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Knights Bridge: Wines of Precision and Elegance

SIP & SAVEUR

Experience the first vintage from Knights Bridge made entirely in their new state-of-the-art winery, the 2021 wines are simply spectacular. A harmonious growing season produced wines of precision and elegance for Knights Bridge, with depth and complexity. Each bottling is a unique expression of Knights Valley vineyard and is defined by thoughtful craftsmanship in the cellar. You will find pleasure in drinking these wines in the upcoming seasons.

If you find yourself in the Northern California area be sure to schedule a private and immersive winery experience with Knights Bridge on TOK. This includes a guided tour of the estate vineyard and their stunning new facility and caves, designed by renowned architect Howard Backen, followed by a seated tasting of six Knights Bridge estate wines paired with a selection of local cheeses, charcuterie, and small bites. 

2021 Knights Bridge Sauvignon Blanc, Pont de Chevalier

Kaffir lime, mint, mineral, and madeleine cookies.

2021 Knights Bridge Chardonnay, Pont de Chevalier

Meyer lemon, bright citrus fruits, and hints of fine pastry crust.

2021 Knights Bridge Chardonnay, East Block

Apricot, crystalized ginger, and honeyed brioche.

2021 Knights Bridge Chardonnay, West Block

Orange blossom, honeycomb and salted caramel crème brulée.


American Kitchen Essential: Lodge Cast Iron Skillet

SIP & SAVEUR

Since we have been at home due to the shelter in place order which started a few weeks ago for a lot of us Roland has been doing a lot of cooking at home. Which you have probably seen a lot on our Instagram page. I’ve noticed Roland using his Lodge Cast Iron skillet to make one pot meals on the stovetop and then finish the cooking them in the oven. So we thought we’d would share a video of how to properly clean and season your cast iron skillet from an old episode of MARTHA STEWART LIVING. And if you know Roland, you know that he grew up watching Martha Stewart and is obsessed! So if anyone from NETFLIX is reading this, he wants you to reach out to Martha and her team so you guys can talk about streaming all the MARTHA STEWART LIVING Episodes.

Anyway, invest in a couple Lodge Cast Iron pieces and enjoy this video of Martha Stewart showing how to care for this American kitchen essential.

Virtual Happy Hour 101

SIP & SAVEUR
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On Saturday March 21, we hosted our first virtual Happy Hour along about 20 of our friends who joined us for drinks and casual chat. The group included representation from all parts of California, as well as New York and Tennessee.

This time hosted via Google Hangout, but there are other free video chat apps like Skype and Zoom that work on any device you may have. Everyone seems to be using Zoom these days and we will try it out this coming Saturday when we have our second Virtual Happy Hour.



VIRTUAL HAPPY HOUR 101



SETTLE ON THE VIDEO APP

Decide on the video app you would like to use. We went with Google Hangout because we already had it installed on our computer, but it could definitely get a little chaotic with a bigger group. Here is a list of other video apps:

FACETIME (limited to Apple iPhone users)

SKYPE

OVOO

ZOOM

LAYOUT

As the host, you get to decide what your screen layout will be. We recommend going with grid or “tile” because it makes it easier to see everyone (again, this can be a bit chaotic with a larger group, especially as participants move through their wine consumption...just sayin’). We’re a very social bunch! And some of us hadn’t seen or talked to each other in a while…

KEEP IT SMALL

Before hosting a virtual social gathering, consider keeping it small or at least break it into smaller groups at different times if you’re met with high demand - as we were. Just like the traditional happy hour, it can get a little loud with the passage of time (and sheer alcohol consumption). It can be hard to understand the conversation happening to the point to where it may be helpful to ask certain people to mute the microphone when not the “recognized” speaker. The alternative is: just keep it small.

FOOD & DRINK

When it comes to food and drink, keep it easy by letting your guests decide what they should be drinking and eating. While we, of course, had wine and a cheese plate - with most guests following suit - it’s important in these times of self-quarantine that we address these challenges with flexibility and the acknowledgement that our guests are confined to the restrictions of their own pantry. With respect to wine of choice, we gently suggested pinot - and, again, most were able to meet the challenge - but we were also quick to pivot to a Tempranillo at the suggestion of one of our attendees when it invariably came time to open a second (third?) bottle. Flexibility is key as we all “roll with the punches” together! This isn’t about exclusion.

HOT SPOT

Wherever you choose to host your happy hour, make sure the WiFi reaches and that you’re comfortable. It’s also to play around with lighting and angles. You want your virtual guests to see you in the best light without your internet freezing, but also give yourself the flexibility to move around.

We started our happy hour in our living room and by the end of it we found ourselves in the backyard with two rounds of logs in the fire pit as the sun set. To this point, we also recommend having SEVERAL fully charged devices on hand. We easily went through two laptops and a tablet, ending the evening on the iPhone while winding down the fire pit with our fur child-firmly grasped in lap.


However you decide to conduct your virtual happy hour, just consider the basics we’ve laid out for you. Keep it light and easy! As moderator, let your guests guide the flow of the conversation. Like a good happy hour, it will invariably start slow & quiet…building to the perfect crescendo by the end.

We hope you all stay safe and healthy during these uncertain times of the COVID19 pandemic. We will get through this together, so kick back, relax and enjoy a glass (or bottle!) of your favorite comfort wine that brings you to your happy place like a warm blanket.

Cheers!



Rosé All Day With Our MUST HAVE ROSÉS of 2019

SIP & SAVEUR

Before we share our list of must have rosés for this Rosé Season I think we must quickly go through the basics. To quickly get the answer to the questions everyone quietly thinks to themselves we looked to our friends at WINE FOLLY. They have two great articles by James Beard award winning author and wine Communicator of the year, Madeline Puckette.

Unlikely Origins: Bordeaux
The development of Rosé wine perhaps started with the popularity of Claret (“klar- ETT”)–a common style of red Bordeaux during the 1800’s. Back then, the Brits fawned over pale wines made with Cabernet Sauvignon and Merlot. Nowadays, Bordeaux wines have become bolder and darker to fit today’s red wine flavor profile. Rosé has earned a category of its own.
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What is Rosé Wine?

Rosé wine is serious business –Seriously pink–



When a wine isn’t quite red, it’s rosé. Technically speaking, this pinkish beverage is produced differently than red wine but with the same grapes. A good example is White Zinfandel. Because of its reputation though people over 55 will gawk at the mention of rosé. Anyway, White Zinfandel is produced with the same grapes as Red Zinfandel but the two wines are stunningly different.  

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How are rosé wines made?

Maceration Method

The maceration method is most commonly used for commercial Rosé. Maceration is when the grapes are pressed and sit in their skins. In red wine making, maceration usually lasts throughout the fermentation. For Rosé, the juice is separated from the skins before it gets too dark. For lighter varieties, like Grenache, it can take 24 hours. For darker red-wine varieties, like Mourvedre, the process sometimes only lasts a few hours.

Vin Gris Method

Vin Gris, translates to “Gray Wine” and is when red grapes are used to make a nearly-white wine. Vin Gris uses an extremely short maceration time. This style of Rosé winemaking is popular for the lighter red wine varieties such as Pinot Noir in the United States and Gamay or Cinsault in France.

