Hey it’s okay it’s Rose, this ain’t yo Momma’s pink wine 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;

Today’s Podcast; http://wineguymike.podbean.com/

YouTube; 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

Sponsors                                                                                                                     

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

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana

This week on the WineGuyMike™ Radio Show© I’m talking about Rose´ wine, what it is and is not, and things to know when you approach this scintillating “pink” gem when you see it setting there on the shelf.  It’s okay to pick this wine up and look at it, even if others are hovering in the wine isle.  I say this tongue and cheek of course because it wasn’t so long ago, well at least if you’re my age, that “pink” wine was taboo if you were noted amongst your friends as a serious wine drinker.  Well let me share with you that the French have been making beautiful Rose´ for centuries and this beautiful wine has come of age here in the United States and a few of my friends whose wines I’m featuring today have proven it.  David Adelsheim, and Sean Minor produce phenomenal Rose wine that I absolutely love.  Then there is a little local winery where I live in Missoula that produces a very nice Mourvedre´ rose´ that I enjoyed last week too.

Somehow I have sucked into a quest in search of great Rose´ wines.  I must tell you that in tasting these wines that are visually beautiful in a wine glass there are many that I just do not like, but when I find one that I love I just can’t get enough of it so to speak.  What I find so very interesting about these wines is that they are like a chameleon.  They are light and refreshing like a white wine, crisp and acidic like a white wine, BUT once on the palate have subtle nuances of the red wines we love too.  Wow, this is fun, interesting, and great to drink and share.  I find myself on yet another wine journey that I’m excited to share with you.

The following back story excerpt is from a blog post I ran a year ago but wanted to share one more time as it provides an interesting background on the emergence and evolution of pink to blush, to Rose´ in America.  An appropriate story for a Memorial Day weekend, a time when I hope we can all raise our glass in recognition of those from the past that have served and protected our country and those who currently are in harm’s way so that you and I can enjoy our glass of Rose´ today.  Join me in a toast to say THANK YOU to our service men and women who keep us safe and free, Salute to all of you.

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 Saignee´ 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. 

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 referred 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 Saignee´ 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 as is as about 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, for a good reason it is just not the way to San Rose´.  Sorry I couldn’t resist, just my poor sense of humor.

Rose´ typically is noted to be dry and delicate like the wonderful Anjou Rose from the Loire Valley in France.  Rose´ trends now are to use bigger style Rhone Reds, Syrah, Grenache, and Carignan.  One of the wines I’m sharing with you today is from Bordeaux and is made from 50% Merlot and 50% Cabernet Sauvignon and is a fantastic Rose´.  Sales of Rose´ in France now are greater than White Wine.  Winemakers from around the world are now producing Rose´ rather than leave their red wines sitting in barrels unsold.  Thank goodness for that for those of us who really enjoy these exciting and delicious wines.

Great Rose´ for me is simply elegant, sophisticated, and refined.  But here is what I need a wine to be, not over done and not under done.  I love a wine that is allowed to be itself, left alone, and not over manipulated.  This flight of Rosé that I’m recommending today is well balanced with fruit, acid, and the right percentages of alcohol.  They are beautifully understated with nuances of strawberry and cherry and also express wonderful nuances that are particular to themselves.  You will experience a perfect crispness and a mellow tartness in these wine that has are lovely and serve up a refreshing mouthfeel.

These wines are like a great movie or song you cannot get out of your head, they all deliver a desirable long lasting finish that leaves you absolutely longing for more.  Try them, you’ll like them.

4Bears Winery from Sean Minor

Winemaking Notes:

This 4Bears Vin Gris is produced using the classic saignée method, allowing juice to remain in contact with the Pinot Noir skins for about 24 hours.  The juice was then “bled” from the Pinot Noir tank prior to fermentation and set aside on its own in a separate tank.  The resulting wine was then fermented dry developing its pink color, aromatics and bright fruit flavors.

Appellation: Carneros

Composition: 100% Pinot Noir

Alcohol: 12.5%

Tasting Notes:

This lovely Vin Gris from 4Bears winery is a bright and vibrant pink color with cherry, strawberry, cranberry and ripe watermelon aromas on the nose.  When the wine first hits your palate it displays cherry and strawberry flavors with well recognized flavors of Pinot Noir. Raspberry and cranberry fruit characters are balanced with spicy and crisp acidity that linger creating a refreshing and lengthy finish.

2010 Adelsheim Willamette Valley Rosé of Pinot Noir

WineAppellation: Willamette Valley Alcohol: 13.7%

Composition: 100% Pinot noir RS: 0.2%

Co-owners Lynn and Jack Loacker broached the subject of producing a dry Rosé from Pinot Noir back in the spring of 2005.  David Adelsheim and the winemakers welcomed the intellectual challenge of creating a wine that was neither white (crisp, clean and refreshing) nor red (round, full and savory).  Their goal was to create a wine that had elements of both but was its own wine, and was recognizably “Oregon.”

