Summer is the time for white wine and lighter flavors.
If you have spent your summer sipping Chardonnay, Pinot Grigio, and perhaps Riesling, then it’s time to try something different. Spanish and Portuguese Albarino is a varietal you aren’t going to find in any supermarket but should find at any good wine shop. Most Indiana shops will have one or two, many will have several.
Albarino has become a new personal favorite. It is a ripe-fruit flavored wine with a clean taste, very crisp and refreshing. It is a dry white wine with moderate to high alcohol levels. Some Albarino will have more acidity or citrus flavors than others, but I’ve yet to have a bad one.
Spain grows a significant amount of the world’s Albarino in the Rias Baixas region, the northwest coastal corner of the country just north of Portugal. It is also found across the border in the Vinho Verde region of Portugal. For many years the grape was used to create blends with other lesser known white grapes but has emerged more recently as a white wine that pairs nicely with seafood and is great served cold on a hot day.
The wine has a big beautiful nose for a white. If you pick up a bottle you’ll read that it will have hints of peach, apricot, or floral characteristics. There are a few Albarinos aged in oak but the vast majority is aged in stainless steel producing the clean and crisp characteristics.
The wine, like most grapes, is grown in other places around the world. But I’ve found if you start your experimentation with a new grape at its origin, you’re going to appreciate the variations of it even more when you drink one from Australia or California.
The climates in Spain and Portugal where Albarino is grown are cooler areas of those countries allowing these finicky, thick-skinned grapes to mature. Albarino put Spain’s white wines on the world map.
Try Albarino with seafood off the grill, particularly white fish and shrimp. Asian foods would be another perfect pairing. Or, chill the wine a bit more than normal and take it outside to enjoy on a warm evening.
Albarino is a very affordable experiment. You can find value bottles in the $9-$12 range in wine shops.
Howard’s Picks:
Salneval Albarino – 2007 Albarino from Spain has a seductive nose that makes it hard to put down. You’ll pick up some minerality and floral notes. This wine consistently scores well with national wine critics. ($9-$13)
Burgan Albarino – Also a 2007 selection, the Burgan Spanish Albarino is a bit more fruit forward than the Salneval. I thought it had a lemon flavor with perhaps an unusual hint of orange. It also had a bit of a creamy texture to it. Wine critics tend to really like this one. It’s going to be less acidic than the Salneval. ($12)
Monday, September 7, 2009
Thursday, August 20, 2009
Mirassou Carrying on a Family Tradition
There are iconic names in the U.S. wine industry: Gallo, Mondavi, and Sebastiani. Those California family dynasties are joined by the oldest of the group – Mirassou family wines.
Pierre Pellier came to the United States in 1854 looking for gold, but fortunately brought along cuttings from vines in his native France. Pierre’s daughter married Pierre Mirassou and later created an iconic name and brand in California wines.
After decades of winemaking, the Mirassou brand was purchased in 2002 by wine giant Gallo. But David Mirassou, the sixth generation of the family, remains in the business today.
“I’m carrying on a great tradition,” he said during a recent visit to Indianapolis. “I’m the link to previous generations and the next generation.”
The Mirassou label is carried in Kroger supermarkets and represents an effort by Gallo to market premium wines. The average price point for a bottle of Mirassou is about $12.
David Mirassou is a Gallo employee with the title of National Sales Manager for the Mirassou brand, though he bristles at any suggestion that he’s just a spokesperson.
“I kind of do everything,” he said. “We do have winemakers, but I go back and taste the grapes and work with our team on blending. I’ve learned for me it’s better to get out and tell the story than dragging the hose (around the winery) all of the time. I help and give guidance to our full-time winemakers.
“I have direct input on every one of these wines, as much as I’d like to have. I sometimes have to set aside extra time because everybody wants me out doing different promotions.”
Mirassou talks of the Gallo purchase not as a buy-out of a smaller guy, which has happened often in California. He describes it as a partnership.
“I do everything that I used to do,” he said. “We don’t make the wines at our winery. It just wasn’t efficient to make wine there. Partnering with the Gallos made things easier.”
The Mirassou Winery was in the Silicon Valley. The vineyard property was more valuable for commercial development than vineyards. Gallo bought the name as developers bought up the property.
Mirassou likes to talk about the long relationship his family has had with the California icons, including Ernest Gallo.
“For 70-plus years we’ve been working together, my family was selling them grapes and helping them move the California wine industry forward,” he explained. “After my grandfather passed away, Ernest would tell me stories about my grandfather. Can you imagine having lunch with Ernest Gallo and he is telling stories about your grandfather!
“I’d drive home teary-eyed after hearing those great stories. It was always about how Ernest admired my grandfather. I sometimes wonder how I’m going to fill those shoes.”
He fills those shoes today with considerable time on the road promoting Mirassou Sauvignon Blanc, Pinot Grigio, Riesling, Chardonnay, Pinot Noir, Merlot, and Cabernet. He does tasting events and lots of media work.
