Deep Red Cellar

Terredora Di Paolo Taurasi

Tonight I went back in time. I was enjoying every sip of this stunning 2004 Taurasi from Terredora when my mind starting doing a rewind back to the harvest of the vintage. When this vintage was being harvested, my now 15.5 year old daughter had recently turned 2 and was running around shirtless, saying adorable phrases that we still use today and was in love with toys that have long been donated. Wine has a way of bringing up beautiful memories of the past…one of the reasons I love it.

This wine has had plenty of time to relax in it’s bottle and contemplate what it wanted to become. It is a beautiful garnet color and swishes in the glass like a well framed water polo player. With each sip flavors of plum and dark cherry swirl around vines of black licorice, followed by worn leather and a heavily used cigar box. The flavors are rounded out with a sense of it all gently resting on a forest floor.

When I left Italy in 2010, I shipped back 12 bottles of the 2004 Terredora Di Paolo Falica Contadine Taurasi not knowing when I would drink it or if I would even care about running out. I have 2 bottles left and as it sits, it is perfectly aged. So now I have to decide. Will the wine still be as gorgeous as it is now in 6 years, the recommended ageing potential, or should I enjoy the last couple of bottles before that 2 year old is tossing her graduation cap in the air?

Rosé All The Way

I love this time of year. Rosé is being released and I get to be on the receiving end of it, thanks to Lauren Ashton Cellars! The release of Lauren Ashton Cellars (LAC) rosé comes with a bit more anticipation though. You see, every year owners Kit and Riinu along with the Lauren Ashton team get together and select a beneficiary to receive a portion of the proceeds from the rosé sales during their release event. This year, “Release the Rosé” is taking place on April 21-22 in the LAC tasting studio (love the usage of “studio” – so much more chic than “room”) and proceeds are going to Northshore Schools Foundation. Northshore Schools Foundation is a non-profit charity that enriches the educational experience for students, supports teachers and makes a meaningful contribution to public education and the community by raising funds, building partnerships and filling educational gaps in line with District priorities. I think we can all agree that any organization with a desire to contribute to the positive growth of children is a great thing.

Reflecting winemaker Kit’s approach of making French style wine, the 2017 rosé is a blend of 50% Grenache, 30% Mourvedre, and 20% Counnoise. On the nose, this rosé is a delightful fusion of strawberry, watermelon and pink grapefruit mingling with zesty orange and white flowers. The palate brings out more of the same and is enhanced by pleasing, bright licorice flavors.

LAC rosé sold out of the previous vintage quickly so much anticipation has surrounded this new release. In the past, the release weekend has sold over 400 bottles of LAC rosé and hopes are to surpass that this year. If you would like to purchase a bottle…or case of this beautiful rosé all while helping a great cause, click here .

Confessions of a Certified Specialist of Wine

Hi, my name is Julie, I’m a Certified Specialist of Wine (CSW) and sometimes I really suck at assessing wine. I have a lot of good days but have equally bad days where I get nothing but cherry in my red wine – #basic.

I love the days when I’m “on.” I sniff and sip and conjure up all sorts of cool adjectives, analogies and stories to paint the perfect picture of what I’m experiencing. Writing or talking about wine on those days is downright gratifying. Other days, I am obligated to assess wine and can only come up with “it’s good” (or bad). I’ve taken classes, read books, drank a lot of wine for many years and know typical characteristics of grapes and regions but have days where I am one of the dumber people in the wine world.

So why confess my deficiency? Because I know I am not alone. I know some professionals suffer in silence over their bad days. I know there are many others who may not want to confess inadequacy in this competitive wine world. To all of you, I’m saying, “It’s okay to not nail it everyday.” Let’s not lose sight of the passion behind wine making and the reason for it’s existence. Wine is not just a topic to be studied so one has knowledge to spew at a moment’s notice. Wine is a pleasure, it is social, it is unifying and best of all, magical at making memories…even when you can’t eloquently describe what the heck you’re drinking!

Ah-So What?!

After having a cork break on an older vintage wine and a second cork almost meeting the same demise a couple nights later, I finally bought an Ah-So. Although not a high dollar item, I looked at a few reviews and ordered the Monopol Westmark Germany Steel Two-Prong Cork Puller with Cover (Silver Satin) .

A few days later, the nifty little gadget showed up. I couldn’t help but start to wonder…where did this gadget get it’s peculiar name? It is hard to trace and I’m still not convinced everything I’m about to write is accurate, but it is what I found in doing research. I’ll give you a heads up – It’s a real intellectual bomb shell. You’re going to possibly regret the minutes you just spent on this somewhat worthless trivia but maybe you can use it at your next wine geek potluck.

The term Ah-so is from the German word “Ach-so” which translates into “I see.” Allegedly, this is the reaction people say when seeing how the contraption works. As in, their first thought is “What the heck is that thing” and after seeing it used say “I see”…Ach-so…Ah-so!

