WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 10/06/10


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 winners are; Alice Gardner and Janet Kaufman

This week WineGuyMike is going to be talking about some very important wine and entree selections.  So important that lives depend on it, I’m talking about The St. Patrick’s House and the 11th annual Table Talk Event Benefit.

Table Talk is an annual event that is one of five major fund raising events hosted by St. Patrick Hospital and Health Foundation.  The Table Talk Event is an evening of great conversation, dining, learning, and sharing by a group of 250 people who have come together to benefit The St. Patrick House.  This event takes place at The Double Tree Hotel on Saturday October 16th  in Missoula, MT at 5:30 PM.  There are 25 tables and each table is hosted by a celebrity or a significant person of interest.  All the proceeds of this event directly benefit The St. Patrick House located one block away from St. Patrick Hospital.

WineGuyMike is a member of The Table Talk Committee; this event is a personal passion for me.  The St. Patrick House is a blessing within our community and to those who utilize this home.  I have personal friends or family members of friends who have had to use St. Patrick House.  Lives are forever changed and touched by this house and the staff does an amazing job of running this home supported by a group of wonderful volunteers.  The annual budget for operations is $200,000.00 which I personally cannot comprehend how they accomplish what they do and provide the services they are able to for that small of a budget.  The fact of the matter is that they barely survive on that budget and that is exactly why this Table Talk Event is being held. 

Table Talk Event hosts are the highlight of the evening along with great wine and food.  This year we have an incredible lineup of guest hosts that are as diverse as Montana State Attorney General Steve Bullock to top 100 swimmer of the century and Olympic gold medal  winner David Berkoff.

Tickets for The Table Talk Event Benefit are available through the St. Patrick Hospital and Health Foundation offices for $75.00 per ticket.  You may call 406-327-3052 to purchase your tickets for this event, remember tickets go fast and if you want to select your particular table of interest call to get your ticket today.

To Register for Table Talk Event; http://bit.ly/9ePgXx

For a list of the events esteemed guest host list and bio’s; http://bit.ly/auTNPy

The mission of St. Patrick House is to provide compassionate shelter to patients and their families during their time of need.  Last year St. Patrick House served over 2,000 children, women and men and this year we hope to serve even more!  These individuals come from all across Montana seeking medical care, and are often left without a place to lay their head while they are in Missoula.

•Comfortable lodging, family style kitchen, complete laundry facilities
•Just one block north of St. Patrick Hospital, corner of Owens and Alder
•Maximum two adults & one small child per room, two rooms per family
•$25 per night
•No smoking, alcohol, pets or housekeeping services
•Renovated, staffed Victorian style three story home with fifteen bedrooms
•Medical referral required, reservations encouraged, wheelchair accessible
•Supported by the communities we serve, donation welcome, 100 % tax deductible

Guest Comments:
“Very comfortable and affordable… thank you!”
“We were treated with extreme kindness, love and understanding…”
“A welcome refuge during a difficult time… everything was great!”

Happy 100th Birthday, a brief history of The St. Patrick House

St. Patrick House

St. Patrick House

The house that we now know as St. Patrick House was constructed in 1910.

For many years it was used as a lodging house for transitional industrial labor workers in the area.  In 1948 the house was converted to a convalescent home and used as such for the next 16 years. The house was then used as an apartment house offering furnished rooms.

From 1983 until 1993, the house was used as a Missoula Youth Home.  For the next two years, Women’s Place purchased the building for offices and temporary housing for women in crisis.  In 1995, it was known as the Montana Grand Bed and Breakfast and Trappings Interior Design.  In 1998 Heidi Dewey, the wife of a Missoula physician, noticed that although Missoula offered exceptional medical treatment for a wide variety of ailments, many low and moderate income medical travelers couldn’t afford shelter and food staples while in town.  She spoke with Jean Bowman, then the Executive Director of the St. Patrick Hospital Foundation, and presented her passion to create a hospitality house for those in need.  The vision spread quickly as others grasped the obvious need, and the Foundation raised enough money to purchase the building and land to create this “place like home” for those patients and families in need.  In September of 1999 the doors of St. Patrick House opened.  The original house had 10 bedrooms and could accommodate 20 people a night. People could cook their own meals and find peace away from the stressful hospital atmosphere.  In 2007, the Foundation added five more rooms allowing us to accommodate 30 plus individuals each night.  In 2009 alone, 2,173 individuals found a safe refuge under the roof of the St. Patrick House.  Since opening in 1999, we have helped over 13,000 men, women and children from nearly every community in Montana, every state in the nation and 14 foreign countries.

