REUSACUBE: An Answer to Keeping Your White Wine Cool
Background
My typical writing is on wines, wineries and wine/food pairings. Occasionally, a product presents itself like keeping wine fresh, measuring devices, etc., and I will write it up provided it performs as stated.
This is the case with a product called REUSACUBE. Chris Tederous contacted me after reading a white wine story (https://californiawinesandwineries.com) asking if he could send me a box of REUSACUBEs. I stated my criteria, and he felt confident in the product performance to send it to me.
The Company
The company was formed in early 2024 with Chris and his business partner Andrew Reilly. The impetus for the company was Chris’s wife, a white wine drinker putting ice cubes in her drink. He mentioned that it was diluting the flavor and aroma of the wine. He and Andrew began their quest to solve this problem. While several other companies had items, they constantly failed in keeping the drink (wine, soda, iced tea, etc.) cool or cold enough due to their smaller size. They developed a much larger reusable ice cube to help the ice melt slower and provide a longer lasting chill.
Photo ©Michael Kelly
They developed REUSACUBE using polyethylene (PE) which is a high-quality, BPA free food grade plastic. The liquid inside is standard distilled water should a freakish breakage occur. The current 2” square cubes are the first in a series in their portfolio offering. They are boxed in one color or assorted colors. They are available on Amazon and come four cubes to a box.
The Set-Up
Now not from the “SHOW ME” state of Missouri but wanting to verify the claim by REUSACUBE I set forth a loosely constructed test.
Photo ©Michael Kelly
I took two identical utility wine glasses and poured a 5 ounce pour into each of them of Chardonnay. The Chardonnay came from the cellar which is kept at 55 degrees with +/- 1 degree. Many approaches could be taken, and I measured the wine from the cellar and its immediate temperature. I used two different temperature gauges that calibrated the same temperatures. Using one glass as the baseline and one glass with the REUSACUBE. The house temperature was 77 degrees, and the outside temperature was 97 the day of testing. Here are the results being measured every 10 minutes:
| Baseline (no ice) | REUSACUBE | |
| 3:43 PM | 54.9 | 54.9 |
| 3:53 PM | 63.1 | 47.2 |
| 4:03 PM | 64.4 | 43.5 |
| 4:13 PM | 66.1 | 42.9 |
Observations and Conclusions
*The REUSACUBE did in fact keep the wine cold and cooled it down from the stored temperature
*The wine glass used for this 5-ounce pour did not allow a complete submerging of the CUBE. This created a reduced ratio of REUSACUBE to liquid, yet still chilled the wine.
*I was surprised how fast the wine warmed up in a standalone position without the CUBE, meaning no person was holding either the stem or the bowl of the glass!
*My thought before this experiment, would be that the REUSACUBE upon each sip would fall in the glass and either chill my nose or upper lip. Fortunately, with the glasses used for this, that did not happen.
*On the second glass of wine, my wife and I ventured into the shade on this 97-degree day. We both inserted a new cube and after 30-40 minutes sipping the wine, the ice was only partially melted and kept the wine refreshingly chilled. My wife’s comment was simply this is a “game changer” for outdoor summer white wine being served outdoors or on a houseboat.
*With this being a stagnant test setup, a live one being a certain amount of the wine would be consumed. This, however, would introduce too many variables on time depending on how everyone drank their wine. For someone consuming it quicker, the temperature test may vary.
*Also, which glass purposed for the wine, the REUSACUBE submerging, and percentage of contact could also vary. For example, our Riedel Chardonnay glasses have more of a flat bottom, thus allowing more surface to wine contact.
*For those living in warmer temperature zones than California for example, Arizona, Texas, Florida, having the REUSACUBE in a YETI or similar product would keep wine cool for a long time.
Next Steps
Having an extensive conversation with both Chris and Andrew they have some very interesting ideas and creative strategies to advance the product. One product in development right now is a reduced size so as not to get the wine “too chilled” or being able to fit into a more styles of wine glasses. As we discussed on the phone, having your store-bought white wine chilled is great, but you would not want a $1,000 bottle of Montrachet poured into a glass to go through this temperature fluctuation. Additionally, every wine has an apex and optimum temperature to be served to capture the aromas and flavors as intended by the winemaker. Having the flexibility on their next product introduction will help.
