Author Archives: thewinestudent

Have a Happy (and Healthy) New Year

December has been an absolute blur ~ from Christmas parties to last minute shopping (I know, it comes the same time every year) to spending a wonderful  visit with friends who live far away ~ I now find myself on New Year’s Eve with a nasty cold. Bah! As I write this, I’m bundled up sipping tea with lemon. Am I pairing it with any beautiful vintages? Sadly, no. Any wine I try to sip (with or without mulling spices) makes my symptoms just that much worse, and me just that much more fun to be around. I see how HubbyDoug and my girl are looking sideways at me ~ I now know what it must be like to be a harbinger of viral doom.

So why does wine, with all of its health benefits, create such havoc in some people? According to MayoClinic.com, it is due to a sensitivity to histamine and an intolerance to the alcohol content in the wine. Wine and beer are high in histamine ~ a chemical also produced by the body to aid in the immune response. The body does this as a way to protect itself from any incoming pathogens or irritants. If you have an intolerance to alcohol, your body is not as well equipped to efficiently  break down the alcohol you consume, which leads to the histamine response and… I think you see where this is going.  And when you have a cold and your sinuses are already inflamed, it’s just like putting out a fire with gasoline.

I like to believe that I’m very tolerant of most alcohol, especially wine. But with this cold, I don’t think I’m going to tempt fate. So I’m taking the night off. But that doesn’t mean you should. Especially tonight of all nights! So go, enjoy! I don’t mind.

Even though my cold has me sidelined tonight, I didn’t want to let the old year slip away without sending some warm wishes your way. And I hope you’ll be toasting with some fabulous wines that start your 2014 off on a high note.

Cheers!

©TheWineStudent, 2013

Top Three Picks for Thanksgiving Dinner: Red, White and Bubbles

The snow is starting to swirl and I’m so excited to see my sisters, Megan and Shiona, who are coming to visit for the holiday! This year, instead of my safe and sure one wine dinner, I want to make it a little more festive. We’re still going to serve Pinot Noir ~ it’s a favorite of HubbyDoug and I’m thankful for him, so without question, it’s on the menu.

But I’ve found myself enjoying whites this year; George at Royal Park Fine Wine in Strongsville suggested Gerwurztraminer as a nice change of pace. He said that the spice of this wine would beautifully coax out the flavors of the turkey (which on its own can be a little mellow) and any vegetable dishes we had on the side.

Two should do, right? No, I don’t think so. I wanted to begin the celebration on a fun note. Bring on the bubbly!

So… here are my choices for Thanksgiving dinner, 2013:

 2012 LaMarca Prosecco (Italy) ~ It was described as a great sparkler that was not lip puckering dry, but also not cloyingly sweet. The tasting notes say that it is fresh and vibrant feel with essences of golden apple, white peach and honeysuckle. I believe I’ll pair this with a warm Brie and toast points, and fresh fruit.

2012 Villa Wolf Gerwurztraminer (Germany) ~ Combining fruit and spice should be a nice counterbalance to the mild turkey, and just enough acidity to cut through some of the fat from the gravy.

2012 Decoy Pinot Noir (Sonoma County) ~ Steadfast and true, Pinot Noir, with its low to medium tannins is a staple for lighter fare. Since it is also has high acidity, it, too, will be perfect with lots of gravy and mashed potatoes dripping with butter (blood pressure cuff not included). Tasting notes say that essences of red fruit (red cherry, strawberry and the tang of raspberry) are prominent. I think it’ll be interesting to experience how differently the food tastes with each wine choice.

I am thankful for wonderful family and friends; those who have made a long trip to be with us in the Cleve, and those who are with us in spirit. And I feel very thankful to those of you who read the blog. It means a great deal to me.

No matter what you choose to pair with your holiday dinner, I hope you all have a wonderful, happy and safe Thanksgiving.

Cheers!

©TheWineStudent, 2013

No-jolais

 

When she wrinkled her nose and winced, I knew that maybe I shouldn’t go there. I’d asked my local wine consultant about a 2012 Beaujolais I’d just found in my wine collection. Low in the rack and fairly dusty (I guessed I missed a few spots with the Swiffer), it had been long forgotten. I wondered if it would it be worth opening or would I have a bottle of imported vinegar? The wince should’ve been enough of a deterrent. I’d found last year that it was somewhat lacking with my holiday meal; even with a mild turkey, it didn’t really come alive. So, wincing looks aside, I chose to test it. I just don’t feel right about dumping a bottle unless I know it really has no hope.

