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Won’t You Be Mine? My Valentine is Yarden Rosé 2011 Sparkling Wine

30 Jan

Yarden 2011 Brut Rosé; Golan Heights Winery, Galilee, Israel. 12% ABV; SRP $39.

 

Color is pale salmon, while the nose offers rosebuds and cherry blossom. On the palate, strawberries, tart pear and a hint of tangerine dominate the palate with secondary notes of baking yeast, almond paste, sour raspberry and a hint of chalky limestone. Excellent mouthfeel with medium sized bubbles in solid proportion and moderate effervescence. A delightful finish of balanced fruit, acidity, and tannin. This bottle lasted 2 days with re-closure and  maintained the same balance, flavor profile, and freshness over 28 hours. All in all, a delightful bottle of sparkling rosé.

Don’t let the name or the region catch you by surprise, this is a serious, world-class sparkling wine. Made of 72% Chardonnay and 28% Pinot Noir in the traditional Champagne method. Whole cluster pressed with secondary fermentation in the bottle; disgorged after five years of bottle aging. Cellar up to a decade from harvest for maximum enjoyment. I paired this with roast turkey on the first day, and grilled steak on the second- it held up beautifully to the salads, grilled and roasts meats and the vegetables, potatoes and even cranberry sauce- but this wine is simply gorgeous on its own, and needs no excuse to be enjoyed whether it is by itself or with food. Either way, you win.

This is an excellent Valentine’s Day bottle to share with a loved one, but even more, just to have on hand. A solid value in the Under-$50 range that will make your special night that much more romantic, or spice up a quiet dinner for two… or four! With the vintage rosé being Kosher for Passover, you can buy several bottles and keep something in reserve for that event as well, whether you serve this as the host, or bring it as a housewarming present.

Whether you ask “Will You Be Mine?” or “Why Is This Night Different From All Other Nights”, you will be well prepared with a world-class wine that will impress whomever you serve it to: 2011 Yarden Rosé. 

 

If you want to know more about the winemaker Victor Schoenfeld, I previously wrote about him here

à votre santé!

 

 

 

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Italy’s Newest Wine: SECCO!

19 Jan

You read that right. There’s a new sparkling wine in town, and its name is SECCO.

Let me give you the backstory, in short: Three Leading Italian Food & Wine Consortiums have just begun a three-year-long nationwide campaign called “Enjoy European Quality”. Now, who is to complain, when they are raising awareness of wines such as Moscato and Secco, salumi such as Prosciutto di Parma, Salame Piacentino, Capocollo di Calabrio, Speck Alto Adige, and cheeses like Provolone Valpadana Dolce and Piccante?

Getting back to ASTI– and ASTI is short for “Consorzio Per La Tutela Dell’Asti DOCG”, which, since its founding in 1932, has worked to protect, develop, and promote ASTI products around the world.

Moving forward, while Moscato has a throng of followers, there are those who aren’t as fond of sweet wines. So as of late 2017, Secco has been given DOCG status. And newly exported from Italy in 2018, is Secco, using the same Moscato Bianco grape, but providing a dry sparkling wine that will appeal to another segment of wine drinkers.

 

After years of drinking Moscato, I know what to expect from the wines, and I’m a big fan. Delicate effervescence, low alcohol (around 5-6% ABV) and a decidedly sweet, sunshine-afternoon, honey-tangerine flavor profile. So imagine my expectations when I heard this is made from the same grape.

But I promise to keep an open mind. Try as I might, it’s difficult to do. Until the decadent mousse and powerful effervescence hits your mouth.

 

 

Tosti ASTI DOCG Secco Non-Vintage; Milan, Italy.  11% ABV.

Color is pale straw; the nose offers sweet honesuckle and lilac. On the palate, a lovely and full effervescence with decadent mousse, exposing a surprisingly dry sparkling wine, with predominantly pear fruit, mixed floral and herb notes, with baking yeast and a lemon custard finish.