The 2010 growing season began after a relatively dry and warm winter (one of the warmest on record). Bud’s on the vines came early as a result in 2010 only to be stalled by cold, rainy conditions, including the wettest June on record.  A long, cool growing season ensued and then perfect weather arrived for four weeks at the end of the growing season.  This allowed for long hang times to develop the complexity and physiological maturity of the fruit.  The Pinot noir grapes for this wine were harvested between October 7th – 22nd.  The Berries were small and concentrated, while yields remained low.  The 2010 vintage is already being compared to the great 2008 and 1993 vintages in Oregon.

The fruit for this wine came from three vineyards in the Chehalem Mountains AVA of the northern Willamette Valley.  A saignée winemaking technique was used to make this Rosé, in which a portion of juice was bled off from a Pinot noir fermenter 6 to 12 hours after being filled with grapes.  A slow, cool fermentation in their temperature-controlled stainless steel tanks allows the retention of the primary fruit esters.  12% of the wine was fermented in older, neutral French oak barrels which enhances the textural richness of this wonderful Rose´.  The wine was bottled on March 1, 2011

THE WINE

This delicious wine offers aromas of fresh strawberries, raspberries, peach, watermelon and a touch of baking spices.  The aromas follow through on a rich, well textured palate that offers great intensity and persistence to the finish.  Though a perfect summer beverage on its own, this Rosé will pair with all manner of that season’s meals, from bouillabaisse and grilled shrimp, to goat cheese, ham and poultry entrees.

Château Bonnet Rosé 2010

The 2010 Château Bonnet Rosé is a blend of 50% Cabernet Sauvignon and 50% Merlot.  This wine has a perfect alcohol level of 12.5%.  Upon first glance this Rosé looks like a beautiful jewel in the glass, a shimmering gorgeous pink glass.  This wine is elegant and beautiful to look at in the glass, more of a very light strawberry color. 

On the nose the wine presents welcome aromas of white chocolate, ever so mild caramel, strawberry, and mellow cherry.  Yes this wine’s aroma is as alluring as it is visually in a glass. Once this beauty hit my palate it danced in my mouth, I don’t want to say it came to life because this wine brought life to my palate.  This Rosé is well balanced with fruit, acid, and the perfect percentage of alcohol.  It is understated with nuances of strawberry and cherry, also expressing very mild pomegranate.  You will experience a perfect crispness and a mellow tartness in this wine that has a lovely and refreshing mouthfeel.

Missoula Winery Rose´

This delightful example of Rose´ is available by the glass at the winery.  It has been made from 100% Mourvedre´.  This wine has very nice color and is also like the other Rose´’s that are visually appealing in the glass.  On the nose it has great berry aroma and on the palate there is a lot going on with this wine.  You will taste strawberry, cherry, grapefruit, spice, and mild lemon zest.  This wine is dry and has a balanced mouthfeel.  On the finish there is lingering citrus and berry, I enjoyed this wine by the glass.  Missoula Winery offers the wine lover a great experience as they have music events to enjoy at least two evenings a week.  The owners Phil and Frenchie are terrific hosts and if you taste wine with sales manager Kevin Van Dort he may even pull out his cigar box guitar and play some of the killer blues he is noted for as a musician.  Yep, I had a great time at the Missoula Winery and I recommend you check it out too.

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

"from my table to yours"

"from my table to yours"

Advertisements

Layer Cake Wine, “One Hundred Percent Pure”, with Jayson Woodbridge 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;

Today’s Podcast; http://wineguymike.podbean.com/

YouTube; 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

Sponsors                                                                                                                     

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

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

This week on the WineGuyMike™ Radio Show© I was fortunate to be able spend a little time talking to one of the wine industries top cult wine heroes, Jayson Woodbridge.  Passion has a fuse and every entrepreneur has one.  It is interesting to have a conversation with someone like Jayson to find out when his got ignited, and that’s just what I did.

Jayson Woodbridge

Jayson Woodbridge

 

Jayson is a great winemaker, we know that from the wines he has produced and shared with us.  I personally think of Jayson as an entrepreneur because of his life, experiences, and his journey into the wine kingdom.  Jayson’s work life began in a pizza parlor that his Grandparents owned.  As I listened to Jayson telling his story it conjured up fond memories from the Italian neighborhood I grew up in Upstate New York, and yes back then we called it a pizza parlor.  A pizza parlor back then was not just a takeout joint.  There were actually places to sit so you could hang out with your friends, talk, and eat way to much great pizza.  This is the picture that painted my mind as Jayson reminisced about growing up and working with his Grandparents in their establishment. 

The inspiration to make great wine today comes from Jayson’s past.  His Grandparents worked very hard at their pizza parlor as did the customers that frequented their place and as Jayson explained to me that this is where he was struck with his first entrepreneurial epiphany.  Just like real-estate location, location, location in the business world if you have a product or service it better have value, value, and more value.  Watching his Grandparents work hard, Jayson clearly understood this concept.

