Chardonnay – Deep Red Cellar

Old Bubbles

It was Friday, I worked late and showed up to a dinner party way past what would be considered “fashionable.” I expected everyone to be well into their entree but instead, they waited on my rude a%# to make an appearance. Though embarrassed, I was so happy they were such patient hosts because the evening kicked off with the most amazing bubbles I’ve ever tasted – Equinox, Blanc de Blanc, Methode Champenoise Sparkling Wine, 1995, Santa Cruz, California.

I know some people go ga-ga over bubbles and consistently select it as their drink of choice, but I’ve never been that person. I don’t like the full feeling I get from bubbles and seem to have a lower consumption capacity than I do for still wine. This old vintage sparkling wine though has me re-evaluating my stance on bubbles.

The smell had a very distinct honeycomb aroma that made removing my nose from the glass an exceptionally difficult decision. Upon further analysis, aromas of fine aged cheese, and ripe yellow and green apples rounded out the bouquet. The palate was even more impressive. Perfect, completely uniform (both in size and space), tiny bubbles danced on my tongue in a well-choreographed mix of honey, apples, apricot, and pastry. The apricot became even more prominent and the bubbles again, perfectly placed when I drank the sparkling wine with dessert – apricot pie alongside vanilla ice cream. Seemed like a well-calculated pairing but think it was more extraordinary luck.

If you haven’t done the math, the Equinox was 23 years old. That’s almost as old as my marriage, much older than my 16 year old daughter, who seems like she’s always been in my life, and was made when I was in the 4th of the 15 houses I’ve lived in. The structural integrity was so intact and clean and precise it was absolutely mind blowing! If only I held up as well as those amazing bubbles.

Pairings You Should Know

Several months ago, I wrote an article on guidelines for wine and food pairing and recently, one of my favorite readers (Joe, aka husband 😉 ) requested an article on specific pairings.

The “Classic” list below is pairings that most wine industry people agree on and is wine 101 knowledge. The “Mainstream” list is pairings many consider “no fails.” If you are beginning your journey in wine the lists will, at the very least, give you a jumping off point. I encourage you to branch out from the wines stated as many producers from around the globe are spinning similar takes on traditional wines. When in doubt, a good rule of thumb is to pair food and wine from the same region.

CLASSIC PAIRINGS:

Oysters & Chablis ~ Chablis: unoaked Chardonnay from the Chablis region, France (Champagne is also a great option with oysters)
Foie Gras & Sauternes ~ Sauternes: made using Semillon, Sauvignon Blanc and Muscadelle grapes affected by Boytritis (Noble Rot) from the Graves region in Bordeaux, France
Caviar & Champagne ~ Champagne: sparkling wine made using primarily Chardonnay, Pinot Noir and Pinot Meunier grapes that have been produced following a strict set of rules (to include secondary fermentation) in the Champagne region, France
Goat Cheese & Sancerre ~ Sancerre: Sauvignon Blanc from the eastern part of the Loire Valley, France
Stilton Cheese & Port ~ Port: fortified wine produced in the Douro Valley, Portugal
Steak & Big Reds ~ Big Reds: a mouthful of tannic deliciousness ex. Cabernet Sauvignon, Malbec, red Bordeaux

MAINSTREAM PAIRINGS:

Mushrooms & Red Burgundy ~ Red Burgundy: Pinot Noir from the Burgundy region, France often having mushroom notes
BBQ (Pork or Beef) & California Zinfandel ~ Zinfandel: a full-bodied red wine from California known for it’s spicy character (Italian Primitivo is the same varietal)
Lobster with drawn butter & oaked California Chardonnay ~ oaked CA Chardonnay: white wine of Chardonnay grapes that have spent time aging in oak barrels, often new French oak
Osso Bucco & Barolo or Barbaresco ~ Barolo / Barbaresco: Nebbiolo wine from the Piedmont region, Italy; Barolo is heavier and is a region about 10km from Barbaresco, where the Nebbiolo grape is a bit more elegant

Summer Whites

Summer is in full swing so it’s “legal” to wear white….and drink white wine! Okay, there’s no rule about white wine but it is a good excuse to start if you haven’t already!