The Saignée Method

The Saignée method is capable of producing some of the longest lasting Rosé wines. It is actually a by-product of red winemaking. During the fermentation of red wine about 10% of the juice is bled off. This process leaves a higher ratio of skin contact on the remaining juice, making the resulting red wine richer and bolder. The leftover bled wine or “Saignée” is then fermented into Rosé. Wines made from the Saignée method are typically much darker than Maceration Method wines and also much more savory.

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What Varietales Are Used to Make Rosé Wine?

Grenache, Cinsault, Tempranillo, Pinot Noir… nearly every wine grape has been used to make Rosé wine. Since the category has grown in popularity, there are more options than ever to choose from. So where do you begin and what styles are the most popular? Traditional? The best?

Dry Rosé Wine

(aka “Not Sweet”) This style of Rosé wine is the most common style produced today around the world. France and Spain lead the way in Rosé wine production and it’s typical to see a blend of 2-3 different grape varieties. Here are the most common dry Rosé wine varieties used either alone or in a blend:

Traditionally Dry Rosé Wines

Sweet Rosé Wine

Any Rosé wine can be produced in a sweet style by simply not fermenting all the sugar into alcohol. However, it is not as common and mostly reserved for bulk wine production. If you are on the search for a sweet rosé wine, the following wines will fit the bill:

Traditionally Sweet Rosé Wines

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Common Rosé Wine Descriptions

from Light to Dark

  • Mint

  • Grapefruit*

  • Strawberry*

  • Tart Cherry

  • Red Currant

  • Sweet Cherry

  • Strawberry Sauce

  • Raspberry*

  • Wild Strawberry*

  • Blood Orange

  • Raspberry Sauce

  • Tomato

  • Red Bell Pepper

  • Black Currant

  • Blackberry*

  • Berry Jam

Grenache Rosé

Style: Fruity

Tasting Notes Usually a brilliant ruby red hue with notes of ripe strawberry, orange, hibiscus and sometimes with a hint of allspice. You’ll find wines of Grenache to have moderately high acidity, but since most have quite a bit of color and body, typically you’ll want to serve them cold to keep them zesty. Perfect pairing with this wine would be a summer evening and takeout Greek Gyros with dill tzatziki.

Sangiovese Rosé

Style: Fruity

Tasting Notes A bright copper red color that sparkles in the light, Sangiovese seems like it was made to be a rosé wine. Notes of fresh strawberries, green melon, roses and yellow peach are complimented with mouth quenching acidity. A few Sangiovese rosés have a faint bitter note on the finish, which makes this fruity wine taste pleasantly dry. Definitely serve cold in a white wine glass, perhaps with a bowl of Moroccan couscous and chicken.

Tempranillo Rosé

Style: Savory

Tasting Notes Tempranillo Rosé is growing in popularity from the Rioja region and other parts of Spain. With this style of rosé you can expect a pale pink hue and herbaceous notes of green peppercorns, watermelon, strawberry and meaty notes reminiscent of fried chicken. Many Tempranillo rosé from this area also blend a bit of Graciano and Grenache to add floral notes to the flavor. A glass of Rioja rosé will class up any taco truck experience.

Syrah Rosé

Style: Savory

Tasting Notes American Syrah rosé is typically made in the ‘Saignée Method’ which usually means it will have deeper colors of ruby and notes of white pepper, green olive, strawberry, cherry and peach skin —definitely on the funky side. Rosé of Syrah tend to be more on the bolder end of the spectrum and are best served slightly warmer than fridge temperatures in a regular red wine glass. This is a surprisingly good wine with pepperoni pizza or a bowl of chili.

Cabernet Sauvignon Rosé

Style: Savory

Tasting Notes This type of rosé wine is nearly exclusively made in the ‘Saignée Method’. Cabernet rosé are a deep ruby red color with red wine-like flavors of green bell pepper, cherry sauce, black currant and pepper spice. The only big difference is that Cabernet rosé wines usually have heightened acidity because they aren’t typically aged in oak.

Zinfandel Rosé (a.k.a. White Zinfandel)

Style: Sweet

Tasting Notes Possibly the most popular rosé (in terms of volume but not necessarily for quality) sold in the United States and also 85% of Zinfandel production! Most ‘white’ Zinfandel is made deliberately to an ‘off-dry’ style with about 3-5 grams of residual sugar making it moderately sweet. It offers flavors of strawberry, cotton candy, lemon and green melon with moderately high acidity. You’ll want to serve it ice cold perhaps with Thai food.

Tavel Rosé (from the Côtes du Rhône)

Style: Savory and Rich

Tasting Notes Said to be a favorite of writer and man’s man, Ernest Hemingway, Travel is an unusually dry Rosé. It has more body and structure than most pink wines and is considered to have all the character of a good red wine, just less color. It is made primarily with Grenache and Cinsault, but nine varieties are allowed in the blend. Usually high in alcohol and low in acid, this salmon-pink wine ages well and its nose of summer fruits can turn to rich, nutty notes over time. Throw some brisket on the barbecue, grab your dog-eared copy of “The Old Man and The Sea”, and sit back and enjoy a glass of this earthy treat.

Provence Rosé

Style: Fruity and Lean

Tasting Notes Rosé from Provence, is the little black dress of pink wines. This wine is just as at home on the patio as it is in the dining room, Its fresh, crisp, dry style is a masterful match for almost any dish; even a juicy burger makes a perfect partner. Grenache, Cinsault, Syrah and Mourvèdre are all used to create this pale, pink rosé and to give it aromas of strawberry, fresh-cut watermelon, and rose petal, finishing with a distinctive, salty minerality on the palate.

Mourvèdre Rosé

Style: Fruity and Floral

Tasting Notes Rosé made from Mourvèdre brings to mind thoughts of Southern France and the beautiful wines of Bandol. These wines, often a pale coral hue, are rounder and fuller-bodied than many other Rosés. Mourvèdre is floral on the nose with notes of violets and rose petals. On the palate, this grape can be full of red plums, cherries, dried herbs, smoke and even meat. Mourvèdre makes an excellent pairing at a Mediterranean dinner party, hovering with friends for hours over a meal of grilled lamb and fresh pita with black olive tapenade.

Pinot Noir Rosé

Style: Delicately Fruity

Tasting Notes Pinot Noir is a diva on the grape runway. The fruit is intolerant of any type of extreme weather and is considered sensitive and temperamental, but when it’s on and at its best, can make for a very sexy glass of wine. In rosé, Pinot Noir delivers bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone. The grape can produce earthy-but-elegant wines that are cool, crisp, and dry, and would be delighted with a fresh goat cheese salad or a festive crab feed on the beach.

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How long can you age Rosé wine?

We have asked many winemakers and fellow wine enthusiast. Typically you want to drink your rosé when it's at its peak of freshness. But we have seen rosés from three to five year back. So if you have bottles of rosés from 2014 it is time to pop that cork and drink up!

Our List of Must Have Rosés

This year our list of rosés consist of from wines from our favorite wineries that produce rosés that suit our palates. We like our rosés to be fruit-forward, well balanced acidity with bright citrus notes, that are good to drink on its own or to be paired back to anything at an all American summer barbecue. Don’t get us wrong we love to drink rosés all year round but we all know the good ones are usually released around Mother’s Day and are sold out even before summer settles into full gear.

