Josh Cellars Sauvignon Blanc

If Spring ever decides to show up, I have a great wine for you if you like to sip outdoors. Josh Cellars is the "bold and expressive, but unassuming and approachable"  (read: less expensive) offering from Joseph Carr, the maker of my second favorite Cabernet (and with local ties, too!). There are many varietals, and all of the ones I have sampled are, of course, seriously DELICIOUS. Yup. Today though, in hopes of temping Mother Nature into giving us a little sunshine and maybe letting the grass get a little green for f**ks sake, I am going to tell you about my adventures with Josh Cellars Sauvignon Blanc.

This. This is extent of my sense
of adventure at the moment.

Okay, adventurous is a heavy handed term, but you've gotta understand that I have an 8 month old at home, so any day that I get an hour or two for a leisurely meal and a slow couple glasses of vino, it feels like a day that's out of the ordinary. Add to it that the wine is a really delicious one, and it's magic.

The Josh Cellars Sauv Blanc is super light and smooth, with a strong smack of citrus flavors (my palate sez predominantly grapefruit) and other fresh summertime fruits. There's also a bit of floral tones in here, that made me think, "this wine would be awesome with rosemary and olive oil triscuits and aged cheddar cheese!" Well, I was wrong. It wasn't good. Stick with a traditional recommendation of seafood and you won't be sorry.

Springtime in upstate NY...

It's great served chilled, but if you like a little less acidity to your wine, let it warm to room temp and THEN enjoy. I think it I were allowed to choose, I'd sit out on the deck with some grilled salmon and rice, a cool but not cold glass of the Josh Cellars Sauv, and some good company. Here's hoping!


Price: $

My Rating: A-

Yellow Tail Sweet Red Roo

I have spent a lot of time hemming and hawing over whether or not to write this. The reason being that I have never reviewed a wine on here that I have found to be abysmal. There is always this part of me that is afraid of giving a wine a terrible review and invoking the wrath of devotees or even hurt sales. But then I said to myself, "Self, you're being silly. The twelve people who read your blog aren't going boycott Yellow Tail and put them out of business. And as for invoking wrath, hey, that's the risk you take when you put your opinions out there on the interwebs, right?"

So here goes, my first F- review...
Generally speaking, I like my whites sweet and my reds dry. So perhaps I should have seen it coming when I wanted to spit Yellow Tail's Sweet Red Roo (SRR, cause I'm lazy) back into my glass. This wine was almost painful to drink. Not because of the flavor --although I wasn't a fan of that either-- but because it's so sweet. This wine is so sweet that any actual flavor is nearly undiscernable.

The first thing you'll notice is that the SRR has a vibrant red color. It smells heavily (surprise!) of sugar. Not like the granulated kind, but a syrupy sweetness. Not altogether unpleasant.
The sip, however, is COMPLETELY overwhelmed by this sweetness. If you're a fan of high-fructose corn syrup as a beverage, this won't much matter to you. But if you're expecting something that will taste even vaguely alcoholic (or like wine), you will probably be disappointed.

No.

To get a good idea of what I mean, go to the store, buy yourself a bottle of grape juice, break the seal and leave it your trunk from June 1st to September 1st. Voila! Also, your teeth might ache. And you might bounce off the walls for a little while. And if you drink enough, I can promise you the worst hangover of your life.

One positive side to all this...it will make you feel like a teenager again. Pour it into a soda bottle and drink it in your parents' basement for good measure. On a serious note, this wine is best served chilled, and would be a nice compliment to any hot-tub-type party. If you're planning one and have non-wine-drinking company coming over, the SRR is a good place to start. Just watch out for the morning after; it's a doozy!


Price: $


Rating: F- (I wasn't kidding)

Downton Abbey Bordeaux Blanc

Yup, you read that right. Downton Abbey has a WINE now. Actually, there are two of them. The first question you might be inclined to ask upon learning of this is: why? It's not like these wines are made at Highclere Castle, or even in Britain, for that matter. The two Bordeaux, Blanc and Claret, are French (you know, from the Bordeaux region...), and were merely *inspired* by the show. I think the idea is, as you watch Carson decant a fine Bordeaux for the Crawleys to ignore at their fancy-pants dinner party, that you'll reach for a glass of your own. Yay Capitalism!!


Okay, I'll admit it. I got a bottle. I'm a big fan of the show. And while I think a DA-inspired wine is SUPER hokey, I kinda HAD to. Don't judge me. Let's call this week's installment Lessons in Faux-Sophistication... Ready class? Pinkies up!!

