vigna uva vino

Firesteed Oregon Pinot Gris 2006

2009-12-15T17:21:00.000-08:00

From a blend of various vineyard sources and regions within the Willamette and Rogue Valleys in Oregon, this Pinot Gris varietal does well in this place. Very pale coloring, more like that of an Italian Pinot Grigio, with aromas of pear and honeydew melon and flavors of honeysuckle and spice. Fresh and clean with good acidity and weight, with lemon notes and easy drinkability, I paired it with a blue cheese, but it can easily work with a salmon dish.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

Firesteed Willamet Valley Pinot Noir 2005 Oregon

2009-12-14T04:43:00.000-08:00

The jolt I get from this Pinot is reminding me of those candies I loved as a kid... you know... those chocolate rings with a chewy raspberry jelly inside. Then aromas of pomegranate, black cherries, grilled meats, and figs. The flavors are a mix of marzipan, black tea and a bit of cocoa at the end. Very, very nice and a long finish.

Winemaker notes:

Cool and slightly damp weather in early June caused vineyards to set a small crop for the second consecutive vintage. The hot, dry summer ran out of steam early in September and high temperatures at the winery stayed in the 60's and 70's for a full month prior to harvest. Requiring neither sunscreen nor umbrellas, crushing peaked mid-October. As the season began to wind down it became clear that the year 2005 could rank among Oregon's finest vintages.

Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new, one, two and three-year old French oak barrels for 12 months of aging. The top-quality barrels were then selected and blended together for this cuvee.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

Urban Uco Torrontés 2009 Argentina

2009-12-13T07:33:00.000-08:00

¡Caramba! That's Wow! in Spanish.

This inexpensive white wine from the Cafayette apellation in the North West Region of Argentina is in the $9-10 range... no malo, verdad? It's made with 100% Torrontés grapes and is so fragrant and snappy that the first whiff just put a big smile on my face.

And springtime is the season where it takes me, with flowery aromas of honeysuckle, lemon rind, honeydew melons and peaches... then finishes like a bright sunny May afternoon.

¡Viva Torrontes!
Sampled this wine at The Wine room of Forest Hills

Torrontes grapes photo from Wikepedia

Erath Pinot Gris 2008 Oregon

2009-12-09T20:19:00.000-08:00

Made from the Pinot Gris grape in Oregon, pleasing fresh layers of kiwi, lychee, honeysuckle and ginger aromas unfold with tropical fruit flavors and ripe banana, lemon and floral notes. Showing a lively acidity and a very good structure and finish, Erath produced an appealing everyday white at the $14 range.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Erath Winery.

2004 Cayalla RTW (Red Table Wine)

2009-12-06T19:24:00.000-08:00

From the Columbia and Walla Walla Valley in Oregon comes this tasty blend made from 35% Cabernet Franc, 30% Cabernet Sauvignon, 20% Merlot and 14% Syrah. It is aged for 9 months in French oak barrels before blending.

Aromas of cassis and vanilla complimented with exotic flavors of sour cherries, bittersweet chocolate, cinnamon, licorice and stewed prunes. Balanced, but with a bold character and showing a long finish with medium tannins.

Winemaker notes:

The Cayalla brand has been created by a team with over 75 years of experience in the Pacific Northwest wine industry. Cayalla wines exhibit the finest qualities derived from grapes grown in the Walla Walla and Columbia Valleys.

The Columbia Valley and Walla Walla Valley are shared by both Oregon and Washington State. The Walla Walla Valley is a small region that lies within the confines of the larger Columbia Valley. Both appellations are east of the Cascade Mountains and are very much warmer and drier than the Willamette Valley of western Oregon. The climate east of the Cascade Mountains is far more hospitable to the Bordeaux and Rhone varietals.