 

Well blow me down. This is not my beloved Moscato. It’s only a tiny bit similar, but delightfully different. While I enjoy the sweetness of moscato d’Asti, I would not be able to drink it all day long. But Secco? I could come back and back to this. And the more Secco I tasted, the more I liked them, and saw a place for them in the American Marketplace. 

 

And you will, too, when you taste Secco. 

 

As for food pairings, Secco is dry enough to pair with a wide swath of food choices. But for starters, let’s stay in Piedmont and Italy, and look at what grows together, since we know it goes together!

Salumi is not salami, but the Italian word for ‘deli’. This prosciutto (middle of the plate) is 14 month-aged perfectly salted slice of pork that simply melts in your mouth. As a matter of fact, each of these specialties are the finest of their kind, and culinary delights that make your mouth quiver and your tongue dance and ask for another bite,  Se tu per favore? 


Not to be outdone by meat, is cheese! Provolone Valpadana DOP dolce and DOP piccante, perfectly aged and again, to tease your tastebuds, both provide a perfect swath of gently salted and decadent, savory cream across your palate that Secco wipes clean- to leave your mouth wanting the next bite.

 

Don’t be surprised if Summer 2018 becomes the Summer of Secco!

à votre santé!

 

 

 

 

 

 

Welcome Winter with Rias Baixas! Albariño from Palacio De Fefiñanes

19 Nov

Palacio De Fefiñanes Albariño 2016, Rias Baixas, Galicia, Spain. 13.5%ABV, Found online from  $13-22/bottle. 

 

In the last two years, I’ve been enjoying (er, drinking) more and more albariño. But I’ve been opening those bottles during the warm seasons, and thinking about the heat of Spain. It was not until I tasted several wines from Rias Baixas while experiencing cold weather at #WBC17 in Santa Rosa that I was shocked into thinking how great albariño is with winter food pairings.

 

Could Albariño be your turkey or ham pairing wine for your holidays? Could you conceive this?

It actually can be. you just have to be open to the possibility!

 

 

 

Color is pale gold. The nose offers a gentle citrus blend and limestone. On the palate: white pear, white peach, pineapple, starfruit, a citrus blend. On the medium short finish: dry extract, limestone, clay and sodium.

This wine, in warm weather, I would classify as a wine perfect for shellfish or raw fish dishes. In cold weather, however, it is ready for savory. This wine can pair with pork, fowl, root vegetables, soups, cheeses, and seafood. The limestone and sodium  give a slightly different perspective to the tongue, and allow the wine to cleanse the palate, then act as an additional spice to the primary flavor- so it could even pair with spicy grilled meats. Believe it or not, it works! But don’t trust me- get a bottle and try it with some quality, dried charcuterie. That will open your eyes, and let you see the start of your expanded possibilities of the albariño from Rias Baixis in your glass.

Holiday wine? Cold weather wine? Absolutely- once you expand the possibilities of your mind for the wine in your glass.

à votre santé!

White Wines from #WBC17 Live Wine Blogging! TABLE 5!

19 Nov

If you’re wondering “Where have you been?” or “What the heck happened to JvB?”, well #WBC happened. This year the wine blogger’s conference was back in Somoma and after the fires, the wineries were SO ready for us! They are open, anxious, and are ready for YOU to return and help the area rebuild. Most of the wineries are in good operational shape and need your support. How better to do that than to buy some wine?

So here is a re-cap of my experience in this year’s #WBC17 White Wine Live Wine Blogging. This is like speed dating for wine; a table of ten writers get a quick pour, take a picture of the bottle, and cranks out a 140-ish character-sized review within a five minute window. It’s insane and fun! I had a ton of readers respond to my reviews from Santa Barbara and Lodi, so check these out for what you think you’d enjoy- and if you don’t see them locally, find them online! 

READY, TABLE FIVE?

GO!!!

