WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 09/29/10


Check out the radio show on The Ranch 107.1FM or 97.9FM in The Bitterroot Valley.  How about a live stream feed at www.107theranch.com.  The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MDT.

Each week we will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

See this week’s show on YouTube  each week on Thursday morning, the day after the show.  Our YouTube channel of course is WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Sponsors                                                                                                                                            

The show is sponsored by Grizzly Liquor, “Missoula’s Best Choice”.  Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula 

The Lolo Creek Steak House, “Rare yet Well Done”, located in Lolo, MT.  Find them online at www.lolocreeksteakhouse.com

This week’s WineGuyMike  Radio Show winners are; Sara Carlson and Karin Chimo, WineGuyMike and Scott and Paula on The Ranch Fans.

On the show this week we are going to talk about some very special wine.  I had the pleasure of being invited to a very special wine tasting yesterday with a handful of local restaurateurs.  The wine flight of six wines being presented were from Italy, or Tuscany to be slightly more accurate.  We are not talking about Super Tuscan Wines today but about some Super Chianti’s from the very first purveyor of Chianti in the world.  I’m talking today about the Mazzei Winery, their family, and their wine properties in the Chianti Classico Region of Tuscany.  Yesterday’s flight was the Castello Di Fonterutoli label, all Chianti Classico’s from the 2006 Vintage.

Castello Di Fonterutoli Chianti Classico 2006
Castello Di Fonterutoli Chianti Classico 2006, the most awarded “Chateau” Chianti Classico in the world

5 VINEYARD SITES, 120 PARCELS, 41 GRAPE TYPES

A “MASTER” BLEND TASTING OF THE 2006 VINTAGE

Central Italy - Tuscany
Central Italy – Tuscany

Tuscany – Territory and Climate: 

  • Between the Appenine mountains and the Mediterranean Sea
  • Mostly hilly, with river plains to the West
  • Hilly soils very poor, plains’ soils more fertile
  • Continental climate, Mediterranean near the sea
  • Warm or hot summer, cold and wet winter
  • Significant vintage variations,  in particular for Sangiovese wines
Tuscany:  the region of Chianti Classico

Tuscany: the region of Chianti Classico

CHIANTI CLASSICO – THE PLACE:

  • Is a “physical” geographical area between Florence and Siena, birthplace of the wine
  • Mostly hillside vineyards
  • Normally poor soil, have lower yields, and produce higher quality than rest of Tuscany
  • Warm summer days = concentrated grapes
  • Cool night breezes = healthier, more fragrant grapes

Tuscany:  the region of Chianti Classico
Tuscany: the region of Chianti Classico

CHIANTI CLASSICO –THE WINE:

  • The official Chianti Classico DOCG blend of grapes:
  • 1.Sangiovese:  min. 80%
  • 2.Trebbiano, Malvasia: max. 6% (only until 2005 vintage, NOT after)
  • 3.Other red grapes: up to 20% Canaiolo, Colorino, Cabernet, Merlot. 
  • On a “quality” scale:
  • 1.Chianti Classico is the most recognized of all Chianti sub-appellations
  • 2.Riserva: must have min. 2 years of aging

THE MAIN GRAPE OF CHIANTI CLASSICO: SANGIOVESE

Its wines’ portrait:

  • Bright ruby colored, Floral (rose, violet) and fruity (small wild fruits) aromas, Prominent tannins, with relatively high acidity 
  • Taste tannic, dry, sometimes its finish may tend to bitterness 
  • Medium to full body

FIRST KNOWN DOCUMENT MENTIONING “CHIANTI” AS A WINE AND THE MAZZEI FAMILY

  • “On this day, December 16° 1398, 3 florins, 21 soldi and 8 dinars shall be given  by Piero di Tino di Riccio for 6 barrels of Chianti wine. The aformentioned we pay by written letter of Ser Lapo Mazzei”
  • Mazzei
    The first family name in Chianti
FIRST KNOWN DOCUMENT MENTIONING “CHIANTI” AS A WINE AND THE MAZZEI FAMILY

FIRST KNOWN DOCUMENT MENTIONING “CHIANTI” AS A WINE AND THE MAZZEI FAMILY

  • Making wine at Fonterutoli since 1435
Castello di FonterutoliThe most awarded “Chateau” Chianti Classico in the world

Castello di Fonterutoli, the most awarded “Chateau” Chianti Classico in the world

AT THE HEART OF CHIANTI CLASSICO; 3 miles (5 Km.) from Castellina in Chianti

FAMILY OWNED SINCE 1435; 24 generations

A SUBSTANTIAL ESTATE: 1,606 ACRES (600 Ha) of which  289 acres (117 Ha) of vineyards

REALM OF SANGIOVESE:

  • 36 BIOTYPES + a mix of local varieties  (Malvasia Nera and Colorino), Merlot and Cabernet Sauvignon
  • COMPLEXITY THROUGH DIVERSITY: 5 different “terroirs” with 120 different parcels

Castello di Fonterutoli
Five main vineyard sites on five different “terroirs”….

Castello di FonterutoliFive main vineyard sites on five different “terroirs”….

Castello di Fonterutoli Five main vineyard sites on five different “terroirs”….

DIFFERENTIATED BY:

Altitude:  ranging from 200 mt. to 500 mt.  Exposure: ranging from South-East to West

Castello di Fonterutoli
…. further divided into 120 different parcels ….

EACH PARCEL IDENTIFIES A VERY UNIQUE COMBINATION OF…

Man’s interpretation of  the following factors:

  • Microclimate:  geographic location + altitude + exposure  = temperatures, ventilation, humidity
  • Soil type: composition, texture, depth
  • Grape varieties best adapted to each microclimate and soil

Castello di Fonterutoli
…. grown with 41 different biotypes of grapes….

