We received a bottle of 2009 Ventosa Vines Bobal for review and were anxious to try it. The wine was made from the Bobal grape, a variety that we had not tasted before. Bobal is indigenous to Spain and grapes for this wine were grown in Manchuela, a comarca of Castila-La-Mancha. This area receives constant breezes from the Mediterranean that cools the vines. Ventosa is the Spanish word for windy. Think of the scene of a windmill and Don Quixote. A windmill image is on the bottle label.

The wine was a dark ruby to purple color. It had black fruit on the bouquet and taste with a hint of violets. There was a slight oak influence, but it was noted in the background. Perhaps the most impressive part of the quaffable wine was the velvety mouth feel. It is so soft that I wonder if white wine lovers would like this Bobal if they tried it. I was also surprised to see that the alcohol was only 12.5%, lower than expected for a wine from a Mediterranean climate. The grape has been gaining in popularity recently in part due to the ability to make a smooth lower alcohol wine.

In June there will be a United Sates tour of wines from the Castilla-La-Mancha area in three cities: Houston, June 3rd, Denver, June 5th and Los Angeles on June 6th. Check out the Facebook page.

Cheers,
Terry

Have you ever had a wine that evokes a memory? Our children will immediately say, “Grandma’s house,” when they smell a wine made with Niagara grapes. It recalls the summer days that they would roam the fields in upstate New York and discover Niagara grapes. While in North Carolina we were told on several occasions that the Muscadine family of grapes do the same thing. They evoke memories mostly of childhood when these large grapes were growing in backyards. We have also heard similar stories about Italian grapes.

I was very surprised at my initial reaction to a Tuscan Red by Ogio. We had received three samples of Ogio wines. The aroma of the Tuscan red was unmistakably Sangiovese and my immediate reaction was the memory of the two weeks we spent on a vineyard in Toscano in 2007. This 2011 Tuscan Red is a blend of Sangiovese 85%, Cabernet Sauvignon 10% and Merlot 5%. This ruby colored wine had red cherries and spice on the aroma and taste. The oak influence was a light mixture of licorice and tobacco. There were mild tannins on the fruity finish. The wine evoked memories. It has been quite awhile since I last had a Sangiovese based wine.

We recently returned from exploring thirteen wineries in the Friuli -Venezia Giulia region of Italy. Another Ogio wine we received was a 2011 Pinot Grigio made with grapes from the Friuli and Veneto regions. The wine was a light straw color with citrus predominating on the aroma and taste. The wine offered a crisp finish. Absent was the mineral characteristic that I remember from many of the Pinot Grigios made nearer to eastern border of Italy. While we were in Friuli we had and enjoyed several Proseccos. Ogio also makes a Prosecco from the Glera grape. The grapes were harvested in the Prosecco DOC, an area emcompassing parts of Friuli and Veneto. We decided to open the Ogio Prosecco after a grueling day of helping our son move. After moving heavy boxes down stairs and over a football field away to a pod, we were ready for some relaxation. The Prosecco was a great choice. The wine was refreshing with notes of apples, peaches and flowers. It was a great pick-me-up.

Ogio’s labels are simple and modern looking. The large see-through “O” helps one remember the name. We have been back from our trip to Italy for a couple of weeks. These Ogio wines brought back many memories of the wines, people and land.

Prior to the International Wine Tourism Conference in Zagreb, Croatia, we traveled to Istria, a region in north eastern Croatia bordered by the Adriatic Sea. This is one of the country’s major wine growing areas. While there, you will have the opportunity to taste international grapes varieties as well as indigenous grapes. The most widely produced native grape is the Malvazia Istriana. This white grape is produced in many different styles. At Kabola Winery in Momjan we discovered a Malvazia and wondered if it foreshadowed our future.

We visited Kabola Winery early in the day. It was overcast while we viewed the area where several kvevri were buried underground. The kvevri were acquired by artisans in Georgia where the ancient tradition is continued today. The wine is produced by placing the grapes in the kvevri, juice and skins. Fermentation begins and after fermentation the grapes and skins remain in the kvevri for several more months. The resulting wine is an amber color and offers dried fruit aromas and tastes. By the time we tasted the wine it was raining outside. We sat in front of a fireplace and enjoyed the warmth of the blaze and the wine. The wine reminded me of a Canadian Icewine that was not sweet. The Malvazija Amfora is a unique wine that is made in an ancient style. It can be savored in front of a roaring file on a cool and cold winter’s day. Someday, Kathy and I want to visit the wine regions in Georgia, a country that is referred to as the cradle of winemaking and wineyards.

