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Champagne V. Testulat a Fifth Generation Champagne Estate

The Champagne Testulat estate dates back to 1862. Today the fifth generation of the family tends the 20 hectares (almost 50 acres) of vines and crafts the champagnes. The vineyards are located around the town of Epernay. We had an opportunity to taste four of Champagne Testulat champagnes in a tasting in Washington DC organized by the APVSA (the Association for the Promotion of Wine and Spirits in America).

The first champagne tasted by this producer was the Blanc de Blancs Brut made with 100% Chardonnay. The dosage was 6g/l. The champagne spent three years aging prior to disgorgement. This yellow colored wine had multiple columns of tiny bubbles. Apples were noticed on the aroma and taste. The mouthfeel was soft. The champagne is perfect to use an an aperitif or paired with shellfish.

The Carte d’or Blanc de Noirs Brut was an equal blend of Pinot Noir and Pinot Meunier. The yellow colored champagne had multiple columns of tiny bubbles. The wine aged for three years prior to disgorgement. The dosage was 8 g/l. The champagne offered red berry fruit and freshly baked bread. It had a very creamy mouthfeel. Use this champagne as an aperitif.

The Cuvée Paul Vincent Millesimée Brut was crafted with 100% Chardonnay. The grapes come from the best family vineyards during the 2011 vintage. The wine aged for five years and had a dosage of 5 g/l. The light yellow colored champagne had multiple columns of tiny bubbles forming a center mousse on the surface. The wine had citrus overtones as well as freshly baked bread notes. The mouthfeel was very creamy. Use this elegant champagne as an aperitif or with light dishes.

The Rosé Charlotte Brut was a blend of 90% Pinot Noir and 10% Chardonnay. Some of the Pinot Noir still wine was added to achieve the salmon color with an orange hue. The wine aged for three years prior to disgorgement and had a dosage of 7 g/l. The wine offered red berry fruits and was crisp. Use as an aperitif or pair with a chocolate dessert.

Cheers,
Terry

Traverse City Wine & Cider Festival Next Saturday

45 North Vineyard & Winery to attend Traverse City Festival

Saturday, June 24 is the date for the Traverse City Wine & Cider Festival. Wine enthusiasts and cider lovers will have access to wines and ciders from 20 wineries and cideries located in Northern Michigan.

The Traverse City Wine & Cider Festival takes place at The Village at Grand Traverse Commons from 3 to 9pm on June 24.

Attendees will have a variety of wine and cider samples to choose between. Wines available will include red and white still wines and late harvest. L. Mawby will be providing sparkling wine for the first few hours of the festival, so you may want to get there early!

Wineries and cideries attending the festival include:

45 North Vineyard & Winery
Bel Lago Vineyards & Winery
Black Star Farms
Bluestone Vineyards
Boathouse Vineyards
Bowers Harbor Vineyards
Brys Estate Vineyard & Winery
Chateau Chantal
Chateau Fontaine
Chateau Grand Traverse
Ciccone Vineyard & Winery
Hawthorne Vineyards
L. Mawby
Leelanau Cellars
Rove Estate
St. Ambrose Cellars
Starcut Ciders
Townline Ciderworks
Tractor Pull Hard Cider
Verterra Winery

Music to Enjoy at the Festival

In addition to wines and ciders to taste, attendees will be able to enjoy music. Musicians at the festival include: Oh Brother Big Sister, Carsie Blanton, G-Snacks, and E Minor.

Tickets

Tickets  at $35 a piece include: a souvenir wine glass, 3 tasting tokens, musical entertainment and a hydration station. Most wine samples will be available for one tasting token; premium wines will require two tokens. Attendees can purchase additional tasting tokens.

Attendees can also choose to participate in cheese pairings and/or chocolate pairings. For $5 anyone who wants to participate in the cheese pairings will be offered six wines and six cheeses. The chocolate pairings include 4 wines and four chocolates for $5.

While enjoying the wine, ciders and pairings also check out the local food trucks that will be available.

