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2018 Mendel Malbec – A Mellow Wine To Warm Up With
As is custom, a few times a month I select a wine other than from California. As we hit our first cold evening in California (40 degrees), went to the cellar and grabbed one of my favorite Malbec’s. It comes from the famous 3,000-foot elevation Uco Valley, in Mendoza wine region Argentina. This was a younger 2018 but have always enjoyed this wine. With the fireplace this turned out to be just a perfect wine!
The Wine -2018 Mendel Malbec
(Photo ©Michael Kelly)
This wine is full bodied on the eyes with dark royal purple coloration. On the nose aromatic floral violets are also present. On the palate almost overpowering black and dark red fruits come to the forefront with tobacco, French oak, chocolate, black licorice and fresh leather. On the finish a smoky almost open fire flavor resides in the mouth along with sharp and defined tannins. Subtle vanilla and caramel sneaks in to round out the finish with just a slight sweetness. Great structure, depth and enjoyment. The wine provides an “old world sense of being” from the Uco Valley. Aged 12 months in French oak barrels. Average price is roughly $23 to $25/bottle. This wine typically gets between 93 to 96 points year after year. James Suckling rated this 94 points. On this cool evening it was a 100 points for us!!
If you like Malbec, this is surely one to have in your cellar.
Sláinte,
Michael
https://californiawinesandwineries.com
https://thewinesteward.com/ (where I purchased this wine)
2010 O’Shaughnessy Howell Mountain Cabernet Sauvignon – A Great Treat On Halloween!
The Wine – 2010 O’Shaughnessy Howell Mountain Cabernet Sauvignon
(Photo ©Michael Kelly)
2010 O’Shaughnessy Howell Mountain Cabernet Sauvignon. Mostly Cabernet Sauvignon and a little Malbec and Merlot added for roundness. On the eyes an extremely dark purple and medium-heavy viscosity. On the nose an almost overwhelming experience of aromas of violets and blackberries. On the palate everything imaginable from a mountain fruit from Napa Valley. Ranging from dark chocolate, granite to boysenberry. Largely structured similar to the Rock of Gibraltar with immense tannins but is balanced as a tightrope walker with a silky smooth finish. For the last 17+ years always a perennial favorite wine. This was a perfect wine for a treat on Halloween. Robert Parker rated it 96 points, but I even believe it is higher! The current release is 2018 and is $100/bottle.
And for the record we provided candy for the “trick or treaters” not the O’Shaughnessy!!
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.oshaughnessywinery.com/
4th Annual International Cabernet Franc Wine Competition & Celebration Registration Is Now Open
| Who is this event for? For the 4th Annual Cabernet Franc Celebration, we have opened it up to both domestic and international producers of Cabernet Franc. Last year we had 12 states and four countries participating in the event representing some 70+ wines. Also it is for both those producing a Cabernet Franc varietal wine and for blends being 50% or higher with Cabernet Franc. Why hold this event? It is to show the uniqueness and versatility of Cabernet Franc. To celebrate the wine as so much more than a blending grape. As Steven Kent Mirassou stated “Cabernet Franc, in its purest form, is all about sex. From the silkiness of its texture, to the exoticism of its aromas; from the raciness of its acidity to its emotion-prodding “it-ness”, Cabernet Franc is terrifyingly and wonderfully naughty”. Cabernet Franc has adapted and transformed its personality from Chile, France, Canada, the east coast of the US, the Michigan peninsula, the Midwest and the west coast of the US. How will the competition be judged? The event will be a blind tasting using the “Danish System”, sometimes called the group method. Unique to this event, two separate judging stations will be set up. The first will comprise of Professional Judges and the second being the People’s Choice Judges (serious consumers). Each set of Judges will award medals and award Best of Class and Best of Show based on price categories of wines (5). Who are the judges? Tom Bender has agreed once again to head up the Professional Judging Panel(s). Tom has headed up the California Sierra Foothill Competition for over 35 years, served on California State Fair Judges, is a well-known writer for various wine magazines and teaches at a local college. Other judges include Mike Dunne retired food editor, wine columnist for the Sacramento Bee, distinguished judge at San Francisco Chronicle and other events, Fran Cunniffe a DipWSET and certified Sommelier, Tana Cole winemaker from Sonoma Valley & Lodi, and WSET I, II and III individuals. People Choice’s Judges are astute individuals with years of experience and collectors. All judges are prepared with extensive