The good news was that it didn’t smell like a musty basement, the bad was that it really hadn’t gotten any more depth or interest over the year in a bottle. At least it was consistent.

Traditionally, Beaujolais is to be consumed young, and only in a rare vintage, could you find a more mature, drinkable offering. According to Wine Spectator, the 2013 vintage is particularly interesting due to a rainy spring season, late flowering and subsequent delayed harvest, and a larger difference between the Beaujolais Nouveau and the Beaujolais – Villages Nouveau (the latter having much more ‘grip’ and length of finish).

I know, I missed the big release on November 21 with all it’s fanfare and celebration. And perhaps if we’re feeling like we want to revisit already explored territory over the holiday, we’ll try a bottle of the ’13.

But I think we’ll be busy sampling a few treats I’ve lined up to celebrate and give thanks.

Cheers!

©TheWineStudent, 2013

Wine-y Wednesday: Lucky Me

I was preparing a lovely, fresh cod dinner and wasn’t sure which wine would work (that’s a lot of alliteration, so have a sip). Regular convention would say: White wine. But Wine Student convention asks, “What’ve you got within quick reach?” Hmmm….something with a bit of pep to bring out the flavors of a light fish. At the Fabulous Food and Wine Show (more about that in my next post),  I’d been turned on to a great Shiraz ~ The Lucky Country, 2010. In addition to the fish, I was also making the lovely Janet’s Tomato Soup with Lemon and Rosemary, and since there was a bit of a spicy vibe in the soup, I thought it might be a nice change from the ordinary.

I was impressed by the depth and round quality of this wine when HubbyDoug and I sampled  it on the weekend, and since it was within reach…! The Lucky Country more than lived up to its name; full of rich, dark fruit; with a round and creamy mouthfeel, it melded beautifully with the light quality of the breaded fish, and finished off with a tiny little kick of licorice. It tasted so good with the fish that I found myself taking each bite, and savoring a long, languid sip.

It made a hump-day meal so much more enjoyable. Lucky me!

Cheers!

©TheWineStudent, 2013.

Tricks and Treats!

It’s my favorite time of year: Halloween. And in the spirit of the holiday (that’s a pun ~ so please, take a sip), I chose three different wines that embody this seasonal vibe. I chose them, not based on their wine merits, but the label art (bad Wine Student, bad). I thought they looked fun, and if they happen not to be too bad in my skull goblet, then it’s a happy surprise. And isn’t being taken by surprise what Halloween is all about?

So, Igor, get the corkscrew and let’s get on with the tasting! After all, these bottles won’t open themselves… or will they??

  • Treat White ~  A ’12 white table wine from Chateau Diana Winery in California, I found Treat to be a pleasant enough white. As light in color as a scarecrow’s locks, it had a nose that I had to work a bit for. Once I got there, it had a light pineapple essence. It was as refreshing and tang-y; a little like a lemon drop. It had a surprising little cream-y finish that wasn’t as long-lasting as a handful of candy corn, but was still satisfying. Would I sip it in a Cleveland boneyard way after dark? Probably not. With the temps dipping to near-freezing, my old bones need a little something beefier to keep them warm.
  • Zombie Zin ~  also from Chateau Diana winery, this Zombie was a skull-chewing, brain sucking little Zin ~ but that might be the acidity. The nose (which didn’t fall off) had a bright, cherry vibe and it had a clear, claret color that turned a cool purple in the setting sun. Most Zins I’ve had in the past have been very creamy, full-bodied and rich. This one at first taste seemed  young, and a little thin but it settled into a finish of buttery coconut that I found I could sink my teeth into.
  • Skeleton Malbec ~  from Skeleton Vineyards was  deep blood-red in color.  At first sniff, I detected a waft of perfume;  maybe dried black roses from a long forgotten  wreath?  It tasted of blackberry jam and spice, with an earthy quality. Much like the Zombie Zin, the mouthfeel was lighter than expected from an Argentina Malbec. It seemed as though it needed a little more time in the catacombs. It wasn’t bad, but not quite what I was expecting at first sip.

