WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 09/22/10
Check out the radio show on The Ranch 107.1FM or 97.9FM in The Bitterroot Valley. How about a live stream feed at www.107theranch.com. The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MDT.
Each week we will be giving away gift certificates from our sponsors. If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 gift certificates. Good luck and send your questions to WineGuyMike™ on his Facebook fan page.
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The show is sponsored by Grizzly Liquor, “Missoula’s Best Choice”. Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula
The Lolo Creek Steak House, “Rare yet Well Done”, located in Lolo, MT. Find them online at www.lolocreeksteakhouse.com
This week’s winner is; Jo Jorgenson thanks for your question to WineGuyMike™.
This week’s question from WineGuyMike was; is there any real difference between a Blush Wine and a Rose?
Jo this is a great question and the answer is yes and no, how is that for a commitment. Let’s start off with a little bit of history. In the early 1970’s there was a huge shortage of white grapes for wine making purposes. Winemakers were using red grapes to make white wine. They were incorporating a wine making method called 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. This wine term is generally relegated for wines from the United States but is used by a few wines from Italy and Australia.
The term “Blush” Wine originally referred to a pale-pink wine it now is reserved for a sweet pink wine with a residual sugar of 2.5%. In America most dry pink wines are marketed and sold as a Rose. In Europe all pink wine is refered to as “Rose”, regardless of residual sugar levels, even imports from America that are semi-sweet.
I mentioned earlier in this discussion one of the ways a Rose is made by the 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 and is about as food and cheese friendly as a wine can get.
The second method is accomplished by adding red wine to a white until the desired color is achieved. This method is generally not acceptable in most regions around the world.
Rose’s historically were noted to be delicate, dry wine exemplified by Anjou Rose from the Loire Valley. The trend is now to use bigger Rhone style Reds like a Syrah, or a Grenache, and Carignan. Rose sales in France now are greater than White Wine. Winemaker’s from around the world are now making Rose’s rather than leave their red wines sitting in barrels left unsold.
This week’s WineGuyMike™ wine recommendation; Montes Cherub Rose of Syrah 2009 – After several years of experimentation, Aurelio Montes settled on producing a rosé from Syrah, a grape he made famous in Chile with the country’s first-ever Ultra Premium 100% Syrah called Montes’ Folly in 2002.
2009 Montes Cherub Rose
As explained by Aurelio, “I decided to make a rosé from Syrah grown in our Archangel Estate in Marchigüe, in the Colchagua Valley. Their vineyards are in a coastal area which provides the perfect temperature and conditions for producing a lovely, ripe rosé. He chose Syrah because this grape has a wonderful purple-red color and gives fresh yet structured wines that can be enjoyed as an apéritif or with food.”
Located only 11 miles from the Pacific Ocean, the cool breezes from the western facing slopes, together with the loamy soils, result in a slow maturation of the grapes which allowed for the perfect balance of citrusy acidity and bursting, ripe fruit. The Syrah grapes were hand-picked and sorted to ensure that only the finest grapes were used to make Cherub.
The grapes were gently crushed, then transported by gravity to the tanks below in the winery where they then underwent “Vin d’une Nuit”. This is a process of cold maceration where the must (grape juice before fermentation) is left in contact with the skins overnight (for approximately eight hours) to fully extract color and aromas and infuse the wine with flavor. Once the juice was racked until totally clear, it underwent alcoholic fermentation using selected yeast at 50º F for 20 days. To maintain the freshness of the wine, it did not undergo oak aging.
Montes’ Cherub is a seductive, elegant, dry wine, with an intense cherry-pink color. It is a well-made expression of the grape variety and terroir. On the nose and the palate, it demonstrates a distinctive Syrah character with spiciness and hints of strawberries, rose and orange peel. With good fruit concentration, it shows richness in texture across the palate that leads to a delightfully long finish. It has a strong backbone of acidity and a slight amount of tannin that gives the wine a defined structure.
Recipe Pairing; Pesto Pork Pinwheels – Serves: 4; ¼ pound servings each – Pork tenderloin comes packaged two ways-either as a whole piece of pork or split in two pieces. For this recipe we use one piece of pork tenderloin that weighs one pound. If your one pound package comes split in two pieces, make two smaller pork rolls and reduce the cooking time to about 25 minutes.
1 pound pork tenderloin, all visible fat removed
1 tablespoon commercial pesto or homemade pesto.
Preheat oven to 425 degrees F.
Butterfly tenderloin by cutting lengthwise almost in half.
Lay out flat.
Cover meat with plastic wrap.
Use a meat mallet to pound meat to a ¼-inch thickness.
Spread pesto over cut surface of tenderloin.
Roll up tenderloin from on of the short ends and tie with string in several places to secure.
Place tenderloin on a rack in a shallow roasting pan.
Roast, uncovered, 35 to 40 minutes or until the meat thermometer registers 160 degrees F.
Let stand 5 minutes.
Cut into slices.
Protein 23 g
Carbohydrate 0 g
Cholesterol 74 mg
Sodium 78 mg
Total Fat 5 g
Saturated 2 g
Polyunsaturated 1 g
Monounsaturated 2 g
WineGuyMike wants to remind you about the flight of wines that we tasted from The Grizzly Liquor Wine Club at The Keep last week.
Wine Tasting Flight
- Bethel Heights 2009 Pinot Blanc Estate $16.00
- Aromas of honeysuckle, asian pear, cut grass, and orange blossom. The palate is broad and lush, reflecting the ripeness of the vintage, with flavors of honey and lemon zest over a balancing core of acidity.