2016 Ledson Vineyard Estate Viognier – can you say peaches & cream? $32/bottle, 13.5%ABV, winner Best Viognier by Sommelier Challenge 2017 International Wine & Spirit Competition  

2016 Sauvignon Blanc -pair me with Thai food and #GetNaked! $32/bottle, 13%ABV,  and perfect for those who adore the Naked Cowboy in Times Square.  

2015 Matthiasson Napa Valley White Wine Blend is farm to table- and like a fresh fruit bowl of apples, peaches and melon, 2nd notes of citrus and honey with oyster shells and limestone on the finish. @matthiassonwine; $40/bottle, 12.9% ABV  

This is something very much out of the norm for me- Jardesca’s white apertivo by huge flavors, white wine mixed with ten botanicals- not your fathers white wine! 17%ABV

2010 Anniversary Cuvée $40/bottle. Such great mouthfeel, gorgeous muted fruit and lots of baking spice -plate of oysters, please? YUM! #GiveMeBubbles 

Turbiana 2016 from Selva Capuzza, Lake Garda, ITALY! This isn’t from Sonoma, but was sure fun to have included in the speed tasting! Screaming Meyer lemon, minerality and beautiful acidity!

2015 Mount Beautiful Chardonnay! Just as beautiful as their Pinot- half oak, half unoaked- all chard lovers rejoice! NZ Elegance and beauty; $22/bottle, 14.5%ABV! 

2015 Antica A26 Block Chardonnay from Antinori Family Estates- whoa! Big fruit up front, lots of nice vanilla from the time in oak, massive acidity and high abv 14.5% $55/bottle.  Serious chardonnay wine for those who adore it in this style!  

2016 Hanna Sauvignon Blanc from Russian River Valley. Light on grapefruit, huge mouthfeel of mango, peach and tangerine! So fruity, with a touch of ginger on the finish; want to drink this for dinner! Only $19/bottle, 13.2%ABV.  

2014 Leto Cellars Old Vine Chardonnay  features lovely fruit, like drinking apple pie and sunshine- $30/bottle at 11.5% abv- This is a chicken dinner’s best friend!

 Look for Part 2- Red Wines from Live Wine Blogging, #WBC17!!

à votre santé!

Suhru: Take the North Fork

31 Oct

Suhru Sauvignon Blanc, North Fork of Long Island, Mattituck, NY, USA. ABV 12.5%; SRP $18/bottle.

Color is pale straw. The nose is gooseberry, grapefruit, and lime zest with a hint of floral cuttings. On the palate: crisp apple and lemongrass with a hint of flint on the finish while the acidity lingers on, sharing secondary notes of citrus, limestone and sunshine. Un-oaked, beautifully crisp and clean. Such a nice balance of acid and fruit, I would not hesitate to pair this with eastern flavors- Japanese, Chinese, Thai, Indian, or a slew of American and European dishes from appetizer or  salad to delicate entrees.

 

Q: How many excellent North Fork white wines will you a) find for under $20, and b)immediately want another bottle of?

A:  (silence)…Both those questions are tougher than you think!

 

I’m often asked to suggest Long Island wines, and here is one I wholeheartedly suggest you check out! Killer sauvignon blanc at a great price, offering an excellent value. What’s not to love?

 

 

 

 

 

 

Tell me YOUR favorite NY wine to drink! 

 

à votre santé!

 

 

 

 

 

 

The Dry White Wine You Still Need: Patricius Tokaj

22 Oct

Patricius 2015 Tokaj Furmint; Hungary. 12%ABV,  average $15/ bottle, street.

Color is warm straw, nose of sweet hibiscus and orchid. On the palate, white peach and pear, dry on the palate but sweet on the nose. A solid mouthfeel that matches well with fish, fowl or pork; and one that paired beautifully with an entree of chicken grilled with peaches and arugula.

 

 

Patricius 2015 Tokaj Yellow Muscat; Hungary. 11.5% ABV, average $15/bottle, street.