documentation and profiles on Cabernet Franc’s characteristics from various geographic areas. Benefits for wineries participating? National exposure from California Wines and Wineries website which will run a full feature article on those receiving Best of Class and Best of Show (domestic and international). The story will also be sent to 70+ blogs for reposting and all social media for a reach of over 400,000. Additionally it will be submitted to two magazines with a reach of an additional 500,000 readership. The Best of Show winners will also be featured on the Cabernet Franc Day site, a Facebook blog and a podcast featured by Exploring the Wine Glass. Klearcut Media (Texas) has been invited to be on site to video graph the event for public relations for Copper Valley GC and Town Center. Where is the event being held? It is being held at the recently remodeled Copper Valley Clubhouse in Copperopolis, California (Sierra foothills) March 29th, 2023 in the Grandview Room. 2023 registration can be found at https://californiawinesandwineries.com/2023-international-cab-franc-celebration/ |
| Last Year’s Annual Cabernet Franc Winners of Best of Class and Best of Show include: Jeff Runquist – Best of Class (Amador County)Villa Vallecito – Best of Class & Best of Show (Calaveras County)Titus Family Vineyards – Best of Class (Napa Valley)L’Autre Cote – Best of Class (Livermore Valley)Kautz & Kramer – Best of Class (Lodi)Dracaena Wines – Best of Class and Best of Show (Paso Robles)De Tierra Vineyards – Best of Class (Monterey)Bianchi Winery – Best of Class (Paso Robles)Cornerstone Cellars – Best of Class (Napa Valley) Partial listing of previous year’s winners of Best of Class and Best of Show include: Diamond Mountain Vineyards (Napa Valley), Vinoce (Napa Valley), Shale Canyon (Monterey County), Steven Kent (Livermore Valley), Cuda Ridge (Livermore Valley), Grizzly Peak (Colorado), Silenus Winery (Napa Valley), Brecon Estate (Paso Robles), 3 Steves (Livermore Valley), Detert Family Vineyards (Napa Valley), Mira Winery (Napa Valley) and several others. ********************************* Two Additional Events open to the public will follow the competition:The first event is scheduled for past Best of Class and Best of Show winners or runner ups to pour at a Cabernet Franc Wine Stroll on Saturday April 15th, 2023. This will include an exquisite 30 foot charcuterie board. There will be two sessions, 11:30 am to 2 pm and 2:30 pm to 5 pm and limited to 125 per session. Details and ticket information will be available mid-February. The wineries will have the option to pour their other wines also.The second event is a gourmet dinner featuring four invited Cabernet Franc wine producers on Saturday April 22nd, 2023 in the evening. This will be limited seating for 120 people. Dinner will be provided by Executive Chef Jaime Alderete. Details and ticket information will be available mid-February. |
| Copyright (C) 2022 California Wines and Wineries All rights reserved. Our mailing address is: mkellywine@gmail.com |
2014 Lost Blues Syrah – “Walking Boss”
The Winery
It was founded in 2012 by Gio Grandinetti in Paso Robles, California. Having had this wine once before in February 2019, I wanted to get some background information on the winery and winemaker. Unfortunately, I found out he is retiring his brand! If you have any of his wine, consider yourself one lucky individual.
The Wine – 2014 Lost Blues “Walking Boss” Syrah
(Photo ©Michael Kelly)
One of the better Syrah wines tasted. At a tasting event, knew it was a good wine so I purchased two bottles back in late 2016/early 2017. Had one bottle in February 2019 and opened the other last night for dinner. On the eyes, a deep dark ruby color and heavy viscosity. On the nose a bit underwhelmed most likely because I just pulled it out of cellar and it was a bit cool or perhaps is was lying in wait to spring forth like a lion. Once in the mouth, all kinds’ of dark fruits appeared with plum and dark cherries leading the parade. Secondary flavors of peppercorn, smoke and herbaceous notes danced in the mouth. The finish was long lasting with a smidgen of sweetness at the very end.
The wine was made with whole cluster fermentation, then aged 22 months in new French oak barrels. This was a great expression of this varietal. Only 92 cases produced and sold for $48/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Paired last night with a favorite fall comfort food of meat loaf and baked Russet potato with fresh chives, accompanied by a fresh garden salad. The meat loaf was drizzled with Stewart & Jasper Orchards Cherry Pepper Sauce made with chilies and cherries. Added just a few drops of Tabasco Sauce to further spice up the meat loaf. The pairing was exquisite with the cherry flavors in the wine and the cherry in the sauce. The fruit counterbalanced the spice of the Tabasco and chilies in the sauce.
