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+

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?

Dreaming Tree Crush 2009

I’ve never been that in to DMB musically, but I am quickly becoming a fan of Dave Matthews’ wine. Unlike a lot of celebs who lend names to libations, Dave is really involved in the creation and production of Dreaming Tree along with vineyard veteran and wine world rock-star Steve Reeder, who has spent time working for Simi and Kendall Jackson.  For more on Steve and Dave’s partnership, check out the Dreaming Tree website.

Yeah folks, it's that good.

For this week’s tasting I sampled Crush, Dreaming Tree’s red blend. I’m going to come right out here and tell you it was DE-LISH. Like Dave’s music, the wine is both smooth and jammy (just play along with my lame metaphor here) in the best way possible.

It starts out in the glass with tones of dark, vivid purple and red, and smells sweeter and lighter than most reds. This is not to say that it’s sugary or spread too thin—it’s just right (smmoooooth and jammy)!

Other reviewers have mentioned a smoky quality, but I’m not tasting that tonight (could be the lovely spiced chicken tikka masala I had for dinner). What I do get from this wine is a fairly straightforward berry taste; the raspberry jam punches you right in the roof of the mouth. The aftertaste stays true; it doesn’t linger too long after you sip and the flavor doesn’t change on you. This makes it great with a meal.

Steve and Dave say they want their wines to be fun and accessible. They got it spot on. I really enjoyed drinking Crush this evening as a complement to my Indian cuisine. You might try it with other foods too: barbeque, pizza or steak wouldn’t do you wrong. Hell, I’d probably enjoy this wine with an accompanying bowl of Raisin Bran.

Okay so that's a bowl of Corn Flakes,
but you get the idea...

*Side note: While researching the winery, I discovered that Steve Reeder has a degree in Fermentation Sciences. How cool is that!?!

Price: $

My Rating: A

Vega Sindoa Cabernet Sauvignon 2009

If there’s a varietal I prefer to drink, it’s definitely Cabernet, and the 2009 Vega Sindoa doesn’t disappoint.

Dinner at the OG
brings out my creative side...

I gave it a go on "impromptu date night" this past Tuesday, and while I cursed the Olive Garden for not allowing us to BYOB, the Vega is smooth enough that it works as a digestif too. When we got home we curled up on the couch and got down to business: drinking wine.

When you pour yourself a glass the first thing you’ll notice about the Vega is how dark it is; it’s deep purple sticks to the glass when you swirl it around to aerate. The aroma is heavy; rich and earthy, like dirt or dust. I’m told this scent is “red clay” and that the Navarra region of Spain is known for its chalky, mineral-rich soil.

The wine itself is somewhat dry and has a peppery finish. It isn’t the spiciest cab I’ve ever had, but the bite is definitely there. There are also some dark fruit flavors; cherry and blackberry. It reminds me of the wine-based potpourri that’s brewed in crockpots just for the aroma. Only I want to drink this one.

The 2009 Vega Sindoa isn’t as complex or layered as some of my favorite Cabernets, but its smooth finish and deep flavors are very much representative of what I love about them— even if its other more distinctive qualities make the Vega a little bit different from the California Cabs I’m accustomed to.

If you like dry, surprising wines with straightforward flavor, this one’s for you. Try it with a pasta or beef dish. I’m thinking lasagna, YUM!

ahh, relaxing.

Vega Sindoa Cabernet Sauvignon

2009

Navarra, Spain

Price:                  $

My Rating:          B+