Easter wine recommendations from WineGuyMike™


"from my table to yours"

"from my table to yours"

Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

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Light Body wines:

Wine By Joe 2008 Pinot Noir

This wine slips into your mouth with gorgeous rich blackberry aromas with a touch of leather, too.  The flavors mirror the aromas with a soft and velvety mouthfeel which wraps around your tongue delivering the impression of sweetness from the soft ripe tannins. I know what you are thinking… How can Joe deliver such a good Oregon Pinot Noir for the money you are asking!!?? Yes, you will want to drink more

Styring Vineyards Riesling

Simple, yet elegant, with crisp apple notes and a clean, finish – our Riesling offers a true balance of fruit and acidity.  The Riesling is bottled in a slope shouldered bottle as a companion to our Pinot Noir

4Bears Carneros Pinot Noir from Sean Minor

Our Carneros Pinot Noir is medium-bodied with cherry, strawberry and plum; surrounded by light toast flavors. On entry, the wine displays blue fruit characters that are balanced with spicy and earthy notes that frame the mid-palate. The vanilla and toast integrates well with the silky round tannins on the lengthy finish

Adelsheim 2008 Willamette Valley Pinot Noir

“With its broad array of origins and clones, this wine displays both red and black fruitaromas (cherries and raspberries), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, allspice)

Styring Vineyards Pinot Noir

Ribbon Ridge AVA is uniquely suited to grow some of the finest Pinot Noir in the world.  We then carefully crop the fruit, a time-honored tradition, to yield Pinot Noir of exceptional quality.  After careful fermentation, gentle handling, and up to two years in French Oak barrels, this wine is a rich with characteristic structure – blackberry and black cherry fruit up front and soft, full tannins on the finish.  The Pinot is offered in both Reserve and Barrel Select varieties

Domaine De Pouy

The wine has a penetrating floral green apple fragrance, and is loaded with refreshingly crisp and flavorful fruit.  Yves Grassa’s 2008 Domaine de Pouy – a blend of Ugni Blanc and Colombard – smells typically of clover, herbs, and grasses, lime, and pineapple. A delicacy; an efficacy of ripe acidity; and an invigorating intimation of peach fuzz and salt in the finish, all make this year’s cuvee especially appealing

Adelsheim Elizabeth’s Reserve Pinot Noir 2008

“This complex and intriguing wine offers layered aromas of red and black raspberries, fresh Oregon strawberries, brown spice and cedar. Its aromas are reflected on a palate that speaks of purity and elegance, and is exceptionally balanced with firm tannins and a persistent finish

Wine By Joe 2009 Pinot Gris

You will experience sweet aromas of fresh cut pears, green apples and hints of vanilla and cream, this Pinot Gris will not disappoint you.  The light clean flavors in the mouth encompass citrus and green apple well-balanced by refreshing and flinty acidity for a perfect and lively finish with lingering hints of citrus rind.  You will be delighted with this classic Oregon Pinot Gris

Tariquet 2009 Chenin Blanc Chardonnay Blend – 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

Steele Pinot Blanc

tropical fruit aromas and flavors, as well as peach and melon characteristics and we also find the hallmark green apple character common in Pinot Blanc. The nose is aromatic with a soft and creamy mid-palate.  They ferment this Pinot Blanc in neutral oak barrels, so there is great weight and mouthfeel but the wine is not over oaked

Georges duBoeuf Beaujolais 

Villages – This Beaujolais-Villages displays a deep, luminous cherry color, red with bluish tints.  The bouquet offers ripe red fruit character, suggesting strawberry and black currant, with a touch of cinnamon.  Velvet-like in the mouth, with soft tannins, it is well-balanced and complete.  A wine which lends itself to all occasions, from the apéritif to the cheese board

Vipra Bianca 2009

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

Heron Pinot Noir

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.  The wine is generous on the palate with nice forward fruit and well-balanced oak — in a word, elegant

Adelsheim 2009 Pinot Gris, Willamette Valley

“Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2009, you’ll find hints of papaya, apples and pears.  It pulls off the difficult feat of providing a gentle creaminess that lends a rich, mouthfilling texture and long finish, yet still impressing as a wine that’s crisp and clean

Bethel Heights 2009 Pinot Blanc Estate

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

Pennywise Pinot Noir

Pennywise Pinot Noir blend is ruby colored with aromas of fresh cherries with a hint of Monterey terrior and caramelized oak. The mouth of this wine explodes with cherry fruit, nuances of chocolate truffles with hints of lavender, summer sweet plums and wild strawberry. This wine finishes with a note of espresso, subtle Spanish bay leaf, and crushed blueberries wrapped around integrated French oak

Medium body wines:

Le Clos

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

Castello di Fonterutoli 2006

This Chianti Classico has a deep and impenetrable ruby red appearance in the glass.   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

14 Hands Merlot

“14 Hands Merlot offers classic Washington aromas of blackberries and black cherries.

