Open til 6 pm!
HAPPY NEW YEAR, ASHEVILLE!!
Thursday, December 31, 2009
It's time for BUBBLY!
This is one of our absolute favorite sparklers! Get one for tonight's toast, or choose one of a dozen others here at The Wine Studio!
Monday, December 28, 2009
Saturday, December 26, 2009
Free Sparkling Wine Tasting, noon-6pm! Here's the line-up:
Come on down to The Wine Studio and get ready to ring in a New Year with 5 of our favorite sparklers!
Dibon Cava, Penedes, Spain - $12
Luna Argenta Prosecco, Veneto, Italy - $12
Sant'Evasio Moscato d'Asti, Piemonte, Italy - $15
Sant'Evasio Brachetto d'Asti, Piemonte, Italy - $17
Perrier-Jouet Champagne, France - $44
(And read on to discover what makes our tastings the most unique!)
The Wine Studio offers free tastings each Saturday from 12-6pm. While we always announce the theme, the wines themselves are usually tasted blindly, to allow participants to taste and judge the wines on their own merit - and to eliminate the often unconscious bias of “oh, I like that label” or “I don’t like {insert grape name here}”. It is our goal to create a learning experience with each tasting and to equip you with tools you can use to best describe what you like (and perhaps more importantly, what you don’t like!). This means we use maps to talk about where the grapes are grown, how the wine is made and the inspiring stories behind its production. We also have aroma wheels handy so we can begin to describe what we perceive. The better we can communicate our experience, the more likely we are to find wines we thoroughly enjoy!
So come on down and check us out...we're always happy to pour for you!
Thursday, December 24, 2009
The Wine Studio is OPEN today from 11-5pm! Need an extra bottle of wine for the dinner table? A last minute gift or stocking stuffer?
Here are some more great reasons to visit!
1. It's the last day to get our teardrop decanter for only 8 bones! Unleaded and dishwasher safe! (normally $10)
2. Chimay giftpacks!
3. Stocking Stuffers! Including the coolest pulltap corkscrews around, wintry pewter bottle stoppers, picnic corkscrews (only a buck fifty and everyone needs one in their glove box!), champagne recorkers and more!
4. Randall Grahm's super cool, hot off the presses, AUTOGRAPHED new book "Been Doon So Long"!
5. The Wine Bible and The World Atlas of Wine!
6. Auld Asheville Vintage Ale - Celebrate Highland Brewing's 15th Anniversary!
We will be closed tomorrow, but will open back up on Saturday, 11-8, with our FREE Wine Tasting running from 12-6. Our theme this week is Sparkling Wines to help ring in the New Year!
Happy Holidays, Asheville!!!
Monday, December 21, 2009
Chimay Gift Packs for the beer lover in your life at The Wine Studio!
One each of Chimay's Trappiste ales...
Chimay Grand Reserve (Blue): Strong Dark, 9%
Chimay Premiere (Red): Dubbel, 7%
Chimay (White): Tripel, 8%
And the perfect glass to accompany the experience!
Only a few left!
Sunday, December 20, 2009
Pretty decanters for the wine lover in your life!
Testing out Posterous!
Jessica Gualano
828.273.1889
sent from my iPhone
Wednesday, August 19, 2009
Opportunities to WIN!!
Hello wine lovers,
Let me start out by saying sorry I haven't written anything in two months! I hope to do better with writing more often, but as many of you already know, I'm more of a speaker than a writer!
And that being said, I'm sure there are lots of you out there who haven't had the chance to attend one of my tastings or classes, yet. So, I'm running a Twitter promotion, giving two opportunities to get in on the wine tasting action!
1. One lucky gal will win a FREE Girls on Grapes membership, which includes all tasting fees for one full year! This is a $150 value! Please visit my website for current meeting calendar: http://www.ashevillewineconsulting.com/
2. One more lucky person (guy or gal) will win two FREE tickets to Asheville Wine Consulting's Wine Foundations Class (which is my version of Wine Appreciation or Wine 101). This is an unforgettable two and a half hour wine experience that introduces any wine lover to a unique approach to wine discovery from vine to bottle! This is a $100 value! The next Wine Foundations Class is now scheduled for Sunday, September 27, 5-7:30pm
What do you have to do to win?
