3 stars (out of 5)
We picked this one up at the local wine store because we recently tried Tapena’s 2007 Temparnillo and enjoyed it. Although perhaps a good value wine, this garancha was not as much to our liking as the previously-reviewed Tempranillo. The wine was deep ruby purple in color, and promptly stained my plastic cup from top to bottom. The musty cherry aroma was somewhat unsettling, but the wine opened up a bit in our mouths with flavors of dark cherry and fig. The finish was spicy like a Christmas cookie, cinnamon and clove.
11.17.2008
XYin 2005 XYZin 10 Year Vines
4.5 stars (out of 5)
We discovered XYZin, a subsidiary of Geyser Peak Winery, on our last trip to California. This has quickly become one of my favorite zins – and I’m a zin gal, so that’s not something to be taken lightly. After nearly 18 months in the cellar, I actually opened this one (purists, cover your eyes) for cooking. I am pleased to report that it was the best beef burgundy stew I’ve ever made.
Luckily, there was some left over for drinking too. Here’s what we found:
• Color: Deep dark burgundy in color, nearly black
• Nose: Raspberry, chocolate, and earth
• Flavors: Blackberry, dark cherries, raisins
• A little hot on the finish with well-balanced tannins.
We discovered XYZin, a subsidiary of Geyser Peak Winery, on our last trip to California. This has quickly become one of my favorite zins – and I’m a zin gal, so that’s not something to be taken lightly. After nearly 18 months in the cellar, I actually opened this one (purists, cover your eyes) for cooking. I am pleased to report that it was the best beef burgundy stew I’ve ever made.
Luckily, there was some left over for drinking too. Here’s what we found:
• Color: Deep dark burgundy in color, nearly black
• Nose: Raspberry, chocolate, and earth
• Flavors: Blackberry, dark cherries, raisins
• A little hot on the finish with well-balanced tannins.
Ravenswood Zen of Zin Old Vine Zinfandel (Sonoma County, California, 2004)
2.5 stars (out of 5)
We had a hard time with this wine, and actually had to come back to it the next day because we couldn’t find the right words to describe it the first time around. This wine was black raspberry in color with a pink rim, and had has a nose of homemade strawberry rhubarb jam. Subtle flavors included cranberry, fresh earth, and autumn with a smoky vanilla finish. The wine was palatable, but not very complex. I wouldn’t recommend it for wine newbies because the flavors were hard to distinguish. Overall, it would probably pair easily with food but I wouldn’t add it to my list of top zins.
We had a hard time with this wine, and actually had to come back to it the next day because we couldn’t find the right words to describe it the first time around. This wine was black raspberry in color with a pink rim, and had has a nose of homemade strawberry rhubarb jam. Subtle flavors included cranberry, fresh earth, and autumn with a smoky vanilla finish. The wine was palatable, but not very complex. I wouldn’t recommend it for wine newbies because the flavors were hard to distinguish. Overall, it would probably pair easily with food but I wouldn’t add it to my list of top zins.
11.08.2008
Bogle Cabernet Sauvignon (California, 2006)
1.5 stars (out of 5)
Encouraged by a delicious Bogle Petite Sirah that we tried last week, I thought I would pick up the Bogle Cabernet Sauvignon – a varietal that we normally enjoy. I am sorry to say that we were sorely disappointed with this one. The nose was mostly rubbing alcohol, even after it had opened for an hour or so. All three tasters agreed that the wine lacks distinct flavor, but tasted like sour grapes. It seemed to me that the tannins were out of balance; they were too pronounced without enough structure to support them. As a result the wine tasted tart.
We didn’t finish it – which is pretty unusual for us even with a bad bottle of wine – until later when we'd already burned through a second bottle. Thankfully, we had some others to get us through the evening. Read on for notes on those….
