Wonderful Warm-Weather Whites

With the warm spring days easing into summer heat, an array of white wines have caught our fancy lately. These are all super summer sippers to pair with your patio or deck — or perhaps when serving fish, crab, scallops, oysters, shrimp, prawns, sushi or a tasty summer salad.

Our palates prefer Sauvignon Blanc and Pinot Gris/Grigio, but there are many other choices are out there to try. We recently tasted the refreshing citrusy Albariño and the dry floral Viura, and were wowed!

Continue reading

More Thanksgiving Wines

ThanksgivingThanksgiving is behind us, but we bet we’re not the only ones still eating leftovers! So here are some more wines to pair with turkey, in addition to the ones we told you about before the holiday.

Again, these are wines that were sent to us to sample over the holidays. Thank you to the wineries who shared their bounty!

screen-shot-2016-11-26-at-5-23-05-pmJoseph Phelps Vineyard 2014 Sonoma Coast Pinot Noir ($55)
This is the 10th vintage of Pinot Noir sourced from two of the winery’s estate vineyards in Freestone, CA — 51% from the Quarter Moon Vineyard and 49% from the Pastorale Vineyard.

The 2014 Pinot Noir is a powerful combination of fruity and savory, with earthy notes and flavors of black fruit and spices. Enjoy it now (with decanting) or over the next five years. From the winemaker:

“The 2014 Pinot Noir showcases aromatic red fruit, fragrant violet and savory spices. Fresh and focused on the palate with concentrated red raspberry and cherry, currant, baking spices and a hint of smoked meat. Nicely textured with firm acidity and a lingering finish.”

screen-shot-2016-11-26-at-6-11-45-pmCraggy Range Te Muna Road Vineyard Pinot Noir 2013 ($45)
We loved (and wrote about) the 2009 vintage of this beautiful New Zealand Pinot Noir, so we knew we wanted to open the 2013 vintage with our Thanksgiving feast. It received a unanimous thumbs up from everyone at the table — an elegant, silky, smooth and complex wine from the Martinborough wine region of New Zealand. This Pinot is stellar, featuring smoky, earthy and savory aromas and flavors. From the winemaker:

“Deep brick red colour. Vibrant aromatics of red and black cherries, rose petal, sandalwood and wet earth. On the palate, fresh red fruits and fine dry tannins provide a soft yet complex finish.”

We were fortunate to visit Craggy Range during a trip to New Zealand in 2014, and the people in the tasting room were as lovely as the wines.

screen-shot-2016-11-26-at-5-51-12-pmSequoia Grove Chardonnay 2015 ($30)
We enjoyed the 2013 vintage of Sequoia Grove Chardonnay with cilantro-lime prawns on the deck on a warm summer evening. But we recently discovered that this food-friendly Chardonnay also pairs well with many Thanksgiving side dishes.

Somehow, it’s rich and creamy, with light custard flavors — yet also refreshing with citrus zest, which will complement the heaviness of a holiday meal. We found it a little to oaky for our palates, but we know people who will absolutely love it.

And if you’re finished with turkey leftovers, pair this Chardonnay with seafood or cheeses.

Cheers!
Margot and Dave

Villa Maria Pinot Noir for Thanksgiving

Screen Shot 2015-11-08 at 5.12.52 PMRaise your hand if you knew that New Zealand’s Pinot Noir is right up there with its Sauvignon Blanc in terms of taste and value.

Good for you, because we didn’t!

Located at the northeast corner of New Zealand’s South Island, Marlborough is known internationally for its Sauv Blancs. But the region is also becoming popular for Pinot Noir.

We recently discovered this when we participated in a Nov. 4 Twitter tasting of two Villa Maria Pinot Noirs from Marlborough. Our main takeaway: Either one of these wines would pair very well with turkey and an assortment of sides during a Thanksgiving feast.

