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There is no special occasion needed for these eight sparklers! Check out my article at Santé Magazine! santemagazine.com/adding-sparkle-to-the-holidays-beyond/ Until next time...
Cheers! Penina The holidays are fast approaching, and nothing sets the mood like the sound of a cork being removed from sparkling wine. It is the quintessential “pop” that signals “let the festivities begin.”  With so many styles of sparkling wine available from around the world, it can be daunting as to what wine to choose. Each country and its respective region has its name for sparkling wine, and the selection is vast. The list includes noted wines such as Champagne from the Champagne region, Crémant, made outside of the Champagne region of France, Cava from Spain, and Prosecco and Franciacorta from Italy. And then there is Sekt (pronounced Zekt), a sparkling wine produced in Germany. If you are not familiar with Sekt, then let me introduce you to these palatable wines! A Brief History Sekt, also called “Schaumwein “(sparkling wine” in German), has been called such since the late 1800s. Documents date back to the 18th century, alluding to “wine re-fermenting in the bottle,” but it wasn’t until 1826 that Sekt was first recorded. At the beginning of the 19th century, many German winemakers and winery owners traveled to Champagne to learn the technique of making quality sparkling wine. Among them was Georg Christian Kessler, who worked as an employee at Veuve Clicquot and then brought his expertise back to Germany. He established Sektkellerei Kessler in 1826, located near Stuttgart, the oldest sparkling wine producer in Germany. They only make Sekt using the traditional method (Klassische Flaschengärung in German,) where the second fermentation takes place in the bottle. Many of the German winemakers who traveled to Champagne back then remained in France and established Champagne houses that are thriving today like Krug, Mumm, Taittinger, Roederer, and Bollinger. World War 1 and II brought devastation to the vineyards, economy, and the downfall of sparkling wine in Germany. It wasn’t until the 1960s when a new method of making sparkling wine, other than the traditional method, was introduced, called the Charmat (tank) method (second fermentation takes place in the tank). This led to faster and more economical production, but unfortunately, the quality went down as production quantity revved up. However, the traditional method was not lost entirely. In the 1970s, young winemakers once again sought guidance from Champagne and became educated on the importance of terroir, which plays a vital role in the outcome of the wine, and production techniques. By the late 1980s, several winemakers set out on a mission to bring Sekt back to its original status. One of these innovators is Volker Raumland who founded Sekthaus Raumland in 1990. He has been described as the pioneer who “dared to start a new quality revolution in German Sparkling Wine. His two daughters Marie-Luise and Katharina joined the family estate in 2020, continuing with the same passion and love for high-quality German sparkling wine that their parents had and still have.” Sekthaus Raumland is dedicated strictly to pioneering modern, high-quality German Sekt. The estate doesn’t produce a single still wine! Raumland’s renowned high-quality sparkling wines made Volker a popular partner for other German wineries looking to make their own sparkling wines. In fact, Raumland makes Sekt for approximately 40 to 50 other German wineries.  Volker Raumland and his daughters. Photo courtesy of Sekthaus Raumland Today, Germany is making significant strides with sparkling wines. Here are some statistics. ➣Germany is the third-largest sparkling wine producer, with Italy number one and France following second. ➣Germany produced 9.0 million hectoliters of wine in 2019 (even though this is from the 2020/2021 report, the most recent figures are all from 2019). ➣Germany is the largest consumer of sparkling wine, with France, the US, Russia, and Italy following respectively. ➣3.4 million hectoliters of Sekt were consumed by Germans in 2019. ➣Germany is the 4th largest consumer of total wine; 20.4 million hectoliters in 2019. The USA tops the list with France and Italy following respectively. Stats provided by Wines Of Germany Most of the low-quality Sekt is consumed in Germany and not exported. It can be made with German grapes or bulk wine from other European countries. Fine German Sekt, Traditionelle Flaschengärung, is exported in very limited quantities, but smaller estates are now striving to make fine Sekt. When looking at a Sekt wine label, keep this chart in mind. Deutscher Sekt It must be made from German base wine. It can be made in the tank (minimum 90 days on yeast, 30 of those with continuous mixing). It can be made with traditional bottle fermentation (minimum nine months on lees). Deutscher Sekt b.A. It is the same as above but with a minimum of 85% of the grapes sourced from one of Germany’s 13 wine regions. Winzersekt It must be made by traditional bottle fermentation, with a minimum of nine months on lees. However, most winemakers far exceed that length. It must be 100% estate-grown fruit. The label must state grape variety and vintage. For more information about