The Ah-so is also known as the “Butler’s Friend” or “Dishonest Butler.” Both very appropriate. You see, the butler staff figured out they could easily remove the cork on a bottle of wine with this gadget, take a few sips, fill the bottle back up with a liquid of choosing, and place the cork back into the bottle without leaving evidence of their transgressions. In the United Kingdom, these are the terms of choice.

I may not have advanced your wine knowledge on this post. But I encourage you to buy an Ah-so for the delicate corks in your life. I for one, am excited to have my new nifty wine gadget….yes, I’ll be at the wine geek potluck.

Lauren Ashton Cellars – Cuvée Arlette 2014

There’s no surprise I’m a fan of Lauren Ashton Cellars (LAC). I have sung their praises in the past. LAC is known for making wine of exceptional quality showcasing the true character of Washington terrior.

This Sunday, February 11, 2018, LAC will be releasing their 2014 Cuvée Arlette to wine club members (i.e. if not a wine club member, now would be a great time to join). I was privileged to receive a bottle for review and good heavens, does it hold up to their exceptional reputation.

Cuvée Arlette is a blend of 57.5% Merlot, 25% Cabernet Franc, 17% Malbec and 0.5% Petit Verdot. As I look at the wine, it is a beautiful rich burgundy color, like what I think of when I picture a fabulous holiday dress made entirely of velvet. It’s clear, bright with medium-high intensity and evident it is a full-bodied wine.

The nose rushes with many of the aromas coming forward at once. There’s plum, black raspberry, and blueberry in a shoving match with chocolate and dried savory herbs. The palate is similar with red plum, black raspberry, black currant and blueberry on the front palate sharing space with a subtle violet flavor. The fruits work toward the mid-palate with cedar taking over and a red pepper spice rounding out the back palate. The acidity is medium with a broader tannin structure that is pleasing alongside the flavors. The finish lingers allowing for contemplation of this elegant wine. The Cuvée Arlette is drinking outstanding right now but shows great aging potential.

If you’d like to join the LAC wine club, click here. If you’d like to purchase at least two bottles of Cuvée Arlette (it’s just good practice, one to enjoy now and one to hold on to), it will be available for sale after February 11, so mark your calendar, come back to this post and click here to order.

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

European Wine Classifications

I’m biting off way more than I can chew explaining classifications of wine in a short blog post but it’s valuable to know especially when shopping. I’m sure many of you have looked at the classifications on labels and wondered what they meant.

This information will be very general and probably out dated over time but here goes…

Classifications guarantee the requirements for the specific classification have been met and generally designate rank, but are not a guarantee of quality. The requirements vary and get more specific the greater the classification. Think of the classification system as a pyramid where the 1st Tier in the chart below is the highest rank of the pyramid and the 4th Tier is the lowest rank.

EUROPEAN WINE CLASSFICATIONS

Country	1^st Tier	2^nd Tier	3^rd Tier	4^th Tier
France	AOP/AOC^* Grand & Premier Cru¹	AOP/AOC^2*	Vin de Pays/IGP²	Vin de Table/France²
Italy	DOCG³	DOC³	IGT/IGP³	Vino da Tavola
Spain	DOCa	DO/DO Pago	Vino de la Tierra	Vino de Mesa
Germany	Prädikatswein⁵	QbA	Landwein	Deutscher Tafelwein

^*The geographic area of an AOC varies greatly from a region to small vineyard.

¹In Bordeaux, Premier Cru refers to the top level within the Grand Cru, which makes Premier Cru the highest level. In Burgundy, Grand Cru refers to the top level and Premier Cru follows in second place.

²In 2012 the EU changed the titles but you will still see labels with old titles

³In 2008 the EU changed the law to combine DOCG/DOC to DOP; however, tradition has kept Italians from changing on labels. IGT was changed under the same law to IGP this may be seen on some labels.

Note: When you see “Chianti Classico DOCG” on a label, it refers to wine made from the historical heart of Chianti dating back to the Middle Ages with somewhat higher standards.

⁵Prädikatswein are further classified by ripeness. In ascending order, they are – Kabinett, Spätlese, Aulese, Beerenaulese, Eiswien, Trockenbeerenaulese

Adapted from Neel Burton https://outre-monde.com/

Recognizing Wine Attributes

One of my favorite wine-centric websites is www.winefolly.com by Madeline Puckette. You may be familiar with Wine Folly for it’s creative visual education.

Over a year ago www.winefolly.com had a post on recognizing attributes in wine. I did the suggested exercise and wrote about it for a wine column I had when I lived in Washington. Recently I thought, “Why haven’t I shared this with my DeepRedCellar audience!” So here you go, step-by-step directions to easily learn the basics of knowing what you taste in wine.

Start by purchasing a mid-range ($10-$15) bottle of dry red wine, a blend would be nice. Pour five 3 oz. glasses of wine, using the same style glass. Keep one glass of wine as your untouched dry red wine. In one glass, soak one black tea bag for 10 minutes, remove the bag and stir to incorporate. In one glass, squeeze the juice from half of lemon and stir to incorporate. In one glass, pour 1 tsp. sugar, stir to incorporate. In one glass, pour 1 tsp. vodka, stir to incorporate. TO START EACH OF THE BELOW SECTIONS, TASTE YOUR UNTOUCHED WINE BY SWISHING IT AROUND IN YOUR MOUTH THEN SWALLOWING.