But for David Mirassou it’s about family. “The most exciting time for me is when I take my son out to the vineyards,” he said smiling. “We go out and taste the grapes and we’ll talk about the vineyards. So I’ll ask, ‘Tristan, what did you think about tasting the grapes?’ And he’ll go, ‘Well the grapes were good but my favorite part was the reindeer with the big horns running up the hill.’”
He smiles and laughs. Even though young Tristan is not yet 10, David Mirassou knows the future of the family name lies in his young son’s hands.
Howard’s Picks:
Mirassou is best known for its Pinot Noir and Chardonnay. I thought the Chardonnay and Sauvignon Blanc were very nice value white wines. Having spent time tasting Oregon’s higher end Pinot this spring, I thought Mirassou’s Pinot was surprisingly good for the price point. The Mirassou wines are not heavily oaked. They are fruit forward with mild tannins. They are available at wine stores and supermarkets at very reasonable prices.
Pierre Pellier came to the United States in 1854 looking for gold, but fortunately brought along cuttings from vines in his native France. Pierre’s daughter married Pierre Mirassou and later created an iconic name and brand in California wines.
After decades of winemaking, the Mirassou brand was purchased in 2002 by wine giant Gallo. But David Mirassou, the sixth generation of the family, remains in the business today.
“I’m carrying on a great tradition,” he said during a recent visit to Indianapolis. “I’m the link to previous generations and the next generation.”The Mirassou label is carried in Kroger supermarkets and represents an effort by Gallo to market premium wines. The average price point for a bottle of Mirassou is about $12.
David Mirassou is a Gallo employee with the title of National Sales Manager for the Mirassou brand, though he bristles at any suggestion that he’s just a spokesperson.
“I kind of do everything,” he said. “We do have winemakers, but I go back and taste the grapes and work with our team on blending. I’ve learned for me it’s better to get out and tell the story than dragging the hose (around the winery) all of the time. I help and give guidance to our full-time winemakers.
“I have direct input on every one of these wines, as much as I’d like to have. I sometimes have to set aside extra time because everybody wants me out doing different promotions.”
Mirassou talks of the Gallo purchase not as a buy-out of a smaller guy, which has happened often in California. He describes it as a partnership.
“I do everything that I used to do,” he said. “We don’t make the wines at our winery. It just wasn’t efficient to make wine there. Partnering with the Gallos made things easier.”
The Mirassou Winery was in the Silicon Valley. The vineyard property was more valuable for commercial development than vineyards. Gallo bought the name as developers bought up the property.
Mirassou likes to talk about the long relationship his family has had with the California icons, including Ernest Gallo.
“For 70-plus years we’ve been working together, my family was selling them grapes and helping them move the California wine industry forward,” he explained. “After my grandfather passed away, Ernest would tell me stories about my grandfather. Can you imagine having lunch with Ernest Gallo and he is telling stories about your grandfather!
“I’d drive home teary-eyed after hearing those great stories. It was always about how Ernest admired my grandfather. I sometimes wonder how I’m going to fill those shoes.”
He fills those shoes today with considerable time on the road promoting Mirassou Sauvignon Blanc, Pinot Grigio, Riesling, Chardonnay, Pinot Noir, Merlot, and Cabernet. He does tasting events and lots of media work.
But for David Mirassou it’s about family. “The most exciting time for me is when I take my son out to the vineyards,” he said smiling. “We go out and taste the grapes and we’ll talk about the vineyards. So I’ll ask, ‘Tristan, what did you think about tasting the grapes?’ And he’ll go, ‘Well the grapes were good but my favorite part was the reindeer with the big horns running up the hill.’”
He smiles and laughs. Even though young Tristan is not yet 10, David Mirassou knows the future of the family name lies in his young son’s hands.
Howard’s Picks:
Mirassou is best known for its Pinot Noir and Chardonnay. I thought the Chardonnay and Sauvignon Blanc were very nice value white wines. Having spent time tasting Oregon’s higher end Pinot this spring, I thought Mirassou’s Pinot was surprisingly good for the price point. The Mirassou wines are not heavily oaked. They are fruit forward with mild tannins. They are available at wine stores and supermarkets at very reasonable prices.
Tuesday, August 11, 2009
Everyone Asks for A List - How About 10 Great Wines?
People are always asking for a list of great wines, even a few editors. I’ve been reluctant because you’ll obviously find a few of these, but not others.
The wines listed were purchased in Central Indiana wine shops. I have decided to offer up a list of 10 great wines under $15. You really can’t go wrong with any of these.
These are some of the best wines I’ve enjoyed over the past 6-8 months.
Red Wine
Castano 2006 or ’07 Monastrell – I’ve called it the best bottle of wine I've ever had for under $10. I’ve seen this wine in many shops. It sells for an incredible $6.99 and had a 90-point rating from Wine Advocate. I would compare it favorably to Spanish Garnacha. It is fruity, yet dry, big-bodied wine with some spice.