wine classification, sweetness levels, new regulations and quality standards for German wine, and an interview with Ernst Loosen, please refer to my article German Rieslings, First Stop Mosel. Riesling is Germany’s most celebrated grape variety, with the world’s largest vineyard area of 23,000 hectares dedicated to this grape. So, it stands to reason that Riesling plays a dominant role in the production of Sekt. However, Chardonnay, Spätburgunder (Pinot Noir), Weissburgunder (Pinot Blanc), and Grauburgunder (Pinot Gris) are also used, in addition to other varieties. Germany has ideal conditions for growing grapes to make sparkling wine. The climate, terroir, and especially the mineral-rich, slate soil yields light-bodied, high-acid wines. Styles range from extra dry to sweet. And sparkling wines made by Traditionelle Flaschengärung have so much depth and character. So, let’s explore some Sekt!  Photo credit: Penny Weiss Dr. Loosen The Dr. Loosen estate has been in the same family for over 200 years. When Ernst Loosen assumed ownership in 1988, he realized that he had vines in some of Germany’s best-rated vineyards. To maximize the potential of those vines, he dramatically crop-sized, uses only organic fertilization, insists on very strict fruit selection, and employs gentle cellar practices with a minimum of handling.  Ernie Loosen Photo courtesy of Dr. Loosen Estate Dr. L Sparkling Riesling NV (Deutscher Riesling Sekt) This wine is made with 100% Riesling using the Charmat method. It is very aromatic with floral and citrus notes that continue onto the palate with white stone fruit, apple, and pink grapefruit. Creamy bubbles and lively acidity complete this fruit-forward wine. Alcohol: 12% SRP: $16 Dr. Loosen Riesling Sekt Extra Dry NV This sparkling wine is made with 100% Riesling sourced from estate vineyards in the Mosel region and produced using Traditionelle Flaschengärung, with 15 months on the lees in bottle. It has all the classic aromas and flavors that one would expect from a Riesling with green apple, peach, nectarine, and racy acidity. Persistent, fine bubbles envelop the mouth, and hints of white stone fruit linger on the finish. Alcohol: 12% SRP: $25 Erni Loosen said, “Our Dr. L Sparkling and the Dr. Loosen estate Riesling Sekt are meant to be enjoyed as young wines. Personally, though, I much prefer sparkling wines with age, when the bubbles have calmed down, and they’ve had time to develop tertiary aromatics. So that’s what we do with the Pinot Noir Rosé Sekt. It’s done with the classic champagne method, with extended maturation in bottle. We started with five years on the lees before disgorgement and are working up to ten years. That’s when the wine really becomes interesting to me. It’s more complex and more harmonious. That’s what I look for in sparkling wine.” Dr. Loosen Pinot Noir Rosé Sekt Brut 2011 When Erni purchased a small parcel of vines in the Ürziger Würzgarten vineyards, a grand cru site in the Mosel region, he thought it was entirely Riesling. It wasn’t until the onset of the grapes ripening in the summer that Erni discovered this parcel was Pinot Noir! The question became what to do with these grapes since there isn’t a strong tradition of Pinot Noir on the Mosel. Erni combined his love for Pinot Noir and passion for great sparkling wine to produce this Rosé Sekt. 2011 is the first vintage release of their 100% Pinot Noir Rosé Sekt. It is produced using Traditionelle Flaschengärung with five years of bottle aging on the lees before disgorgement. Beautiful aromatic notes of floral and berries spill onto the palate with cherry, raspberry, vibrant acidity, and minerality. Creamy and persistent bubbles add to the lushness of this wine. Alcohol: 12.5% SRP: $35 Villa Wolf Pinot Noir Sparkling Rosé NV (Deutscher Sekt) Erni Loosen owns Villa Wolf, located in the Pfalz region in the Rhine river valley in southwest Germany, directly north of France’s Alsace region. The Villa Wolf varietal line-up includes exceptionally affordable, classic Pfalz wines made from traditional grape varieties. Because the Villa Wolf Pinot Noir Rosé still wine is so popular, Erni decided to make a sparkling version. Like Dr. L, the Villa Wolf Sparkling Pinot Noir Rosé is made using the Charmat method. Lovely aromas of floral, berries and watermelon, give way to a light and refreshing palate with a nice balance of acidity and minerality and a gentle spritz. Alcohol: 12.5% SRP: $16 Robert Weil Rheingau Riesling Sekt Brut 2018 The 2018 Robert Weil Riesling Sekt Brut is produced by the top Sekt producer in Germany, Raumland Sektkelleri. Raumland’s renowned high-quality sparkling wines made Volker a popular partner for other German wineries looking to make their own sparkling wines. Partnering with Raumland was an easy decision for Robert Weil because both strive for the highest quality in their wines. The Robert Weil estate was founded in 1875 and is considered one of the finest producers in the Rheingau region. Wilhelm Weil, 4th-generation, now presides over the estate.  Wilhelm Weil. Photo courtesy of Robert Weil This 100% Riesling was harvested from parcels neighboring the great Kiedrich Gräfenberg Grosse Lage vineyard. It is produced using the Traditionelle Flaschengärung method and matured on the lees in bottle for 20 months before disgorgement.