Every Sunday Jayson’s Grandmother would bake a beautiful Layer Cake and I could tell from the way he described this that he lived for a slice of that cake every week.  Here is where the passion candle was lit for Jayson, right on that Layer Cake.  When Jayson and his Grandfather would sit around waiting for the Sunday cake they would talk about food and wine.  This is when Jayson’s Grandfather shared with him the secret of good wine, that just like Grandma’s Layer Cake with layers of ingredients and goodness so should a great wine be structured.  Jayson who obviously has a deep admiration and love for his Grandparents listened and learned and so goes the rest of the story.

I was persistent in my efforts to have a Jayson as a guest as I have listened to and watched the way he operates, implements, and executes everything he does.  Jayson is originally from Canada and had a very successful career as an investment banker.  That entrepreneurial background is serving him well in the career he really loves, winemaker extraordinaire.  

Jayson is known for his cult hit labels Hundred Acre and Cherry Pie, he began the Layer Cake wine series as a tribute to his grandfather, striving to make affordable wines with a luxurious taste.  The Layer Cake name evokes the memory of something comforting, rich and delicious.

Layer Cake Wine

Layer Cake Wine

 

 A unique wine brand with multiple country AVA’s, Layer Cake is handmade in some of Jayson’s favorite wine regions from around the world; he actually makes wine on 4 continents.  Each Layer Cake wine is crafted implementing the same small winery techniques and quality standards for which Jayson is well known.  Jayson and his winemaking team travel the globe to make all of his wines.  They work with small family growers, rigorously selecting only the best fruit.  Jayson not only does business with these families but he is friends with them too.  He and his team enjoy joy sharing wine, food, and friendship with the families he does business with in faraway places.

Harkening back to the conversation Jayson had with his Grandfather he remembered that really good wine should be just like his Grandmother’s delicious layer cake; the layers of soils under the vines produce layers of rich flavors, aromatics, and textures in the wine.  Layers of chocolate, mocha, dark berry fruit, and spices found in the Layer Cake wines rival the layers of flavors complimenting his Grandmother’s wonderful layer cake. 

Jayson also shared with me his recollection of how hard his Grandparents worked and that they could not afford expensive wine.  So with his current label, Layer Cake, it was significantly important to him to produce wine that consumers could afford, enjoy, and find extreme value in.  And guess what that is exactly what Jayson Woodbridge has done.

The current Layer Cake offerings include Shiraz from Australia’s Barossa Valley, a Malbec from Mendoza, Argentina, an old vine Primitivo, aka Zinfandel, from Puglia, Italy, a California Central Coast Chardonnay, and a California Cabernet Sauvignon.  These wines are all brilliantly done, a true delight for any person just beginning to discover wine or for the discriminating wine lover.  The wines Jayson has made are super approachable in terms of style, quality, and price.  Layer Cake wines are equivalent to a fifty dollar bottle that you walk up to the shelf in your market and put in your basket to take home and enjoy for only $15.00 dollars.   You have got to love that and you will.  Now let’s take a look at these beautiful wines.

Layer Cake Chardonnay from the Central Coast of California

Layer Cake Virgin Chardonnay from Central Coast California

Layer Cake Virgin Chardonnay from Central Coast California

 

The Virgin Chardonnay is so named because it never comes in contact with any oak.  Layer Cake wine lovers have expressed Jayson’s shared interest in getting back to what Chardonnay used to be: Clean, crisp, layered, refreshing fruit, a hint of summer, with none of the overbearing heaviness of oak.

The nose is like walking through a blossoming Meyer lemon orchard, a spring stream running over wet cobblestones in the background, and a hint of lemon meringue pie baking inside the cottage nearby.  Fresh and vibrant, the wine builds in body and texture as it sits in your mouth. Kaffir lime, guava, pineapple and a note of flint flow in first, then the light creamy texture of lemon curd fills in the flavor palette. The finish is clean and crisp, lingering enough to make you want another sip.

Layer Cake Malbec from Mendoza Argentina

Layer Cake Malbec from Mendoza Argentina

Layer Cake Malbec from Mendoza Argentina

 

The fruit for Layer Cake Malbec comes from a vineyard that is flanking the Mendoza River in Argentina; a rocky terrain, strikingly similar to that of Chateauneuf du Pape in the Rhône Valley.  Clay and gravel make up the subsoil under the larger cobble forcing each vine to compete for nutrition; the result is a wine profoundly concentrated and rich, “always rich”. 

 This wine is pure, rich and very elegant; a powerhouse of lush black fruit, silky cocoa, black spice and cream, wrapped around blackberry, cherry and ripe plum.  This Malbec is layered and complex with a nose to linger over, a finish that never ends.  Sweet anise, hints of tobacco, black chocolate, more cherries and exotic spices, layers of jam.  This wine will stand and perform anytime you think of a Cabernet and want something just a little more exotic.  Born at the base of the Andes and fed by the purest spring waters.

Layer Cake Shiraz from the Barossa Valley in South Australia

Layer Cake Shiraz from the Barossa Valley in South Australia

Layer Cake Shiraz from the Barossa Valley in South Australia

 

Layer Cake Shiraz is produced in South Australia which is arguably one of the top shiraz-growing regions of the world.  Within SA, the McLaren Vale is the most diverse and historic sub-region with vines dating back to the 1830’s.  The microclimates within McLaren Vale are what give Layer Cake Shiraz its complexity.  For our Shiraz, we pull from vineyards all over McLaren Vale; from the full-clustered, sandy soiled blocks on the sea coast of Gulf St. Vincent, to the Terra Rosa based, tiny-berried wind- blown hills across the Vale.  The vineyards are all within a few miles of each other, yet give us a broad array of flavors to blend into a complete wine.