Select Cuvees of Cabernet, Merlot, and Syrah from top sites in the Walla Walla Valley were blended with choice lots from the Columbia Valley to produce this unique wine. After going through malo-lactic fermentation, the wines were aged nine months in a combination of new, one year, and two-year old French oak barrels prior to final blending and bottling.

We chose the name, Cayalla, as it is unique, memorable, and trademarketable. It is derived from the names of the Cayuse and Walla Walla tribes of eastern Washington and eastern Oregon.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

Firesteed Oregon Pinot Noir 2007

2009-12-05T17:40:00.000-08:00

This blend of Pinots Noir sourced from the Willamette, Umpqua, Rogue and Walla Walla Valleys in Oregion makes for an interesting glass of wine. Fermented in stainless steel tanks, then 20% of the blend was barrel aged to round out the flavors.

Pale translucent ruby colors and medium body with aromas of cherries, and an earthy underbrush, followed by flavors of raspberries and strawberries. 12.5% alcohol. $15 pricetag make this a great wine to accompany a weeknight dinner.

Full disclosure: This particular bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

Black Box California Merlot 2007

2009-12-04T20:15:00.000-08:00

Well, I really didn't want to like this wine, simply because it was in a box (actually it's in a bag, in a box). But, the truth is... I did. It has a freshness that is not easy to find these days in an everyday wine. It's touted to stay fresh for four weeks.

Aromas of blackberries, raspberries, cedar, violets with hints of fresh baked pastries. Flavors are fruit forward with cherries, milk chocolate, and a fairly smooth creamy cherry finish.

The box holds 3 liters of wine, the equivalent of 4 bottles and retails for $24, 13.5% alcohol.

Clos L’Oratoire St. Emilion 2005

2009-12-03T04:40:00.000-08:00

Quick notes on a Bordeaux blend... dark purple, made from 90% Merlot and 10% Cabernet Franc, very earthy, barnyard and mushroom, creamsicle fruitiness, plums, banana peels, tight tannins, could use a little time. $50-60.

Test

2009-12-02T13:46:00.001-08:00

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Cameron Hughes Lot 143 Howell Mountain Napa Valley Cabernet 2007

2009-12-01T07:55:00.000-08:00

More tasting notes from the Snooth California Cabernet Sauvignon Blind Tasting earlier this month. Made from 90% Cabernet, 6% Tempranillo, 4% Syrah... on the nose chocolate, cherry cola, cassis, violets, super dry on the palate but with cedar, cigar box and ripe black fruits, and a floral note, nice acidity, short to medium finish.

Hughes notes:
In this economic environment, more and more wineries are presenting their wines to us, so one could say that as the economy gets worse, our selection gets better. Lot 143 is one of the first acquisitions of Sam Spencer, (our new wine maker) after originally bringing us Lots 1 and 2 back in 2003. Sam has focused on stepping outside of traditional brokerage channels to find the upper-echelon wines that tiptoe around the frenzy of the wine-sourcing market.

This lot in particular has been nothing less than mind-blowing. It comes from a $95 per bottle program, so with a little fine-tuning by Sam, becomes one of the best wines we offer at $22 per bottle. We just submitted it for reviews and should have the results by the end of 2009. I would be shocked if it scored anything less than 92 points. The grower group responsible for this wine has consistently scored in the mid 90s and with 2007 being one of the best years that Napa has seen, making this wine truly exceptional.

Cameron Hughes Lot 116 Napa Valley Cabernet Sauvignon 2007

2009-11-30T20:40:00.000-08:00

My tasting notes from the Snooth California Cabernet Sauvignon Blind Tasting earlier this month yielded this natural winner for me.

Ruby colored, with a dark bouquet of vanilla, cassis, menthol/eucalyptus, and white pepper, and dry earthy tones displaying wholesome fruity flavors, combining together to produce a full-bodied, balanced Cabernet with ripe cherries lingering as a finishing touch.