It is quite a drive from Detroit to Traverse City for the festival. Why not plan to stay an extra day or two and visit some of the wineries on the Leelanau Peninsula and Old Mission Peninsula. Check out the review of many of these wineries on the Wine Trail Traveler website.

Cheers!
Kathy

Two Recipes to Try for Father’s Day!

For Father’s Day, treat your Dad to this yummy recipe for Grilled Flank Steak from Rhonda’s Kitchen at  Ferrari-Carano Vineyards and Winery in Sonoma County’s Dry Creek Valley, California. I would suggest reading through the entire recipe. Note that the meat should be in the marinade for six to eight hours, so plan accordingly.

The second recipe for Rosemary and Bay Leaf Olives, also from Ferrari-Carano should be made today or tomorrow if you are planning on serving them for Father’s Day.

Grilled Flank Steak & Portobello Mushroom Sandwich

Ingredients

MEAT & MARINADE

•3 Tbsp strong brewed coffee
•1 cup red wine
•1 Tbsp olive oil
•1 Tbsp brown sugar
•2 garlic cloves, minced
•1 sprig rosemary, minced
•1/2 tsp whole black pepper corns, crushed
•salt and pepper
•1 1/2 lb. flank steak, trimmed of fat

ON THE GRILL

•Olive Oil, to brush on steak before grilling
•salt and pepper
•ciabatta bread

TOPPINGS

•4 portobello mushroom caps, cut into slices
•1 Vidalia or sweet red onion, cut into rings
•2 Tbsp cherry or berry balsamic vinegar
•1/4 cup olive oil
•Optional: slice of fontina cheese
•2 cups arugula

SANDWICH SPREAD

•1/2 cup mayonnaise
•1 tsp Dijon mustard
•1/2 cup chopped fresh parsley
•squeeze of lemon, only if needed

Directions

MEAT & MARINADE

  1. Combine coffee, wine, olive oil, sugar, garlic, rosemary and black peppercorns in a glass dish large enough for meat to lay flat and covered. Refrigerate for at least 6 – 8 hours.

ON THE GRILL

  1. Bring meat to room temperature. Prepare Grill. Brush meat with olive oil and salt and pepper. Grill meat on each side until cooked to doneness, 125 degrees for rare, 145 degrees for medium rare. About 5-8 minutes per side.

2. Remove from heat and let meat rest to retain juices. Slice meat against the grain at a 45-degree angle.

3. Cut the ciabatta bread into 2 inch wide pieces. Then cut in half lengthwise to make small sandwich-size portions. Brush the bread with olive oil and place on grill cut sides down until golden brown.

TOPPINGS

  1. Meanwhile, on a cookie sheet lined with aluminum foil, add the sliced mushrooms and onions in a single layer. Drizzle with olive oil and balsamic vinegar and roast in a hot oven for about 10 minutes. Keep warm.

SANDWICH SPREAD

  1. In a small bowl combine mayonnaise, mustard, parsley, salt & pepper and a squeeze of lemon if needed. Set aside.

ASSEMBLE

  1. Top both sides of the split ciabatta bread with the sandwich spread. Lay several slices of steak on the bread and mound with mushrooms and onions. Garnish with arugula. serve immediately. Optional: Add a slice of fontina cheese on top of the mushroom and onion mixture.

Rosemary & Bay Leaf Olives

Ingredients

THE OLIVES

•1/4 cup dry white wine
•3 Tbsp extra-virgin olive oil
•1-1/2 Tbsp white wine vinegar
•1 Tbsp fresh orange juice
•1/4 tsp freshly grated orange zest
•8 fresh or dried whole bay leaves, halved (if using dried bay leaves, let them soak in a small bowl of hot water for 15 minutes, then drain)
•1-1/2 tsp finely chopped fresh rosemary leaves or 1/2 tsp dried and crumbled
•A pinch of dried hot red pepper flakes
•1 large garlic clove, sliced thin
•1/2 cup finely chopped red onion
•2 cups assorted, brine-cured, black and green olives

Directions

1. In a small bowl whisk together the wine, oil, vinegar, orange juice, zest, bay leaves, rosemary, red pepper flakes, and garlic. Stir in the onion and olives.