There’s so much great white wine out there from light Pinot Gris to full body Chardonnay and plenty in-between.

LIGHT-BODIED white wines are known for their dry, refreshing flavors. They are intended to be enjoyed young while at their peak acidity and fruitiness. They’re the perfect accompaniment for warm, summer days, food optional. Some of the tastiest are Albariño, Grüner Veltliner, Sauvignon Blanc, Soave and Vermentino.

AROMATIC white wines are some of the most interesting. People either love ‘em or hate ‘em. They have distinct characteristics that set them apart and make them unique. As I’ve mentioned, I am not one to throw back a lot of wine. I am, however; one who likes a wide range of wines so this category is one I appreciate. These guys are highly perfumed often with sweet fruit aromas like guava and lychee. They have floral notes of rose, jasmine, honeysuckle, and geranium. They can even be peculiar with notes of beeswax and petroleum. Their descriptors can make them sound mostly sweet but they can also be very dry. Aromatic wines are the ones to drink if you’re eating Asian or Indian cuisine. Look for Riesling, Gewürztraminer, Chenin Blanc and Torrontés.

FULL-BODIED whites are known for their rich, bold flavors. These fellas (I assume they are dudes, I guess) are often aged in oak barrels or on their lees (dead yeast cells) giving them creaminess and flavors of butter and vanilla. You are probably familiar with Chardonnay, but try branching out to a lush Viognier or a meaty Roussanne.

If none of these “WOW” you, there’s always sparkling wine…but that is a whole other post.

Charles Smith Wines Jet City

I cannot believe it’s been almost a year since my husband and I visited Charles Smith Wines Jet City. The winery and tasting room, formerly a Dr. Pepper bottling plant, is in the Georgetown neighborhood of Seattle with views of Boeing Field’s main runways and Mount Rainier.

Pulling up to the massive, black building with windows nearly two stories high was quite impressive. Even more impressive was the monstrosity of a front door that mirrored the colossal height of the windows. This state-of-the-art facility is the largest urban winery on the West Coast and a very cool place to do some wine tasting.

A little background…Charles Smith opened his first winery in 1999 in Walla Walla. With his convivial, avant-garde style, Charles continues to be a positive force in the wine industry. In Washington, Charles Smith is the largest independent producer, the largest winemaker-owned winery and third largest winery overall. Charles Smith has won numerous accolades, including “Best New Wineries of the Last Ten Years,” “Winery of the Year,” and “Winemaker of the Year” three times, most recently in 2014 by Wine Enthusiast.

Now back to Jet City…I tasted wines from the K Vintners and Sixto labels. K Vintners is the name of Charles Smith’s first winery, which had its inaugural release in 2001 with K Syrah. All of the wines under this label are picked by hand, foot-stomped, fermented using naturally occurring yeasts and basket pressed. The Sixto label is a chardonnay only label from Charles Smith and Brennon Leighton rejuvenating interest in Washington’s old chardonnay vines. It is the sixth label that Charles has created. I took home two bottles from my tasting, the Motor City Kitty Syrah (100% Syrah, Yakima Valley) and the Stoneridge Cabernet Sauvignon (100% Cabernet Sauvignon, Columbia Valley).

If you find yourself in Seattle, you should really check this place out. The tasting room is open Wednesday thru Sunday 10:00am-6:00pm and is located at 1136 S. Albro Place, Seattle WA 98109.

Pairing Wine And Food

A friend requested I write about pairing wine and food. I was somewhat hesitant because I felt the post would either become a dissertation or be so short it would barely clear a paragraph.

