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.❤️🔥
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!
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.💋♥️
Now I know you’re 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 it’s a featured player, as we all know the real star is you).✨
According to Food and Wine magazine, turkey’s 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 what’s good for the turkey is probably going to be good for the side dishes.
•Dry Riesling– OK… wait a minute, this isn’t 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.
•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.
•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.
•Pinot Noir – A classic, Pinot Noir’s 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. 🍒
•Viognier – An excellent, but not as well known match, Viognier’s 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.
•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. 😉
•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! 🥂
When all is said and done, these are simply suggestions to dial back some of the guesswork when picking your wine. In the end, it’s 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!🧡
It’s a crisp October night. Candles lit, you nestle in with a great horror novel. The moon is full, suddenly there’s the sound of leaves rustling outside. You shake off the sensation of the hairs standing up on the back of your neck. It’s just silly jitters. And then you hear the scratching at the window…
One of my favorite Halloween novels is Stephen King’s Salem’s Lot. I also loved the classic 1979 film version to get my creep on and send shivers down my spine. The freaky glowing eyes, the glimpse of fangs in the moonlight, the creepy little kids wanting to come in and play, the slow creak of the rocking chair in the empty room upstairs. And that house.
Lore tells you never to invite a vampire inside your home. But these two are ok. Let them in.
Organically grown in France’s Loire Valley, this Bloody wine is made from hand-harvested Grolleau grapes. Picking by hand is what can account for a higher price point. This is labour intensive work. Similar to Pinot Noir, this grape variety is thin-skinned, has fewer tannins, and is very susceptible to damage and disease. Extra care must be taken. Whole cluster fermentation is also used to impart more of a fruit forward quality and give a bright acidity on the palate.
The color is a bright, vibrant red as it pours. It seems to levitate just like Danny Glick floating to your window.
On the nose: • blackberry • cherry
Flavor profile: • sour cherry ( a little like a Jolly Rancher) • herbaceous • earthy vibe
Pairs well with: • Red peppers staked with goat cheese • Grilled seasoned chicken • Mild creamy cheeses • Patè
I love Rosé. I love it in summer. I love it in my picnic basket. But I was looking for a change. I wanted a couple of wines that were light and refreshing but not my usual go to. I circled back to a couple of wines that I’ve not had in a while: Pinot Gris and Beaujolais.
Made from Gamay grapes, this is no Beaujolais Nouveau,which is consumed right after harvest, and of which I’m not generally a fan. It’s 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.✨
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 that’s 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.🏖️🎢🎡
With the luck o’ the Irish at yer back, may you find health, happiness and a pot of gold. Okay, that’s not really a blessing but a mashup of a few.
St. Patrick’s 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 that’s 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 Ireland’s damp, misty weather.
Click the video to learn more about Irish wine and how its made!👇🍀
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 it’s 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 out…
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 didn’t turn to vinegar! I wasn’t as concerned about the wine as my storage. I don’t 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 didn’t 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.
The Wine Student 