My personal perspective is that for most people this is a summertime necessity and as my wife mentioned a “game changer” for white wine on the patio!
Sláinte,
Michael
2021 Acquiesce Winery Belle Blanc – Vive la France!
Photo ©Michael Kelly
The Winery
The word Acquiesce as a verb means to “surrender, to become quiet”. This has been their mantra since establishing the vineyard and winery. The goal was to yield to nature and let the vineyard speak as to the varietal. They have done just that but quietly they have turned the white wine world on its head!
Photo from Acquiesce Winery
Acquiesce Winery continues to impress with their white wine portfolio on French varietals. There is so much to state about Susan Tipton, owner and winemaker of Acquiesce Winery. The key takeaway is that she established her winery in Acampo (just north of Lodi) with the expressed purpose of bringing French white wine varieties to market. Lodi had been primarily known for red wines, but she turned heads with some of her unique wines such as Picpoul, Clairette Blanche, Ingénue (blend of Grenache Blanc, Clairette Blanche, Bourboulenc & Picpoul Blanc), Roussanne and more. Here are some reviews of her wines and her impact:
https://californiawinesandwineries.com/2020/08/30/2018-acquiesce-ingenue-french-and-more-french/
Her awards are too numerous to list for her wines! However two recent awards stand out for Susan Tipton: 2022 Woman Winemaker of the Year by International Women’s Wine Competition. The other is being named 2023 Winery of the Year by Visit Lodi.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Chose this wine tonight with its “French background” to go with the meal (see below). Belle Blanc is a Rhone blend of Roussanne (50%), Grenache Blanc (30%) and Bourboulenc (20%). It is Susan Tipton’s homage to a white Châteauneuf–du–Pape. Many people have heard and experienced Chateauneuf-du-Pape as a red wine. The reality is that it comes in a white format also! The region allows six white grape varieties: Grenache Blanc, Clairette, Roussanne, Bourboulenc, Picpoul and Picardan. Grenache Blanc, a mutation of Grenache noir, is the most used grape varietal.
Served in a Riedel Chardonnay glass for the full effect of the wine. First on the eyes, it is a soft golden color and medium to medium heavy viscosity. The aromatics of this wine are by far the most intriguing and surprisingly fuller than any white wine I have experienced. As Susan Tipton states “aromas of pear, stone fruit, violet, and passionfruit…”. As the wine wafts into the olfactory senses, you are immediately mesmerized, and aware that this is no ordinary “plain jane” white wine. The combination of Bourboulenc per Susan “lengthens the finish while emphasizing body and texture on the mid-palate”. This evening a distinct peach essence was noted from my previous review back in December, 2022. The grapes are hand-picked and immediately whole cluster pressed to capture their true essence of flavor. It is then sur lie aged in the tank with periodic stirring until bottling. It was originally listed on their website for $36/bottle and is 13.0% alcohol. Only 367 cases were produced with the grapes coming from the Mokelumne River Sub-AVA.
Today’s released vintage is the 2022 and is listed at $43.50/bottle and is also 13.0% alcohol.
This wine and several other Acquiesce Wines have made my annual Best Wines Tasted during the year for the last five years! This list comes out mid-December.
Recent award for Belle Blanc include:
*For the 2021, Best of Class, 94 pts at the 2023American Fine Wine Competition
*For the 2021, Double Gold, 95 pts at the 2022 International Women’s Wine Competition
*For the 2021, Gold, 92 pts at the 2023 Sunset International Wine Competition
*For the 2021, Gold at the San Francisco Chronicle Wine Competition
*For the 2021, Gold at the Orange County Wine Competition
And more recently for her 2022 Belle Blanc she has won:
*For the 2022, Double Gold at the 2024 American Fine Wine Competition
*For the 2022, Silver at the San Francisco Chronicle Wine Competition
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a modified Provençal chicken. This recipe called for olive oil, lemon juice, lemon zest, minced garlic, fresh thyme, fresh rosemary and salt/pepper to taste. This herb chicken dish was marinated for two hours and then grilled. Served with additional sauce. Accompanied with halved roasted Brussel sprouts, lightly broiled garlic French bread and Cajun style dirty rice with additional herbs.