This incredible Shiraz is dark, dense and creamy, complex aromas of black plum, Bing cherry, blackberry and pepper merge with licorice, tobacco, mocha and dark chocolate.  This is one inky Shiraz; an explosion of dark, super ripe, wild blackberry, with a touch of cigar box finishing with a mélange of exotic spices.  A pure fruit bomb…complete from attack through a long, lingering finish.  Chefs will save this cake for themselves.

Layer Cake Primitivo from Puglia in Southern Italy

Layer Cake Primitivo from Puglia in Southern Italy

Layer Cake Primitivo from Puglia in Southern Italy

 

The fruit for Layer Cake Primitivo a.k.a. Zinfandel comes from head-trained old vines and is harvested in early September.  This is truly remarkable plant material in very old vineyards; some dating to Roman times.  The soils in Manduria are red iron-rich clays with large calcareous rocks, shells and coral from ancient sea beds.  We’re talking ancient, gnarled baskets hugging the ground and the rocks around them.

This Layer Cake wine is a great balance of elegance and power; inky black fruit, spice and white pepper, jammy black cherries, plums, blackberry fruit, truffles, tar, and espresso.  Warm and rich in the mouth with a creamy texture; the ripe fruit is well supported by the deep structure of the wine.  Sit back and travel through time…Relax on a hot summer evening, the fountain in the background, church-bells in the distance.

Layer Cake Cabernet Sauvignon from California

Layer Cake Cabernet Sauvignon from California

Layer Cake Cabernet Sauvignon from California

 

Layer Cake Cabernet Sauvignon was made from select vineyard sites in California combining richness and big fruit flavors with classic structure and tannic power.  This wonderful Cabernet was fermented using hand punch downs and gentle pumpovers; then transferring some to French oak for aging.  The biggest structured, most powerful lots were put into new French oak for aging to balance the tannins and extract the rich flavors from the barrique.  Some lots that would benefit from the softening effect of time in oak were put into French barrels that were used to age.  By carefully blending the different lots, varying oak types and different vineyard lots, Jayson has created a balanced and complex wine.  This is what is known as a beautiful Layer Cake.

This wine is visually beautiful, displaying a deep garnet color in your glass.  There are aromas of blackberry, cassis, violets, cedar, tobacco, and hints of minerals and graphite on the nose. This Cabernet is sweet, densely packed and creamy in the mouth, but with firm, underlying structure that gives lift to the dark berry, chocolate, and coffee flavors, yum.  Enjoy this very lush, soft, complex wine that coats the palate and spreads out on the long, lingering finish.

Jayson has really hit a homerun with these interesting, complex wines that offer amazing value for the wine consumer.  Great price, $15.00, and great value I recommend each of these wines. I endorse this entire series of Layer Cake wines with the WineGuyMike™ Seal of Approval®  If you haven’t seen Jayson Woodbridge on YouTube I suggest you watch a few while enjoying your wine.  Here is my favorite YouTube video from Jayson; http://youtu.be/nlH40IRhNb8

A special shout out and thanks to Jayson for taking time to join me this week on the WineGuyMike™ Radio Show©.  I look forward to sharing a glass of wine Jayson, Salute.

"from my table to yours"

"from my table to yours"

Don’t miss Sunday’s radio show, Layer Cake wine’s Jayson Woodbridge with WineGuyMike


Jayson is an amazing winemaker and a person that is a driven talent. You will want to hear what he has to say.  I know that I did and I wasn’t disappointed.  Tune in Sunday morning at 10:00AM MDT Trail 103.3FM or Fresh 104.5FM.  Live stream the show www.Trail1033.com or podcast will be available to listen at your convenience.

Guy Sarton Du Jonchay of Vidal-Fleury winery, rockin’ the Rhone 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 MDT.

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;

Todays full length podcast conversation with Guy Sarton Du Jonchay of the Vidal-Fleury winery; http://wineguymike.podbean.com/

Today’s Show Podcast; http://trail1033.podbean.com/2011/05/15/wine-guy-mike-for-515/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors                                                                                                                       

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

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

  

This week on the WineGuyMike™ Radio Show© I had the pleasure of having a conversation and personal wine tasting with my very special international guest Mr. Guy Sarton Du Jonchay of the Rhône Valley in France.  Guy was not born into a winemaking family. He was in fact born into a multinational family.  However, his parents came from two of the most wine loving countries in the world, his Father from France and his mother from Argentina. Having studied rural economics and sociology at the National School of Agronomy in Montpellier, France, he chose to follow a further course of study abroad in Argentina.  This course of study took him to the winemaking country of Argentina, Mendoza.  Here he discovered winemaking, which would become a lifelong passion.