TANNIN: Taste your tea infused wine by swishing it around in your mouth then swallowing. You will immediately feel bitterness, followed by astringency on the front portion of your tongue, possibly like fine-grained sand paper.

ACIDITY: Taste your lemon infused wine by swishing then swallowing. Your mouth will pucker and water. The wine will taste more astringent and tart, maybe more bitter.

SWEETNESS: Taste your sugar infused wine by swishing then swallowing. Pay attention here, the wine will not taste sweeter, but fruitier. The wine will also have an oily sensation; this may take a second sip to feel.

ALCOHOL: Taste your vodka infused wine by swishing then swallowing. The wine will have a thicker mouth feel and may feel spicier and warm in your throat. The warm feeling will linger.

Source:  http://winefolly.com/tutorial/diy-palate-training-wine-tasting/

How To Order Wine At A Restaurant

A restaurant wine list can be overwhelming, sometimes looking more like a catalog. Even worse is the swanky restaurant that has a wine list delivered by a sommelier…intimidating to say the least. But take a breath. If a restaurant has a sommelier, thank them! The sommelier is there to help you! That should make you happy not intimidated. Talk with them on whatever level you are, and they will gladly meet you there.

Whether working with a sommelier or not, extensive wine lists should not be overwhelming. If you find yourself weaving through the pages of a wine list, here are a few tips to give you the upper hand. You can use just one of the tips or use them all to narrow down your decision:

Choose a grape variety – a helpful website to learn about grapes is www.nosnob.com/about-grapes. It will teach you information like, Merlot is pronounced “mur-lo,” it is a medium bodied, ruby colored wine tasting like cherry, plum and chocolate and pairs with pasta, grilled meat and chicken. No internet? Wine Folly: The Essential Guide to Wine by Madeline Puckette is an excellent source (you should buy this book anyway, it’s a great reference).

Choose your style of wine –

Sparkling (examples – Champagne, Cava, Prosecco)

Aromatic White (examples -Riesling, Gewurztraminer)

Light Bodied White (examples – unoaked Chardonnay, Sauvignon Blanc, Pinot Grigio)

Full Bodied White (examples – oaked Chardonnay, Viognier, Roussanne)

Rosé (made with many varieties of grapes, think of style – fruity, dry)

Light Bodied Red (examples – Pinot Noir, Gamay)

Medium Bodied Red (Merlot, Grenache, Sangiovese)

Full Bodied Red (Cabernet Sauvignon, Malbec, Syrah)

Choose by pairing the wine with your food – this is personal but there are general rules, if you would like more information, I wrote a post about a year ago on the subject: https://www.deepredcellar.com/pairing-wine-and-food/

Choose by price point – if a sommelier or wait staff is involved, pointing to a general price on the menu is a tactful way to give the sommelier an idea of your price range. This is especially helpful if you are on a first date or treating a group of people to wine and want to be incognito about how much you would like to spend.

Bottom line, it is your dining experience and your dollar, so take the time to make a decision that will make the occasion an enjoyable one.

The Lovely Sauvignon Blanc

When it comes to white wine, the choices are varied and vast: sweet Riesling, light Pinot Grigio, spicy Chardonnay, aromatic Gewürztraminer, etc. I’m a fan of them all but there is one that consistently has a place in my top ten – the lovely Sauvignon Blanc.

Sauvignon Blanc’s origin is from the Bordeaux region in France where it is typically blended with Semillon. Head up north to the Loire Valley and you’ll find Sancerre, the most famous Sauvignon Blanc of the region. In California, Sauvignon Blanc is sometimes referred to as Fumé Blanc. Robert Mondavi came up with this term in the late 1960’s after barrel aging Sauvignon Blanc to improve the negative reputation of the wine.

Light, fresh and intended to be consumed young, Sauvignon Blanc pairs perfectly with shellfish, such as crabs, oysters, and mussels. It is also a quintessential pairing for chèvre.

An outstanding characteristic of Sauvignon Blanc is it’s grassy component. It literally shares the same chemical compound found in freshly mowed grass. This peculiar feature may be difficult for some to overcome but makes it easy to discern.

The tasting profile of Sauvignon Blanc varies greatly depending on the origin of the wine. French Sauvignon Blanc has citrus notes of lime and gooseberry with a good hit of minerality. Washington, California and Oregon Sauvignon Blanc have similar citrus notes with grapefruit and white peach showing up in the warmer climates. New Zealand Sauvignon Blanc has tropical flavors coming forth, like passion fruit and also has a dominant presence of pungent green capsicum (green pepper).

No specific recommendations this time because I have not met a Sauvignon Blanc I did not like. Grab one with a cool label, from your favorite appellation, or the right price. I am sure you will not be disappointed.