Duck Pond 2004 Cabernet Sauvignon - It comes from Eastern Washington. It is a complex and intense wine which seldom happens for $11. It has a big nose and a spicy, woodsy flavor. Alternative: 337 Cabernet, $12-$15; Santa Emma 2006 Maipo Valley of Chile Cabernet, $12-$15.
Spellbound 2006 Petite Syrah - While not quite the fruit bomb Syrah can be, it was big on the front of the palate with smooth tannins. It's an easy-to-drink but big and full-bodied Syrah, $12.99 to $15.99. Alternative: Shoo Fly Aussie Salute, $9-$11 (Grenache/Syrah blend)
Caligiore Malbec – This is an intense wine, very fruity - even spicy perhaps. It's 14.5 percent alcohol so it's a pretty serious red. It is a rich, mouthful for those who've tried Malbec and want to sample a bigger one. I paid $16 for this one but have seen it as low as $12. Alternatives: Maipe Malbec, $10-$14; Tilia Malbec-Syrah, $8-$11; Dante Robino Bonarda, $11-$13.
Santa Cristina Sangiovese - The great Italian producer Antinori first produced this wine in the 1940s. It has hints of cherry and herb. It's medium bodied with a smooth finish. It is fabulous with Italian food. The wine experts tend to praise this consistent Italian gem. You’ll find it in the $9-$12 range.
White Wine
Nobilo 2008 Sauvignon Blanc – This crisp Sauv Blanc became the biggest seller of its varietal in the U.S. earlier this year. It has lemon, lime, and a grassy/citrus flavor and feel in the mouth. It’s a bargain at $9-$12. Alternative: New Zealand’s Fire Road, $13-$15.
Basa 2006 Blanco – Another great value you can find from $9-$12. The wine has a lime/citrus tartness but mild acidity. Many white wines can have overpowering acidity and this is really just right. The acidity on this Spanish beauty will be less than your typical Sauv Blanc.
La Broia 2003 Soave Superiore - The $10 wine has subtle flavor of apple and lemon, very dry and very balanced. I think it would hold up great to lighter flavored seafood and is dynamite by itself on the porch or poolside! Soave wine is easy to find, but go for the Superiore designation which has a little more structure and flavor. Alternative: Salneval Albarino, $9-$11.
Rose Wine
Mas Carlot 2008 Rose' – This French wine is 60 percent Grenache and 40 percent Syrah. It has a big beautiful nose. It has a bright and light fruity flavor with some mineral, and lots of sweet spicy goodness for $10. Sip this on the porch and all your troubles slip away!
Calderona 2007 Rose' - I picked up this Spanish Rose for $11. It definitely has a stronger flavor than many Rose’ wines but it's an interesting blend of Tempranillo, Grenache, and Verdejo.
The wines listed were purchased in Central Indiana wine shops. I have decided to offer up a list of 10 great wines under $15. You really can’t go wrong with any of these.
These are some of the best wines I’ve enjoyed over the past 6-8 months.
Red WineCastano 2006 or ’07 Monastrell – I’ve called it the best bottle of wine I've ever had for under $10. I’ve seen this wine in many shops. It sells for an incredible $6.99 and had a 90-point rating from Wine Advocate. I would compare it favorably to Spanish Garnacha. It is fruity, yet dry, big-bodied wine with some spice.
Duck Pond 2004 Cabernet Sauvignon - It comes from Eastern Washington. It is a complex and intense wine which seldom happens for $11. It has a big nose and a spicy, woodsy flavor. Alternative: 337 Cabernet, $12-$15; Santa Emma 2006 Maipo Valley of Chile Cabernet, $12-$15.
Spellbound 2006 Petite Syrah - While not quite the fruit bomb Syrah can be, it was big on the front of the palate with smooth tannins. It's an easy-to-drink but big and full-bodied Syrah, $12.99 to $15.99. Alternative: Shoo Fly Aussie Salute, $9-$11 (Grenache/Syrah blend)
Caligiore Malbec – This is an intense wine, very fruity - even spicy perhaps. It's 14.5 percent alcohol so it's a pretty serious red. It is a rich, mouthful for those who've tried Malbec and want to sample a bigger one. I paid $16 for this one but have seen it as low as $12. Alternatives: Maipe Malbec, $10-$14; Tilia Malbec-Syrah, $8-$11; Dante Robino Bonarda, $11-$13.
Santa Cristina Sangiovese - The great Italian producer Antinori first produced this wine in the 1940s. It has hints of cherry and herb. It's medium bodied with a smooth finish. It is fabulous with Italian food. The wine experts tend to praise this consistent Italian gem. You’ll find it in the $9-$12 range.
White Wine
Nobilo 2008 Sauvignon Blanc – This crisp Sauv Blanc became the biggest seller of its varietal in the U.S. earlier this year. It has lemon, lime, and a grassy/citrus flavor and feel in the mouth. It’s a bargain at $9-$12. Alternative: New Zealand’s Fire Road, $13-$15.
