Artie - Sauvignon Blanc

 This bottle of wine was consumed by me and my partner while watching the comedic movie "Blood Into Wine" . Movie was rather odd, so the wine was very helpful. 

Name: Artie - Sauvignon Blanc
Variety: 100% Sauvignon Blanc

Region:  Pays d'Oc IGP
Country: France
Year: N/A
Price: $11

Critic Review: Fruity and zesty with flavors of lime, apple and gooseberry. As a cheaper wine there didn't seem to be a whole lot of reviews, so the first sentence was the best I could find [1].

Wine Folly Review: A unique-tasting white wine with strong herbaceous flavors that are derived from compounds called methoxypyrazines (also found in bell peppers!). Sauvignon Blanc is a wonderful pairing partner with herb-driven sauces, salty cheeses, light meats, and last but not least, Asian food.

Personal Review: I very briefly tasted the cat piss that is known to be characteristic to this type of wine. It was refreshing and on the sweeter side, but not over-bearing. This wine was easy to drink on it's own. We enjoyed it quite a bit. It was definitely fruity and had a bit of apple flavor to it[pg 141, 2]. 

Works Cited

1. G. Food, “Giant Food Launches New Wine Line, ‘Artie’ at Virginia Stores,” PR Newswire: press release distribution, targeting, monitoring and marketing, 17-Jan-2020. [Online]. Available: https://www.prnewswire.com/news-releases/giant-food-launches-new-wine-line-artie-at-virginia-stores-300988054.html. [Accessed: 26-Feb-2023].

2.  M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015. 

Sourgal - Moscato d'ASTI

 This week right before enigneering Ball, we got dinner at the Cellar and shared a bottle of moscato with a friend. 

Name: Sourgal - Moscato d'ASTI 
Variety: 100% Muscat grapes

Region:  Piedmont
Country: Italy
Year: 2021
Price: $12

Critic Review: Yellow, changing towards green, vivid, brilliant. Intense, polyhedral: it recalls orange flowers, yellow peach, sage and just picked Muscat grapes. Sweet and harmonic, well balanced, with a typical Muscat's acidity [1].

Wine Folly Review: An ancient aromatic white variety originally from Greece that’s available in all styles from dry to sweet, still to sparkling, and even fortified. Drier styles pair well with salads, sushi, and fresh fruit. Sparkling Moscato d’Asti is excellent with almond cake. Fortified Muscat tastes great with cheeses and nuts [pg. 120, 2].

Me!

Personal Review: After drinking many deep reds are dry wines, Moscato felt very refreshing and sweet. It had strong honey notes with a little bit of citrus. Personally it maybe was a little too sweet, but in general very easy to drink. I had the wine with some salmon and salad. The salad fit it quite well, but I would prefer a drier wine to go with red fish.  

Works Cited

1. “Elio Perrone Sourgal moscato d'asti price & reviews | drizly.” [Online]. Available: https://drizly.com/wine/white-wine/moscato/elio-perrone-sourgal-moscato-dasti/p123022. [Accessed: 26-Feb-2023].

2.  M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015. 

Wine and Cheese Blog 1

 

With a group of 5 friends, we together went to the Wine Lab to do the first pairing of wine and cheese. All of us got flights and split 3 cheeses between the table. I went with an all white wine flight, because after the dinner date and came to a conclusion that I'm not ready for red wines. The name of my flight was "White Light Flight" and wines were:

1. Raywood Chardonnay' 21 from California

2. First Light Chenin Blanc'22 from South Africa 

3. Bodegas Roijanas Monte Real Blanco'20 from Spain 

The Cheese were: 

• Vermont Honey Truffle
• Fromager D'Affinois Herb
• El Trigal Manchego
  

I will go wine by wine, explaining how it changed from before cheese, and after each of the three cheeses. Raywood Chardonnay was the first wine I tried. At first it smelled like apple cider, but tasted like bitter acid, or a very very not ripe apple. It had a lot of tannins and felt complex. The first cheese I tried it with was Manchego, which was the hard, rather bland cheese. As it was fatty, it made the bitterness side and the sweetness came through in the wine, some caramel notes came through. 