BIOTYPE REFERS TO BOTH:

Clones:  grapevines descended from and genetically identical to a single common ancestor

Massal selection: vines reproduced with cuttings of plants chosen throughout the estate’s vineyards, showing ideal characteristics : BEST ADAPTED, MOST UNIQUE                    

THEY GROW 36 BIOTYOPES OF SANGIOVESE:

  • It’s an astounding number of different styles of Sangiovese
  • Many of them rarely seen and tasted before
  • It’s the new frontier of Sangiovese

The “terroir” : Located at the estate’s lowest altitude, among a densely forested area, it experiences a very high temperature gradient between day and night – 7-8°C, which CONTRIBUTES BOTH INTENSITY AND ELEGANCE TO THE WINES

Castello di Fonterutoli

Castello di Fonterutoli

5 natural springs in the aging cellars provide climate control for  3000 barrels

5 natural springs in the aging cellars provide climate control for 3000 barrels

Castello di Fonterutoli
The “Master Blend” Tasting

  • Castello di Fonterutoli is the result of a “master” blend where the very best parcels of wine are chosen to compose the most interesting and intriguing wine that each vintage can offer
  • In 2006 wines from 45 different parcels were chosen in representation of all 5 different vineyard sites
  • This tasting offers a glimpse of this incredible creative process by choosing (out of the total of 45) the 5 parcels which best represent the nuances that each of the 5 different vineyard sites contributes to the finished wine
  • Taste them in succession to isolate the final “composition” into its major notes before tasting the last bottle: Castello di Fonterutoli 2006
Castello di FonterutoliSample 1 – Vineyard: Siepi, Parcel: Pian del Melo

Castello di Fonterutoli Sample 1 – Vineyard: Siepi, Parcel: Pian del Melo

The “terroir” : Located at the estate’s lowest altitude, among a densely forested area, it experiences a very high temperature gradient between day and night – 7-8°C, which CONTRIBUTES BOTH INTENSITY AND ELEGANCE TO THE WINES

WINE’S MAIN DESCRIPTORS: The combination of high temperature gradient, calcareous soils and clones, produce a wine with FLAVORS OF DARK RIPE FRUITS (PLUM)

Castello di FonterutoliSample 2 – Vineyard:Caggio, Parcel: Pero

Castello di Fonterutoli Sample 2 – Vineyard:Caggio, Parcel: Pero

The “terroir” : Located at the heart of the estate, the temperature gradient between day and night is less significant than in the Siepi vineyard.  The parcel’s warmer temperature and the soil’s mainly loamy composition PRODUCE WINES WITH MORE PRONOUNCED TANNINS.

WINE’S MAIN DESCRIPTORS: The parcel’s higher altitude, its loose soil structure, the youth and low density of the vines, combine to produce a wine with MORE HERBACEOUS FLAVORS OF FOREST UNDERBRUSH

Castello di FonterutoliSample 3 – Vineyard: Belvedere, Parcel: Casa

Castello di Fonterutoli Sample 3 – Vineyard: Belvedere, Parcel: Casa

The “terroir” : Planted with very high density in a very arid environment, the vineyard benefits from an emergency drip irrigation system which supports the production of   WINES WITH A LEANER BODY BUT OF GREAT ELEGANCE.

WINE’S MAIN DESCRIPTORS: The  parcel’s higher altitude, its “cooler” exposure and arid environment, combined with the extreme competition among the very densely planted vines, produce A WINE RICH WITH FLAVORS OF FRESH SPICE (BLACK PEPPER)

Castello di Fonterutoli Sample 4 – Vineyard: Fonterutoli, Parcel: S.Antonio

Castello di Fonterutoli Sample 4 – Vineyard: Fonterutoli, Parcel: S.Antonio

The “terroir” : The “warmer” exposure balances out the cooler temperatures due to the high altitude of the vineyard (among the highest in Chianti Classico). Altitude and the vineyard’s highly calcareous soils, yield WINES WITH A FINER AROMATIC PROFILE

WINE’S MAIN DESCRIPTORS: At this high altitude the parcel’s white “Alberese” soil reflect the brighter sunlight onto the grapes, improves the grapes ripening cycle, and together with the clonal selection, produce WINES WITH INTENSE AROMAS OF FRESH RED FRUIT (RED CURRANT)

Castello di Fonterutoli Sample 5 – Vineyard: Le Ripe, Parcel: Trebbio

Castello di Fonterutoli Sample 5 – Vineyard: Le Ripe, Parcel: Trebbio

The “terroir” : Under similar conditions as the previous parcel of S. Antonio (high altitude and southern exposure), the presence of “galestro” in the soil, tends to produce FRESHER WINES WITH A MORE PRONOUNCED ACIDITY

WINE’S MAIN DESCRIPTORS: The parcel’s lower temperature entails a longer ripening cycle; under these conditions, the densely planted vines produce the lowest yield of all the parcels tasted so far, and produce A WINE WITH A VERY PRONOUNCED EARTHY AND MUSKY AROMA

Castello di Fonterutoli 2006
The “Master Blend” Tasting

THE FINAL BLEND:

This wine is a stunning composition of strikingly diverse Sangiovese’s notes, some of which are exclusively found on our estate, and have rarely been tasted before.

THE WINE:

Deep and impenetrable ruby red.   Incredibly layered,  it opens up with subtle hints of fresh spices (black pepper) that develop into perfumes of fresh red fruits (red currant), followed by more intense dark ripe fruits (plum).  The symphony of flavors is concluded by notes of forest undergrowth and an earthy, musky finale.

The wine’s different tactile sensations are very harmoniously balanced. Very enjoyable from its release, this wine will continue to develop and refine its character for many years to come.

Castello Di Fonterutoli Chianti Classico 2006

Castello Di Fonterutoli Chianti Classico 2006, WineGuyMike " A wine for the Ages"

 This Chianti Classico wine flight receives The WineGuyMike® Seal of Approval.  Salute.

WineGuyMike

"From my Table to Yours"

Advertisements

2006 Axis Cabernet Sauvignon paired with Braised Sirloin Tips


2006 Axis Cabernet $17.70

2006 Axis Cabernet from The Napa Valley in California

2006 Axis Cabernet from The Napa Valley in California

Crafted principally from prized Napa Valley fruit, Axis Cabernet Sauvignon Napa Valley includes an array of popular, food-friendly characteristics that please even the most discriminating palate.  The epitome of what a Napa Valley Cabernet Sauvignon should be.  Richly complex with black fruit and hints of spicy oak, cedar and mint, this wine delivers a balanced intensity and complexity to the palate.  A drinking pleasure today, it will also be pure delight in years to come.

California’s Napa Valley has been a source of world-class Cabernet Sauvignon for well over a century.  It’s warm climate and varied terrain allows for many styles of wine.  One thread that runs through almost all the Cabernet based wines from Napa is their lush, ripe full-bodied feel and rich flavors of currant and berry.  Wines from the valley floor, particularly around Rutherford are famed for a dusty quality, and those coming from the hillsides surrounding the valley, Mt. Veeder, Diamond Mountain and Howell Mountain for example, tend to be a little leaner with more obvious structural elements.