Basa 2006 Blanco – Another great value you can find from $9-$12. The wine has a lime/citrus tartness but mild acidity. Many white wines can have overpowering acidity and this is really just right. The acidity on this Spanish beauty will be less than your typical Sauv Blanc.
La Broia 2003 Soave Superiore - The $10 wine has subtle flavor of apple and lemon, very dry and very balanced. I think it would hold up great to lighter flavored seafood and is dynamite by itself on the porch or poolside! Soave wine is easy to find, but go for the Superiore designation which has a little more structure and flavor. Alternative: Salneval Albarino, $9-$11.
Rose Wine
Mas Carlot 2008 Rose' – This French wine is 60 percent Grenache and 40 percent Syrah. It has a big beautiful nose. It has a bright and light fruity flavor with some mineral, and lots of sweet spicy goodness for $10. Sip this on the porch and all your troubles slip away!
Calderona 2007 Rose' - I picked up this Spanish Rose for $11. It definitely has a stronger flavor than many Rose’ wines but it's an interesting blend of Tempranillo, Grenache, and Verdejo.
Friday, July 17, 2009
If You Haven't, Do Try Dry Rose'
It is summer and time to think pink!
No, I’m definitely not talking about white zinfandel – that of the high sugar content and guaranteed headache. The hottest wine of the past few summers has been dry Rose’ made from a wide variety of grapes from every major wine producing region in the world.
A chilled dry Rose’ is a delightful summer beverage. They are refreshing and a super wine to serve at a summer gathering. Many Rose’ wines will hold up nicely with about any food. It’s like drinking a white wine with a bit bigger flavor.
The great thing about Rose’ is you can buy great bottles for under $15 – and sometimes a lot less. I opened a Cabernet Sauvignon Rose’ recently, which I’ll recommend below, that was just $6.99. You can buy the very best Rose’ wines and not spend more than $30.
The pink wine gets it color the same way red wine does. Winemakers leave the skins in contact with the juice to get just the color they want. Most Rose’ wines will have a hint of strawberry flavor. Most are soft and easy drinking wines.
For years no serious wine drinker would be caught dead sipping pink wines, but that has changed. Sales have jumped by double digits annually for several years. The Nielson Company reported U.S. Rose’ wine sales jumped 25 percent in 2008 alone.
Traditionally it has been France producing Rose’ and primarily from Provence. The Tavel region has long been known for its fine pink wines.
But now you’ll find Rose being made from every imaginable grape. Most of these wines have a light taste but you’ll find sophistication and enjoyable satisfaction in how easy they are to drink and share with friends. I’ve sampled Rose’ wine made from Cabernet Sauvignon, Syrah, Sangiovese, Grenache, Malbec and others.
These wines are not hard to find in any wine store. They are not only very affordable but generally low in alcohol. I’m constantly surprised how well they pair with food or appetizers.
I’m going to devote a little more space in this column to specific wines that I have purchased in Central Indiana wine shops. This is a bit of an expanded Howard’s Picks. Also, I have several in the wine rack I’ll be drinking over the rest of the summer. You can read about those on my wine blog: www.redforme.blogspot.com
Calderona 2007 Rose – This Spanish Rose is 70 percent Tempranillo with Garnacha and Verdejo making up the mix. It’s a bigger and bolder Rose that that pairs well with food. I bought it for $12.
Pavie Macquin 2007 Rose – This French dry Rose’ has a juicy quality that any wine love can appreciate. It’s definitely on the lighter side but a beautiful wine. I paid $10.95 for this remarkable bottle.
Crus de Piedra Garnacha Rosada – The Spanish make some great Rose from the Garnacha (or Grenache) grape. This wine is easy to find. I’ve spotted it in several Indiana shops. This one has a big strawberry nose and is a medium-flavored wine. You can often find this one under $10.
Miguel Torres 2008 Cabernet Sauvignon Rose – This is a Rose’ with big flavor that wine critics have loved. It’s a beautiful transparent cherry color with incredible balance. This Rose’ pairs really well with food. You’ll find it for up to $12 but I got a deal in Indianapolis for just $6.99.
No, I’m definitely not talking about white zinfandel – that of the high sugar content and guaranteed headache. The hottest wine of the past few summers has been dry Rose’ made from a wide variety of grapes from every major wine producing region in the world.
A chilled dry Rose’ is a delightful summer beverage. They are refreshing and a super wine to serve at a summer gathering. Many Rose’ wines will hold up nicely with about any food. It’s like drinking a white wine with a bit bigger flavor.
The great thing about Rose’ is you can buy great bottles for under $15 – and sometimes a lot less. I opened a Cabernet Sauvignon Rose’ recently, which I’ll recommend below, that was just $6.99. You can buy the very best Rose’ wines and not spend more than $30.