1. Possess or establish an active Twitter account
2. Visit http://www.corkd.com/ and set up an account
3. Add a wine (and your personal review of that wine) to your "Wine Journal" on cork'd.
4. To be considered for the Girls on Grapes Membership, tweet a link to your review like this:
@girlsongrapes @corkd Here's my latest wine review! http://tinyurl.com/m8m8cr
5. To be considered for the Wine Foundations tickets, tweet a link to your review like this:
@ashevillewine @corkd Here's my latest wine review! http://tinyurl.com/m8mcr
If you'd like to enter to win both prizes, you must do two separate wine reviews.
I will choose the winners based on inclusion of certain criteria. 1. What can you note about the color of the wine? 2. What does the wine smell like? 3. How does the wine taste? 4. How does the wine finish on your palate? 5. How would you contextualize this wine? i.e. when would you most like to drink it? what would you pair it with? I'm really just looking for some creative and fun wine drinkers to share their experiences with me...please have fun with this!
DM or email me with any questions jessica@ashevillewineconsulting.com The deadline for your wine reviews is Sunday, August 23th, 11:59pm! I'll post winners on Monday morning!
Let me start out by saying sorry I haven't written anything in two months! I hope to do better with writing more often, but as many of you already know, I'm more of a speaker than a writer!
And that being said, I'm sure there are lots of you out there who haven't had the chance to attend one of my tastings or classes, yet. So, I'm running a Twitter promotion, giving two opportunities to get in on the wine tasting action!
1. One lucky gal will win a FREE Girls on Grapes membership, which includes all tasting fees for one full year! This is a $150 value! Please visit my website for current meeting calendar: http://www.ashevillewineconsulting.com/
2. One more lucky person (guy or gal) will win two FREE tickets to Asheville Wine Consulting's Wine Foundations Class (which is my version of Wine Appreciation or Wine 101). This is an unforgettable two and a half hour wine experience that introduces any wine lover to a unique approach to wine discovery from vine to bottle! This is a $100 value! The next Wine Foundations Class is now scheduled for Sunday, September 27, 5-7:30pm
What do you have to do to win?
1. Possess or establish an active Twitter account
2. Visit http://www.corkd.com/ and set up an account
3. Add a wine (and your personal review of that wine) to your "Wine Journal" on cork'd.
4. To be considered for the Girls on Grapes Membership, tweet a link to your review like this:
@girlsongrapes @corkd Here's my latest wine review! http://tinyurl.com/m8m8cr
5. To be considered for the Wine Foundations tickets, tweet a link to your review like this:
@ashevillewine @corkd Here's my latest wine review! http://tinyurl.com/m8mcr
If you'd like to enter to win both prizes, you must do two separate wine reviews.
I will choose the winners based on inclusion of certain criteria. 1. What can you note about the color of the wine? 2. What does the wine smell like? 3. How does the wine taste? 4. How does the wine finish on your palate? 5. How would you contextualize this wine? i.e. when would you most like to drink it? what would you pair it with? I'm really just looking for some creative and fun wine drinkers to share their experiences with me...please have fun with this!
DM or email me with any questions jessica@ashevillewineconsulting.com The deadline for your wine reviews is Sunday, August 23th, 11:59pm! I'll post winners on Monday morning!
Monday, June 15, 2009
The Greening of the Wine Industry: Sustainable, Organic and Biodynamic Wines
Jessica Gualano of Asheville Wine Consulting, Girls on Grapes, and Hops & Vines presents:
The Greening of the Wine Industry: Sustainable, Organic and Biodynamic Wines
2nd Annual Spring Wine Dinner
June 24th (Wed), 7pm
Windows on the Park
Menu by The Colorful Palate
$40/person (includes tax and tip!)
6 wines (biodynamic & organic), 4 courses (locally-sourced menu)
The Line-Up:
$40/person (includes tax and tip!)