Belden Barns

Vintage: 2018

Varietal: Pinot Noir

Appellation: Sonoma Mountain

Alcohol %: 13.5

Buttonwood Winery & Vineyard

Vintage: 2018

Varietal: Syrah

Appellation: Santa Ynez Valley

Alcohol %: 12

CRUX

Vintage: 2017

Varietal: 50% Grenache, 41% Syrah, 9% Mourvédre

Appellation:

Alcohol %: 13.7

d’Art Wines

Vintage: 2018

Varietal: Cabernet Sauvignon

Appellation:  Lodi

Alcohol %: 14

DASHE CELLARS

Vintage: 2018

Varietal: 95% Barbera, 5% Grenache

Appellation:  Clarksburg

Alcohol %: 13.8

DOMAINE BOUSQUET

Vintage: 2017

Varietal: 45% Malbec, 45% Cabernet Sauvignon, 5% Sauvignon Blanc, 5% Pinot Gris.

Appellation:  Tupungato, Alto Gualtallary

Alcohol %: 13.8

Domaine Carneros

Vintage: 2015

Varietal: 58% Pinot Noir, 42% Chardonnay

Appellation:  Napa

Alcohol %: 12

Eleven Eleven Wines

Vintage: 2018

Varietal: Rosé of Syrah

Appellation:  Oak Knoll

Alcohol %: 13.3

Four Lanterns Vineyard & Winery

Vintage: 2016

Varietal: 85% Syrah, 15% Viognier

Appellation:  Willow Creek

Alcohol %: 13.1

Harney Lane Winery

Vintage: 2018

Varietal: Blend

Appellation:  Lodi

Alcohol %: 13.5

LA PITCHOUNE

Vintage: 2018

Varietal: Pinot Noir

Appellation:  Sonoma Coast

Alcohol %: 14.1

Mountain Tides

Vintage: 2018

Varietal: Petite Sirah

Appellation:  Clements Hills

Alcohol %: 12

Mountain Tides

Vintage: 2018

Varietal: Petite Sirah

Appellation: Contra Costa County

Alcohol %: 12.9

Malene Wines

Vintage: 2018

Varietal: Grenache, Cinsault

Appellation:  Central Coast

Alcohol %: 12.9

POWICANA FARM

Vintage: 2018

Varietal: Petite Sirah

Appellation:  Redwood Valley

Alcohol %: 13.5

Presqu'ile Vineyard

Vintage: 2018

Varietal: Pinot Noir, Syrah

Appellation:  Santa Maria Valley

Alcohol %: 12.5

Robert Sinskey Vineyard

Vintage: 2018

Varietal: Pinot Noir

Appellation:  Los Carneros

Alcohol %: 13.2

Sapphire Hill

SELBY WINERY

Vintage: 2016

Varietal: 50% Grenache, 30% Syrah, 20% Mourvèdre

Appellation:  Sonoma County

Alcohol %: 13

7 PASO ROBLES WINERIES WITH THE BEST VIEWS By: Dmytro Marushkevych

SIP & SAVEUR

If you’re looking for your next wine tasting excursion that doesn’t include the Napa or Sonoma, Paso Robles is calling your name. Located about 200 miles south of San Francisco, Paso Robles has made a name for itself primarily because of its award-wines, but also because it offers a historic downtown, delicious restaurants, and breathtaking views around each corner. With 200+ wineries, the options may seem a little overwhelming, so we've compiled our top 7 wineries the offer the best views around. Now all that's left to do is get there...and get ready to soak up the wine and soak in the beauty that surrounds you. 

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Photo Credit: Niner Wine Estates

1. DAOU
Daou brothers created a little slice of Napa in the hills of Paso Robles Westside, but with much better views. Park at the bottom of the hill (unless you are a club member) and you will be whisked to the top of the mountain in an air-conditioned Mercedes mini-bus. DAOU wines are not cheap, but the quality rivals the best of Napa. The view at Daou is unparalled - creating the perfect place to soak in the incredible scenery as you savor their spectacular wine. Pictures are unable to truly reflect the beauty of this place, which means...you'll have to go in and see it for yourself! 

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2. CALCAREOUS
Until the arrival of DAOU, Calcareous had the #1 view in Paso. To visit, you will need to drive up winding roads and climb (in your car) the steep hill to get to this limestone plateau, but it is definitely worth it. Bring your picnic basket to enjoy a food and wine experience or just simply take your yourself and sip, relax and watch hawks flying above this expansive property. Calcareous has a nice variety of wines using grapes from both warmer Paso Robles and cooler York Mountain (high elevation and just 7 miles from the ocean). 

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3. LE CUVIER
Le Cuvier offers yet another breathtaking hilltop view overlooking the the mountain ridge to the north of the town, and so close to downtown Paso Robles. With a name that  variously translates from the French as “little barrel room, Le Cuvier's philosophy is small production (meager 3600 cases) and non-intervention by utilizing native yeasts, dry-farmed fruit and neutral barrel aging . It is also first Paso winery to offer food pairings as part of the standard tasting.  

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4. CROAD
Just off Hwy 46, Croad offers spectacular view of the Templeton Gap hills and vineyards across the road. The owners hail from New Zealand, so you might be lucky to arrive just in time for a "Kiwi Hour", which means 50% off the wine by the glass. Croad is a popular wedding destination as well, so for all of you looking for the perfect spot to say "I do".... look no further. In addition to the winery, they also have an inn located on the property, creating an true destination within Paso Robles' beautiful wine country.

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5. NINER
Niner's Heart Hill is one of the most photographed places in Paso Robles. The name tells it all: vineyard hill with a tree patch shaped as a heart. Is there a better place for a wedding proposal or celebration? The wines are spectacular too, coming from both the West and East side of Paso Robles, as well as estate Jaspersen Ranch Vineyard in coastal Edna Valley. They are also one of the 2 vineries here that make Carmenere, but it sells out fast. They also have a well-regarded restaurant on the property, serving lunch Th-Su 12-3 so visiting around lunch time to savor both the wine and food is highly recommended. 

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6. HALTER RANCH
This winery is not on the hilltop, but there is something majestic about it' pastoral settings. Halter Ranch facilities are brand new and blend extremely well into the surrounding vineyard and tree-covered hills just off Adelaide Road. They focus on Rhone varietals, but you will also find some other gems, like Tannat. Come on Saturday or Sunday to catch their complimentary winery and cave tours, offered several times a day. It gets busy, however, so be sure to make reservations in advance.

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7. PEAR VALLEY
The Eastside of Paso provides majestic rolling hills, studded by oak trees and covered by vineyards. Pear Valley has one the best views on the East Side, best viewed from their stunning 'wedding pad'. This family owned winery and vineyards offers a variety of wines including various reds, whites, dessert and port-style, as well as reserve. But the only way to snag these wines, outside of their website, is to savor and purchase on the property - so head over and get tasting!

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NOT SO NEW... NEW RULES

SIP & SAVEUR
IMAGE FROM GQ.COM

IMAGE FROM GQ.COM

This article from GQ Magazine by THE EDITORS OF GQ spells out 20 New Rules of Drinking (and Buying) Wine that aren't so new to us here at SIP & SAVEUR. Why? BECAUSE WE DO WHAT WE WANT! 

Discover & share this Bethenny Frankel GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

But we think its great that GQ is letting everyone else in on these rules.