I sent Gio a note and hope to get an update as to his next steps and can only hope he is going to continue to produce wine, be it for himself or someone else.
Sláinte,
Michael
2016 idus de Vall Llach, An Enjoyable Priorat Wine With A Movie Last Night
Where and what is Priorat?
Priorat is an area about 2 ½ hour drive west/southwest of Barcelona. Priorat consists of eleven small villages in the southern portion of Catalonia in the province of Tarragona. In comparison to the country, it is an extremely small region. Priorat is a Denominació d’Origen Qualificada (DOQa), in the southwest of Catalonia. It is one of only two wine regions in Spain to qualify as DOCa, the highest qualification level for a wine region according to Spanish wine regulations, alongside the better known Rioja DOCa.
(Map from Quintin Sadler’s Wine Page, https://quentinsadler.wordpress.com/)
Brief History and Background of Priorat
This wine area has over two thousand years of history from the Romans. Due to the proximity of the Iberian Peninsula, it was controlled by the Moors until the twelfth century. In this area you get a fabulous combination of architecture from the Moorish influence as well as Romanesque.
The Priorat district gets its name from the Carthusian order who founded a monastery in the region in the end of the 12th century. Interestingly, the most changes have transpired during the last 30-40 years. Winemakers in the region upgraded their methods and equipment and began a modernization and professional approach to wine.
(Picture from https://vinenvacances.com/)
Weather, climate and soil are the major components of this region. The wine area receives 3000 hours of sunshine and roughly 15 inches of rainfall per year. The soil in the area is rich in hard slate but the roots can go through seeking underground water. A lot of the vineyards in the area follow the terrain with terraces and steep slopes.
One of the two grapes which are used in this 2016 Vall Llach “Idus” is Grenacha (Grenache) which is the lesser grape. One of the distinct traits of the grapes from the region is its ability to produce a strong, yet fresh wine. The second grape varietal used in the making of Idus and the predominate percentage is Cariñena and in the USA it is called Carignan. Carignan grows very well in the drier regions of California like the Central Valley and Sierra foothills.
Typically wines from the area have intense red coloration, with aromas of ripe fruit with a strong mineral trait from the slate vineyards. In the mouth a fleshy, strong flavoring with tannins being present are common. They present black plum, licorice and have a black pepper spice quality, coupled with berry and chocolate with a smoky scent. Cariñena is a unique black skinned grape varietal. It typically is used in blending in many wines.
2016 idus Vall de Llach Priorat
(Photo ©Michael Kelly)
The 2016 Idus is multifaceted, with alluring aromas of red forest fruit, fleshy black plums, with hints of forest herbs, wood smoke and dark minerals. Wide on the palate, the wine is both powerful and fresh for an old-vine Priorat; displaying good acidity, round tannins and an incredibly long finish. The percentage mix is 90% Cariñena and 10% Grenacha. A dark color and medium to medium heavy viscosity is present. You immediately pick up on the palate, wood smoke from cedar and the mineral traces from the slate. It is what I describe as a representation of “old world” wine. Powerful with enough acidity to give an edge, but with round tannins so as not to overwhelm ones senses. Together they provide a long and satisfying finish. On the label it states this wine can age up to 30 years with proper storage. The wine is almost “blackish” in color with just a slight deep purple rim. This is a very strong wine and recommended to be enjoyed with food.
Conclusion
I hope you enjoy the side trip to Priorat as this growing region is extremely well-known in wine circles and the grape varietals Grenacha (Grenache in USA) and Cariñena (Carignan) are extremely tasty and wonderful grapes grown both in Priorat and the USA. I have for years now always kept wine from the Priorat region in the cellar for the uniqueness, quality and delightful expression of the local area.
Sláinte,
Michael
https://californiawinesandwineries.com
https://thewinesteward.com/ (where I purchased this wine)
Tobin James Cellars – 2018 “Rock-N- Roll” Syrah
The Winery – A Brief Background
Tobin James (Toby) got his start with someone giving him six tons of Zinfandel grapes. At the time he was an assistant winemaker and he took this opportunity to make his own wine. Eighteen months later he produced his 1985 Blue Moon Zinfandel which won double Gold Medals and was listed on The Wine Spectator’s “Top 100 Wines of the Year”!! That was the unprecedented start of Tobin James Cellars. Then in 1993, Toby built Tobin James Cellars. Lance and Claire Silver joined as partners in 1996.
