I’m trying to be good this week and not drink wine before the big “Vintage in the Valley” event Saturday, but last night, hubby came home and needed to unwind (he was all stressed out), so I opened a bottle of Cabernet. It was a young Cab, so I aerated/”decanted” using the new Soiree aerators I have (also available in my store). I highly recommend them. It gently aerates and the result last night was a fruity, firm, lovely Cabernet. I really do need to plan a blind tasting at my house testing out all the aerators I have.

If you want to try the Soiree at a reasonable price, I have them here. See Aerators

Enjoy and

Cheers to full glasses all around!

Great Wine Source is your guide to a fantastic wine tasting party in Appleton, Green Bay, Oshkosh, Sheboygan, Fond du Lac (really throughout the State of Wisconsin). With a Passion for Wine and a Heart for Others, you can be guaranteed that you will receive great wine, great education, great entertainment for your wine tasting party and feel good about helping your local community! Visit my website

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This event featured Wines and an Asian theme, but we were informed that the wines we were trying were not Asian wines, simply selected to pair well with the Asian foods.

The Menu

Thai Lemongrass Chicken Soup paired with Kikkoman Plum wine
Asian Thai Flatbread paired with Nagasaki Berry Sake
Slow Roasted Tenderloin with cranberry orange glaze and cranberry orzo paired with William Hill Cabernet
Bananas Foster with coconut glaze paired with Mionetto Moscato

Course 1: Thai Lemongrass Chicken Soup

Simply put: AMAZING! Our chef described it perfectly as starting with a strong sense of coconut, transforming into lemon and lime flavors, finishing with spiciness at the back of the throat. It was very delicious and the sweetness of the plum wine (while normally a bit too sweet for me) helped to offset some of the spice allowing all the wonderful flavors to show through.

Course 2: Asian Thai Flatbread

The Flatbread, similar to a pizza with yellow peppers and onions (I think they were caramelized) with hot sauce drizzled on the plate for sampling. It was paired with Nagasaki Berry Sake, and I loved the Flatbread. However, I discovered that I am not a fan of Sake. I guess I enjoy fermented grapes more than fermented rice.

Main Course: Slow Roasted Tenderloin with cranberry orange glaze and cranberry orzo.

The Tenderloin was exactly that … quite tender and with mouthwatering with light orange glaze, crisp pea pods and slightly sweet orzo. The William Hill 2008 Central Coast Cabernet did not have a lot of structure, although the flavors were complimentary to the Tenderloin.

Dessert: Bananas Foster with coconut glaze

I was very interested in trying this dessert with the wine. I’ve paired Bananas Foster with a heavier dessert wine, and the sweetness can almost be overwhelming, so I was excited to pair it with a lighter wine like Moscato. This Mionetto Moscato was sparkling, light and slightly sweet. It was very nice all on its own (and the other guests at the table enjoyed it thoroughly) with enough effervescence to please and a nice compliment to the sweet dessert.

Summary

All in all, the event was delicious, a lot of fun (shoutouts to tablemates Shannon, Renee, Amanda visit Amanda’s MaryKay website, Dave and Kathy), and the next event on April 7th sounds like it will be a blast: Hollywood theme – dress up like your favorite star!

Cheers to full glasses all around!

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Pinotage

Origin

Pinotage was created in 1925 by Professor A. L. Perold at Stellenbosch University in South Africa when he crossed Pinot Noir with Cinsaut.

Style

This red grape produces different styles of wines, from young, light, and fruity, like Beaujolais; deep and robust like a Côtes du Rhône or Zinfandel, or age-worthy like Bordeaux. It has been produced into a blush version, Port style dessert wine as well as a sparkling wine.

Characteristics

You will notice smoky, blackberry or raspberry and earthy flavors, with hints of bananas and tropical fruit. If fermented at too low of temperatures, it can smell like finger nail polish remover or rusty nails. However, when fermented and aged properly, this is a very versatile and first-rate wine.

Pairing

Tuna, swordfish, grouper, rabbit, venison, chocolate soufflé.

Cheers to full glasses all around!

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Barbera

As you know from reading my other posts, I try to incorporate some of what I experience in my own wine journeys into the blog, so my readers can feel more connected. Well, last night, as I was updating my website with specials and contemplating what to post for today, my husband came home from work. He had a tough day and was very tired, but wanted to open a bottle of wine to help him relax. I selected a Barbera d’Alba we had on hand.

Origin

Like Nebbiolo, Barbera originates in the Piedmont Region of Italy and is documented to date back to the 1200s. Barbera has migrated to California, popular in the Central Valley, as well as Argentina, and historically has been used as a blending grape. But recent vintner techniques including improved barreling have resulted in a higher quality style of Barbera being produced and results in a very enjoyable wine on its own.

Style

The red wines created from the Barbera grape have a natural acidity, while remaining low in tannins. Heat can reduce the acidity, resulting less appealing wines with a lack of fruit and crispness, however, even with warm climates, the Barbera grape retains this natural acidity, making it favorable to grow in warmer climates.

Characteristics

The wines produced with this grape can range in color from deep purple to dark amber (depends on your aging techniques), and because of its great color, low tannin and acidity, make it a great blending grape. When enjoyed on its own, you may notice aromas and flavors of currant, blackberry, cherry with hints of toast and spice. As with any wine, vintner, region and barreling techniques can result in vastly different characteristics.

Pairing

Wines made from this grape will pair well with polenta with meat ragù, a warm dipping sauce originating from Piedmont called Bagna càuda, made with with garlic, anchovies, olive oil, butter, and in some parts of the region cream.

The Barbera d’Alba I enjoyed with my husband last night is a lighter red. It was very enjoyable for a later evening wine, and can be savored without food as well as with.

Cheers to full glasses all around!

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Nero d’Avola

As you may know from reading previous blogs, I drink a lot of California wines. (Research and Development when you’re a wine consultant is “tough” work, but hey, somebody’s gotta do it, right?) In the spirit of research for my blog and business, I have to experience international wines as well (YES I have to!).

 

This week will be Italian week. I already wrote about Dolcetto and Sagrantino di Montefalco and last night my husband and I enjoyed a Tola 2005 Sicilian Nero d’Avola.

Origin

Nero d’Avola originates in Sicily and is its most popular red grape, used in the region’s bestselling varietal wine. Nero d’Avola means “Black of Avola” and is named after the city Avola in southern Sicily.

Style

This wine, also known as Calabrese, historically was used almost exclusively for fortifying weaker reds in France and northern Italy, and like other Sicilian reds, has been known to be a bit syrupy with alcohol content reaching 18% (more a dessert wine than a table wine). However, styles have changed and this wine now is quite lovely with moderate alcohol content and flavors and aromas reminiscent of Syrah.

Characteristics

This wine has beautiful ruby colors with aromas of cherry and plum, and hints of spice and earth. The Tola we enjoyed was lacking in the peppery or spice finish, but was enjoyable with its full dark cherry aromas and flavors, firm tannins and the slightest hint of tartness.

Pairing

Nero d’Avola, like Syrah, will pair well with rich, zesty pastas and meat sauces. My husband and I also enjoyed it with Werther’s Dark Chocolate with Caramel.

Producer

I found the Tola at Festival Foods at a reasonable price, and would recommend it if you’re looking for a nice Italian red.

So, my “research” on the Nero d’Avola is finished (for now), on to Trebbiano. Like I said, it’s “tough” work, but somebody’s got to do it.

Cheers to full glasses all around!

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