The pink wine gets it color the same way red wine does. Winemakers leave the skins in contact with the juice to get just the color they want. Most Rose’ wines will have a hint of strawberry flavor. Most are soft and easy drinking wines. For years no serious wine drinker would be caught dead sipping pink wines, but that has changed. Sales have jumped by double digits annually for several years. The Nielson Company reported U.S. Rose’ wine sales jumped 25 percent in 2008 alone.
Traditionally it has been France producing Rose’ and primarily from Provence. The Tavel region has long been known for its fine pink wines.
But now you’ll find Rose being made from every imaginable grape. Most of these wines have a light taste but you’ll find sophistication and enjoyable satisfaction in how easy they are to drink and share with friends. I’ve sampled Rose’ wine made from Cabernet Sauvignon, Syrah, Sangiovese, Grenache, Malbec and others.
These wines are not hard to find in any wine store. They are not only very affordable but generally low in alcohol. I’m constantly surprised how well they pair with food or appetizers.
I’m going to devote a little more space in this column to specific wines that I have purchased in Central Indiana wine shops. This is a bit of an expanded Howard’s Picks. Also, I have several in the wine rack I’ll be drinking over the rest of the summer. You can read about those on my wine blog: www.redforme.blogspot.com
Calderona 2007 Rose – This Spanish Rose is 70 percent Tempranillo with Garnacha and Verdejo making up the mix. It’s a bigger and bolder Rose that that pairs well with food. I bought it for $12.
Pavie Macquin 2007 Rose – This French dry Rose’ has a juicy quality that any wine love can appreciate. It’s definitely on the lighter side but a beautiful wine. I paid $10.95 for this remarkable bottle.
Crus de Piedra Garnacha Rosada – The Spanish make some great Rose from the Garnacha (or Grenache) grape. This wine is easy to find. I’ve spotted it in several Indiana shops. This one has a big strawberry nose and is a medium-flavored wine. You can often find this one under $10.
Miguel Torres 2008 Cabernet Sauvignon Rose – This is a Rose’ with big flavor that wine critics have loved. It’s a beautiful transparent cherry color with incredible balance. This Rose’ pairs really well with food. You’ll find it for up to $12 but I got a deal in Indianapolis for just $6.99.
Wednesday, July 1, 2009
Have A Sparkler for Fourth of July
Tired of the same old Merlot and Chardonnay? Tired of that light beer with a burger?
If you’re going to try something different this summer, then really try something new.
How about a sparkling wine? Sparkling wines aren’t just for New Year’s Eve or weddings. They can be a refreshingly different beverage that is more flexible than you might think. And summer is a great time to try something light, refreshing, with some effervescence.
Sparkling wines can be delightful with fresh fruit. A nice light sparkling wine will surprise you with white chocolate. Sparkling wine with cheese or most appetizers will also work. And after you develop a taste for a sparkler, I wouldn’t hesitate to serve it with some grilled shrimp as an appetizer. Don’t rule out sparkling wine with grilled seafood or lightly seasoned grilled chicken for dinner either.
The tough part of any sparkling wine/food combination is finding a really good wine. Who hasn’t had a taste of the bubbles at a wedding only to find yourself looking for a place to set that glass down and go back to whatever else you were drinking?
I usually don’t spend an entire column on a specific wine but I’m going to write today about two that are widely available and very drinkable.
It starts with Cristalino Rose Brut from Spain. You can find this pinkish sparkler in many wine shops across Indiana. It’s 60 percent Pinot Noir, with just 11.5 percent alcohol, and usually is sold in the $9-$11 range.
The second is California sparkling wine icon Gloria Ferrer’s Sonoma Brut. This traditionally colored sparkling wine is a blend of Pinot Noir and Chardonnay with just the right amount of bubbles. You can find it from $16-$20 everywhere.
I opened both bottles with a friend of mine and her daughter and wanted to share our impressions. The ladies thought the Rose Brut was too mild in its effervescence. They didn’t think “it had enough bubbles.” They agreed with me that it had a light taste and grew on them as they sipped more from our champagne flutes.
Both suggested this sparkling wine had enough body to hold up to appetizers and light food.
They just loved the Gloria Ferrer Brut. “It’s crisp without being too sharp,” one said. “It’s quite effervescent. It has a soft flavor profile … it doesn’t taste cheap.”
The ladies thought it would be nice with a fruit tray or a mild cheese. They thought it was a visually appealing and tasting glass of wine.
The three of us tasted the sparkling wines while nibbling on fresh strawberries in early June. We felt very continental!
We finished off the Gloria Ferrer but not all of the Cristalino. What else do you need to know? Wine Spectator consistently rates this wine in the upper 80s to 90 points!
Ferrer makes sparkling wines at higher price points. This entry level would be a huge improvement for most I’ve tasted at weddings.
There are other great options in most wine shops as well. Ask your wine shop helper for Spanish Cava or an Italian Prosecco.