Thanks to its magnificent diversity of exposure, climate and soil, Napa has become an ideal home for Cabernet Sauvignon.  Grapes from Southwest Napa Valley vineyards cooled by the San Pablo breezes lend firm structure and grip to this wine, while grapes from warmer Northern Valley vineyards express richness and dark fruit flavors.

 Vinification

Cold soak maceration prior to fermentation.  The wine is aged in a combination of new and old French oak barrels for up to two years.  Following blending, a portion of the wine is racked back into French oak barrels to attain additional oak notes.

Grapes

% Cabernet Sauvignon, 14% Merlot, 2% Syrah, 2% other

Characteristics

Color: Intense, deep red with touches of dark chocolate and plum hues

Bouquet: Rich and intense nose of blackberry with subtle notes of black tea, cassis, toasted almond and tobacco accented by dried tomato, plum and leather.

Flavor: Full body, silky. long finish, supple mouth feel with a strong after taste of marmalade.

Pairings

Pasta with rich red meat sauces, wild game, Filet Mignon, New York strip steak, and aged cheeses.

Alcohol Content: 13.8%

Serving Temperature: 61-64 °F

Braised Sirloin Tips Recipe

Serves 8 – For a real treat, try this dish with Rice Pilaf or Wild Rice with Mushrooms.

Ingredients:

Vegetable oil spray
2 pounds sirloin top, all visible fat removed, cubed
1/4 teaspoon pepper
½ cup finely chopped onion (1 medium)
2 medium cloves garlic, minced, or 1 teaspoon bottled minced garlic
1 ½  cups Beef Broth (low-sodium)
1/3 cup dry red wine (regular or nonalcoholic)
1 tablespoon light soy sauce
2 tablespoons cornstarch
¼ cup cold water
¼ cup snipped fresh parsley

Directions:

Spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat.
Sprinkle meat with pepper. Cook meat until well browned, on all sides, 8 to 10 minutes, turning often.
Add onion and garlic and cook until onion is translucent, 2 to 3 minutes.
Add broth, wine, and soy sauce and heat to boiling.
Reduce heat and simmer, covered, for 1 ½ hours, or until meat it tender.
Put cornstarch in a cup or small bowls. Add water, stirring to dissolve. Slowly pour mixture into skillet, stirring constantly. Increase heat to medium-high. Cook until gravy thickens, 2 to 3 minutes, stirring constantly.
Sprinkle with parsley.

Calories 175
Protein 20 g
Carbohydrate 3 g
Cholesterol 60 mg
Total Fat 8 g
 Saturated 3 g
 Polyunsaturated 0 g
 Monounsaturated 4 g
Fiber 0 g
Sodium 110 mg

WineGuyMike

WineGuyMike recommends this wine and recipe pairing, "From My Table to Yours"

Gingersnap Pot Roast paired with 2007 Evodia Granacha


2007 Evodia Granacha  

2007 Evodia Granacha $10.90

2007 Evodia Granacha $10.90 WineGuyMike calls this "a terrific budget minded wine"

Wine Description

Dark ruby-colored, a beautiful bouquet of fragrant cherry blossom and cassis.  This wine comes to life once it hits the palate with plenty of juicy fruit, this wine has solid structure, is great to drink and offers the consumer very good value

EVODIA is an exciting new project in the Denominacion de Origen Calatayud, hailed as one of Spain’s most progressive and promising wine growing regions.  Calatayud is distinguished by its prevalence of high elevation vineyards planted to the Garnacha variety – in fact, the highest in the entire country.  The vineyards surrounding the small town of Atea reach upwards of 3000 feet – the highest within the DO.

It is here, in the vineyards of Atea, that Altovinum sources their Garnacha grapes for EVODIA.  In addition to the remarkable climate due to elevation, the property is comprised of pure schiste soils, known as pisara in the local area.  Aficionados familiar with the wines of the Priorat and the Roussillon are well acquainted to this soil type and its extraordinary influence on the wines.

These vineyards were ferreted out by the amazingly talented team behind Altovinum – Eric Solomon, Jean Marc Lafage and Yolanda Diaz. Yolanda Diaz, a native of Calatayud, has an intimate knowledge of the DO and its terroir – her relationships in the region are an invaluable asset to the project.  The winemaking is placed in the capable hands of dynamic enologist, Jean Marc Lafage – a man Robert Parker called “irrepressible.” Jean Marc consults on projects worldwide and owns one of the Roussillon’s visionary wineries, Domaine Lafage.  And finally, Eric Solomon, a self appointed Grenache practitioner – through his import company, European Cellars, he represents the finest Grenache producers in the world including the Chateauneuf-du-Papes from Domaine de la Janasse and Domain du Marcoux as well as in the Priorat, including Clos Erasmus (which he co-owns with his wife, Daphne Glorian).  These wines have achieved the loftiest of accolades including perfect scores (100 points) from Robert Parker.

2007 – Varieties: 100% old vine Garnacha

Appellation of Origin: D.O. Calatayud

Vineyards: High altitude vineyards (2400-3000ft) in the mountainous village of Atea

Farming: Sustainable

Soils: Pure slate

Age of Vines: Vineyards planted up to 100 years ago

Aging: Tank

Gingersnap Pot Roast

Ingredients:

1 2-2 1/2-pound beef chuck pot roast
1 T cooking oil
1 C water
8 gingersnaps, crumbled (about 2/3 cup)
2 T red wine vinegar
1 tsp instant beef bouillon granules
1/8 tsp ground red pepper
3 medium sweet potatoes, peeled and quartered
3 medium carrots or 2 medium parsnips, peeled and cut into bite-size chunks
1 bay leaf

Directions

1.  Trim fat from meat.  If necessary, cut roast to fit into 3 1/2 or 4-quart crockery cooker.  In a large skillet brown roast on all sides in hot oil.  Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon granules, and red pepper.  Place sweet potatoes, carrots, and by leaf in cooker.  Place meat on top of vegetables.  Pour gingersnap mixture over meat.
2.  Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
3.  Transfer meat and vegetables to a platter.  Remove bay leaf.  Skim fat from gravy.  Stir gravy to combine; ladle over roast and vegetables.