2. Chill the mixture, covered, stirring 2 or 3 times a day, for at least 1 day and up to 5 days. Just before serving, drain off most of the marinade from the olives and transfer the olives to a bowl for serving.

Have wonderful weekend!

Cheers!
Kathy

Champagne Mondet a Summer Aperitif

We had an opportunity to taste five of Champagne Mondet champagnes in a tasting in Washington DC organized by the APVSA (the Association for the Promotion of Wine and Spirits in America). Champagne Mondet was created in 1926 by Jules Mondet who began making wines from small plots of vines. By 1934 the family was selling champagnes at local trade fairs. Today, the fourth generation of the family continue the family passion of making champagne.

The 11 hectares (27 acres) of vineyards are located in the villages of Cormoyeux and Romery, The average age for the vineyards are 30 years old. Some of the plots are over 60 years old and used to craft the best cuvées. The three main champagne grapes are planted in the family vineyards: Chardonnay, Pinot Meunier and Pinot Noir.

The first tasting was the Brut Grande Réserve, a blend of 65% Pinot Meunier, 20% Pinot Noir and 15% Chardonnay .he dosage was 8g/l. The yellow colored champagne had multiple columns of tiny bubbles. Strawberries were noted on the aroma and taste. The mouthfeel was creamy. This champagne can be served as an aperitif.

The first thing noticed about the Brut Intense is the cobalt blue bottle. The composition is 80% Pinot Meunier and 20% Chardonnay. The dosage was 6g/l. There were multiple columns of tiny bubbles forming a mousse on the surface in the center. The wine had notes of peach, apple and citrus. The mouthfeel was creamy. Use this champagne as an aperitif or with poultry dishes.

The Brut Fût de Chêne was a blend of 40% Chardonnay, and 30% each of Pinot Meunier and Pinot Noir. The dosage was 8g/l. The light yellow colored champagne had multiple columns of tiny bubbles rising to the surface. The wine offered caramel and apple notes. Use as an aperitif or with Asian dishes.

The Brut Rosé was crafted with 50% Chardonnay and 25% each of Minot Meunier and Pinot Noir. The dosage was 11g/l. This salmon colored champagne had multiple columns of tiny bubbles forming a mousse on the center and circumference of the surface. Red raspberries and apple were noted. The mouthfeel was creamy. This champagne makes a wonderful aperitif and can pair with salmon or strawberry pie.

Our fifth tasting was the Champagne Brut Nature. This very dry champagne was a blend of 65% Pinot Meunier, 20% Pinot Noir and 15% Chardonnay. It had a zero dosage. The champagne had a yellow color with multiple columns of tiny bubbles forming a mousse in the center of the surface. The mouthfeel was crisp and citrus was noted. The finish was very crisp. Use as an aperitif or pair with just about any food any time of the day.

Cheers,
Terry

Lagar da Condesa, A Rias Baixas Winery

An Albariñ wine from Lagar da Condesa

Earlier this year, we attended a Rias Baixas wine tasting just outside of Washington, DC. Numerous wines from this region of Spain were available to taste including one wine from Lagar da Condesa winery which grows only the Albariño grape variety.

The Lagar da Condesa winery in Pontevedra, Spain is located in the Rias Baixas region. The winery is a member of the Gil Family Estates wineries. The small, relatively new winery, dates back to 2013. It is located in the Arcos da Condesa area. The winery itself is built of granite. The

Rias Baixas wines at a wine tasting earlier this year

structure is considered to be a typical Pazos (manor house) in the Galicia region.