6 wines (biodynamic & organic), 4 courses (locally-sourced menu)
The Line-Up:
- Skewer Duo - Summer Caprese, Pickled Shrimp & Cucumber
NV Tiamo Prosecco, Valdobiadenne, Italy (organic) - Local Trout Cake with Bibb Lettuce, Sugar Snap Peas, Peppers & Chow-Chow dressing
2007 Claude Branger Muscadet Sevre et Maine, France (organic)
2007 Le Drunk Rooster Grenache, VdP de Vaucluse, France (biodynamic) - Grass-fed Pulled Pork Shoulder, Creamy Corn Bread Pudding & Roasted Whole Okra
2007 Alain Normand Macon La Roche-Vineuse, France (lutte raisonnee)
2007 Gemtree Vineyards "Tadpole" Shiraz, Australia (biodynamic) - Dessert - Berry shortcakes with housemade vanilla bean scones
2008 Caladroy Muscat de Rivesaltes, France (organic)
TICKETS:
ONLINE using debit/credit @
IN PERSON using cash/personal check @
Hops & Vines, 797 Haywood Road, West Asheville
The details: Please indicate vegetarian option when purchasing ticket. Tickets must be purchased by Friday, June 19th 2009. Tickets will not be available at the door.
Looking forward to another sell out dinner this year!
-Jess
Saturday, June 13, 2009
How to choose a sauvignon blanc you will LOVE!
Q: I've had some Sauvignon Blancs that were fruity and crisp, and I loved them! Then I've bought some that I think must be the type experts describe with words like "grass" and "cat pee," and I definitely didn't enjoy them. Can you recommend a few flavorful, crisp and fruity Sauvignon Blancs that won't break the bank? - Jan B.
A: This is a really great question! SB can be expressed in such a broad range of styles and is often a good price. Here's what's out there. Then you can choose what to try next!
On the more agressive side of the spectrum (intense grapefruit, grassy aromas, and yes, perhaps even "cat pee") we have SB from New Zealand. Although many of these wines offer great value, the inexpensive ones can sometimes be too angular and bold. It can be hard to pair these types with food and they can lack linearity. Allan Scott is my favorite producer and makes very seamless SB for $15.
For best value, though, I would suggest SB from Chile or South Africa or Southern France. You can find lots at the ten-dollar mark. These are drink-me-NOW, fresh wines, perfect for this time of year! They tend to be much more soft and fruit driven than the NZ styles. My absolute favorites are those made by Cono Sur in Chile, Brampton in South Africa, and Pierre Henri in Pays d'Oc (this one's only 9 bones!). Jan, this is where I think you should begin your search!
If you want something for a special occasion or dinner party, try the noble SB of the Loire Valley in France (ask for a bottle of Sancerre).
The white wines of Bordeaux are usually composed of a blend of SB and semillon, although be sure to drink these with a meal, as they can possess firm minerality and acidity. A well-balanced example usually begins around $14. Try Chateau Haut La-Peyrere at H&V.
California. A good one will start also around $14 or 15, but can be well worth the money if you choose those with little or no oak. My absolute favorite is Cartlidge & Browne Dancing Crow Vineyard Sauvignon Blanc. Single vineyard, organic grapes, no oak. Full yummy fruit. It's $13.99 at H&V and worth more!
Also a good value are those from Spain. SB is often blended with viura and verdejo in Rueda. My favorites are made by two producers: Basa and Ipsum. These are very citrus-driven styles and can be fairly forward on both the nose and palate.
Food Pairings: Sancerre and goat cheese is a classic combination. Crumble over a salad with some nuts! Keep it light, seafood and shellfish, lemon...
Gotta run to a wine tasting (where else?!). Hope this gets you started!
A: This is a really great question! SB can be expressed in such a broad range of styles and is often a good price. Here's what's out there. Then you can choose what to try next!
On the more agressive side of the spectrum (intense grapefruit, grassy aromas, and yes, perhaps even "cat pee") we have SB from New Zealand. Although many of these wines offer great value, the inexpensive ones can sometimes be too angular and bold. It can be hard to pair these types with food and they can lack linearity. Allan Scott is my favorite producer and makes very seamless SB for $15.
For best value, though, I would suggest SB from Chile or South Africa or Southern France. You can find lots at the ten-dollar mark. These are drink-me-NOW, fresh wines, perfect for this time of year! They tend to be much more soft and fruit driven than the NZ styles. My absolute favorites are those made by Cono Sur in Chile, Brampton in South Africa, and Pierre Henri in Pays d'Oc (this one's only 9 bones!). Jan, this is where I think you should begin your search!
