Not that kind of sixpack!

Around the holidays, our local wine store (Grateful Red) offered a "six-

pack" of a most wonderful variety: wine. Within that six-pack they offered six different wines from Riebeek Cellars out of South Africa.

I had had one or two Riebeek Cellars wines here and there at a dinner party and very much enjoyed them. This time we've only had the chance to open up one bottle and that was the 2013 Pinotage. We had it with a friend the day after Thanksgiving, while eating - you guessed it - leftover Thanksgiving dinner.

It was very fruity - especially the next day, with a big hint of berry on it. And it was quite enjoyable. The best part for us however, was the discussion centering around what really was a Pinotage? As the bottle was slowly emptied our theories became a bit silly. Though the most popular vote was a blend of  Pinot Noir and Meritage grapes, we were rather surprised by the actual answer.

Turns out the Pinotage grape is a variety native to South Africa, and results from a blend of the Pinot Noir grape (not that surprising) with the Hermitage (or Cinsaut) grape. The Cinsaut grape started in France and slowly worked its way into the French Colonies in Africa and down to South Africa. Which makes sense. The wine itself had some blend-like qualities, somewhat similar to a Bordeaux but I thought had a bolder flavor. It also got a lot jammier the longer it was left open - and was almost purple in its color.

Who would have thought? So yes it was a very good wine, and I think retails for just over $10.00. Very worthwhile. At any rate, I will let folks know how the other Riebeek Cellars bottles were once we try them. Also stay tuned for an article on our lovely local Wine Store sometime soon.

ps- thanks to the http://www.pinotage.co.za/index.php/about-pinotage for the helpful information!

A wonderful surprise in Pittsburgh - wine!

A few months ago I had the pleasure to attend a conference in Pittsburgh. It was my first time going to the city, and between the sessions for the conference, pretzels, pirogi and Primanti Brothers, I also took some time to explore the city.

An advertisement in the airport directed my attention to the Pittsburgh Winery, located in the Strip District. One afternoon, overwhelmed by the conference, I decided I would venture down there to explore.

The owners, having studied wine making at UC Davis, wanted to bring their love of California wine to the Midwest... They ship the grapes whole to Pittsburgh, where they proceed through the entire wine-making process in their facilities. Their experiment in my mind was a success.

Now I will go ahead out there and say when I walked into the winery, I didn't expect much. I mean this is PA - not really known for their wines. I was the only person there on a very cold early spring afternoon, but that gave me the time to really try the wines, and get to know some of the staff and it was the best winery experience I had in a long while. Housed in an old building, the ground floor is the main tasting room where for $10 you could try a number of their wines.  On the day I visited I had the following:

2014 Sauvignon Blanc from Suisun Valley, CA
Red Blend, CA
2011 Petite Sirah, from Suisun Valley, CA
2011 Zinfandel, from Lodi, CA
2011 Malbec, from Curico Chile
2012 Cabernet Sauvignon "Reserve" from Napa Valley.

I was surprised as the two varieties from the Suisun Valley were newer blends to me and quite delicious. I ended up shipping home a bottle of the Sauvignon Blanc and the Zinfandel  - which we just opened recently. It had a beautiful smoky nose, and a mild finish. It was a little "new" tasting, but the day or two after we opened the bottle had a deep jam sweetness that was just incredible.

Another great thing about the Pittsburgh Winery? It's downstairs space! It was so neat that I would love to head there some Friday evening the next time I'm in town. And from what I recall they have weekly live events that keep the place jamming until the wee hours of the morning.

The Pittsburgh Winery

2815 Penn Ave

Pittsburgh, PA  15222

https://www.pittsburghwinery.com/

Kudos to Kaz!

The blogger and Kaz, as he crushes his grapes

I have been meaning to write this post for quite a while... I have to admit that I am krazy about Kaz Winery! I was first introduced to Kaz while out in Sonoma in 2012. A favorite trick of ours when travelling out and about to wineries is to ask the person doing our tasting who we should check out. You almost always get suggestions of wineries that aren't as well known, but have amazing wines.

At any rate, we were out tasting and someone mentioned that we should check out Kaz Wineries, saying that he takes organic to a whole new level - and that he truly makes wine according to his own way. And that is saying something coming from another Sonoma vintner. Located not far from Naked Wines and Chateau St. Jean, Kaz Winery is unlike anything else.

Upon driving up a sunny November afternoon, we found Kaz prepping his latest harvest for bottling. The old fashioned way, that is... using a hand-crusher to take grapes that had been fermenting for two weeks and prepping them for bottling.

He greeted us warmly and said, "Oh I hope you folks don't mind if we do our tasting while I get some of this work done before the day goes by." So we proceeded to do our tasting combined with moving in and out of the tasting room while he proceeded to crush the grapes. I forget what he was crushing that day, but they had been fermenting for about two weeks. He let us even put our tasting glasses under the barrel to try, quite literally, the freshest pressed wine I had ever had.

We spent a good part of our afternoon there, staying to take in some lunch too. But the fun was not over. Before we left, we even were able to bottle some of his wine for our own personal collection - getting to pick the label from his collection. The artist who makes his labels is amazing, by the way. Each one has a very tongue-in-cheek joke and hilarious illustrations.