Throughout his winemaking career, Guy’s job has led him across the globe to nearly every continent where winemaking can be found.  After subsequent degrees in Enology and Viticulture, Guy made wine in the Haut-Médoc, the Languedoc and other French appellations, with Michel Torino and Viña Undurraga in Chile and Argentina and with Rosemount Estate in Australia.  He has even provided expertise in a venture to produce wine in the Miyun district in China.

From 1995 until 2002 Guy worked for Barton & Guestier as the Senior Winemaker.  His duties there included the design of fermentation caves as well as the installation of automated hydraulic grape presses and a streamlined bottling system.  He also implemented a state of the art tracking system that enables Barton & Guestier to follow its wines from vineyard to bottle, ensuring the highest quality standards.

Guy now brings all of his significant experience and talent to the winery of Vidal-Fleury, where he is Head Winemaker and Managing Director.   He is in charge of the 80,000 cases produced there annually.  With his background in international winemaking, Guy is sure to bring new best practices as well as fresh ideas to the superlative wines that are produced at Vidal-Fleury.

As I have mentioned during a previous show what you experience in a well made bottle of wine is not only wonderful wine but this wine is a direct expression of the personality of the winemaker.  You quite literally are drinking their personality; think about that the next time you enjoy a great glass of wine.  It is certainly something to ponder. 

The other thing I want to point out about Guy is his track record.  This man is a very special person in the world of wine.  Every where he has been and everywhere he goes he elevates wine properties in terms of the wines they produce and the systems and processes he integrates.  Guy is a true Renaissance man; he has the unique ability to preserve the incredible Old World wine making technique while employing new methods of process and systems of wine production.  This allows these renowned properties to remain viable in today’s so very competitive wine market.  I raise my glass to toast Guy and my friends W. J. Deutsch & Sons who import Guy’s wonderful Vidal-Fleury Wines.

Vidal-Fleury in the Rhone

J. Vidal-Fleury was founded in 1781 making it the Rhône Valley’s oldest, continuously operating winery, grower and negociant.  Since the beginning Vidal-Fleury has strived to produce a high quality range of wines which show individuality and the typicity of the different Rhone appellations.   In the 1980’s Vidal-Fleury as purchased by the Guigal family whom produce amazing wines. 

The Rhone Valley is one of France’s most important wine growing regions covering a long strip of land from Avignon in the south to Vienne in the north.  This area produces more appellation wine than any other part of France, except that of the Bordeaux region.  This very diverse region is split into two sections.  The north which is a semi-continental environment is dominated by the Syrah grape and prestigious appellations which include Côte-Rôtie, Hermitage and St Joseph.  The south has a Mediterranean climate and produces mainly blended wines from varieties such as Grenache, Syrah, Mourvedre and Carignan.   

Red wines and selected whites are matured in oak casks; a proportion of wines are matured in new oak.  This restrained and selective use of oak ensures that the wines are supported and complemented by oak maturation but never dominated.  Vidal-Fleury under Guy’s direction has recently completed a major project creating a new cellaring system which provides the company optimum conditions for aging, bottling, storing, and shipping wine. 

Now let’s get to the important part of this story, the wine, the wine, the wine.  It was a real honor for me to sit down and have a conversation with Guy, but what a pleasure to have a personal wine tasting lead by Guy himself.  It really doesn’t get any better than that I must tell you.

2009 Côtes-du- Rhône Blanc

2009 Côtes-du- Rhône Blanc

 

Let’s start with the 2009 Côtes-du- Rhône Blanc which is from the Southern Rhône.  This white wine is 100% Viognier which is one of my favorite varietal types.  This beautiful example of Viognier fermented and aged in stainless steel which preserves the true bright fruit and crispness in this wine.  This vintage was a very warm one in the Southern Rhône which presents certain challenges in the wine making process.  Viognier is a very dry, delicate wine with floral aromas and apricot overtones.  This wine from Vidal-Fluery does not disappoint, it visually presents as a nice gold color in the glass with a mild nose of fruit, subtle citrus, and beautifully floral.  Once this wine hits your palate you will enjoy a nice full, lush mouthfeel.  This wine is medium dry with nice balance of fruit and acid.  It has great flavor of fruit, a little tropical fruit, a nuance of almond and a beautiful finish.  This wine has an impression of subtle sweetness, honey, which comes from this wine being aged on lees.  I really enjoyed this wine and recommend it with chicken dishes, a white fish dish, or a Rogue Creamery Blue Cheese.

2007 Côtes-du-Rhône rouge

2007 Côtes-du-Rhône rouge

 

The next wine that I tasted was the 2007 Côtes-du-Rhône rouge and I love red blends from the Rhône.  This wine is a blend of 60% Grenache, 30% Syrah, and 10% Mourvedre.   This is a very typical blend from the Southern Rhône.  The Vidal-Fleury wines all express nice terrior which is what great winemakers strive for.  With this blend being predominantly Grenache will get a lot of aroma and flavor of red berries which this wine defiantly delivers.  It is very pleasant on the nose with mild smoke, and earth which really speaks to an aspect of the terrior of this beautiful garnet colored wine.  On the palate this wine is a nice balance of fruit and acid with really solid structure.  This wine expresses a subtle chocolate which is great with the beautiful red berry quality of this wine.  You’ll also get some nice white pepper and a little black cherry from this wine.  This is a very enjoyable example of a red blend from a well done Southern Rhône blend.  This is a wine you will want to try and will really like, there is very good value in this wine.  I recommend you try this with grilled red meat, terrific with duck, or one of my favorite cheeses the Smoked Blue from the Rogue Valley Creamery.