Go ahead and judge a book by its cover with this one. As far as labels go, it's pretty, with it's gold border and pencil-wrought Highclere Castle prominently displayed. The Blanc is a very pale yellow in color, which to me seems classier than an apple juice colored white. Dark yellow colored white wines just make me think of dehydration...speaking of classy...

I had the Blanc at room temperature, which was perfectly fine, but I did wonder if the flavors would be more prominent if I had been patient enough to chill it first. The begining of the sip was surprisingly crisp for a luke-cold wine, and there were definite citrus notes and a tad more sweetness than I was expecting. Fairly acidic and reasonably oak-free, this one's a real cheek-tweeker with a bit of pleasing metalic bite to it.

I'll take this one. :)

I had my DA Blanc with taco salad (seasoned chicken, lettuce, brown rice, black beans, sharp cheddar and tons of salsa), which was a pretty good combination, odd as it may seem. And that's a good thing, because I'm about as classy as a monster truck rally. No crudite or caviar for me!

If you want to try it for yourself, pick up a bottle at PWC (chill it!) and crack it open this Sunday at 9!

Price: $

My Rating: B

Santero Strawberry Moscato

This week, gentle reader, I'm going to get a little girly. Those of you who know me IRL* are probably laughing so hard right now, because "feminine" is a word that appears pretty far down on the Top-Five-Hundred-Words-Used-To-Describe-Me list. It falls somewhere between "math-whiz" and "tall".


my bad...

But, when it comes to intoxicating libations, stuff me in a tutu and give me a puppy commercial to weep at, 'cause I LOVE ME SOME GIRLY DRINKS. Fruity, pink concoctions are my friend. If they're yours too, you'll really enjoy this week's wine: Santero Strawberry Moscato.

This is the sort of wine you want to have on hand when you're craving a Mai Tai, but, well, you're at home by yourself, eating a quart of ice cream in your pajamas, and you'd have to get dressed AND leave the house... or in any other non-pathetic circumstance in which you find yourself craving a fruity, alcoholic beverage but you don't have the ability or inclination to create one.

Santero makes several Moscato + fruit wines, but today I'm talking about the strawberry for a couple of different reasons: 1.) It's PINK, ergo it's a good choice for Valentine's Day, if you're into that. 2.) We're tasting it at PWC on Friday, February 7th, along with a bunch of other fun red and pink drinks.

Moscatos, by nature, are a sugary-ass wine. Sorry, there's no other way to say that accurately. On a sweetness scale of 1 to 10, Moscatos are a 46. They tend to have light fruit flavors about them, like peach or mango. This lends them to being a good wine to infuse with actual fruit flavors. And that's just what Santero has done.

The first thing you'll notice about the Santero Strawberry Moscato-- it's bubbly! Moscatos can be flat, slightly effervescent, or bursting with bubbles. This one's quite carbonated, so it works well in a situation where you might drink champagne (coughvalentinesdaycough), but your unsophisticated palate thinks that champagne tastes a little like vomit (yup, that's me).

The scent and taste of the wine is straight up strawberries and sugar. You've been forwarned, this is a *very* sweet wine. But it's also quite tasty. Santero Strawberry Moscato isn't the sort of wine you pair with a meal, but it's great with (or heck, FOR) dessert. Pairs well with chocolates in heart-shaped boxes. Hint Hint.

Price: $

My Rating: B

Santa Cristina Pinot Grigio

I can't put my arms down!

I'm not usually the sort of person to state/complain about the obvious, but damn it's cold! I'm wearing three shirts, two pairs of pants, and the fluffiest socks available this side of my pajamas, and I *STILL* can't feel my fingers (note to self: put on hobo gloves). So logically, I'm going to blog about a wine best served chilled. Because I enjoy frostbite. Don't you?



In my mind, persnickety people all have
 fancy moustaches for some reason...

Pinot Grigio is the sort of wine that people get all persnickety about, and I'm not 100% sure why. I mean, Santa Margherita is good and all, but it's a little pricey, and you can get a Pinot Grigio that's just as nice for much less. Enter Santa Cristina. At something like half the price, Santa Cristina is a similarly dry-yet-fruity white that goes great with a variety of dishes.