 All in all I would go back again (we just drank the last bottle, alas!). Again, I say Kudos to Kaz!!

Our last bottle of Kaz's Wine - one that we got to bottle ourselves!

**Blogger's note: Since I last checked, Kaz has actually 'gone underground' according to his website. He is helping a friend start a production in Lake County, from the looks of things. The location of his winery (where we visited and met Kaz) is now the home of La Rochelle. But you can still taste his wines and buy them online! I highly encourage it!!

What does your wine smell like?

Or more specifically, from where does your wine smell? Although my grammar is a bit suspect I'm referring to a phenomenon I have only noticed recently: wines from various regions have a very particular smell.

I suppose in official terms I am referring to the earthy elements that give wine a unique bouquet. The minerals and elements that impact the vine, the grapes, and ultimately the taste and smell of a wine.

But what I really am referring to is the memories that are brought up when you breathe in a great wine. I've heard it said that the part of the brain which registers smell is right next to the cells for memory. Thus, the things we smell trigger memories. In the case of wine, I am curious if memories have the equal and opposite action on how a wine tastes? Do memories of a place picked up by your nose impact the flavor on your tongue?

Skyline Drive in the Shenandoah National Forest

A few examples. For me Virginia wines when I smell them taste of the Shenandoah mountains when you are hiking the midst of the woods.  The heat of the Mid-Atlantic sun starts to evaporate the dew or wet on the ground from a storm the night before, into the already heaven laden and humid air. Combine that with the smell of fresh cut grass and damp under growth and you have Virginia wine in a glass.

The Pacific meets the Russian River

Or Napa where the scent of dry air combines with the luxury of a honeymoon and the smell of a vineyard exposed to the noon light after a cool, star filled night.

Sonoma smells like the Pacific breeze combined with rocks and hills and valleys and the undertones of a Redwood forest centuries old. Where the valleys of vines meet the crashing of the ocean - all warmed by a temperate sun.

Lake Huron at Sunset

Michigan wines, especially white wines smell like crossing the Michigan Diag in Ann Arbor on a freezing winter day when the cold from the Great Lakes air hits your mouth and invigorates your whole body with a sense of being alive!

And Santa Barbara smells like the Pacific breeze wafting up from Los Angeles and the desert, magnifying the harsh, rocky terrain with the hustle and bustle of humanity.

Spain smells like dry, sun-beaten olive groves, castles and palaces centuries old, and of fresh olives, manchego, and Serrano underneath a brutally hot sun. Oh and add in a side of cigarettes and flamenco and you have Espana in a glass.

Overlooking Olive Groves near Iznajar, Spain

France, or more specifically St. Emillion smells of small villages with meandering streets - overlooking vineyards as far as the eye can see. Where time is not measured in minutes and seconds, but in glasses, bottles, and friends made.  

In short, I never fully can appreciate a wine until I have visited the land where it is from and experienced the culture and people.  What about you? What, or where, does your wine smell like?

My first attempt at a wine sauce

This evening I took the brave, bold step to make a wine reduction sauce. The intended meat it was to top? A beautiful piece of lamb chops picked up from a nearby Trader Joe's. Honestly, I am not sure why I (1) picked up lamb (I've never cooked it before); and (2) why I decided I wanted to create a wine sauce I have no idea. I am not a brave chef, so I suppose I was inspired!

I got the initial inspiration from a recipe included in a newsletter from Spring Mountain Vineyard - a beautiful vineyard I went to on the first day of my honeymoon a few years ago. I am not sure if it was the ambiance of being on the honeymoon, or if the wine was really that good, but either way if I receive a recommendation from the folks at Spring Mountain, I sit up and listen. Although I tend not to feature really expensive bottles of wine on this blog, their 2005 Elivette is one of THE. BEST. WINES. I've ever had!! If not the best wine, period (it is in a tie with a small label Grand Cru from Bordeaux I visited while in grad school).

Our bottle of 2005 Elivette graciously gifted to us as a honeymoon treat. We drank it while on a hike!

At any rate, here was the lamb recipe they included in their newsletter:

Rack of Lamb with Cabernet Sauce

Serves 8
Prep Time: 60 minutes

Three 8-bone racks of lamb (1 1/2 pounds each),
Coarse salt and freshly ground pepper
1 1/2 tablespoons canola oil
1 cup Cabernet Sauvignon
1 garlic clove
1 thyme sprig
1 cup chicken stock or canned low-sodium broth
2 tablespoons cold unsalted butter, cut into 4 pieces

1. Preheat the oven to 425 degrees. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Sear the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.

2. Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120°or rare and 125° for medium rare. Transfer the racks to a carving board and let rest for 10 minutes.

3. Meanwhile, set the medium skillet over high heat. Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits. Pour the wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes. Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes. Remove the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat.