An excellent food and wine pairing this evening!!
Sláinte,
Michael
2023 Wood Family Vineyards Chardonnay and Ahi Tuna
Background
Rhonda Wood has been making award winning Chardonnay for at least 7 years in a row and before. I personally have enjoyed this wine extensively for the same amount of time. It has also won my Best Wines tasted over the years for the same amount of time. Over the last 7 years, as a testimony of her quality of Chardonnay, I have purchased 8-14 cases a year. What I also find interesting is that while a thread of flavors is evident year to year, the nuances of the wine do change with the “terroir” of the year.
When one is consistent in a sport, they are called All Star, consistent in horse racing they are known as a thoroughbred, consistent in car racing they are called a champion, etc. All those accolades and more are indeed worthy of Rhonda’s Chardonnay and several of her other wines.
I have called the past Wood Family Vineyards Chardonnay the “Utility Player of White Wines” as it goes so well with so many dishes. I have written about the Chardonnay food pairing dishes that include Asian chicken wraps, swordfish, seared Ahi tuna, baked stuff chicken, stir fried chicken with Bok Choy, baked butterflied chicken with Swiss cheese, blackened Mahi Mahi, Tempura chicken with noodles, shrimp Pad Thai, Firecracker chicken, seared scallops and many more dishes.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes a bright and deep golden color. Swirling the wine in the glass, you immediately see the thick and rich texture of this wine. On the nose when cold, a slight lime note wafted in the senses, but as it warmed up, green apple and a tinge of green tea was present. On the palate most notable was the weightiness of the wine in the mouth. Honeydew melon was the dominant flavor with both a buttery brioche dough and soft lemon zest and almond coming to the party. Also, on the finish a fresh star fruit quality was present. This year the butter scotch finish was not present, yet the wine encapsulated the mouth with freshness.
The 2023 comes from two vineyards with 70% being Wisner and 30% being from Kalthoff Common area. These are on opposite sides of Livermore. Barrel treatment was 100% French oak with 32.5% being new 30% being once used and the balance being neutral. The wine was aged 9 months, and 900 cases were produced. The lees were stirred once every two weeks for five months. It was released on August 4th for $36/bottle and comes in just slightly higher alcohol than the 2022 at 14.6%.
The 2022 Wood Family Vineyards Chardonnay won Double Gold at the San Francisco Chronicle Wine Competition and fully expect the 2023 to do the same!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a seared Ahi tuna with ground peppercorns and seared at 1500 degrees. Drizzled with sauce of wasabi, ginger, lemon juice and black sesame seeds. Garnished with sliced green onions and slices of pineapple. Plated on white rice. This food and wine pairing is always one of my favorites!
The Winery
Photo from Wood Family Vineyards website
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Sláinte,
Michael
How and Why Did Cabernet Franc Become My Grape of Choice?
Background
Many people both casual wine drinkers and wine aficionados have asked what and why my “love affair” with Cabernet Franc? Firstly, I enjoy just about all varieties of wine from A (Alberino) to Z (Zinfandel). But very few wines have had the endurance run that Cabernet Franc has in my life.
Photo ©Michael Kelly
It started at a tasting with Robert Mondavi in 1978 at his winery. Both my wife and I were caught off guard as to the intensity of flavor of his 1974 Cabernet Sauvignon Reserve. While always liking his wines, he mentioned that using a small percentage of Cabernet Franc provided a punch and texture to accent the Cabernet Sauvignon. Being a newbie in the wine world at that time, I was fascinated to hear about and explore Cabernet Franc in great depth.