Expressive flavors of dark stone fruits are joined by subtle notes of cocoa and toast. While soft and approachable, this wine maintains a sturdy frame of tannins.” A classic Washington State Merlot dominated by notes of blackberries with nuanced hints of cherries and spices to add complexity and depth.  Luscious and velvety on the tongue, a very sensual wine

Domaine de Fondreche 2005 Nadal

The 2005 was a great vintage from the Rhone and is among the best I have ever tasted from the cool-climate, high-elevation vineyard of Domaine De Fondreche.  The 2005 Nadal is comprised of 50% Grenache, 40% Syrah, and 10% Mourvedre, all from vines that are over 70 years old.  Deep ruby/purple, with The Nadel exhibits nuances of kirsch, licorice, and black raspberries, and subtly displays an aroma of early spring floral notes.   The wine is purple in color and appears very dense to the eye.  This wine has been aged in small oak barrels but typical of well made French wine does not taste nor have aromas from the wood, it is its own juice crafted by the amazing Sebastien Vincenti.  This wine has a great balance of fruit and acid and will drink well for the next 5 years

Domaine de Fondreche 2007 Persia

Persia is a wine made from 30-40 year-old Syrah vines with a splash of Mourvèdre.  The wine is aged completely in barrels, varying from 300 liters to 228 liters.  Persia requires 2-3 years aging from its release and can be kept for more than a decade.  The wine is inky and displays brawny black fruit and earth with tremendous depth, complexity and length.  Only about 800 cases are ever made.  This wine is a blend of 90% Syrah and 10% Mourvedre, this is an absolutely stunning wine.  The palate is beautifully defined with silky smooth tannins, touches of raspberry, liquorices, blackberry and minerals; the finish is delightful, elegant, and long.  This wine fills the mouth like no other; it will absolutely rock your world

Full body wines:

4Bears Cabernet from Sean Minor

Our Napa Valley Cabernet Sauvignon is ruby in color and displays aromas of raspberry, cassis and cigar box. Once in your mouth, the wine’s silky raspberry fruit flavors and the combination of oak and tannin nuances create a well balanced, rich and full bodied wine that draws you in for more

Adelsheim Caitlin’s Reserve Chardonnay 2008

“This bottling shows artful layers of figs, Asian pears, apricots, apples, nutmeats andminerals.  Beautifully balanced by the acidity found in our Northern wine region, it featuresa long, polished finish. 

4Bears Central Coast Chardonnay from Sean Minor

Our Central Coast Chardonnay displays aromas of peach, green apples and tropical nuances. On the entry, the wine is soft with green apple, white peach and pineapple notes. The mid-palate displays subtle oak nuances which evolve into a hint of minerality and continue into a lingering clean finish

7 Deadly Zins

Notes of sweet plums and pepper dominate the nose, while flavors of blueberry, raspberry, cinnamon, and black pepper pack the palate from start to finish. The silky-smooth tannins hold the wine together and deliver a soft, fruit driven experience

14 Hands Hot to Trot Red Blend

Generous aromas of ripe berries and dark stone fruits open this ruby-hued wine. Fleshy flavors of cherries and plum are met with soft and velvety tannins, finishing with a hint of mocha.  Thiswine is an easy-drinking blend of Syrah, Merlot, Petit Verdot, Mourvedre and Viognier

Subplot No 23

An amazing value this Washington red from the Columbia Valley is a blend of 30% Cabernet Sauvignon, 27% Merlot, 14% Syrah, 13% Malbec, 9% Petite Verdot, 4% Barbera and 3% Cabernet Franc. Intense aromas of choke cherries, red and black currants mixed with a bit of cola and sweet spices. The wine enters the palate sweet, has a medium to broad fruity mid-palate and coats the mouth with flavors of plums, maraschino cherries, baker’s chocolate, all spice and nutmeg. The finish is long and elevated by the bright acidity and with time will age beautifully given the concentration and power of the fruit coupled with the natural acidity and tannins in the wine

Axis Cabernet

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

Plungerhead “Lodi” Zinfandel

Dark purple in color, the Lodi Zinfandel blend boasts brambly aromas of dried blueberry, black currants and molasses with hints of cardamom and nutmeg spice.  This Zinfandel blend then erupts in your mouth with raspberry liquor, Dutch cocoa powder, blackberry cobbler, cinnamon, and cedar with hints of rosemary and roasted Poblano chilies.  The wine lingers on your palate with the combination of fruit, spice, and oak adding to its full bodied nature and mouth filling tannins.  On the finish, flavors develop into mocha latte, toasted marshmallow, sweetened cranberry, white pepper, and roasted French oak

2008 “Naked” Chardonnay

Step away from the barrel!  This Chardonnay was fermented in 100% stainless steel and has not seen any oak, nor does it want to.  This is crisp, concentrated Chardonnay with all its natural acid.  Naked exhibits apple, white peach, and pear, finishing long with hints of citrus and mineral.