Best lightly chilled, you'll first notice its light straw color and fresh scent. The sip is best defined as crisp and full--I know, I know, "crisp" is a vague-ish wine term that doesn't necessarily carry any real-life applicability (don't even get me started on "full"), so I'll just tell that you once you sip, you'll want to click your tongue and say "Ahhhh!" You'll notice a burst of light citrus, and maybe even some pineapple that lasts through the sip and well after.

Or, you know, with a hot pocket...

Pair this one with crab cakes, light pasta/seafood dishes, or with appetizers at your low-key dinner party. I'm thinking a smoked meat and cheese platter, and maybe some spinach and artichoke dip. With pita chips, not tortillas. 'Cause we're classy like that.


Price: $


My Rating: B+

Enza Prosecco

I'm back! Did you miss me? Or rather: did you notice that I didn't publish a blog last week? Well if you didn't, shame on you, 'cause I noticed, and I missed me, damnit! And I think this is a good time to announce that, due to my ever-changing schedule, I'm going to move my blogging adventures to Wednesdays at whatever-time-I-get-around-to-it. I hope you find these changes agreeable. :)

We're SUPER excited!

This week, in preparation for Valentine's Day, I'm presenting to you with a nice bubbly that you just might wanna include in the romantic evening I'm sure you have planned for next Thursday: Enza Prosecco. On V Day, I myself will be schlepping it to Personal Wine Cellar, where we'll be having a totally free, baller tasting event from 5:00-7:30. So if you're really into Valentine's Day, come share some wine and goodies with your special someone. If you hate Valentine's Day...just come have a drink and eat some chocolate; you'll feel better for it. The point is: you should come!

Anyway, back to the Enza: if you are even an occasional reader of the CWT blog, you probably know that I am a fan of Prosecco-- particularly Riondo Prosecco. The Enza is a little different, but still a nice wine. It's clean and clear, with no obvious scents or flavors when you first smell and taste it, and nothing that lingers long after your sip. For this reason, it's good with a meal. Or chocolates. Or chocolates as a meal.

The Enza is "off-brut"-- not entirely dry, but not super sweet either. This is a small bubble sparkler with a thick head, so if you or your honey are predominately beer drinkers, this is a good sparkling wine to start out with. Light, crisp and refreshing, this wine is best served cold and would feel right at home with you soaking up sun at the beach. With a forecast of a foot of snow predicted for this weekend, I kinda wish the beach was where I was headed. I guess one can dream...

Yep, there. 

Price: $

My Rating: B

Hob Nob Wicked Red 2011

You may think that here on the CWT blog, I choose wines solely because I want to try/drink them. This is only partially true. I mean yeah, I have a say in what gets tasted, but I also consider other things when choosing a wine, like the time of year and what holidays/events are coming up. You want proof? This week I'm NOT reviewing a Spanish red. SO THERE. Instead, I'll tell you about a red blend from France that will be GREAT with your Superbowl party appetizers: Hob Nob Wicked Red!

I've had some of Hob Nob's other wines, and have been quite fond of them. Why, just last week I recommended their Pinot Noir to someone (yummy!). But I've never tried their blend before, and I was excited because, as a whole, I tend to really enjoy red blends (cue: Apothic, Menage a Trois, and Cupcake's Red Velvet).

This one has some serious color to it in the glass. It looks and smells intense, with a deep, mulchy, autumnal scent to it. This is true of the flavor as well. Unlike California blends, this one's not Zin based, so it doesn't have a whole lot of berry bursting on your tongue. Rather it's very earthy, with a warmth in the sip like pepper or cinnamon, without precisely having that flavor.This is a young wine that needs a bit to open, so let it air or give it a good swish in the glass before your drink. 

For the uninitiated, this is a chicken,
stuffed in a duck, stuffed in a turkey,
with stuffing. Boo-yeah!

The Hob Nob Wicked Red is wicked awesome (heehee) paired with salty foods like cheeses-- in fact, any apps would be a yummy addition (hence the recommendation to class up yer Superbowl party with a bottle). If you'd rather pair it with a meal, let me suggest steak, lamb or my Superbowl Sunday favorite: Turducken. Not even joking a little bit.

Price: $

My Rating: B

Canta Perdices Tempranillo 2008

*What??? It's cute and it took a long time to put up!

Well the Holidays are For-Real over now. Come on, it's mid-January, people! Time to return everything that doesn't fit, get creative with leftovers, and take down the lights... * note to self.

Did you make any resolutions for 2013? I did. I resolved not to make any resolutions. And as such...I'm not up to branching out the CWT blog at the moment, and I'm gonna go right back to the Spanish Reds that I so adore-- don't worry, it can't last forever. But for today, it's Canta Perdices 2008 Tempranillo.