The next was the honey garlic. Personally, I disliked that cheese with a passion, it was too sweet, too garliky and too goaty. None of the three flavors were enjoyable to me, but I consumed it for the purposes of the experiment. The chardonnay somehow managed to make the already overwhelming cheese stronger in flavor, and it really opened the garlic flavors. 
Lastly it was the  fromager, which is a blue cheese. For this pairing, the cheese opened the wine more than the other way around. You could taste the cider side of the wine a lot and it made the wine more alcohol forward. 

The next wine I had was the Chenin Blanc. This wine smelled like paint thinner or whitener, it felt sort of oxidized, and didn't have terribly much acid. Overall before cheese it was not good. With Manchego cheese, nothing really changed, the wine was still odd. However, with fromager, the cheese tasted completely different, the wine opened a lot of complexity of the mold from the cheese. Honey truffle was the only cheese that made wine taste better, however, cheese stayed unbearable. 

Last wine of the night was Bodegas Roijanas Monte Real Blanco, before cheese it wasn't fruity, more

flowery and I got a bit of vanilla from it. It was quite sour overall. This wine was the first one to have opened flavors of the bland-ish Manchego and wine also became sweeter. It had the same affect on the fromager as Chenin Blanc, made the fungi taste much stronger and uncovered undertones of the cheese. The honey truffle made the wine less sour and balanced out the odd tasting cheese. 

Overall I really enjoyed the experiment, I really want to go again to the wine lab and do it without worrying about note taking and just enjoy the flavors and combinations they bring. 

Clean Slate Riesling

 This wine was the second wine of the Valentine's day celebratory wine. It was bought by my partner for me, and from my understanding he asked for a "dry white". On a side note, we confused both wines without food and had the dry white before the sweet red. 

Name: Clean Slate Riesling 
Variety: 100% Riesling 

Region:  Mosel
Country: Germany
Year: 2021
Price: $13

Critic Review: Clean Slate is a balanced Riesling, hallmarked by its lively acidity and minerality and complimented by flavors of ripe peach and citrus fruits. Originating from the Mosel Valley in Germany, the clean, fresh and modern style of this wine is perfect for any occasion. Clean Slate is super versatile and pairs with a wide range of cuisines. It's bright acidity and citrus notes are the ideal complement to seafood and sushi, while its delicate freshness soothes spicy dishes [1].

Wine Folly Review: An aromatic white variety that can produce white wines ranging in style from bone-dry to very sweet. Germany is the world’s most important producer of Riesling.

image Off-dry Riesling wines make a great pairing to spicy Indian and Asian cuisines and do excellently alongside duck, pork, bacon, shrimp, and crab [136, 2].

Personal Review: This was in fact a dry brisk wine, with little sweetness. It felt like it would go well if we were to drink it by the ocean while snaking on a pineapple. It caught me a little bit off guard for being sparkly, it was a very very light fizz, but it was present. The wine overall had hints of pear and lemon in my opinion. 

Works Cited

1. “Clean slate,” Wine.com. [Online]. Available: https://www.wine.com/product/clean-slate-mosel-riesling-2021/1112402#closePromoModal. [Accessed: 19-Feb-2023].

2.  M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015. 

Serena - Sweet Red Wine

 This weeks wines were consumed on the very special day - the Valentine's Day. My boyfriend and I chose to get wines for each other on that day, and we tried to pick something the other person will enjoy. This wine was bought for him, by me, and the description I gave at the Vintage Cellar was "Red and Sweet, but not a Port". 