Table Talk Event Benefit wine flight and entrée selections:

 Vegetarian Plate:

Portobello Ravioli - Creamy Pesto Fettuccine

Portobello Ravioli - Creamy Pesto Fettuccine

  • Portobello Ravioli
    • Fresh Ravioli Pasta stuffed with Portobello Mushrooms and Parmesan Cheese, topped with a White Wine Supreme Sauce and served with a Seasonal Vegetable.
  • Creamy Pesto Fettuccine
    • Fettuccine Pasta tossed with a creamy pesto sauce and topped with sautéed vegetables.  Served with homemade Garlic Bread.

Chicken Plate:

Chef Erin’s Stuffed Chicken - Grilled Chicken

Chef Erin’s Stuffed Chicken - Grilled Chicken

  • Chef Erin’s Stuffed Chicken
    • Baked Chicken Breast stuffed with Feta Cheese, Spinach and Sundried Tomato and topped with a Smoke Roma Tomato Cream Sauce, served with choice of Potato and Seasonal VegetablesGrilled Chicken
    • Grilled Chicken Breast topped with White Wine Peppercorn Sauce served with Choice of Potato and Seasonal Vegetables

Beef Plate:

Filet - Sirloin

Filet - Sirloin

  • Filet
    • Four Ounce Petite Filet cooked Medium and topped with Choice of Red Wine Demi Glace or Wild Mushroom Cream Sauce, served with choice of Potato and Seasonal Vegetables
  • Sirloin
  • Sliced Sirloin cooked Medium and topped  Wild   Mushroom   Cream Sauce, served with choice of Potato and Seasonal Vegetables

Choice of Potato:

  • Bleu Cheese Mashed Potato
  • Garlic Mashed Potato
  • Roasted Baby Red Potatoes
  • Wild Rice Pilaf
  • Basmati Rice

Wine Flight

Bigi Vipra Bianca

Ercavio White

Le Clos

Heron Pinot Noir

Ochoa Temprenillo/Granache

Ochoa Tempranillo 70%/Granache %30

Ochoa Tempranillo 70%/Granache %30

The picturesque town of Olite was historically significant during the Roman Empire and was the capital of the Kingdom of Navarra during the Middle Ages.  Bodegas Ochoa has documents dated 1370 A.D. confirming that the bodega was the personal winemakers for the king of Navarra and his royal court, which continued for about another 400 years.  The bodega was located within the walled portion of the city, but its growth during the past century caused the bodega to be relocated outside the walls.

Bodegas Ochoa is still family owned and operated with Javier Ochoa at the helm for the past 35 years.  Adriana, Javier?s daughter, was trained in Bordeaux and continued her wine education in Australia is following Javier?s footsteps.  Adriana is assuming more of the winemaking responsibilities of the bodega under her father?s guidance.

All of the grapes used to make Ochoa?s wines are estate grown in their 143 hectares of vineyards.  The vineyards are located in the higher elevations of Navarra, which lend additional structure and character to the grapes.