Delicious fruit aromas, citrus, and floral lead to a beautiful palate of honeysuckle, pear, green apple, lemon, and minerality. Persistent bubbles, crisp acidity, and a trace of sweetness add to the allure of this wine. Alcohol: 12% SRP: $47 Nicolas Pfaff, Robert Weil Export Manager, added: “The basic wines of our Riesling Sekt Brut originates from vineyards with high elevation, neighboring our very finest ones. Thanks to the perfect conditions for Riesling, with a cool climate, high amount of slate in the soils, and a typical hillside vineyard, Riesling is created. Afterward, these characteristics are refined with a classic “Méthode Champenoise.” The dosage is always a sweet wine from the famous Gräfenberg vineyard. It adds even more profile to an elegant, classy, and racy Riesling that perfectly reflects the grape variety and its origin.” Sekthaus Raumland Cuvée Marie-Luise Brut 2013 The grapes for this 100% Pinot Noir are hand-harvested from Dalsheimer Bürgel and Hohen Sülzer Kirchenstück vineyards located in the “Rheinhessen” region. The wine is produced using the Traditionelle Flaschengärung method and matured on the lees in bottle for 57 months. Raumland states, “The factor “time” plays a role of paramount importance for our sparklings. Since we only produce vintage sparklings, our “youngest” Sekt lies on lees for a minimum of four years. Our most prestigious Sekt even up to 12 years (without losing its freshness and crisp character).” Seductive aromas of brioche, berries, and cherry lead to an amazing palate with creamy bubbles and vibrant acidity. Soft berries, red apples, toasty notes, and minerality from the chalk soil come through. The elegance of this wine lingers with a long and satisfying finish. Alcohol: 12% SRP: $46 All of the above wines can be enjoyed as an aperitif or try pairing with dishes such as seafood, shellfish, appetizers, cheese, grilled fowl, spicy Asian cuisine, or light dinner fare. I asked Stephen Schmitz, senior director of Wines Of Germany, what his thoughts were about the future of Sekt. Stephen: “In the U.S., German Sekt producers have a huge opportunity to compete in the $18-$40 price tier, where I suspect more of the sparkling wine growth will occur in the next decade. Prosecco dominates the sub-$20 category and Champagne the $40+, but no one region or country has a stranglehold on the in-between. Dollar-for-dollar, I think German Sekts in that $18-$40 range are often better and much more interesting than those from most other countries, certainly at that price point. We can’t talk about the future of Sekt without talking about climate change. The reality is that the Earth is warming rapidly, and wine grapes picked for sparkling wines must be harvested at lower ripeness levels than their still wine counterparts; the category is even more sensitive to warming temperatures. In Germany, where historically achieving optimal ripeness has been the major struggle, the worst effects of climate change on viticulture isn’t so much rising temperatures as it is drought, flooding, or just generally unpredictable weather.” Marie-Luise Raumland added a few comments as well on the future of Sekt. Marie-Luise: “Among the smaller but traditional producers in Germany, I believe that German Sekt will have a major impact on that segment of the market. Just recently, the German Wine Institute declared 2019 as the Year of the German Sparkling wine. However, we still have a long way to go. Thirty-five years ago, we started as a small and unimportant producer of sparkling wine, and others were laughing about our vision to create a high-quality sparkling wine that could compete with other sparkling wines (like Champagne). Nowadays, winemakers from all over the world (recently from England, Greece, and even China) called us to ask for advice. That makes us proud and shows that the reputation of German sparkling wine might get back to where it once was. We totally understand that it takes time to gain back reputation.” Stephen also talked about how the Sekt market is changing and who the consumers are. Stephen: “In short, German Sekt is Sekty again! Here in the U.S., German Sekt imports are up 34% by volume and 25% by value in the first half of 2021, according to Gomberg, Fredrikson & Associates. In today’s world, sparkling wine drinkers skew younger than your average wine consumer, which tracks for Sekt too. Over the last 15 years, Americans have democratized our approach to sparkling wine so that it’s not just expensive bottles for special occasions or cheap swill for New Year’s Eve but rather something to be drunk whenever and at a variety of different price points. Interestingly, this has long been the case in Germany, where they drink more sparkling wine per capita than any other country.” Sekt, which was once considered a bland sparkling wine with no imagination, is now in the middle of a bubbly resurgence. So join the celebration, treat your palate and “pop” open a Sekt! Until next time… Cheers! Penina This article was originally published to Santé Magazine. To leave a comment or if you have an inquiry, please contact me at [email protected] There was a time when “oaky” Chardonnay ruled and made my palate sing as I savored the rich, buttery, and vanilla nuances the oak imparted. And then unoaked Chardonnay started to trend, and I found myself enjoying these lighter, refreshing wines that were fermented and aged in steel tanks, allowing flavors such as apple, citrus, pear, and minerality to shine through. However, I still enjoy oaked Chardonnay as long as the oak doesn’t dominate. About 20 months ago, I was introduced to and wrote about Ron Rubin and River Road wines. They recently sent me three styles of Chardonnay, but before I dive into them, here is a recap of the winery’s history and terroir.  