Dessert or Aperitif Wine, a good start or finish to you Easter Dinner

Saracco Moscato d’Asti 2008 D.O.C.G.

Perfume of fresh peach, pear and aromatic white flowers. A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.  This wine is perfect as refreshing aperitif or a light finish to a meal.  Moscato d’ Asti is highly aromatic with notes of fruit and white flowers, Paolo Saracco keeps tight control of the harvest to ensure a perfect acid balance to the natural sweetness of this grape.   A slight sparkle is traditional for Moscato d’Asti, it lifts the fruit and guarantees a wine that is light and refreshing

“From my table to yours”, have a Happy Easter

WineGuyMike

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Wines for your Easter Dinner from WineGuyMike™


I have posted charts indicating wine pairings that will best suit the meals you’re serving with your Easter Dinner.  Tonight I will begin posting some of my favorite bottle selections that I will be adding to this evening(Friday).  Saturday morning there will be numerous individual wine selections by the bottle.  Be sure to check back, and I wish you all a Good Friday.

Morning Show  TV segment; www.nbcmontana.com/news/27624512/detail.html

Here is a little YouTube preview for you; http://www.youtube.com/watch?v=61gJ9z8s3aw

One thing to consider when you are selecting a wine to go with your Easter dinner and you’re trying to decide if you and your guests would like a light, medium, or a full-bodied wine to drink.  Think of wine as you would be drinking it as milk.  A light body wine would be skim milk, medium body wine would be 2%, and whole milk would be like a full-bodied wine.  This is a good guide to remember as most people can relate to the weight and mouthfeel of those styles of milk and translate that into a style of wine they may prefer.

Light Body Wine Ham Vegetarian Sirloin or Filet Game
Reisling x x    
Gewurztraminer x x    
Chenin Blanc x x    
Viognier x x    
Pinot Grigio x x    
Beaujolais x x x x
Pinot Noir x x x x
Burgundy   x x x
Valpolicella     x x
Bardolino     x x
Chianti     x x

Light Body Wine

Riesling – one of the prominent white wine grapes, a pure Riesling is complex yet delicate.  Some Rieslings are just pretenders made from inferior grapes,  a Riesling will be light, medium dry, fruity, a mild citrus flavor, with a mellow floral aroma.

Pinot Blanc -complex and spicy with fruit and citrus flavors, enjoy this bright fruity wine.

Gewurztraminer – wine is spicy, fruity, floral, and herbal.  This is a dry, earthy, aromatic wine that is genuinely refreshing.

Chenin Blanc – this is a very versatile grape.  It is very crisp, acidic, high in alcohol content, yet is smooth and full-bodied.   This grape exhibits  slight spiciness,  a hint of honey, and slight fruitiness.  This can be a very special wine, such as Vouvray, an excellent wine exhibiting many different styles.

Viognier – this grape from the Rhone valley in France is also making a name for itself in California. Viognier is a very dry, delicate wine with floral aromas and apricot overtones.

Pinot Grigio/Pinot Gris – commonly referred to is a very dry wine.  Some characteristics of this wine are a slightly fruity, and mild spiciness.

Beaujolais – is produced from the Gamay and is made to be drunk very young, right after bottling.  This is a light bodied red that has very little tannin and is low in alcohol content.  It is a fruity red wine that has berry overtones.

Pinot Noir/ Burgundy – is the grape variety of red Burgundian wines, it can produce wines that are incredible.  When aged in oak it will have a very mild sweetness reminiscent of raspberries, with undertones of vegetation and chocolate.   The wine can stand up to aging for many years.  Pinot Noir at its best will be smooth, full of flavor, and a beautiful bouquet.

Valpolicella – light, fragrant table wines in flavor.  These wines can be produced in a nouveau style, similar to Beaujolais nouveau and released only a few weeks after harvest

Bardolino – is an Italian red wine that is a light and fragrant table wine.  The blend of grapes used to produce the wine includes Corvina, Rondinella and Molinara. A blend of up to 15% may include Rossignola, Barbera, Sangiovese and/or Garganega.

Chianti – This wine is made predominantly from Sangiovese which exhibits nuances of spice, cherry and raspberry flavors but can be blended with other red varieties such as Cabernet Sauvignon, Syrah, and Merlot.  These wines are styled differently so you need to experiment with which producers wine you prefer.