Cheers,
Terry

In December, we received four bottles of Camelot Wines to taste and write about. We did our research and discovered that Camelot Wines was established in 1993 and produces wines from grapes sourced from several vineyards in different areas of California. Vineyard locations include Lodi, Central Coast, North Coast, Sacramento Delta and Clarksburg.

Camelot’s delightful mythical name adds a hint of romance and quality to the anticipation of what is in the bottle. The head winemaker who creates these wines is Mark Rasmussen. We discovered that these wines deliver appropriate nuances and yet the low price point allows more people to be able to enjoy a glass of wine with dinner. Camelot Wines produces four varietal wines: Chardonnay, Merlot, Pinot Noir and Cabernet Sauvignon.

Camelot Merlot

The first bottle we opened was the Camelot Merlot. The grapes for this inexpensive wine ($7) were sourced from three areas of California – Central Coast, Lodi and North Coast. The wine color was a translucent red. This light bodied red wine was smooth with notes of red cherries and black pepper. The Merlot was fermented in stainless steel and aged for a short period of time in oak. Pairing suggestions include hard cheese, grilled meats, pork roasts, and pastas with red sauce. Information for consumers is easily obtained as a QR code is on the label. In addition, this red wine is soothingly balanced and may be considered a good wine for transitioning from white wines to red wines.

Camelot Chardonnay

The Camelot Chardonnay NV was a light yellow with some oak influence on the aroma. The smooth, crisp taste offered notes of apple, tropical fruit and citrus. The winery suggests pairing this Chardonnay with seafood, chicken, pork roast and cream sauce pastas.

Camelot Pinot Noir

The Camelot Pinot Noir was a blend of grapes from Lodi and Clarksburg vineyards. Fermentation was with stainless steel. This is an easy to drink wine with a smooth taste and medium body. Suggested pairings included herb-marinated lamb chops, grilled salmon and mushroom pizza.

Camelot Cabernet Sauvignon

A translucent ruby, the Camelot Cabernet Sauvignon, offered notes of black fruits on the aroma. The taste had black berries, black raspberries, black cherries and a faint hint of tobacco on the taste. The wine finished with mild tannins and was fruity.

At only seven dollars for a 750ml bottle and nice taste, you can’t go wrong by checking out the Camelot Wines. Looking for a wine for Valentine’s Day and with only a little money in your pocket, a Camelot wine may be what you want.

Cheers! Kathy

Sparkling Pointe on Long Island

While sparkling wine makes a delicious wine to have with meals, it also makes a delightful drink for special occasions. While visiting Long Island, we visited Sparkling Pointe, a unique and elegant winery that concentrates on producing only sparkling wines.

Last night we enjoyed one of their sparkling wines with dinner.  Sparkling Pointe Brut, produced using the methode champenoise, offered apple and pear nuances. Many wine enthusiasts would enjoy this wine. Consider enjoying it in celebration of Valentine’s Day or enjoy it with dinner. This sparkling wine would be great as an aperitif, with sushi or caviar. Currently Sparkling Pointe has five different sparkling wines available for purchase.

The winemaker at Sparkling Pointe is Gilles Martin who is enthusiastic about producing sparkling wines. He has worked at wineries in France, on the West Coast and East Coast.

To find out more about visiting Sparkling Pointe winery, a review article is available on Wine Trail Traveler.

Cheers, Kathy

Yesterday we met with a small group of wine enthusiasts to talk about the state of the wine industry in Maryland.

We met at the Four Seasons Hotel in the Wit & Wisdom boutique bar. Wit & Wisdom offers a sophisticated but very friendly place to enjoy a drink with a small group of people. It was perfect for our meeting.

Everyone had a glass of red or white wine but I decided on a rosé. I glanced through the menu and noted that the list was comprised mostly of California wines. The wine that caught my eye was an Austrian wine. Since I have not had many Austrian wines I decided to try it. It was a Biohof Pratsch Zweigelt 2011. I’ve had Zweigelt rosés before but this one stood out with more nuances on the taste. It was bright, cheerful and enjoyable. A Rosé wine, the color was a beautiful deep pink. This dry wine was perfect to sip for our afternoon meeting. Biohof Pratsch, with organically certified vineyards, is located in the Niederösterreich (Lower Austria) wine region.

Topics covered at our meeting included a look at the wine industry from the point of views of consumers, retailers and importers. Part of the focus was how can a European (or any country) winery gain a foothold in the US market.

