Eduardo Galeano once said, “we are all mortal until the first kiss and the second glass of wine”.
The 2022 Don Melchor Cabernetwould be a good example of a wine transporting you from ordinary soul to a beloved immortal.
And it’s not just because you’re tipsy.
Made from vines on the N bank of the Maipo River at the foot of the Andean Mountains, in loamy, well-drained soil, this lush offering is comprised of 95% Cabernet Sauvignon, 5% Cabernet Franc, 1% Merlot and 1% Petit Verdot. It’s aged 15 months in French Oak barrels which adds to its complexity and depth of flavor. Robust notes of blackcurrant, floral, spice and vanilla tickle the nose. Jazzy flavors of blackberry, dark cherry, peppered chocolate and hint of coffee embrace your palate to take you to a magical place.✨
Pairs well with:
• Char-grilled Steak – marbled cuts like Ribeye are buttery, juicy and flavorful, and play well with the wine’s strong tannins and acidity
• Roasted Lamb – w/ rosemary, garlic and salt
• Aged Cheddar – contrasts beautifully with the high tannins of the wine
• Mushroom Risotto – the umami quality of mushroom beautifully juxtaposes the structured tannins of the wine
• Roasted Vegetables – root veggies like beets, carrots, sweet potatoes can bring out the subtle sweetness of the wine
• Dark Chocolate – 70% is best – the slight bitterness of this chocolate pairs beautifully with the fruit-forward qualities of this wine – Yum!
Price Point is a little more on the expensive side, about $150 – $200 ( tho some online shops sell this gem for a little less)
I hope you find this Valentine’s Day filled with the things that bring a little heat and elevate you to an extraordinary place.❤️🔥
Victoria Coleman image via Lobo Wines / John June Lewis image via Woburn Winery
When you think about the history of American winemaking, you must honor the significant contributions of Black Americans. While Thomas Jefferson receives much of the credit for early popularization of winemaking in this country, it was enslaved Black Americans who tended the soil, cultivated the vineyards and helped manufacture the end product. It is a complicated history to be sure but one that bears attention.
The history of Black-owned wineries begins with John June Lewis (1894-1974). In 1919, while serving in WWI among the occupied vineyards of the Rhineland, Lewis learned about, and developed a passion for, viticulture and wine. After he returned to the United States, he inherited from his father 10 acres of land in Clarksville, Virginia. Shortly after the repeal of Prohibitionin April of 1933, Lewis planted his first vineyard. By 1940, he established Woburn Winery, selling his exclusive wines to local residents until his death in 1974. Woburn Winery is the first noted Black American-owned winery in the United States, and the only Virginia winery of its time to produce estate-sourced wines from Labrusca and hybrid grapes. Known as the “Virginia-Carolina Brand”, they were classified as table and dessert wines. This was a significant breakthrough – and Lewis’ resilience, innovation and commitment to excellence has made him the catalyst for Black winemaking’s future.
Over the years, Lewis has galvanized many aspiring Black vintners to persist despite myriad challenges: lack of representation, limited access to capital, and being underestimated as business owners.
Jump forward to the West Coast in 1995, Daneen, David and Coral Brown open Brown Estateon land purchased by their parents in the Chiles Valley AVA. In 1997, Rideau Vineyard in the Santa Ynez Valley launched – the first winery owned by a Black woman, Iris Rideau. Soon after, Vision Cellarsunder Mac McDonald opened its doors, paving the way for future Black winery owners and winemakers.
In 2005, Victoria Coleman (pictured above) became Napa Valley’s first Black female winemaker. Beginning at Stag’s Leap Winery in 1998, first as receptionist, then Production Assistant under Michael Sillacci in 2004, she then enrolled at UC Davis to become their first Black woman wine student. There, she studied with Mario Bazar, eventually becoming his winery’s founding winemaker in 2005. In 2008, she worked with Eric Tourbier at Château Mouton Rothschild in Bordeaux, France, as well as commuting several times a year to Xi’an China at Jade Valley Winery. Today, she is the principal winemaker atLobo Wineryproducing three varietal wines; Chardonnay, Pinot Noir and Cabernet Sauvignon. Victoria is also in charge of both their Atlas Peak and Wolff Vineyards Napa Cabernet and Pinot Noir production.