Villa Maria 2014 Private Bin Pinot Noir ($17)
This good-value Pinot Noir is very approachable and food-friendly, displaying the hallmarks of the region — the aromas of sweet red cherry and berries. This medium-bodied wine is ruby red, with a juicy palate of red berries, cinnamon and herbs. In addition to pairing well with turkey, this Pinot will complement red meats, smoked salmon or aged cheddar throughout the year.

Screen Shot 2015-11-08 at 5.12.26 PMVilla Maria 2013 Cellar Selection Pinot Noir ($25.00)
Also from Marlborough vineyards, this Cellar Selection has subtle smoky aromas along with red cherries on the nose, and red berry, black cherry and plum flavors on the palate. We preferred this Pinot for its silky mouthfeel, spice and earthiness, and plan to enjoy it during our family’s Thanksgiving extravaganza. Of note, it will also pair well with many traditional sides, including beet salad. Other fall and winter meals, such as lamb or wild game, will go nicely with this wine too.

Villa Maria has been a family-owned winery since 1961. In the 1990s, Villa Maria pioneered sustainable viticulture and winemaking in New Zealand, and became the country’s first wine company to declare the winery “a cork-free zone.” Villa Maria has used screw caps from the 2001 vintage onward.

There is a Washington state connection — Villa Maria wines are imported by Ste. Michelle Wine Estates.

Thank you to Villa Maria and Ste. Michelle Wine Estates for inviting us to the Twitter chat and providing samples to taste.

Enjoy these wines at your Thanksgiving table!

Cheers!
Margot and Dave

A Deeper Look at Sauvignon Blanc

Screen Shot 2015-07-12 at 1.26.51 PMWe love Sauvignon Blanc in the summer months, and after sharing our views on four bottles that we recently enjoyed, we decided to take a deeper look at this warm-weather wine.

Sauvignon Blanc is both an old-world and new-world wine, grown and produced in Washington state, California, British Columbia, Ontario, France, New Zealand and other wine regions.

The typical descriptions are crisp, refreshing and elegant. The most popular price point is $20 and below; however some Sauv Blancs are in the range of $40-$80, and you can even find an occasional bottle priced above $80.

While the most popular style is “light and crisp,” other styles include “fruity and smooth,”  “rich and creamy” and “elegant.” The flavors can range from grassy to tropical.

  • Fruit – Citrus (Grapefruit, Lemon), Melon, Tropical
  • Grassy – Grass, Herbs, Mineral
  • Oak – Vanilla, Spice, Smoke

Screen Shot 2015-07-12 at 1.27.04 PMSauvignon Blanc pairs well with shellfish such as prawns, scallops, crabs and oysters, in addition to other seafood dishes, sushi, some cheeses and grilled veggies such as asparagus.

***********************************************

Fun Facts:
Sauvignon Blanc and Cabernet Franc are the parents of Cabernet Sauvignon. During the 18th century in Bordeaux, the Sauvignon Blanc vine paired with Cabernet Franc to parent the Cabernet Sauvignon vine.

International Sauvignon Blanc Day has been held on April 24, since 2010.

***********************************************

We love to sip on chilled, refreshing Sauvignon Blanc on warm sunny evenings on the deck or the patio. What is your favorite place or time?

Cheers,
Margot and Dave

December to Remember

Blog Post Dec31-BDuring the festive month of December, we enjoyed some stellar wines. While many of these bottles are for special occasions, sometimes any day might be special!

Here is the list – and kudos to all the Washington state wineries whose juice gave us a December to remember!

Blog Post Dec31-A

 

 

 

And from our friends down under, we opened two bottles that we brought home from our visit in May.Blog Post Dec31

  • d’Arenberg 2009 The Galvo Garage Bordeaux Blend, McLaren Vale, Australia
  • Craggy Range 2013 Sauvignon Blanc, Marlborough, New Zealand

It was indeed a December to remember, capping off a year of several visits to wine countries in the U.S., Canada, Australia and New Zealand.

Cheers and Happy New Year to all our family, friends and readers! We hope you have a healthy, happy, safe and prosperous 2015.

