How to Soothe Technology Woes

I have big aspirations. Huge. Holiday break means time to conquer all those niggling tasks and projects that I never seem to get to during the week (dry cleaning, I'm looking at you) and a large chunk of them are technology related: transferring pictures and files from the old Dell to the Mac, updating software, etc. In addition, I'm developing the Shana Speaks Wine webpage (you heard it here first!) as well as working on an upcoming event.

But, as it seems to go with all things tech, things are gonna get ugly before they get better. After a phone session with an Apple technician that left my laptop (and my mood) in worse condition than when I began, it felt like the right time to try a Cote du Rhone that I recently brought home.

Parallele 45 Cotes du Rhone 2010
On the nose, this 60% Grenache/40% Syrah blend showcased traditional notes of black cherry, raspberry and green and red bell peppers, along with some red licorice. The first sip was a little tannic and astringent, but mellowed out after a few minutes in the glass. Sipping through, the same flavor profiles from the nose were present on the palate, but there was much more black pepper and spiciness on the tongue. It was more medium-bodied than other Cote du Rhones but by no means was full-bodied. This is a great value wine and a solid choice for a weeknight or whenever you just want something to soothe an irritated mood.

Sundays Are Not Just For Brunching

Lazy Sundays.

In the wine shop, after the noontime rush of the bubbles-for-brunch shopping traffic, the day mellows out, making it an ideal time to open a couple of bottles from inventory to taste.  Although we sample things regularly, Sundays are the day when we can banter back and forth about what to try and when we finally come to consensus, spend some time discussing whatever we crack open.  Hard work, I know.

This weekend's lineup:

Henri Bourgeois Sancerre Grande Reserve, 2011, France
"Crisp" was a word that came to mind with this wine. Tart lime and citrus were immediately evident on the nose along with some stony minerality.  After sitting for a bit (and warming up slightly) a few tones of underripe pineapple came through.  On the palate,  the same citrus flavors appeared, along with granny smith apple and some flinty tones on the finish. This was a medium bodied wine with medium acidity.  It was an interesting contrast to the other French Sauvignon Blanc we tried last week as this stylistically tasted more like a New World, New Zealand wine.

Lini 910 Labrusca, Lambrusco Bianco, Emilia, Italy
Oh, white lambrusco, you are funky and weird.  The nose was incredibly yeasty with prominent odors of sour cream and greek yogurt.  Overripe golden delicious apple was the only fruity note on this strange brew.  On the palate, there was a sensation of tasting the bubbles more than feeling them as this lambrusco was definitely light on the frizzante. The same flavors were on the palate like some strange bakery experiment. I kept going back to it trying to decide if I liked it or not.

Chateau de Pennautier, Cabardes, 2011, Languedoc, France
Historically, much of the wine in Southern France has been made for bulk production and lacked much of the finesse of other French regions. However, there have been recent movements to improve the quality these wines.  This Cabernet Sauvignon/Merlot/Malbec/Syrah/Grenache blend from Languedoc is making an effort.  On the nose, it was rather spicy with pepper, pine needles and sap making way for black cherry.  The same foresty notes were also present on the palate, along with black pepper.  Fruit came through as black cherry and raspberry.  It was of medium body and showcased a bit of astringency.  I'm not sure if this is a wine I would naturally gravitate towards but it's a great value option.

Old School vs New Skool: Sauvignon Blanc

A common misperception people have when thinking about their wine preferences is thinking about wine only by grapes types (guilty as charged). Yes, grape varieties do have individual characteristics, but the influence of region and production style can produce wide-ranging results (hello, chardonnay).  Often, this boils down to Old World Wines versus New World Wines.

Say Wha?
In the most basic sense, Old World Wines are produced in countries with a long history of winemaking (France, Italy, etc.) while New World regions are only a couple of centuries into the game (California, New Zealand, Australia, etc.).  However, the terms also refer to style. Old World wine are very expressive of the "place" where wines originate and allow the soil, climate and tradition to affect the wines.  This collectively is referred to as terroir.  New World styles, on the other hand, put the grapes in the spotlight and try to produce wines that fully express the flavor of those little orbs.  Often, this leads to more earth-driven and savory characteristics in O.W. wines and more fruit in N.W. wines (but not a hard and fast rule).   Of course, in the global economy, some O.W. regions are trying N.W. techniques and vice versa, which can make things a little blurry, but definitely something to watch as the industry keeps evolving.

So, the better question is: am I Old School or New Skool?  Skeptical?  Let me prove it to you.

Today, we did a tasting of Sauvignon Blanc wines, one from the Loire Valley in France and one from Marlborough in New Zealand. Sauv Blanc is a grape with grassy, herbaceous and citrus characteristics.  After a brief love affair with the grape when I first started drinking wine, I went through a string of cheap dive-bar Sauv Blancs, enough to put me off the varietal, but I was interested to see how an O.W. classic compared with a N.W. region that has become renowned for quality Sauv Blancs. Contenders, to your corners.