If you want something for a special occasion or dinner party, try the noble SB of the Loire Valley in France (ask for a bottle of Sancerre).
The white wines of Bordeaux are usually composed of a blend of SB and semillon, although be sure to drink these with a meal, as they can possess firm minerality and acidity. A well-balanced example usually begins around $14. Try Chateau Haut La-Peyrere at H&V.
California. A good one will start also around $14 or 15, but can be well worth the money if you choose those with little or no oak. My absolute favorite is Cartlidge & Browne Dancing Crow Vineyard Sauvignon Blanc. Single vineyard, organic grapes, no oak. Full yummy fruit. It's $13.99 at H&V and worth more!
Also a good value are those from Spain. SB is often blended with viura and verdejo in Rueda. My favorites are made by two producers: Basa and Ipsum. These are very citrus-driven styles and can be fairly forward on both the nose and palate.
Food Pairings: Sancerre and goat cheese is a classic combination. Crumble over a salad with some nuts! Keep it light, seafood and shellfish, lemon...
Gotta run to a wine tasting (where else?!). Hope this gets you started!
Tuesday, June 9, 2009
My Top Five Summer Rosés!
In the spirit of Asimov's New York Times article on rosé today, I thought I would tell you about my top five rosé picks for the warm, summer days ahead!
Before I do, though, I'll explain a bit about the three major ways a rosé wine can be made: saignée (literally, "bleeding"), traditional (skin contact), and blending.
The saignée method is often used when a winemaker is actually making a red wine, but "bleeds" off a portion of the juice after only a couple of days. This is usually done when the winemaker wants to achieve high levels of tannic acid and intense color in the finished product. Since red wine derives its color from being in contact with the skins, this first run-off juice is going to be pink, not red, yet. It is fermented separately as rosé. The remaining wine in the original fermenter goes on to become red wine.
In the second scenario, the winemaker is most likely using red grapes uniquely designated for rosé production. The grapes are crushed and the skins remain in contact with the juice for a couple of days. Then, the grapes are (usually) pressed and removed (unlike red wine, where the skins stay throughout the entire fermentation process).
There is some disagreement as to whether skin contact or saignée method makes the best rosés, but it is widely agreed that the third way of production: blending red and white to get rosé or blush doesn't produce the best examples!
When do you drink a rosé? Anytime and with nearly anything! This style of wine should always be consumed fresh and young, with a nice chill (or ice cold, if you wish). They are perfect partners with anything on the grill and great with all the fresh produce out in the markets right now! They make great crossover wines (for you red wine drinkers who don't drink much white and vice versa). And for those of you who still think that all pink wine is sweet or for sissies or the unrefined palate need to get with the program! The majority of rosé production in the world is DRY. The best ones strike an effortless balance between fresh acidity and structure, fruit and minerality. Now on to my picks for the summer:
5. Mulderbosch Cabernet Sauvignon, Stellenbosch, South Africa - This wine comes from one of my favorite South African winemakers, Mike Dobrovic. Beautiful pomegranate color, aromas of strawberries and cherries, slightly peppery. This would be phenom with ahi tuna steak with fresh sea salt and freshly cracked black pepper!
4. Domaine Houchart Cotes de Provence Rosé, France - This domaine is part of the Quiot family (famed Rhone producers) and has been producing wine in Provence for 5 generations! This rosé is a blend of mostly grenache, cinsault, and syrah. It is salmon-pink, with raspberries and citrus fruit on the nose. This is a wine to drink at lunch (with quiche!)...or anytime, really!
3. Masciarelli Rosé d'Abruzzo , Italy - I am crazy in love with this wine - especially for it's quality-to-price ratio! 100% montepulciano, brilliant mauve color, explodes with juicy dark berries and rose both on the nose and the palate. Incredibly smart little number from a winery that shows consistent quality year after year (I mean, who doesn't love the flagship Masciarelli Montepulciano d'Abruzzo? Go try it by the glass at Cucina 24 if you're in Asheville). Get a solid chill on this rosé and drink all summer long!!