For a 5 or 6-quart crockery cooker:  Use one 2 1/2 – 3-pound beef chuck pot roast.  Increase the sweet potatoes to 4 medium and carrots to 4 medium, sliced.  Prepare meat and vegetables as above.  Makes 8 servings.

*Recommendation

Round out the meal with dark rye bread and a salad.

Prep:  25 minutes

WineGuyMike

"From my Table to Yours"

 

WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 09/22/10


WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 09/22/10

Check out the radio show on The Ranch 107.1FM or 97.9FM in The Bitterroot Valley.  How about a live stream feed at www.107theranch.com.  The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MDT.

Each week we will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

See this week’s show on YouTube  each week on Thursday morning, the day after the show.  Our YouTube channel of course is WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Sponsors                                                                                                                                            

The show is sponsored by Grizzly Liquor, “Missoula’s Best Choice”.  Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula

The Lolo Creek Steak House, “Rare yet Well Done”, located in Lolo, MT.  Find them online at www.lolocreeksteakhouse.com

This week’s winner is; Jo Jorgenson thanks for your question to WineGuyMike™.

This week’s question from WineGuyMike was; is there any real difference between a Blush Wine and a Rose?

Jo this is a great question and the answer is yes and no, how is that for a commitment.  Let’s start off with a little bit of history.  In the early 1970’s there was a huge shortage of white grapes for wine making purposes.  Winemakers were using red grapes to make white wine.  They were incorporating a wine making method called Saignee otherwise known as bleeding of the vats.  As an analogy think about when you make gravy how the fat and the actual dripping from the meat separate.  This also happens in the wine vat, there is a separation of the heavy red must or juice from the light.  A winemaker will bleed the light juice out of the vat and in this case in the early 1970’s make a white wine. 

In the mid 70’s winemaker Bob Trinchero of Sutter Home experienced what is known as a stuck fermentation whereas the yeast dies off before the sugar turns into alcohol in the process of fermentation.  Bob wisely set the wine aside and came back to it in a couple of weeks and had what is now known as “White Zinfandel”, it was pink and it was sweet.  This discovery made Bob more than a few bucks.

In 1976 a wine writer named Jerry Mead visited a winery, Mill Creek Vineyards, in Sonoma California.  Charlie Kreck of Mill Creek Vineyards had been one of the first to plant Cabernet Sauvignon grapes in California.  Charlie offered Mead a glass of pale pink wine that had no name, but he was not about to call it a “White Cabernet” as it was deeper in color that white wines made from red grapes at the time.  The wine was not as dark as the Rose wines from that time period.  After drinking this pink wine Mead referred to it in a joking manner as “Cabernet Blush”.  By night time Mead phoned Kreck and let him know in no uncertain terms that he was very serious about the name he had coined for this pink wine.  In 1978 Kreck tradmarked the word “Blush” and it caught on as a name used by Sutter Home, and Beringer.  It was a marketing name that became the “Top of Mind” reference for pink semi-sweet wine.  This wine term is generally relegated for wines from the United States but is used by a few wines from Italy and Australia.   

The term “Blush” Wine originally referred to a pale-pink wine it now is reserved for a sweet pink wine with a residual sugar of 2.5%.  In America most dry pink wines are marketed and sold as a Rose.  In Europe all pink wine is refered to as “Rose”, regardless of residual sugar levels, even imports from America that are semi-sweet.

I mentioned earlier in this discussion one of the ways a Rose is made by the Saignee method, but there are still two more.  One is the traditional method of winemaking by which the grapes are left with their skins, in this case just a few days.  This method produces wines of a delicate color, pale-pink.  The grapes only left for a few days with their skins do not express much in the way of tannin that is found in Red Wines.  This wine as a result drinks just like a white wine and is about as food and cheese friendly as a wine can get.

The second method is accomplished by adding red wine to a white until the desired color is achieved.  This method is generally not acceptable in most regions around the world.

Rose’s historically were noted to be delicate, dry wine exemplified by Anjou Rose from the Loire Valley.  The trend is now to use bigger Rhone style Reds like a Syrah, or a Grenache, and Carignan.  Rose sales in France now are greater than White Wine.  Winemaker’s from around the world are now making Rose’s rather than leave their red wines sitting in barrels left unsold.   

This week’s WineGuyMike™ wine recommendation; Montes Cherub Rose of Syrah 2009 – After several years of experimentation, Aurelio Montes settled on producing a rosé from Syrah, a grape he made famous in Chile with the country’s first-ever Ultra Premium 100% Syrah called Montes’ Folly in 2002.

2009 Montes Cherub Rose

2009 Montes Cherub Rose

As explained by Aurelio, “I decided to make a rosé from Syrah grown in our Archangel Estate in Marchigüe, in the Colchagua Valley.  Their vineyards are in a coastal area which provides the perfect temperature and conditions for producing a lovely, ripe rosé.  He chose Syrah because this grape has a wonderful purple-red color and gives fresh yet structured wines that can be enjoyed as an apéritif or with food.”

Located only 11 miles from the Pacific Ocean, the cool breezes from the western facing slopes, together with the loamy soils, result in a slow maturation of the grapes which allowed for the perfect balance of citrusy acidity and bursting, ripe fruit.  The Syrah grapes were hand-picked and sorted to ensure that only the finest grapes were used to make Cherub.

The grapes were gently crushed, then transported by gravity to the tanks below in the winery where they then underwent “Vin d’une Nuit”.  This is a process of cold maceration where the must (grape juice before fermentation) is left in contact with the skins overnight (for approximately eight hours) to fully extract color and aromas and infuse the wine with flavor.  Once the juice was racked until totally clear, it underwent alcoholic fermentation using selected yeast at 50º F for 20 days.  To maintain the freshness of the wine, it did not undergo oak aging.

Montes’ Cherub is a seductive, elegant, dry wine, with an intense cherry-pink color.  It is a well-made expression of the grape variety and terroir.  On the nose and the palate, it demonstrates a distinctive Syrah character with spiciness and hints of strawberries, rose and orange peel. With good fruit concentration, it shows richness in texture across the palate that leads to a delightfully long finish.  It has a strong backbone of acidity and a slight amount of tannin that gives the wine a defined structure.