In Spanish, Canta Perdices means "the little bird (or more specifically, the partridge) sings." It's a cute little name for a wine, and the bottle is reflective of it, with its row of music-note birds right on the label.

And, as the label suggests, this wine does indeed sing. Bold in the glass, the Canta Perdices is a deep inky purple. You'll notice some interesting smells, wood smoke, licorice, and dark fruits-- perhaps cherry, as the bottle suggests.The flavor is powerful, with a noticable bite of tannic acid that lingers long after the sip.

Singing birds with my wings!

This wine is definitely not what I would consider a "sipper"-- one to curl up on the couch with while you watch Masterpiece Theater. Nopers, this one's best with food. Bar food even. Meat and cheese platters are a good go to for the Canta Perdices, so you might want to serve it with appetizers. And a good tip from our friend and PWC employee Ben is that the acid in the wine is tempered nicely by BBQ wings. Yum! I think I know what I am doing for dinner.

Price: $

My Rating: B+

Embocadero Tempranillo 2009

Oh my god, I'm so LATE!! The holiday season just caught up to me folks, and I've spent the day in a scramble of present wrapping, clothes laundering and fancy cheese buying. Which has all left me very little time for wine drinking. And so here it is, 4:30, and I'm just now cracking open a bottle to tell you about. On the plus side, this is the first Tasting Tuesday that hasn't started before noon in I'm-embarrassed-to-tell-you how long.

This week, I'm drinking the 2009 Embocadero Tempranillo*, a very flavorful Spanish red, and great sipper for this time of year.

In the glass the Embocadero Tempranillo is a deep red, nearly purple, and it does not cling to the side of the glass when swirled. When you first open the bottle, you'll notice a sweet, grapey smell that is a bit misleading. Let it air for a bit, and you'll get some floral scents in there, which are more accurate to the flavor.

The sip packs a punch of dark fruit and vanilla, with some oak, smoke and baking spices (think spice of the nutmeg/clove variety, not peppers). It's really nice to drink on its own, but I am considering pairing this with some of the hors d'oeuvres (I can NEVER spell that without google) I have planned for our holiday meal. I'm thinking prosciutto and smoked mozzarella would be happy companions to this wine.

just because my leg broke off
doesn't mean I'm not delicious.

For today, since I'm running so far behind, I had the Embocadero with...reject Christmas cookies. Other than that being a truly sorry excuse for an afternoon snack, I rather enjoyed the combination.

Price: $

My Rating: B+

*Spellcheck sez this should actually read: Embroider Temporary.


As a side note: Next Tuesday is Christmas, so I won't be posting a blog. Maybe if I'm feeling some particular gusto about whatever we have with our Christmas dinner I'll put something together for Wednesday or Thursday. More than likely though, I will return afresh in 2013. Happy Holidays to all!

Capoccia Vineyards and Winery Noiret 2011

This picture is meant to show you
what a great local holiday gift a
bottle of Capoccia wine would be.

If you're like me and wanted to shop local for gifts this holiday season but haven't even started yet, here's a good tidbit for you-- this week's wine is a true local, and it's available (along with a couple of others from the same vineyard) at PWC.

Made in good ol' Nisky.

Capoccia Vineyards and Winery is located in Niskayuna, NY (which is just more than a stone's throw from my house...in fact I could probably even walk there without being knifed). There are so many reasons why I think this winery is cool. Firstly, it's the only one (that I know of) in Schenectady County. All grapes are either grown on site or shipped from growers in the Finger Lakes area. The family has been making wines for generations, so their dedication to quality is evident-- they are a chemical-free operation. Lastly, for a brand-spanking-new venture (they opened their doors this past July) their wines are quite good.

At PWC you can shop
AND drink local

For today's post I tried their Noiret, which is a pleasingly spicy red. You'll notice its deep red color and warm fragrance right away. I thought I detected a hint of chocolate when I inhaled, but I am still congested so maybe it's just me.

The sip is a little peppery, with some raisin and plum worked in there as well. The bottle says there is a mint aroma, and while I didn't necessarily detect the scent or flavor, my mouth felt oddly refreshed after I sipped*.

The folks at Capoccia Winery recommend that you serve the Noiret with beef, pasta or sharp cheeses. I agree that those all sound delicious. I had a glass with some chef-created ravioli in a light tomato sauce...

don't judge me.