Photo courtesy of Ron Rubin Winery With a degree in viticulture and enology at UC Davis obtained in the early 70s, Ron Rubin fulfilled a 40-year dream, and in 2011 purchased River Road Family Vineyards and Winery.  Ron Rubin Photo courtesy of winery. The winery is located in the Green Valley AVA, a subzone of Sonoma’s Russian River Valley, and sits in the mid-slope “sweet spot” of the Green Valley.  Green Valley – Russian River AVA Although Green Valley is one of the smallest appellations in Sonoma, it is the most consistent of any North Coast appellation in terms of soil, climate and flavor. Its trademark is the fog and Goldbridge soil. The fog that originates at the Petaluma Wind Gap in the coastal mountains defines Green Valley. Due to Green Valley’s proximity to the gap, this is the first place that the fog rolls in and the last place to burn off. Because of this, Green Valley encounters cooler morning temperatures for a longer period, more so than the northern parts of the Russian River. Temperature shifts are subtler here, and the cool marine climate, cooler daytime readings, and long growing season allow the grapes to slowly develop character and flavor as well as retain acidity and balance of sugars. This, in turn, adds to the complexity, aromas, lower alcohol, and freshness of the wines. Goldridge soil is the most predominant type of soil here. It is 60% sand, 10% clay, and 30% silt particles that are the remains from an ancient inland sea dating back three to five million years ago. The soil consists of a top layer of fine sandy loam covering a subsoil of sandy loam and fractured sandstone. The soil provides good drainage and excellent natural chemical balance. This is a perfect growing environment for cool-climate grapes such as Pinot Noir and Chardonnay. With lead winemaker, Ed Morris, Ron produces two well-defined brands, Ron Rubin Wines and the River Road collection. River Road Collection Most of the wines in this portfolio are priced from $14-$20. The portfolio includes an extensive range of wines established by the winery’s former owners. Ron believes that good wine should be accessible, “exceptional wines at a great value.” A signature of this collection is its easy-drinking style. Ron says, “I’m a fan of low alcohol wines. I keep the alcohol in check to produce elegant wines that you can enjoy, glass after glass.”  Photo credit: Penny Weiss River Road Un-Oaked Chardonnay 2020
The grapes for all of these Chardonnays are sourced from both estate-owned and family-owned vineyards. Fermentation and aging for this wine are in 100% stainless steel tanks. This is a crisp and light wine with citrus, floral, and sweet apple notes on the nose. The palate offers refreshing notes of grapefruit, pear, melon, and green apple, along with a slightly sweet edge. Alcohol: 12.5% SRP: $15 River Road Reserve Un-Oaked Chardonnay 2020 What sets this un-oaked Chardonnay apart from the one above is that it is aged “Sur lie,” (which means on the lees), for four months. The objective is to produce a fuller-bodied and richer Chardonnay without oak influence. Aromas of apple, citrus, and stone fruit segue onto the palate with a creamy texture, a touch of tropical fruit, with white peach lingering on the finish. Alcohol: 14% SRP: $17 River Road Double Oaked Chardonnay 2019 No, this wine doesn’t spend twice the time in oak barrels. A special blend of American and French oak barrels is used to age the wine. The nose exhibits apple, vanilla, and stone fruit that follow through to the palate. This full-bodied wine shows vanilla, subtle buttery notes, white peach, and baking spice on the palate. If you are a fan of oaked Chardonnay, this is one to try. Alcohol: 14.8% SRP: $17 Enjoy these wines as aperitifs or with appetizers, seafood, poultry, light pasta, or salads. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] It has been almost two years since I last met with wine producers and toured vineyards in person. My interactions have been restricted to a world of virtual meetings and wine tastings. With travel finally opening up again, my virtual plane has been retired for now, and I am finally taking to the skies once again and heading to Spain!  I will return soon to regale you with stories about wine, food, and so much more! Until then...  Photo credit: Jeff Siepman October is a beautiful time of year filled with fall festivals, hayrides, and dazzling mum displays. The trees are bursting with color, and the crisp smell of autumn is in the air. It is also Halloween month, a holiday that is enjoyed and celebrated by both young and old. There are pumpkins to carve, costumes to make, parties to plan, and of course, let’s not forget scary haunted houses, spooky trails, and ghost tours!  Photo credit: Cseungiu Lee Halloween is also a time for lots of fun creativity in the kitchen and making many delectable treats for children. Of course, adults enjoy holiday treats as well, especially beverages. If pumpkin lattes and hot apple cider aren’t your thing, there are more “spirited” Halloween-themed drinks such as Poison Apple Cocktail, Boozy Witch’s Brew. Black Devil Martini and Zombie Slime Shooters!  