Name: Serena - Sweet Red Wine 
Variety: Blend

Region:  Piedmont Region, Barbero
Country: Italy
Year: 2021
Price: $16

Critic Review: Serena is a versatile wine with aromas of rose and an accent of rhubarb-strawberry pie. On the palate, the wine has raspberry and cherry flavors with a rich mid- palate and lingering, complex finish. Lightly "frizzante", Serena has the perfect balance between sweetness and acidity. lt is ideal with desserts especially those with fruit and also an enjoyable aperitif [1].

Wine Folly Review: As an everyday red Barbera is a perfect match with pepperoni pizza. At their best, wines offer spiced and sour cherry flavors with an unmistakable aroma of melted licorice. Explore the regions of Barbera d’Alba, Barbera d’Asti, and Barbera del Monferrato Superiore for the best quality [pg. 199, 2].

Personal Review: Just as I asked, wine was red and very sweet, only 7% alcohol, it was pretty light on the tongue. There was a bit of a fizz to the wine, but it wasn't champagne level of sparkly. This wine can be best described as a cherry soda, it tasted more like cherry than anything else and my partner said it would go great as a float. Overall a great wine, I would do it again. 

Works Cited

1. “Serena Sweet red wine,” Internet Wines.com. [Online]. Available: https://internetwines.com/products/serena-sweet-red-wine. [Accessed: 19-Feb-2023].

2.  M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015. 

Taylor New York - Port

 This wine has been given to be for a tasting by my fellow partner who claimed that this was the best wine he has had in his entire life. As I really enjoyed the dry sherry from the same vineyard, I was more than interested in this desert wine. 

Name: Taylor Port
Variety: Port

Region:  Finger Lakes, New York
Country: United States
Year: Unavailable
Price: $10

Critic Review: New York - Taylor Dessert Port is a rich, moderately sweet, ruby red port. This wine features a rich fruity taste and smooth finish, which create a unique taste and depth of character. This wine pairs well with roasted duck, pork medallions, and chicken with mushrooms [1]. 

Wine Folly Review: The most famous fortified wine of Portugal is a blend made in a range of styles including white, rosé, red, and tawny. Each style has a unique taste, so try them all! If you want to experience what a perfect pairing tastes like, grab a bottle of LBV or Vintage Port and a hunk of Stilton cheese [pg. 133, 2.

Personal Review: In the wine course, I was told that ports do tent to be very sweet, however I didn't quite realize how sweet. The sweetness was really in my opinion unbearable, I could drink a total for 10 sips before it being more than enough. In all reality it sort of felt like drinking spiked grape jelly. Maybe this wine would make sense purely as a desert. However, I would pair it with cheese, to try to beat the sweetness. 

Works Cited

1. “Taylor Port,” Total Wine & More. [Online]. Available: https://www.totalwine.com/wine/dessert-fortified-wine/port/taylor-port/p/1583015?s=&igrules=true. [Accessed: 12-Feb-2023].

2.  M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015. 

Old Vine Zinfandel Estate Grown Lodi

 After hearing lots about the fantasy grape variety that is able to be made into all the different colors of wine, I was very excited to try Zinfandel. 

Full name: Old Vine Zinfandel Estate Grown Lodi 

Variety: 85% Zinfandel, 10% Petite Syrah, 5% Cabernet Sauvignon
Region: Lodi, California
Country: United States 
Year: 2020
Price: $11

Critic Review: An earthy, doughy aroma shows how fresh this wine is, before revealing layered, indulgent flavors of raspberry syrup, blackberry jam and dark chocolate that coat the mouth. With a full body, smooth texture and lingering finish, it's easy to love [1].

Wine Folly Review: A fruit-forward yet bold red that’s loved for its jammy fruit and smoky, exotic spice notes. Originally from Croatia, Zinfandel is related to Croatia’s #1 red, Plavic Mali.

Zinfandel is ideal with Turkish, Moroccan, and Arabic cuisine, which bring out the grape’s cinnamon-like spices. Try it with Asian barbecue [pg. 162, 2].