The Journey
Photo ©Michael Kelly
From that day forward, I started ferreting out Cabernet Franc wines and winemakers. Back in 1978 very few wineries were making a 100% Cabernet Franc but used it sparingly and in moderation for blending. While Cabernet Franc has always been a wine of importance in Bordeaux blends it was not really a known standalone wine in the USA until the 1990’s. As the years passed, I started literally sniffing out small producers of Cabernet Franc wine. One of the first was Crocker & Starr with Pam Starr being a strong advocate of this grape. She in turn provided me “clues” to other great winemakers of Cabernet Franc. Over the years I met many winemakers and tasted such remarkable wines of Cabernet Franc from Keenan, Barnett, Titus, LXV Wines, Cuda Ridge, Dracaena Wines, Absolution Cellars, PureCru, Crystal Basin Cellars, Wood Family Vineyards, Shale Canyon, Kautz & Kramer, L’Autre Cote, 3 Steves, Rosa Fierro Cellars, McKenzie-Mueller, Kenefick Ranch, J. Lohr Vineyards, Ancient Peaks, Lava Cap, Villa Vallecito, Mineral Wines, Selin Cellars, Dunning Vineyards, Vinoce, Palazzo, Brickbarn, Middle Oaks, Mountain Terraces, Callaghan Vineyards, Vivac, Quady North, Narmada Winery, Fjord Vineyards, Benmarl, Detert, Vermilion Valley, Oakville East, YoungInglewood, Trespass Vineyards, Vineyard 29, Shadybrook Estate, Spangler Vineyards, Camaraderie Cellars and many more across the USA. Also found a host of wines from Argentina, Chile, France, Italy, Canada and many more countries.
While I can’t seriously remember the first 100% Cabernet Franc I tasted, it has since attracted me to try and taste many production vintages by wineries, terroirs and regions of the world trying to understand its nuances of flavors. Essentially no two are identical!
Today I have many vintages of Crocker & Starr Cabernet Franc in cellar and credit Pam Starr with fostering and developing my “love affair” with Cabernet Franc. All the previous wineries mentioned, and many others have been such a joy to savor their wine on this journey of 100% Cabernet Franc and Cabernet Franc blend odyssey.
The Allure
Over the years, I have found many other noteworthy and reputable wine aficionados have had a similar “love affair” with Cabernet Franc. Jancis Mary Robinson the well know British wine critic, journalist and wine writer quote of Cabernet Franc sums up her feelings “I’m not a huge enthusiast of the sexual stereotyping of wines but even I can see that Cabernet Franc might be described as the feminine side of Cabernet Sauvignon. It is subtly fragrant and gently flirtatious rather than massively muscular and tough in youth. Because Cabernet Sauvignon has so much more of everything – body, tannin, alcohol, color – it is often supposed to be necessarily superior, but I have a very soft spot indeed for its more charming and more aromatic relative, Cabernet Franc.”
Steven Kent Mirassou, 6th generation winemaker extraordinaire of Lineage Collection, L’Autre Côte Wines and Steven Kent Winery and recent author also has a straight forward “love affair” with Cabernet Franc with this quote “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”.
For me, I have for years called Cabernet Franc “the seductress of wines”, as I was smitten back in 1978!
Cabernet Franc as the Utility Player of Red Wine
But why Cabernet Franc verses for example Cabernet Sauvignon? Again, I love Cabernet Sauvignon and it dominates the cellar by volume and Cabernet Franc being the second largest varietal. I believe wine and food are like one coin being of heads & tails, wine and food pairings bring out the best in each other. While a few wines can be enjoyed as a stand-alone drink, together they bring out the best in each other. In my weekly writings, I quote Andre Simon in the statement “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners”.
Photo ©Michael Kelly
Cabernet Franc can easily be referred to as the utility player of red wines. With it grown world-wide, its terroir is indigenous to the location grown and food profiles range the gamut. Robert Parker in quoting about Cabernet Franc from Crocker & Starr stated they “are glorious representations of this underrated variety, and are the very definition of tension, precision of flavors, great structure and a texture that begs for a wide host of foods. This could be because there’s a note of cardamom in these Cabernet Francs, which may be their hallmark. Cardamom is a mysterious spice, often recalling bark, stones, flowers and fruit all at once. So it’s no wonder these wines are welcome at most any table.”