2007 Côtes-du- Rhône Saint Joseph

2007 Côtes-du- Rhône Saint Joseph

 

Last but not least is the gem from the Northern Rhône Saint Joseph appellation, 2007 Côtes-du-Rhône Saint Joseph .  This Vidal-Fleury selection was the stand out wine for me going through the tasting with Guy.  This region in the Northern Rhône is a Semi-Continental environment which means it is very hot in the day and very cool at night thus perfect growing conditions for the Syrah grape which is all that is allowed to be produced in the Northern Rhône.  The nose of this wine is amazing, smoke, earth, dust, dirt, and the best of all BACON, yes I said bacon.  Great wines from France as Guy explained to me are a result of two things and they are grapes and time.  It made me think of the late Jim Croce and his famous song, “Time In A Bottle”.  As great as this wine is on the nose watch out because it is fabulous in the mouth.  Beautiful tannin and great full, lush, nutty, spicy, with nice minerality.  Guy delivers huge with this fine selection from Vidal-Fleury and did I mention the nice acidity in this wine.  Wow you have to try this beautifully made with, this is terrior in your glass and I like to think of this particular wine selection as a real expression of my friend Guy’s personality and I believe it does just that.  This wine has it all, great value, great wine to enjoy with red meat, pizza, pork, or the Oregon Blue Cheese from the Rogue Valley Creamery that is is aged in Syrah soaked grape leaves.  I recommend this wine, you’re going to love it.

Today’s wine selections from Vidal-Fleury and distributed by our friends at W. J. Deutsch & Sons receive the WineGuyMike™ Seal of Approval®.  Thanks for joining Mr. Guy Sarton Du Jonchay and WineGuyMike™ this Sunday morning.

"from my table to yours"

"from my table to yours"

Two great Mother’s Day Wines and Chef Bob Waggoner 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;

Today’s Podcast; http://wineguymike.podbean.com/

YouTube; 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

Sponsors                                                                                                                       

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

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world.  

This week on the WineGuyMike™ Radio Show© I would be remiss if I didn’t begin by wishing my Mom and all the Mother’s who listen to my show and read my blog a Happy Mother’s Day.  I have two very special wines that I will share with you.  In fact one of these wines was so good that I had a very difficult time saving enough to have a glass to feature on a new wine tasting video.  I also had the pleasure this week of having a very special guest Chef Bob Waggoner who has a brand new series on PBS.

I’m going to start right in with these terrific wines and then feature my guest Chef Bob.  From there I will finish with a fabulous recipe from our guest and on that I love that I will pair with today’s wines from my very good friends at W.J. Deutsch & Sons.

Château Bonnet Rosé 2010

2010 Chateau Bonnet Rose

2010 Chateau Bonnet Rose

 

I would have never been expected to be blown away by a Rosé but I was.  In fact while tasting this gem from Château Bonnet in the Bordeaux region of France I found myself just wanting more.  Understand that I’m usually very restrained and disciplined with my wine tasting but I must admit I was not with this irresistible wine.

I want to give you a little background on my first selection the Château Bonnet Rosé.  The vineyards of Château Bonnet were planted during the 16th century, by the Reynier family, wealthy merchants from Libourne.  In a mere 30 years, the landscape around the house was transformed, as vines replaced forest on the surrounding slopes.

Château Bonnet lies to the North of the Entre-Deux-Mers, on the clay-chalk slopes of the commune of Grézillac, overlooking the Dordogne valley some 10km south of Saint Emilion. The estate dates back to the 17th century; when André Lurton took over in 1956, it comprised 30 hectares of vineyard, which he immediately undertook to renovate and develop. One half of the estate is devoted to white wine production and the other half is committed to the reds of Bordeaux.  From this comes a wine that is now one of my favorite wines that I have had the pleasure to taste recently.

 The 2010 Château Bonnet Rosé is a blend of 50% Cabernet Sauvignon and 50% Merlot.  This wine has a perfect alcohol level of 12.5%.  Upon first glance this Rosé looks like a beautiful jewel in the glass, a shimmering gorgeous pink glass.  It reminded me of the first girl I was ever attracted to; it was love at first site.  This wine is elegant and beautiful to look at in the glass, more of a very light strawberry color.  I hesitate to use the word pink because that color describes many blush or less than Rosé wines.  This is not that wine.

Château Bonnet Rosé 2010

Château Bonnet Rosé 2010

 

On the nose the wine presents welcome aromas of white chocolate, ever so mild caramel, strawberry, and mellow cherry.  Yes this wine’s aroma is as alluring as it is visually in a glass, are you with me I’m in love with this wine so far.