Encouraged by a delicious Bogle Petite Sirah that we tried last week, I thought I would pick up the Bogle Cabernet Sauvignon – a varietal that we normally enjoy. I am sorry to say that we were sorely disappointed with this one. The nose was mostly rubbing alcohol, even after it had opened for an hour or so. All three tasters agreed that the wine lacks distinct flavor, but tasted like sour grapes. It seemed to me that the tannins were out of balance; they were too pronounced without enough structure to support them. As a result the wine tasted tart.
We didn’t finish it – which is pretty unusual for us even with a bad bottle of wine – until later when we'd already burned through a second bottle. Thankfully, we had some others to get us through the evening. Read on for notes on those….
Jacob’s Creek Shiraz Cabernet (Australia, 2005)
2 stars (out of 5)
The best thing I can say about this blend of Shiraz and Cabernet Sauvignon is that it wasn’t unpleasant. But it wasn’t exactly pleasant either… it was really simply nondescript. Our tasters couldn’t isolate any distinct flavors, except to say that it tasted like wine. Someone even mentioned box wine (I won’t say who). While I wouldn’t object to drinking it, I certainly wouldn’t purchase it again.
The best thing I can say about this blend of Shiraz and Cabernet Sauvignon is that it wasn’t unpleasant. But it wasn’t exactly pleasant either… it was really simply nondescript. Our tasters couldn’t isolate any distinct flavors, except to say that it tasted like wine. Someone even mentioned box wine (I won’t say who). While I wouldn’t object to drinking it, I certainly wouldn’t purchase it again.
Cline Zinfandel (Sonoma, California, 2007)
3 stars (out of 5)
The best of the bunch, I selected the Cline because I like zinfandel and it had recently been featured on a podcast to which I subscribe. This wine tasted earthy, like freshly turned fields, and had a lingering finish described by different tasters as lingonberry, dark cherry, or currant. Clearly a young wine, it was not very robust and would probably benefit from aging a year or two in the cellar. Overall, I would rate it a fair value at $13.99 but am not sure I would reach for it again so soon.
The best of the bunch, I selected the Cline because I like zinfandel and it had recently been featured on a podcast to which I subscribe. This wine tasted earthy, like freshly turned fields, and had a lingering finish described by different tasters as lingonberry, dark cherry, or currant. Clearly a young wine, it was not very robust and would probably benefit from aging a year or two in the cellar. Overall, I would rate it a fair value at $13.99 but am not sure I would reach for it again so soon.
11.06.2008
Clayhouse Vineyeards Adobe Red (California, 2006)
4.5 stars (out of 5)
The third of our “Thanksgiving tasting panel,” Clayhouse Vineyard’s Adobe Red was a delightful sip. This 2006 blend is 58% Zinfandel, 17% Syrah, 13% Petite Sirah, and 12% Malbec. Deep plum in color, it had chocolate and coffee in the nose. Subtle flavors were tobacco and dark cherry, with a burst of strawberry on the finish. Tasters reported that this wine was soft, with light flavor that dissipates quickly. I would note that this will probably be the red wine at our Thanksgiving table: it was luscious and easily drinkable, with subtleties that will pair well with lots of flavors.
The third of our “Thanksgiving tasting panel,” Clayhouse Vineyard’s Adobe Red was a delightful sip. This 2006 blend is 58% Zinfandel, 17% Syrah, 13% Petite Sirah, and 12% Malbec. Deep plum in color, it had chocolate and coffee in the nose. Subtle flavors were tobacco and dark cherry, with a burst of strawberry on the finish. Tasters reported that this wine was soft, with light flavor that dissipates quickly. I would note that this will probably be the red wine at our Thanksgiving table: it was luscious and easily drinkable, with subtleties that will pair well with lots of flavors.
Bogle Petite Sirah (Central Coast, California, 2006)
4 stars (out of 5)
Although perhaps a bit too heady for Thanksgiving, we all agreed that this is an excellent comfort wine. The nose had cherry, ripe blackberry, with a tart spiciness. We tasted chocolate and spice in the sip, especially once the wine had opened up and some of the alcohol taste had dissipated. The tannins were nicely balanced; as Kelly said, this wine “doesn’t taste like a migraine.” Though probably not our choice for Thanksgiving – it’s robust flavor might be a little much with such an assortment of foods – we agreed that this wine was highly drinkable and could possibly get you into a nip of trouble.