The Lagar Da Condesa 2015 wine was produced with a combination of stainless steel fermentation and French oak fermentation. This wine with 12% alchohol retails for a reasonable $18. The winery’s tasting notes for the wine: “Brilliant pale gold in color, copious apples and pears infused with mouthwatering aromas of lemon, outstanding fruit with a touch of honey beautifully focused and mineral. The attack is rich and broad packed with ripe citrus concentration, dense and fleshy, very good acidity with a long finish.” Suggested food pairings are: a variety of fish, shellfish, white meats, vegetables, rice and salads.

Interview (online) with Winemaker David Landin, Lagar da Condesa

What are your most enjoyable aspects of winemaking? 

It is a whole bunch of emotions but the most satisfying part is observing how the grape transforms and evolves until obtaining a great wine.

How and when did your wine journey begin?

I inherited my passion for wines from my father, with the vineyard we owned at home. Later in 2000, I participated in a tasting contest by chance. When it ended I knew I wanted to make wines when a grown-up. I studied for that and nowadays this is what I do for living with the same passion than the first day.

Why did you decide to start making wine? 

I loved working in the vineyards and when in 2002 I got the opportunity to work in a winery and make wine, that was the achievement of a whole year of hard work in the vineyard.

How many hectares of grapes are you growing? Which varieties are you growing?

We grow around 50 acres, all of them planted with albariño.

What do you wish you knew when you started making wine that you now know? 

How difficult can be making a good wine.

To what do you contribute your success as a winemaker? 

Consistency

Albariño is a very food friendly wine. What types of foods do you like to pair with Albariño wine?

Every food can be paired with albariño wines, even meat. But albariño is outstanding with sea-flavored dishes.

 

When you have the opportunity, be sure to try the Lagar da Condesa Albariño wine.
Cheers!
Kathy

Champagne Colin: A Premier and Grand Cru Champagne Estate

Champagne Colin is the oldest champagne house that we tasted wines at the APVSA (the Association for the Promotion of Wine and Spirits in America) tasting in Washington DC.  The house was established in 1889; now the seventh generation is leading this champagne house in crafting champagnes made with Grand Cru and Premier Cru grapes. Champagne Colin is located in Vertus, a village in the south of Côte des Blancs.

In the past, the champagne house was a cooperative. That changed under the leadership of Richard and Romain Colin in 1995. They became independent winegrowers. They produced champagnes from their 11 hectares (27 acres) of grapes. Most of the vineyards are planted with Chardonnay grapes, however, they family also has plantings of Pinot Noir and Pinot Meunier. Most of the 11 hectares of vines are classified as Premier Cru and Grand Cru.

Kathy and I tasted four of the champagnes in their extensive portfolio. The Cuvée Alliance was a blend of 65% Chardonnay from a Premier Cru vineyard in Vertus and 35% Pinot Meunier from a vineyard in Sézanne. The dosage was 10g/l and the wine aged for 15 to 24 months prior to disgorgement. The yellow colored champagne had multiple columns of tiny bubbles forming a surface mousse. It offered apple and citrus with a very creamy mouthfeel. This champagne could be served as an aperitif as well as with chicken dishes.

The Cuvée Blanche de Castille, Premier Cru was crafted with 100% Chardonnay from Vertus and Bergères-les-Vertus Premier Cru. The dosage was 7.5g/l and the wine aged 24 months prior to disgorgement and an additional six months after disgorging. The yellow colored champagne had multiple columns of tine bubbles forming a center mousse. Apples and and freshly baked bread were noticed on the aroma and taste. The mouthfeel was creamy. There was a crisp fruity finish. Use this champagne as an aperitif or match with seafood especially shrimp.

The Cuvée Grand Cru Millésime 2008 was crafted with Chardonnay grapes from the Cramant and Oiry Grand Cru vineyards. The dosage was 8g/l and the wine aged for 7 ½ years prior to disgorgement. An additional six months of aging continued after disgorging. This dark yellow colored wine had multiple columns of tiny bubbles forming a mousse around the glass circumference. The champagne aroma and taste was reminiscent of freshly baked bread, apple and citrus. The fruity finish yielded to mineral. Serve this elegant champagne as an aperitif.