4. To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.

I made a few changes - namely I used whatever cut of lamb I had, not the full chops as suggested. And it turned out wonderfully! The wine I used to cook with had been sitting on our countertop -  a victim of not drinking enough wine before leaving for Thanksgiving. The wine was a bottle from our nearby Safeway and a favorite go-to wine of my parents: Quail Oak Cabernet Sauvignon. Anyways since it had been open for probably ten days, it was definitely not drinkable. But it made for a wonderful sauce!!  I cannot imagine how tasty it would have been if I had used a nice Cabernet- but isn't the point of cooking with wine is to not use the best stuff? It was my first time doing the whole reduction thing, and I think it worked - and it was rather easy. I had to put the liquid back on the burner at the end as I didn't think it looked thick enough, and there was a little more liquid-y than I thought it ought to be. 

I paired the lamb with wine sauce with roasted green beans with almonds, and baked squash. The whole meal was very delectable, filling, yet light. We are still sipping our wine we chose to pair - EOD Cellars 2011 Cabernet Sauvignon. I found this wine in a wine club I belong to with my local wine shop. The owner, Tackitt Family Vineyards, donates a portion of all proceeds of their EOD labels to the Wounded Warrior foundation.  Pretty cool!  The wine has a very grape-y bouquet that mellows out a bit as the bottle is opened. Right now writing this, it has a velvety, smooth, and rich quality to it. And it tasted amazing with the lamb. 

All in all, not bad for a Monday night exploration. Enjoy!

New York Strip, Norton and Virginia Veggies

Elk Island Winery 2012 Norton

After a few days, it was good to drink. The first day it packed quite a punch - full of the flavor and earth of Virginia. I know that sounds silly, but honestly Virginia wine has this earthy, almost humid flavor that tastes like the Shenandoah mountains smell on a humid summer day -woodsy with hints of hay, and even in some areas of Virginia, a little flavor of saltwater. For those that have never been here, that description is in fact a compliment - and worth experiencing in person!

After a weekend sitting sealed it was incredibly rich and velvety - the perfect companion to a deep red meat. We had it with a regular New York Strip, some potatoes (fries), and some other vegetables from our CSA. Since most of our produce came from the Leesburg area (a noted wine region in Northern Virginia) the flavors from the wine complimented the minerality in the vegetables very nicely.

We bought the Elk Island at the Virginia Wine Expo this past year, and have not visited the winery just yet. However, the Virginia Wine Expo is a fun way to experience a full breadth of Virginia wines. Held during  a week in February, you really experience everything: the farmers selling their first batch of wine, fruit wines, and more established wineries like those from the Charlottesville area. The event also gets quite crazy by the end with wine glasses shattering everywhere. The Elk Island winery was one of the smaller ones there (their website says only four acres), but their wine is incredibly tasty given the size of their production.

At any rate, for those of you who have never heard of them, Norton grapes were one of the first to be brought to VA, and in face, one of the red wines from here that taste good (Cab Franc is my favorite for Virginia reds). It has a bolder taste than Cabernet or Merlot - something more akin to a Chianti in my opinion.

If you buy this, I would make sure that you give it a few more years yet. It was incredibly bold - and while it kinda worked with a New York strip it needed a bit more time to fully mature. But I would buy from them again!

Some geography lessons...

Reverting to a trip a few months back, I was aptly surprised at a wine region in the United States of which I had never heard, but nonetheless had excellent wine.  Of where do I speak?  First, let me ask you this question... where were the oldest vineyards in the United States first planted?  Some may say Virginia, or perhaps one of the other original colonies - and while yes, the history is rich there, that answer is incorrect. Some others may say with the Spanish settlers in California - of course!  And that is not too far off, but the answer is still no.

Some of the oldest vineyards planted in the United States were in none other than the state of New Mexico. The vines were planted by none other than priests (who of course are great for their beer). Back before the Spanish had expanded to California, the missionaries spread to now what is New Mexico. They needed wine to celebrate the mass - yet it being so far away, they decided instead of lugging barrels cross oceans and countries, they would instead bring vines from Spain.  And thus, voila, the New Mexican wine region was born.  (Source: http://www.nmwine.com/)

We were in Albuquerque for a conference, and while we did not have too much time, we did have a chance to visit two beautiful wineries. The first one, located in a hidden part of town (so hidden in fact you feel like you are driving in a subdivision until you come upon it)  is Casa Rondena Winery. The approach, of which is a beautiful entrance into a New Mexican villa:
 The winery buildings are surrounded by a beautiful vineyard, gorgeous gardens, and space that is (the owners told us) quite the popular spot for weddings and other fancy events. And who could blame them.
The wine itself was quite good - unlike Virginia wines I would not recommend the whites or rose's too much. There was something mineral-y about the flavors that I wasn't a fan of. It also had a sweet melon taste, which some people enjoy but yeah not really my type of wine. But, if you enjoy a good Tempranillo - or similar type of Spanish Wine than Casa Rondena is a place to check out.

After our tasting I opted for a glass of their 2010 varietal of the 1629.  IT is 50% Syrah, 41% Cab Sauv and 9% Tempranillo.  And the name derives from the year of the first plantings in North America.  Alas, we didn't have anything to carry the wine home in, so we opted instead for a wonderful, relaxing rest out in the gardens.