The winery is located eight miles east of Paso Robles on Highway 46. The property encompasses 71 acres of vineyards. Having had the old “10 mile Stagecoach Stop” on site, they went with the old-fashion western style tasting room showcasing the rugged history of Paso Robles. Today Tobin James Cellars has a tremendous following which accounts for them having the largest wine club in California of over 30,000.
The Wine – 2018 “Rock-N- Roll” Syrah
(Photo ©Michael Kelly)
Pulled this recently purchased wine from the cellar last evening as I had tasted it only once before. I again was amazed by the wine. The wine on the eyes was deep crimson in color with medium heavy viscosity. On the nose some amazing aromas of pepper and jammy fruit. On the palate it is robust where the dark fruits of blackberry and plum light up the mouth. Some Christmas spices of cinnamon, clove and nutmeg are secondary flavors that appear on the finish. Also on the finish a smokiness of a campfire barbeque come across. This is a big wine coming in at 15.2% alcohol. Tobin James suggests it is an age worthy Syrah, and it appears even at four years of age, to be still in its youth. The wine sells for $22/bottle and provides a lot of punch for the money. They also suggest their Syrah called “Blue Moon Reserve” and “James Gang” might also be of interest.
The Food & Wine Pairing
(Photo ©Michael Kelly)
Last night, I went a bit askew trying my own “creativity” with pork chops as my wife was running late. Prepared the pork chops on the stove top in a white wine, olive oil with various spices and sauces. The ingredients included: honey, salt & pepper, soy sauce, red pepper flakes, white onion slices, garlic and ginger to slowly simmer. Then served with a glaze comprised of two of my favorite cooking sauces, The Pepper Plant Sauce, made with chucky garlic and Jalapeño puree provided some kick. Combined with Stewart & Jasper Orchards Cherry Pepper Sauce made with chilies and cherries. Plated with green onions and sesame seeds. Accompanied by rice and fresh garden salad. While perhaps a bit warm from the spices, it was not a boring dry pork chop!! The cherry sauce and honey along with the fruit in the Syrah, helped in mitigating the heat of the dish. A very good wine pairing.
I look forward to trying Tobin James “Blue Moon Reserve” and “James Gang” Syrah sometime soon.
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.stewartandjasper.com/
www.blossomvalleyfoods.com (The Pepper Plant)
Trespass Vineyard – An Excellent Example of Cabernet Franc
Photo ©Michael Kelly
Pulled this 2012 Trespass Vineyard 100% Cabernet Franc wine from the cellar the other night. They are in the top twenty-five wineries making Cabernet Franc in Napa Valley (IMHO). It possesses the typical aromas of raspberry, bramble and bell pepper (pyrazines). The bell pepper can range from sharp and almost obtrusive to a sweeter roasted pepper or a spiced chocolate. A dark deep red/purple on the eyes with a medium body. On the nose, aromas of cherry, wood and black pepper are prevalent. On the palate, the fruit is strong with black cherry and an earthiness. The tannins are kept in check with a soft vanilla finish. The wine is bottled unfiltered and un-fined. Kirk Venge, along with Don & Dana Gallagher, collaborate in the winemaking process. An excellent example of Napa Valley Cabernet Franc. 150 cases of the 2012 were produced. The current vintage is 2019 which 125 cases were produced and sells for $110/bottle.
As an aside to the wine itself, two items have always caught my attention. First it is the label which is a beautiful water color of the vineyard at the base of Spring Mountain in Saint Helena. The second item is the statement on the back of the bottle which reads “Now and again one comes across a place so extraordinary it captures the imagination, yet you are not allowed to enter. We invite you to TRESPASS”. A very nice play on the wording with the picture on the front of the bottle.
Now if we could only get Donny to enter the Cabernet Franc Celebration!!
Sláinte,
Michael
https://californiawinesandwineries.com
https://trespassvineyard.com
Cuda Ridge Wines and Zephyr Grill & Bar Combine for Gourmet Wine Pairing Dinner
A standing ovation would not be sufficient to show the attendees appreciation for the gourmet food and exquisite wines paired last evening. Zephyr Grill & Bar restaurant in Brentwood (also Livermore & Smith’s Landing in Antioch) under the ownership of Randy Tei and his staff went all in to prepare unusual and elegant food pairings.
Photo ©Michael Kelly
Larry Dino, owner and winemaker for Cuda Ridge Wines and his wife Margie showcased why he has become one of the premier winemakers in Livermore Valley. Tonight was to highlight some of his “Bordeaux regional” wines including Sémillon, Cabernet Franc, Malbec, Petit Verdot and his newest Carménère.