Sorry to disappoint any of you who might have expected the culinary genius you usually find here on the Casual Wine Taster blog, but I'm a grad student and it's the end of the semester, so I don't have time to cook for a few weeks. Thank you, Mr. Boiardi.

*Seriously, if you come to PWC on Thursday for our free tasting, try taking a sip and then inhale deeply through your mouth. Totally wild!


Price: $

My Rating: B+

Altos del Plata Malbec 2011

Even though I haven't yet had my fill of turkey (or ham. Or pie. Or crab oobie doobies.), I'm glad to be moving away from the Pinot Grigio's and Sauvignon Blanc's of Thanksgiving meals and back into my favorite territory: the wonderful world of reds. Which by the way, are perfectly OK to drink with Thanksgiving meals; I just didn't.

and I would've gotten away with it
if it wasn't for you rotten kids!

So, on this lovely Tuesday I am sampling the 2011 Altos del Plata Malbec, a delightfully predictable offering for all you other Malbec fans out there. By the way, I think the word "predictable" takes a lot of crap from people. We roll our eyes when Grandpa tells us the same story for the umpteenth time. We cringe at stories with a "Scooby-Doo" ending. But there's something to be said for predictability. As far as wine goes, it's nice to know what you're getting before you even open the bottle.

The Altos del Plata Malbec delivers a reliable, strong, fruity flavor, with aromas of plum and blueberry (I think...my nose is pretty stuffed up today). The sip provides a powerful slap of jam, more than just-a-hint of vanilla and a bit of oak. I know, I know; I keep saying I don't like oak, but then telling you I like such-and-such wine and THAT'S oaked...I don't mind it when it's not overdone. And when I say strong fruity flavor, I mean it; elements of the sip hang around long after you've finished it. To summarize: the Altos del Plata is a Malbec. It tastes like a Malbec.

Also: let this one open up for a bit; give it 20-30 minutes after you pop the cork to aerate.

We're pretty much out of food in our house, so I'm not going to tell you what I ate with this wine. Suffice it to say that it involved American cheese, Stove Top stuffing and a chicken patty. The rest is up to your imagination, and I'm unfortunately unable to recommend pairing the Altos with whatever-it-is you can find in your kitchen. That being said, I think it will taste GREAT with the pork chops I plan to make for dinner.

That's all for this week; I'm trying to keep things short and sweet. Like me :o)

Price: $

My Rating: B+

THIS JUST IN...

Excitement Abounds!!

Do you know what today is???? Besides Thursday??? It's Beaujolais Nouveau Day! A magical day that happens once a year on the third Thursday in November. For the uninitiated, Beaujolais Nouveau is the first wine of the new vintage, so the 2012 Nouveau was harvested just a few short months ago. As you might imagine this doesn't leave a lot of time for ageing and often results in a sub-par wine, which we are allowed to imbibe for the first time on the Thursday before Turkey Day. However, I like to believe that BN Day is more about celebrating the end of a successful harvest than it is about the BN itself.

Beaujolais Nouveau tends to pair well with traditional Thanksgiving meals, so its release coincides nicely with the holiday. But since we're being honest-- while I appreciate the Beaujolais Nouveau I don't usually like it, and I can't tell you that this particular vintage is any different for me. Bummer.

I promised I would try not to use descriptors like "toe jam" or "sweat" to describe its flavor, so I'll just tell you its youth is evident. It has a deep ruby color and a juicy smell, but doesn't provide a lot of varied flavor or growth with the sip. Really, I think it's more fun just to have a glass to toast the harvest and the hopes of a great year of wines to come.

And because I enjoy making crap up, I've been thinking while I sip the BN that there should be more to it than just "Huzzah! New wine!" So I came up with this: You know how on Groundhog Day we look for the groundhog's shadow to decide if we're getting 6 more weeks of winter or not? Well, on Beaujolais Nouveau Day, we should taste the new wine to decide if wines this season are going to be any good. My theory? The sweatier-tasting the Beaujolais, the better the wines coming down the pike (it probably has more to do with the weather, but I'm making up some lore here so just play along). If that is the case, I'm really glad I don't like Beaujolais Nouveau, because that means I'll be tasting some really good stuff soon.

Awesomesauce.

Price: $

My Rating: I plead the fifth

Johnson Estate Sparkling Traminette

Not to brag, but I make a pretty
awesome apple pie.