Our final tasting was the Cuvée Rosé. The blend is 85% Chardonnay and 15% Pinot Noir that was vilified as a red wine. The grapes were sourced from Premier Cru family vineyards in Vertus and Bergères-les-Vertus. The dosage was 12g/l and the champagne aged for 22 months prior to disgorgement and 6 months after disgorging. The wine had a salmon color with red hue. Strawberries and apples were noticed. The mouthfeel was crisp. Use this champagne as an aperitif or pair with red berry desserts.

We enjoyed these champagnes and hope Champagne Colin finds a distributor in the Washington DC area.

Cheers,
Terry

Santiago Ruiz, A Rias Baixas Winery

Santiago Ruiz

Earlier this spring, we attended an Albariño wine tasting, with the focus on Albariño wines from the Rias Baixas region of Spain.

The Santiago Ruiz 2015 was a blend of Albariño, Loureiro, Treinadora, Modelo and Caiño Blanco. The wine was dark yellow color with a gold hue. The aroma was of tropical fruits and blossoms. The taste included notes of peach, blossoms and a hint of pineapple. It was a medium-bodied wine. The finish was very crisp with citrus notes. This 12.5% alcohol wine retails for $20.

An explanation of the Santiago Ruiz’s wine label is written on the label, “Santiago Ruiz daughter´s, Isabel, was celebrating her wedding at the winery- house. She drew a little map to help the guests finding the right way and as soon as Santiago Ruiz saw it, he added his name to the map and decided on that inimitable drawing to be the final label. The text on the label is his own handwriting.”

Santiago Ruiz follows in the historic family footsteps of his grandfather who in 1860 started a winery. According to the Santiago Ruiz website, Santiago’s grandfather “was one of the first to produce and bottle wines in Galacia.” Today Santiago’s daughter, Rosa Ruiz, continues her father’s philosophy at the winery.

The 38 hectares (94 acres) of vineyards are located in the O Rosal region and are influenced by the Miño River and the Atlantic Ocean. At harvest time, grapes are harvested by hand. One of the important grapes in the vineyards is the Albariño. Santiago  Ruiz is acknowledged to have recognized the importance of the Albariño grape and other Spanish grape varieties for winemaking.

In an online interview, Luisa Freire, winemaker at Santiago Ruiz, responded to our numerous questions.

1. What are your most enjoyable aspects of winemaking?

I enjoy all the process. Every step has its delight. From harvesting, which is the last cycle of the vineyard but the first of the wine, to bottling, which is the conclusion of a whole year of work. The magic moment is harvesting, though. Because every year is different. The climate conditions are never the same, the vineyard performance either. Each and every year you hope to have the best harvesting to make a memorable wine.

2. How and when did your wine journey begin?

It started late. After 10 years working on the soft drinks industry, I went back to college to get my PhD. I focused on microbiology and specifically on wine. I got trapped in the magic of the wine world.

3. Why did you decide to start making wine?

The more I studied about wine the more I got attracted to the possibility of “playing” with it. Fortuity or destiny took me to a course where I met someone that owned a small vineyard. In 1994 I made my first wine with his first 1,750 pounds of grapes. At that moment, I decided that was what I wanted to do for living… and here I am!

4. How many hectares of grapes are you growing? Which varieties are you growing?

We own 84 acres and control another 15 acres from external winegrowers. We grow Albariño, Loureiro Blanco (both needed to make Rosal),  Treixadura, Godello and Caiño Blanco.

5. What do you wish you knew when you started making wine that you now know?

If I had known that I was going to enjoy this world that much, I’d have started before. The most important learning is that we work with a living being, so every year is different and the grapes will decide how our work will be during that year.

6. To what do you contribute your success as a winemaker?

My success is the success of the wine. I enjoy my job and making the grape express its full potential. At Santiago Ruiz the team works hard to get a better wine every year.