Here's all you need to know to navigate that world, find the best bottles (and cans!), drink above your pay grade and say "screw you" to the old rules:

RULE NO. 1 Sparkling Wine is Exploding

Drinkers of the world, we are living in a full-blown bubbles bubble, with unprecedented quality, variety and accessibility fizzing in our coupes.  From England to New Mexico, everybody's making sparklers - and everybody's drinking them - to the point where Ariel Arce can focus an entire bar, the rambunctious “underground champagne parlor” Riddling Widow in Manhattan, just on popping bottles.

RULE NO. 2 There's a Simple Way to Get a Killer Bottle in a Restaurant

“A lot of people find talking about money uncomfortable, but there's no way around it. So just come in and say how much you feel comfortable spending. Never, ever, ever have any of us scoffed at a number. It actually makes the situation way less intimidating, because knowing your number means we're not up-selling you. When I hear a number, I'm like: Awesome. I'm gonna find you the best bang for the buck, and you're gonna freak out and want this wine all the time.” — Marie-Louise Friedland, a wine director at two of San Francisco's most ambitious restaurants, The Progress and State Bird Provisions

RULE NO. 3 The Best Wine Class We've Been to is on Netflix

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If you need a 94-minute crash course on how to taste and appreciate wine, queue up Somm, the surprisingly intense 2012 documentary about a group of wine obsessives cramming for their Master Sommelier exam. You'll cringe at their fails along the way, but you'll also learn as they learn. When it's over, start buying wine on Verve, the new e-commerce site from Somm star Dustin Wilson. From then on, you're no longer a heavy drinker—you're a “serious taster.”

RULE NO. 4 Even a Hot-Dog Shack Can Have a Top-Notch List

If anything embodies the wine-ification of America, it's the surprising places tasty wine is popping up.

Drink at That Hot-Dog Joint
Master Sommelier Christopher Bates worked at world-class restaurants before opening F.L.X. Winery in the Finger Lakes, where he serves his favorite wines with burgers and dogs.

Drink in a Stable
Out on the North Fork of Long Island, McCall Winery and Ranch has turned a horse barn into a tasting room. Its glorious lawn is strewn with picnic tables ideal for nursing that Cab Franc.

Drink at a Ball Game

Perhaps to dull the pain of the Padres' woeful pitching, San Diego's Petco Park lets you bring entire bottles straight to your seat via re-usable carafes and cups.

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Drink at Disney World

The quality of South African wines has skyrocketed—and Jiko restaurant at Animal Kingdom Lodge in Orlando has the biggest list in the United States.

Drink in Midair

Your in-flight order is no longer (inexplicably) a Bloody Mary. Emirates airlines pours more than 70 labels on any given day and has 3 million bottles aging in France.

RULE NO. 5 Not All Wine-Speak is Gibberish

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Andrea Morris, the sommelier at New York Vegetarian restaurant Nix, decodes three terms that'll help you articulate what you want—or don't want—to drink.

ACIDIC
A sensation of freshness and crispness (as opposed to richness). “A few years ago, if you said ‘acid’ at the table, everyone thought the wine was gonna be sour. Now people think it'll be a minerally high-acid white, like a Riesling, as opposed to an oaky Chardonnay.”

OXIDIZED
Once considered a flaw, exposure to oxygen can sometimes change wine for the better, creating an invitingly toasty, hazelnutty aroma. “Old Chenin Blanc always tastes to me like Pepperidge Farm Pirouette cookies, the French Vanilla ones. In old Burgundies, it's more almondy.”

BARNYARD
It's when your red wine tastes funky. A lot of wines from France's trendy Jura region have this characteristic. “I hate to compare the smell to manure, but it can be a little bit like a stable. Or rust. It's iron-y, like blood. That combination of sharpness and damp-soil smell.” But tasty!

RULE NO. 6 Natural Wine is Getting Americanized

For a while, natural wine was what we heard every hipster in France was into. Now it's thoroughly integrated into the drinking culture of places like Brooklyn, where LCD Soundsystem frontman James Murphy has opened a natural-wine bar (The Four Horsemen), and Portland, Maine, where Here We Go Magic drummer Peter Hale now runs a natural-wine shop (Maine & Loire). Though the term “natural” means different things to different people, in general it's made without all the junk—industrial fertilizers, pesticides, herbicides, enzymes, sugar, and the dreaded additive known as Mega Purple—that turns wine into a homogenized product, the viticultural equivalent of Nickelback. “You can expect a whole lot more from a wine that's made naturally,” Hale says, “because there's more potential for idiosyncratic flavors or textures—a greater sense of wine being unique.” Enjoying it means understanding that a given wine's quirks aren't imperfections. They're conscious aesthetic choices.

RULE NO. 7 Robert Parker Can S.T.F.U. Now

Love ya, Bobby, but your reign as the Only Wine Writer Who Matters is over—and so are the days when a 0-to-100-point scale (which always felt more like a 90-to-93 scale, anyway) dictated what we drank. There are now a thousand sources to help us find, understand, order, and enjoy more wine. Here are three we trust.

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THE APP
Snap a photo of any wine label with your phone. Boom: The Vivino app gives you crowd-sourced tasting notes, the average retail price, and suggested food pairings. Somehow it works on restaurant wine lists, too. Twenty million users can't be wrong.

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THE BLOG
Alongside pics of her chugging from the bottle, Marissa A. Ross's blog (Wine. All the Time.) bursts with irreverent reviews. One recent white was described as having “all the quintessential Sauv-Blanc shit in there—the citrus, the greenery, the subtle air of cat piss.”

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THE E-SHOP
The superb Hudson Valley shop Suburban Wines sells discounted bottles via newsletter. Many of the wines—like a $12 Moroccan red from Ouled Thaleb—are total surprises, and (though your FedEx guy will loathe you) Suburban ships to your front door.

RULE NO. 8 You Can Tell More From the Back of the Label than the Front

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THE THREE FOXES

1. This is the producer, a.k.a. the winemaker.

CLAIRETTE BLANCHE


2. This is the grape. Clairette Blanche is white, with origins in France and a musky apple flavor.

ALC 11.5% BY VOL


3. Most mass-market wine hovers around 13 percent alcohol, which means this one goes down easier.

OH NO, SULFITES?!


4. Yeah, they're preservatives. And yeah, some asthmatics can react to them. But most people don't.

IMPORTED BY


5. Love a wine? Note the importer, then search for other bottles it brings in. Two names to look for: Percy Selections (for Spanish and French natural wines) and Kermit Lynch (for French and Italian).

UNFILTERED AND UNFINED
6. Fining is a process for clarifying wine. Declining to filter or fine is considered non-interventionist winemaking and suggests the wine will be on the wild side.

RULE NO. 9 ...Unless the Front of Your Label Looks Like This

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Thanks to the Blaxploitation-style artwork for his take-no-prisoners red, Machete, Orin Swift winemaker Dave Phinney has developed a reputation not only for the wine he makes but for the way he labels it. More and more producers are like that these days. They'll commission original artwork or put their own eighth-grade yearbook photo on the label. Anything to wipe away the pretension and predictability of yet another vineyard sketch.

RULE NO. 10  Have a Wine Emergency? Just Grab One of These

So you're running late for a dinner party and you know nothing about wine and you can't remember anything else you read in these pages. Don't panic: You can find this instantly recognizable Zinfandel blend in many of the same strip-mall shops that sell Yellow Tail, and its flavor blows the kangaroo away. Your host will thank you.

