Itās suddenly that time of year again, where oneās fancy turns toā¦ cleaning. š§½šŖ£
If we donāt often use decanters, we tend to forget about them, and they sit in the back of a cupboard or cabinet. If youāre like me, you might leave them on a countertop where they are exposed to dust, and kitchen grime.
Sure, you can try to blow the dust out of your decanter right before you fill it with wine, but trust me, this is not a good plan. š¶āš«ļø Kitchen dust and wine do not mix. The āearthyā vibe that you think will enhance the wine? Nah. Not a chance.
Help is on the way!
Click the video below to see an easy way to clean your decanter before your next wine dinner! š
There are a few methods out there but I found the Riedel Bottle Cleaner to be one of the best, natural cleaners.
I had a decanter that had a lot of old wine sediment that water and salt alone couldnāt seem to loosen.
Carefully pouring the little stainless steel balls into the decanter (with water and about 2Tbsp of coarse sea salt) I swished for a full 2 minutes. Like magic, all of the stubborn sediment from the bottom and sides was loosened. After a good rinse, the decanter looked sparkling clean!āØ
At $15.99 this cleaner is reusable, non-toxic and very user-friendly.
To be clear, this post is not sponsored content. I just found this was a cool product I purchased few years ago and wanted to share with you.
Every December 31st, many of us resolve to change a few things for the new year. Maybe weāre getting back on the treadmill; maybe itās the promise to cut back on those indulgences we allowed ourselves over the holidays.
For many, we go cold turkey – cutting out alcohol in all its forms = Dry January. But every so often we reach for a bottle without thinking. Itās automatic. Maybe itās a part of a nice dinner or celebrating the end of a day.
One of the things I love about wine is its sensual nature. I like the feel of the glass in my hands, the scents on the nose, the complexity of flavors as they caress the palate. The buzz isnāt always the attraction (tho it can be fun).
The challenge with many dealcoholized wines is experiencing the same essences, flavors and mouthfeel of wine with alcohol. It usually just tastes like grape juice. Which is fine butā¦it just doesnāt have the same vibe. And pairing with food can be even more tricky.
Alcohol is often what gives wine its body and texture, creating that nice bounciness (or solid gravitas) on the tongue.
Dealcoholized wines contain the exact grape varietals as its boozy counterpart. The difference in the processes used to remove the alcohol. This wine is created using the cold-filtration method.
Health Benefits of Dealcoholized Wine:
*Contains resveratrol, the component in red wine that has anti-oxidant properties
*Decreases stroke – promotes HDL (the good cholesterol) and decreases LDL (bad cholesterol)
*Anti-aging
*Anti-inflammatory – protecting cells, especially in the heart and brain from damage
It had a lighter mouthfeel, bright essence of cherry with underlying earthiness that lingered for a bit on the finish. Itās refreshing little vibe is fun with a sweetness thatās not cloying. In the glass it has the clarity and deep ruby color of a Cab. HubbyDoug was fooled! He thought Iād already blown off my dry January pledge! Lol Such little faith.
Most dealcoholized winemakers make it pretty clear that their wine will taste different than what wine drinkers are typically used to. And thatās true. But for the pure enjoyment of a beverage with all the benefits of red wine ( and none of the side effects) itās a nice change.
So raise a glass to Dry January to all those who participate!
Now I know youāre not going to have just a turkey on your table. But I wanted to keep it simple and spotlight the star of the show (though maybe itās a featured player, as we all know the real star is you).āØ
According to Food and Wine magazine, turkeyās rich flavor profile; light and dark meat, and its juicy texture matches well with a wide variety of wines and traditional side dishes.
Keep in mind that whatās good for the turkey is probably going to be good for the side dishes.
ā¢Dry Riesling– OKā¦ wait a minute, this isnāt the sugar bomb you think it is. Many have the view that riesling always equals cloyingly sweet. But this dry offering is the riesling you never knew you wanted. High acidity and plentiful minerality make this a most agreeable turkey companion.