Recipe Pairing; Pesto Pork Pinwheels – Serves:  4; ¼ pound servings each – Pork tenderloin comes packaged two ways-either as a whole piece of pork or split in two pieces.  For this recipe we use one piece of pork tenderloin that weighs one pound.  If your one pound package comes split in two pieces, make two smaller pork rolls and reduce the cooking time to about 25 minutes. 

Ingredients:

1 pound pork tenderloin, all visible fat removed

1 tablespoon commercial pesto or homemade pesto. 

Directions:

Preheat oven to 425 degrees F.

Butterfly tenderloin by cutting lengthwise almost in half.

Lay out flat.

Cover meat with plastic wrap.

Use a meat mallet to pound meat to a ¼-inch thickness.

Spread pesto over cut surface of tenderloin.

Roll up tenderloin from on of the short ends and tie with string in several places to secure.

Place tenderloin on a rack in a shallow roasting pan.

Roast, uncovered, 35 to 40 minutes or until the meat thermometer registers 160 degrees F.

Let stand 5 minutes.

Cut into slices.

Nutritional Information:

Calories 145

Protein            23 g

Carbohydrate 0 g

Cholesterol 74 mg

Sodium 78 mg

Total Fat 5 g

  Saturated 2 g

  Polyunsaturated 1 g

  Monounsaturated 2 g

WineGuyMike wants to remind you about the flight of wines that we tasted from The Grizzly Liquor Wine Club at The Keep last week. 

Wine Tasting Flight

  • Bethel Heights 2009 Pinot Blanc Estate $16.00
    •  
      • Aromas of honeysuckle, asian pear, cut grass, and orange blossom. The palate is broad and lush, reflecting the ripeness of the vintage, with flavors of honey and lemon zest over a balancing core of acidity.
        Bethel Heights' estate vineyard has been certified sustainable by both LIVE and Salmon Safe since 1999
  • Tariquet 2009 Chenin Blanc Chardonnay Blend   $9.20
    • This wine marries the finesse of Chenin Blanc (75%) with the elegance and structure of Chardonnay (25%). This complex wine displays delicious floral notes, as well as exotic fruit and vanilla.  It brings seafood and chicken dishes to perfection.
  • 2007 Evodia Granacha  $10.90

2009 – Dark ruby-colored, a beautiful bouquet of fragrant cherry blossom and cassis.  This wine comes to life once it hits the palate with plenty of juicy fruit, this wine has solid structure, is great to drink and offers the consumer very good value.

  • 2006 Axis Cabernet $17.70

Grapes

% Cabernet Sauvignon, 14% Merlot, 2% Syrah, 2% other

Characteristics

Color: Intense, deep red with touches of dark chocolate and plum hues

Bouquet: Rich and intense nose of blackberry with subtle notes of black tea, cassis, toasted almond and tobacco accented by dried tomato, plum and leather.

Flavor: Full body, silky. long finish, supple mouth feel with a strong after taste of marmalade.

2006 Righetti Amarone $32.65

Luigi Righetti Capitel de’Roari Amarone

  • Valpolicella DOC
  • Produced in Valgatara, this red wine exhibits an exceptional balance between fruit, wood aging, acidity and alcohol.  The grapes are spread on straw mats and permitted to dry for 3 months or longer before crushing.  Stainless fermentation followed
  • Tasting Notes
    • Berry and jam on the nose.  Full-bodied, with ultrafine tannins and very ripe fruit. This wine is very well structured with nicely refined tannins and a long delicious finish. So delicious now.  Drink now through 2013
  • Grapes  60% Corvina, 30% Rondinella, 10% Molinara
  • Characteristics
  • Color: Deep ruby red
  • Bouquet: Complex nose that emphasizes dried fruit and almonds with a hint of anise
  • Flavor: Extremely rich flavors, long, smooth finish and lingering aftertaste
  • Pairings: Complements beef or pork roasts and seasonal cheeses well.
  • Alcohol Content: 15%
  • Serving Temperature: 61-64°F

These wines in this flight receive The WineGuyMike™ Seal of Approval©

WineGuyMike

WineGuyMike Seal of Approval

Now let’s get on with tasting the wine.  Here is a simple process for basic wine tasting I call the 5 sssss’s:

  1. Swirl – with your glass on the table or in your hand move the glass so the wine moves in a circular motion in your glass
  2. Smell – stick your nose in the glass and think about the different aromas’ that you are able to discern
  3. Sight – hold the wine up toward light, what does it look like, color, viscosity, what do the individual streams of wine dribbling down the side of the glass look like
  4. Swill – take a small sip, pucker your lips and gently breath in
  5. Spit or Swallow – if you have a bucket spit, if not swallow

Next step:

  1. What is your sense of the wine in your mouth
  2. What does the wine taste like
  3. What does the wine feel like in your mouth
  4. How does your mouth perceive the wine, all up front, in the middle, more in the back of your mouth
  5. Is there a lingering after taste

Last Step:

  1. This is where the brain, mouth, and eyes come together as one
  2. Your description of what your nose, mouth, and eyes just experienced
  3. How would you describe this, remember there is no right or wrong description this is your subjective experience
  4. Try the cheese now and think about how you would now describe the wine

WineGuyMike’s Wine Lingo

This week’s new wine term is; Rose ­- “pinkish”(French).  Depending on the grapes and winemakers style the wines can be colored from vivid orange to nearly a purple hue.

Astringent – This refers to a drying sensation in the mouth that may make you pucker.  It is common in young full bodied red wines such as a Cabernet or a Zinfandel.  This is caused by high tannin content in the wine.  Tannin is a tactile sensation, not a taste.

Balance – this term is one that would refer to a harmony of fruit, tannin, acid, and alcohol.  There may be a nuance of fruit in a wine but it would not be so overwhelming that it would be out of balance or harmony when considering the other characteristics of a wine.

Cheesemonger – this term refers to someone who sells cheese, in this case a specialist or purveyor of artisanal cheeses. 

Crisp – Fresh, Bright, Young, and Slightly Acidic.  Wine Types are Sauvignon Blanc, Vermentino, and Chablis

Grassy – Refers to Herbal Characteristics often associated with Sauvignon Blanc

Meritage – pronounced just like “Heritage”, is a proprietary term used to denote red and white Bordeaux-style wines without infringing on the Bordeaux region’s legally protected designation of origin.  Winemakers must license the Meritage trademark from its owner, the California-based Meritage Alliance.  Member wineries are found principally in the United States, though increasingly elsewhere.