Let's talk TURKEY!! Later this month is my favorite holiday, Thanksgiving-- a time for good food and good wine with family and friends. I can't wait!

In the spirit of the season, this week's Wine 101 class at Personal Wine Cellar will be dedicated to pairing wines with Thanksgiving meals. We'll be sampling four different wines that pair well with a traditional Thanksgiving dinner: Dr. Frank Gewurtztraminer, 90+ Cellars Mosel Riesling, Johnson Estates Sparkling Traminette, and Folie a Deux Zinfandel. 

Honestly, if I had to pick just one to recommend to you, I'd probably cry. Cause I can't do it. So, simply because I had it most recently, I'll tell you a little more about the Johnson Estate Sparking Traminette...

alternate label:
Golden Sparkles

This wine has BUBBLES, and here's an interesting fact about that: the Johnson Estates Sparkling Traminette is the only one made in the US using the traditional champagne method. Basically, that means the bubbles don't come from a carbon dioxide injection. Instead, they're created naturally in the bottle during a second fermentation process. While the traditional method comes straight out of the Champagne region of France, Johnson Estate puts it to good use right here in New York State.

 The Sparkling Traminette is also notable for it's great flavors. It's crisp and a little fruity, with some light citrus (maybe lychee) and floral accents. It's not super acidic, like some champagnes, but it's also not lip-puckering sweet, so it's great in a spritzer (you may recall that two weeks ago I mentioned splashing a bit of Chambord in there) and also makes one BOSS mimosa. 

Oh, and another thing: one of the "official" recommended pairings is TURKEY. But personally, I'd pair this one with my Thanksgiving leftovers. I mean, Thanksgiving dinner is great and all, but if you're family's like mine you've been snacking on beer-basted kielbasa and crab oobie doobies* all day, so when actual dinner happens around 2:30-3:00, you're kinda stuffed. And let's be honest: that sandwich you're gonna make at 9:00 Thanksgiving night, you know, the one with the congealed gravy, scooped stuffing and slices of jellied cranberry sauce on top...THAT's gonna taste awesome with some Sparkling Traminette. You're welcome.

Price: $$

Rating: B+

*in case any non-relatives are wondering, this just means "hors d'oeuvres" in Craig.

Cat's Pee on a Gooseberry Bush Sauvignon Blanc (2009)

This isn't a lovable
looking cat. I wanna
drink that smirk
right off his face.

It's stuff like this that keeps me up at night: Someone will give you something to eat/drink/sniff and say to you, "Try this; it tastes/smells like $h!t," and for some stupid reason YOU DO. Why?!?! Perhaps it is as simple as saying to yourself, well it can't be THAT bad, can it?  I admit, that's pretty much the reason I brought home a bottle of Cat's Pee on a Gooseberry Bush Sauvignon Blanc last night. Because it can't REALLY smell or taste like cat pee, right?

RIGHT. I mean listen, I know my cat pee (sad but true). I have cats. Three of them. I am well aware of what that smells like. And I just didn't get it from this Sauv Blanc. My nose is no expert when it comes to wine, though, so I guess I'll just have to go along with the fancy scientists on this one. Sure. It's in there...

This blog is becoming as much
about what I make for dinner as it is
about what I drink WITH dinner.

Anyway, I will be the first to tell you that I judged a book by it's cover with this one, and brought home the Cat's Pee because of the label. I'm not sure what I was expecting, but when I got a fairly straightforward-- albeit powerful-- Sauv Blanc, I was a little surprised. This wine is a punch in the kisser, from the first scent to the tail-end of the swallow. It's super strong and citrus-y, even for a New Zealand Sauv Blanc. Example: if most NZ Sauvs are Sprite, then this one is Mountain Dew (weeeeee!). I definitely tasted lime, maybe some lychee, and some general herbiness (that's a word). Tart and acidic, it was sharp on my tongue and I felt reverberations from my sip long after it was over. I served the CPoGbB with chicken cordon bleu, mashed potatoes, and peas. The combo was "meh" at best. This wine is just so flavorful that it is difficult for me to picture enjoying it with a meal. Several online reviews suggest seafood or citrus flavored chicken, but for me I think I'd fly this one solo.

Price: $

Rating: C

Sidenote: I'm REALLY disliking these ads that now show up as links in my posts. I do enjoy posting appropriate (and random) links, but none of the ones I post are little pocket-sized ads that have NOTHING to do with the highlighted words. Just in case you are wondering.