Personal Review: This was a very fruit forward wine, arguably sweeter than the Dry Port I tried last week, but still not overwhelming. I drank the wine with grapes on a side, because I have been wanting craving eating grapes with wine. It paired quite nicely, which is arguably reasonable. 

The wine tasted a lot like blackcurrant, and didn't have an overwhelming grape taste. Overall, I really enjoyed the sweetness and complexity, it was easy to drink and gave a good reasonable buzz.   

Works Cited:

1. “OZV,” Wine.com. [Online]. Available: https://www.wine.com/product/ozv-old-vine-zinfandel-2020/989059#closePromoModal. [Accessed: 12-Feb-2023].

2. M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015.

Taylor New York - Dry Sherry

 A dessert wine that I didn't know existed until I started taking the course - a Sherry. 

Full name: Taylor New York - Dry Sherry   

Variety: 100% Concord
Region: Canandaigua, New York 
Country: United States 
Year: N/A
Price: $7

Critic Review: Light in color and delicate in flavor with nuances of roasted nuts, Taylor Dry Sherry is a classically styled pale dry sherry. It is delicious as an aperitif. Serve slightly chilled, over ice, with a twist, or with soda[1].

Wine Folly Review: Sherry is Spain’s top fortified wine, made primarily with Palomino Fino grapes and extended oxidative aging. It’s available in a range of styles of bone-dry to very sweet. Serve a Fino or Manzanilla Sherry with smoked, fried, or grilled fish, or vegetables. Try Amontillado Sherry with barbecue. Try a PX or Cream Sherry with gooey cheeses[pg. 145, 2].

Personal Review: When buying the wine, the cashier highly questioned my purchase, so I was relatively scared of trying it back at home. However, as soon as I poured it, strong grape smells came through and it smelled very sweet. I like sweet, and I like grape. It tasted overall very very nice, gentle flavors, perfect for paced drinking. I got the hints of nuttiness, but it didn't seem dry at all. The wine had a certain level acidity to it making it balance out the sweetness and the alcohol. Overall 8/10, would try again. 

Works Cited

1. “Taylor Dry sherry price & reviews | Drizly.” [Online]. Available: https://drizly.com/wine/dessert-fortified-wine/sherry/taylor-dry-sherry/p157. [Accessed: 05-Feb-2023].

2. M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015.

Childress Vineyards Sun-Kissed Raspberry Sweet White Wine

 Upon listening to lectures about how wines aren't always made from grapes, I came to an important conclusion that I want to try berry wines. The first wine of the week is for the first time now a grape based wine, but a raspberry one!

Wine tag

Full name: Childress Vineyards Sun-Kissed Raspberry Sweet White Wine 

Variety: 100% Raspberry 
Region: Lexington, North Carolina
Country: United States 
Year: 2022
Price: $13

Critic Review: Unfortunately this specific wine is super new, and apparently very rare, so there was nothing on it online. Therefore, the critic review is coming about another raspberry based wine.  With this raspberry wine we use approximately seven pounds to the gallon for a premium wine that tastes just like fresh raspberries. This wine offers a touch of tartness and traditional berry flavor for a great wine experience [1].

Wine Folly Review: Unfortunately Wine Folly was also confused about non-grape wines. The best I could fine is a wine with tasting notes of raspberry - Cinsault. Cinsault is one of the minor blending grapes in Rhône / GSM blends and Provence rosé. Expect fresh, punchy reds that are just as floral as they are fruity. Try Cinsault with lighter but nevertheless well-spiced vegetarian Indian fare. This is a versatile food-pairing red wine because of its low tannin [pg. 87, 2].

Personal Review: Honestly, I really enjoyed this wine. It was medium sweet, had low tannins and somewhat decent acidity. Sweetness and acidity balanced each other very well, keeping alcohol content low made lack of tannins perfectly reasonable. It was very easy to drink, the only downside, it did seem like there were food flavoring added to it, which does defeat the point of wine making. Probably not going to get it again, but it was a nice afternoon drink.  