 

Medium Body Wine Ham Ribeye Prime Rib Sirloin or Filet Game
Fume Blanc          
Sauvignon Blanc          
Sancerre          
Pouilly-Fume          
Macon- Villages          
St.-Veran          
Chablis Premier Cru          
Sangiovese x x   x x
Shiraz x x   x x
Merlot x x x x x
Chianti Classico   x x x x
Bordeaux   x x x x

Medium Body Wine

Sangiovese – one word Chianti, This grape is also the major contributor for many other fantastic Italian reds. This spicy medium bodied red also exhibits cherry and raspberry flavors. 

Shiraz-Syrah big, powerful medium to full-bodied wine, Shiraz in Australia.   This grape produces wines that are supple, smooth, and rich with well-mannered mellow tannins.  Flavor wise the wine will present slight spiciness, fruity like black cherries, or some may have a deep nutty flavoring.

Merlot- It tends to be soft, smooth, and very fruit forward. Winemakers the world over are creating rich style merlots that are wines full of cherry and oak flavors.

Chianti Classico – This wine is made predominantly from Sangiovese which exhibits nuances of spice, cherry and raspberry flavors but can be blended with other red varieties such as Cabernet Sauvignon, Syrah, and Merlot.  These wines are styled differently so you need to experiment with which producers wine you prefer.  This is a step up in quality from Chianti, the grapes come from the inner historic district of Chianti.

Bordeaux – wines are red blended wines; Cabernet Sauvignon, Cabernet Franc, Merlot.  Please see this link to understand how to make your purchasing decision; http://wineguymike.com/Bordeaux_Red.aspx

Full Body Wine Ham Lamb Ribeye Prime Rib Sirloin or Filet Game
Chardonnay x x x x x x
Chablis Grand Cru x x x x x x
Meursault x x x x x x
Chateautneuf-Du-Pape   x x x x  
Barbaresco   x x x x  
Barolo   x x x x  
Zinfandel   x x x x  
Bordeaux- Best Chateaus   x x x x  
Cabernet Sauvignon   x x x x  

Full Body Wine

Chardonnay – complex white wines, thanks to winemaking techniques, and the grapes ability to draw flavor from the nutrients and minerals in the soil.  Chardonnay is aged in new oak barrels, old oak barrels, and steel barrels, all producing varying nuances in the wines.  New barrels produce the strongest oaking, old barrels have a slight oak influence, while the steel has no oakiness.  This dry wine is rich, bold, full of fruitiness, vanilla and a certain toastiness, just to name a few characteristics.

Chablis Grand Cru -dry wine made from 100 % Chardonnay, these are expensive limited production wines.  This is the best white Burgundy and has the highest classification.  A link for more info; http://wineguymike.com/Chablis.aspx

Meursault – these dry chardonnay wines from Cote De Beaune in the Burgundy region are some of the finest in the world, a style and quality of wine admired worldwide.

Chateautneuf-Du-Pape – mainly a Grenache and Syrah blend, but may contain as many as 13 grape types.  These are big full-bodied reds that get a lot of sun.  Sugar content is higher from the sun which means the alcohol content is higher.  Link for more info; http://wineguymike.com/Rhone.aspx

Barbaresco & Barolo – from northern Italy. California is also working with the Nebbiolo. Best known for huge, robust, full  bodied wines such as the Barbarescos’ and Barolos’. A big wine like this may need a decade to mature properly. These wines tend to be heavy on tannin and high in alcohol content.  Aged correctly this wine will be chewy, with hints of berries, herbs, and slightly floral.

Zinfandel full-bodied, fruit forward, and spicy wine.  Berries, cherries, tobacco, oak, and vanilla this wine seems to have it all.

Bordeaux- wines are red blended wines; Cabernet Sauvignon, Cabernet Franc, Merlot.  Please see this link to understand how to make your purchasing decision; http://wineguymike.com/Bordeaux_Red.aspx

Cabernet Sauvignon – big, powerful red wine that is full in body, rich, and  imparts flavors of fruits, berries, currants, plums,  spicy nuances.

 
"from my table to yours"

"from my table to yours"

Award winning Pinot Noir with Molly the Wine Dog from Styring Vineyards on the WineGuyMike™ Radio Show©


 Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

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Today’s Podcast; http://trail1033.podbean.com/2011/04/17/wine-guy-mike-for-41711/

Sponsors                                                                                                                       

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

This week finds WineGuyMike™ on the road again to a region of terrior that I love, the Willamette Valley of Oregon.  More accurately I am visiting with my very dear friend Molly the Wine Dog, oh yeah and her assistant Kelly Styring from Styring Vineyards.  I think it is only appropriate to give a shout out to Steve Styring, proprietor and winemaker, as well seeing how he is the man that makes the juice that we love to drink.

I want to point out that I have not had the good fortune to visit the winery yet, but I will be in a few weeks.  I also have not tasted Styring Vineyards wines yet but will be doing that soon too.  Styring Vineyards is a small boutique winery on forty acres that produces award winning wines that are great according to my wine spy over in the Willamette Valley.  The winery produces 500 to 1000 cases of wine each year.  Styring produces limited case lots of handcrafted Pinot Noir, Riesling and other varietals that thrive in our growing region.  The winery has no employees other than spot labor and friends and volunteers.