Abad Dom Bueno Mencia 2009

 Happy Autumn everyone! It's finally here! That magical time of year where we break out our jackets and crock pots, sip red wine and toddies, and listen to the rustling of a crisp breeze through the dying leaves. Say it with me now: aaahhhhhhhhh...

culinary genius.

This weekend I went all-out fall with a crock of slow-cooker beef stew, pumpkin cupcakes with spiced cream cheese frosting, and a few hearty glasses of 2009 Abad Dom Bueno Mencia. Normally I would go for a drier red with beef stew, but the PWC family has really been digging Spanish reds lately, so we went with the less traditional (at least as far as beef stew is concerned) Mencia. I bet you didn't know that Mencia was even a grape-- unless you actually know about wine, in which case you must be reading this blog solely for access to my wit and charm.

The first thing I noticed about the wine was that the bottle is sooooo pretty. I'm not usually a victim of this kind of book-by-its-cover marketing, but look at it!

I'm completely drawn to the shimmery blue lettering with that enigmatic seal that a quick Google search informs me is a window of the Monastery of Carracedo (located near the Abad Dom Bueno bodega), which used to be a stop on the Camino de Santiago.

I want to go to there.

This wine looks great in the glass as well. It's a surprisingly dark purple, somewhere between blueberry and blackberry in color. The look is definitely heavier than the smell or taste though. The aroma of the Mencia is warm and inviting as well as a bit fruity. The sip is characterized by dark fruit: blackberry jam is right on the money. It's a bit sweeter than one might expect from a cursory glance, but that's okay-- it's not overwhelming and I definitely wouldn't call the Mencia a sweet wine. With a little bit of that red warmth, this is a great wine for those cool evenings I so look forward to this time of year.

I took this picture NOT in
front of the microwave, just
to keep you on your toes.

The Mencia was great with our meal, however I'd understand if you'd prefer a spicier, drier red with beef stew (perhaps a Chianti). If this sounds like you, I also think it would be great with marinated pork loin. Additionally the Internet suggests game meat, which I hadn't thought of.



Price: $



Rating: B+

Maison Nicolas Chardonnay 2010

CWT sez: Oak is for deers, not people.

I'm pretty sure I've mentioned this before, but Chardonnay is not generally my white of choice because I'm not a fan of oak. Or rather, I'm not a fan of being slapped in the mouth by a Chardonnay that makes you feel like you're chewing on a tree.
However my opinion of Chardonnay has been challenged recently by my realization that not all Chards are oaked until they are a crusty brown in color and that is all you can taste. Since starting the CWT blog I have found not one, but two Chards that I actually really enjoy, and I'll have one of them open for you at PWC this Thursday: Maison Nicolas.

I like taking pictures of things
in front of my microwave.

What I like most about the Nicolas Chard shouldn't much surprise you: it's not oak-y. It's fermented in stainless steel vats, then aged six months in barrels. This process is evident when you look at the wine as well as when you taste it: It's light in color, though a bit less green than some whites that are aged in steel. And, there is only a small amount oak in the flavor-- in fact I'm not 100% sure it's even oak I'm tasting. It's a little like toast at first and then that hint is completely overwhelmed by refreshing citrus flavors. Both the scent and the flavor are light and refreshing as well as fleeting. This wine won't overload your senses, so it's great with a light meal.

That's right I said "with my lunch."
I have the day off, okay?

In fact, this wine was perfect for today because the weather is totally cooperating. It's cool and a little rainy. There's just that hint of fall in the air and while it's no longer hot out, it's not precisely cold either. It's REFRESHING outside! The Nicolas Chardonnay went very well with my lunch of a grilled chicken sandwich with Munster and BBQ sauce, Saratoga chips, and that light autumnal breeze drifting through my living room window...ahhh... I drank it slightly chilled, but it is definitely still good at room temperature, it will just lose some of its crispness. Which is no biggie.


Price: $

Rating: B+

Root:1 Cellars Pinot Noir 2009

It's September and despite it being the end of summer and over a month since my birthday, we are rapidly approaching my favorite time of year: autumn! Apple picking, cider donuts, leaf peeping, bonfires, cool nights, back to school, my wedding anniversary and of course, red wine season! Hooray! All the more reason(s) to have a drink, am I right?

So, you'd think that since we went away over the weekend (to celebrate the aforementioned anniversary) I would have tried a new wine on my travels so I could share it with you today. But, no. I waited to share my favorite back-to-school, fall-is-coming wine pick with you. Sort of. Okay, so in reality we were in Vermont, and it was kinda cold out, so...I had spiked cocoa instead of wine. And for the record, it was GOOOOOOD.

