The Long Island Wine Blind Challenge

This past week the Long Island Wine Council sponsored a seminar and blind tasting of its wines to compare them with others from international regions. The day started with a series of speeches about some of the history of Long Island wines, how the wines were picked for the blind tasting, followed by Q&A.

The blind tasting consisted of 20 wines, 10 from Long Island vs. 10 non Long Island. The breakdown was 5 flights of 4 each of Sauvignon Blanc, Chardonnay (unoaked), Chardonnay (oaked), Merlot and Cabernet Franc. I just read another blogger's post about how he/she identified the Long Island wines successfully. I didn't try to idenify the wines but instead picked my favorite from each flight and 1 out of 5 were from Long Island. So, here we go.

Flight 1 Sauvignon Blanc

Osprey’s Dominion Sauvignon Blanc 2008 (LI)
Reverdy “Hippolyte” Sancerre 2007 (FR)
Cloudy Bay Sauvignon Blanc 2008 (NZ)*
Palmer Vineyards Sauvignon Blanc 2008 (LI)

*My blind favorite

Flight 2 Unoaked Chardonnay

Daniel Dampt Chablis 2007 (FR)
Macari Vineyards Chardonnay 2007 (LI)
Channing Daughters “Scuttlehole” Chardonnay 2008 (LI)**
Domaine Renaud Pouilly-Fuisse 2007 (FR)

**My blind favorite

Flight 3 Oaked Chardonnay

Flowers Chardonnay Sonoma Coast 2007 (CA)***
Pelligrini Estate Vineyards Chardonnay 2007 (LI)
Langoureau Puligny-Montrachet 1er Cru “La Grerenne” 2007 (FR)
Castello Di Borghese Chardonnay 2006 (LI)

***My blind favorite

Flight 4 Merlot

Grapes of Roth Merlot 2005 (LI)
Clos L’Oratoire St. Emilion 2005 (FR)
Raphael Merlot 2005 (LI)
Craggy Range Gimblett Gravel 2004 (NZ) ****

****My blind favorite

Flight 5 Cabernet Franc

Shinn Estates Cabernet Franc 2007 (LI)
Catherine Et Pierre Breton Bourgueil Franc DE Pied 2007 (FR)
Dare By Viader Cabernet Franc 2005 (CA) *****
Bedell Cabernet Franc 2005 (LI)

*****My blind favorite

Celebrating Long Island’s East End: A Vacation in a Glass at the Astor Wine Center

When Steve Bate drove to the North Fork of Long Island for the first time, he was surprised at the working farms and vineyards in operation there. Since then its rise in popularity is obvious as visitors now call before-hand to ask what other events are happening. Since 2004 Steve has been Long Island Wine Council’s Executive Director, playing a large part in bringing the number of visitors to 1.3 million per year.

Winterfest in March, April’s Barrel-tastings, May’s Run For The Rosé’s ($1 from each bottle sold goes to Cancer research), and September Barrel Auction are just a handful of the events happening there. The East End has 49 wine producers and many were on hand at The Astor Wine Center to pour some of their samples. Here are a few of my favorites:

Channing Daughters 2007 Sculpture Garden
88% Merlot from the Sculpture Garden vineyard (the oldest on the South Fork, planted in 1982) and 12% Blaufrankisch from Sylvanus vineyard, aged in French and Slovenian oak barrels for twenty-two months.
Aromas of blue fruit, rosewater, dried flowers, and hints of smoke, with flavors of violets, cherries, currants and blueberries.

Jamesport Vineyards 2005 Melange de Trois
Bordeaux blend of 50% Cabernet Sauvignon, 24% Merlot and 26% Cabernet Franc. Ocean breeze aromas open to mild, mineral earthtones, and smoked meats and tobacco with a delicious chewy palate, white pepper, sour cherry and a spicy cinnamon finish… soft, silky, smooth.

Wölffer Estates 2006 Fatalis Fatum
42% Merlot, 29% Cabernet Franc, 27.5% Cabernet Sauvignon, 1.5% Barbera, and aged 22 months in oak. Fragrant aromas of smoky bacon, red licorice, and a palate of blueberry, powdered violet candies, and sour cherries. Nicely integrated and finishes with very mild spice sprinkled over ripe cherries.