Styring Vineyard in the Willamette Valley of Oregon

Styring Vineyard in the Willamette Valley of Oregon

I became interested in Styring Vineyards first by meeting my friend Molly the Wine Dog on Twitter.  Upon further investigation and things Molly shared with me I learned a little more about the Styrings and their journey from corporate America to the Willamette Valley of Oregon.  This by the way if you haven’t noticed is some of my favorite wine country. 

Let me introduce you to the Strying Clan:

Molly the Wine Dog

Molly the Wine Dog

Molly the Wine Dogs Profile:

Gender: Female

Astrological Sign: Gemini

Location: Newberg : Oregon : United States

Blog; http://www.mollythewinedog.blogspot.com

Twitter; @MollyTheWineDog

About Her

She is Molly the Wine Dog, Chief Odor Detection Officer and Official Blogger for Styring Vineyards, located in the beautiful Willamette Valley, Oregon.

Molly is the official spokesdog for the winery.  She is Miss November in the Wine Dogs Calendar and has more than 3200 followers on Twitter.  She’s also active on facebook (Molly Styring) and has a blog called Adventures of Molly the Wine Dog.  She posts a little of everything from stories of the vineyard, video, skunk adventures and recipes.  I also post pictures visitors send, thank you cards, open house announcements, etc. 

Kelley and Steve Styring; In their past lives before they became grape farmers Steve was a system architect with Sun Microsystems and Kelley was Director of Market Research for Frito-Lay.   They lived in Dallas TX, but were originally from and raised on the east coast.  Kelley and Steve visited Oregon on vacation with the idea of becoming grape farmers and met David Teppola, founder of Laurel Ridge and David Hill wineries.  While visiting David’s tasting room the Styring’s shared their dream with him.  David closed up shop, locked the front door, wine was being tasted and shared, and a life changing conversation ensued.  The Styring’s packed up their belongings and moved to that very special place in Oregon, the Willamette Valley.  Kelley and Steve apprenticed with David until his death in early 2006 from cancer.  Styring Vinyards opened for buiness in 2005 and have never looked back. 

Styring Coat of Arms

Styring Coat of Arms

The Styring name is Viking in origin, documented back to the Year 700 A.D. when Styr the Strong left Sweden to take what is now Sheffield, England.  The Styring history in England is linked with farming as far back as 1100 A.D.  The Styrings who did not take up farming and continued as cutlers perished “at their profession” according to family documents.  It’s a good thing our ancestors liked to farm! Learning from the error of the families ways Steve and Kelley decided to become famers, I suspect this was good advice from Molly.

Styring Vineyards was established by Steve and Kelley in 2003 on a 40 acre parcel of unfarmed land in the Ribbon Ridge AVA, upper Willamette Valley, Oregon. The Styring Vineyards principal is to produce small lots of hand-crafted Pinot Noir and Riesling with an authenticity you can taste.  Their winery is a voucher for the intimate ties between the vineyard and the wine.  Everything they do in the vineyard matter as much as what they do in the winery.  Their mentor David Teppola was a great influence for the Styrings.  He understood the terrior of the Willamette Valley and imparted his knowledge, experience, and wisdom of farming and winemaking to the Styrings.  Thank you David.

Styring Vineyards won a gold medal at the NW wine summit for their first Pinot Noir, a 2003 vintage.  Their 2006 Pinot Noir received “best in Oregon” at the same show.  Just when you thought it couldn’t get any better the Styring Vineyards 2008 Estate Pinot Noir scored a Wine Advocate 92.  This will be released this Memorial Day Weekend.

I love the focus of producing great wines from the Pinot Noir and Riesling grapes. It’s a no secret that these cool weather varietals produce well in the Willamette Valley.  What I love about these two grapes is the personality they express in the bottle from the land which they come from, yes folks that’s what we call terrior.  These are grapes with a sense of place, and Steve knows how to make it happen in the glass. You can see a consistent pattern here; the wines Steve and Kelley are producing under the supervision of Molly the Wine Dog just keep getting better.

Styring Vineyards produces small lots, carefully nurtured from vine to barrel to bottle, that reflect the authentic nature of the fruit, exacting standards, and the character of our Willamette Valley growing region.

At Styring Vineyards, they believe in crafting artisan wines that they enjoy drinking.  That means carefully grown fruit, handled with care, and coaxed into wine that expresses the unique character of the grape, the terroir, and their personality.  This is typified by our small case production from limited varietals that love the Willamette Valley of Oregon as much as they do.  Styring Vinyards produce dry, flavorful whites; complex, structured reds; and fruity, balanced dessert wines — enjoyable now, but when carefully cellared, robust enough for the best collections.

