Thursday April 18, 2013 hosted by Mike and Becky

Wine #1:  Vernaccia di San Gimignano 2011

First taste comments:

Becky “Granny Smith”

Karen “Caramel Apple”

Bob “Bursty. The candy that bursts in your mouth. Apple Fruit Burst”

Jessica “Sour”

Elizabeth “Nice. I like it. Fruity.”

Mike “Harsh at first.”

Winemaker notes:Pale straw-green. Fresh citrus and herb aromas. Classically dry and linear, with intense flavors of lemon, quince and fresh herbs carrying through to the long, saline finish. I like this wine's purity and sharply chiseled delivery of aromas and flavors. A standout entry-level Vernaccia.

Food #1 – Tikka Masala Chicken

Comments:

Mike “Definitely curry. The wine is better with the chicken.”

Jess  “It takes the sour out, but adds a bite at the end. But maybe that’s the curry!”

Becky, Elizabeth “It goes well with the wine.”

Food #2 – Homemade Gluten Free Graham Crackers with Goat Cheese and Fig

Comments:

Becky “Delicious! Brings the sour back”

Karen “I think it makes it drier. I like it.”

BUT Karen had bubbles in her glass that affected her taste buds – after getting a clean glass she said “Tastes sour now! I tasted something different before. You have to change all of my earlier comments now. It is NOT dry!”

Elizabeth “Smoothes it out”

Jessica “Brings the sour back, but it is drier”

WINE #1 VOTES

Wine alone:

With Food #1: Bob, Mike, Becky, Jessica

With Food #2: Karen, Elizabeth

Wine #2:  Monte Degli Angeli – Piemonte 2012

First taste comments:

Mike “Bitter. Sour.”
Karen “Earthy. Dry.”

Jessica “It has a pst pst taste”

Elizabeth “So dry I need a sip of water”

Karen “It has your bite, Mike”

Bob “It is dry now that I don’t have a cashew in my mouth”

Jessica “It was the cracker that made it bitter. It IS dry.”

Winemaker notes:

From the region of Piedmont of northern Italy, this well-made Italian Pinot has complex red and black fruit flavors with hints of vanilla, chocolate and purple flowers. Quite complex and long for the price, this is smooth, ripe and supple. Made by two quality-driven brothers, Antonio and Paolo Sperone, who also produce delicious, well-priced Barolo which we also carry. Serve with grilled tuna, roasted chicken, lamb, or with light pasta dishes, especially topped with shrimp and plum tomatoes.

Food #1 – Pork Empanadas

Comments:

Karen “Wow! That really makes it spicy!”

Elizabeth “Definitely brings out the spice”

Bob “Calms it down”

Mike “I don’t taste spice in the wine, but I like it better with the empanada”

Karen “The wine accentuates the spice in the food. The wine enhances the food.”

Food #2 – Mozzarella Basil Bites (made with gluten free wontons)

Comments:

Karen “Ooooh. I can taste the basil. Yum!”

Becky “Makes the wine plainer”

Bob “Not as dry”

Elizabeth “Definitely not as dry”

Becky “Has more flavor with the empanada”

WINE #2 VOTES

Wine alone: Bob, Karen, Jessica

With Food #1: Mike, Becky, Elizabeth

With Food #2:

Wine #3:  Monte Degli Angeli – Barolo 2008

First taste comments:

Bob “Good smelling red wine”

Elizabeth “Has a chocolate flavor to it”

Becky “Smells dry”

Elizabeth “It is dry, but not bone sucking dry”

Jessica “Not as dry as the other one you like Karen”

Mike “Not Sahara dry”

Karen “A fuller taste than the Piedmonte”

Becky “After it sits on your tongue, you get another flavor”

Winemaker notes:

Here’s a Barolo from a small family owned estate, the entire production is only 1,000 cases. Aged in large oak foudres for 3 years and then 6 months in bottle, this Barolo shows a surprisingly forward and friendly style. Not nearly as forbidding and impenetrable as Barolos can often be, this wine shows a delicate profile of rose petal, orange peel, black cherry and balsam.

Food #1 – Havarti Cheese

Comments:

Becky “Makes the wine drier”

Karen “It does. I wouldn’t pair this cheese with it”

Food #2 – Duck Liver & Pork Mousse Pate with Port wine on crisp bread

Comments:

Karen “Man oh Day is that good!”