Out of approximately 11,000 wineries across the US, only 65 are currently Black-owned. But the numbers are beginning to change. As more Black wine enthusiasts become inspired by the influence of Black tastemakers/winemakers/winery owners such as the McBride Sisters, Theodora R Lee at Theopolis Vineyards and Phil Long of Longevity Wines, the Black wine industry will bring more of its own unique flavor to the landscape, while remaining firmly rooted in tradition.
For those starting out there’s no greater advice than from Chrishon Lampley, CEO of Love Corkscrew: “embrace setbacks, work twice as hard, remain authentic, and let perseverance drive success.” Just like John June Lewis.
Here are some additional Black-owned wines and stories for you to check out:
With the news being what it is right now, I try to take solace in peaceful spaces. In Cleveland, there isn’t a place more peaceful to me than the Cleveland Museum of Art. Walking the galleries isn’t so much about distraction as much as it is about finding hope.
Yesterday, my friend Shelly and I went to their fashion exhibit Renaissance to Runway. It was so wonderful to see how history can imprint on the true art of fashion – melding craftsmanship with beauty.
Walking the rest of the museum, we spied the In Vino Veritas (In Wine, Truth) exhibit which was on its second last day. Luckily, we could catch it before it disappeared.🙏
This was a rich meditation on wine through the ages ~ its role in nourishment as well as cultural and religious rituals, myths and celebrations.
It’s the time of year for resolving to put old habits aside and begin on that path to wellness! Well… maybe.
When the first month of the year blows in after a busy holiday season of eating, drinking and making merry, it sometimes feels daunting to stand by a resolution made after finally putting on pants with a waist band. Also, it’s grey and cold and we just want to curl up on our sofas until Spring.
Do we want a beverage? Yes we do. And some research has shown that it can do a body good to cut back or go dry in terms of alcohol consumption. Add to that, Non-alcohol (NA) alternatives are more plentiful than ever. It’s good to switch things up, reduce some calories, give our liver a break and maybe drop a few lbs in the process.🙏
Yet the road to dry can be challenging. An evening out with friends for a special dinner often sets the scene for a nice cocktail or bottle of wine. It feels almost unnatural to not partake. For some, not drinking with dinner can seem like a hug without the squeeze. It’s a whole sensory thing – the way the glass fits neatly into your hands, the first pour, the flavors of that favorite mixed drink or glass of wine – all are a part of the experience, regardless of the buzz you may or may not get after a few sips.
Last year, I managed to idle in dampness, not quite going full dry. This year is going to be different.
Looking for some fun NA alternatives (and there are many) I chose two:
Ariel Vineyards 2023 Chardonnay– part of the J Lohr Universe of wine, this NA wine was first released in 1985. Cultivated in J Lohr’s Monterey vineyards, it goes through a process of stainless steel cold-fermentation/barrel aging before the alcohol is gently removed.
It consists of 93% Chardonnay, 5% Riesling, 2% Sauvignon Blanc with <0.5% ABV, 45 calories and 11g carbs.
Alcohol is removed from wine in one of three ways:
Vacuum Distillation – uses heat to evaporate alcohol leaving only trace amounts and preserving original flavors.
Reverse Osmosis – uses pressure through a semi-permeable membrane to remove the alcohol.
Spinning Cone Column – a low temperature vacuum distillation, alcohol is pushed upwards in a centrifuge as the wine stays at the bottom of the cone. As liquid then rotates downwards, steam is added as a filter and this process is repeated until there is virtually no alcohol left.
Lion’s Mane (a mushroom) – for stress, anxiety and cognitive function
Reishi Mushroom – fatigue fighter and anti-oxidant support
Acerola Cherry – vitamin C and anti-oxidant
Juni is short for ‘Just you and I’ and is apparently made with love by plant-based recipe developer Rhadi Devlukia and her husband, podcast host and author, Jay Shetty.
USDA organic certified, Juni is a sugar-free, lightly fizzy drink containing adaptogens (plants and mushrooms that help the body’s response to stress).
Ok this is all cool and all but how do they taste?
The Ariel looks very much like wine in the glass. Its color and clarity are very good as is its light to medium mouthfeel. As for taste, it’s very refreshing with some nice acidity on the finish. But for a Chard it’s very light. While its lightly tropical/apple vibe is a pleasant experience, anyone expecting the buttery depth and gravitas of traditional Chardonnay might be a little disappointed. For me, it’s a nice, lower calorie alternative that sits well in my glass. As for some other qualities of wine; the change in depth as it opens in the glass, the character change as it pairs with foods, I haven’t found that alchemy yet with NA alternatives.