While extremely easy to pair up a nice ribeye or filet mignon with a Cabernet Sauvignon, it is equally enjoyable to have it paired with a heavy, tannin and acidic Cabernet Franc. Cabernet Franc from Loire Valley is a mild, soft and cuddly Cabernet Franc and can be a great dinner companion from pork to just about any main entrée. A noteworthy high-altitude wine from New Mexico, Vivac can handle just about any red meat. Even sparkling Cabernet Franc Rose, Blanc or a lighter “Chinon style” Cabernet Franc can go with many fish selections such as salmon, Petrale sole, tuna, etc.
Cabernet Franc Becoming King
The evolution of Cabernet Franc has exploded during the last few years as a standalone varietal. In the latest California Red Wine Grape Crush (2023) it shows that Cabernet Franc is the most expensive grape varietal per ton on average for the harvest. It went for $4,534/ton and Cabernet Sauvignon went for $2,121/ton. These are average prices per ton for the entire state.
Seven years ago, I met via telephone call with Lori Budd of Dracaena Wines. She and her husband Michael were responsible for securing December 4th on the worldwide calendar as Cabernet Franc Day. This day continued to intrigue me for about a year and decided to hold a wine competition exclusively for this varietal.
Cabernet Franc is so wide ranging in flavor based upon the terroir that appeal is worthwhile on its own accord. Add to the “mysteries of the grape” and range of intensity, you now have my personal perspective of this tantalizing wine. It is with this background that I started 6 years ago the Annual International Cabernet Wine Competition. It is held in March/April timeframe with two sets of judges (Professional & People’s Choice) and is a blind competition.
If you want to truly appreciate an intriguing and opulent wine, pick up a bottle of Cabernet Franc and possibly start your own love affair.
Sláinte,
Michael
2019 Spangler Vineyards Won Best of Show and Double Gold at 5th Annual Cabernet Franc Wine Competition
Background
Photo ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration (April 2024), Spangler Vineyards 2019 Cabernet Franc won Best of Show from the People’s Choice Judges in the Northwest Division. They also won a Double Gold Medal from the People’s Choice Judges. The Professional Judges awarded them a Silver Medal. This division was for Cabernet Franc varietal wines representing a minimum of 75% Cabernet Franc grapes coming from Oregon and Washington in the Northwest Division.
The Winery
Photo from Spangler Vineyards website
Spangler Vineyards is located at 491 Winery Lane, in Roseburg, Oregon. Roseburg is halfway between Eugene and Grants Pass and is considered southern Oregon next to Hwy 5. Pat Spangler moved from Chicago, initially looking for a winery in Sonoma County, but found an established winery for sale in Oregon in 2004. Once on the property the warm weather and various micro-climates were perfect for him to pursue his passion for Bordeaux varietal wines, especially Cabernet Franc and Cabernet Sauvignon.
His wines are a combination of focusing on big, bold red wines such as Cabernet Sauvignon, Cabernet Franc and Merlot. He also features some Rhone favorites such as Syrah, Petite Sirah and Viognier. Additionally various sparkling wines, an unoaked Chardonnay and others fill out his offering. The total production is around 2,500 cases with almost all going to the wine club members.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine entered this year was the 2019 Cabernet Franc from the Sundown Vineyard. The 2019 won a Gold Medal at Savor Northwest and was rated 92 Points by Wine Enthusiast. It is 14.5% alcohol and was priced at $32/bottle. He typically uses specially ordered French barrels with a medium plus toast being 1/3 new, 1/3 once used and 1/3 being twice used.
Today’s vintage is the 2020 with 14.7% alcohol and still priced at $32/bottle. The 2020 has already won the following awards:
*Gold Medal – Best of Class – Cascadia international
*Gold Medal – San Francisco Chronicle Competition
*90 Points and Gold Medal at BTI/Tastings.com
*90 Points and Gold Medal at Oregon Wine Awards
Photo ©Michael Kelly
The 2019 being reviewed and Best of Show winner is a beautiful radiant violet color on the eyes and with medium viscosity. My a priori thinking was this would be a lighter Cabernet Franc. Upon just the first sniff of the aroma coming from the glass, I knew I was incorrect. This was a robust and hearty version of Cabernet Franc from southern Oregon. Deep floral violet aromas jumped from the glass to the olfactory senses along with juicy red plums. Once on the palate, fresh raspberries, distinct pyrazines (bell pepper flavoring), red ripe cherries and a tinge of black licorice completed a delicious and all-encompassing taste. The finish was dry with surprisingly bold, gripping, spicy tannins and a tinge of black pepper. The tannins were welcome with the meal below. This Cabernet Franc was significantly different than many tasted from Oregon in an extremely positive note!