Margot and Dave

Taste of Tulalip 2014

TOT1Taste of Tulalip is always one of the best wine and food events in the Seattle area, and this year was no exception. The sixth annual Taste of Tulalip was an explosion of flavours for every palate.

Kicking off the event Friday evening at Tulalip Resort was the Celebration Dinner, an incredible six-course meal paired with excellent wines. While the entire dinner was beyond magnificent, our ultimate favorites were:
  • Creamy Jerusalem Artichoke soup, pumpkin seed pesto, creme fruit and crispy leek straws (Chef Brent Clarkson), paired with d’s Wicked Hard Cider “Baked Apple,” Kennewick, WA
  • Seared scallop with green papaya slaw, micro Asian mallow, golden edamame shoots, with ginger lime vinaigrette and aged balsamic (Chef John Ponticelli), paired with 2012 Alleromb Winery Sauvignon Blanc, Columbia Valley, WA
  • Blackberry sockeye salmon lox popsicle and salmon souse vide over toasted hazelnut pesto (Chef David Buchanan), paired with 2012 Kosta Browne Russian River Pinot Noir, CA
  • New York strip, dry aged 46 days, tarragon beurre blanc and New York strip, aged 28 days, wild cranberry demi, with cambazola-mascarpone “Twinkie” (Executive Chef Perry Mascitti), paired with 2011 Leonetti Cellars Reserve blend, Walla Walla, WA

Screen Shot 2014-11-16 at 12.40.24 PMChef Perry also provided another special treat during the dinner. He not only wowed the house with his, and his team’s, creative and delicious dishes, but also brought down the house with his showmanship by joining the band for a rocking version of “All Night Long.”

TOT3There were several musicians entertaining during the dinner, but Daniel Parks of Las Vegas had people on their feet dancing. From old-school Beatles and Neil Diamond tunes to perfect covers of Happy and Blurred Lines, this young man was a star. We hope to see him again; we can’t say enough good things about Daniel Park’s talent.

Can you tell that we totally enjoyed the Celebration Dinner?

Saturday offered a wide variety of things to do at Taste of Tulalip. We decided to spend our time at the Magnum Party and Grand Tasting.

There were two Magnum parties held simultaneously — one for old-world wine and one for new world wine. At the old-world tasting, we sipped an incredible 1985 Bordeaux blend from Chateau Lynch-Bages Pauillac in France — a chateau we visited during our trip to that wine region in 2005. This wine is drinking marvelously right now! We also tasted a pour from a $300-bottle of a Bordeaux blend, which combined Merlot and Cabernet Franc from St Emillion, France.

Hard as it was to leave the old-world event, we thoroughly delighted in excellent new-world wines too: Opus One 2007 Bordeaux blend from California; a lovely 2008 Shiraz from Penfolds in Australia; and our home-grown beauty, 2011 Betz Pere de Famille.

TOT2I also won a very cool gift pack that featured the Taste of Tulalip wine blend from the event’s honorary 2014 winemaker, Sean Boyd from Woodinville Wine Cellars. Special coffee and a gorgeous Tulalip medallion were also included in the gift.

How did I win it? Simple – I knew the answer to the trivia question, “Who is the Executive Chef at Tulalip Resort?” Even if I hadn’t already known it, how could I miss after his star musical performance the night before?

Next came the Grand tasting; how could this event make a mark after the activities already outlined above? Easy – we had an opportunity to see our friends and sip wine from some of our favorite Washington wineries: Obelisco Estate, Barrage Cellars, Avennia, Doubleback, Efeste, Gorman Winery, Alexandria Nicole Cellars, Figgins, Force Majeure and Woodinville Wine Cellars.

Plus we had a taste of a magnificent red blend from Craggy Range, a winery we enjoyed when we were in New Zealand last May.

Special thanks to Norma Rosenthal and Allan Aquila for the invitation!

If you’ve never been to Taste of Tulalip, please bookmark this page, so you will remember to get your tickets for the 2015 event!

Cheers!