Once this beauty hit my palate it danced in my mouth, I don’t want to say it came to life because this wine brought life to my palate.  This wine is simply elegant, sophisticated, and refined.  But here is what I need a wine to be, not over done and not under done.  I love a wine that is allowed to be itself, left alone, and not manipulated.  Let me tell you this is that wine, it is perfect in every sense of the word and in your mouth.  This Rosé is perfectly balanced with fruit, acid, and the perfect percentage of alcohol.  It is beautifully understated with nuances of strawberry and cherry and also expressing very mild pomegranate.  You will experience a perfect crispness and a mellow tartness in this wine that has a lovely and refreshing mouthfeel.

This wine is like a great movie or song you cannot get out of your head, it has such a desirable long lasting finish that leaves you absolutely longing for more.  Just buy two bottles because you just have to have more of this incredible wine.  This wine receives the WineGuyMike™ Seal of Approval™

Georges Duboeuf Beaujolais-Villages 2009

Georges Duboeuf Beaujolais-Villages 2009

Georges Duboeuf Beaujolais-Villages 2009

 

This wine style is made from 100% Gamay grapes from The Burgundy Region of France.  The wine is light and fruity and meant to be consumed right away.  Beaujolais can also be served lightly chilled which is great for the spring and summer time.  There are three quality levels Beaujolais, Beaujolais – Villages which is a blend of wine from a multiple villages in Beaujolais, and then there is the Cru which is named for the village whom produces the finest wine of all the villages, of which there are ten Crus or villages, in Beaujolais.

Today I taste the Georges Duboeuf Beaujolais-Villages 2009.  The Beaujolais-Villages takes its name from a number of wine-producing villages located in the area of Beaujolais which have long been identified for the superior quality of their wine.  In this instance “superior” refers to greater complexity in bouquet, higher concentration and deeper flavor.  Its distinctive character sets a kind of middle ground for Beaujolais with its unique, casual charm and the prestigious top ten Cru Beaujolais wines to the north.

Visually the Georges Duboeuf Beaujolais-Villages 2009 appears rich, self assured and well made.  The wine is a deep ruby color with nice streaks of purple running through its veins.  It appears to be nicely viscous and upon a few good swirls in the glass it proves to be nicely structured.  Just as Rod Stewart suggested, Hot Legs, well in this case great legs in my glass that is.  You can really tell a great deal about the structure of a wine by paying attention to some of these details.  I know this wine is very well made wine by observing it.

I want to get my nose in this glass, and I recommend using a Pinot Noir glass for this wine so that this wine has every opportunity to present its Sunday best for you.  As every great French wine does this wine expresses a real sense of place or as we say in the wine kingdom terrior.  The nose delivers, raspberry jam, cherry, really nice earth and dust with just a hint of very nice mild smoke the follow up the rear.  These are all really beautiful fruit filled aromas.  As for the bouquet that this wine has developed in the bottle, I’m talking about the dust, earth, and smoke these are ever so mild and refined, they a true compliment to this wine as well as a real treat for me.  This wine expresses great terrior, it knows where it came from and knows where it belongs, in a glass in your hand of course. 

Vintage of a Life-Time

Vintage of a Life-Time

 

The Georges Duboeuf Beaujolais-Villages 2009 is just so well made.  This wine has wonderful tannin, is lush and full of its beautiful berry self.  It is a wonderfully balanced wine that will be so food friendly due to its fruit and acid companionship.  It doesn’t stop there though this wine for me delivers a great little nuance of toast and butter too.  It’s like a great mildly toasted piece of bread with homemade raspberry and cherry jam; yes it’s a really great wine to complement your Mother’s Day brunch or dinner.

This exquisite wine aims to please everyone, and it will.  It fills your nose and your mouth with beautiful lush fruit that is perfectly done.  Georges Duboeuf is one of the producer/suppliers whose wine I recommend purchasing, it’s always consistent and very good. I recommend this wine it is perhaps that ideal, multipurpose red wine we all look for.   The Georges Duboeuf Beaujolais-Villages 2009 pairs well with cheese, veal, fish, or fowl.  Foods that are light fair and not overly seasoned pair well with Beaujolais wines.  This wine also receives the WineGuyMike™ Seal of Approval™, wow two for two today.

Todays special guest Chef Bob Waggoner

Ever since Julia Child and Jacques Pepin entered our kitchens through PBS to demystify French cuisine, audiences have been intrigued with elegant entertaining at home.  Today Chef Bob Waggoner graciously invites us into his kitchen, in charming Charleston South Carolina, where each day he guides one lucky guest from the live studio audience through the joys of gourmet cooking and wine selection.

Chef Bob

Bob Waggoner grew up in Southern California and received his first culinary training through a home economics course he took in high school.  This quickly blossomed into a lifelong career. He began in the kitchen of Michael Roberts at Trumps in West Hollywood, then went to work for a succession of great chefs in the Burgundy region of France.  His first position as Chef was at Members, a private club in Caracas, Venezuela at age 23.  He returned to France where he met his wife and became the first American to own his own restaurant in France, the much acclaimed Monte Cristo when he was only 26 years old.