7. Albariño is a very food friendly wine. What types of foods do you like to pair with Albariño wine?

There are Rias Baixas wines for every moment and food. There are lighter fresher ones that pair perfectly with the fish and seafood from the rías; and there are full-bodied ones, like Santiago Ruiz, that can pair with Asian cuisine, white meats, pates, and a wide range of cheeses, from Galician tetilla cheese to semi-cured cheeses.

Albariño is becoming a go to white wine for us.

Cheers,
Kathy

 

 

Champagne Philippe Gamet’s Bubbling Personality

Mother/daughter team at the Washington DC. APVSA wine tasting: Fabienne and Marianne. Image provided by Champagne Philippe Gamet.

One family, two French villages and four generations have molded Fabienne and Philippe Gamet to craft quality champagnes for the Estate Champagne Philippe Gamet. Fabienne and Philippe began the champagne company and now work with the next generation of Gamets: Jean-François and Marianne. Kathy and I met the mother-daughter team at the APVSA (the Association for the Promotion of Wine and Spirits in America) tasting in Washington DC. Fabienne mentioned that they are small producers that emphasis quality and price.

Their vineyards are located in three villages including Mardeuil, Damery and Fleury-la-Rivière. These three villages are close to Épernay in the Vallée de La Marne. The Champagne Philippe Game vineyards are planted with 55% Pinot Meunier, 35% Pinot Noir and 10% Chardonnay. The average age of the vines are 30 years old. Although mechanical plowing is done, harvest is done by hand.

We tasted five of their seven champagnes. All of the champagnes had multiple columns of tine bubbles rising to the surface many forming a central mousse. The first was the Brut Sélection Blanc de Noirs, a blend of 60% Pinot Meunier and 40% Pinot Noir.  The grapes for this champagne were sourced from Mardeuil, Damery and Fleury-la-Rivière. The dosage was 9 g/l and the wine aged for 25 months prior to disgorgement. Red berry fruit was most notable with a bit of citrus on this light yellow colored wine. The champagne had a nice mouthfeel and a crisp finish. It would be a perfect aperitif.

The second champagne was the Brut Cuvée 5000, a blend of 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier. Grapes were sourced from family vineyards in the Mardeuil, Damery and Fleury-la-Rivière villages. The dosage was 8 g/l and the wine aged 40 months prior to disgorgement. The light yellow colored champagne was quite crisp with a floral note accompanying citrus. The wine pairs well with seafood. The name 5000 is from the first year of the winery. They produced 5,000 bottles.

The Extra Brut Caractères was a blend of Pinot Noir, Pinot Meunier and Chardonnay with grapes sourced from Mardeuil, Damery and Fleury-la-Rivière. The solar system was used and the base wine aged in oak for 12 months. The dosage was 4g/l and the wine aged 45 months prior to disgorgement. This wine had a yellow/gold color. Citrus and freshly baked bread were noticed on the aroma and taste. The mouthfeel was creamy. The finish was crisp with fruit yielding to mineral. The champagne is a good match for seafood.

The Brut Nature Millésimé was a blend of 35% Pinot Noir, 35% Chardonnay and 30% Pinot Meunier. Grapes were sourced from family vineyards in the Mardeuil, Damery and Fleury-la-Rivière villages. This wine received no dosage and aged 45 months prior to disgorgement. The light colored wine reminded me of crisp apples citrus and mineral. It was quite dry, years ago I discovered that I prefer Nature champagnes especially paired with food.

Our fifth champagne tasted was the Brut Rosé, a blend of 60% Pinot Meunier and 40% Pinot Noir. Of the Pinot Meunier, 20% was vilified as a red wine. The dosage was 10g/l. The bubbles formed a center mousse on the surface of the wine. This salmon colored champagne offered red berry fruits and had a very creamy mouthfeel. The wine can pair with salmon and desserts. It would also make a wonderful aperitif for National Rosé Day.