Oaky – A reference to a nuance in a wine resulting from wooden oak barrels that wines are aged in.  This term is common to Chardonnay’s and Cabernet wines.

Velvety – This term characterizes a wines texture.  This term would be used with a wine that has a rich and supple mouth feel.

Wine Tasting Flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, presented for the purpose of sampling and comparison.

Match the words that you think make sense; these words are descriptors for wine:

Bright = Flinty an epiphany in your mouth

Rich = Subtle mellow, smooth, decadent, just easy and fulfilling

Lively = Crisp the wine is refreshing, a zing, literally comes to life in your mouth

Intense = Juicy big, bold, forward just tastes like fruit you could bite into

Velvety = Aromatic sexy, goes down like silk, fills the room with its aroma

WineGuyMike

"From My Table to Yours"

 

 

Chicken with Fresh Fruit Salsa paired with Bethal Heights 2009 Pinot Blanc Estate Grown


Bethel Heights 2009 Pinot Blanc Estate Grown

Aromas of honeysuckle, asian pear, cut grass, and orange blossom.  The palate is broad and lush, reflecting the ripeness of the vintage, with flavors of honey and lemon zest over a balancing core of acidity.
Bethel Heights' estate vineyard has been certified sustainable by both LIVE and Salmon Safe since 1999.

 
 

Bethel Heights 2009 Pinot Blanc Estate Grown

Bethel Heights 2009 Pinot Blanc Estate Grown, a great Oregon Wine from The Willamette Valley

 Chicken with Fresh Fruit Salsa

Serves:  4 ¼ pound chicken and ¼ cup salsa per person – The Fresh Fruit Salsa can be made up to twenty-four hours in advance and stored in a tightly covered container in the refrigerator.  For the best flavor, bring it to room temperature before serving it with the chicken.

Ingredients:

½ cup chopped fresh apricots, peaches, or nectarines (see Note)
1 small tomato, chopped
¼ cup chopped red onion
2 tablespoons lemon juice
¼ teaspoon finely shredded gingerroot
¼ teaspoon bottled minced garlic
1 pound boneless, skinless chicken breasts, all visible fat removed

Directions:

Preheat broiler.  In a medium bowl, combine all ingredients except chicken breasts.  Set aside.  Rinse chicken and pat dry.  Place chicken on grill or on an unheated broiler rack.  Grill or broil 4 to 5 inches from the heat about 5 minutes or until lightly browned.  Turn and grill or broil about 5 minutes more, or until chicken is tender and no longer pink.  Serve with fruit salsa.
 
 Note:
If fresh fruit is not available, use canned and drained apricots or peaches canned in fruit juice.

Calories 153
Protein 25 g
Carbohydrate 5 g
Cholesterol 62 mg
Sodium 61 mg
Total Fat 3 g
  Saturated 1 g
  Polyunsaturated 1 g
  Monounsaturated 1 g

Cheesy Chicken Nuggets:
Prepare recipe as above except cut chicken into bite-size pieces.  Bake, uncovered, in a preheated 400 degree F oven about 5 minutes or until tender and no longer pink.

 
 
 

WineGuyMike

"From My Table to Yours"


 

 

 

 

WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 09/15/10


Check out the radio show on The Ranch 107.1FM or 97.9FM in The Bitterroot Valley.  How about a live stream feed at www.107theranch.com.  The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MDT.

Each week we will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

See this week’s show on YouTube.   Each week on Thursday morning, the day after the show the video is posted to my YouTube channel,  WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Sponsors                                                                                                                                            

This show is sponsored by Grizzly Liquor, “Missoula’s Best Choice”.  Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula 

The Lolo Creek Steak House, “Rare yet Well Done”, located in Lolo, MT.  Find them online at http://www.lolocreeksteakhouse.com

Our next Grizzly Liquor Wine Club tasting is tomorrow September 16th from 6-9PM at The Keep in Missoula at 102 Ben Hogan Drive, Missoula, MT 59803-2423 (406) 728-5132

We have a great line up of wines and appetizers to share with you, come out and join us for an evening of fun and cheer.  The tasting is out on the deck at The Keep.

Today’s WineGuyMike™ wine flight presented by Grizzly Liquor for today’s show

  • Bethel Heights Pinot Blanc
  • Tariquet Chenin Blanc Chardonnay Blend
  • Evodia Granacha
  • Axis Cabernet
  • Righetti AmaroneRighetti Amarone


This weeks winners are; Janel McCormick and Marine Watson Johnson, thanks for  sharing your choices with WineGuyMike™.

This week’s question from WineGuyMike was; Which wine do you think will be your favorite choice from the wine tasting flight that is being presented at the wine tasting tomorrow night?

Our Fan responses were as follows:

Janel McCormick thinks she will like the Bethel Heights Pinot Blanc and Marine Watson Johnson thinks she will like the Axis Cabernet Sauvignon.

This week’s WineGuyMike™ Radio Show© Topic; The Wine Tasting Flight for tomorrow night’s wine tasting at The Keep.

WineGuyMike wants to share this flight of wines with you that we will be tasting tomorrow evening.  Let’s take a look at this list and then we’ll learn about each one of the wines.  I would also like to add something about our show sponsor, Grizzly Liquor.  I really appreciate as a consumer the fact that Wine Manager for Grizzly Liquor, Aspen, knows her wines and focus’ on wines of good value.  The wine selection at Grizzly Liquor has many great wines for under $12.00 a bottle and as a consumer I appreciate that.

Wine Tasting Flight

  • Bethel Heights 2009 Pinot Blanc Estate $16.00
    • Aromas of honeysuckle, asian pear, cut grass, and orange blossom. The palate is broad and lush, reflecting the ripeness of the vintage, with flavors of honey and lemon zest over a balancing core of acidity.
      Bethel Heights' estate vineyard has been certified sustainable by both LIVE and Salmon Safe since 1999.
 

Bethel Heights 2009 Pinot Blanc Estate from Oregon

Bethel Heights 2009 Pinot Blanc Estate from Oregon

Oregon Pinot Blanc

  • Pinot blanc (known in Italy as Pinot bianco), like Pinot gris, is a genetic mutation of Pinot noir.  Pinot blanc has been cultivated throughout Northern Europe for centuries, where it thrives under the same growing conditions as Pinot noir.  It was first planted in Oregon in 1967, but there are still fewer than 200 acres in production here, and only about a dozen Oregon wineries produce Pinot blanc wine.