Although perhaps a bit too heady for Thanksgiving, we all agreed that this is an excellent comfort wine. The nose had cherry, ripe blackberry, with a tart spiciness. We tasted chocolate and spice in the sip, especially once the wine had opened up and some of the alcohol taste had dissipated. The tannins were nicely balanced; as Kelly said, this wine “doesn’t taste like a migraine.” Though probably not our choice for Thanksgiving – it’s robust flavor might be a little much with such an assortment of foods – we agreed that this wine was highly drinkable and could possibly get you into a nip of trouble.
Anton Bauer Gmörk Gruner-Veltlinger (Tracken, Austria, 2007)
Having just found out that we are hosting Thanksgiving, I visited our local wine store to get some recommendations. Truthfully, they have all been great and we’re having a tough time deciding!
Anton Bauer Gmörk Gruner-Veltlinger (Tracken, Austria, 2007)
4 stars (out of 5)
Although I am a little unsure about serving an Austrian wine at such an all-American holiday, this gruner-veltliner would pair delightfully with a variety of autumn flavors. Elizabeth said the nose on this one “smells like wine,” but others detected aromas of citrus and hard cider. It was crisp and light on our tongues, with a long floral finish and nice minerality. Overall, an excellent value ($13.99) and will probably be at our Thanksgiving meal.
Anton Bauer Gmörk Gruner-Veltlinger (Tracken, Austria, 2007)
4 stars (out of 5)
Although I am a little unsure about serving an Austrian wine at such an all-American holiday, this gruner-veltliner would pair delightfully with a variety of autumn flavors. Elizabeth said the nose on this one “smells like wine,” but others detected aromas of citrus and hard cider. It was crisp and light on our tongues, with a long floral finish and nice minerality. Overall, an excellent value ($13.99) and will probably be at our Thanksgiving meal.
11.01.2008
Veuve Clicquot Brut Champagne Gold Label (France, 1999)
4.5 stars (out of 5)
This traditional champagne is sophisticated and savvy, with a light apple taste similar to an aged hard cider. This bubbly delights the mouth with tingly bursts on the tongue and a long subtle finish. Delicious alone or with all sorts of foods: lamb, caviar, and pork belly. This one is on my list next time we are celebrating a special occasion. Yum!
This traditional champagne is sophisticated and savvy, with a light apple taste similar to an aged hard cider. This bubbly delights the mouth with tingly bursts on the tongue and a long subtle finish. Delicious alone or with all sorts of foods: lamb, caviar, and pork belly. This one is on my list next time we are celebrating a special occasion. Yum!
HRM Rex Goliath! Giant 47 Pound Rooster Pinot Noir, Vin de Pays d’Oc (California, NV)
1.5 star (out of 5)
One of my friends is a “bird guy” and likes to try wines with different birds on the label. Featuring a circus poster of Rex Goliath, the 47-Pound Rooster (natch), this one seemed like a sure bet.
He picked this bottle up for a Halloween party and it actually fit the theme: this wine was pretty scary. Weak in color and watery, tasters described it as tart and vinegary. I’m not a tremendous fan of Pinot Noirs in general, and this wine did nothing to convince me. I suppose it could have been worse, but it definitely could have been much, much better. The label, though, was appealing in a carnivale-gone-crazy sort of way.
One of my friends is a “bird guy” and likes to try wines with different birds on the label. Featuring a circus poster of Rex Goliath, the 47-Pound Rooster (natch), this one seemed like a sure bet.
He picked this bottle up for a Halloween party and it actually fit the theme: this wine was pretty scary. Weak in color and watery, tasters described it as tart and vinegary. I’m not a tremendous fan of Pinot Noirs in general, and this wine did nothing to convince me. I suppose it could have been worse, but it definitely could have been much, much better. The label, though, was appealing in a carnivale-gone-crazy sort of way.
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