In a follow up conversation with Pat, he mentioned the diurnal swings in the Roseburg area are some of the most dramatic in the USA. For example, the day we spoke, it was going to be a high of 102 and a low of 51 degrees! The warm days and cool evenings are ideal for Cabernet Franc (and other varieties).
This wine will make my annual Best Wines tasted during 2024. That list is reserved for roughly 2% of the 1600-1800 wines tasted during the year! That list comes out each December.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine tonight to go with seared “Black & Blue” filet Mignon. Seared at 1500 degrees and served with a nice burn on the outside and rare on the inside. Served topped with crumbled Danish Blue cheese. Accompanied by seasoned and roasted quartered small Yukon Gold potatoes topped with Parmesan cheese and crisp bacon. A fresh garden salad completed the meal. This was an excellent food and wine pairing with the wine bringing the bold tannins to engage with the meat.
Sláinte,
Michael
Silver Crest Cellars Wins Best of Show from People’s Choice Judges at 5th Annual Cabernet Franc Wine Competition
Photo ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration, Silver Crest Cellars won Best of Show from the People’s Choice Judges in the Central Division. They also won a Silver Medal from the People’s Choice Judges. This division was for Cabernet Franc varietal wines representing a minimum of 75% Cabernet Franc grapes.
The Winery
Photo from Silver Crest Cellars website
Silver Crest Cellars is located northeast of Cleveland, Ohio in Madison Ohio near the edge of the Grand River. They opened the winery in June 2018 by local grape growers and uses grapes from their family vineyard which dates back as far as the 1930’s and other local vineyards.
Today they make a variety of wines including besides their Cabernet Franc Riesling, Cabernet Sauvignon, Dornfelder and Chardonnay. Additionally, they make other local and historical varieties and blends.
Map from The Stories | Crushed Grape Chronicles
Ohio grows a broad range of grape varieties and today they boast between 450 – 500 wineries in the state. This makes them one of the top ten wine-producing states in America. In Ohio there are five recognized viticultural areas: Lake Erie, Isle St. George, Grand River Valley, Ohio River Valley and Loramie Creek.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Besides winning the Best of Show at the 5th Annual Cabernet Franc Competition from the People’s Choice Judges, they have also won the following awards:
• International Cabernet Franc Competition – BEST OF SHOW
• San Francisco Chronicle: Silver Medal
• San Francisco International: Bronze Medal
• Dan Berger (formerly Riverside) International: Silver Medal
• American Wine Society: Bronze Medal, 86 points
This 2018 Cabernet Franc was grown at their Schubert-Ferney vineyard on the south side of the Grand River Valley. Here at this warm climate site, it allows the Cabernet Franc grapes to fully ripen with red fruit, spicy flavors and very typical of Loire-style Cabernet Franc.
On the eyes a medium dark reddish brown brick coloring. On the nose fragrant aromas of violets. On the palate, soft tannins and reserved fruit flavors. On the finish a little tart cherry and rhubarb.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner to go with a dry rubbed BBQ’ed chicken breast. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, chipotle seasoning, pepper and a little extra virgin olive oil. The slices of chicken provided ample flavors and the wine was wonderful assimilating with its this refreshing and exquisite flavors. The meal was accompanied by roasted Brussel sprouts drizzled with balsamic reduction, artichoke and a fresh garden salad.