Juni has a mild taste and looks pretty sparkling in my martini glass. It’s a nice little pick-me-up and thankfully not too sweet. With 0 sugar and only 5 calories per can ( and organic ingredients) it is a good alternative to conventional sugary soda or sweet teas.
A few days after this year’s pledge I grabbed a wine glass and was walking to the fridge to pour myself a glass of the ‘23 Ariel. HubbyDoug gave me a puzzled look. I assured him that what was in my glass was in keeping with myDry Januaryplan. So far, so good.
Truth be told, I like a good cocktail. I love a great glass (or two) of wine, and it isn’t always about the buzz. It’s about the nuanced complexity of flavors on the nose and palate. It’s about how they meld together, how they can change with each sip, and the food with which I’m pairing them. And I will go back to enjoying them again in February.
But for now, I’m enjoying the NA versions in a pretty glass, and feeling a little bit lighter. 😉
The upcoming holidays can be crazy busy (just drive by your local grocery store parking lot try not to shudder). It’s easy to get lost in the frantic chatter permeating so much of where we go and what we do. It’s easy to lose sight of the point.
Is the point to drink wine? Well, in part, yes. Because when you open a great bottle, it’s a like a little meditation. It begins with the twist of the corkscrew (or cap). Next the scent is released, then the gentle cascading pour into your glass sends a signal to the brain that it’s ok to slow down and just be in the moment. You breathe again and delight in the visual of the wine as it settles into the glass – you can get a little lost in its deep ruby color. You swirl, and then sniff – breathing in…and out. Maybe you do this a few more times as the wine opens. All this euphoria and you haven’t even had a drop to drink. Yet. Very meditative indeed.
Part of the fun of holiday wine is in the choosing. So many are out there but not to worry, you’ll find the right one. And even if you don’t, it’s all good. For all the posing that can happen with wine, there really are no wrong answers. Trust yourself.
For this year’s Thanksgiving holiday, we’ve chosen two wines that have been resting a while in our wine rack and now need to be enjoyed.
2021 Summer Dreams Stargazing Pinot Noir – This Pinot was a natural choice (HubbyDoug’s favorite wine style) and a great dinner partner for a traditional Thanksgiving meal. Nurtured in select vineyards from the Western Sonoma Coast, this is a beautifully nuanced, cooler climate wine. Cooler climate wines do not equal ‘meh’ or ‘ho-hum’; far from it. This is where a Pinot’s true beauty is often revealed . The Whole berry fermentationof this wine brings complexity and vivacity to its subtle nature. Flavors of dark fruit and berries, cherry pie and violets, along with a little allspice round out this profile. It’s a great traditional choice.
2014 Caduceus Monastrell– With its bold flavor profile, this could be called an ‘interesting’ choice for Thanksgiving dinner. Some skeptics might say that it’s way too overpowering. Monastrell (also known as Mourverdre) puts the ‘M’ in GSM wines. Typically, this can be considered a heavy hitter of wine; full bodied and tannic with deeply smoky, with flavors of blackberry bramble, tobacco, cocoa, black pepper. It pairs well with foods that reflect that: Barbeque and smoked meats. Think beefy Texan cookout rather than turkey with trimmings.
But part of being a wine student is the experimentation. My holiday table is my lab! And since there are no wrong answers in wine (lol) we’re giving it a try.
We discovered this Caduceus Monastrell on a trip a few years ago to Jerome, Arizona. We loved the rich and bold flavors of this wine and it was cool to try Monastrell on its own. Typically, it’s part of the GSM triumverate, blending beautifully with Grenache and Syrah.
Winemaker Maynard James Keenan, drummer and frontman of thebands Tool, A Perfect Circle and Puscifer, is a very hands-on vineyard owner; selecting the grapes himself and participating in the creation of his wines. His style involves bothopen top(which allows better temperature regulation, builds stronger yeast with more oxygen exposure, and the natural cap from the skins provides protection from outside elements) and submerged cap fermentation. It is thenpuncheon – aged (a larger cask that imparts little flavors from the wood) for 18 months in new and neutral French Oak. This ensures the purest expression of the wine with only the most subtle characteristics from its wooden casing. Powerful vino. I’m excited to taste what happens.