Photo credit: Tastemade.com But if you prefer sipping wine, please step into my "Hallowine" cellar, if you dare, and I’ll tell you a few tales!  Photo credit: Penny Weiss Casillero del Diablo Once there was a winemaker named Don Melchor Concha y Toro who founded the Concha y Toro winery in Chile in 1883. He started his winery with grape varieties that he brought back to Chile from the Bordeaux region of France, with which he made exquisite wines. Don Melchor reserved an exclusive batch of these wines for himself that he kept under lock and key. According to legend, these wines continually disappeared from the cellar. So to stop the theft of these wines, Don Melchor spread a rumor that the devil himself lived in the cellar guarding the wines. Everyone became terrified, and some people claimed that they had seen the devil. The rumor worked, the thefts stopped, and Don Melchor continued to enjoy his wines. To this day, the cellar is known as the “The Devil’s Cellar” and remains protected…forever!  The Devil’s Cellar Photo courtesy of Casillero del Diablo Casillero del Diablo, which means “devil’s locker” in Spanish, is a legendary brand that is part of Concha y Toro’s portfolio with the “devil” logo on every bottle. The cellar is located in Pirque, close to Santiago, and is open for tours. Here are two wines from Casillero del Diablo to add some devilish fun to your Halloween.  Photo credit: Penny Weiss Casillero del Diablo Reserva Red Blend DO 2018 The grapes for this red wine are a mysterious blend of Syrah and Cabernet Sauvignon sourced from Rapel Valley. The wine is shrouded in secrecy about its length of aging, but rumor has it that it spent about ten months in French oak. But there is no mystery as to this wine’s aromas and taste! Nose: Dark berries, black cherry, fig, spice, and vanilla Palate: Juicy plum, dark cherry, spice, dark chocolate, and soft tannins Alcohol: 13.5% SRP: $11.99 Pair with grilled meat, game, seared tuna, hearty stews, and pasta.  Photo credit: Penny Weiss Casillero del Diablo Reserva Cabernet Sauvignon 2019 The grapes for this wine are sourced from Central Valley D.O. Its aging remains a secret closely guarded by the devil in the cellar! Nose: Intense aromas of dark berries, cherries, plum, floral, and spice. Palate: Aromas spill onto the palate with a touch of anise. It is beautifully balanced with firm tannins and dark chocolate and plum lingering on a long finish. Alcohol: 13.5% SRP: $11.99 Pair with hearty or spicy cuisine, grilled meat, aged cheese, or stews. Flora Springs Flora Springs is a family-run winery located in Napa Valley, CA, founded in 1978 by Jerry and Flora Komes. Today, their son John and daughter Julie are the proprietors of the estate, and Julie’s husband, Pat Garvey, is the vineyard director and proprietor. The property is situated among vineyards planted in the late 1800s, now part of the estate vineyards. When the Komes bought the estate, it came with a “Ghost Winery.” originally constructed in 1885. “Ghost Winery” is a term used to describe any winery between 1860 and 1900 that was non-functional and in disrepair in the early 20th century due to the Great Depression, phylloxera, and Prohibition. According to Flora Springs, “Before 1919, when Prohibition began, there were an estimated 713 winery businesses in California. Following its repeal 14 years later, only 40 wineries were left. This resulted in a wave of abandoned wineries throughout the next several decades. Many wineries of the time disappeared forever; others were left in ruins.” After his parents bought the property, John completely renovated the old stone winery into a home and lives there with his wife, Carrie.  Before and after photos of the Ghost Winery courtesy of Flora Springs In honor of Flora Springs history, every year around Halloween time, they bottle a small amount of estate-grown Malbec from the vines in front of the old winery as a tribute to the estate’s “ghostly history.” The label is a hand-drawn etching of the historic stone cellar. Ghost Winery Malbec 2019 This wine is 100% Malbec and aged 18 months in French (75%) and American (25%) oak barrels. Nose: Plum, cherry, berries, baking spice, and figs Palate: Lush dark berries, black plum, cocoa, fig, spice, silky tannins, and a long finish. Flora Springs says, “It’s hauntingly delicious.” Alcohol: 14.2% SRP: $60 Pair with stews, hearty soups, grilled meat, seared tuna, or aged cheese.  Photo credit: Penny Weiss In addition to the Ghost Winery Malbec, Flora Springs produces a one-of-a-kind Halloween-themed label and limited edition wine. Every year since 2008, consumers look forward to these whimsical Halloween wine bottles. This year, General manager and third-generation Nat Komes collaborated with New York-based artist Marc Sasso to create the All Hallows’ Eve Cabernet Franc label. The result is an image of witches dancing in the moonlight while brewing a special potion. Hmm, I wonder what that could be! All Hallows’ Eve Cabernet Franc 2019 The grapes for this 100% Cabernet Franc are sourced from a small block of the family’s estate vineyard in Rutherford. It is aged 18 months in French (80%) and American (20%) oak barrels. Nose: Red fruit, baking spice, cherry, and a hint of floral. Palate: Juicy notes of black raspberry, dark cherry, chocolate, spice, and a touch of sour cherry on a long finish. It is a balanced and well-structured wine. Alcohol: 14.2% SRP: $60 Pair with grilled meat, fowl, seared tuna, or a Halloween chocolate treat! And what would Halloween be without adding a little “magical” sparkle to the festivities? Bottega SpA Bottega SpA is headquartered in Bibano, Treviso, in the Veneto region of northern Italy. It is here that the company produces Prosecco DOC and grappa. In addition, they have another winery in Conegliano for the production of Prosecco DOCG. Bottega also manages wineries in Valpolicella and Montalcino. 