Category Archives: Reds

Getting Bullish About Hungarian Wine!

At the start of the year, I wrote about some of the wine trends for a brave new year. One trend was exploring wine from areas that are from lesser known yet still traditional such as Croatia, Hungary and Bulgaria and Georgia.

On a trip to Budapest, our friends, Alex and Monica brought us a wonderful gift: a bottle of 2013 Tóth Ferenc Egri Bikavér Superior.

Also known as “Bull’s Blood”, Egri Bikavér is a very special blended red wine. Hand harvested, and individually aged twenty-five months before the initial blend, this wine boasts velvety tannins, plum and violet essences; sweet spice and bright cherry flavors. This 2013 Tóth Ferenc vintage took gold at Mindus Vini 2016, silver at Finger Lakes 2016, and gold at 12th Annual Bayer Wine Competition.

Hungarian folklore chronicles that in 1552, the fortress of Eger was under attack, with those defending it badly outnumbered. For courage, and to strengthen themselves, they drank copious amounts of local red wine, spilling it all over themselves as they guzzled. When they launched their counterattack, their foes saw the men running towards them with red liquid all down their chests ~ they believed the locals had been drinking bull’s blood, and in terror they turned and fled (who wouldn’t?). Hence the name Bull’s Blood has stayed with Hungarian wine ever since.

Like many wines in France, Italy and Spain, Egri Bikavér comes from a geographically protected region of origin. Common to all wine regions, this indicates that the area where grapes are grown has a defining influence on the style, quality and flavor of the wine.

Egri Bikavér is a blend of different base wines. The base wines themselves are aged separately in barrels for a minimum of six months, then blended and bottled where they age for an additional six months.

Grape varieties used:

• Kékfrankos

• Pinot Noir

• Merlot

• Cabernet Franc

• Cabernet Sauvignon

• Kadarka

Kékfrankos (Blaufränkisch) ~ is the Hungarian name for the black grape that produces wine with a spice vibe, adding to the essences of blueberry, black pepper and anise. The tannins are relatively smooth and colors are very deep.

Kardarka ~ The original and once favored varietal for Bull’s Blood, it is being replaced by Kékfrankos (Blau) which ripens early and is very resistant to grey rot. If kept in small quantities, and with careful crop management, it produces fuller, tannic wines with essences of sweet spice and black fruit.

Suggested pairings:

• Ox tongue (um….maybe not)

• Fish with mushrooms, tomato, veal stock reduction

• Beef Bourguignon

• Roast lamb with garlic and rosemary

• Goat cheese, mild Brie and Camembert

It’s been said that some of the best things in life are free. And a wonderful gift of wine, especially from friends who’ve visited a distant land, makes that even more true.

Cheers! 🍷

©TheWineStudent, 2018

Top Three Valentine’s Themed Wines!

It’s the weekend before the official love day, and whether you’re just celebrating you or love divine with your partner, thoughts ultimately turn to… wine!

Much like at Halloween, I noticed many labels this year sporting a serious Valentine’s vibe.

Here are three that caught my eye.

 

 

2014 Queen of Hearts Pinot Noir

Young and fruity, this Pinot has flavors of:

• Red fruit such as: strawberry, cherry and raspberry

• Cola- yes! Like the soft drink, this wine has that bright, effervescent mouthfeel (sans bubbles) that you find in cola. It made this almost refreshing in a way.

• Silky tannins

It pairs well with:

• Pullled pork, seared salmon/tuna

• Roasted chicken or duck

• Cherry flan

LO-VE Wines Garnacha

Originating in Spain, but imported and bottled in Napa, this is a 95% Grenach, 5%Tempranillo. What makes this wine unique:

  • Essences of lavender
  • Strawberry, raspberry
  • Liquorice with a hint of leather

It pairs nicely with:

  • Rich, lusty stews featuring pork or lamb
  • British pub classics such as shepherds pie, bangers and mash
  • Favorite winter go-to’s like mac and cheese

2016 Finca Pasion MiAmor Malbec Ihaven’t profiled this on my Malbec Monday posts so this was nice to find! As with most Malbecs, this features darker fruit characters with some spice and:

• Essences of plum, and a little strawberry

• Blackberry

• Clove and pepper for a little caliente

It’s dinner companions include:

• Beef or venison

• Chili con carne, fajitas, beef burritos

• Pasta bolognese or with meatballs

There are many great choices out there to help set the mood but remember this: If you can’t be with the wine you love, love the wine you’re with!

Have a fun and safe Valentine’s Day! ❤️🍷❤️

©TheWine Student, 2018

Malbec Monday!

fullsizeoutput_8733

It’s been a while for Malbec Mondays! But with it being a particularly snowy Monday here in the Cleve, I thought I’d check my cellar and to my surprise discovered a pristine 2012 Peninsula Ridge McNally Vineyards Proprietor’s Reserve Malbec. Most Malbec I’ve enjoyed is cultivated within the warmer climates of Mendoza, Argentina.  So I was surprised to find that a more northern winery was including this varietal in its reprtoire.