ā¢Chardonnay – Sometimes chosen because of its name recognition, Chardonnay can be a wonderful pairing with turkey. Crisp acidity, and fuller-bodied vibe make it a pleasure to sip. Old World offerings, particularly from France, are more citrus-forward with a stalwart mineral heart. New World Chards from the US, Australia and South America have a juicier, stone fruit vibe. Hint: Add a little to the turkey as you baste.
ā¢Gamay – The Beaujolais grape, but skip past the Nouveau and head straight for a more mature offering to enjoy. Pleasant high acid, lo tannin, and a satisfying grippy mouthfeel make this wine one of the best pairings with turkey.
ā¢Pinot Noir – A classic, Pinot Noirās playful flavors of cherry make this a great pairing for both turkey and your favorite sides. Pinots from France have a grounded, earthy, mushroom-y, tart cherry gravitas where New World Pinots brings forth a brighter complex cherry vibe. š
ā¢Viognier – An excellent, but not as well known match, Viognierās whispers of honey and rich ripe stone fruit essences are wonderful with the tender turkey. Look for amazing offerings from Northern Rhone, South Africa and Australia.
ā¢Zinfandel – Jammy, juicy and fruit forward, this wine is a boss pairing with both light and dark turkey meat, and many traditional Tgiving sides. A big hit on turkey day, you might want to splurge and buy a couple of bottles. š
ā¢Champagne – Bubbles and high acidity make this wine a merry treat to cut through the richness of the turkey and all side dishes. And it makes your holiday table scape even more festive and fun! š„
When all is said and done, these are simply suggestions to dial back some of the guesswork when picking your wine. In the end, itās really about sharing time with family and friends. And whatever wine(s) you choose to adorn your Thanksgiving table this year, I hope you have happy and healthy holiday!š§”
ā¢Eco-wine tour w/ Owenās Hiking & Adventures @ Vineland Estates
ā¢Ice Wine Cocktail Party
ā¢Lazy Saturday Tasting @ iCellarsEstate Winery
They say you canāt go home again. Iām happy to report thatās not always true. I went home to Niagara this past weekend. And it was wonderful!
Click the video below for more fun!
šļøFriday – At Vineland Estates, my friend Deb and I got out on the vineyard (and part of the Bruce Trail) with Owen Bjorgan of Owenās Hiking and Adventures. We learned about the Niagara bench ecosystems, how they affect the vineyards and the resulting wine. It was awesome to taste the wines in the spot they were grown.
Winding our way from the Riesling vineyard through a small nearby forest, Owen explained how the forest, in close proximity, provides numerous ecosystem benefits to vineyards, such as increased whole-farm yield, increased soil water-holding capacity, reduced erosion, cleaner watersheds. With this being a natural agroforest ( it was there first), set a little away from the vines, there is little to no competition for nutrients, resources and light. All the benefits and no fighting.
It was incredible to leisurely hike, enjoy the cool of the forest, and end our tour back in the sunny warmth of the vineyard. Itās very healing spending time in natureā¦ the wine didnāt hurt, either!š·
Hailed as the āevent of the summerā and held at Hiscott House, a private residence in Niagara-on-the-Lake, my friend Steffanie and I enjoyed, of course, fabulous Ice Wine cocktails. šø Add to that a diverse menu of savory and sweet treats, ending the evening with a chocolate Ice Wine shot. It was the place to see and be seen, and was a great evening for great causes. āØ
ā¢
šļøSaturday – with Friday being so busy, it was great to slow down, chill and have a lazy Saturday. Deb, Shiona and I met for a leisurely wine tasting at iCellars Estate Winery. This is a favorite spot, especially during harvest. We meditated on our flights of Chardonnay, Rose, the Arinna Red Blend, and Cabernet Sauvignon. This yearās pick – the Cab Sauv!
We spent some time after our flights enjoying a glass outside on the patio, gazing out as the golden sun warmed the vineyard.