Howard Pick:
Gloria Ferrer’s Sonoma Brut. This was by far our pick of the two, though I liked the Rose’ as well. The ladies appreciated the lighter and balanced flavor of the Sonoma wine. You will be surprised how much you’ll enjoy the bubbles with a creamy mid-palate and lighter-than-expected finish.
If you’re going to try something different this summer, then really try something new.
How about a sparkling wine? Sparkling wines aren’t just for New Year’s Eve or weddings. They can be a refreshingly different beverage that is more flexible than you might think. And summer is a great time to try something light, refreshing, with some effervescence.
Sparkling wines can be delightful with fresh fruit. A nice light sparkling wine will surprise you with white chocolate. Sparkling wine with cheese or most appetizers will also work. And after you develop a taste for a sparkler, I wouldn’t hesitate to serve it with some grilled shrimp as an appetizer. Don’t rule out sparkling wine with grilled seafood or lightly seasoned grilled chicken for dinner either.The tough part of any sparkling wine/food combination is finding a really good wine. Who hasn’t had a taste of the bubbles at a wedding only to find yourself looking for a place to set that glass down and go back to whatever else you were drinking?
I usually don’t spend an entire column on a specific wine but I’m going to write today about two that are widely available and very drinkable.
It starts with Cristalino Rose Brut from Spain. You can find this pinkish sparkler in many wine shops across Indiana. It’s 60 percent Pinot Noir, with just 11.5 percent alcohol, and usually is sold in the $9-$11 range.
The second is California sparkling wine icon Gloria Ferrer’s Sonoma Brut. This traditionally colored sparkling wine is a blend of Pinot Noir and Chardonnay with just the right amount of bubbles. You can find it from $16-$20 everywhere.
I opened both bottles with a friend of mine and her daughter and wanted to share our impressions. The ladies thought the Rose Brut was too mild in its effervescence. They didn’t think “it had enough bubbles.” They agreed with me that it had a light taste and grew on them as they sipped more from our champagne flutes.
Both suggested this sparkling wine had enough body to hold up to appetizers and light food.
They just loved the Gloria Ferrer Brut. “It’s crisp without being too sharp,” one said. “It’s quite effervescent. It has a soft flavor profile … it doesn’t taste cheap.”The ladies thought it would be nice with a fruit tray or a mild cheese. They thought it was a visually appealing and tasting glass of wine.
The three of us tasted the sparkling wines while nibbling on fresh strawberries in early June. We felt very continental!
We finished off the Gloria Ferrer but not all of the Cristalino. What else do you need to know? Wine Spectator consistently rates this wine in the upper 80s to 90 points!
Ferrer makes sparkling wines at higher price points. This entry level would be a huge improvement for most I’ve tasted at weddings.
There are other great options in most wine shops as well. Ask your wine shop helper for Spanish Cava or an Italian Prosecco.
Howard Pick:
Gloria Ferrer’s Sonoma Brut. This was by far our pick of the two, though I liked the Rose’ as well. The ladies appreciated the lighter and balanced flavor of the Sonoma wine. You will be surprised how much you’ll enjoy the bubbles with a creamy mid-palate and lighter-than-expected finish.
Wednesday, June 17, 2009
What Does a Blue Ribbon Mean?
What does it mean when a winery advertises it’s “Blue Ribbon” Cabernet? Or another winery invites you to taste their “award-winning” wines?
I’ve always been something of a skeptic but got a brand new appreciation May 16 at the Indianapolis International Wine Competition. Indy’s wine competition is the largest in the U.S. outside of California. They had 3,064 wines entered this year from 42 states and 10 countries.
They invite members of the press and wine press to join the judging tables as “judges in training.” I jumped at the opportunity. I tasted 52 wines in about an hour and a half. I judged the wines, participated in the judges’ discussion, but my vote didn’t count. The personally rewarding part of the experience was that I was very close to what the other judges thought about the wines most of the time.
See photos from the Wine Judging Competition here.
But what does it mean for the consumer when you see “award winning wines?”
“To me it’s a signal you’re doing things right,” said Jeanne Burgess, VP of Winemaking Operations for two Florida wineries and someone who has judged wines for 20 years. “No matter what the medal is, if you’re consistently winning medals you’re doing something right in the winery. The competitions can vary but as long as your wines are winning medals that means your quality is at a certain standard.”
I was impressed with the diversity and qualifications of my judging panel. We had a wine distributor, a college professor teaching in the field of viticulture, an Indiana winery owner, and Jeanne – a winemaker.
“It’s eye opening the way the panels are designed,” said Michael Palmer, a wine distributor. Palmer grew up in the wine business in Madison, Indiana, where his father owns Madison Vineyards. “When you work on just the wholesale or retail or even production side you get a narrow focus. This gives you a different perspective to see what the consumer sees.”
The competition is amazing up close. There are five judges to each panel, More than 80 volunteers, largely Purdue University employees, prepare the wines and serve the judges who blind taste all sorts of wine. The judges never know the winery, just the varietal and the vintage. They blind taste the wines and rate each wine individually and not against each other.