Bethel Heights' estate vineyard has been certified sustainable by both LIVE and Salmon Safe since 1999
- Tariquet 2009 Chenin Blanc Chardonnay Blend $9.20
- This wine marries the finesse of Chenin Blanc (75%) with the elegance and structure of Chardonnay (25%). This complex wine displays delicious floral notes, as well as exotic fruit and vanilla. It brings seafood and chicken dishes to perfection.
- 2007 Evodia Granacha $10.90
2009 – Dark ruby-colored, a beautiful bouquet of fragrant cherry blossom and cassis. This wine comes to life once it hits the palate with plenty of juicy fruit, this wine has solid structure, is great to drink and offers the consumer very good value.
- 2006 Axis Cabernet $17.70
% Cabernet Sauvignon, 14% Merlot, 2% Syrah, 2% other
Color: Intense, deep red with touches of dark chocolate and plum hues
Bouquet: Rich and intense nose of blackberry with subtle notes of black tea, cassis, toasted almond and tobacco accented by dried tomato, plum and leather.
Flavor: Full body, silky. long finish, supple mouth feel with a strong after taste of marmalade.
2006 Righetti Amarone $32.65
Luigi Righetti Capitel de’Roari Amarone
- Valpolicella DOC
- Produced in Valgatara, this red wine exhibits an exceptional balance between fruit, wood aging, acidity and alcohol. The grapes are spread on straw mats and permitted to dry for 3 months or longer before crushing. Stainless fermentation followed
- Tasting Notes
- Berry and jam on the nose. Full-bodied, with ultrafine tannins and very ripe fruit. This wine is very well structured with nicely refined tannins and a long delicious finish. So delicious now. Drink now through 2013
- Grapes 60% Corvina, 30% Rondinella, 10% Molinara
- Color: Deep ruby red
- Bouquet: Complex nose that emphasizes dried fruit and almonds with a hint of anise
- Flavor: Extremely rich flavors, long, smooth finish and lingering aftertaste
- Pairings: Complements beef or pork roasts and seasonal cheeses well.
- Alcohol Content: 15%
- Serving Temperature: 61-64°F
These wines in this flight receive The WineGuyMike™ Seal of Approval©
WineGuyMike Seal of Approval
Now let’s get on with tasting the wine. Here is a simple process for basic wine tasting I call the 5 sssss’s:
- Swirl – with your glass on the table or in your hand move the glass so the wine moves in a circular motion in your glass
- Smell – stick your nose in the glass and think about the different aromas’ that you are able to discern
- Sight – hold the wine up toward light, what does it look like, color, viscosity, what do the individual streams of wine dribbling down the side of the glass look like
- Swill – take a small sip, pucker your lips and gently breath in
- Spit or Swallow – if you have a bucket spit, if not swallow
- What is your sense of the wine in your mouth
- What does the wine taste like
- What does the wine feel like in your mouth
- How does your mouth perceive the wine, all up front, in the middle, more in the back of your mouth
- Is there a lingering after taste
- This is where the brain, mouth, and eyes come together as one
- Your description of what your nose, mouth, and eyes just experienced
- How would you describe this, remember there is no right or wrong description this is your subjective experience
- Try the cheese now and think about how you would now describe the wine
WineGuyMike’s Wine Lingo
This week’s new wine term is; Rose - “pinkish”(French). Depending on the grapes and winemakers style the wines can be colored from vivid orange to nearly a purple hue.
Astringent – This refers to a drying sensation in the mouth that may make you pucker. It is common in young full bodied red wines such as a Cabernet or a Zinfandel. This is caused by high tannin content in the wine. Tannin is a tactile sensation, not a taste.
Balance – this term is one that would refer to a harmony of fruit, tannin, acid, and alcohol. There may be a nuance of fruit in a wine but it would not be so overwhelming that it would be out of balance or harmony when considering the other characteristics of a wine.
Cheesemonger – this term refers to someone who sells cheese, in this case a specialist or purveyor of artisanal cheeses.
Crisp – Fresh, Bright, Young, and Slightly Acidic. Wine Types are Sauvignon Blanc, Vermentino, and Chablis
Grassy – Refers to Herbal Characteristics often associated with Sauvignon Blanc
Meritage – pronounced just like “Heritage”, is a proprietary term used to denote red and white Bordeaux-style wines without infringing on the Bordeaux region’s legally protected designation of origin. Winemakers must license the Meritage trademark from its owner, the California-based Meritage Alliance. Member wineries are found principally in the United States, though increasingly elsewhere.
Oaky – A reference to a nuance in a wine resulting from wooden oak barrels that wines are aged in. This term is common to Chardonnay’s and Cabernet wines.
Velvety – This term characterizes a wines texture. This term would be used with a wine that has a rich and supple mouth feel.
Wine Tasting Flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, presented for the purpose of sampling and comparison.
Match the words that you think make sense; these words are descriptors for wine:
Bright = Flinty an epiphany in your mouth
Rich = Subtle mellow, smooth, decadent, just easy and fulfilling
Lively = Crisp the wine is refreshing, a zing, literally comes to life in your mouth
Intense = Juicy big, bold, forward just tastes like fruit you could bite into
Velvety = Aromatic sexy, goes down like silk, fills the room with its aroma
"From My Table to Yours"