And as we drove away, I saw a motorcycle with two dogs in goggles in the sidecar. And I know what youāre thinkingā¦ what do they put in their wine? I asked Deb if she saw it too. She did.
Luckily, I got a picture.
If youāre in the Niagara region, make a point of experiencing these great wineries. There are so many to choose from, and each with their own unique style.
Made from Gamay grapes, this is no Beaujolais Nouveau,which is consumed right after harvest, and of which Iām not generally a fan. Itās way way too young. This wine was light-bodied, fruity and earthily floral. Paired with the Asian ramen salad, it brought out more of the fruit and had a lovely finish that lingered. Often, I find Beaujolais a little too fleeting but this pairing was both lively and light, highlighting the ripe peach flavors in the salad.
I paired the Pinot Gris with both the dill deviled eggs and the grilled cauliflower. While starting out with subtle flavors of white peach, cantaloupe and lemon zest, I liked the brightness and acidity that picked up nuances in the Dijon mustard and seasoning, while cutting a nice little swath through the creamy richness of the dill/egg mixture. With the cauliflower, its subtle vibe melded well with the creamy feta and brought out the heat of the red pepper, especially on the finish. It was like little fireworks on the tongue, an unexpected but nice surprise. It was a totally different wine with this pairing.āØ
And I guess that goes to show you; first impressions are not always what they seem. Sometimes circling back can help you discover what you may have missed the first time around.
I think thatās one of the many things I love about wine – the flavors and characteristics they possess on their own, and how that can completely change when paired with food. Textures, protein, fruit, vegetal vibes can bring out so much more depth on both sides of the equation. Food + wine = awesome!
Whatever you choose to pair with your holidays, may they be safe and happy.šļøš¢š”
Visiting the Biltmore Estateis like taking a journey back in time. An awesome example of both architecture and design, its esthetic influenced by the great chateaux of France.
Click the video below to tour with me!š
Weād originally planned this trip with our friends Carl and Deb, in May 2020ā¦ and we all know what wasnāt happening then. So it was wonderful to finally have all our schedules reconnect!
When I first researched Biltmore, I was pleasantly surprised to learn about their winery. Documents dating back to 1916 show that George Vanderbilthad begun collecting wines for his cellar. Jump forward to the early 1970ās, William Cecil, George Vanderbiltās grandson, established vineyards on the property. The first Biltmore wines were made available for sale in 1979 under French winemaster Phillipe Jourdainās direction. In May 1985, Biltmore Estate Winery opened its doors to the public for tours and tastings. Building on the original French-American hybrid plantings, Jourdain planted additional vinifera varietals to ensure the future of their wine cultivation.
Sharon Fenchakjoined Biltmore in 1999, eventually becoming winemaker in 2003, then head winemaker in 2018, further crafting on the foundations laid out by previous winemakers, Jourdain and Bernard Delille. She now oversees an annual production of approximately 150,000 cases.
Situated in the Blue Ridge Mountains, at an elevation of 2,500 ft, growing conditions in this part of North Carolina can be challenging, especially with rapidly fluctuating temperatures during growing season. Days here are warm yet humid, with cooler nights, a high incidence of rainfall, and risk of late-harvest frost. This combination makes growing more delicate varieties difficult. Heartier varieties flourish here. Polk County, just south of the estate, has a lower elevation and a āthermal beltā micro climate, reducing the risk of damage to the fruit.
To produce a wide array of offerings, grapes and juice are sourced from not only North Carolina but California and Washington. Their American Series wines reflect this diversity.
The winery also maintains a commitment to sustainability; using locally sourced water from nearby Long Valley Lake, and recycling their plastic, glass, paper and steel. Adjacent to the Winery, is a nine-acre, 1.7 megawatt system that includes more than 7,000 solar panels to help counterbalance estate energy usage. Grape byproducts such as crushed stems and skins are used for mulch and compost. Retired barrels become planters and used corks are repurposed as wine racks to display their wines in retail stores. Biltmore has also partnered with Cork Reharvest and the Cork Forest Conservation Allianceto reuse corks and help decrease the depletion of cork trees. Visitors are encouraged to drop off used corks at the winery, all estate restaurants, andWhole Foods stores throughout North Carolina.