Our table tasted Pinot Noir, Cabernet, Chambourcin, berry wines, and naturally flavored wines during my hour and a half of tasting.
The competition, sponsored and held at the Indiana State Fairgrounds, began in 1973. It has grown to an international competition since the early 1990s.
The Indiana Wine Grape Council, based at Purdue, helps market and organizes the event. Jeannette Merritt, Marketing Specialist, said the competition is particularly important to Indiana’s 43 wineries.
“We use the term gold equals sold,” Merritt said. “If they get a medal here it helps sell their wine. For some of the wineries they can take that back and maybe mark it up a dollar because it now has a little more value. The wines have been judged by 80 professional winemakers, wine writers, and wine educators. For 80 other people to say your wine has won a medal, it’s probably going to move off the shelves very quickly.”
Howard W. Hewitt, Crawfordsville, In., is a wine enthusiast who writes about wine for Indiana newspapers. Read his blog for more on the wine industry and the wines he’s regularly drinking at: www.redforme.blogspot.com
I’ve always been something of a skeptic but got a brand new appreciation May 16 at the Indianapolis International Wine Competition. Indy’s wine competition is the largest in the U.S. outside of California. They had 3,064 wines entered this year from 42 states and 10 countries.
They invite members of the press and wine press to join the judging tables as “judges in training.” I jumped at the opportunity. I tasted 52 wines in about an hour and a half. I judged the wines, participated in the judges’ discussion, but my vote didn’t count. The personally rewarding part of the experience was that I was very close to what the other judges thought about the wines most of the time.
See photos from the Wine Judging Competition here.
But what does it mean for the consumer when you see “award winning wines?”
“To me it’s a signal you’re doing things right,” said Jeanne Burgess, VP of Winemaking Operations for two Florida wineries and someone who has judged wines for 20 years. “No matter what the medal is, if you’re consistently winning medals you’re doing something right in the winery. The competitions can vary but as long as your wines are winning medals that means your quality is at a certain standard.”I was impressed with the diversity and qualifications of my judging panel. We had a wine distributor, a college professor teaching in the field of viticulture, an Indiana winery owner, and Jeanne – a winemaker.
“It’s eye opening the way the panels are designed,” said Michael Palmer, a wine distributor. Palmer grew up in the wine business in Madison, Indiana, where his father owns Madison Vineyards. “When you work on just the wholesale or retail or even production side you get a narrow focus. This gives you a different perspective to see what the consumer sees.”
The competition is amazing up close. There are five judges to each panel, More than 80 volunteers, largely Purdue University employees, prepare the wines and serve the judges who blind taste all sorts of wine. The judges never know the winery, just the varietal and the vintage. They blind taste the wines and rate each wine individually and not against each other.
Our table tasted Pinot Noir, Cabernet, Chambourcin, berry wines, and naturally flavored wines during my hour and a half of tasting.
The competition, sponsored and held at the Indiana State Fairgrounds, began in 1973. It has grown to an international competition since the early 1990s.
The Indiana Wine Grape Council, based at Purdue, helps market and organizes the event. Jeannette Merritt, Marketing Specialist, said the competition is particularly important to Indiana’s 43 wineries.
“We use the term gold equals sold,” Merritt said. “If they get a medal here it helps sell their wine. For some of the wineries they can take that back and maybe mark it up a dollar because it now has a little more value. The wines have been judged by 80 professional winemakers, wine writers, and wine educators. For 80 other people to say your wine has won a medal, it’s probably going to move off the shelves very quickly.”
Howard W. Hewitt, Crawfordsville, In., is a wine enthusiast who writes about wine for Indiana newspapers. Read his blog for more on the wine industry and the wines he’s regularly drinking at: www.redforme.blogspot.com
Thursday, June 4, 2009
A Great 'One Tank Trip' to Southern Indiana
Of the nearly 40 Indiana wineries, there isn’t another like Huber’s Orchard, Winery, and Vineyards in Starlight, Indiana, atop a hill just northwest of Louisville and across the Ohio River.
Huber’s family found its southern Indiana roots in 1843 and now is in its seventh generation of tending the land. Huber grows 18 different varietals leading to about 400,000 pounds of grapes each year.
I’ve visited Huber’s for several years now and their wines are getting better and better. “Most of the vineyards at Huber’s Orchard, Winery, and Vineyards are starting to show their maturity as the roots expand deeper into the limestone rich soils we find on the Knobstone escarpment,” Ted Huber said. “These vines typically start showing complex flavors developing in the wines after their seventh year in our soils giving the wines much richer texture and complexity. This allows us to better manage our barrel and blending program giving our Heritage and Generations a more interesting flavor profile.”