During the tasting, Fabienne and Marianne took turns talking about the wines. It was nice to see the mother/daughter team working together and there personalities match the bubbling excitement in the glasses. We met another mother/daughter team on our second trip to Champagne at Champagne Charlier & Fils.

We enjoyed the champagnes and hope that Champagne Philippe Gamet can find a distributor in the Washington DC area.

Cheers,
Terry

Rosato di Sangiovese from V. Sattui Winery

Sangiovese Rosé from V. Sattui Winery in Napa

A second rosé we opened for our daughter’s shower was the 2016 Rosato di Sangiovese. This rosé was produced by V. Sattui Winery located in Napa Valley’s St. Helena area.

The delightful Rosato di Sangiovese was a lovely shade of pink with an orange hue. The wine offered an aroma and taste of strawberries and raspberries. Delightful for anytime of the year, the spring/summer weather made it even better. The finish was crisp with fruit notes yielding to some mineral. The wine had 13.4% alcohol and a residual sugar of 3.0 g/L.

The winemaking notes were comprehensive included that the majority of the grapes in this rosé were from V. Sattui’s Hibbard Ranch property, located along the Los Carneros and Mt. Veeder appellations. A portion of the grapes were from the Adobe Creek vineyard below Clear Lake.

The grapes were harvested at night by hand in mid-September 2016. At the time the brix level was 22.3.  The winemaking techniques included whole cluster pressing and 24 hour cold soaking. The chosen yeast was Premiere Cuvée. Some of the grapes were destemmed and macerated for several hours in a bladder press. The two were then blended.

Looking for a rosé for your next summer gathering? Try the 2016 Rosato di Sangiovese which retails for $26.

About V. Sattui Winery

In 1882, Vittorio Sattui and his wife came to the United States from Italy. They began making wine in 1885. They prospered until Prohibition arrived and they were forced to close. In 1975, Dario, a great-grandson, opened V. Sattui Winery.

V. Sattui Winery produces an array of wines including reds, whites, rosés, desserts and sparkling wines. They also make large format wines including: Magnum, Double Magnum, Imperial and Nebuchadnezzer.

The next time you visit Napa Valley you will want to include a visit to V. Sattui Winery.

What rosé are you planning to enjoy today for National Rosé Day?

Cheers!
Kathy

VieVité Extraordinaire a Hit at a Baby Shower

While in college, our daughter Erin spent a study abroad semester in Provence. Upon returning to the US, she taught us what she learned in a wine class that she took while in France. Fast forward to today and Erin is looking forward to the birth of her first child. We helped organize a shower while she was home visiting. For the shower, Erin had several long-time friends visit from New York City. In selecting wines, I wanted to have something stylish that would reflect Erin’s past.

We received a sample of the VieVité Extraordinaire, a rosé wine from the Côtes de Provence region of France. I thought this beautiful rosé would be an elegant starter at the shower. Erin did inform me that she could taste the wine, and her friends certainly would drink it. Gathered around the kitchen peninsula, we opened the bottle and had it as an aperitif.

The wine is crafted by Domaine Sainte Marie near Saint Tropez in the Provence region of Southeastern France. The winery dates back to the 18th century and is known for its 80-year old Grenache vines. This rosé was a blend of 85% Grenache, 10% Cinsault and 5% Rolle. This rosé comes in a beautiful bottle. The grapes macerated with the juice for a short time to capture the color. The light salmon colored wine offered a fruit salad aroma. It had strawberry and mango tastes and a crisp, fruity finish. Although it pairs well with seafood, roasted turkey, duck and rabbit, we discovered that it was a fitting aperitif to celebrate bringing friends together for a special occasion. The VieVité Extraordinaire is distributed through the country in many fine restaurants and wine stores. The MSRP for the VieVité Extraordinaire is $29.99.

Erin (left) and friends

With National Rosé Day (June 10, 2017) quickly approaching, consider the VieVité Extraordinaire with your daily meals or as an aperitif. Kathy and I would consider this a 3P wine. It pairs well with a porch, patio or pool.

Cheers,
Terry


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