Works Cited

1. “Raspberry wine,” www.honeywoodwinery.com. [Online]. Available: https://www.honeywoodwinery.com/ProductDetails.asp?ProductCode=RASPBERRY_WINE. [Accessed: 04-Feb-2023].

2. M. Puckette and J. Hammack, Wine folly: The Essential Guide to Wine. New York: Avery, 2015.

Wine Dinner Report 1

 For the first dinner blog, I went to 622 North Restaurant and Wine Bar with my close friend who also happens to be taking the class. We both ordered a flight with four different wines and main dish with 2 sides. In the middle of the meal we also switched our main dishes to try if different flavors work better or worse with the wines of our choosing. 

The four wines that I picked were: 

1. A Red Blend Truchard 'shepherd' (carneros)'20 

2.Wild Hills Pinot Noir (oregon)'19

3. Cabernet Sauvignon greg norman (australia)'18 

4. Chardonnay mer soleil (santa lucia)'20 

The top three wines were red, and the last one was a white. In regards to my meal, I got a Tri-Bone Stake made medium with two sides: mashed potatoes and roasted vegetables. My dear friend got the duck, with something all around it. The size of flights was very significant and as a 5'2 female finishing four glasses of wine was not something I wished upon myself. Therefore, I only finished around 2, but did my best to try them all. 

The first round of sipping happened before food was served. Unfortunately, due to being highly uncultured, we started with the reds. The wine I tried first was the Pinot Noir, it had very strong tannins and felt incredibly bitter, there were some hints of woodiness and a deep aftertaste. Second wine was the blend, this one was a smoky-salty wine. It sort of tasted like a mix of a pickle and a lemon, maybe a pickled lemon would describe it best, overall a rather odd taste. Third wine was the Cabernet Sauvignon, and honestly there was nothing special about that wine, it tasted like any other Cabernet Sauvignon I've ever had, savory, bitter and sort of boring. 

The last wine (sadly) was the white Chardonnay from Santa Lucia, even after all the reds and terribly clouded pallet, the sweet and fruity flavors came through. It tasted very peachy, and had a hint of apple. However, probably due to the excessive reds beforehand, I noted that it also tasted like bath soap. 

Food was delivered before we could try all the wines, so there was a bit of indulging in the smells of nice food, but being forced to keep drinking on an empty stomach. Probably the least pleasant part of dinner. 

First food that I tried was the steak. I heard many times that red wine went well with steak, making me very curious about why that is the case. Surprisingly, the bitter, oaky Pinot Noir after steak, became sweet and even pleasant to drink. Pickled-lemon like blend, also stopped being salty and became more normal tasting. Meanwhile, the cabernet sauvignon kept it's taste and was just a nice addition to the meal. None of the reds clashed with the meal. However, drinking three reds with a steak definitely overwhelmed me, and I got full super fast. It felt like each glass was a whole meal on its own. 

The white wine didn't taste very good with the steak, it sort of made no sense, but was definitely a good refresher.  Mashed potatoes were heavy and all in all I couldn't not eat much of it before I got full, and tipsy. 

I quickly transferred to eating the vegetables and sipping on the sweeter, pleasant white Chardonnay. When it was obvious that my plate was still right around 60% full and my friend had basically finished, we switched plates. I gave the reds another bit of effort  and tried all the wines with newly put duck in front of me. Duck mostly had the same effect on the reds as the steak, however it was not as strong. Duck was cooked to "medium", which I didn't know was safe, but it did taste good. Soft gentle flavor of duck and more bitter wines did complement each other. 

After giving all the red their final taste test, I totally gave up on drinking them, as it was entirely too much for my unaged pallet. The rest of the night was spent chatting, watching my friend finish all the food, while I picked at the brussels sprouts on the duck plate and slowly worked through the white wine. 

Overall it was a pleasant experience, we spend a total of around 2 hours are the restaurant and my weekly paycheck. Next time, I'm getting only 1 wine with my meal though. Four is three too many wines for one night.