Peninsula Ridge is located in Southern Ontario, specifically the Niagara escarpment, snuggled within what’s known as the Beamsville Bench region. The Beamsville Bench is a somewhat small but excellent appellation that provides continuous air circulation ~ cooler breezes move in off of Lake Ontario, and circulate just around the foot of the escarpment. This works to keep temperatures moderate and leads to consistent growing conditions. Its slopes are mostly north and east-facing, with smaller streams running off the escarpment that serve as a dependable water source. The soil is a complex variety of gravel, sand, shale, sandstone and limestone, which you might think would give a heavy mineral vibe, and I have noticed that in some other varietals from this region. But this wine was very fruit forward with a low mineral taste.

Malbec is typically noted for flavors of:

  • black berry
  • black plum
  • clove
  • pepper

This Malbec is a terrific example of the above flavor profile. I noticed that it had medium tannins, and a nice creaminess. It is aged in new/ one-year-old American Oak, which gives an overall stronger flavor with increased vanilla and coconut. And it tends to give a creamier texture to the wine. Over time, tannins have a tendency to dissipate which might account for moderate tannin feel in this Pen Ridge offering.

So tonight, I’m staying inside in my pj’s, a good book, a glowing fire and a nice glass of Malbec. Not a bad way to start the week.

Cheers! 🍷💋

©The Wine Student, 2018

 

 

Quick post: Saturday Night Special!

Come in from the cold, shake off the snow, and join me for a glass by the fire!

As we sip in our pajamas, and while the remaining hours of ’17, I’m happy to share my 2012 Jordan Winery Cabernet Sauvignon. What are friends for?!

Cheers! 🍷❄️🔥

Holly Jolly

The holidays are the perfect time to spend with the ones you love, and that might even include some people. Ho ho ho!

I know, that was naughty but it stands to reason that especially during this time of year, we all like to add some new and special wines to our collections.

This year, we enjoyed a 2013 Goldeneye Pinot Noir. A gorgeous medium body Pinot, it had lush, full flavors of cherry, blackberry and pomegranate, while remaining grounded with an underscore of earthy mineral and leather. It had an enjoyable long finish, which for me is something I crave in a Pinot but don’t always find. It paired beautifully with our Christmas eve supper of steamed crab and traditional Tourtiere.

From their production notes:

“An extremely dry winter was followed by just enough spring rain to carry us through to a successful harvest. With very few frost days, the fruit set was excellent throughout our estate vineyards. To ensure a perfectly sized, well-balanced crop we were very active in fruit dropping. The remaining clusters were compact, with the abundant small berries that are perfect for high-quality wine. We started harvest 10 days earlier than normal, during a period of ideal temperate weather that allowed us to pick at a leisurely pace, while ensuring optimal ripeness. The resulting wines are marked by a complexity only achieved in cooler years with coursing acidity, beautiful high-toned fruit and nuanced minerality.”

Notes like this are always interesting to read; almost like peaking behind the curtain of what the harvest process involves, and why timing is everything, especially in harvesting a top quality Pinot.

I hope you are enjoying the holidays, and taking time to savor those moments with loved ones, both in and out of the bottle!

Next post: wine to ring in a brave new year. 🥂😁✨

Cheers! 🍷🎁🍷🎄

The Thankful Heart

Emerson once wrote, “Cultivate the habit of being grateful for every good thing that comes to you, and to give thanks continuously.” It’s something I try to do in my daily life but it’s not always easy, especially with running here and there getting things ready for the official start to holiday season.

I think that’s what is nice about opening a bottle of wine; time slows for a second when you open the bottle, pour a glass for yourself and those you’re with. You take a moment, think of a little toast (no matter how profound or cheesy) and then take that first sip together. It’s a nice ritual.

After tasting some wines at the annual Heinen’s Holiday Wine Tasting, here a few of my picks to enhance your holiday ritual! 🥂

And, yes, I will happily share my bottle of Papillon with dessert!

Cultivating the habit of gratitude and thankfulness is easy this time of year. And it’s a good thing to remember beyond the holidays.

I am truly thankful for my family, my friends and to all of you who stop by and check out my blog. ☺️

I hope you all have a happy and healthy Thanksgiving! 🍷🦃❤️

Cheers! 🍾🥂

Field Trip: Wine Dining with Orin Swift Wines

img_4145.jpg

This wine event at Bar Cento in Ohio City couldn’t have fallen on a better night. It was the perfect antidote to the cold November rain that was making me feel dark and drab.

This wine pairing, presented by Chris Victor, National Account Manager for E&J Gallo, and Superior Beverage of Cleveland paired three wonderful wines from the cellars of Orin Swift with an amazing three course menu created by Chef Sean Conroy.

Our first pairing was a 2015 Mannequin Chardonnay with the Amuse Bouche of fall veggies featuring acorn squash, red beet, sweet potato, sultana and Brussels sprouts. The Chardonnay tasted of ripe white peach, jasmine with a nice acidity that was softened bu the creaminess of the food and the sweet of the sultana. We continued with the Chardonnay into the 1st course of halibut, pumpkin, saffron, pine nut, and golden sage. The delicate flavor of the halibut with saffron sauce was nicely balanced with the bright citrusy vibe of the wine.