General Winery Bodegas Ochoa
Region Navarra
Town of production Olite
Varietal Tempranillo 70%, Garnacha 30%
Total production of the wine 80,000 liters
Name of winemaker Adriana Ochoa
Vineyard Age of vines used to produce wine 11 years
Yield 7,500 kg / hectare
Size of vineyard, hectares Tempranillo 55 hectares, Garnacha 20 hectares
Elevation above sea level 410 meters
Inclination of vineyard south
Soil composition clay and limestone
Irrigation yes, drip irrigation
Harvest Harvest method machine
Date of harvest third week of September, 2008
Fermentation Alcoholic fermentation, type in stainless steel tanks
Alcoholic fermentation, duration 10 days
Alcoholic fermentation, temperature 22 degrees C
Malolactic fermentation, type in stainless steel tanks
Malolactic fermentation, duration 10 days
Malolactic fermentation, temperature 20 degrees C
Aging Time in bottle before release 2 months
Bottling Cold stabilized yes
Filtered yes

Bigi Vipra Bianca

Bigi Vipra Bianca 2009 %60 Grechetto/%Chardonnay

Bigi Vipra Bianca 2009 %60 Grechetto/%Chardonnay

 Bigi was founded by Luigi Bigi in 1880.  Today it is the leading winery in Orvieto. Located just beneath the lofty walls of ancient Orvieto, Bigi is one of Italy’s busiest cellars.  The winery and cellars, redesigned and modernized by renowned oenologist Giacomo Tachis, draw thousands of visitors each year.  Bigi is the leading brand of Orvieto with a thirty percent share of the total output of the zone.  Equally important is the outstanding vineyard work done by Bigi.  They own or manage almost 200 hectares (nearly 500 acres), notably Torricella, Orzalume, Viavalle and Il Poggio.  Bigi thus controls the quality of its wines from vine to bottle under the direction of dynamic enologist Francesco Bardi, who is considered one of Umbria’s most innovative winemakers.

 Vipra Bianca 2009

Grape(s):

60% Grechetto

40% Chardonnay

Type:

Dry Still White

Alcohol:

12.90%

Region:

Umbria, Italy

The name Vipra — local dialect for “viper” — was inspired by one of the most powerful noble families of the Middle Ages: Monaldeschi della Vipera.

Vineyards:

Scattered throughout the town of Orvieto and its neighboring communities, the vineyards were planted in the late 1990s.  Using the spurred cordon and guyot training methods at a density of 3500-4000 vines/hectare, both indigenous and international varieties of grapes thrive in this poor, pebbly soil.  Altitudes average 300 meters above sea level and all vineyards have southwestern exposures.

Technical Data:

  • pH: 3.31
  • Residual Sugar: 2.50 grams/liter
  • Acidity: 4.50 grams/liter
  • Dry Extract: 17.10 grams/liter

Winemaking:

Harvest took place in early October.  Prior to fermentation, the grapes underwent a criomaceration for 8-9 hours, followed by static decanting of the musts for 24 hours in stainless steel tanks at 12-18°C.  Fermentation occurred in stainless steel tanks as well, at temperatures of 14-16°C over 20 days.  The wine was aged for 2 months before being filtered, fined, refrigerated, and bottled.

Tasting Notes:

On the nose, this wine expresses hints of fresh almonds, acacia, and citrus. It is rich, yet fresh with a savory, elegant flavor.  Best when drunk young.

Ercavio White

Ercavio Blanco %90 Airen - %10 Sauvignon Blanc

Ercavio Blanco %90 Airen - %10 Sauvignon Blanc

 Mas Que Vinos is the brainchild of a group of friends, Margarita Madrigal, Gonzalo Rodriguez, and Alexandra Schmedes.  Having renovated an old family winery which dates to 1851, the three sought to preserve as much as they could from the original property, including the old tinajas (clay amphors) which are still used today for the malolactic fermentation.

La Mancha is one of the few areas of Spain that benefits from one single climate instead of two or three such as Rioja and Ribera del Duero.  This Continental climate favors the extremes, with very cold winters and very hot summers.  In the summer, and because of the altitude (often over 700 meters), the nights are quite cool which is perfect for an grape maturation.  Soils in the zone are usually clay and limestone, with small patches of granite.