Color is pale goldenrod, while the nose offers honeyed citrus: a melange of pineapple,  starfruit, and lemon-lime. On the palate rises gently sweet citrus with mouth-filling acidity; Amalfi lemon and lime zest with a floral aftertaste. I first tried this wine with a trio of cheeses (an easy home run), before pairing with the big world flavors of spices: Indian, Chinese, Thai, and Mexican. The dry muscat held its ground, cleansing the palate with dexterity, verve, and plenty of acid. This and the furmint would also both pair beautifully with seafood of all types; I’d be the first one to toss a cold mixed case of these wines in the trunk on the way to an oyster roast.

 

 

I was surprised by these bottles. I first opened them, ready to taste and take notes, but instead I tasted and got comfortable. I enjoyed them, I stopped thinking about the wine and just enjoyed where they took me. This is no monster chardonnay or classic Sauvignon blanc, but as delicate and specific furmint and muscat, they are beautiful wines that you can and will enjoy on their own. It simply goes to further their appreciation that they are capable of complementing almost any food you pair them with. In the $15 and under range, these wines offer a tremendous value and a surprisingly collaborative flavor palate to match worldwide cuisine.

 

 

So why are Tokaj-region white wines something you need in your cellar? Because only by putting these in your mouth and having them in your wine vocabulary can you use them. I think of the first time I tasted a sublime Bordeaux blend, a grüner veltliner, a viognier, a South African chenin blanc, a sancerre, a pinotage. Shall I go on? Add Tokaj furmint and muscat to your repertoire, and expand your palate, your menu, and your mind. And don’t forget to invite me over to taste your pairing!

 

 

If I owned a club or a restaurant, I’d be trying these wines out as my “house white” to see which drinkers who never go outside of California or France would be bewitched by the Hungarian beauty of Tokaj. Challenge, anyone?

 

 

à votre santé!

 

 

 

Going, Going, Gone! Prosecco Superiore DOCG

16 Oct

Prosecco Superiore 4Prosecco Superiore DOCG.

There’s only one question to ask: Why aren’t you drinking more of it? 

OK, I have to admit it: every year I get emails from various garagiste-wine vendors with deals on Prosecco Superiore DOCG. And I always buy them. Why? Because they are consistent in being crowd-pleasers and excellent value. They don’t last long in my cellar. And when I open them for friends, the bottles are empty almost quickly as they started: Going, Going, Gone! 

Prosecco 101: It’s Italian. It’s from mostly glera, an ancient Roman grape that classically exhibits both floral and fruit notes.  There is less yeast flavor in prosecco than champagne, due to the fact that it’s usually made in the charmat method of secondary fermentation in steel tanks, which helps in focusing those floral and fruit notes. And a good bottle of prosecco is a bargain, a bottle will usually run you from one-third to one-half the cost of a good bottle of champagne. DOCG refers to Italian regulations, confirming the highest quality terroir and strictest regulations, which is a promise of quality- DOCG is the top level, above both DOC and IGT regulations. Unlike serious champagne which should only ever be consumed singularly, it is considered acceptable, event cool to drink cocktails made with prosecco. The Bellini started it all, but any good bartender has a few recipes up their sleeves, including yours truly (see mine below) or find several hundred ‘easy to make at home’ with a quick internet search!

Here are four DOCG proseccos that are ‘any day celebration’ bottles with SRP’s from $15-$21 that will improve your day significantly! Click the blue links for the manufacturer’s winemaking notes (you can also see how we differ or agree on flavor profiles), or you can just read mine!

 

 

Frassinelli Rive di Manzana Extra Dry 2015 

Frassinelli Conegliano Valdobbiadene DOCG 2015; – (ABV 11.5%; SRP: $15)

Gentle floral nose with hint of orchid. Pale straw in color with gentle, tiny bubbles. On the palate: white peaches, a hint of baked apple, fresh croissant, grilled pineapple, and clay. Highly agreeable. I offered this to friends and in moments, we had devoured the entire bottle and were ready for more!