Vinification

  •  The 2009 PINOT BLANC is whole-cluster pressed and fermented cold, 90% in stainless steel and 10% in 500L barrels.  It is finished with only partial malolactic fermentation to enhance its texture, while preserving its fresh fruit character.  The wine is bottled with a Stelvin closure to protect its freshness
  • Harvest date: October 12th, 2009
  • Grapes at harvest: Brix: 24.5, pH: 3.4, TA: 5.8 gr/liter
  • Finished wine: Alcohol 14.5%, pH: 3.5, TA: 5.2 gr/liter
  • Residual sugar 0.9%
  • 556 cases bottled April 15th, 2010

Tasting notes

  • Aromas of honeysuckle, asian pear, cut grass, and orange blossom.  The palate is broad and lush, reflecting the ripeness of the vintage, with flavors of honey and lemon zest over a balancing core of acidity

Pinot Blanc and Food

  • Pinot blanc grown in Oregon has the richness and texture of a good coolclimate Chardonnay without the oak.  Our 2009 Pinot Blanc has a touch of residual sugar to balance the bright acidity of the wine, and a solid core of fruit.  This balance of brightness and depth of flavor allows the wine to match up extremely well with many Asian preparations including pulled pork and even Korean ribs, which often have applesauce as an ingredient.  Thai dishes that have some heat balanced with coconut milk work very well with this Pinot blanc.  If your dish has both spice and richness, there is a good chance Pinot blanc will work with great results.  A real advantage to Pinot blanc is that it can pair with mussels and many oyster dishes, yet work just as well with scallops, shrimp and steamer clams.

 Oregon Certified Sustainable Wine

  • The OCSW logo on the back label of our 2009 PINOT BLANC guarantees that the wine was made using responsible agriculture and winemaking practices, and that both of those processes were certified by an independent third-party.  Bethel Heights’ estate vineyard has been certified sustainable by both LIVE and Salmon Safe since 1999. For more about OCSW, visit www.ocsw.org

 

  • Tariquet 2009 Chenin Blanc Chardonnay Blend   $9.20
    • This wine marries the finesse of Chenin Blanc (75%) with the elegance and structure of Chardonnay (25%). This complex wine displays delicious floral notes, as well as exotic fruit and vanilla.  It brings seafood and chicken dishes to perfection.
Tariquet 2009 Chenin-Chardonnay from Southwest France

Tariquet 2009 Chenin-Chardonnay from Southwest France

The Tariquet story; Since 1912 Château du Tariquet has been home to the Grassa family. They first gained notoriety for Hélène and Pierre Grassa’s Armagnac, which is still produced today.  In the 1980’s their children, Maïté and Yves, broke all the rules by producing their first still wines, a blend of Ugni Blanc and Colombard.  A few years later, they heavily planted and created untraditional blends such as Sauvignon-Chardonnay and Chenin-Chardonnay and word of mouth is how the Tariquet taste and fashion was born!  The first of many awards received by Yves and his family include a Gold Medal in Montpellier and “Winemaker of the Year” by the International Wine Challenge in London.  Wine production is strictly controlled within the Domaine from viticulture to bottling and adheres to sustainable agriculture.  To prevent oxidation the grapes are taken directly from the vines to the vats in isothermal tanks.  The estate features a water treatment facility and they recycle and reuse all materials.  The innovative “bottling to order” at Domaine du Tariquet guarantees consistent quality and freshness.

  • 2007 Evodia Granacha  $10.90

EVODIA is an exciting new project in the Denominacion de Origen Calatayud, hailed as one of Spain’s most progressive and promising wine growing regions.  Calatayud is distinguished by its prevalence of high elevation vineyards planted to the Garnacha variety – in fact, the highest in the entire country.  The vineyards surrounding the small town of Atea reach upwards of 3000 feet – the highest within the DO.

EVODIA 2007 from Spain, D.O. Calatayud

EVODIA 2007 from Spain, D.O. Calatayud

It is here, in the vineyards of Atea, that Altovinum sources their Garnacha grapes for EVODIA.  In addition to the remarkable climate due to elevation, the property is comprised of pure schiste soils, known as pisara in the local area.  Aficionados familiar with the wines of the Priorat and the Roussillon are well acquainted to this soil type and its extraordinary influence on the wines.

These vineyards were ferreted out by the amazingly talented team behind Altovinum – Eric Solomon, Jean Marc Lafage and Yolanda Diaz.  Yolanda Diaz, a native of Calatayud, has an intimate knowledge of the DO and its terroir – her relationships in the region are an invaluable asset to the project.  The winemaking is placed in the capable hands of dynamic enologist, Jean Marc Lafage – a man Robert Parker called “irrepressible.” Jean Marc consults on projects worldwide and owns one of the Roussillon’s visionary wineries, Domaine Lafage.  And finally, Eric Solomon, a self appointed Grenache practitioner – through his import company, European Cellars, he represents the finest Grenache producers in the world including the Chateauneuf-du-Papes from Domaine de la Janasse and Domain du Marcoux as well as in the Priorat, including Clos Erasmus (which he co-owns with his wife, Daphne Glorian).  These wines have achieved the loftiest of accolades including perfect scores (100 points) from Robert Parker.

2007 – Varieties: 100% old vine Garnacha

Appellation of Origin: D.O. Calatayud

Vineyards: High altitude vineyards (2400-3000ft) in the mountainous village of Atea

Farming: Sustainable

Soils: Pure slate

Age of Vines: Vineyards planted up to 100 years ago

Aging: Tank

2007 – Bright aromas of raspberry and blackberry and a mild nuance of cracked pepper.  Juicy and smooth with spicy red and dark berry flavors and a slight mineral quality.  Easy to drink, great  value, with a good finish with a slightly spicy finish. 

  • 2006 Axis Cabernet $17.70

Crafted principally from prized Napa Valley fruit, Axis Cabernet Sauvignon Napa Valley includes an array of popular, food-friendly characteristics that please even the most discriminating palate.  The epitome of what a Napa Valley Cabernet Sauvignon should be.  Richly complex with black fruit and hints of spicy oak, cedar and mint, this wine delivers a balanced intensity and complexity to the palate.  A drinking pleasure today, it will also be pure delight in years to come.