14.5% alcohol, $22/bottle retail

Cameron Confidential:
From an 85 dollar bottle-program and the virtuoso wine maker that brought us Lot 133 2008 Atlas Peak Chardonnay, this primary blend is of a completely custom facility in Napa. Sourced from some of the best vineyards in Mount Veeder, Oakville, Rutherford, and Spring Mountain, this wine receives continual 91, 92, and 93 point scores. It does sit at the high point of our pricing at 22 dollars, but is absolutely worth every penny. Remember: this is not leftover barrel lots but the actual bottling blend from an $85/bottle program.

Soave is Back

2009-11-27T09:28:00.000-08:00

Gary Grunner, National Sales-Brand Manager of Cantina di Soave, invited me on a recent Sunday afternoon, to Il Poeta, one of the finest new Italian restaurants in Queens, New York. Three new wines from Veneto were the main event, paired perfectly with cuisine from the same region prepared by Veneto native, Chef Mario DiChiara, and co-hosted by his business partner Luca.

Rocca Sveva Soave Classico 2008 DOC

When I was a younger man, the most famous white wine from Italy was from the Soave region, near Verona. Regional Garganega and Trebbiano grapes were among the finest then and remain so until this day. The first tasting selection, from Cantina di Soave is this very same Soave Classico, a fond reminder of my youth, and proof in my estimation, that Soave has not only made a strong comeback but remains one of Italy's greatest white wines.

This straw colored white wine, made with 100% Garganega grapes, expresses blossoming aromas of fresh fruits, melons, pears, apples and mild cinnamon. A surprising depth of flavor and texture balances very nicely with bright, crisp acidity, and a nutty finish.

Soave Classico proved to be a super match-up with the first two courses, a burrata with arugula and prosciutto, and "sardines in carpione," delicate fish that's fried, then marinated in a saor sauce (vinegar with onions, pine nuts and raisins).

Rocca Sveva Amarone della Valpolicella 2006 DOC

The Amarone Process
The hand-picked clusters are set to dry on "drying racks" for at least 3 months in special temperature- and humidity-controlled lofts. During the drying period, the grapes are affected by "noble rot" or botrytis cinerea. By the time they are ready to undergo maceration and fermentation they will have lost up to 50-60% of their water content. They are then de-stemmed and pressed, and the must is put into small fermenters where it ferments at low temperatures (50°F) for some 25-30 days. When the alcohol reaches two-thirds of its final level, the wine is put into stainless steel tanks at 68°F to complete fermentation. The wine is then matured in oak casks for a minimum of 24 months, followed by an additional twelve months in bottle.

Deep ruby with warmer colors around the edge of the glass, along with cherry pie aromas, layered with flavors of rich chocolate, dried fruits, bing cherries, and dark berries urge you to savor every sip. This full-bodied gold medal winner is the perfect pairing for a hearty meal. On the palate has a nice full-bodied structure, with notes of hazelnut, a beautiful balance and lasting finish. We decanted this wine for over an hour and it opened beautifully— the perfect partner for a Risotto with duck ragu.

Gold medal winner 2008 Vinitaly
Gold Medal and Trophy 2008, 2007, 2006 International Wine Challenge

Rocca Sveva Ripasso di Valpolicella Superiore 2007 DOC

Made from 70% Corvina, and 30% Molinara and Rondinella, and employing a process by which the wine is "re-passed" for 11 to 14 days over the freshly fermented pomace/lees of the grapes used to make Amarone, this lush 2009 International Wine Challenge Gold medal winner, is then further aged for six months in the bottle. The "re-passing" provides increased structure as well as an appealing roundness; 30% of the wine is then matured in oak barriques and 70% in large oak botti for an additional 12-18 months.

The hospitable bouquet is abundant with black fruits, a smoky oakiness, with slight barnyard alongside exotic spiciness. Luscious ripened black cherries and vanilla contrast a slightly floral edge, as a prelude to a smart, smooth and long finish, pairing exquisitely with sirloin steak and mustard sauce, mushrooms and potatoes.