Castello di Borghese 2005 Merlot
Aged in French oak barrels for 13 months. Nose of black pepper spices, chalk, blue fruits, violets, and a lively, earthy palate.

Clovis Point 2007 Archaeology
56% Merlot, 21% Cabernet Sauvignon, 11% Cabernet Franc, 6% Petit Verdot, 6% Syrah, whew! Aromas of roses, glycerine, steel, blueberry, nicely balanced for its youth, but will be a keeper. Flavors of blue fruits, cola, crushed stones and plums.

(I know I’m partial to reds, so to be fair I also tried a Rosé)
Wölffer Estates 2008 Grandioso Rosé
Bouquet of peaches, honeysuckle, flavors of pears, kiwi, mineral, grapefruit rind, reminding me that Spring is Here!

Trespass Vineyards Cabernet Franc 2006 Napa Valley Estate Grown

There were only 250 cases produced of this Napa Valley gem, this bottle given to me as a birthday present by my good friend, Eric Guido. Eric and his wife Deborah took a trip to Trepass Vineyards last year and returned raving about their wines, so I was really happy to unwrap this Cabernet Franc.

Deep and opaque ruby colors are followed by a sexy bouquet, strutting the catwalk with style and grace, but confident power. The aromas are red currants and blackberries while the palate shows signs of herbs and flowers, a wonderful balance of acidity and tannins, finishing beautifully with a suggestion of spices and strawberries.

Cabernet Franc is used for blending Bordeaux and other varietals in the Loire Valley, but is being seen more and more around the world.

More Lenz winery barrel tasting

At the Lenz Winery with winemaker Eric Fry I tasted the 2007 Old Vines Merlot from the barrel, which would be blended in the future with the 07 Cabernet and Cabernet Franc. Merlot is used to round the blend, it is smoother richer, fuller, sweeter and fills the mouth up and subtle blueberries pervade. Much more dense than the Cabernet, packed condensed, it finishes strong at the end with real intensity, but not flashy. At this point Eric starts to describe what he calls "reductive winemaking" (reductive vs. oxidative), making wine in the absence of oxygen for a period of time after fermentation, it's more Burgundian in style than Bordeaux. The wine is fermented without oxygen while the temperature is very slowly increased. It lasts from January until March - really slow malolactic fermentation... that's when the flavors like mushroom and earth develop - building complexity into the wine, creating good tannins that will soften and get smoother and velvety - oxygen ages the wine, so tannins are retarded in reductive fermentation but will catch up. Ripe tannins = bigger molecule.

Next is the Cabernet Franc which was earthy, dark sour cherry, very fruity, rich round soft sweet (not sugar sweet, but a fruity sweet) tropical, pomegranate, and a nice acid edge.

Instituto Grandi Marchi Tasting

On October 25th at The New York Public Library The Instituto Grandi Marchi presented their “Premium Brands”. The Institute, composed of 17 of Italy’s most renowned wine producers (Biondi Santi Spa, Michele Chiarlo, Ambrogio e Giovanni Folonari, Pio Cesare, Tenuta San Guido, Cà del Bosco, Umani Ronchi, Carpenè Malvolti, Lungarotti, Masi, Mastroberardino, Alois Lageder, Rivera, Jermann, Donnafugata, Marchesi Antinori, Tasca D’Almerita) hosted a full day of wine tasting in collaboration with the Masters of Wine, the world’s most elite wine society. The producers were represented by Augusto Boffa from Pio Cesare, Raffaelle Boscaini from Masi, Piero Antinori from Antinori, Giovanni Folonari from Ambrogio e Giovanni Folonari, Sebastiano de Corato from Rivera, Jose Rallo from Donnafugata, Giuseppi Tasca from Tasca d'Almerita. Hosting the panel was Charles Curtis MW, Head of North American Wine Sales Christie's, New York, and representing the new media was Gregory Dal Piaz from Snooth.


Each producer made a pitch describing their vineyards history, combining tradition with new technologies, diverse high quality Italian wines and new marketing direction.