A Southern boy at heart, Bob returned to the States with his wife and young daughter after 11 years abroad.  He landed on Turnberry Isle in Florida; he then joined The Wild Boar in Nashville, earning the restaurant the coveted AAA Five-Diamond Award as well as the Grand Award from Wine Spectator magazine.  The rich, multi-cultural cuisine of the Low country drew him to South Carolina, where he was at the helm of the elegant Charleston Grill at Charleston Place for 12 years.  This earned Chef Bob a nomination from the James Beard Foundation for Best Chef in the Southeast.

Thanks to his rigorous culinary training in France, he is one of the few Americans to be knighted as a Chevalier with the Ordre du Merite Agricole(National Order of Agriculture Merit).  He is the only American to have worked with Gerard Boyer, Pierre Gagnaire and Marc Meneau, three of the French honorees with whom he was acknowledged at Gourmet Magazine’s event, France’s 10 Greatest Chefs.  Chef Bob has numerous T.V. appearances but it his television show “Off the Menu” that earned an Emmy.  He now shares his knowledge of essential technique, respect for the finest ingredients through a farm to table approach on his new PBS program Ucook with Chef Bob.  You can find out what Chef Bob is up to online at; http://ucookwithchefbob.com/

Recipes to accompany your wines.  WineGuyMike™ recommends pairing this with Château Bonnet Rosé 2010

From Chef Bob and Ucook on PBS

Grilled Diver Scallops with a Pineapple, Cilantro & Pink Peppercorn Salsa

Grilled Diver Scallops with a Pineapple, Cilantro & Pink Peppercorn Salsa

Grilled Diver Scallops with a Pineapple, Cilantro & Pink Peppercorn Salsa

 

Ingredients

1/2 ripe, fresh pineapple, diced fine

1 tablespoon pink peppercorns

1 tablespoon coriander seeds

3 limes, juiced

2 teaspoons kosher salt

5 cranks fresh-ground white pepper

2 shallots, chopped fine

6 tablespoons virgin olive oil

1/2 bunch fresh cilantro (leaves only), chopped at the last minute

2 tablespoons kosher salt

8 cranks fresh-ground white pepper

16 large diver scallops

You may want to make the salsa the day before serving and just add the oil and fresh cilantro at the last minute.

Finely dice the pineapple and mix together with the pink peppercorns, coriander seeds, lime juice, salt and pepper. Add the raw shallots, olive oil, and fresh chopped cilantro. Keep the salsa as cold as possible. The fun of this dish is the hot-cold, sweet-acid sensation. For the scallops, sprinkle the salt and pepper over all sides of the scallops and cover all sides with a small amount of olive oil. On a very hot grill, cook the scallops 30 seconds on each side, keeping the grill top open. Overcooked scallops are terrible, so you’ll want to keep them a nice medium-rare. Remove the scallops from the grill and arrange 4 scallops on each plate. Cover each scallop with 1/2 tablespoon of the pineapple salsa and serve.

TIP: Lesser-quality scallops are soaking in juice-if these are the only ones available, let them dry on a towel several minutes ahead of time. Better yet, save this recipe until you find great diver scallops!

TIP: To retain the color of the herb when chopping herbs like cilantro, use the sharpest knife in the kitchen rather than pinching it with a dull knife.

If you’re lucky enough to live in an area where you can purchase scallops in the shell, use the half-shell as your plate. Best of all, you will know the scallops are fresh.

This is a recipe from WineGuyMike™.  I recommend pairing this with the Georges Duboeuf Beaujolais-Villages 2009

Pork Medallions in Cream Sauce

Serves 4; 3 ounces pork and 1/4 cup sauce per serving

Ingredients:

1 pound pork tenderloin, all visible fat removed, cut into 1-inch-thick slices

Vegetable oil spray

2 teaspoons acceptable margarine

1 small onion, chopped

1 cooking apple, such as Granny Smith, peeled, cored, and chopped

2 cloves garlic, minced

5-ounce can evaporated skim milk

1/8 teaspoon salt

Pinch of white pepper

Pinch of ground nutmeg

2 tablespoons chopped fresh parsley

Directions:

Flatten each pork slice on a hard surface with the palm of your hand. Using the flat side of a meat mallet, pound pork slices to 1/4-inch thickness.

Spray a large skillet with vegetable oil spray and place over medium-high heat. Add pork in a single layer. Cook for about 2 minutes on each side, or until tender and no longer pink. Remove from skillet. Reduce heat to medium.

In same skillet, melt margarine. Add onion and apple. Cook over medium heat for 5 minutes, or until onion is tender, stirring constantly. Add garlic and cook for 2 minutes. Stir in remaining ingredients except parsley. Simmer, uncovered, for 1 minute, stirring constantly. Stir in parsley.

Return pork to skillet. Spoon sauce over pork. Cook over low heat for 1 minute, or until heated through.

Calories: 225

Protein: 29 g

Carbohydrates: 11 g

Total Fat: 7 g

Saturated Fat: 2 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 3 g

Cholesterol: 73 mg

Sodium: 197 mg

"from my table to yours"

"from my table to yours"