 

 

 

 

Bortolomiol Prior Brut 2015

Bortolomiol Prior Brut Valdobbiadene Prosecco Superiore DOCG – (ABV 12%; SRP $15)

Off-gold color with a tinge of green and a neutral, lemon citrus nose. On the palate: green apple, lemon verbena, &  sandstone. I enjoyed this by itself, but with a crazy whim and the help of some flowers and a mortal & pestle, I made a hibiscus & prosecco cocktail (prosecco with a dash of the juice of a hibiscus flower), and was in seventh heaven. This prosecco is absolutely delicious by itself and almost a crime to tweak, but in adding the touch of hibiscus flavor, I found a new favorite floral sparkling cocktail and I killed the bottle quickly with this tasty spritz!

 

 

La Farra Rive di Farra di Soligo Extra Dry 2015

La Farra Rive fi Farra di Soligo Valdobbiadene Prosecco Superiore – (11% ABV; SRP $20)

Pale yellow with the slightest hint of pink. Extra dry, this prosecco features a more forward floral nose, with a much heavier concentration of bubbles from the charmat fermentation method. The expansive mouthfeel features a white flesh fruit profile of yellow apple, peach, and lime zest.

 

 

 

Mongarda Brut NV 

Mongarda Brut NV Conegliano Valdobbiadene Prosecco Superiore– (SRP: $21), 11%ABV

Pale straw in color, gentle nose of minerals and yeast. Beautiful effervescence, a touch more acidity to balance the lime, peach, and lemon citrus flavor profile. Elegant; ideal to drink by itself or to pair with a meal. This bottle also went far too quickly for me.

 

 

 

What do we learn from these bottles? They are quite tasty,  superbly fun, with gentler bubbles making them easy to imbibe, so they finish quicker. They are delicious by themselves, and  provide a party atmosphere when mixed with a tiny bit of flavor, or paired with food. They are affordable, and a touch on the lower side in alcohol by volume.

And remember, they are just as easy to pick up at your local retailer as anything else you might find.

Share your comments and your favorite sparkling with us, below!

 

à votre santé!

 

Yarden’s World Class Wines for Days of Awe

1 Oct

Let’s be perfectly honest: twenty years ago, I would NOT have fought to serve Israeli wines from the Golan Heights for an important family dinner. But times have changed, and great Israeli wines are now available locally at competitive prices- so if you aren’t nodding with me, then take the time to read this and get both your wine game and your local wine store up to speed! I proudly served these wines to our family and guests above all else available from my cellar. So, listen up!  

Yarden Brut Blanc de Blanc 2009, Galilee, Israel. 12% ABV, SRP $30/bottle. 

This is a sparkling chardonnay made by Victor Schoenfeld, and it is world-class sparkling, made in the traditional method and aged five years with tirage yeast. Pale gold in color. On the nose: gentle star fruit and brioche. On the palate, tropical fruit, baking spices, toasted challah with a hint of minerality. Where years ago my father-in-law would break his Yom Kippur fast with an ounce of cognac, I instead opt for this- it revitalizes my blood sugar and pairs beautifully with anything- be it a Rosh Hashanah dinner with apples and honey before the brisket, or the traditional break-fast dinner of bagels, scrambled eggs and smoked fish. There are a few Israeli winemakers whose work is absolutely world class, and Victor Schoenfeld hits that mark. If you aren’t already a fan, you’re missing out.

 

 

 

Yarden’s Galilee Mountain Winery,  “Yiron” Red Wine Blend, Upper Galilee; Golan Heights, Israel. ABV 15%, SRP $32/bottle.