SIP & SAVEUR think you should always have a bottle or two from our favorite wineries like Belden Barns, Banshee, Lioco, and Idlewild. Your host will really be thankful and will guarantee you an invite to the next party.  

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Bonus rule: Buy anything this man makes. He's vine whisperer Hardy Wallace, one half of irreverent California winemaking duo Dirty and Rowdy, which embodies all the intense flavors and cheeky attitude of the new-wine movement.

RULE NO. 11 Eastern Europe is the New Western Europe

Many of the world's emerging wine regions have actually been fermenting grapes for thousands of years. Most respectable stores now have a small section devoted to these countries' wines—and since they're not yet famous here, you can afford them even if you can't pronounce them.

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  1. Austria is the new France
    Okay, it's technically not Eastern Europe (until Putin gets there), but if you're looking for cheap and delicate Pinot Noirs, you can't do better.

  2. Croatia is the new Italy
    It's not just that the craggy coastline looks like Italy. Croatia's whites are also perfectly light, Italian-style food wines. Try the Pošip grape.
  3. Georgia is the new Spain
    A decade ago, Spain was where you looked for intriguing new values. Georgia has been making wine longer than Spain has—and yet its distinctive orange Rkatsiteli wines are still somehow affordable.
  4. Greece is the new...Greece
    The Greeks are O.G.s of both Western civilization and wine, which as far as we're concerned are one and the same. Their zippy Assyrtiko grape remains a world-class bargain. For now.

RULE NO. 12 The Best Wine Shops Are Very, Very Picky

We don't mind a giant wine warehouse, but the best wine shops are hyper-focused. Ask the somm at the wine-iest restaurant in town where he buys his personal bottles. It'll be a place like one of these.

Red & White Wines | Chicago
Nathan Adams's dimly lit shop serves as the clubhouse for Chicago's natural-wine crowd, particularly on Thursdays and Saturdays, when the store hosts free tastings. On the shelves: a whole lotta Loire.

Le Caveau Fine Wines | Atlanta
Because this shop lies just off Buford Highway, ATL's international boulevard of eats, you can count on owner Eric Brown to recommend the right bottles for Shaanxi noodles or Cantonese roast duck. He also stocks a local delicacy: extra-virgin pecan oil.

Leon & Son | Brooklyn
Even in a wine-saturated yuppie burg like Brooklyn, Chris Leon's little Clinton Hill shop stands out for its deep catalog of small, ambitious American producers (plus plenty from France and Italy) at fair prices. Buy a case and the 13th bottle is on him.

Lou Wine Shop | Los Angeles
Lou Amdur, the wine king of Los Feliz, guides you to your bottle with helpful, quietly hilarious tasting notes such as “Crisp and crackly maritime-influenced Albariño, good for dry mouth and/or a dried-out soul, or shellfish.”

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RULE NO. 13 Don't Be Too Snobby for Costco

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That's right, one of the world's biggest wine emporiums is the price-busting wholesaler where you buy your monthly gallon of Nutella. Costco stores stock, on average, 170 labels and have “wine stewards” working the floor. Volume buying and minimal markup mean you'll save a ton on higher-end bottles. And the house-label Kirkland Signature wines are made on the sly by reputable producers around the world, so even their champagne and ten-year tawny port are legit. Little-known fact: Costcos in many states sell wine to non-members as well—just tell the doorperson you're buying alcohol only.

RULE NO. 14 And If This is All Too Confusing, Learn to Shop by Color

Whether you're too tired to think or you're in the boondocks and can't be too picky, try this: Buy Italian for red, Spanish for white, and French for rosé. It's a gross generalization, but these countries drink wine with every meal, so nothing they produce will be swill. The Italian will likely be a Sangiovese, their most widely planted grape by far. Spanish whites—which will probably be a refreshing, fruity Verdejo or a bright, fragrant Albariño—offer great value. Most French rosés are from Provence and are light, fresh, and dry, often with a lovely salmon hue. They're easy to find and excellent with food.

RULE NO. 15 Canned Wine Does Not Mean Crap Wine

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Until recently, wine's biggest drawback was that you couldn't take it to the beach or sneak it into the movies without causing a scene. Now even that's changing, thanks to convenient, portable, and dangerously poundable canned wines from premium producers. If you're into Oregon Pinot Noir and Pinot Gris, seek out the Underwood label. For California whites and reds, you're after Alloy Wine Works. And if you're ready for a real shocker, Jordan Salcito, who spends her life around the world's greatest vino as wine director for Momofuku Group, has just created Ramona, a line of not-too-sweet artisanal wine coolers, redeeming the most maligned intoxicant this side of Zima.

RULE NO. 16 Wine Cocktails Are Now on the Table

Do like an Italian and make this Negroni alternative, which was invented at Bar Basso in aperitivo-crazed Milan.

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Negroni Sbagliato
1 oz. Campari
1 oz. sweet vermouth
3 oz. prosecco
Build the ingredients in a rocks glass over ice and garnish with an orange slice.

From the 2016 book Spritz, by Talia Baiocchi & Leslie Pariseau

RULE NO. 17 For the Love of God, and for the Last Time, Red Wine Should Be Served Chilled

Not cold, but chilled. Like around 60 degrees. Either ask your somm to do it or put your bottle in the freezer for 15 minutes. We promise it'll improve.

RULE NO. 18 The Best Way to Get Into Wine: Invest in a Glass

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It wasn't wine that got me into wine. It was a wineglass. At a café I was served a red in a glass so thin, so delicate, so lightweight that it seemed like the stem would snap as I swirled it. (For the record, I had no idea why I was swirling it.) With a really thin glass, you can sense the weight of the wine because the glass weighs so little. The wine also tastes more intense because there's less of a barrier between you and the liquid. Most important: It feels good in your hands, like a brass pen or a wad of money. I started buying wine just to have something to put in the glass.

Of course, nice glasses are pricey. Just one from Riedel's new Superleggero series costs $139. (The popular, crazy-thin Universal glass by Zalto is $60.) But it's worth it. Especially if you're not yet a wino. —Ross MaCammon

RULE NO. 19 Everything You Used to Eat With Beer Tastes Better With Wine

The next time you're indulging in lowbrow comfort food, leave the beer in the fridge. (It's too filling, anyway.) Lately when we order Thai takeout, we're pouring a bottle of Gamay. And we're downing white wine—or even champagne—with fried chicken. With a pulled-pork barbecue sandwich, we might even break out a ritzy Châteauneuf-du-Pape. Try it and you'll find that great wine elevates even the humblest meals. And since a bottle at home costs a third of what you'd pay at a restaurant after markups, you can justify the extravagance.

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Courtesy of Laure Joliet

RULE NO. 20 Wine Bars Are Now the Best Places to Eat

Remember when craft beer became cool maybe a decade ago, introducing us to a whole genre of beer-forward gastropubs? Now a similar revolution is turning wine bars from predictable meat-and-cheese-board joints into ambitious, full-on kitchens. And there's one near you, wherever you are.

Gyst | Minneapolis

From their house kombucha and beet kvass to their sauerkraut and kimchi, the fermentation fans behind Gyst follow only one formula: sugar + yeast = kapow. Get the peanut-butter-and-kimchi sandwich. Trust.