Photo ©Michael Kelly
The tables were set impeccably and ready for the sold out feast to begin for forty plus individuals.
Photo ©Michael Kelly
First up for the evening was a seared Halloumi cheese salad topped with fennel, cucumber, asparagus, crusty capers and pomegranate seed with a pomegranate molasses dressing! Paired with his 2018 Sémillon with fruit flavors of lemon, apple, pear and green papaya. The presentation and wine complemented each other and appeared more like art than food!
Photo ©Michael Kelly
The second course was perhaps one of the best short ribs I have ever experienced. It was rubbed with cocoa and braised in Cabernet Franc. Served with celery root puree, mustard greens and a Cabernet Franc reduction sauce. Paired with the award winning 2018 Cabernet Franc with notes of pepper, tobacco and raspberry with a beautiful nose of violets. The short rib peeled off with just a fork and with each caressing sip of the wine, pure enjoyment overwhelmed the palate.
Photo ©Michael Kelly
Next up was in stark contrast being a duck Bolognese. Traditional sauce featuring vegetable mirepoix, Portobello mushrooms with fresh herbs and spices. Tossed with Ziti noodles. The duck was luscious and not gamey and the dark color 2018 Malbec softened and encased the duck sublimely with fruity flavors and velvety texture.
Photo ©Michael Kelly
The fourth course was perhaps the favorite of the evening. A filet mignon which you cut with only a fork, filled with fresh gorgonzola cheese and served with a Luxardo cherry demi sauce. Accompanied by a sweet potato mousse and seasonal vegetable Brunoise. Paired with his stellular and strong 2018 Petit Verdot with leather and aromas of field of violets.
Photo ©Michael Kelly
Before we come to the final course, the portions on each dish were a meal unto themselves! The pictures do not capture the enormity of the size. Now for the final pairing which was dessert. It was a deep brooding chocolate ganache tart served with pecans, poached pears, vanilla bean whipped cream. The description is only half the story as it capped off a two and a half hour meal. Served with a 2020 Carménère from the Insel Family Vineyards with a cavernous dark crimson color with cherry and earthy notes. Hints of dark chocolate and tobacco added to the dessert.
Photo ©Michael Kelly
Everyone at our table agreed gold medals should be awarded to the Executive Chef Jesus Martinez and his staff for his creativity and excellent food pairings. Perhaps all the attendees should also be given awards for completing the meal!!
For a delightful and beautiful meals, Zephyr Restaurant is a coveted destination, be it in Brentwood or Livermore. The exquisite wines last evening left no doubt of Larry Dino’s quest to be one of the top wine producers in Livermore.
Sláinte,
Michael
https://californiawinesandwineries.com
2012 Peter Michael Chardonnay “Mon Plaisir”
The Wine
Last night this age worthy 2012 Peter Michael Chardonnay Mon Plaisir came up on my “To Drink in 2022 List”. So off to Verona18 at the Club at Copper Valley we headed for dinner. While being Saturday, our Friday Night Wine and Dine Group moved our evening from Friday to Saturday.
The wine name “Mon Plaisir” which means “my pleasure”, is truly that with creaminess and aromas. It is one of the fullest body Chardonnay you can experience. On the eyes deep golden in color and viscosity. On the nose soft and sweet lemon, pear and honeysuckle. On the palate, vanilla, hazelnut and brioche are the three predominant features. On the finish perhaps a little green apple, but oh my, the long and the enticing finish leaves you almost breathless. It is produced with 100% naturally fermented native yeasts in 100% French oak. It is aged sur lies 11 months with the “dead lies” and bits of grape seeds and solids stirred weekly. Bottled unfined and unfiltered and coming in at 15.4% alcohol level. Both Parker & Suckling rated it 97 points and I believe them to be conservative with their ratings! It is as close as one can get to being a 100 points Chardonnay in my opinion. The vineyard is located in Knight’s Valley in Sonoma County.
Peter Michael wines be it their 4 Cabernet Sauvignon red blends, 4 Pinot Noirs, 2 white blends or their 4 100% Chardonnay wines are highly sought after and are allocated. It took me 4 years waiting just to get on their allocation list! Their current vintage is 2019 I believe it is around $150/bottle. The 2012 sells in wide range of $143 to $177/bottle. It is worth every penny for this special treat!