No matter what the outcome of our holiday wine experiment, it’ll be fun! We will meditate on both wines’ qualities and strengths.
The holidays are a wonderful time to reflect, to visit with family and friends; to give thanks and gratitude for the blessings we have.🧡
May you all have a safe and happy holiday season. And be sure to stop, breathe and savor each moment along the way.
According to lore, on a dark and stormy night in 1816, Mary Shelley and a few of her friends (including Lord Byron, natch) set out on a quest to create their own ghost stories. As often happens at parties, when maybe a bit of wine has been consumed, she drew a blank. Yet several nights later, she dreamt about a ‘pale student of unhallowed arts’ kneeling beside his creation — who was a total monster!
And with that her classic gothic novel Frankenstein was unearthed.
For this Halloween, I’d like to suggest a disturbingly dark, yet flavorful, 19 Crimes Frankenstein Cabernet Sauvignon. The fun talking label (scan the QR code to make Frankie come alive) is your invitation to come up to the lab and see what’s on the slab.
Click the video below for some more spooky fun!
As towering in flavor as Frankie is in height, this is a wickedly robust red. Flavors of dark cherry, black currant, and rich chocolate will electrify your taste buds, pulling them out of the doldrums, across the moors and into the light.
Its tannins and medium-high acidity help cleanse the palate, balancing rich or fatty foods. It’s a bold and hearty creature and can deftly handle peppery sauces, marinades, and spices such as turmeric, caraway, and coriander.
Pairs well with: rich grilled meats — beef, lamb, venison, and cheeses such as aged Cheddar, smoked Gouda, Muenster.
Price point: $18.00
So put down your torches and pitchforks and take some time to enjoy this wine for your monster chiller horror night. And when you turn off the lights, you’ll see how the label glows in the dark. Too fun!
To cap award season, I’m spending time with two of Hollywood’s finest: Francis Ford Coppola and Demi Moore. One, a past winner for The Godfather Pt II; the other, a current nominee for her tour de force performance in The Substance.
It’s pretty cool to be up close and personal with the big stars. Well… kind of, sort of. To mark the occasion, I dusted off a bottle of 2015 Director’s Pinot Noir that we purchased on an unforgettable visit to his Coppola Winery. Saving it for a special occasion, it’ll be perfect to enjoy as they hand out the gold hardware.
But before that, I’ll be hunkered down reading Moore’s book, Inside Out – her candid memoir about a life of fame, fortune and stardom amidst immense struggles. I’ve always loved her work and can name so many of her films coinciding with different times in my life. Ghost can still make me cry. Ditto?
So from now until the Oscars on Sunday night, I’ll be off the grid with a good book, then tuning into the broadcast with a great bottle of wine. And once the bottle is empty, I’ll be sure to thank the Academy…
Know what’s been around as long as love? Volcanos. And much like a volcano, love can sit quietly patient until all the elements are in place and then…🌋
When I first saw this 2020 Eruption I was intrigued about the name – that’s some mighty hot stuff for a red blend. I discovered that it’s named for its terroir.
The Struggle is Real
Nuzzling into a remote eastern edge of High Valley, California, not far from a majestic, primordial cinder cone, the Volcano Ridge vineyard is a landscape of spectacular red volcanic soils with steep slopes. Originally planted in 2003 and 2004, the vineyard is home to a large number of varietals, including Cabernet Sauvignon, Syrah, Malbec, Petite Sirah, Mourvèdre, Grenache and Zinfandel. The rich yet coarse volcanic earth creates an environment for an excellent drainage system. Through sandy, pebbly soil, vines must struggle to find their way to water and nutrient sources. When vines struggle this way, the intensity of that struggle is reflected in the fruit’s structure, complexity, and concentration. These elements meld together to produce full-bodied, rich, flavorful wines. Just like creating volcanic wine, love’s struggle, patience and kindness can be an essential element to cultivating true devotion and passion.
Eruption of Flavors
On the nose, this blend has a blackberry | blueberry vibe with hints of lilac and oak spice.
Deep ruby lusciousness cascaded into my glass bringing forth tastes of blackberry jam, stewed blueberry, a little sweet tobacco in the background, and a whisper of spice on the finish. It had that gravitas of a Cab with the jammy playfulness of a lush Zin and Petit Sirah. So much yum!