Out of town? You can mail your used corks to: Biltmore Estate Wine Company Re: Cork Recycling 1 North Pack Square Asheville, NC 28801 š
We tasted some wonderful wines on our tour but here are the three we took home:
Dougieās pick: The 2020 Limited Release Tempranillo. American Appellation with flavors of dark fruit, fig, and nice grippiness from the tannins. Aged 16-20 months in oak.
13% alcohol. $24.00
2020 Biltmore Estate Malbec
Our pick: The 2020 Limited Release Malbec.Something fun for Malbec Mondays! We havenāt had Malbec in some time so this was a nice change from our go to Pinot Noir. Rich blueberry, blackberry and plum with a hint of spice on the finish. Also aged 16-20 months in oak. Itās one to savor slowly and enjoy with maybe a nice beef brisket. Yum!
13% alcohol. $ 22.40
The best part about the trip was finally reconnecting with our friends again, and to take a little step back in time. ā„ļø
Biltmore is definitely worthy of a place on your bucket list; and the wine makes it even better!
With the luck oā the Irish at yer back, may you find health, happiness and a pot of gold. Okay, thatās not really a blessing but a mashup of a few.
St. Patrickās Day is a sure sign that spring is on its way. And spring is often viewed as a season of magic and alchemy. Wine is also a blend of magic and alchemy. Especially Irish wine.
Growing conditions in the Emerald Isle can pose many challenges to winemaking. And thatās where the magic comes in.
Established in 2002 by fruit alchemist David LLewellyn, Lusca cultivates several varieties of grapes including Cabernet Sauvignon Merlot, Dunkelfelder and Rondo – a grape that can heartily withstand Irelandās damp, misty weather.
Click the video to learn more about Irish wine and how its made!šš
A few years ago I was determined to find my little pot of gold, and I did. To read more about my search click here. Since then this lucky bottle has remained, relatively undisturbed, in my little cellar wine fridge. I hope itās been enough to ensure its good condition. All told, it has aged about 9 years. I had many thoughts before opening: has it already peaked? Is it a delightful vinegar? But maybe luck would be on my side.
There was only one way to find outā¦
Time to release the wine!
To be safe, I decanted for about 2 hours. I wanted to let it open up as fully as possible to make a fair assessment. So how was it?
It didnāt turn to vinegar! I wasnāt as concerned about the wine as my storage. I donāt have a fancy wine cellar, and occasionally had to move the bottle around. I had been worried that after all this time, maybe some oxygen had gotten inside. But I was so happy that all seemed to be well. Magic!
It was a lighter bodied Cab/Merlot. I enjoyed delicate notes of blackberry, dried herbs, and a pleasant, earthy cedar undercurrent. I found myself swirling my glass often to coax out every essence. It had a clear, deep ruby color giving way to a slight brownish rim variation (the outer edge of the wine). This suggests aging of the wine. I didnāt notice any nutty or toffee flavors that indicate an oxidized wine.
As I tasted, I noticed the sun was shining – here in the Cleve we catch it while we can- so I bundled up, sipped my glass outside.
To celebrate International Womenās Day, I popped open this bottle. I toasted all women with a beautiful glass that filled my senses with the scents and flavors of rich blackberry, black cherry, and a hint of chocolate on the finish. But what really intrigued me was the story and vision of this wine company.
As well as producing some pretty incredible wines, their roles as visionaries, innovators, leaders and advocates led to the development of the SHECANWines Fund initiative. It was created to promote the professional advancement of women in the wine industry in an effort to help close the gender and race gap.
To date, the SHE CAN Fund has invested more than $3 million in the professional advancement and career growth of high-potential, professional women, with a specific focus on women of color.