Styring Vinyards wines

Styring Vinyards wines

PINOT NOIR

Their Passion.

Our Ribbon Ridge AVA is uniquely suited to grow some of the finest Pinot Noir in the world.  We then carefully crop the fruit, a time-honored tradition, to yield Pinot Noir of exceptional quality.  After careful fermentation, gentle handling, and up to two years in French Oak barrels, this wine is a rich with characteristic structure – blackberry and black cherry fruit up front and soft, full tannins on the finish.  The Pinot is offered in both Reserve and Barrel Select varieties.

RIESLING

Their Whimsy.

Severe southern slopes in the Willamette Valley yield the perfect conditions to display Riesling in its dry form.  Simple, yet elegant, with crisp apple notes and a clean, finish – our Riesling offers a true balance of fruit and acidity.  The Riesling is bottled in a slope shouldered bottle as a companion to our Pinot Noir.

PORT-STYLE AND DESSERT WINE EXPRESSIONS

Their Bliss.

The Styrings have always enjoyed dessert wines and sought to produce one from the finest Riesling fruit.  Their dessert wines are lower in sugar than a classic dessert wine, allowing tangerine and apricot notes to push through to a clean, soft finish.  The Port-Style wines reflect the best of our reserve quality, fortified with 100% wine spirits, for a full, rich port-style experience.

Styring Vineyards wines are available at the winery and online to purchase.  If you plan a visit to the winery which I recommend you should visit their website for all the specifics.  They love to have visitors but you need to call ahead to let them know you are planning a visit.  View their website for information about their wines and planning a trip to taste and buy wine at; www.stryingvineyards.com

Let them know that WineGuyMike™ sent you, and say hello to Molly for me.

"from my table to yours"

"from my table to yours"

Really Good Wine without attitude that’s Wine By Joe with WineGuyMike™


 Check out the radio show on The Trail 103.3FM and Fresh 104.5.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© on both radio stations on Sunday mornings at 10:00AM MST.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links; see this week’s show on YouTube  each week on Sunday morning.  My YouTube channel of course is WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Today’s Podcast; http://trail1033.podbean.com/2011/04/09/wine-guy-mike-for-410/

Sponsors                                                                                                                     

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

This week on the WineGuyMike™ show I’m very pleased to introduce you to a great winemaker.  Just like his Wine By Joe, Really Good Wine without attitude, this personifies Joe as well.  A really great winemaker without attitude, he just has a burning passion to produce great wines to share with you and me.  Joe does this and his Wine By Joe over delivers, just what WineGuyMike™ loves to share my readers and radio show audience listeners.  Let me introduce you to my new wine friend Joe Dobbes, Proprietor and Winemaker.

Joe Dobbes, Proprietor and Winemaker

Joe Dobbes, Proprietor and Winemaker

Joe Dobbes is a true Oregonian.  He was raised in a small town in the north Willamette Valley where he began his career in agriculture.  Joe grew, picked, sold, and delivered(by bicycle with his dog) Marion berries to the well known Smuckers corporation.  This set the stage for Joe’s entrepreneurial and winemaking endeavors.  Joe went to college in Ashland where he earned his degree in business.  Following college Joe ventured overseas and started training in the wine business in 1985 in Germany at Weingut Erbhof Tesch, located in the Nahe region of Germany.   Joe briefly returned from Germany to work with the well known Elk Cove winery in Oregon.  Joe’s continued desire to become a master at his craft of winemaking once again took him back to Europe to the hallowed grounds of Burgundy, France.   In 1988 Joe found himself working at the esteemed wine estates of Domaine G. Roumier and Domaine Comtes Lafon in Burgundy with winemasters Christophe Roumier and Dominque Lafon. 

Upon his return from France he landed his first head winemaking job at Eola Hills Wine Cellars in 1989, followed by winemaking positions at Hinman Vineyards where his entrepreneurial spirit blossomed when he revamped select Hinman Vineyard’s wines into the new Silvan Ridge Reserve label (1991 – 1995).  Joe then became Willamette Valley Vineyard’s winemaker and vice president of production, and simultaneously winemaker for the Griffin Creek and Tualatin Estate labels (1996 – 2002).

After 17 years of working for others Joe decided it was time to strike out on his own and founded Dobbes Family Estate in 2002 and Wine by Joe in 2003 and has never looked back.  Joe also has his own custom crushing company and consults for as many as twenty wineries. His real success though is his wonderful family, wife Patricia Dobbes and two teenage children, Amelia (AKA Skipper) and Griffin, all of whom have wines named after them.

Joe’s expertise lies in producing wines of impeccable balance that are true to their varietal character, specializing in Pinot Noir, Pinot Gris, Pinot Blanc, Viognier, Syrah and now added a Gewurztraminer, Rose, and Chardonnay into the mix.  I personally can’t wait to taste Joe’s winemaking touch with these new varietals.