The Old World
Domaine de Reuilly Les Pierres Plates, Sauvignon Blanc, Loire, FR 2010 - This wine came from the Loire Valley in France, and area known for quality white Sauv Blancs, such as Sancerre.  The wine is grown in Kimmeridgian soil, which is often attributed as being a key component in quality Burgundy wines.  On the nose, soft citrus notes, such as mandarin, along with a bit of grassiness, appeared.  On the palate, the gentler citrus fruits again appeared plus a refreshening herbaceousness.  In addition,  minerality presented itself throughout the sip. The texture on this wine was rather intriguing, as the citrus notes would lead one to believe it would be quite astringent; rather, there was a soft creaminess in the mouth that rounded out the flavors in an extraordinary way.

The New World 
Astrolabe Sauvignon Blanc, Marlborough, NZ, 2011 - Marlborough in the main production center for wine in New Zealand.  As the country is newer entrant into the global wine market, a large focus is on modern vineyard technology and wine-production techniques. The country is also recognized as a forerunner in championing the characteristics of Sauv Blanc as a grape. On the nose, bright, fruity citrus, such as pink grapefruit, came through strongly, plus notes of green grass.  On the palate, the fruit and herbaceousness followed through with the addition of a kiwi essence.  Again, the palate surprised.  There was lower acidity than expected and I thought it would be brighter in the mouth. Instead, it felt a little softer but unlike the Reuilly, it wasn't a creamy softness, it was more of a flatness.

Lesson learned?  Both exhibited some similar characteristics, but the fruit came through in different levels.  The Old World wine showcased more mineral and savory tones while the New World wine stayed true to the fruit.  Finally, the different regions changed the texture and finish of both.  

So, are you Old School or New Skool?

How to Get Through Winter

One of the best things about winter are the long, cozy dinners in the tiny neighborhood bistros.  Flickering candles, jazz music floating melodiously through the sound system, quiet laughter from the next table over; all can make you forget about the cold and darkness outside for a few hours.  This little oasis can sustain anyone through the worst of the season.  In all honesty, I sometimes get pangs for these places in the middle of summer (and then feel incredibly guilty for not wanting to be at some alfresco restaurant or rooftop bar).

Recently, we tried one of these little bistros, one that has been around for ages that we frequently walk by, say, "we should go there one night," then promptly forget about.  Oh,  how remiss we were in waiting all this time!  Between the ambiance and the food,  I was going to need to be pried out of my booth.  And the wine?

Chateau Saint-Dominique Puisseguin Saint-Emilion 2008
This Bordeaux was an 80% Merlot/20% Cabernet Franc blend, which meant that it would have a lot of deep fruits balanced with some tannins and astringency.  True to form, plum, dark cherry, blueberry were immediately noticeable on the nose, but then white pepper and earthy essences came through on the back end.

In the mouth, there was a round juiciness balanced with some tannins and acidity, giving it structure.  Ripe berries and plum hit the tongue first but were quickly followed by cedar and black pepper. The delicate balance of fruit and savory lingered for a bit on the tongue, but not such a long finish that it interrupted the next bite of food.  Delicious.

Did I mention one of the perils of these adorable places is the tendency to get two desserts in order to prolong your stay?  Mmmmmm........

Au Revoir, Cote du Rhone

Jack o' lanterns are making space for poinsettas on porches, candy canes, not halloween candy, are the treats of choice and piles of leaves will soon be replaced with mounds of snow. Fall is bowing to the imminent approach of winter, as are the Cote du Rhone tastings.  As evident from previous blog posts, fall's calendar was filled with pourings from the region but in anticipation of the holidays,  the end of November brought the end of these events for the season.  However, a few gems were showcased in this final round.  Feel free to find inspiration for your holiday meal.

Gallician Costieres de Nimes Prestige 2010
Does the name ring a bell?  It should, as I poured the 2011 rose from this winemaker in part 1 of 24 Hours of Cote du Rhone.  Like its younger, pinker sibling, the nose had ripe berries of cherry, raspberry and strawberry, but this one also found blueberry and a bit of earth in it. The palate had the same fruit flavors but the spiciness of Syrah came through.  Overall, it was very round and smooth and its easy drinking, straightforward style is sure to be a crowd pleaser. Well played, Gallician.

E. Guigal Cotes du Rhone 2009
The same bright berries in the Gallician came through but then a hint of plum appeared on the nose, along with shades of earth and spice. The savory tones announced themselves more prominently on the palate, partnered with a vegetal bit of green pepper.  This red had more pronounced tannins and a fuller (but not full, it's still a Cote du Rhone, after all) body.  Although this one was enjoyable, I think it needs a bit of food to help it shine.

Domaine Les Goubert Beaumes de Venise 2009
Like Chateauneuf  du Pape?  Don't want to waste a good bottle on your crazy aunt and uncle? This neighboring region is a great alternative.  With black cherry and plum on the nose, this was first a juicy hit on the palate but then the earth and tobacco came storming through, balanced with well-integrated tannins.  Soil and a bit of meaty gaminess made you feel like you running through a farm, but the enlivening black pepper and black cherry again came through for a delicious finish.

Time to go dig out my snow boots....