It was clear to all on this particular Sunday afternoon, that the best vineyards in Italy are producing premium but affordable wines. Soave is back with a flavorful vengeance, and Chef Mario and I were happily surprised and excited about the many amazing selections from this rich and fertile region.

Il Poeta is a family owned restaurant featuring classic Italian dishes brought to life with the culinary touches of Chef Mario DiChiara. Fine dining and exceptional service is what you can expect when you visit there. After years of experience as Chef at such restaurants as Harry's Bar (owned by Cipriani in Venice, Italy), Cipriani (NY), and Il Corso, Chef Mario DiChiara and his brother-in-law Luca opened Il Poeta to rave reviews.

Estate Selection Pinot Noir 2006

2009-11-24T20:19:00.000-08:00

After visiting the Oregon Food and Beverage Show in NYC last month, I was impressed with the wines I tasted from The Erath Winery. This Pinot Noir is another sample bottle I received from them. It sources fruits from several Reserve quality locations in the Dundee Hills Appelation of Oregon (15% Prince Hill, 14% Juliard, 62% Knight's Gambit, 5% Lillie's and 4% Niederberger), and is aged in barrel for 13 months.

Aromas of cherry, plums and a certain earthiness prevail while the palate leaves a smoky cinnamon suggestion and tangy red licorice (anise), a layer of minerality, rounded flavors and soft finish. I can imagine this working perfectly with a Thanksgiving dinner.

91 points Wine Spectator, Retails for $36, 13.5% alcohol.

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Macari Vineyards Dos Aguas 2007

2009-11-20T18:37:00.000-08:00

From the Macari Vineyards in Mattituck, Long Island's North Fork, comes this blend of 45% Cabernet Sauvignon, 36% Merlot, 15% Cabernet Franc and 4% Malbec. The four grapes used here are also found in many Bordeaux, usually with a bit higher percentage of Cabernet. But this blend really makes for an interesting variation on the theme.

The nose makes a statement immediately with notes of mint, vanilla, black cherries and cassis, and the deep dark ruby colors bring weight to the table. What follows on the palate is cola with creamsicle, stewed prunes, muted citrus rinds and smoky soft tannins with a silky finish.

The "dos aguas" name is a testament to the Peconic Bay and the L.I. Sound which contributes to the Terroir, and dedicated to the Native American people who had such a high regard for the Land.

About Macari Vineyards

Macari Vineyards, located on the North Fork of Eastern Long Island in Mattituck, is owned and operated by the Macari Family. The business is led by owners Joseph Macari Sr. and his wife, Katherine, and Joseph Macari Jr., who is at the helm of the winery with his wife, Alexandra. Though Macari Vineyards was established in 1995, the Macari Family has owned the 500 acre waterfront estate for nearly 50 years. In this time, they have been careful environmental stewards of the land. What were once potato fields and farmland has become a vineyard of 180 acres of vines with additional fields of compost, farmland, and a home to cows, goats, Sicilian donkeys and ducks.

Macari is on the cutting edge of viticulture and is dedicated to a more natural approach to winemaking. Joseph Macari, Jr. is recognized as a pioneer in the movement towards organic and sustainable farming on Long Island, employing principles of biodynamic farming since the vineyard’s first plantings. Extensive soil preparation, rich composts, careful cover cropping and a consideration to wildlife and terrain makes Macari's 180 planted acres stand out from the rest. Taking into account the health of the environment as a whole, and moving away from the harmful effects of pesticides to a more natural and meticulous caretaking of the soil and plants, ultimately yields premium wines.

Full Disclosure: This sample bottle was given to vignauvavino compliments of Macari Vineyards.

Map of route we took on Day 5 of bike trip thru Tuscany 2006

2009-11-18T07:50:00.000-08:00

It's been three years since the trip I took to Tuscany (deep sigh). I just found a shot of the map we used to navigate around Castelnuovo Berardenga, Asciano and Rapolano. That was such a fun trip. I feel like I need to put out there my intention to get back there.... SOON. And to make it happen!