The current President Piero Antinori pointed out that Italians in general do not like "groups", but this one is composed of competitors who are also friends... friends with a common bond of terroir, history, tradition, art, and vineyards hundreds of years old. He said, "Each bottle should share all these qualities with the drinker".

Here are a few of my tasting notes:

Masi Costasera Amarone Classico 2006
70% Corvina, 25% Rondinella, 5% Molinara, 2 years in oak, 4 months in bottle, deep violet colors, delicious cherry pie aromas, dark waves of chocolate and coffee.

Tenuta Tignanello 2007 IGT
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc, aged in new oak barriques after fermentation until December, blended and aged in barriques for a year, each barrique was individually tasted before bottle aging for another year. Black cherries pervade the palate with ripe fruits, concentrated aromas, blackberries, toast and chocolate... complex and sexy.

Biondi-Santi Tenuta Greppo Brunello di Montalcino DOCG 2003
100% Sangiovese Grosso, 3 years in oak barrels, at least 4 months in bottle, aromas of sweet violets and roses, rosewater, sour cherries, structured tannins, great long finish.

Sassicaia Tenuta San Guido 2007 DOC
855 Cabernet Sauvignon, 15% Cabernet Franc, aged in French oak barrels for 2 years and an additional 6 months in bottle, deep ruby colors, a marked intensity, beautifully balanced with fragrant violet aromas and persistent blue fruits, full bodied flavors with balanced tannins.

Donnafugata Ben Rye Passito di Pantelleria DOC Sicilia
Made from Zibibbo (Moscato d'Alessandria) grapes, aged in stainless steel tanks for 4 months then in bottle for 6 months, amber yellow colors, summer fruits, sweet dried figs, and a long honey finish.

Rivera Il Falcone Castel Del Monte Riserva 2005 DOC
70% Nero di Troia, 30% Montepulciano, aged 12-14 months in oak, 1 year in bottle, ruby red colors, chocolate, ripe cherries, and forest floor, supple and textured

Tasca d'Almerita Rosso Del Conte 2005 Sicilia
A blend of mostly Nero d'Avola and other red grapes from the estate, 18 months aged in barrel, six in bottle, deep purple colors, licorice, spice, while fruit comes through on the impressive finish.

Jamesport Vineyards Cabernet Franc 2005

This Cabernet Franc was part of the goodie bag I received upon leaving the Long Island Wine Challenge last week. From the North Fork of Long Island, this deep red displays husky aromas of smoky currants, and menthol paired with flavors of chocolate, ripe cherries, candied lemon rinds, and vanilla followed by a vividly spiced finish. Enjoyed this at home paired with a pasta with red sauce.

Vineyard 48 Cabernet Franc 2007

From The North Fork of Long Island, this Cabernet Franc opens with an interesting mix of earthy barnyard funk, violets, dried flowers and sour cherries, while on the palate attractive ripe strawberries and vanilla. After decanting for a few hours the flavors mellowed a bit and veered back towards sour cherry.

Bought this bottle for $45 after a sampling at The New Amsterdam Market this past Sunday where I met Matt McBride from Vineyard 48.

Ricominciare Altisimo Cabernet Franc 2006 Argentina

From Valle de Uco in Mendoza, Argentina comes this unbelievable 100% Cabernet Franc, aged for six months in oak barrels. Incredibly mellowed for such a short time in oak, this bambino has exotic aromas of violets with green peppers, a pleasantly chewy texture and follows with perfectly ripe flavors of blueberries, strawberries and hardy blackberries. On the mid-palate is cola, black pepper and dark glycerine with a wonderful finish of resinous black cherry. Sampled a day later and then two days later and only improved as time went by. Simply put, this wine is delicious.

photo © 2010 Michael McCoy

Vertical Tasting of 3 Chateau Rauzan-Segla in New Chateau Baccarat Glasses

Baccarat's presentation of their beautifully designed crystal wine glasses was matched only by the vertical tasting of 3 vintages of Chateau Rauzan-Segla Gran Cru Classe-Margaux.