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. All of the bottles are beautifully designed and made of hand-blown Venetian glass in Bottega’s glass factory. Academia Prosecco Rainbow Collection is a brand that celebrates the art of Venetian glassmaking and the city’s festive carnival atmosphere. Each colorful bottle of this collection contains Prosecco DOC. There are many colors to choose from, and the bottles can be combined to “create a rainbow of emotions.” In addition, one can mix and match the colors to celebrate specific holidays or events. Bottega SpA has no ghost stories to tell, but they have certainly gotten into the “spirit” of Halloween with their orange and black Halloween pack of Prosecco DOC.  Photo credit: Penny Weiss Prosecco Spumante DOC Brut
Made with 100% Glera, these grapes are hand-harvested from manually maintained and sustainable vineyards in Treviso Plains. This wine is produced using the Martinotti (Charmat tank) method. Nose: Floral, apples, citrus Palate: Apple, pear, pink grapefruit, and a hint of floral with a creamy mouthfeel, fine bubbles, and apples lingering on the finish. This is a fresh and lively sparkling wine. Alcohol: 11% SRP: $42 (Halloween pack of two) Pair with a charcuterie board, light salads, fish, risotto, or enjoy as an aperitif. Although Halloween is a great time to let one’s imagination run wild and tap into one’s creative spirit, all of these wines need no special occasion to open and enjoy! Whatever you choose to sip on Halloween, I hope you have some juicy ghost stories to pair with it! Happy Hallowine! Cheers! Penina This article was originally published on Santé Magazine. To leave a comment or if you have an inquiry, please contact me at [email protected] When one thinks of wines from the western part of the United States, in all likelihood, California pops up first. However, the Pacific Northwest is also known for its fine wine production from Oregon and Washington. These northerly states benefit from the warm days and cool nights, resulting in ripe fruit and fresh acidity in the wines. Oregon is known for its production of Pinot Noir, and Washington has a reputation for its fine Cabernet Sauvignon, Merlot, Riesling, and Chardonnay. Here are four wines representing both states for your palate to explore.  Photo credit: Penny Weiss Mack & Schühl, a Miami-based national importer, recently launched United Ink, a new portfolio of wines from the Pacific Northwest, bringing together two of the most acclaimed winemakers, Joe Dobbes (Oregon wine) and David Forsyth (Washington wine). Mach & Schühl said, “Joe and David’s shared philosophy is to showcase the quality of the Pacific Northwest’s wine regions by creating modern versions of the classic wines of the old world.” Each eye-catching label depicts an animal symbolic of that particular region. United Ink Dry Riesling 2020 This wine is 100% Riesling sourced from a single vineyard in the Rattlesnake Hills sub-appellation of Columbia Valley AVA in Washington. Nose: White stone fruit, honeysuckle, and citrus Palate: Fresh acidity, tropical fruit, melon, and is a touch sweeter than the “dry” on the label. Well-balanced though, and the acidity shines through. Drink as an aperitif or pair with seafood, grilled chicken, and veggies. Alcohol: 12% SRP: $12  Photo credit: Penny Weiss The label for this wine features a Sockeye salmon found in vast quantities in the Columbia River and its tributaries. United Ink Red Blend 2019 The blend for this wine is 60% Merlot, 20% Syrah, and 20% Cabernet Sauvignon sourced from multiple single vineyards in Columbia Valley’s AVA Horse Heaven Hills and Wahluke Slope sub-appellations. Nose: Cherry, dark berries, and a hint of floral Palate: Dark and sour cherry, blackberry, raspberry, baking spice, and tantalizing acidity with a spicy finish. Pair with grilled meat, barbecue, Asian cuisine, or seared tuna. Alcohol: 14.1% SRP: $18  Photo credit: Penny Weiss This label features a Cougar native to the Pacific Northwest. United Ink Cabernet Sauvignon 2019 The grapes for this wine are sourced from single vineyards in Columbia Valley’s AVA Horse Heaven Hills and Wahluke Slope sub-appellations, and the wine is 95% Cabernet Sauvignon and 5% Merlot. Nose: Floral, plum, baking spice Palate: Fresh fruit, plum, baking spice, a hint of tobacco, and medium tannins. Alcohol: 14.1% SRP: $18 Pair with grilled meat, hearty stews, spicy appetizers, or pizza.  Photo credit: Penny Weiss This label depicts an American Bald Eagle, commonly seen all over Oregon and Washington wine country. United Ink Pinot Noir 2019 This wine is 100% Pinot Noir, with grapes sourced from vineyards in Oregon’s renowned Willamette Valley and Dundee Hills wine appellations. Nose: Cherry, spice, floral, and a hint of anise Palate: Ripe fruit, sweet and sour cherries, dark chocolate, and nicely integrated acidity with smooth tannins and a long finish. Alcohol: 13% SRP: $22 Pair with game, swordfish, cheese, and smoked salmon.  Photo credit: Penny Weiss This label is of a Black and White Magpie, considered one of the most intelligent birds in the world and found throughout the vineyard regions of Oregon and Washington.