The Dobbes Family Estate line of elegant yet powerful wines from Oregon’s premier vineyards carries the crest of Joe’s extensive winemaking experience.  Willamette Valley Pinot Noir and Pinot Gris; and Rogue Valley Syrah and Viogner are some of the best in Oregon under the Dobbes Family Estate label.  The specialty estate wines are all limited release and available online(where permissible) and at the tasting room.

Wine By Joe, the family of three Pinots, hit your tables in August 2004.  This fun package of serious wine begs to be poured on your everyday table with lots of great company.

In February of 2006, Wine By Joe, LLC became one of the largest vineyard holders in the state of Oregon.  Joe’s  214-acre estate vineyard is located in the Eola Hills/Amity AVA (American Viticulture Area), in the Willamette Valley’s Polk County, approximately 10 miles west of Salem.

The vineyard site has a cool coastal influence due to the late afternoon, summertime breezes blowing through the Van Duzer Corridor from the Pacific Ocean approximately 45 miles to the west.  The cool breezes during the height of the warm summer affects ripening by allowing for longer hang time in the vineyard for full maturity of flavors, fruitiness and overall complexity.

The vineyard encompasses eastern facing elevations from 203 to 328 feet and western facing elevations from 208 to 320 feet.

The vineyard was planted with Pommard and Wadenwille clones of Pinot noir in 1988.  Pinot Blanc, Pinot Gris and additional Pinot Noir were planted in 1989.  The most recent planting took place in 2004 and 2005 to bring the total planted acres to 189; comprised of 80 acres of Pinot Noir, 82 acres of Pinot Gris and 27 acres of Pinot Blanc.

A special note to all of the WineGuyMike™ readers and listeners a portion of Wine By Joe proceeds are donated to the American Foundation for Suicide Prevention Northwest.  Joe gives back and we love this here at WineGuyMike™.

I want to thank my special guest Joe Dobbes for taking time out of his busy schedule to be a guest on the WineGuyMike™radio show this week and to share his story.  Joe we love your story and all that you do, thanks for sharing it with all of us.

Wine By Joe receives the WineGuyMike™ Seal of Approval®, I recommend all of the wines from Wine By Joe.  All of the Wine By Joe are great companions for the dinner table too.  Joe Dobbes is an outstanding winemaker whose wines you must try.  The wines that Joe makes are a result of what he brings to the table from his Old World winemaking style and experience in Europe.  This is where Joe’s past intersects with a corner of what I consider to be some of the finest terrior in the New World today, the Oregon wine country.  The result is Wine by Joe.

2009 Pinot Noir suggested retail $19.00

 

Wine by Joe Pinot Noir

Wine by Joe Pinot Noir

 This wine slips into your mouth with gorgeous rich blackberry aromas with a touch of leather, too.  The flavors mirror the aromas with a soft and velvety mouthfeel which wraps around your tongue delivering the impression of sweetness from the soft ripe tannins. I know what you are thinking… How can Joe deliver such a good Oregon Pinot Noir for the money you are asking!!?? Yes, you will want to drink more…

 2009 Pinot Gris suggested retail $12.00

 

Wine By Joe Pinot Gris

Wine By Joe Pinot Gris

 

 You will experience sweet aromas of fresh cut pears, green apples and hints of vanilla and cream, this Pinot Gris will not disappoint you.  The light clean flavors in the mouth encompass citrus and green apple well-balanced by refreshing and flinty acidity for a perfect and lively finish with lingering hints of citrus rind.  You will be delighted with this classic Oregon Pinot Gris!

 Coming soon 2009 Jose’s Rose´ 
   
Wine By Joe Jose's Rose

Wine By Joe Jose's Rose

 

"from my table to yours"

"from my table to yours"

Jon Troutman from the DailyGrape.com, one of wines game changers with WineGuyMike™


Check out the radio show on The Trail 103.3FM and Fresh 104.5.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© on both radio stations on Sunday mornings at 10:00AM MST.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links; see this week’s show on YouTube  each week on Sunday morning.  My YouTube channel of course is WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Podcast; http://trail1033.podbean.com/2011/04/03/wine-guy-mike-show-4311/

Sponsors                                                                                                                     

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

This week as I’m sitting, contemplating, and hopefully writing one reoccurring thought that keeps running through my head is just how much I love my work and what I’m doing.  For that I’m very thankful and grateful but then I had to wonder just why is it that I love doing what I do so much.  Then after much deep thought, and trust me I use the term deep thought loosely as the thought pool is not all that deep, I realized it is the guests that I work and share with weekly.  My guests are game changers, they are men and women that are so dynamic and so creative no matter what niche they work in they are changing the game.  How exciting is it to work with people every week that make a difference and make it happen.  No wonder I have a burning passion for what I do.