The new design of the Chateau Baccarat glass collection successfully unleashes the full potential of the wines. The new shape works this way, the wide base prevents alcohols from overpowering the aromatics of the wine, the closed angle allows the the aromas to fill the glass when swirling, and the "vertical chimney" redirects and consolidates the aromas.

The first test was a comparison between the Baccarat glass and a common Bordeaux wine glass, and I have to admit the wines' attributes were more apparent from the former.

Chateau Rauzan Segla 2006 Gran Cru Classe-Margaux
53% Cabernet Sauvignon, 44% Merlot, 3% Petit Verdot, aged in 50% French oak barrels for 18 months.
Clean colors of warm ruby, aromas of violets, raspberry, hints of leather, tobacco and candied fruit and caramel countered by flavors of spice with a vegetal edge, slightly tight tannins, white pepper with a warm mouth feel.

Chateau Rauzan Segla 2001 Gran Cru Classe-Margaux
63.5% Cabernet Sauvignon, 33.5% Merlot, 3% Cabernet Franc, aged in 50% French oak barrels for 18 months.
Classic Bordeaux style, darker ruby colors, ripe cherries and floral aromas accented by violets and licorice, on the palate there's a meaty and spicy tang combining with chalk, pepper and earth, echoes of ripe cherries and raspberry followed by a smart balance and long finish.

Chateau Rauzan Segla 2000 Gran Cru Classe-Margaux
61% Cabernet Sauvignon, 36% Merlot, 3% Petit Verdot, aged in 60% new oak barrels for 18 months.
Deep blackberry ruby colors, beautiful aromas colored by pastel and dried flowers (violet), chocolate and vanilla with flavors of black fruits, cassis, glycerine and spice. Beautifully balanced, smooth and wonderful finish.

Robert Mondavi Napa Valley Cabernet Sauvignon 2006

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)

A Taste of International Varietals at Italian Wine Merchants

Most of the wines I talk about in this blog don't go for more that $20, But last weekend I treated myself to a tasting at Italian Wine Merchants (Founded by Sergio Esposito, Mario Batali and Joe Bastianich) and sampled six wines from various regions in Italy. As a tasting room it really is a near perfect space, both functional and cozy. Naturally the wine that most impressed me was the Sassicaia, but some of the other wines from various regions of Italy were really diverse. And for $50 I got to sample 6 excellent wines, so in my book it's a great deal.

The orientation was given by IWM Sales Manager, Augusto Cardona who gave a brief history of IWM and it's philosophy. He then went thru the wines one by one extolling their virtues, and was really helpful with any questions we had. Next, we dove right in...

• Bruno Giacosa 2003 2003 Spumante Brut (Lombardia-Pinot Nero)

This 100% Pinot Nero is a sparkling wine with almost clear golden color, a bouquet of sour apples, yeast and fruit. The grapes are grown in a soil rich in limestone giving this Brut its singular character and dry, lively edge.


• Castel Sallegg 2004 Traminer Aromatico (Alto Adige-Traminer Aromatico)
This is a Gewurztraminer, Alto Adige's signature grape, which Augosto says, may have originated that region. The wine has a light golden color, aromas of melon, apples, peaches and roses accenting a palate of citrus, more specifically grapefruit.

• La Castellada 2002 Sauvignon (Friuli-Sauvignon Blanc)
To come...




• Rocche Dei Manzoni 2001 Pinonero Damino (Piemonte-Pinot Nero)

To come...




• Movia 2000 Veliko Rosso (Friuli-Cabernet Sauvignon. Merlot, Pinot Nero)


This blend of Cabernet Sauvignon, Merlot and Pinot Nero is from the Friuli/Slovenian border and is stored in Slovenian oak casks for three to seven years. Appearance is berry red with an earthy leather aroma, medium body and notes on the palate of black cherry jam and hint of mushrooms.

• Tenuta San Guido 2004 Sassicaia (Toscana-Cabernet Sauvignon, Cabernet Franc)

This is from the house that started it all... the Supertucan movement that is.

The regard for this wine is such that it was accorded a DOC status by the classification system that shunned its initial efforts--a first for an Italian wine. IWM

Deep ruby red colors this complex wine with an opacity that makes it look unfiltered, while the nose is intense (but not overpowering) with waves of luscious fruit and balanced tannins. Amazing.