I realize that most Halloween- themed wines are just that; fermented fun with cool labels that look funky on a decorated bar. Pair them with the right ghoul and you’ll probably have a great night.

Which wine made the cut for the skull goblet? The Zombie Zin. I couldn’t help it; zombie see, zombie drink.

Cheers, and Happy Halloween!

©TheWineStudent, 2013

This slideshow requires JavaScript.

Tardy!

I have been a bad, tardy student! And I have no good excuse except that lately life has been moving pretty fast. There have been some new beginnings, as well as having to say farewell to special people that I’ve grown to think of as family . It’s all been so fast that I’ve had little time to catch my breath, much less write. But I am working on some new posts that I hope you’ll enjoy.

In the meantime, I’ve managed to take a moment to stop, light a fire and enjoy a good vintage.

Cheers!

©TheWineStudent, 2013

Gervasi Vineyard: The Grape Escape

 

 

If I could design a winery, this would just about do. It would have picture perfect scenery, great food, wonderful wine and a vibe that would entice any stress to fall away. Pulling in to Gervasi Vineyard in Canton, Ohio, I felt as though I was entering a different world.

From the moment we got out of the car, to wandering around the vineyard exploring the Villas, Marketplace and restaurant, it was a place that felt so relaxed and tranquil. I was happy to be with my friends, Terri, Cindy and Shelly ~ we hadn’t been together on the road since our trip to Napa almost two years ago. It was wonderful to reconnect while sharing some laughs and good wine.

After enjoying lunch on the patio we strolled the grounds and saw family come  together for a 92nd birthday celebration. Others played  games of bocceball or corn hole. Scattered here and there were couples enjoying a glass or two of their favorite wine,  while lounging in Adirondack chairs by the pond.  But before we got too blissed out, we made our way to the Bistro tasting room for our Wine Flights.

Some highlights: Ciao Bella: One of their Chardonnay offerings that had a slighlty bitter fiddlehead start but settled into a buttery finish. The Lambrusco, a sparkling white made from grapes imported from Italy. It had a refreshing pear and vanilla vibe that the girls thought would pair nicely with apple, peach or strawberry tarts. Next up was Malvasia Bianca, one of their select wines that had a much stronger pear on the nose and a nectarine, honey vibe.

For the reds, I chose the ZinZin; a mighty smooth operator tasting of bold black cherry with a peppery bite on the finish. The last choice in my flight was the Nebbiolo, that started out with a chipotle pepper ~ chocolate vibe on the nose but ended with an unexpected earthy finish.

Wanting to end our visit with something a little sweet we decided to indulge in a little Pizza Nutella; a wickedly good confection of Nutella and chocolate ganache with toasted hazelnuts, topped with a creamy vanilla gelato. Nutella pur tutti!

It was the perfect end to a truly perfect day.

Cheers!

This slideshow requires JavaScript.

©TheWineStudent, 2013

 

 

Cool It!

The dog days of summer are upon us. At first, I thought it might be just a hot flash but my little weather station guy was reading 112F. In weather this hot, I always seem to have trouble keeping my wine cool. Putting ice cubes in the glass is sooo not done, yet there are several ways to accomplish this: the ice bath, which will  keep temperature relatively cool but can leave you with a drippy wine bottle and sometimes the wine ends up too cold to experience the delicate bouquet and flavours. I have Whiskey Stones that are both beautiful and supercool. In theory, they’d work well; you freeze them, put them in your glass to keep the wine a constant temp without melting but I found them to be to be a bit clunky. Though, for the sake of experimentation I tried them, and almost cracked a front tooth when one slid too quickly toward the rim of the glass. Drag!

The Corksicle is another innovation that keeps your wine cool from the inside rather than external chilling. It says it will keep chilled whites perfectly chilled and will cool room temperature reds. First you freeze the Corksicle unit, then pour out a little of the wine from the bottle to make room. You then insert the Corksicle and leave it for the 15 minute rule. You wouldn’t want to use this to chill a bottle of white from room temperature. For reds, you’d use it to slightly cool a lighter red; one that’s best served at a lightly chilled temperature, such as Beaujolais.

So I took the wine, an ’11 Greenlip Sauvignon Blanc from New Zealand, and with the Corksicle in place, made my way out to my patio lab. I thought this would be more of a test to how the Corksicle would really stand up. It was also a test of how well I could stand up to the heat.