Bob “Good liver. Terrible with the wine. Sours the liver.”

Bob “I’m with Mike”

Jessica “I like it with the Pate”

Becky “Maybe it’s the cracker/bread”

WINE #3 VOTES

Wine alone: Bob, Karen, Mike, Becky, Jessica

With Food #1: Elizabeth

With Food #2:

EARTHQUAKE! Great Wine and Food Pairings!

Thursday April 11, 2013 hosted by Bob and Karen

 

Wine #1:  Earthquake Petite Sirah (Lodi Appellation) 2010

First taste comments:

Jess “Smells really good”

Elizabeth “I like it. Very smooth.”

Andy “Doesn’t make my ears hurt”

Becky “A deep fruit flavor. Plum.”

Karen “Smoky”

Mike “Blackberry”

Winemaker notes:Big, ripe dark berries leave just a hint of sweetness on the tongue with overtones of chocolate and tobacco. A long peppery finish follows. Ample tannins and substantial body make this one an enormous and delicious swallow of wine. Up front blueberry syrup, black cherry and coffee bean shake up the senses, finishing with warm cigar box cedar and vanilla flavors. Brawny, solid tannins send aftershocks down the throat creating a seemingly endless finish. When all is said and done this Petite Sirah leaves its mark of destruction, leaving teeth and glasses stained of its inky dark color.

Food #1 – French bread with Spicy Salami

Comments:

Becky “Spicy salami!”

Jess “Makes the wine drier!”

Becky “That means Karen will like it better”

Karen “My tongue is doing a lot of amazing things” (quote of the night)

Bob “Quick. Eat up. Everybody get out of here!”

Bob “It does make your tongue dance.”

Food #2 – Asparagus, Mushrooms, Bacon & Parmesan Cheese Casserole

Comments:

Bob “It’s earthy”

Andy “It makes the wine taste much different”

Elizabeth “Less smooth. Brings out spice”

Bob “Brings the aftertaste out”

Karen “Not as dry or full of finish with this food. More berry.”

Becky “More tart”

WINE #1 VOTES

Wine alone: Mike, Becky, Jessica, Andy, Elizabeth

With Food #1: Bob, Karen

With Food #2:

Wine #2:  Earthquake Zinfandel 2011

First taste comments:

Elizabeth “This one is definitely drier for me”

Karen “Like licorice…”

Bob “Caramel”

Karen “Yes!”

Bob “Bad caramel”

Becky “Like burnt caramel – the crusty stuff”

Winemaker notes:

With over 15% alcohol and bold tannins, these dark and voluminous wines will definitely leave your senses quivering. Opaque, dark purple with a hint of cured tobacco on the nose.  Exploding on the palates bursting with jammy black raspberry, warm spice and of course big on character.

Food #1 – Aged Cheddar (4 year old)

Comments:

Bob “It is 10 times better with the cheese”

Jessica “Smoothes the wine out”

Karen “Really good cheese”

Elizabeth “Really good with the cheese. 100% better.”

Jessica “Food #1 is winning”

Becky “Makes the wine tarter for me”

Food #2 – Beef Strip (sirloin tip) with Sweet & Smokey Rub

Comments:

Becky “Makes the wine spicier”

Jessica, Elizabeth “Agree”

Karen “Big bite”

Bob “I like the spicy finish”

WINE #2 VOTES

Wine alone:

With Food #1: Karen, Jessica, Elizabeth

With Food #2: Bob, Mike, Becky, Andy

Wine #3:  Earthquake Cabernet Sauvignon 2010

First taste comments:

Karen “This smells so good! This was one of our top 10 cabs in the alphabet.”

Elizabeth “This is good. But I think I like the Petite Sirah best.”

Andy “Deep & Complex”

Elizabeth “The smell is beautiful”

Becky “This is my vanilla. My velvet.”

Karen “Blackberry. Dry.”

Mike “Blackberry. Currant”

Andy “Rich & Complex”

Winemaker notes:

"...it's big and very fruity, with cranberry and cassis notes intermingled with a blackberry flavor.  Smooth throughout, the wine finishes with a delicious hit of toffee and vanilla."

Food #1 – Roquefort Cheese with French Bread

Comments:

Andy “An interesting mix – the cheese & the wine”

Karen “Makes it sweeter. More berry. Sweeter up front. Drier in the finish.”