Anyway, a good pick for early fall (in my humble opinion) is a Pinot Noir; it won't turn your cheeks red (I know I'm not the only one out there with this affliction), though if you drink a lot of it, it might stain your teeth a little. It's generally purplish in color and translucent, with a light smooth flavor that makes it an ideal companion for pretty much any meal. This week I tried a Chilean Pinot I've not had before, Root:1 Cellars Pinot Noir.

very cool label.

Unless you've spent the last several years living under a rock, you're probably aware that there are a lot of excellent wines coming out of Chile. In particular there are some really great, smooth reds that have some interesting qualities when compared to their European counterparts. The Root:1 Pinot is not spicy or peppery like some Pinots, but it has a smooth cherry flavor with a hint of vanilla that stays true throughout the sip; a steady and reliable go-to wine. It's light enough and smooth enough that it works with some meals you wouldn't normally think of for a red; like chicken or fish. I had it with garlic-parmesan chicken pangrattato (made from scratch) with saffron rice and carrots.

Why yes, that IS Lionel Richie
in the background.

A Bride and Her Flask:
in case you had any doubts
about my classiness...

Oh, relax, "pangrattato" is just a fancy word for "bread crumbs." Yeah, so I baked some chicken with 4C Italian style breadcrumbs*, grated Parmesan cheese and minced garlic. In my toaster oven. Because I am CLASSY. You know what, it was delicious too. The Root:1 Pinot complimented my meal perfectly. I would not, however, recommend it with an accompanying bowl of chocolate ice cream. Raisin Bran, on the other hand...




Price: $

Rating: B+


*I've yet to determine what the difference between 4C breadcrumbs and 4C iced tea mix is. Anyone?

Riondo Prosecco Spago Nero

Did anyone else feel a perceptible shift in the universe as it aligned in my favor on Sunday, August 26th 2012 at approximately 2:15pm? It was only a matter of time until this day came, the day that Ernie asked me, "what do you think we should taste at PWC this week?"

insert beams of light, angelic
choir-like sounds and maybe  a
verse or two of We are the Champions-- for effect...

Of course y'all know what my answer was...

Riondo Prosecco is probably my favorite white wine. Ever. In fact, I am sad that I am not sipping a glass right now as I tell you about its merits (I checked, there's none in the wine rack at the moment. Boo.).

Ahhh...

It's hard to put my finger on what I like best about it. What makes Prosecco in general a delectable treat: it's light and effervescent. It's fruity and aromatic, but not super sweet. The word "fresh" comes to mind. Exciting on the front (what with the bright flavors and the heavy bubbles) with a slight mineral finish, it's a great wine to drink cold, with a light meal, before and/or after a light meal, or completely on its own (entirely sans a meal of any proportion). My favorite way to indulge: lounging in a camp chair (pinky down, solo cup style) with some good company and snacks (I like triscuits and easy cheese...).

don't knock it 'til you try it...

So that's what I like about Proseccos. Now, you might be wondering why I like Riondo's more than any others I have tried. The answer: well, I just do. It just suits my style as well as my tastebuds. But, since I feel like I owe you a story, I'll tell you of the first time I tried a Prosecco that was NOT Riondo...

It was Spring of 2008, and my friend Trish and I were headed to France for a week plus of crepes, medieval churches, crepes, art, crepes, culture and crepes. We were thrilled to discover that on our Air Swiss flight there was a pretty nice selection of wine, and both decided to have a glass of Prosecco (I don't recall the label). It was ok; not great but drinkable.

Here's me, enjoying a
delicious dessert-type-thing
in Brest, France. It's not a
crepe, but you get the idea...

Just after I finished mine, we began making our descent into Zurich. There was a pretty serious rain storm, and the turbulence was really rough. It got so bad that people on the plane were screaming, crying and praying as the plane was tossed around. I just squeezed my eyes closed and focused on not yacking all over myself. FINALLY, we hit the runway, fishtailed for a minute or two and came to a stop. One of the flight attendants stood up and said over the loudspeaker, "thank you, captain," at which point the entire plane errupted into cheering and applause at having not just then died.

Riondo Prosecco: lovely afternoons with family and friends. Non-Riondo Prosecco: near-death or near-vomit experience. Coincidence? You be the judge...

Price: $

My Rating: A+