The Federalist Lodi Cabernet Sauvignon 2014

The Federalist expresses this revolutionary blend of 87% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 2% Petite Syrah and 1% Sangiovese. Different blocks were fermented separately to preserve the character of each. Aged for 15 months in new oak.

Very dark purple in the glass, with good weight; on the nose a playful cherry creamsicle set against an earthy leather, after breathing a while opens to ripe blackberry and spices.

On the palate... OMG, blueberry pie a la mode! (with vanilla ice cream), black fruits really noticeable at back of tongue along with sour cherry. Chewy texture, good ripe fruit with excellent tannin structure. SRP $17.76.

The Show Cabernet Sauvignon 2007 California

The Show is a big, rich, deep Cabernet, although according to the website there are also small quantities of Merlot for softness, Cabernet Franc for earthiness and acidity, and even Petite Sirah and Petit Verdot to give it a deep ruby color... all aged in French and American oak.

Big is the key descriptor here... with vibrant aromas of bacon, dried black cherries and hints of violets on the nose, accented by jammy chunky nuances of fruits, spices and vanilla and good length on the finish. Good bang for the buck.

Enjoyed this at Dee's Brick oven Pizza, also available at The Wine Room of Forest Hills.

Casa Lapostolle Cabernet Sauvignon 2007 Chile

From Chile's Rapel Valley, comes this blend of 85% Cabernet Sauvignon, 8% Syrah, 5% Carmenere, and 2% Cabernet Franc, 68% of which was aged for 7 months in French oak barrels, while 32% was aged in stainless steel tanks, before bottle aging.

Aromas of red berries, spices, licorice, dried figs and cassis. Flavors: sour cherries, white pepper, structured with good long finish. Purchased on line for $13 from WineExpress.

2008 Winner of Wine Enthusiast's New World Winery .

Macari Vineyards Dos Aguas 2007

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.

2004 Cayalla RTW (Red Table Wine) Oregon

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.

Corte Moschina Colle Alto Cabernet del Veneto IGT 2006

A blend from Verona of Cabernet Sauvignon with a bit of Cabernet Franc, this is loaded with intense aromas of black raspberries, vanilla, stewed prunes, and even hints of bacon with an even smaller hint of varnish. Complementing on the palate with delicious flavors of blackberry pie, aromatic dates, dried cherries and a chocolate/cocoa finish reminding me of my youth, that's right... Ovaltine. Seems like a perfect match for a cold snowy February night.

An Interview with Keith Beavers

The following is an interview with Keith Beavers, co-owner of In Vino Wine Bar & Restaurant and Alphabet City Wine Co. Keith also writes a blog called East Village Wine Geek.

What was the first wine that made you realize you loved wine?

It was a 1999 Paternoster Aglianico Del Vulture Don Anselmo. It was so full bodied and robust with rose petals and licorice and a tannin structure as mammoth as the mountain it was grown near yet harnessed and balanced. It sent off alarms in my mind and soul telling me this was very important somehow. And here I am a servant of wine, spreading the love...I hope.

Describe your perfect meal and the wine you'd pair it with?

Lamb, Baby! Lamb. Give me an herb encrusted medium rare, seared and roasted rack of New Zealand lamb served with a side of marinated mushroom and white bean salad (with some caramelized onions maybe) served over a bed of mixed greens. OOOHHHH WEEEE! Put me at a table with this dish and a bottle of Pont de Crillon 2005 Pont de Crillon Les Chais de Pont de Crillon Cote Du Rhone and I am a happy wine geek. Don't bother me I am eating. This beautiful Syrah is one of the most subtle and integrated Rhones I have had yet. It is earthy without too much soil and has a deep pepper fruit that is not separated from the body but is swimming through the fruit. Not only does it compliment the flavors of the dish but takes on a life of its own as on your palate. And it's twelve bucks!!

What's the most common misconception that people have about wine?

That wine has to be expensive to be good or even great. Then there's that whole Montepulciano d'Abruzzo versus Vino Nobile Di Montepulciano. But the first is the biggest.