The Heritage and Generations wines are their two flagship dry red wines. Those two labels are easily the best dry red wine I’ve tasted from any Hoosier winery. Huber’s grows Cabernet Sauvignon, Cab Franc, Blaufrankisch, Chambourcin, as well as many of the other grapes you’d expect from an Indiana winery. But in 2000 they planted Petit Verdot, Malbec, and Pinot Gris. It will be fascinating to see how Ted uses those grapes in coming vintages.
But Huber’s is much more than a winery. They have nearly 900 acres of Christmas trees, apples, strawberries, peaches, berries of all sort, pumpkins, and vegetables. They make their own cheeses and ice cream, jams, jelly, and they have a bakery.
They also have a Children’s Farm Park, café, gift shop, and a distillery producing Brandy and Grappa.
“In the mid 1970s as my father and uncle started to plan for the winery, they understood there was a much diversified need among our customer base,” Huber said. “They understood that having a variety and diversified product list would keep things interesting for our customers and for all levels of the wine-drinking public.
“We see approximately 400,000 people each year to our farm and the diversified wine list helps us retain repeat customers. We are not just focusing on Dry wines or Sweet wines – we have a range of wines to taste and select from.”
The Huber name is an iconic label in this hilly corner of Indiana overlooking the river and Louisville. But Huber will admit there are plenty of people north of Columbus, Indiana, still unfamiliar with their operation. “They are often customers that we refer to as the “one tank trip” customers. There is a complete different look and feel to our area than the central part of Indiana. Our growing conditions and topography are conducive to growing grapes much different than other wineries in Central Indiana.”
This is one of my favorite “one tank trips” for any Saturday and I try to make it 3-4 times a year.
Howard’s Picks:
2006 Generations – Huber’s basic dry red wine is full flavored and nicely balanced. It’s Indiana’s best dry red wine at the $14.99 price point.
2004 Heritage – I mention this particular older vintage of their best blend simply because it is the best glass of red wine I’ve ever had from an Indiana producer. The 2004 is $24.99 but the current 2006 release is available for $18.99.
2008 Traminette – Indiana’s answer to Gewurtztraminer is produced by most Indiana wineries. This semi-dry, floral and spicy white wine is awesome for $14.99.
Huber’s family found its southern Indiana roots in 1843 and now is in its seventh generation of tending the land. Huber grows 18 different varietals leading to about 400,000 pounds of grapes each year.
I’ve visited Huber’s for several years now and their wines are getting better and better. “Most of the vineyards at Huber’s Orchard, Winery, and Vineyards are starting to show their maturity as the roots expand deeper into the limestone rich soils we find on the Knobstone escarpment,” Ted Huber said. “These vines typically start showing complex flavors developing in the wines after their seventh year in our soils giving the wines much richer texture and complexity. This allows us to better manage our barrel and blending program giving our Heritage and Generations a more interesting flavor profile.”The Heritage and Generations wines are their two flagship dry red wines. Those two labels are easily the best dry red wine I’ve tasted from any Hoosier winery. Huber’s grows Cabernet Sauvignon, Cab Franc, Blaufrankisch, Chambourcin, as well as many of the other grapes you’d expect from an Indiana winery. But in 2000 they planted Petit Verdot, Malbec, and Pinot Gris. It will be fascinating to see how Ted uses those grapes in coming vintages.
But Huber’s is much more than a winery. They have nearly 900 acres of Christmas trees, apples, strawberries, peaches, berries of all sort, pumpkins, and vegetables. They make their own cheeses and ice cream, jams, jelly, and they have a bakery.
They also have a Children’s Farm Park, café, gift shop, and a distillery producing Brandy and Grappa.
“In the mid 1970s as my father and uncle started to plan for the winery, they understood there was a much diversified need among our customer base,” Huber said. “They understood that having a variety and diversified product list would keep things interesting for our customers and for all levels of the wine-drinking public.
“We see approximately 400,000 people each year to our farm and the diversified wine list helps us retain repeat customers. We are not just focusing on Dry wines or Sweet wines – we have a range of wines to taste and select from.”
The Huber name is an iconic label in this hilly corner of Indiana overlooking the river and Louisville. But Huber will admit there are plenty of people north of Columbus, Indiana, still unfamiliar with their operation. “They are often customers that we refer to as the “one tank trip” customers. There is a complete different look and feel to our area than the central part of Indiana. Our growing conditions and topography are conducive to growing grapes much different than other wineries in Central Indiana.”
This is one of my favorite “one tank trips” for any Saturday and I try to make it 3-4 times a year.
Howard’s Picks:
2006 Generations – Huber’s basic dry red wine is full flavored and nicely balanced. It’s Indiana’s best dry red wine at the $14.99 price point.
2004 Heritage – I mention this particular older vintage of their best blend simply because it is the best glass of red wine I’ve ever had from an Indiana producer. The 2004 is $24.99 but the current 2006 release is available for $18.99.
2008 Traminette – Indiana’s answer to Gewurtztraminer is produced by most Indiana wineries. This semi-dry, floral and spicy white wine is awesome for $14.99.
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