Which brings me to this week’s very special guest Jon Troutman, Jon currently is Director of Operations for the DailyGrape.com.  The DailyGrape.com is a new site that has just been launched and spearheaded by Gary Vanerychuk or as he is known in Social Media circles as Gary Vee.  For those of you who may not know Gary Vee he is one of Social Media’s most prolific brand personalities and is in my opinion online, wired in, wired up, social media upped, prominent wine reviewers in today’s “in the moment” world.

Jon runs the operations at the DailyGrape and also serves as Gary’s right hand man.  I want to share Jon’s background with you.  Jon loves all things wine related – discussing, learning, drinking and above all, sharing it.  He was born and raised on Cape Cod, MA and was introduced to food and wine from a very young age while working in his family’s restaurant.  Prior to joining Cork’d, Jon attended the University of Vermont where he received his B.S. in Business Administration with a concentration in Marketing.  After graduating, he returned home to his family’s restaurant, Scargo Café, as the general manager.  In less than a year he took the wine program from a modest 40 bottle selection to a multiple award winning program.  In the summer of 2009 he became certified with the Court of Master Sommeliers.  During this time Jon worked at Cork’d which is a Social Network for wine that was another Gary Vee project where people connect, share, and learn about wine.   At Cork’d Jon oversaw and produced both the written and video content.

In January of 2011, Jon assumed a new role while continuing to work closely with Gary Vaynerchuk, as Director of Operations for the newly launched website and iPhone app, Daily Grape.  

In addition to wine, Jon’s interests include running, skiing, eating out, social media and spending time with friends and family.  Some of his favorite wine regions are Rhone, Champagne and Germany.

The DailyGrape.com is a continuation of Gary’s wildly popular daily wine show, Wine Library TV.  Daily Grape is a useful and educational app, helping you discover, buy and order wine either on-the-go or from the comfort of home.  I find Daily Grape to be an intersection of where the best of Gary’s projects have come together at one site.  I love what Jon and Gary have done with this site because it truly is an interaction of sharing, learning, and convenience. 

I want to thank my friend Jon Troutman for taking the time to be a guest on the WineGuyMike™ radio show this week.  Jon is not only a wine expert, a Director of Operations for the most exciting new social wine website/application, he is just a really great guy.  Thank you Jon and please keep doing all that you do.

I want to recommend to all of you my friends, fans, and followers to subscribe to the Daily Grape at www.dailygrape.com.  You may also subscribe to a very useful newsletter that Jon and Gary share for $3.99 a month.

This week’s WineGuyMike™ wine recommendation:

Le Clos

Le Clos

Le Clos

 

 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(very subtle) with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco.  Le Clos is very soft on the palate, with a fresh, tangy acidity, and delivers 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

I highly recommend this wine, it is a must try.  You will love the price of this wine too, it’s under $10.00.  This is such a great wine you can drink it alone or it will accompany food beautifully because of the balance of fruit and acid.  Try it WineGuyMike™ like it!

Le Clos receives the WineGuyMike™ Seal of Approval, price and big value in this recommendation.

WineGuyMike™ recipe pairing; Herb-Rubbed Pork Tenderloin with Dijon-Apricot Mop Sauce

Serves 8 – A dry herb rub flavors the pork and makes a nice crust. You may want to stop right there, or you can go one step further and add the tangy mop sauce.

Ingredients:

HERB RUB

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

1 tablespoon ground cumin

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 1-pound pork tenderloins, all visible fat removed

DIJON-APRICOT MOP SAUCE

1 teaspoon acceptable vegetable oil

1 small onion, finely chopped (3/8 cup)

½ cup cider vinegar

¼ cup honey

¼ cup all-fruit apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Vegetable oil spray

Directions:

In a small bowl, combine rub ingredients. Using your hands or a spoon, rub mixture evenly over pork. Set aside.

Preheat oven to 360 degrees F or preheat grill on medium-high.

For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat. Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.

Stir in remaining sauce ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. (You may wish to reserve ½ cup sauce to use as a dipping sauce for cooked pork.)

Lightly spray a broiling pan and rack with vegetable oil spray. Put tenderloins on a rack in pan. Bake for 30 minutes. Using a pastry brush or basting mop (a small dishwashing mop can be used-new and clean, of course!), baste on all sides. Bake for 10 minutes, then baste again. Bake for 10 to 15 minutes, or until pork is no longer pink in center or registers 165 degrees F on meat thermometer. Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.

Sauce;

Calories 218

Protein 25 g

Carbohydrates 18 g

Cholesterol 67 mg

Total Fat 5 g

            Saturated 2 g

            Polyunsaturated 1 g

            Monounsaturated 2 g

Fiber 1 g

Sodium 145 mg

"from my table to yours"

"from my table to yours"