 

Color is deep magenta with ruby edging. The nose offers mature blue and black fruit along with forest floor and hint of toasted oak. On the palate: blackberry, blueberry, and cassis are dominant with secondary notes of mocha, kiln-dried wood, gravel, sand and granite. Demonstrating an excellent tannic backbone with strong acidity, this wine is ideal for the brisket course, but it also paired gorgeously with a toasted everything bagel topped with cream cheese, smoked sable and lox, tomato and a little Spanish finishing salt.

When you drink this, you will swear you have a classic Bordeaux blend in your hand. Winemaker Micha Vaadia worked at Jordan,  Cloudy Bay, and Catena Zapata- and it shows! The blend is 56% Cabernet, 32% Merlot, 7% Syrah and 5% Petite Verdot, and is aged 16 months in French oak barrels (hello, now we know why the vanilla and toasty oak is so dominant in the profile!) One thing that blows my mind: Looking at the stats, I’d normally shy away from a wine with this high an ABV but let me tell you, it’s un-noticeable. I experienced no heat on this wine, just tons of pleasure across the palate.

 

A Perfect Pairing with Yiron: a toasted ‘Everything’ Bagel, with a shmear of Cream Cheese, Sable, Lox, Tomato, and Spanish lava salt.

 

 

 

My pictures don’t do the wine justice. As soon as a finished a sip, my hand reached back for the glass or to re-pour another taste. This wine is surprisingly tasty, and a great value in this price range. The nose and flavor palate of Yiron are simply stunning. The best thing you can do it put a bottle in your hand, serve it, and let your mouth and your guests tell you exactly how good this is. You can thank me by inviting me over for Yiron with brisket, bagels, latkes… or all four!

 

*Special Thanks to Joe Berkofsky of Puder PR.* 

à votre santé!

 

Drinking Locally in the Mediterranean

26 Sep

 

Sometimes my vacations aren’t working vacations! This year my family took a cruise through the Mediterranean with Oceania Cruise Lines. The first night at dinner I scoured the ship’s wine list, curated by Wine Spectator. (You can view a sample of the wine list published here.) There are many wines on the list that I know intimately, others I have tasted before, and some I didn’t know that I’d like to taste. But the wait staff explained to us that for every port we visited, the chef was adding special dishes to the daily menu to represent local cuisine, and I really wanted to taste what the locals were drinking! Long story short,  I had better success in some ports than in others, but I didn’t want to interrupt my extended family’s vacation by taking too much time seeking out something that only half the group might taste or enjoy.

Sardinia, Italy

My fabulous wife arranged for a guide in Sardinia with a bus driver, which provided an easy opportunity to access local wine with a helpful hand! Driving along Costa Smerelda (the emerald coast), we made a quick stop in a local grocery and picked up three local bottles of wine in the €5.50-7.00 range (that’s six to eight US dollars). That, my friends, was a real score!

 

Cantina Il Nuraghe,  Mogoro, Italy:  Sardegna Terralba “Bovale” 2015. 13%ABV. Around €6 locally, found in the USA for $15/bottle.  

The bovale grape is more widely recognized as carignan. Lovely maroon color with a rich, complex nose of rosé, red fruit, black pepper and clove. On the palate: red rasberry/cherry, hints of young black fruit. Secondary notes of forest floor, granite, and gentle wood. Gentle acidity, smoother than expected for a 2015.  Totally a food wine; full-bodied, with a long and fulfilling finish.

For a quick historical note: you savvy readers obviously noticed the name of this winery is  Cantina Il Nuraghe. Maybe you’re wondering what a Nuraghe is: a Bronze-Age stone structures, some even called “Sardinia’s Stonehange”. 
 
Have you noticed a theme? Yes, stony soil! You could take it for granite…it’s actually LOTS of granite!
You can’t help but taste the terroir and the granite in the glass.
But everything isn’t red in the Mediterranean. What else could I score for just a few euro?

Cantina del Vermentino Monti: Funtanaliras Vermentino Di Gallura, Monti, Italy.  12.5% ABV. Found locally for €6; SRP  €10. Online in the USA from $12-16/bottle. 

