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+

Casajus Vendimia Seleccionada 2006

So today, to make things easier, I have a slight CWT adjustment I'd like to announce. Starting with this post, each wine I blog about will be PWC's selection for Thirsty Thursdays. That means on Thursdays from 5:30-9, you can come in to Personal Wine Cellar and try whatever wine I reviewed on the previous Tuesday. How do I know this? Because I'll be the one pouring the samples. Boo-yeah!

This week I have a really nice wine for you. It's a Tempranillo with a great rating (The Wine Advocate gives it 91 points) and some fun facts to boot: Casajus Vendimia Seleccionada 2006.

unless you want this guy
 spitting in your food, I
 would recommend NOT
calling him "Garcon"

Looking at the label, I came up with this whole story (in my head of course) based on a loose translation of what I think "Casajus" would mean in English. That would be either "house juice," as in: "Excuse me, Garcon, but what is your house juice this evening?"
-OR-
"juice house," as in: "Here is the house where we make our juice." (ta-da!)

Neither, surprisingly enough, is the case. Upon doing a little research I discovered that the wine is named for Jose Alberto Casajus, the owner of the Bodega Casajus vineyards where the wine is produced. What's more, Jose Alberto is the only employee of Bodega Casajus AND the town's baker! So he bakes bread until 9:00am, then heads across the street to the Bodega and makes some wines. You cannot make this stuff up.

Ghost approves.

And, as it turns out, Casajus Vendimia Seleccionada is an excellent wine. When you pour a glass, the first thing you'll notice is the heavy color-- deep red, bordering on purple (as Tempranillo tends to be). The scent is very juicy with strong aromas of grape and cherry. The taste is not nearly as fruity as the smell though. There is a pretty high mineral concentration and you can taste and feel it as it travels in your mouth. You can definitely detect the soil where the grapes are grown in the wine (which I think is very cool). There is an earthy quality in the finish that some tasters might be on the fence about, depending on if you like that sort of thing...I do.

I paired the wine with homemade baked mac n' cheese and ham. It wasn't a great match, and I didn't go for a second glass with my meal. I'd recommend pairing the Casajus with something more complex and/or spicy, like jambalaya.

This wine's a little more expensive than many I review here, so all the better if you come in and try it (for free, of course) before you buy it.

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+

Intermission

CWT and Riondo
Prosecco: BFFLs.

This photo looks much sunnier
than it really is as I am typing this.

So this week at PWC we're doing a SoCo tasting. Since CWT doesn't stand for Casual Whiskey Taster, I thought this would be the perfect time to go on VACATION. That's right folks, me and my Prosecco are camping in the rain. Hooray!




If SoCo's your thang, be sure to stop by Personal Wine Cellar on Friday 8/24.
I'll be back next week with a wine you're sure to enjoy. Stay tuned...

Peter Brum Zeller Schwarze Katz, 2008

Now that I’ve fully recovered from my pilgrimage... uh...I mean field trip... to Westfield, we’re back to our regularly scheduled weekly tastings. This past weekend, only my taste-buds visited the fabulous Mosel region of Germany, where many of the world’s most exciting Rieslings (i before e, except after c...) and Riesling-based blends are born. Rieslings are generally bright, sweet and refreshing wines with a sometimes yeasty quality if not done right—but you can bet your hinterbacken that they're done right in Mosel.

 

I've been exposed to my fair
share of attack cats. This is
Arthur, guarding my diary.

For my (and your) tasting pleasure, today's offering will be the Peter Brum Zeller Schwarze Katz. Hailing from the town of Zell on the steep sloping banks of the Moselle River in Germany, Zeller Schwarze Katz wines are fun to drink and have a great story to go along with the great name: Legend has it that back in lederhosen times, there was a black cat that fiercely guarded the finest wine in town. When some wine merchants arrived at the town wine cellar to try some of the wines, the black cat ferociously guarded one of the barrels by swatting and hissing at anyone who came near it. The merchants, in their infinite wisdom, took this not as a sign that the cat was rabid and/or protecting its litter of kittens that were sleeping behind the barrel—this likely scenario is purely speculation on my part— but that the cat must be protecting the best wine. Thenceforth the Black Cat of Zell (Zeller Schwarze Katz) became the official symbol for the town and its quality wine. Because if a cat will attack you over it, it must be good, right?

This pissed off cat is ready to
schlagen your hinterer teil des
menschlichen beckens*.

Right. Sunday evening, after a long day of doing pretty much nothing, I decided that while I was watching some Olympic highlights before bed I would have a glass of the Peter Brum Zeller Schwarze Katz and then tell you alllllll about it. It’s a predominantly Riesling blend of a dazzling yellow color with a crisp, zesty scent that clouds into your nostrils and continues all the way down to tickle the base of your throat. Xxx xxxx xxxxxxx x xxxxx xxx xxxxxx xxxx xx xxxxx. (The previous statement has been removed due to inevitability of "that's what she said" jokes).

 

...the bottle is pretty too.

The taste is not nearly as cloying as the aroma. The Peter Brum Zeller has a pleasant, light flavor. It's a sweet but relatively uneventful wine—it doesn’t change much on the palate but rather begins with quick, crisp floral flavors on the tip of the tongue and ends with some minerality and a little warmth in the chest. There isn’t much middle to speak of; it starts bright, fades quickly and returns for a smooth finish without that “beery” quality some white wines tend to have.

 

The Peter Brum Zeller Schwarze Katz is a well done table wine, perfect for late afternoon drinks on the patio or after dinner digestifs in front of the TV. But beware; this wine is no sipper. It’s refreshing and light, so if you’re thirsty (like I was) you will find yourself polishing off a third glass before you know it. And once you’ve had three glasses you might as well have four and then whoops, there goes the entire bottle. Don't worry, I wouldn’t think any less of you for it...

Glass number "three"

Price: $

My Rating: B+


* P.S. Because I know you're wondering, "hinterer teil des
menschlichen beckens" is loosely translated as "rear part of the human pelvis." You're welcome.