Wildair | New York

In their sidekick to block-rocking prix fixe spot Contra, Fabian von Hauske and Jeremiah Stone serve head-on shrimp stewed with garlic and smoked paprika, and fried squid with spring onion and basil.

Parachute | Chicago

A Korean-American restaurant that acts like a wine bar, Parachute careens from porky rice cakes to sirloin with Roquefort—always with an equally racy beverage riding shotgun.

Dame | Portland, OR

A restaurant focusing on what partner Dana Frank calls “unusual grape varieties and unknown regions,” such as Hungary and Slovenia. For dinner: sunchoke soup and oil-poached halibut.

Bergamot Alley | Healdsburg, CA

Kevin Wardell's combo wine bar and retail shop has the balls to sell mostly old-world wine in Sonoma County. Grab a grilled cheese and a handful of the spicy bar mix called D's Nutz.

Your Next Lesson: California Grenache

SIP & SAVEUR

By ERIC ASIMOV DEC. 29, 2017New York Times

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From left, Jolie-Laide Sonoma County Rossi Ranch, Dashe Dry Creek Valley Grenache and Donkey & Goat California the Gallivanter. CreditPatricia Wall/The New York Times

From amontillado we go to a much more contemporary sort of wine, grenache from California.

Also known as garnacha in Spain, where the grape is thought to have originated, grenache has long been a part of the California equation. It was an essential component in old mixed black heritage vineyards, in which many different black grapes were planted and vinified all together.

Over the last 30 years, I’ve seen a few good examples of California grenache, but it’s really been in the last decade or so that grenache has stepped out in California as an interesting wine with a great potential to evolve.

Grenache is grown around the world, including the southern Rhône Valley, where it appears (sometimes alone and sometimes in blends) in Châteauneuf-du-Pape and Gigondas. In Catalonia, grenache is the backbone of Priorat and Montsant. The grape can be found in many other parts of Spain, in Sardinia and in Australia.

Grenache wines must walk a narrow path. The grapes thrive in hot, dry places. But if too hot, and the grapes get overripe, the wines can be sweet, hot and dispiriting. If grown carefully and vinified without solely power in mind, grenache can be spicy, herbal and complex.

Because of this balancing act, grenache is often blended with other grapes. They can add tannins, acidity and other characteristics that grenache lacks. But not always. Château Rayas, the great Châteauneuf that has become one of the world’s most coveted wines, is made entirely of grenache.

The three wines I recommend are:

Dashe Dry Creek Valley Grenache Les Enfants Terribles 2016, $25

Donkey & Goat California the Gallivanter 2016, $20

Jolie-Laide Sonoma County Rossi Ranch Grenache-Syrah 2015, $48

As is often the case, these are small-production wines. But fear not. Other good examples come from Tablas CreekBonny DoonEdmunds St. JohnRidgeBirichinoA Tribute to GraceSkinner and Broc Cellars. Ask at a good wine shop for a California grenache or grenache blend, and you may find even more options.

I will confess, the wines we will be drinking are new to me, so I’m not yet sure what I would serve with them. I would instinctively lean to beef or pork stews and braises, and simpler meaty dishes like sausages and burgers. I probably would avoid dishes that are overly spicy or delicate.

 

See full article on NEW YORK TIMES

 

Holiday Braised Brisket with Regalis Truffle Porcini Mushrooms

SIP & SAVEUR
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INGREDIENTS

2 ounces dried Regalis Truffle Porcini Mushrooms

1½ cups boiling water

¼ cup olive oil

One 6-pound brisket

Kosher salt and freshly ground black pepper, to taste

4 garlic cloves, peeled and halved

4 bay leaves

2 yellow onions, thinly sliced

1 rosemary sprig

½ cup tomato paste

1 cup red wine

5 cups chicken stock

Chopped parsley, for garnish

DIRECTIONS

1. Preheat the oven to 325°. In a small bowl, cover the dried porcini mushrooms with the boiling water. Allow to rehydrated for 15 minutes. Drain the mushrooms, reserving the soaking liquid, and set both aside.

2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper. Sear the brisket, flipping once, until golden brown, 4 to 5 minutes per side. Transfer the brisket to a plate.

3. Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until caramelized, 2 minutes.

4. Add the reserved porcini liquid and the wine, and bring to a simmer. Cook until the liquid has nearly completely evaporated, 10 minutes. Add the chicken stock and the brisket back to the pan and bring to a boil. Cover the pot and transfer to the oven. Bake, flipping the brisket once halfway through cooking, until tender when pierced with a fork, 2½ to 3 hours.

5. Place the pot back on the stovetop and transfer the brisket to a cutting board. Bring the cooking liquid to a boil and reduce until thickened, 25 to 30 minutes. Meanwhile, let the brisket cool for 10 minutes, then thinly slice it against the grain. Once the cooking liquid is reduced, add the sliced brisket back to the pot to warm through. Transfer to a platter and garnish with chopped parsley, then serve.

We suggest an elegant Syrah or an Old Vine Zinfandel to be paired with this beautiful beef brisket with porcini mushrooms recipe. 

 

COWGIRL CREAMERY

SIP & SAVEUR

Our Go-to when we're in the mood for cheese.  If you have not experienced or tasted Cowgirl Creamery cheese then we hope that this video will motivate you to seek them out at your local cheese shops.  If you're visiting the Bay Area make plans to visit them at the San Francisco Ferry Building or at Tomales Bay Foods.  We love and highly recommend that you try their MT. TAM and RED HAWK cheese.  

Rare, Subtle And Indulgent: Roger-Constant Lemaire Champagne

SIP & SAVEUR

Saturday, July 1, 2017, we hosted our inaugural event:  an exclusive tasting of Roger-Constant Lemaire Champagne along our friend, Frances Brooks, owner of Amandus Wines.  Amandus Wines is the exclusive importer and distributor of RC Lemaire Champagne in California.  The event was held at Arader Galleries located on historic Jackson Street in San Francisco.  This was our first official event for SIP & SAVEUR and we are thrilled that it was successful.

Our invited guests were treated to some of the world’s most extraordinary champagnes by Roger-Constant Lemaire and exquisite tartines, quiche and dessert faire by a local bakery.  We are very thankful to Amandus Wines for giving us the opportunity to partner on such a wonderful event and to Josephine Arader of Arader Galleries for allowing us to host the event in her family’s transcending gallery.  Our guests enjoyed being surrounded by the most beautiful vintage maps and botanical prints as they enjoyed sipping on world class champagne.

Roger-Constant Lemaire Champagnes stand out as prestigious; they're rare, delicate, subtle and indulgent.

The Roger-Constant Lemaire Family is proud of their ecological credentials and use only marine algae to protect their vines, canceling out the need for pesticides.  The grapes are selected and harvested by hand, with only first press used in production.  Vinification uses non malolactic fermentation methods to ensure a better quality of Champagne with its own natural acidity. The Champagne has an inherent sweetness allowing for the addition of only a very low dosage of cane sugar. All their champagnes are 12% alcohol by vol.

The Lemaire family history began at the end of the 19th century in Hautvilliers, the birthplace of Champagne.  A family tradition was born when the patriarch, Désiré Lemaire, purchased what is now the Lemaire vineyards. The full vision was developed by his grandchild, Roger Constant Lemaire, who understood the importance of harmoniously blending the different grapes in order to create high quality champagne.