I started the experiment at 5:01pm. The package says that it will keep wine at the proper cool temperature for 45 minutes. To get an idea of just how hot it was, I brought out some of the frozen whiskey stones to see how long they’d stay cold in the heat. The temperature was holding steady at 95F.  By 10 minutes, the whiskey stones had completely thawed and actually began to heat up. Hmmmm, interesting.

At 30 minutes, I was getting skeptical; had the Corksicle met its match in this Cleveland heat? I poured the lovely nectar into my glass, and as per their instructions, kept the Corksicle part way in the bottle as I poured and … it wasn’t ice cold ~ which isn’t necessarily bad. It was chilled, and I was able to taste more of the flavours of the wine. When wine is too cold, it can lose its subtlety and nuance. This was still quite drinkable and cool enough.

So how did it measure up?  The Corksicle kept its promise of keeping the wine chilled, without dilution, and in a high outdoor temperature. Perhaps a better test might be  the Corksicle vs. wrap-around wine coolers.

But I’d better make it soon. Last week, it seemed as though  Old Man Winter played spin the Corksicle and landed on the Cleve.

Cheers!

©TheWineStudent, 2013

Vintage Ohio Wine Festival ’13

This slideshow requires JavaScript.

The skies were changeable, and in the Cleve this summer, it’s been pretty much  the norm. Throwing caution to the wind but coating my hair with another layer of anti-humidity hairspray, I met HubbyDoug and our friends, Z and Cindy, on the East side to check out the Vintage Ohio Wine Festival at the Lake Metroparks Farmpark in Kirtland, OH.

The place was huge, with tasting areas scattered throughout food and craft booths. Surveying it all we just decided to find a spot and get in line. Our pick for the night: The Winery at Spring Hill ~ Chambourcin. It had a light and refreshing cranberry vibe and offered the most complexity of the wines we sampled. I also enjoyed the Auburn Twin Oaks Winery ~ Maple and Vine sweet dessert wine.  Made from a blend of Riesling, Traminette, Vignole, Vidal, and infused with maple syrup , I thought it would pair nicely with richer, creamier cheeses such as Brie, goat or triple creme. As for sweets with this sweet; fresh fruit (pear, fig, apple)  or delicate biscotti would enhance the flavours. Anything too tart… wouldn’t be smart. Okay, I’m really sorry, that was bad.  And if you’re reading this after 5pm, you should have a sip of wine. Maybe two.

On our way out, we stopped by the American Wine Society booth. I had a great chat with reps Arlene Mole, and Janice Cobett, Regional Vice President. The AWS promotes wine appreciation through education and they told me about some  upcoming events, including the National Conference taking place in Sandusky this November. Hmmm, spending a weekend learning more about wine? I’m there!

The festival features live music with local talent, cooking demonstrations, wine education seminars, a ‘Meet the Wine Makers Experience‘ and a Gourmet Food Truck Explosion, which, as we happily discovered,  just meant really amazing gourmet fusion entrees.

The fun continues today, from 1 until 10 pm.

Cheers!

©TheWineStudent, 2013

My Wine-y Summer Reading Pick

“Gewurztraminer is very much like a rock band that will perform only if the organizers can deliver on a long list of silly demands.” ~ Evan Dawson

When you’re on vacation, time and space have a tendency to stand still. At least they should. It’s when you get back that everything goes from zero to sixty. I had been hoping to have a few spare moments to sit down and write but reality had its own plans for the last week. And even when I got the rare chance, I’d look at the blank screen and wait for divine inspiration. And wait. And then I’d get a glass of wine and wait. And then I began to think about the moments on the dock when I settled into my book and let time evaporate.

Summer in a Glass by Evan Dawson is a great exploration into the world of winemaking in the Finger Lakes. He takes you to thirteen wineries, giving a detailed back story about how each of the winemakers got their start; how they knew that that they only ever really wanted to make wine,  and what, despite some serious hardships, brought them to the Finger Lakes region to ply their craft. He paints a lucent picture of their highs and lows, and how they all seemed to find a home in these vineyards and, for the most part, with each other.

Dawson’s tome is great study of a region, and of winemakers who ~ against many odds ~ produce some very interesting wines. They are as diverse a cast of characters as you’ll ever find, who do their thing with a lot of heart.

Cheers!

©TheWineStudent, 2013