The Food and Wine Pairing
(Photo ©Michael Kelly)
Getting the word ahead of time of tonights special was the impetus for choosing the wine. The special fish entrée was announced as seared Ahi tuna with a wasabi Beurre blanc sauce, black & white sesame seeds, saffron risotto and vegetables of the day. The Beurre blanc sauce was good but needed more “wasabi punch” but we were able with the help of the kitchen staff make it more enjoyable. The tuna was spectacularly seared to perfection with a wonderfully fresh Ahi.
Other Wines Enjoyed By The Group
Here are some of the other wines enjoyed by the group with various dishes of pastas, scallops and pasta, meat dishes, salads, etc. All the wines were good but one other noteworthy wine of the evening was the Austin Hope Merlot. Various varieties and years of wines enjoyed came from Santa Barbera, Paso Robles, Lodi and Calaveras County.
Sláinte
Michael
https://californiawinesandwineries.com
https://petermichaelwinery.com/
https://www.coppervalleygolf.com/homepage/current-operations
Cuda Ridge Wines – 2019 Carménère
Before talking about the wine, here is a quick overview / refresher on the history of Carménère:
History of Carménère
The history of the Carménère varietal is as fascinating as it is happenstance! It was once one of the grapes in the Médoc region of Bordeaux. It served a similar purpose as Petit Verdot does today – producing a deep red ink on wines. It was one of the original six red grapes of Bordeaux. Carménère originates from the French word for crimson (carmin) which refers to the crimson color of the autumn foliage.
When the Phylloxera plague hit in 1867 destroying most of the vineyards in Europe, many thought the Carménère grape was extinct. It wasn’t until 150 years later that it was discovered that Chile had preserved the Carménère grape thinking it was Merlot (from clippings planted from France). DNA confirmed that it was the missing 6th varietal of Bordeaux.
Carménère Today
Carménère grows mainly in Chile, specifically the Colchagua Valley, Rapel Valley and in the Maipo Province. It is also grown in the Veneto region of Italy, and recently several wineries in Mendocino, Livermore, Lodi, Napa and Calaveras are producing it, albeit in small quantities. Walla Walla also has some root stock growing in Carménère.
Uniqueness of Carménère
As a varietal, it has the deep ruby coloring and aromas of red fruits. Tannins are softer and milder than Cabernet Sauvignon, thus its use in blending to soften a strong Cabernet. The use is similar to the use of Merlot in formulating an enjoyable blend. Chile produces a 100% Carménère which has a cherry and fruity flavor but has traces of smoke and earthy notes with the inky coloration.
The 2019 Cuda Ridge Carménère
This wine lived up to and exceeded some of the key characteristics of Carménère. On the eyes, a medium-heavy viscosity wine with a unique inviting deep purple coloration. On the nose, ripe Bing cherries greeted the senses. The palate is where this wine excelled. First the bright cherry taste was intense and concentrated. Plums and dark fruits then came forth with a hint of soft dry and wet earthen tones (minerality and forest floor) with black tea in the background. The earthen notes are generally found in Chilean Carménère but not found too often in California. The finish was long lasting with mocha and pepper finishing off the enjoyment. The wine is aged in French oak barrels (100%) for 18 months. This wine immediately after tasting made my “Best Wines” tasted in 2021 (full list published in December). It was still a bit “tight” but will last 5-10 years in the cellar.
Larry Dino owner and winemaker at Cuda Ridge Wines now has all six modern Bordeaux varietals available at the tasting room. The Carménère is the first locally produced wine varietal in the Livermore AVA. This second release is larger than the first year but will be flying out the door. Inquire at the winery for availability.
One of the solid and simple marketing ideas that Larry devised is his coloring scheme: White label for his Reserve wines, Black label for his non-Bordeaux wines and Purple label for his Bordeaux varietals. Obviously the Carménère falls in his Purple label.
His Carménère will surely garner many awards in the upcoming wine competitions. The wine lists for $50. Truly a good price point given the uniqueness and scarcity of Carménère plantings in California and the only current Livermore grown Carménère being offered.
The Food and Wine Pairing
Dinner with this wine was a beautifully prepared Carne Asada. The ingredients included, fresh chopped cilantro, olive oil, soy sauce, fresh squeezed orange and lime juice, minced garlic cloves, a diced jalapeno, ground cumin, Kosher salt, ground black pepper marinated for 24 hours with a flank steak. The steak was seared at 650 degrees for about 5 minutes a side along with jalapeno peppers roasting on top of the steak. Topped off with fresh minced cilantro and a modicum of fresh squeezed lime juice. Accompanying the meal was Mexican rice and a fresh garden salad.
Truly a wonderful food and wine pairing last evening.
Sláinte,
Michael