Happy tasting! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Read my latest article for Santé Magazine about the wines of Croatia. Click the link below. https://santemagazine.com/wines-of-croatia-an-overview/  Once upon a time, when I was a pre-teen, my cousins and I would take the opportunity at various family events to run around and steal sips of the grownups whiskey sours and Old Fashioned cocktails when they weren’t looking. The key motivation was not to “drink alcohol” but to savor the unusual sweet and sour flavors that danced on our palates. And yes, getting a little “buzz” and having endless giggles was a bonus. As many of you might know, I am a purist when it comes to sipping vodka and whiskey, tending to shy away from anything “flavored or infused.” So, when I received three samples of flavored whiskey, I was rather curious and a touch skeptical. But I wondered if these bottles might hold those savory/sweet flavors from my youthful days.  Photo credit: Penny Weiss Old Elk Distillery launched Whiskeysmith Co in Fort Collins, CO., with the purpose of making premium flavored whiskey. Old Elk Distillery was founded in 2013 by entrepreneur Curt Richardson. According to Melinda Maddox, Beverage Director of Whiskeysmith, “We are founded in flavor and find comfort in our craft. Our platform for flavor ideation, combined with handcrafted American whiskey, creates a product that is unique in the whiskey category. Our line of Whiskeysmith Flavored Whiskeys offers something for every palate.” Whiskeysmith’s portfolio currently includes chocolate, banana, pineapple, blood orange, salted caramel, peach, and coconut. Fictional twin siblings inspired the brand with very different tastes; one, a master distiller with a taste for stiff whiskey neat, the other, a flavor aficionado, with an appetite for sweets.  Fictional twins! Photo credit: Penny Weiss Together, the twins created a product that they both could enjoy. Although the twins are fictional characters, Whiskeysmith is founded on their inspiration. As the bottle states, “Joined at the Sip.” Whiskeysmith worked with the industry’s best flavorists and tastemakers they knew to create a balanced flavor that could be enjoyed straight from the bottle or mixed in a cocktail. The whiskies sent to me are infused with enticing flavors of blood orange, salted caramel, and peach that seem fitting for the autumn months and approaching holidays. So, let’s see how they rate. The test will be how they taste neat. All of the whiskies are 60 proof and 30% alcohol. SRP: $23.99 Peach Flavored Whiskey This is made with American whiskey and a natural peach flavor. Nose: Juicy peach and vanilla Palate: Lovely balance of white peach and whiskey, resulting in a savory peach cobbler. Subtle notes of vanilla and spice blend nicely for a long and smooth finish. A nice sipper, or try it in a cocktail.  Photo credit: Whiskeysmith The Fizzy Peach Build in a highball glass 2oz Whiskeysmith Peach Splash of cranberry juice, Top with lemon-lime soda Blood Orange Flavored Whiskey Natural blood orange flavor is infused, giving this whiskey a light zest. Nose: Delicate orange notes with a hint of spice and floral Palate: This is the sweetest of the three samples, with the orange fading too quickly for my taste. However, this whiskey would be a nice addition to cocktails.  Photo credit: Whiskeysmith Beyond The Clouds INGREDIENTS: 1 oz. Whiskeysmith Blood Orange 1 oz. Mezcal 0.5 oz. Lemon Barspoon (1/8 oz) Bourbon Barrel Aged Maple Syrup (Regular Maple Syrup works too!) 1 Dash Cardamom Bitters 1 Heaping tsp. Greek Yogurt Garnish: Dehydrated Blood Orange Wheel METHOD: Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Strain into a cocktail glass and garnish with a dehydrated blood orange wheel. Salted Caramel and Salt Flavored Whiskey This is my favorite of the three samples. Natural salt and caramel are used in this blend. The caramel infused with the whiskey is delicious! Nose: Lovely notes of caramel and vanilla Palate: Rich flavors of creamy caramel blended with just the right amount of salt merge beautifully with the whiskey, ending with a long, warm finish. This would be heavenly poured over vanilla ice cream or a whiskey float!  Photo credit: Whiskeysmith Salty Smith
1 oz. Whiskeysmith Salted Caramel 1 oz. Rye .5 oz. Coffee Liqueur 3 dashes Chicory bitters Garnish with caramel and salt on the rim and an orange twist. Although these whiskies don’t exactly duplicate my “whiskey sour” memories, they definitely have a special savory/sweet thing going on. Drink them neat, over ice, or in a cocktail. And with the holidays approaching, have some fun and invent a recipe or two! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Yes, we are making a quick stop to the heart of Douro Valley again to revisit Quinta do Crasto and review three delicious wines!  Photo credit: Penny Weiss Here is a re-cap of Quinta do Crasto from a previous article. Quinta do Crasto is a fourth-generation, family-run business that has been in the family of Leonor and Jorge Roquette for more than 100 years. It is also one of the oldest winemaking estates in the Douro region of Portugal. The earliest written records mentioning Quinta do Crasto and its wine production date back to 1615. One hundred forty years later, in 1756, the Douro became the first-ever demarcated and regulated wine region in the world. And in 2001, UNESCO sanctioned the Douro region as a World Heritage site. Quinta do Crasto is headquartered in the heart of Douro Valley, in Gouvinhas, a municipality of Sabrosa, and is one of the most picturesque parts of the Douro.  Photo courtesy of Quinta do Crasto With the help of Jorge and Leonor’s sons, Miguel and Tomás, and daughter, Rita, they produce top-quality Douro DOC wines, in addition to port and olive oil.  The Roquette family. Photo is courtesy of Quinta do Crasto Quinta do Crasto has four estates that spread across the sub-regions of the Douro Demarcated Region of northern Portugal. The Douro experiences a hot, continental climate, with each sub-region demonstrating its unique topography, soil, and water resources.  