Cheers!

Trattore Estate Wines

Roussane, not as popular a grape variety as other white varieties like Chardonnay and Riesling, is making headway in the wine world. Having other white varietal wines adds to the pleasure of enjoying wines.

Last night we had a glass of Roussane wine from Trattore Estate Wines in Sonoma County. The winery is in the Dry Creek Valley AVA. Vineyards at Trattore are interspersed with olive trees, which are used for olive oil.

The Trattore Roussane 2010 has the image of a tractor on its label. The owner of Trattore Wines has had a passion for real tractors since he was a child. In fact, he named the winery Trattore, which is Italian for tractor. Visitors to the winery will notice an emphasis on tractors.

The Rousanne 2010 was produced with Roussane, Marsanne, and Viognier. Last night the straw color wine reminded us of a mouthful of fruit with tropical notes. The wine also had a hint of almonds. This wine would be delightful paired with hard cheese and crackers. The winery suggestions for pairing this Roussanne included roast chicken with herbs Provence, cheese soufflé or grilled vegetables.

An article about Trattore Estate Wines is available at
http://winetrailtraveler.com/california/trattore.php.

Vigilance Tasting Room Overlooks Vineyards and Clear Lake

Last night our healthier dinner included a fresh green salad, salmon cooked in Après Vin varietal grape seed oil and brown rice cooked with onion. The rice was cooked with low sodium salt. For a beverage, we enjoyed a glass of Sauvignon Blanc 2011 from Vigilance Winery & Vineyards in Lake County, California. The wine was excellent with the salmon.

Vigilance Sauvignon Blanc 2011 Red Hills, Lake County was a straw color.  Terry commented that this wine “has a lot going on in the aroma,” noting that there were notes of citrus including lime and grapefruit on the aroma. The taste started with yellow stone fruit nuances leading to lime. The after taste also had grapefruit and lime notes.

An article about Vigilance Winery & Vineyards is available at
http://winetrailtraveler.com/california/vigilance.php.

Enjoy 2013!

Cheers, Kathy

At Museo del Vino Vernaccia di San Gimignano

Last night we enjoyed a home cooked dinner with our daughter and friends. Our daughter, who lives in the New York City area, asked for a home cooked meal but noted that her friends were vegetarians. After discovering that salmon would be fine, we made a home-style macaroni and cheese and a green salad. We used Aprés Vin’s Mint Chardonnay grape seed oil to flavor the salmon.

With dinner we served an Italian wine, Tropie, a Vernaccia di San Gimignano 2008. Everyone commented on how they liked the wine, a somewhat unusual white wine to find. The wine was delicious and did not take away from the salmon. Even with 14 percent alcohol, the wine was smooth and tasty. While it paired well with dinner, this is a good wine to sip.

The Vernaccia grape is unusual in that the primary place vineyards are in the San Gimignano area. The grape is not easy to grow but does well here. A small museum, Museo del Vino Vernaccia di San Gimignano, is located in the city of San Gimignano.

While browsing a restaurant’s wine list or a wine shop look for an Italian Vernaccia.

Cheers,

Kathy

Kathy spent some time in the wine room and came up with a bottle of Petite Sirah. We haven’t had a Petite Sirah in quite awhile and I was anxious to try it. As usual, I pour a bit in my glass and try it before pouring the wine for dinner. The aroma sent up a warning flag. I tasted the wine and another warning flag was raised. Perhaps my tasting was off. So I asked Kathy what she thought. She too thought the wine was faulted.

It didn’t take long to identify the fault. The wine had geranium taint. The aroma and taste reminded me of scented geranium leaves. I buy scented geraniums every year and enjoy the aroma when I brush against the leaves. I also like to use scented geraniums in flower bouquet for the house. However, in a wine, geraniums is not a desired trait. My first introduction to geranium taint came as a result of the very first wine I made in 2008. There was a slight geranium taint to the wine. I noticed it and didn’t care for its influence on the wine. That was just a slight geranium taint. The bottle I opened on New Year’s Day, I poured down the drain. The entire kitchen smells of scented geraniums.

Geranium taint is caused by the addition of sorbate to the wine. The first wine I made was from a kit and there was a packet of sorbate to add to the wine. It was suppose to help stop any yeast that may be alive from fermenting in the bottle. However, since I fermented the wine to dry there wasn’t enough sugar left to make fermentation in the bottle a problem. The addition of the sorbate did create a problem.

Hopefully this is a one and only wine to be dumped this year.

Cheers,
Terry