Sláinte,
Michael
2019 Quady North Brut Sparkling, a Double Winner at the 5th Annual Cabernet Franc Competition, Specialty Division
Photo from Quady North website
Background
Photos ©Michael Kelly
At the 5th International Cabernet Franc Wine Competition & Celebration, Quady North won Best of Show from both the Professional and People’s Choice Judges in the Specialty Division. Both sets of judges also awarded them a Silver Medal. The Specialty Division included Cabernet Franc Blanc, Sparkling and other presentations representing a minimum of 50% Cabernet Franc grapes.
The Winery
The winery was founded in 2005 when Andrew and Laurel Quady partnered with their son, Herb. They are located on a 100 acre estate vineyard in the Applegate Valley of Southern Oregon. The winery is known for the Rhone varieties of Syrah and Viognier as well as their Cabernet Franc. They also source from other vineyards in Southern Oregon as the warmer temperatures are found there. They are committed to small lot production to showcase the expressive vineyards of Southern Oregon.
Herb and his wife Meloney made their first vintage in 2006. Herb was working as the winemaker at Troon Vineyard. The original planting was named “Mae’s Vineyard” after their eldest daughter Margaux Mae. In this vineyard, Syrah, Viognier, Cabernet Franc, Grenache, Tannat, Malbec and Orange Muscat were planted. In 2011 a second planting was named for the younger daughter Serafina Eevee and planted with Grenache Blanc, Marsanne, Roussanne, Cabernet Franc, Grenache Noir and Malvasia Bianca. Both vineyards are certified sustainable and Certified Organic.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Do you know the name of the cage that is on sparkling wine? It is called a muselet. It comes from the French word museler meaning to muzzle since the carbonation pressure is intense. The typical pressure of a bottle of sparkling is between 70-90 pounds per square inch, more than double most car tire pressure. The muselet helps secure the cork in the bottle and sealed.
The soft amber coloring of the champenoise method wine shines brightly in the bottle and the glass. It is both intriguing and alluring in its color. It is medium body viscosity. On the nose are aromatic of floral and pomegranate. On the palate, the dominant flavor of green apples floods the mouth with each sip. Surprisingly, very little typical Cabernet Franc notes of pyrazines (green peppers) and distinct other Cabernet Franc flavors appeared. In fact, this wine was refreshing and very enjoyable without the typical Cabernet Franc notes. It did have a secondary flavoring of ripe raspberries. On the abbreviated finish, still provided enough “umph” to complete the tasting with the brut dryness and lively acidity.
Wine Enthusiast rated it 95 points. It was made with 100% Cabernet Franc grapes using extended tirage (10 months), making it 26 months before disgorging. The 2019 sold for $39/bottle and came in at 11.9% alcohol. The next vintage release is due this fall of 2024.
This wine will make my annual list of the Best Wines tasted during the year which comes out in December. Only 2-3% of the 1600-1800 wines tasted make the list and it is split between under $50 and $51 and above price points.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Not being sure how to pair a sparkling Brut Rose of Cabernet Franc, I assembled a charcuterie board featuring various items. This included dry roasted almonds, specialty crackers, sharp cheddar cheese, pepper jack cheese, fresh red seedless grapes, Bianco de Oro salami, fresh figs from our tree, blueberries and Spanish Queen olives. All the items paired exquisitely.
Sláinte,
Michael
2023 Cuda Ridge Wines Sauvignon Blanc – Flavors Galore!
The Winery
Photo ©Michael Kelly
This is one of my favorite pictures of Larry at a recent tasting this year. Lots of captions can be used to describe his motion. For this story I will forego the story about the big fish that got away and state Larry was describing the spectrum and enormity of his Sauvignon Blanc
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is where one should not judge a book by its cover! While on the eyes a pale almost clear coloring thinking this is nothing more than “glorified water” or light Sauvignon Blanc. The truth is just the opposite. Bright and crisp aromas of peach and white grapefruit greet the olfactory senses. Then when on the palate, this wine becomes larger than life with grapefruit being the pronounced flavor. Secondary flavors lime and lemon grass let their presence be known. The finish was extremely and enjoyably long, especially for a Sauvignon Blanc.