Map courtesy of The Society of Wine Educators Quinta do Crasto is a 335-acre estate of which 185 acres are planted to vines located in the Cima Corgo sub-region. Most of the vineyards are on south-facing slopes that extend from the banks of the Douro River to an altitude of almost 600 meters. The soils are of schist complex types that can absorb and retain heat. This, combined with dry conditions and excellent sun exposure, forces the roots to grow dozens of meters deep in search of water. All of these conditions contribute to the complexity and intensity of the wines produced. Small plots of old vines that total 98 acres are located on terraces with stone retaining walls to protect these older vines, some of which are a hundred years old. They recently expanded their vineyards to the Douro Superior sub-region with a new vineyard of 371 acres. So, let’s taste some wine! Crasto Superior Red 2016 Douro DOC The grapes for this blend are sourced from 15-year-old vines in the Douro Superior sub-region and are a blend of Touriga Nacional, Touriga Franca, Tinta Roriz, and Souzão. The wine is aged for approximately 12 months in French oak barrels.  Photo credit: Penny Weiss The color is royal purple with aromas of ripe berries, a hint of cherry, and baking spice. Dark berries, plum, licorice, spice, and firm tannins abound on the palate. This wine is nicely structured with a long finish. Pair with grilled steak, seared tuna, hearty stews, or a charcuterie board. Alcohol: 13.5% SRP: $29 Quinta Do Crasto Reserva Old Vines 2016 Douro DOC The estate has 40 hectares of old vines spread throughout 42 vineyard lots. Among them are the famous Vinha da Ponte and Vinha Marie Teresa. Dozens of mixed varieties are planted in these plots. The grapes for this wine are sourced from old vines averaging around 70 years of age, with mixed plantings of 25 to 30 different grape varieties. This wine is aged in French (85%) and American (15%) oak barrels for 18 months.  Photo credit: Penny Weiss This is an elegant wine with a dark ruby color. An expressive nose of berries, anise, spice, and earth give way to a layered palate of dark fruit, berries, spice, a hint of minerality, and firm tannins. The finish is long, with notes of dark berries and cocoa lingering. Serve with game, hearty stews and soups, or grilled dense fish. Alcohol: 14.5% SRP: $45 Quinta Do Crasto Touriga Nacional 2016 Douro DOC The grapes for this 100% Touriga Nacional are sourced from the best Touriga Nacional plots of Quinta do Crasto estate and only bottled in the best years when the highest levels of quality and excellence are achieved. This wine ages for 18 months in French oak barrels.  Photo credit: Penny Weiss Touriga Nacional’s signature bouquet of violets is present in this deep purple-colored wine. Other aromas include fresh berries, spice, and oak that segue onto the palate with notes of dark chocolate and blackberries lingering on a long finish. This wine has excellent structure and smooth tannins. If allowed to age another year or so, it will develop even more complexity. However, it is ready to enjoy now. Serve with hearty cuisine.
Alcohol: 13.5% SRP: $78 All of these wines are amazingly fresh with beautifully concentrated flavors. I used my Coravin system on all three bottles and am looking forward to opening them within the next year! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] If you’ve been following my posts for the last few years, then you know that on occasion, I will review new vintages of my favorite wines from producers that I have written about in the past. And so it is with Pasqua Vigneti é Cantine who always pleases my palate with their expressive and memorable wines. This family-run business led by third-generation Pasqua brothers is located in Verona, Italy. They have complete control over 741 acres of vineyards (1/3 is estate-owned) that stretch from Lake Garda to Soave.  Photo courtesy of Pasqua If you are not familiar with this estate, please click on the link below to learn more about Pasqua’s history, vineyards, and wines, or click on Pasqua from the menu at right. thewineknitter.com/1/post/2019/01/day-701-the-two-brothers-of-verona.html Although we are transitioning to the autumn season, and “more robust” wines might be on your mind, both of these wines are a pleasure to drink all year round.  Photo credit: Penny Weiss Pasqua “11 Minutes” Rosé Trevenezie IGT 2020 This wine is a unique blend of 50% Corvina, 25% Trebbiano di Lugana, 15% Syrah and 10% Carménère sourced from Lake Garda. The wine is called “11 Minutes” because, after harvest, the grapes are gently pressed, and with only 11 minutes of skin contact, the most noteworthy qualities of the grapes are extracted, and the color is obtained. The bottle is an unusual oval shape, with an alluring photo of Lesbia seen through the front label.  Photo credit: Penny Weiss A beautiful bouquet of floral, citrus, and red berries continues onto the palate with notes of strawberry, spice, and vibrant acidity. This is a fresh and elegant rosé. Serve as an aperitif or pair with light fare. Alcohol: 12.5% SRP: $20 Passione Sentimento Bianco Veneto IGT 2019 This wine is 100% Garganega grapes that are hand-harvested and sourced from Veneto. The Appassimento technique is used to make this wine. Grapes dry in crates in the drying loft for a short time to enhance the sugar and floral aromas before maceration and fermentation. Once fermentation is complete, part of the wine is aged in French oak for a few months and then finally blended. The label is an original photo of Juliet’s courtyard by photographer Giò Martorana. The courtyard is a tourist attraction in Verona that conveys the love story of Romeo and Juliet and where tourists are invited to leave and exchange messages of love.  Photo credit: Penny Weiss It is quite aromatic with notes of stone fruit, citrus and floral on the nose. The palate offers peach, apricot, white flowers, and lemon. It is refreshing, crisp, and well-balanced. Serve as an aperitif or with fish, salads, or cheese.
Alcohol: 13% SRP: $16 Enjoy! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] |
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