There are many avenues to take for pairing, from mandatory adherence to a strict set of rules to “Vinotyping” and taste bud count affecting how a person tastes (i.e. Why You Like The Wines You Like by Tim Hanni, MW). I lean more towards the the later. In my opinion, there is only one thing you need to know: drink what you like, like what you drink. Choose a wine you enjoy and desire to drink with whatever it is you’re eating. Conceding to pairing the alleged “appropriate” wine with food will not make the pairing better if it’s not speaking to you in the first place. It will however, make for an unpleasant dining experience.

Taste is personal but I believe there are parameters we generally share. Most people establish some level of tolerance for acidity and most people like sweet food. There are even a small percentage of people who cultivate a liking to bitterness. Accordingly, consider the following basic guidelines; use them as a starting off point then follow your own personal palate preferences:

BASIC WINE AND FOOD PAIRING GUIDELINES:

Intensity: match intensity of wine and food (i.e. light wine-light food, heavy food-heavy wine)

Spicy food: pair spicy food with high acid, off dry, medium-sweet wine – try brut Rosé, Albarino, Riesling, or fight fire with fire and pair with a high alcohol spicy wine like Syrah or Zinfandel

Fatty food: pair fatty food with a high acid wine like an Vinho Verde, unoaked Chardonnay or Sauvignon Blanc, or a tannic red like Mourvèdre, Cabernet Sauvignon or Tempranillo

Salty food: pair salty food with a high acid wine or wine with a bit of sweetness – try something sparkling like Champagne, a crisp Falanghina or a tawny port (think pretzels dipped in caramel)

Sweet food: pair sweet food with wine that has a high level of sweetness or fruitiness – try a late harvest wine, Ice wine, Moscato d’Asti, which has a slight effervescence, or for something fruity try a newer vintage Shiraz or Petite Sirah, these will probably be best for those dark chocolate pairings.

My ultimate advice is to acknowledge and embrace your individual tasting preferences. If you want Chardonnay with your steak and your friend prefers Cabernet Sauvignon…congratulations, you have both nailed your pairing!

~Drink what you like, like what you drink!~

Farewell Summer Whites

How can it be that summer is over! Kids are well into school, the days are shorter…and white wines are once again forgotten until next spring.

I have little prejudice when it comes to wine but I tend to drink white wine mostly during the warm months when the sun is shining and a chilled, crisp white is the perfect patio sipper.

So goodbye Chardonnay – I realize you’re the world’s most popular white grape variety but you can be fairly neutral. I mean you’re sometimes used as a blending grape! Time to move on from your apple, lemon, pineapple, starfruit and mango aromas even though you can be deliciously full bodied with buttery nuances and toasty notes when aged in oak barrels.

So long Sauvignon Blanc – Let’s face it, some people have never really cared for your aromas of grass and green pepper. I will remember you more for your grapefruit, melon and gooseberry. Oh, and the fact that you pair so well with so many foods.

Farewell Riesling – I’m guessing not as many people drink you even though I think you ROCK…and pair perfectly with spicy food. Your aromas of lime, apple, peach, apricot, honeycomb and jasmine will be missed.

Arrivederci Pinot Grigio/Pinot Gris – I know, I know, your name means gray and it seems appropriate for you to be around for the impending gray skies but the weather will be too cold to enjoy your delicate, light bodied character. We’ve had enough of your aromas of apple, lemon, nectarine and saline (for the Pinot Grigio hanging out around the coasts of Italy). And you’re just too confusing being the same grape variety from different origins.

WAIT! There is no way I can go on hiatus until spring to enjoy these beauties again. In fact, I’m grabbing a Riesling at my favorite Thai restaurant tonight!

Remembering Jess Jackson

Jess Jackson who built a wine empire around Kendall-Jackson Vintner’s Reserve Chardonnay died in Sonoma County yesterday at the age of 81. Jackson reportedly had been undergoing treatment for melanoma for several years. He was a self-made billionaire and one of the most influential and controversial producers in the United States.

A big loss for the world-wide wine industry and a void in Sonoma County.