2. Villa Wolf Pinot Noir Rosé, Pfalz, Germany - I love the elegance and clean, lean lines of this wine made by Dr Loosen's second estate, J.L. Wolf. The cool climate contributes to the bright acid and liveliness, the traditional saignée method accounts for the pretty pink color! Don't cover up this wine with too much flavor intensity. Opt for salads, shellfish or local mountain trout with pink peppercorns...mmm ;)
1. Domaine de la Berthete "Sensation" Cotes du Rhone Rosé, France - cinsault, grenache, carignan and syrah - peaches and berries...reminds me of the smell of a fresh cobbler! The most amazing texture and mouthfeel: creamy, with whispers of cool acidity. This is rosé to drink on your porch on a warm evening with a light meal: try a grilled romaine heart with nutty parm reggiano or roasted rosemary-thyme chicken and potatoes...in fact, i know this would be great with one of my favorite stand-by recipes from epicurious: pork tenderloin with maple and sage http://tinyurl.com/nk9lur. Don't get me wrong, this wine is great by itself, too, I just love when wine inspires me to eat something yummy!
Honorable Mentions: Les Jamelles Cinsault Rosé, Gran Sarao Cava Rosado, Mercedes Eguren Cabernet Rosado
All of these wines are for sale at Hops & Vines in West Asheville. However, if you know of another place selling/serving any of the above, just leave a comment telling us where to find it!
Before I do, though, I'll explain a bit about the three major ways a rosé wine can be made: saignée (literally, "bleeding"), traditional (skin contact), and blending.
The saignée method is often used when a winemaker is actually making a red wine, but "bleeds" off a portion of the juice after only a couple of days. This is usually done when the winemaker wants to achieve high levels of tannic acid and intense color in the finished product. Since red wine derives its color from being in contact with the skins, this first run-off juice is going to be pink, not red, yet. It is fermented separately as rosé. The remaining wine in the original fermenter goes on to become red wine.
In the second scenario, the winemaker is most likely using red grapes uniquely designated for rosé production. The grapes are crushed and the skins remain in contact with the juice for a couple of days. Then, the grapes are (usually) pressed and removed (unlike red wine, where the skins stay throughout the entire fermentation process).
There is some disagreement as to whether skin contact or saignée method makes the best rosés, but it is widely agreed that the third way of production: blending red and white to get rosé or blush doesn't produce the best examples!
When do you drink a rosé? Anytime and with nearly anything! This style of wine should always be consumed fresh and young, with a nice chill (or ice cold, if you wish). They are perfect partners with anything on the grill and great with all the fresh produce out in the markets right now! They make great crossover wines (for you red wine drinkers who don't drink much white and vice versa). And for those of you who still think that all pink wine is sweet or for sissies or the unrefined palate need to get with the program! The majority of rosé production in the world is DRY. The best ones strike an effortless balance between fresh acidity and structure, fruit and minerality. Now on to my picks for the summer:
5. Mulderbosch Cabernet Sauvignon, Stellenbosch, South Africa - This wine comes from one of my favorite South African winemakers, Mike Dobrovic. Beautiful pomegranate color, aromas of strawberries and cherries, slightly peppery. This would be phenom with ahi tuna steak with fresh sea salt and freshly cracked black pepper!
4. Domaine Houchart Cotes de Provence Rosé, France - This domaine is part of the Quiot family (famed Rhone producers) and has been producing wine in Provence for 5 generations! This rosé is a blend of mostly grenache, cinsault, and syrah. It is salmon-pink, with raspberries and citrus fruit on the nose. This is a wine to drink at lunch (with quiche!)...or anytime, really!
3. Masciarelli Rosé d'Abruzzo , Italy - I am crazy in love with this wine - especially for it's quality-to-price ratio! 100% montepulciano, brilliant mauve color, explodes with juicy dark berries and rose both on the nose and the palate. Incredibly smart little number from a winery that shows consistent quality year after year (I mean, who doesn't love the flagship Masciarelli Montepulciano d'Abruzzo? Go try it by the glass at Cucina 24 if you're in Asheville). Get a solid chill on this rosé and drink all summer long!!