There, it's DONE.

Sanfords Restaurant

2009-11-16T09:43:00.000-08:00

Revisiting the neighborhood where I grew up never ceases to amaze me. When I left Astoria over 30 years ago there was a coffee shop on Broadway called Sanford's Cafeteria that back then was already there for over 55 years and a mainstay of the neighborhood. So it was great to see a CBS TV review of the new and improved Sanfords Restaurant. Brothers Chris and Gus Karalekas reinvented the place which was passed down to them from their father John Karalekas. John envisioned the Contemporary American culinary style and fresh ingredients and Chris (a Sommelier) selects the wines.

The exterior draws you in, is warm and inviting, and once inside is strikingly modern and tastefully done in warm tones with comfortable lighting.

We started with a bottle from Tuscany, the San Felice Il Grigio Chianti Classico 2005, made from 100% Sangiovese, aged 12 months in Slavonian oak casks, showing deep ruby colors, aromas of violets and red berries, flavors of ripe cherries, raspberries and plum, smooth tannins and crisp acidity. This wine is special to me having visited the vineyard during a cycling trip in 2006.

One of the appetizer house specialties were amazing, Butternut Squash Raviolis in a toasted almond sage cream sauce. They were out of the Florentine spring rolls in an herbed spinach-feta mix, but we'll save that for next visit. Next was the Tuna Tartar sashimi with sesame soy marinade, layered guacamole and wasabi aioli... beautiful!

Our main courses ranged from the Pecan crusted ahi tuna over orzo with grape tomatoes and wasabi to the organic free range rotisserie chicken, fresh herb rub, sweet potato mash, and seasonal vegetable medley.

On to our second bottle this time from Spain, a Lan Rioja 2005, a Crianza tempranillo showing bright ripe black cherry, fruity aromas, rosewater, and a bit of oak with light tannins and a fresh acidity.

Let me just say that this is just scratching the surface... the wine list is extensive and their markups are very reasonable, and the menu has loads of categories to choose from, soups, appetizers, quesadillas, salads, pasta, entees, sides, sandwiches, burgers and desserts... also VERY reasonable.

If you haven't been back to the old neighborhood in a while, well, here's a damned good excuse.

Cameron Hughes Lot 147 Sonoma County Cabernet Sauvignon 2007

2009-11-15T13:02:00.000-08:00

My tasting notes from the Snooth Blind Cab Tasting last week for this Cameron Hughes were not extensive, but it was my favorite out of the third flight:

Aromas of Chocolate along with a barnyard earthiness showing a slightly vegetal palate with hints of ripe tomato. 15.2% alcohol.

Cameron Hughes Lot 138 Santa Barbara Cabernet Sauvignon 2007

2009-11-14T15:27:00.000-08:00

From the third flight of the Snooth Blind Cabernet tasting, a noticeable 14.9% alcohol level, aromas loaded with oak, black raspberries, cassis and a dry dusty palate. Flavors waft with a bit of cassis, mint, pencil lead, and black fruits, nice... but just a bit short on the finish. Might need a little time.

Smoking Loon California Cabernet Sauvignon 2007

2009-11-13T19:11:00.000-08:00

Another California Cab from the second flight at Snooth's Cabernet Blind Tasting last week.

Dark purple rose colors, aromas of smoked meats, speck, black cherries and hints of rubber band with flavors of strawberry pie, violets and a dusty fruitiness. 13.5% alcohol $8.99.

Hess Cabernet Sauvignon 2006

2009-11-13T04:29:00.000-08:00

This red from California is from the second flight at Snooth's Cabernet Blind Tasting last week.