Color is medium straw with a hint of green berry tinge. Nose is gentle floral with iris, tulip, orchid, and Anjou pear.
On the palate: quince, granny smith apple, and lime zest. Mellow acidity traces a spine of heat across top palate; final notes include a gentle finish with a  hint of almond and granite. We opened this at dinner and it went gorgeously with the meal (and was the perfect foil for the ‘blini’ of sturgeon caviar, seen below).
The vermentino paired so well with the caviar, then also with a salad course, then with snapper with grilled vegetables for the main course.  I’d have been just as happy sipping this on the veranda, looking our at the sea. But I would really have missed the sturgeon caviar…
Provence, France
While shopping in Provence for herbs, I noticed a bin full of local wines and picked one up on a whim. It sold for €14- about $16 USD. As this bottle was more expensive than the ones nearby, the shopkeeper explained that the wine was a blend of syrah; and the bottle was also his personal favorite. He went on to explain (if my high school French served me correctly) that since this bottle was more expensive than most people want to pay for a local wine, only real wine-lovers bought it, which allowed him to drink more of it personally, at a better discount.
Les Baux de Provence Domaine de Lauzières “Persephone” by Christophe Pillon; Mouries, France.  80% syrah/20% grenache blend; 13.5% ABV. SRP €14/bottle.
Color is opaque purple. The nose begins as deep brett/barnyard funk which burned off after being allowed to air, then demonstrating earth, mushroom, red fruit. Palate:  cassis, raspberry, and stewed fruit. Secondary impressions are powerful acidity and long tannins; then essences of toasted oak, limestone, clay and sand. The winemaker says that the entire operation is organic and biodynamic; my palate says that this wine loves a piece of meat and some vegetables,  the rich fruit pairing nicely with savory and spices beautifully.
Every wine I found locally in the Mediterranean can be a great food wine, or a “sit and watch the sea with the breeze in your face, and just enjoy the moment” wine. Maybe that is one of the key approaches to making wine in the Mediterranean. I know that each day, I managed to find time to contemplate. 
Finally- the boat’s sommeliers were just as happy to taste these wines as we were, and were impressed at the QPR found I the local wines and their ability to pair with the chef’s local dishes. While I love the Wine Spectator’s list, there is nothing quite like drinking locally.
I sincerely hope that you find time to contemplate your surroundings with a glass of local wine.

à votre santé!

 

Strasserhof Sylvaner Valle Isarco 2015

4 Sep

Strasserhof Sylvaner Valle Isarco, by Hannes Baumgartner; DOC Süditirol/Alto Adige, Italy, 2015. ABV 13.5%, MSRP $22/bottle.

 

Color is pale straw. The delicate nose has traces of lemon, wildflower, and a hint of funk in the background that was gone by day 2. On the palate: Lemon and freshly cut grass, with backing notes of gooseberry, lime zest, and schist. High acidity and nice heat fill the back palate. The long finish features gentle flavors of citrus and sour candy behind the acidity and heat of the wine, and the combination of delicate flavors plus the elegance of a well-made wine make this a real wine nerd’s favorite.

 

 

After tasting this by itself, the next day I made grilled chicken, which complemented the sylvaner beautifully, as could chicken or veal piccata and marsala. This wine could also work nicely with spicy fare such as  Thai, Mexican, Indian, Lebanese, and Halal, as well as the traditional food of the Trentono-Alto Adige region. Some obvious local pairings would include schnitzel, fresh water fish, sausages, dumplings, sauerkraut, root vegetables, and of course, cured meats like prosciutto. But by day 3, I just wanted to enjoy the subtle flavors and structure of this wine by itself, sipping slowly and savoring the experience.  And for the non-wine nerds who had a taste of this wine? Their response was always the same: positive and interested. So buy some for your wine-centric friends, or for your own edification and education of the great white wines of the world at an affordable price. It might be your first Sylvaner, but it won’t be your last.

à votre santé!

 

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