Having only had two tastings of this wine previously, this wine just made my Best Wines tasted during the year for 2024 (comes out each December). It will be a summertime winner on the patio and being only 12% alcohol is great for social occasions. It is listed for $30/bottle and the surprising punch of power and flavors was astonishing. This wine has won awards at both the San Francisco Chronicle Wine Competition and the Alameda County Fair.
Photo ©Michael Kelly
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was chosen to go with this wild caught Petrale Sole. It was a baked recipe with some additional spices added. The basic Mediterranean recipe called for lime juice, extra virgin olive oil, melted butter, sliced shallots, garlic, capers, kosher salt, black pepper, ground cumin, garlic powder, sliced Italian stuffed olives and sliced green onions. Served with fresh Rosemary and lemon slices. I added parsley, thyme and a little Ken’s Northern Italian Lite dressing with basil and Romano cheese. Accompanied by quartered, seasoned and roasted Yukon Gold potatoes and an artichoke.
The fish with the scrumptious wine, made a wonderful food and wine pairing meal !
Sláinte,
Michael
2022 Wood Family Vineyards Chardonnay
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2
Recently at the San Francisco Chronicle Wine Competition (largest in North America), Wood Family Vineyards won the following awards and not all are listed:
2019 Cabernet Franc – Double Gold
2021 Malbec – Double Gold
2019 Cabernet Sauvignon “Clone 30” – Double Gold
2021 El Loco Rojo Red Blend – Double Gold
2021 The Captain Red Blend – Double Gold
2022 Chardonnay – Gold
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First off, my apologies to Robert Louis Stevenson:
“In the glass, the juice glistens of golden perfection,
A sculptured artwork displaying the winemakers’ vineyard reflection
Of quality, detailed preciseness and caressing hands.
Aromas abound from the origins of the vineyard of dreams
Conjoined with the bountiful fruits of the vine, apple & pear flavors
With an undercurrent of almonds, light citrus and encased in a brioche wafer.
The finish of exquisiteness frames the sip and beckons again to the taster.
But enough, as it is time to partake and enjoy this invigorating elixir”.
-ode to Rhonda Wood’s 2022 Chardonnay by Michael Kelly
It is a great wine with fruit flavors and with a medium heavy viscosity. This wine has made my annual Best Wines Tasted each year for the last five years! The current release is the 2023 Chardonnay and is 14.6% and list price is $36/bottle. See the review of the 2023 at:
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with wild caught fresh salmon. Baked on the BBQ in a pan with lemon juice, wasabi, ginger, minced onions, diced pineapples, sea salt, black pepper and honey. The fish was excellent with the wine coating each bite.
Sláinte,
Michael
2018 Oakville East Franc ‘N Stern – Cabernet Franc
The Winery
The name Franc ‘N Stern is as intriguing as Elliot Stern, owner, who has called his Cabernet Franc, Franc ‘N Stern since the introduction. I met Elliot many, many years ago and went through his lineup of wines at his kitchen table. I immediately enjoyed his Cabernet Sauvignon and the Cabernet Franc. I have always kept both in the cellar as “trophy wines”. The Franc ‘N Stern Cab Franc is an easily remembered name and his wine notes are whimsical and play on the “Frankenstein” theme. His notes alone are price worthy. Currently besides their Cabernet Franc, he produces two distinct Cabernet Sauvignons (Exposure and Harter Family Double H Ranch) and a red wine blend. He has previously scored 94 points from Wine Enthusiast for his Cabernet Franc and Cabernet Sauvignon Exposure. Marie-Laure Ammons, originally from France is the head winemaker at Oakville East.
The Wine – “Wine if bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine is extremely dark purple and magenta colored with crimson red hues. On the nose, dark fruits, soft pipe tobacco, dark chocolate and fresh ground black pepper. On the palate, spices, including reclusive pyrazines (bell pepper taste), along with blackberries swarm the mouth with enticing and vibrant flavors. Rounded velvety tannins provide a medium long finish. With Marie-Laure coming from France, this is an exceptionally smooth wine in the French Cabernet Franc tradition. As Elliot states in his humorous notes, “IT’S ALIVE, IT’S ALIVE!! This wine retails for $100 and is worth every penny.
Sláinte,
Michael