Actually this is a blend of 88% Cabernet Sauvignon, 8% Syrah and 4% Merlot and made from grapes from Mendocino, Lake County and Napa County (45%, 30%, 25%). Shows floral aromas of lilac, mineral, tar, and reminiscent of Robitussin cherry cough syrup in a slightly oxidized way. Flavors of raspberries, strawberries, blueberries, cedar, and hints of sawdust with a short to medium metallic finish, 13.5% alcohol and $12.99.

Robert Mondavi Napa Valley Cabernet Sauvignon 2006

2009-11-12T07:53:00.000-08:00

This was my favorite from the first flight at the Snooth Cabernet tasting last week. Initially, beautiful dark ripe blackberry aromas assault together with wafts of berries, and hints of vanilla, spices and cassis.

Structured tannins and a chewy, brambly mouth feel, give way to more black fruits expressed to the end with a long enjoyably candied finish. 15% alcohol and $16.99

Winery notes:

Varietal Composition:
80% Cabernet Sauvignon
12% Merlot
3% Cabernet Franc
3% Malbec
1% Petit Verdot
1% Syrah

Appellation:
Napa Valley

Grape Sourcing:
42% from the Oakville AVA, with the majority of that (35%) from Robert Mondavi Winery’s To Kalon Vineyard, 25% from Stags Leap District AVA (12% from our Wappo Hill Vineyard), the remaining third from other select Napa Valley vineyards

Winemaking Notes:
• Harvested in cool morning hours
• Fermented in a combination of stainless steel and oak tanks
• 25 days of maceration (skin contact) to soften tannins
• Barrel-to-barrel racking to develop flavors
• 14 months of aging in French oak château barrels (20% new oak)

The Crush Wilson Vineyard Cabernet Sauvignon 2007

2009-11-11T05:00:00.000-08:00

Another entry from Snooth's Cabernet blind tasting last week. We were given 4 flights of 3 for a total of 12 California Cabernet Sauvignons.

Floral aromas start the ball rolling followed by chalk dust, and soap, then flavors emerge of black cherry, citrus rinds and coffee. Has a slight bite with a medium finish. 13.5% alcohol $12.99

Monogamy Truly Madly Deeply North Coast Cabernet Sauvignon 2006

2009-11-10T13:10:00.000-08:00

Another entry from Snooth's Cabernet blind tasting last week. We were given 4 flights of 3 for a total of 12 California Cabernet Sauvignons.

On the nose Salumi, leather, earth, vanilla, and tobacco with flavors of cinnamon and other spices, and bursts of ripe cherries, white pepper and twizzlers, high acidity, 13.5% alcohol and $13.99.

Erath Pinot Noir 2008 Oregon

2009-11-07T17:38:00.000-08:00

After visiting the Oregon Food and Beverage Show in NYC a few weeks ago, I was impressed with the wines I tasted from The Erath Winery. This week I received samples from them and will be posting my tasting notes.

The first I tried was the 2008 Pinot Noir which was light bodied with light cherry colors, and aromas of cherry, a tarry vanilla, red berries and smoked meats.

On the palate up front are notes of plum, grapefruit rinds, cherry and strawberries, balanced by a layer of mild spice and earth.

This is a good everyday wine in the $19 range that would pair well with any pasta dish with a red sauce, and spicy dishes like Indian or Thai.

Chateau de Saint-Cosme Gigondas Les Claux 2006

2009-10-30T13:03:00.000-07:00

More from last weekend's Shades of Red dinner and wine pairing, this Gigondas (100% Grenache) was paired with the first course of Pumpkin Risotto.

From the Southern Rhone and looking in the glass like it was poured from an inkwell... dark, brooding and daring, this Gigondas matches in the strength of its aromas: waves of violets, herbs, blueberry, and plum followed by a smoky minerality. Then onto the palate with big, contrasting flavors of gamey meats, black pepper, tea and black cherries. All combine to create a very complex package with a silky finish. This definitely will age well, but is very approachable now. $50 retail.