What's your newest find for under $20?

I am really diggin' this beautiful blend from Gascogne called Le Rouge Gorge. It is a blend of Cabernet Franc and Tannat. I have never had a blend like this and only the French could pull this one off. Tannat is one of the most tannic grapes on the globe but somehow this producer finds calm balance in the blend. This wine is powerful yet subtle with lean, deep berry fruit and a gripping tannin structure that holds on just long enough for some face time and then it blends into the fruit and allows the subtle peppery cab franc notes to come center stage for a bit. It's a beautiful wine and it's only eleven bucks.


Is there a wine you've always wanted to try, but never had the chance to?

Every wine I have not tried yet! But seriously if anyone wants to pop on over to Alphabet City Wine Co. and bring a bottle of 1996 Grand Cru Burgundy ... I am there Tuesday, Thursday Friday and Saturday. No pressure. I will be waiting...but no pressure.

GOTG First Look Series: Barollo Wines

I recently had the good fortune to try the new line of wines soon to be available in New York from Barollo (not Barolo) wines from the Veneto region of Italy.

The first white wine up was the 2013 Barollo Sauvignon Blanc made from 100% of the same. Stainless steel fermentation. The first thing I noticed about the aromas was the absence of cat pee, which frequently appears in varied quantities in many Sauvignon Blanc's. There are nice grassy base aromas layered below herbaceous nuances of citrus, while the palate displays a verdant earthy slate minerality along with more citrus fruits like grapefruit and lime. A very fine acidity with balance and juicy finish.

Paired perfectly with a first course of shrimp with yellow squash, baby kale, tomato confit with a champagne vinaigrette dressing.

Barollo Pinot Bianco 2012
Similar to a Chardonnay but slightly dryer, aromas of buttery apple pie and tropical fruit partnering well with a palate of ripe apples and hints of banana. Very food friendly with lively acidity which pairs well with a second course of pumpkin risotto.

Barollo Manzoni Bianco 2012
Manzoni Bianco, an indigenous grape from the province of Treviso, which was originally a cross-breeding of Riesling Renano and Pinot Bianco in the 1930's. Usually used as a blending grape, Barollo is one of a handful of wineries presently producing Manzoni as a single varietal.
Pale golden colors in the glass, on the nose a floral bouquet with nuances of apricot, apple and marzipan. On the palate notes of pears and powdery flower petals. Delicate but with texture and structure showing minerality that also works very well with the pumpkin risotto.

Barollo Frater Rosso 2013
Stainless steel fermentation and 3 months in bottle. Deep purple in the glass, animal and underbrush on the nose, exotic spices, super ripe cherries, violets and an overall floral bouquet. Flavors are intense but not overpowering with gamey notes, red bing cherries, and a lingering finish of violet candy and nutmeg. Beautifully balanced and complex... but, easy drinking, and as someone at my table pointed out, "... bridges the gap between new and old world reds".

The Frater (above) and Frank (below) both paired well with 3rd course of Grilled Hanger Steak with Caramelized Onions & Oxtail Marmalade.

Barollo Frank 2010 Cabernet Franc
Late harvested for ripeness, the stems are removed early to eliminate any green taste. Aged 12 months in French barriques before bottle aging for 6 months, resulting in an elegant, well structured, mouth watering Cab Franc with smooth, even aromas. Ruby red colors with warmer colors around rim, on the nose ripe cherries, tobacco and cocoa. On the palate a soft, elegant balance of acidity and tannins, with earthy flavors of coffee and red berries and a wonderful long finish.

Macari Bergen Road 2007

From The North Fork of Long Island, Macari produces this delicious blend of 42% Merlot, 30% Cabernet Sauvignon, 21% Cabernet Franc, and 7% Petit Verdot. Aromas of lush blue fruits along with verdant eucalyptus leaves, red licorice and violets, on the palate a floral bouquet and more intense eucalyptus, dark chocolate and silky lavender, with smooth tannins and a totally captivating finish. 13.7% alcohol, retails for $42/bottle.

Disclaimer: This sample was provided by Macari Vineyards