Elizabeth “Brings a plumy taste”

Jessica “Fruity”

Becky “Definitely fruitier with the cheese”

Food #2 – Lamb Chops with Salt & Pepper

Comments:

Becky “Brings back my velvet”

Elizabeth “Enhances the flavor”

Karen “Makes it more velvety. More vanilla”

WINE #3 VOTES

Wine alone: Becky, Jessica, Andy

With Food #1:

With Food #2: Bob, Karen, Mike, Elizabeth

Food Pairings with Charles Krug Wine. Yum!

Saturday April 6, 2013 hosted by Andy and Elizabeth

 

Wine #1:  Charles Krug 2011 Sauvignon Blanc – Napa Valley

First taste comments:

Wayne “The Best Wine is the Wine of Home” Old Greek Saying

Becky “Refreshing”

Jess “A tart taste”
Meg” Like Granny Smith”

Linda “I taste pear mostly”

Wayne “Apricot”

Karen “Tart”

Bob “But not an ear hurter”

Mike “I’m trying to see if it goes with toothpaste”

Elizabeth “Tarter than I thought”

Winemaker notes:

Our Sauvignon Blanc, from the first fruit harvested during our 150th Anniversary year, evokes aromas of grapefruit, lime and a hint of tropical passion fruit. Tantalizing flavors of orange blossom and tangy citrus commingle with a sprightly acidity that provides a refreshing finish. As always, night harvests guarantee fruit freshness in our signature style wine.

Food #1 – Brie with Fig

Comments:

Jess “Cuts the tartness”

Meg “Way more mellow with the cheese”

Sean “Tastes a lot better with the cheese”

Becky “I am not a fan of brie, but the wine is really good with it and the fig”

Bob “I have moved beyond 0 and moving to 1” (wine alone à wine with food #1)

Elizabeth “The tartness went away. I like the wine better with the cheese.”

Andy “Smoother and less fruity”

Elizabeth “Does anyone want more brie?” Meghan and Jess QUICKLY raised their hands.

Food #2 – Crab Casserole

Comments:

Becky “Changes the taste”

Karen “Brings back the tart”

Wayne “Acidity”

Meg “The wine by itself had the tart in the front of the mouth…with the crab there is an entire mouth tartness”

Jess “A deeper tartness”

Sophia “The crab was boom!” (Sophia is 4 years old – she ONLY had the crab)

Karen “So far I like the crab the best”

Sean “I liked the wine with the cheese best, but the crab is the best food”

Elizabeth “Pass the Crab”.

Sean/Jess “What crab?”

NOTE: Sean’s plate was FULL of crab

WINE #1 VOTES

Wine alone: No one

With Food #1: Bob, Karen, Becky, Jess, Wayne, Linda, Andy, Elizabeth, Sean

With Food #2: Mike, Meg

Wine #2:  Charles Krug 2009 Merlot – Napa Valley

First taste comments:

Bob “Whoa! Dry! Great fruity flavor, then all of a sudden it sucks the dry out of your tongue!”

Meg “It’s not that dry Bob!”

Wayne “Black currant. Plum. Full mouth. Dry finish.”

Elizabeth “Not desert dry”

Karen “Dry, but not that dry”

Sean “Some spice”

Linda “Is it oaky?”

Karen “Yes. Smoky”

Becky “Has a bit of a sour after taste”

Linda “It does have an after taste. Not sure it’s sour.”

Winemaker notes:

Our rich ruby-hued Merlot is fruit-forward with aromas akin to a basketful of ripe cherries, blackberries and dried blueberries. Supple, integrated oak melds with cherry pie, mocha and slight mineral notes. Firm yet soft tannins develop on the palate and lead to a long, elegant finish. Look to pair this wine with artisanal cheese, roasted meats or baked lasagna.

Food #1 – Camembert Cheese with Chutney

Comments:

Wayne “Make the wine better”

Linda “Takes away the after taste”

Mike “I don’t know if it enhances it, but the cheese is good”

Jess “Smoothes out the palate”

Karen “I LOVE this cheese”

Mike “I like it too”

Bob “Makes it berry. Takes out the dry.”

Andy “Makes it berry good”

Elizabeth “Bolder. Brings out the flavor more.”

Karen “Definitely more berry.”

Food #2 – Coq au Vin (Chicken with Wine)

Comments:

Bob “This smells awesome!”