Mas Que Vinos works with two varietals with which many American buyers may not be familiar. Cencibel, a red varietal, is simply another name for Tempranillo when grown in certain areas of Central and Southern Spain.  Arien, equally as unknown, is Spain’s most widely planted white varietal.  Bunches are large and very tightly packed and alcohol levels tend to be between 13% and 14%.  Often it is added to a blend for texture, but as it tends to be lower in alcohol in the area near Mas Que Vinos and the aromatics quite interesting, the property has decided to make it the centerpiece of their white wine.

Primarily made from the white varietal Airen and a small percentage of Sauvignon Blanc.

 Ercavio Blanco is young, fresh and fruity–and ideal aperitif or accompaniment to seafood and lighter fare.

 Le Clos

Le Clos 2008(newest avail. label) 45% Merlot, 20% Carignan, 20% Grenache, 15% Cabernet Sauvignon

Le Clos 2008(newest avail. label) 45% Merlot, 20% Carignan, 20% Grenache, 15% Cabernet Sauvignon

Domaine Sainte Eugénie is positioned within the district of Fontfroide, the sweet spot of Corbières, with an 800 year history of viticulture.  The estate is located within the foothills of the Pyrénées along the Mediterranean coast.  Clay and chalk soils dominate here.  The dry weather, sunny and warm climate combine to create an optimal growing environment.  This new wine, just released, is the latest addition to Domaine Sainte Eugénie.  It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.”  This wine displays an attractive raspberry red color with hints of garnet.  Its nose is lively and complex, with notes of red and black fruits. Refined oak fragrance with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco. It is very soft on the palate, with a fresh, tangy acidity.  Le Clos shows a wonderful balance. It is well-structured yet elegant, with fine tannins.  It will perfectly accompany a duck terrine laced with olives, a roast rack of lamb, barbecued beef or pork chops with fines herbes, as well as pheasant with wild mushrooms or boeuf bourguignon.

Domaine: Domaine Sainte Eugénie
Vintage: 2008
Producer: Gantier, Ratero and Brignoli
Variety: 45% Merlot, 20% Carignan, 20% Grenache, 15% Cabernet Sauvignon
Country: France
Region: Languedoc-Roussillon

 Heron Pinot Noir

Heron Pinot Noir 2009

Heron Pinot Noir 2009

This 2009 Pinot Noir hails from California and marks my return after 4 years of making French Pinot Noir.  My decision to produce a French Pinot Noir was driven by grape quality and grape prices, and the decision to return to California is the same.  Four years ago I could buy higher quality grapes at a better price in France; today, the better grapes and prices are in California.  I sourced grapes from Paso Robles (Westside with cool ocean temperatures), Monterey and the Russian River Valley.  The wine is generous on the palate with nice forward fruit and well-balanced oak — in a word, elegant. WEATHER PECULIARITIES
Spring — Cool into April. Summer — Moderate then warm in late Summer, large canopies.  Fall – Cool in September, wet in October, and dry into November.  Harvest started early in with cool temperatures which delayed maturation and allowed for the development of ripe luscious flavors.  Berries were smaller than usual and had lower sugar levels, higher acid and lower Ph.  Lack of rain in the preceding winter made for lower than average yields due to small berries.
 
FERMENTATION DETAILS
A pre-fermentation cold-soak at 50% initiates rich fruit and color extraction; followed by closed stainless steel fermentation, minimizing oxygen exposure and emphasizing fruitiness. 25% of the wine is drawn off to finish fermentation in oak to enrich the mouth-feel and gain greater fruit/oak cohesion.  The wine is aged for about another nine months in new, one and two year old French oak barrels with medium-toast. Alcohol: 13.0% — refreshingly balanced in today’s world of high-alcohol wines.
 
WINEMAKER’S COMMENTS
This handcrafted Pinot Noir is an elegant composition of sustainably farmed grapes from several of California’s cool, marine influenced micro-climates. Ripe red berry and black cherry fruit balance its delicate spiciness.  Join me in celebrating 15 years of making wines in California, France and Spain!  The wine is generous on the palate with nice forward fruit and well-balanced oak — in a word, elegant.
 
 

These wines in this flight receive The 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"

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s