Axis 2006 Cabernet Sauvignon  from The Napa Valley in California

Axis 2006 Cabernet Sauvignon from The Napa Valley in California

California’s Napa Valley has been a source of world-class Cabernet Sauvignon for well over a century.  It’s warm climate and varied terrain allows for many styles of wine.  One thread that runs through almost all the Cabernet based wines from Napa is their lush, ripe full-bodied feel and rich flavors of currant and berry.  Wines from the valley floor, particularly around Rutherford are famed for a dusty quality, and those coming from the hillsides surrounding the valley, Mt. Veeder, Diamond Mountain and Howell Mountain for example, tend to be a little leaner with more obvious structural elements.

Thanks to its magnificent diversity of exposure, climate and soil, Napa has become an ideal home for Cabernet Sauvignon.  Grapes from Southwest Napa Valley vineyards cooled by the San Pablo breezes lend firm structure and grip to this wine, while grapes from warmer Northern Valley vineyards express richness and dark fruit flavors.

Vinification

Cold soak maceration prior to fermentation .  The wine is aged in a combination of new and old French oak barrels for up to two years.  Following blending, a portion of the wine is racked back into French oak barrels to attain additional oak notes.

Grapes

82% Cabernet Sauvignon, 14% Merlot, 2% Syrah, 2% other

Characteristics

Color: Intense, deep red with touches of dark chocolate and plum hues

Bouquet: Rich and intense nose of blackberry with subtle notes of black tea, cassis, toasted almond and tobacco accented by dried tomato, plum and leather.

Flavor: Full body, silky. long finish, supple mouth feel with a strong after taste of marmalade.

Pairings

Pasta with rich red meat sauces, wild game, Filet Mignon, New York strip steak, and aged cheeses.

Alcohol Content: 13.8%

Serving Temperature: 61-64 °F

  • Righetti Amarone2006 Righetti Amarone $32.65

Luigi Righetti Capitel de’Roari Amarone

  • Valpolicella DOC 
  • Produced in Valgatara, this red wine exhibits an exceptional balance between fruit, wood aging, acidity and alcohol.  The grapes are spread on straw mats and permitted to dry for 3 months or longer before crushing.  Stainless fermentation followed by aging in Slovenian oak for 2 years
2006 Luigi Righetti Capitel de'Roari Amarone

2006 Luigi Righetti Capitel de'Roari Amarone

  • Tasting Notes
    • Berry and jam on the nose.  Full-bodied, with very refined tannins and ripe fruit.  This wine is very well structured with nicely refined tannins and a long delicious finish.  So delicious now but will you can lay this wine down to enjoy in the next 3 years.
  • Grapes  60% Corvina, 30% Rondinella, 10% Molinara
  • Characteristics
  • Color: Deep ruby red
  • Bouquet: Complex nose that emphasizes dried fruit and almonds with a hint of anise
  • Flavor: Extremely rich flavors, long, smooth finish and lingering aftertaste
  • Pairings: Complements beef or pork roasts and seasonal cheeses well.
  • Alcohol Content: 15%
  • Serving Temperature: 61-64°F

The wines in this flight receive The WineGuyMike™ Seal of Approval©

WineGuyMike

WineGuyMike Seal of Approval

Now let’s get on with tasting the wine.  Here is a simple process for basic wine tasting I call the 5 sssss’s:

  1. Swirl – with your glass on the table or in your hand move the glass so the wine moves in a circular motion in your glass
  2. Smell – stick your nose in the glass and think about the different aromas’ that you are able to discern
  3. Sight – hold the wine up toward light, what does it look like, color, viscosity, what do the individual streams of wine dribbling down the side of the glass look like
  4. Swill – take a small sip, pucker your lips and gently breath in
  5. Spit or Swallow – if you have a bucket spit, if not swallow

Next step:

  1. What is your sense of the wine in your mouth
  2. What does the wine taste like
  3. What does the wine feel like in your mouth
  4. How does your mouth perceive the wine, all up front, in the middle, more in the back of your mouth
  5. Is there a lingering after taste

Last Step:

  1. This is where the brain, mouth, and eyes come together as one
  2. Your description of what your nose, mouth, and eyes just experienced
  3. How would you describe this, remember there is no right or wrong description this is your subjective experience
  4. Try the cheese or food you are pairing with the wine now and think about how they influence and mingle with one another

WineGuyMike’s Wine Lingo

This week’s new wine term is; Wine Tasting Flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, presented for the purpose of sampling and comparison

Astringent – This refers to a drying sensation in the mouth that may make you pucker.  It is common in young full bodied red wines such as a Cabernet or a Zinfandel.  This is caused by high tannin content in the wine.  Tannin is a tactile sensation, not a taste

Balance – this term is one that would refer to a harmony of fruit, tannin, acid, and alcohol.  There may be a nuance of fruit in a wine but it would not be so overwhelming that it would be out of balance or harmony when considering the other characteristics of a wine

Cheesemonger – this term refers to someone who sells cheese, in this case a specialist or purveyor of artisanal cheeses

Crisp – Fresh, Bright, Young, and Slightly Acidic.  Wine Types are Sauvignon Blanc, Vermentino, and Chablis

Grassy – Refers to Herbal Characteristics often associated with Sauvignon Blanc

Meritage – pronounced just like “Heritage”, is a proprietary term used to denote red and white Bordeaux-style wines without infringing on the Bordeaux region’s legally protected designation of origin.  Winemakers must license the Meritage trademark from its owner, the California-based Meritage Alliance.  Member wineries are found principally in the United States, though increasingly elsewhere

Oaky – A reference to a nuance in a wine resulting from wooden oak barrels that wines are aged in.  This term is common to Chardonnay’s and Cabernet wines

Velvety – This term characterizes a wines texture.  This term would be used with a wine that has a rich and supple mouth feel

Match the words that you think make sense; these words are descriptors for wine:

Bright = Flinty an epiphany in your mouth

Rich = Subtle mellow, smooth, decadent, just easy and fulfilling

Lively = Crisp the wine is refreshing, a zing, literally comes to life in your mouth

Intense = Juicy big, bold, forward just tastes like fruit you could bite into

Velvety = Aromatic sexy, goes down like silk, fills the room with its aroma

From My Table to Yours™,

WineGuyMike™

WineGuyMike

WineGuyMike, "From My Table to Yours"