In 1945, Roger doubled the size of the estate and relocated the family home and headquarters to Villers-sous-Châtillon. From just 30 acres, the family operated estate now exports all over the world under the name Roger-Constant Lemaire.

 

Amandus Wines:

Frances Brooks, founder and owner of Amandus Wines, met Roger and his family two years ago while on vacation in the heart of the Champagne region.  She rented the family’s 18th century home in the village of Villers sous Châtillon home for the trip.  While staying in the family’s home, she met Roger who spoke of their Champagne and that they were interested in breaking into the US market but did not have the budget for marketing.  As fate allowed it, this meeting could not have been more than two great forces being brought together by the universe.  With Frances’ background in advertising, she told the family she would be happy to help work with the marketing materials they already had.   

Roger informed Frances that they had a family friend in the Bay Area who would be her contact in the US.  She offered to support the family and their friend while at the same time creating a new job opportunity for herself (in addition to her day job!).  After not being able to get in touch with the family’s Bay Area contact for 3 months, Frances reported the breakdown in communication back to Roger.  To her surprise and delight, Frances learned that they were no longer working with that person and needed someone to take over the role.  Frances gladly offered to step in to the role as importer and distributor of Roger-Constant Lemaire Champagne in California.  This, in turn, led to her new venture, Amandus Wines.  Amandus Wines is now the exclusive importer and distributor of Roger-Constant Lemaire Champagne in California.

Please direct all inquiries, including orders from the event, to Frances Brooks at Frances@amanduswines.com

 

EMERITUS VINEYARDS: ELEGANCE, BALANCE, and CHARM

SIP & SAVEUR
Soil gives wine its character, climate gives wine its personality and man gives the wine its spirit... style.
— Brice Cutrer Jones, Proprietor

Located just 52 miles North of the Golden Gate Bridge in the City of Sebastopol, Ca. in the heart of the Russian River Valley is Emeritus Vineyards. Emeritus Vineyards is on Hallberg Ranch, a 115-acre ranch property. What was once a prime apple orchard is now a Pinot Noir Vineyard owned by Proprietor Brice Cutrer who purchased the property in 1999.

On our visit to Emeritus we were welcomed by Mari Jones, she greeted us with glasses of their 2015 Emeritus Vineyards, Ruby Ruby Rosé Saignée before we started our vineyard tour. The Ruby Ruby Rosé Saignée was light and refreshing after the warm drive from the East Bay. It had a beautiful color and it was aromatic. It was crisp with a great balance that made it light and refreshing with great notes on the palate. It was also close to being sold out when we visited and only available to their wine club members.

Ermeritus Vineyards is one of California’s most distinguished dry-farmed vineyards and is widely known for their commitment in producing Pinot Noir with extraordinary quality.  Wines are crafted around proprietor Brice Cutrer Jones’s philosophy that soil gives wine its character, climate gives wine its personality, and man gives the wine its spirit... style. The result is three Estate Grown and Bottled Pinot Noirs: Hallberg Ranch, Pinot Hill and William Wesley.

 

Vive la Business France!

SIP & SAVEUR
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It was a real honor to be invited to the Tastin’ France event organized by Business France, the French Trade Commission in North America. There, we were able to taste and experience wines from the main wine regions of France.

The Tastin’ France event strives to promote and encourage the distribution of French wines and spirits in North America by introducing new product and increasing the presence of existing ones while at the same time fostering business opportunities and initiating network connections between industry professionals.


The event was held at GALLERY 308, at Fort Mason in San Francisco which boasts panoramic views of  San Francisco Bay and the Golden Gate Bridge.

One of our favorite and most memorable people at the event was Bernard Bouteillon, the Export Manager for Vins Descombe.  We reveled in his energy and enthusiasm for Vins Descombe and the wine in their portfolio.  Bernard was very passionate and informative about the different wine regions of France, providing a valuable educational experience as well as some great wines!

Though we wish we could have stopped by all 26 tables, it was necessary to pace ourselves over the course of this 4-hour afternoon.  We absolutely have a greater appreciation of French wines after attending this event. We also learned that it is okay to serve lighter reds slightly chilled, which is often thought in California to be faux pas. As a matter of fact, it’s very French. Vive la France!

The Top Varieties

SIP & SAVEUR

We enjoyed this guide to the 8 common types of wine By Madeline Puckette of winefolly.com.  It is an easy guide of the top varieties that any wine novice can refer to before a day of wine tasting with any wine stiff neck. 

Image from http://winefolly.com

Image from http://winefolly.com

The 8 wines included in this article represent 6 of the 9 styles of wine. Trying all 8 wines will give you a good example of the potential range of flavors found in all wine. Each wine listed below also includes alternative varieties that taste similar. So, if you prefer a particular wine, you might also like its alternatives. Try them side-by-side to learn your preferences!

Cabernet Sauvignon

“Cab-er-nay Saw-vin-yawn”

 Taste: Black Cherry, Black Currant, Baking Spices and Cedar (from oak)
 Style: Full-bodied Red Wine
 Description: Cabernet Sauvignon is a full-bodied red grape first heavily planted in the Bordeaux region. Today, it’s the most popular wine variety in the world. Wines are full-bodied with bold tannins and a long persistent finish driven mostly by the higher levels of alcohol and tannin that often accompany these wines.
 Food Pairing: lamb, beef, smoked meats, French, American, firm cheeses like aged cheddar and hard cheeses like Pecorino

 

 

Cabernet Sauvignon Alternatives

  • Merlot: Middle weight, lower in tannins (smoother), with a more red-fruited flavor profile
  • Cabernet Franc:  Light to middle weight, with higher acid and more savory flavors, one of Cabernet Sauvignon’s parent grapes.
  • Carménère: Usually from Chile, very similar to Merlot in body, but with the aggressive savory flavors of Cabernet Franc
  • Bordeaux Blend, A.K.A. “Meritage”: Usually dominant to Cabernet Sauvignon or Merlot, but also includes any of the other Bordeaux varieties
  • Sangiovese: The noble grape of Tuscany. Similar in body, acid, and tannin to Cabernet Sauvignon, but more red-fruited and elegant

 

Syrah

“Sear-ah” (aka Shiraz)

 Taste: Blueberry, plum, tobacco, meat, black pepper, violet
 Style: Full-bodied Red Wine
 Description: Syrah (a.k.a. Shiraz) is a full-bodied red wine that’s heavily planted in the Rhône Valley in France and Australia. The wines have intense fruit flavors and middleweight tannins. Syrah is commonly blended with Grenache and Mourvèdre to create the red Rhône blend. The wine often has an aggressively meaty (beef broth, jerky) quality.
 Food Pairing: lamb, beef, smoked meats; Mediterranean, French, and American firm cheeses like white cheddar, and hard cheeses like Manchego

 

Syrah Alternatives

  • Malbec: (Argentina) More black-fruited, often with more aggressive oak usage, less meaty, but with more coffee and chocolate flavors
  • Petit Sirah: (United States) This grape has no genetic relation to Syrah, but has even more aggressive tannin, acid, and fuller body
  • Monastrell (aka Mourvèdre): More broad texture, with similar meaty notes, but more of a mixture of red and black fruits
  • Pinotage: (South Africa) Similar in terms of body, with even more intense, smokey notes.
  •  