Becky “Makes the wine a little spicier”

Meg “Spicier with the chicken”

Karen “Not as dry”

Jess “Brings out the spice. Before it had an under tone”

WINE #2 VOTES

Bob: “I thought this out. It was like scientific stuff going on. Either 0 or 2. Dry or Spice.”

Wine alone: Bob, Karen

With Food #1: Meghan, Wayne

With Food #2: Mike, Becky, Andy, Elizabeth, Linda, Jess, Sean

Wine #3:  Charles Krug Cabernet Sauvignon 2010

First taste comments:

Mike “Ooh! I like this one. Better than the Merlot.”

Becky “Smells good”

Wayne “Tannins are tasted on the front of the tongue”

Karen “Plum”

Elizabeth “Good. Smooth.”

Bob “Doesn’t have the spice”

Sean “Fruity. An alcoholic fruit punch.”

Meg “A softer wine”

Jess “Not the sharpness of the other 2”

Winemaker notes:

Our Cabernet Sauvignon evokes aromas of black cherry, raspberry and a hint of cocoa. Flavors of black currant mingle with rose petals while supple, smoky overtones visit the back palate. A silky mouth-feel and balanced tannins create an elegant finish to this classic Napa Valley wine.

Food #1 – Morbier – Charles Arnaud – Semi soft aged cheese

Comments:

Wayne “The cheese gives it a better finish”

Karen “It ages it”

Meg “Dries out the wine”

Jess “Yes”

Bob “An earthy cheese”

Karen “The wine is less sweet”

Food #2 – Beef Tenderloin with a Mustard Glaze

Comments:

Becky “This tenderloin is Fantastic! The wine is spicier with the meat.”

Sean “Oh my gosh! It makes the wine taste a lot better.”

Wayne “What wine?”

Jess “Mom – try it after the center cut that doesn’t have the spice. Mellows the wine”

Karen “Makes it your velvet, Becky”

WINE #3 VOTES

Wine alone: No one

With Food #1: No one

With Food #2: Unanimous!

BONUS WINES! (Compliments of Wayne and Linda)

Bonus Wine #1:  Borghese 2007 Reserve Merlot North Fork of Long Island

First taste comments:

Becky “A dry taste to it”

Meg “No flavor for me”

Linda “Spicy”

Karen “Peppery. This was my favorite vineyard on Long Island.”

Wayne “Fruit forward. Fills the mouth. Large finish”

Karen “Currant. Pomegranate. Dry with a peppery finish.”

Winemaker notes:

Aged in French oak barrels for 18 months. This wine is complex, deep and well balanced. Inhale the aromas of cinnamon, roses and blueberries. A classic velvety Merlot flavor that is smooth and elegant. Tom Matthews (WINE SPECTATOR) describes our Merlots as "elegant and seductive."

Food #1 – Chocolate Covered Strawberries (With a touch of cayenne)

Comments:

Meg “I like the wine better with the strawberry and spicy chocolate”

Becky “The wine is smoother, less spicy”

Sophia “The chocolate is spicy”

Food #2 – Chocolate Covered Apricots (with a touch of cayenne)

Comments:

Becky “Too spicy with the apricot. Not enough water/juice in the apricot”

Karen “The apricot makes the wine hot. The fruit takes the dryness away.”

BONUS WINE #1 VOTES

Wine alone: Karen, Sean, Linda

With Food #1: Bob, Mike, Becky, Andy, Elizabeth, Jess, Meg, Wayne

With Food #2: No votes

Bonus Wine #2:  Borghese 2007 Reserve Cabernet Franc

First taste comments:

Meg “I’m a fan of this wine”

Becky “A vanilla taste”

Jess “Delicious”

Andy “Smooth and spicy”

Elizabeth “A little bite”

Linda “Smooth”

Winemaker notes:

A rich and generous wine with marvelously deep and focused flavors of red berry, blackberry, and black tea. An abundance of smoky, minty, cedar hints framed by fine-grained tannins.

Food #1 – Chocolate Covered Strawberries (With a touch of cayenne)

Comments:

Karen “I love the chocolate with the strawberry, but not with the wine”

Food #2 – Chocolate Covered Apricots (with a touch of cayenne)

Comments:

Meg “The apricot makes it too spicy. Nothing to balance it out”

Jess “If you get more apricot it’s good”

BONUS WINE #2 VOTES

Wine alone: Unanimous!

With Food #1: No votes

With Food #2: No votes