giovanna: For me, it was a natural process. My company is my creation, which I wanted for myself and for which I fought a lot in a world that was still very male-chauvinist, especially the wine industry. Compared to others, I had to prove triple to make it clear that a woman, completely alone and starting from scratch, could create wines of the highest quality. When I tell my story, I always say that I consider my company another daughter of mine. I gave it a name; I dedicated all the commitment, love, and dedication I have to it, as with my daughter Diletta. Where did you do your training to become a winemaker? Giovanna: I graduated with honors in law and embarked on a career as a lawyer. I felt, however, that this work, although gratifying, was not my way. So, at the age of 40, I decided to drastically change my life and have a part of the family business (it’s not so obvious if you are a woman). So, without any particular skills and the help of anyone, I threw myself body and soul into this fantastic adventure. There have been challenging times. The beginnings were really hard; I only had men around me, and no one believed I could do it. Luckily, they are the same men who now hold me in esteem. What is Diletta’s role in the company? Giovanna: Diletta helps me in communication. I believe a young vision is essential in a world that runs more and more on the Internet, especially social networks. Tell me about some of your challenges with winemaking and the industry. Giovanna: I strongly believe in wine and organic products in general. I was among the first to choose this type of cultivation in Montalcino, not without criticism. But I am convinced that it is the future. I feel like a guest in this land, and I have chosen to do this job precisely because I love the planet and want to respect and enhance it as much as possible, even for future generations. Although all three wines are highly rated, I chose to open the Brunello di Montalcino DOCG 2016  Photo credit: Penny Weiss This wine is hand-harvested and fermented with native yeasts. It is aged 24 months in oak barrels and six months in steel tanks.  Photo credit: Penny Weiss Nose: Berries, floral, cherry, earth, tobacco, herbs, fig and baking spice. Palate: Rich, savory, and balanced with blackberry, dark plum, cloves, cinnamon, nice acidity, and a long finish of savory and sweet dark berries. Simply elegant! Alcohol: 14% SRP: $68 Pairing suggestions: Aged cheese, roasted meat and game, hearty soups, stews, mushroom risotto, and seared tuna. I paired this wine with a thick, hearty, nutritious Lentil Tomato Soup filled with carrots, celery, onion, and an assortment of herbs.  Photo credit: Penny Weiss If you would like the recipe for the soup, please email me. Contact information is below.  Photo credit: Penny Weiss Until next time,
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com New vintages of Gaia reds have arrived! And, yes, I’m giving another shout-out to these consistently tasty wines from Domaine Bousquet’s Gaia collection!  Photo is courtesy of Kate Corcoran at Creative Palate. Domaine Bousquet is a family-owned winery and Argentina’s largest producer and exporter of organically grown wines. It is located in the Gualtallary Valley, high up in the Tupungato district of the Uco Valley, where altitudes can reach up to 5,249 ft. The winery was founded in 1997 by winemaker Jean Bousquet, originally from Carcassonne in Southwest France, where his family expanded four generations of winemaking. Please select from the menu at right for a more in-depth look at Domaine Bousquet. The label for these wines is a striking portrayal of Gaia, who in Greek mythology is the mother goddess presiding over the earth. It is a fitting name for wines produced from all organic grapes!  Photo credit: Penny Weiss Gaia Organic Cabernet Franc 2020 This vintage is 100% Cabernet Franc. Grapes are hand-harvested from vineyards at 4000 ft. altitude. The wine is aged in French oak for ten months.  Photo credit: Penny Weiss Nose: Dark berries, floral, and baking spice. Palate: Juicy notes of blackberry, plum, pomegranate, spice, and minerality. It is fresh and lively! Alcohol: 14.5% SRP: $20 Gaia Organic Cabernet Sauvignon 2019 Grapes for this 100% Cabernet Sauvignon are hand-harvested from vineyards at 4000 ft. altitude. This wine is aged in French oak between eight and ten months.  Photo credit: Penny Weiss Nose: Intense aromas of dark berries, dark cherry, baking spice, and a touch of minerality set the stage for this expressive wine: Palate: Aromas segue onto the palate with plum, vanilla, and a hint of chocolate. Smooth tannins and a lengthy finish beg for another sip. Alcohol: 15% SRP: $20 Gaia Organic Malbec 2019 This wine is 100% Malbec. Grapes are hand-harvested from vineyards located by the foothills of the Andes at 4000 ft. altitude. The wine is aged in French oak between eight and ten months.  Photo credit: Penny Weiss Nose: Floral, dark berries, baking spice, and hints of plum. Palate: Aromas segue onto the palate with a touch of dark cherry, earthiness, firm tannins, and a lengthy finish. Alcohol: 14.5% SRP: $20 Gaia Organic Red Blend 2020 This red blend is the first wine that launched the Gaia collection. The blend is 50% Malbec, 45% Syrah and 5% Cabernet Sauvignon. The best grapes are used for this wine and are harvested manually from Domaine Bousquet’s organically farmed vineyards. Wine aging takes place in French oak barrels for ten months.  Photo credit: Penny Weiss Nose: Aromas of violet, dark berries, and spice are inviting and heady.
Palate: Dark cherry and plum, blackberry, and spice entertain the palate with a hint of vanilla lingering on a long finish. It is juicy, fruity, smooth, and complex. Alcohol: 14.5% SRP: $20 Pairing suggestions for these wines: Grilled meat, BBQ, roasted chicken, hearty stews, cheese, pasta, seared tuna, and chocolate desserts! Gaia wines are a great value and never disappoint the palate! 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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