2. Villa Wolf Pinot Noir Rosé, Pfalz, Germany - I love the elegance and clean, lean lines of this wine made by Dr Loosen's second estate, J.L. Wolf. The cool climate contributes to the bright acid and liveliness, the traditional saignée method accounts for the pretty pink color! Don't cover up this wine with too much flavor intensity. Opt for salads, shellfish or local mountain trout with pink peppercorns...mmm ;)
1. Domaine de la Berthete "Sensation" Cotes du Rhone Rosé, France - cinsault, grenache, carignan and syrah - peaches and berries...reminds me of the smell of a fresh cobbler! The most amazing texture and mouthfeel: creamy, with whispers of cool acidity. This is rosé to drink on your porch on a warm evening with a light meal: try a grilled romaine heart with nutty parm reggiano or roasted rosemary-thyme chicken and potatoes...in fact, i know this would be great with one of my favorite stand-by recipes from epicurious: pork tenderloin with maple and sage http://tinyurl.com/nk9lur. Don't get me wrong, this wine is great by itself, too, I just love when wine inspires me to eat something yummy!
Honorable Mentions: Les Jamelles Cinsault Rosé, Gran Sarao Cava Rosado, Mercedes Eguren Cabernet Rosado
All of these wines are for sale at Hops & Vines in West Asheville. However, if you know of another place selling/serving any of the above, just leave a comment telling us where to find it!
Monday, May 25, 2009
My Weekly Top Five!
It's no secret that I get to taste a lot of wine each week! Naturally, some bottles are much more memorable than others...Here are my top picks from the week of May 18, 2009:
1. 2005 Turkey Flat Butcher's Block GSM, Barossa, Australia - Danny and I enjoyed this one at Flight Wood Grill and Wine Bar in Hendersonville on Friday night. GSM stands for grenache, shiraz (or syrah) and mourvedre. It's a common new-world take on the wines of the Southern Rhone, of which the majority are usually blends of these grapes . This wine really stood out because of its huge aromatic component - dark fruit, violets and raspberry jam! It was also a delightful match with my pork tenderloin...thanks, Rob! I don't carry this specific wine in the shop, so instead pick up a bottle of D'Arenberg's Stump Jump GSM for $11.99 to get the idea.
2. 2007 Charles Smith The Velvet Hammer Merlot, Columbia Valley, Washington - I love Charles Smith and his wines! If I were a winemaker, he would be my idol! He is the ultimate "terroirist" - no, not terrorist ;) -and I definitely agree with Parker when he writes that his style "lets you know immediately who made the wine". I believe merlot is the unsung hero of Washington State wine and this one drinks as the name implies...a rich, velvety mouthfeel and a heavy hammering of dark fruit and round tannins. Should you love this one as much as I do, you can explore several others he makes that I carry in the shop: Kung Fu Girl Riesling, Boom Boom Syrah, House Red, House White and Steak House. Charles Smith totally dominates my WA section! The Velvet Hammer Merlot is $14.99 at H&V.
3. 2006 Steele California Cuvee Chardonnay - Grapes are sourced from family growers in Santa Ynez Valley, Carneros and Mendocino. This is the style of CA chardonnay that I wish more wine lovers would realize REALLY DOES EXIST! The flavors lean more toward citrus fruit and the acids are bright and lean. A masterfully crafted wine! Way to go, Jed! I tasted this wine, along with 5 amazing reds and ended up choosing 3 for the shelves at Hops & Vines - This one retails for $24.99.
4. 2006 Steele Santa Barbera County Pinot Noir, CA - I like that this SB pinot noir has a nice bit of structure and I really like that these guys don't blend in a bunch of syrah or zinfandel into their pinots to acheive that! Slow, cool Burgundian-style fermentation means a nicely developed floral aroma. Another interesting Burgundian vinification technique: 2-3% chard blended in to fill out the mouthfeel. $24.99 at H&V.
5. 2005 Steele Stymie Founder's Reserve Syrah, Lake County, CA - This is a real bad-ass perfect a special meal...I'm thinking lamb chops or bison tenderloin! 22 months in new French oak and only 125 cases produced! Although most of you know I prefer the Rhone to CA, this one sucessfully exemplifies the best of the new-world style. Get one for your cellar, and one for the dinner party I'm invited to! $45.99 at H&V.
5 more favorites next week!