This yearās focus: Women learning and excelling in the business of wine.š
Hereās to all the amazing, strong women in the world: may we know them, may we be them, may we raise them, & may we enjoy their amazing wines! š„
Iāve written before about some amazing women winemakers, and a great book that celebrates them.
Itās wonderful to read about their journeys from vine to wine. Each woman has a unique tale to tell. Their stories are not always easy but theyāre worth sharing; not just for us but to inspire our daughters, and their daughters, and generations of daughters.
These stories, especially in this current political landscape, are crucial. They show the courage, strength and perseverance that is very much like the struggles of the vine itself.
Visit their sites. Read their stories. If you can, buy their wines. Youāll be glad you did.
In the past, Iāve written about Ice Wine; how itās harvested, how itās made, and how itās enjoyed. Like all remarkable feats of winemaking, it is a delicate balance of weather, timing, and the tenacity of everyone involved to help create it.
Iād been feeling pretty blue that I couldnāt be at The Niagara Ice Wine Festival. For me, the festival was always a place to connect with friends and sample some great wines. But the weather here in the Cleve has been unpredictable, gray and drab. Squalls of snow kept blowing in whenever I could possibly travel. Bah.
Butā¦ I had my own bottle of ice wine that Iād been wanting to share. And then I remembered my neighbor, Pam, also had a bottle of ice wine that she wanted to share. Things were looking up. Hey, if I canāt be at the festival, Iāll have a little one of my own. Let the pop-up Ice Wine Fest begin!
I quickly put together some treats to sample with our two wines; then made my way through the frozen Ohio tundra. Ice and snow doggedly lashed at my face. Inch by inch I walked, trudging through glacial molasses, uphill – both ways!
Ok, I only had to walk next door. But it was very yucky and slick outside.
Hereās what we enjoyed:
Pam had a Breitenbach Vidal Blanc that sheād found on a recent visit to Amish Country in Dover, Ohio. I brought a 2015 Jackson-Triggs Vidal Reserve from Niagara, Ontario.
Now, if we were true die-hards we wouldāve enjoyed them outside. But it was way too frosty, so we enjoyed them inside Pamās kitchen.
Starting with:
Breitenbach Vidal Blanc – had a clear, golden blonde color, and with a light syrup mouthfeel. It tasted young but with a blossoming structure. The flavor was most like a pluot. Yes, a pluot. A pluot is a stone fruit hybrid of plum and apricot. It looks like a plum, and it tastes like a plum, yet it has that delicate floral sweetness of ripe apricot. We paired first with a bit of brie – which decreased its sweetness. Salty pistachios neutralized the flavor almost entirely. Shifting back to sweet, milk chocolate ramped up the sweetness, and strawberries fully coaxed out both the sweet, and the fruitiness.
Price point: $43.95
2015 Jackson-Triggs Vidal Reserve– was light amber in color, and was sweet, less fruity, but possessed a robust, full-bodied mouthfeel. It had a honey-like viscosity, but then took a slow curve to a bourbon vibe. Pairing it with a salted chocolate Heath bar, decreased its presence a little. But when we paired it with brie, it became a melt-in-your-mouth butterscotch sensation. Since it was an older vintage, the flavors were more melded and mature, and influenced by some gentle oxidation. But this it gave a delightfully lush taste.
Price Point: the 2015 listed at $72.99 on wine.com but newer vintages: $39.99 at LCBO.
It was a tale of two very different vintages, and I guess it was a little like comparing apples to oranges. Yet the idea wasnāt to evaluate as much as enjoy the wine, noting little elements unique to each.
I think the nicest part was being able to spend some time with a good friend. All too often, as winter settles in, we sometimes see less of our friends and neighbors. This was a sweet, impromptu opportunity to reconnect and catch up.
The Niagara Ice Wine Festival concludes this Sunday, January 29th. The Ohio Ice Wine Festival runs from March 1st-31st, in and around Geneva, OH. Since itās a little closer to home, Iām hoping to check it out!
The little wine bottle puffer in the cover photo isIceware by Wild Eye Designs. I purchased mine from Amazon.
The Wine Student 