Conscious Couplings
Best pairings for this blend include: ◦ aged cheeses: gouda, gruyere, cheddar ◦ main attractions: lamb/ pork chops w/ fingerling potatoes, mushrooms ◦ steak, roasted root vegetables
Steer clear of lighter fare such as fish.
Winemaker’s notes – “The fruit for this blend was harvested in the early morning to maximize quality. The various components of our Eruption were fermented separately in small lots to enhance the varietal attributes needed to produce the perfect blend. This blend was then aged on both French and American Oak for 10 months for structure and character.”
No matter whether you’re celebrating Valentine’s, Galentine’s or Palentine’s – enjoy responsibly and let your love, and the wine, flow!
January 31st is National Hot Chocolate Day and I’m celebrating early with a little kick. Choosing mindfulness over a dry January, I’m combining two things that I love: hot chocolate and wine. 🍫🍷
So yesterday, I took a test run to make a rich, delicious treat I could enjoy and savor on the day, and while waiting for the snow to melt.
Cutting right to the chase, below is the yummy Red Wine Hot Chocolate recipe from Wholefully :
Ingredients
2/3 cup semisweet chocolate chips {recommended: Ghiradelli}
2/3 cup dry red wine (merlot, shiraz, cabernet sauvignon)
1/2 cup milk
1/2 cup half and half
2 tablespoons sugar, optional (see notes)
Pinch of salt
1/2 teaspoon vanilla extract
Instructions
Combine the chocolate chips, wine, milk, half, and half and sugar (if using), in a small saucepan over medium-low heat. Heat, stirring constantly, until chocolate chips are melted and the mixture is hot.
Remove from heat and stir in the vanilla and salt. Pour into mugs and serve!☕️☕️
As for the wine, since the recipe called for Merlot, or Shiraz or Cab why not simplify and use a dry red blend? This Dreaming Tree Crush was a perfect combination of everything I enjoy: 59%Merlot, 16% Petit Sirah, 15% Zinfandel, 4% Syrah and… whatever the ‘other’ is… no problem!🍇
Since I find this wine rich but not super sweet, I added a pinch of sugar to taste which helped to balance things out. Stirring the mixture gently became almost meditative. When it was ready, I slowly poured it into my cup, letting it stand for a few moments, allowing it to thicken into a rich, dark and creamy treat.👇
I took my time sipping and savoring watching some of the icicles sluggishly begin to melt. Since they were taking their time, I did too. Pouring myself another cup I leisurely sipped and flipped through a vintage fashion magazine.
The weather might still be a little frightful this week, but it’s so easy and delightful to make yourself a decadent, warm little hug. 🤗
Next week kicks off the official start to the holidays!🦃🎄🥂🍷
And with those celebrations come many traditions. Many that our loved ones might be hard pressed to abandon or change.
Not surprisingly, one of those traditions involves wine. And a very particular type of wine.
Over the years, HubbyDoug has been very ‘stamped-it-no-erasies’ about the centerpiece of our Thanksgiving wine offerings. Without question: Pinot Noir. And I understand why.
Pinot Noir has a beautiful lightness, a subtle yet present mouthfeel, delicate flavors of cherry, raspberry , clove, vanilla and mushroom. Oregon Pinots are a favorite because the cooler climate creates more tartiness in the vibe (Old World Pinots tend to have more earthiness but it’s all a matter of taste). Across the board, Pinot’s bright acidity makes it a great dinner companion – not only for the turkey main attraction but a variety of holiday savory and sweet side dishes. Think green beanand fried onion casserole, candied yams, squash-pecan casserole.
This year I want to break out an option: the beloved Zinfandel. Its bold, fruit forward vibe pumps up the jam along with some nuanced smoky notes. Flavors of blackberry, strawberry, cinnamon, crushed gravel and white pepper give it a lot of depth to play with the myriad flavors present on the table. The juicy fruit, richness of the tannins and smooth, lingering finish is worth popping the cork.
My pick is a 2022 Kunde Family Winery Sonoma Valley Red Zinfandel. I’ve enjoyed this wine during the year paired with roasted chicken, rosemary-garlic mash and charred broccoli with olive oil, and toasted pine nuts. I know it won’t let me down.
Ultimately, these two varietals will coexist in the most lovely way on our holiday table.
So this Thanksgiving, feel free to be a little zinful!😈
No matter what your choice, have gratitude in your heart and the sweetest day.💋♥️
The Wine Student 