1. 2005 Turkey Flat Butcher's Block GSM, Barossa, Australia - Danny and I enjoyed this one at Flight Wood Grill and Wine Bar in Hendersonville on Friday night. GSM stands for grenache, shiraz (or syrah) and mourvedre. It's a common new-world take on the wines of the Southern Rhone, of which the majority are usually blends of these grapes . This wine really stood out because of its huge aromatic component - dark fruit, violets and raspberry jam! It was also a delightful match with my pork tenderloin...thanks, Rob! I don't carry this specific wine in the shop, so instead pick up a bottle of D'Arenberg's Stump Jump GSM for $11.99 to get the idea.
2. 2007 Charles Smith The Velvet Hammer Merlot, Columbia Valley, Washington - I love Charles Smith and his wines! If I were a winemaker, he would be my idol! He is the ultimate "terroirist" - no, not terrorist ;) -and I definitely agree with Parker when he writes that his style "lets you know immediately who made the wine". I believe merlot is the unsung hero of Washington State wine and this one drinks as the name implies...a rich, velvety mouthfeel and a heavy hammering of dark fruit and round tannins. Should you love this one as much as I do, you can explore several others he makes that I carry in the shop: Kung Fu Girl Riesling, Boom Boom Syrah, House Red, House White and Steak House. Charles Smith totally dominates my WA section! The Velvet Hammer Merlot is $14.99 at H&V.
3. 2006 Steele California Cuvee Chardonnay - Grapes are sourced from family growers in Santa Ynez Valley, Carneros and Mendocino. This is the style of CA chardonnay that I wish more wine lovers would realize REALLY DOES EXIST! The flavors lean more toward citrus fruit and the acids are bright and lean. A masterfully crafted wine! Way to go, Jed! I tasted this wine, along with 5 amazing reds and ended up choosing 3 for the shelves at Hops & Vines - This one retails for $24.99.
4. 2006 Steele Santa Barbera County Pinot Noir, CA - I like that this SB pinot noir has a nice bit of structure and I really like that these guys don't blend in a bunch of syrah or zinfandel into their pinots to acheive that! Slow, cool Burgundian-style fermentation means a nicely developed floral aroma. Another interesting Burgundian vinification technique: 2-3% chard blended in to fill out the mouthfeel. $24.99 at H&V.
5. 2005 Steele Stymie Founder's Reserve Syrah, Lake County, CA - This is a real bad-ass perfect a special meal...I'm thinking lamb chops or bison tenderloin! 22 months in new French oak and only 125 cases produced! Although most of you know I prefer the Rhone to CA, this one sucessfully exemplifies the best of the new-world style. Get one for your cellar, and one for the dinner party I'm invited to! $45.99 at H&V.
5 more favorites next week!
Friday, May 22, 2009
Q: What are some kick-ass wine and vegetarian dish pairings?
So here it is...my very first blog post...evah!
I've decided that at least for now, I would like to organize this page as a wine Q&A. I am much more comfortable speaking than writing and this seems like the best way for me to get my creative juices flowing! Since you guys are the ones providing the topics, e-mail me jessica@ashevillewineconsulting.com with your all your wine queries! I'll try to answer at least one a day...here goes!
Q: What are some kick-ass wine and vegetarian dish pairings?
-Allie S. (@ashevilleallie via Twitter)
A: My dear Allie, what a beautiful question to begin my Q&A blog!
Folks ask me about wine pairing all the time, so here are some things to remember when choosing a wine (this goes for meat and seafood, too!)
1. To use a metaphor, I think the most important thing to remember about pairing wine is the canvas (rice, pasta, tofu, etc.) is often secondary to the paint colors (herbs, spices, fresh vegetables).
So, let’s choose polenta…say, of the creamy variety...as our “canvas” (which is a good example because it readily expresses whatever you choose to add). You have two basic options: to compare or to contrast flavors with your wine choice. So, if you were to add rosemary and thyme to your dish, you might want to choose a wine that displays herbal notes (like sauvignon blanc or Cotes du Rhone). Or you could contrast the earthiness of the dish with a fruity wine (like an albarino or Beaujolais).
2. The second thing to keep in mind (which I find really fun to play with) is texture! How do you want the food and wine to feel in your mouth? Let’s use the polenta again as our example: it’s creamy and soft. Maybe we’ve added some cheese, too. Why not choose a full-bodied wine that also displays a rich mouthfeel, like an oaked chardonnay, zinfandel or petit sirah? Or again, to contrast, we could pair a bright, high acid wine like pinot noir or New Zealand sauvignon blanc , which sort of “cuts through” the weight of the dish and brightens it up (kinda like squeezing a lemon over your grilled vegetables)!