Zinfandel

“Zin-fan-dell”

 Taste: A broad, exotic array of fruits from stone (overripe nectarine), to red (raspberry, sour cherry), to blue (plum, blueberry), to black (blackberry, boysenberry), Asian 5 Spice Powder, Sweet Tobacco
 Style: Medium-bodied to full-bodied Red Wine
 Description: Zinfandel (aka Primitivo) is a medium-bodied red wine that originated in Croatia. Wines are fruit-forward and spicy with a medium length finish. Zinfandel is a red grape that may be better known as the rosé wine White Zinfandel.
 Food Pairing: chicken, pork, cured meat, lamb, beef, barbecue, Italian, American, Chinese, Thai, Indian, full-flavored like cheddar and firm cheeses such as Manchego

 

 

Zinfandel Alternatives

  • Grenache (aka Garnacha)More middle-weight and red-fruited flavors, with the meaty and peppery qualities you get with Syrah
  • Tempranillo: (Spain) More red and black fruit flavors, as well as lower alcohol and body
  • Rhône Blend: a blend of Grenache, Syrah and Mourvèdre originally from Rhône Valley of France, very similar, but not as fruity
  • Carignan: Not quite as exotic in terms of fruit, but adds a lot of savory, dried herbal flavors

 

Pinot Noir

“Pee-no Nwar”

 Taste: Very red fruited (cherry, cranberry) and red-floral (rose), often with appealing vegetal notes of beet, rhubarb, or mushroom
 Style: Lighter-bodied Red Wine with higher acid and soft tannin
 Description: Pinot Noir is a dry light-bodied first widely planted in France. The wines always lead with higher acid and soft tannins.
 Food Pairing: chicken, pork, veal, duck, cured meat, French, German, cream sauces, soft cheeses, nutty medium-firm cheeses like Gruyère

Pinot Noir Alternatives

 

 

Chardonnay

“Shar-dun-nay”

 Taste: Yellow citrus (Meyer lemon), yellow pomaceous fruits (yellow pear and apple), and tropical fruits (banana, pineapple), often cinnamon, butterscotch, and toasted caramel notes (from oak)
 Style: Medium to full-bodied white wine
 Description: Chardonnay is a dry full-bodied white wine that was planted in large quantities for the first time in France. When oak-aged, Chardonnay will have spicy, bourbon-y notes. Unoaked wines are lighter and zesty with apple and citrus flavors. Chardonnay is the white grape of Burgundy.
 Food Pairing: lobster, crab, shrimp, chicken, pork, mushroom, French, cream sauces, soft cheeses such as triple cream brie, medium-firm cheeses like Gruyère

Chardonnay Alternatives

  • Sémillon: More middle weight, although often with oak as well, more citrus-driven and herbal aromatics
  • Viognier: Richer in body, with lots of perfumed, floral-driven aromatics, often oaked as well

 

Sauvignon Blanc

“Saw-vin-yawn Blonk”

 Taste: Aggressively-citrus-driven (grapefruit pith), with some exotic fruits (honeydew melon, passion fruit, kiwi) and always an herbaceous quality (grass, mint, green pepper)
 Style: Light-bodied to medium-bodied white wine
 Description: Sauvignon Blanc is a dry white grape first widely planted in France. Wines are tart, typically with herbal green fruit flavors. Sauvignon Blanc is a parent grape of Cabernet Sauvignon.
 Food Pairing: fish, chicken, pork, veal, Mexican, Vietnamese, French, herb-crusted goat cheese, nutty cheeses such as Gruyère

Sauvignon Blanc Alternatives

  • Vermentino: from Italy is less herbacious, but with more appealing, bitter flavors (bitter almond)
  • Verdejo: from Spain is almost identical, although sometimes fuller in body
  • Grüner Veltliner: from Austria has more savory vegetable notes (arugula, turnip, white pepper)

 

Pinot Gris

“Pee-no Gree” (aka Pinot Grigio)

 Taste: Delicate citrus (lime water, orange zest)  and pomaceous fruits (apple skin, pear sauce), white floral notes, and cheese rind (from lees usage)
 Style: Light-bodied White Wine
 Description: Pinot Gris is a dry light-bodied white grape that is planted heavily in Italy, but also in France and Germany. Wines are light to middle-weight and easy drinking, often with some bitter flavor on the palate (bitter almond, quinine)
 Food Pairing: Salad, delicate poached fish, light and mild cheeses

Pinot Gris Alternatives

  • Albariño: from Spain is similar, but has more acid and more citrus-driven aromatics (tangerine, orange juice) and floral aromatics
  • Soave: The grape is Garganega, but often more bruised and oxidized apple-y character, still relatively bitter
  • Muscadet: The grape is Melon de Bourgogne, and the wine is from France. It’s much higher in acid, but still with heavy lees use and relatively neutral flavor

 

Riesling

“Reese-ling”

 Taste: Citrus (kefir lime, lemon juice) and stone-fruit (white peach, nectarine) always feature prominently, although there are also usually floral and sweet herbal elements as well
 Style: Floral and fruit-driven aromatic white that comes in variable sweetness. Some producers choose not to ferment all the grape sugar and therefore make the wine in an “off-dry” style.
 Description: Always very high in acid, when made as a table wine Rieslings can be harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some people find dry styles too acidic and sweet styles too cloying, but sweetness is always a wine making decision and not inherent to the grape.
 Food Pairing: chicken, pork, duck, turkey, cured meat, Indian, Thai, Vietnamese, Moroccan, German, washed-rind cheeses and fondue

 

Riesling Alternatives

  • Muscat Blanc (aka Moscato): Less acidic with a much more aggressively floral flavor profile
  • Gewürztraminer: richer, with less acid and more broad texture, rose candy and lychee are typical aromatics
  • Torrontés: Related to Moscato, but always in a dry style, more full-bodied and bitter
  • Chenin Blanc: Also very acidic and made in sweet and dry styles, but much more savory with more apple-y, savory aromatics

International Grenache Day

SIP & SAVEUR

Friday, September 16th was International Grenache Day and we celebrated it in style with the Northern California chapter of the Rhone Rangers.  The event was held at Two Shepherds winery in Windsor, CA.  It was such an honor to have been invited by Kristie Tacey of Tessier Winery who also hosted us for a private tasting in Healdsburg before the event.  William Allen of Two Shepherds was a gracious host!

We tasted some great styles of Grenache and had the chance to meet most of the participating Rhone Rangers.  Perhaps some don’t know that there are two types of Grenache:  Grenache Noir and Grenache Blanc.   Although Grenache Noir (the “red” one) is more common, it is mostly known as a blending grape.  It is frequently found blended with the likes of Syrah and Tempranillo. Many producers blend Syrah into Grenache to achieve a darker color and a firmer tannin structure.  But we love it on its own, especially as a rosé!

Thank you to the Rhone Rangers for organizing this great event.  They do good work, indeed!  The Rhone Rangers are the leading non-profit organization in the U.S. dedicated to promoting American Rhone varietal wines.  American “Rhone-style” wines are made from the same grapes that flourished for centuries in France’s Rhone River Valley.  These wines pair well with a wide range of food and rich flavors. We love to pair Grenache with highly spiced dishes, grilled meats, and sausages.