3. Perhaps the easiest way to pair wine and food is to look at the regional origin of your dish and drink the wine that is made there!
If you’re making traditional Greek grape leaves stuffed with rice and herbs (Dolmathakia), why not seek out a Greek wine! Assyrtiko is a good example: it is a white grape that makes crisp, fruity wine that is commonly imported to the states.
Lots of fresh tomatoes on hand to make a sauce? The nice bright acids in tomatoes pair perfectly with the nice bright acids in Italian reds, especially the ones made from grapes grown in Tuscany like sangiovese (which is the main grape used in Chianti).
If you really love to make use of all these yummy locally grown veggies, maybe you should showcase a NC-made wine, too! That is an entirely separate topic, for sure, but some of my favorites include Rockhouse Vineyards Native Yeast Chardonnay and Cabernet Franc. They are in Tryon…not too far away!
So to sum it all up, the food and wine pairing experience is really just that – an experience. Have fun with it! Compare and contrast flavors, textures…play into regionality (I think I just made that word up!)…but mostly take a moment while you’re in the moment to really savor all of it – wine, food and friends!
I've decided that at least for now, I would like to organize this page as a wine Q&A. I am much more comfortable speaking than writing and this seems like the best way for me to get my creative juices flowing! Since you guys are the ones providing the topics, e-mail me jessica@ashevillewineconsulting.com with your all your wine queries! I'll try to answer at least one a day...here goes!
Q: What are some kick-ass wine and vegetarian dish pairings?
-Allie S. (@ashevilleallie via Twitter)
A: My dear Allie, what a beautiful question to begin my Q&A blog!
Folks ask me about wine pairing all the time, so here are some things to remember when choosing a wine (this goes for meat and seafood, too!)
1. To use a metaphor, I think the most important thing to remember about pairing wine is the canvas (rice, pasta, tofu, etc.) is often secondary to the paint colors (herbs, spices, fresh vegetables).
So, let’s choose polenta…say, of the creamy variety...as our “canvas” (which is a good example because it readily expresses whatever you choose to add). You have two basic options: to compare or to contrast flavors with your wine choice. So, if you were to add rosemary and thyme to your dish, you might want to choose a wine that displays herbal notes (like sauvignon blanc or Cotes du Rhone). Or you could contrast the earthiness of the dish with a fruity wine (like an albarino or Beaujolais).
2. The second thing to keep in mind (which I find really fun to play with) is texture! How do you want the food and wine to feel in your mouth? Let’s use the polenta again as our example: it’s creamy and soft. Maybe we’ve added some cheese, too. Why not choose a full-bodied wine that also displays a rich mouthfeel, like an oaked chardonnay, zinfandel or petit sirah? Or again, to contrast, we could pair a bright, high acid wine like pinot noir or New Zealand sauvignon blanc , which sort of “cuts through” the weight of the dish and brightens it up (kinda like squeezing a lemon over your grilled vegetables)!
3. Perhaps the easiest way to pair wine and food is to look at the regional origin of your dish and drink the wine that is made there!
If you’re making traditional Greek grape leaves stuffed with rice and herbs (Dolmathakia), why not seek out a Greek wine! Assyrtiko is a good example: it is a white grape that makes crisp, fruity wine that is commonly imported to the states.
Lots of fresh tomatoes on hand to make a sauce? The nice bright acids in tomatoes pair perfectly with the nice bright acids in Italian reds, especially the ones made from grapes grown in Tuscany like sangiovese (which is the main grape used in Chianti).
If you really love to make use of all these yummy locally grown veggies, maybe you should showcase a NC-made wine, too! That is an entirely separate topic, for sure, but some of my favorites include Rockhouse Vineyards Native Yeast Chardonnay and Cabernet Franc. They are in Tryon…not too far away!
So to sum it all up, the food and wine pairing experience is really just that – an experience. Have fun with it! Compare and contrast flavors, textures…play into regionality (I think I just made that word up!)…but mostly take a moment while you’re in the moment to really savor all of it – wine, food and friends!
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