Next up was the 2015 Papillon Bordeaux Blend that paired well with our 2nd course that included lamb rack, mustard greens, merguez, and eggplant. Yummy! The flavours of ripe blackberry, dark cherry and subtle tannin played beautifully with the mustard greens and horseradish eggplant, coaxing out a flavourful bite spice in the wine.

Our final course was Clafoutis: a baked flan-like dessert of brandied cherries, fresh fig, and DiSaronno Amaretto. Paired with the 2014 Palermo Cabernet Sauvignon, it provided and unexpected, amazing surprise of the evening; I’ve never enjoyed a Cab with dessert before. I’d always thought they were too heavy. But the silky combination of blackberry and cassis didn’t overpower the delicate, flavourful dessert, it enhanced the richness of the cherries and Amaretto. I had always thought that in pairing wine and dessert the rule was sweet for sweet. This pairing proved that rules were made to be broken.

As the evening came to a close, our group’s discussion turned to the 2014 Mercury Head Cabernet Sauvignon and as luck would have it, we were treated to a small sample. Outstanding!

Sometimes, even in the darkest, rainiest night, a little light can shine in: great friends, great food and some amazing wines. And if you’re really lucky, you can find all three in one place.

Cheers! 🍷

This slideshow requires JavaScript.

©TheWine Student, 2017

 

Fright Night ~ Top 3 wine picks for ‘17 Halloween!

​

​
What wine pairs well with… horror?! 
If you’re scared enough, pretty much anything will do. But if you’re a brave undead slayer these three picks for 2017 will give you plenty of treats while waiting for Nosferatu to rise from the catacombs. 

2016 HobNob Wicked Red Blend

Blend of: Grenache, Cab Sauvignon, Shiraz, Pinot Noir

Tasting Notes:

🎃 full body ~ lo acid, med tannin

🎃 roasted coffee, mocha, toasted hazelnut, hint of orange zest provides a nice little bite on the finish. 

Pairing:

🎃 BBQ, red meat, dark chocolate

👻 Definitely decant! This wine is very young fully release the hounds of flavour, this wine needs time to open up and breathe.

    

 2016 Black O’Noir Baco Noir Sue Ann Staff Estate Winery

Tasting Notes:

🎃 medium body~ hi acid, lo tannin

🎃 stewed blueberry, tomato jam, a little smoky

Pairing:

🎃 Aged cheddar

🎃 Charred beef, ribs ~ well done meats rather than rare or medium well.

Higher acidity in this wine means a good pairing with rich, meaty tomato sauce over pasta

🎃 Pizza with extra tomato sauce and spicy pepperoni 

👻 Make sure you decant! Often with young wines, they need decanting for around two hours to open the full bouquet and flavours.

 2014 Ravenswood Besieged Red Blend

Blend of: Petit Syrah, Carignan, Zinfandel, Syrah, Alicante Bouschet, Barbera

Tasting Notes:

🎃 full body ~ fine, soft tannin

🎃 blackberry, rich black cherry, baking spice, fruit forward

Pairing:

🎃 Beef, pork,

🎃 Salmon with chipotle chocolate sauce drizzle

👻 A 2014 shouldn’t need as much decanting but to bring out the full expression of these rich varietals, using a good aerator (if you don’t have time to fully decant) is a great idea. 

Don’t forget the Menagerie pourers!

Have a safe and happy Halloween! 😈🍷

 Cheers! 

Malbec Monday ~ Glama Llama 

It’s human nature to gravitate to what is new; the newest car, shoe, or smartphone. But in the world of wine, it pays to revere the old.

How old is old? This 2015 Belasco de Baquedano Llama Old Vine Malbec is about 106 years old. And old vines have plenty of tales to tell. Namely, what the condition of the soil is, how well they have been tended from year to year, how strong their roots are.

Tried and True

Celebrating their 100th birthday in 2010, these vines began with good roots: they are clones (genetically identical cuttings of mother vines, selected for particular characteristics) of  the French black Bordeaux grape. Nestled at the base of the Aconcagua Mountains, warmer days are counterbalanced by cool nights (dipping down almost as much as 45degrees F) which works to heighten the richness and complexity of the  wine’s flavor and aromatics. The grapes are given even further ‘hang time’ to develop flavors, even after sugar levels indicate that ripeness has been achieved.

While there is scant rainfall in this wine growing region, irrigation is provided in its purest form by runoff (comprised of melted snow) from nearby Andes mountains.

Age Before Beauty

Old vine grapes are generally hand harvested, which is more gentle on the vines and grapes. The higher velocity shaking of machine harvesting can be more jarring to the vines. The wine is then aged at least six momths in French oak which gives qualities of subtle toast, nuttiness and softer tannins. The final product is soft yet structured, and luxurious with rich flavors of ripe blackberry, rich plum and spice.

About the Llama…

In Argentina, the llama regarded as a sure-footed, strong, support worker animal helping transport  packages and supplies through difficult terrain. Stalwart but stubborn, if you load them up too much, they will not budge. And they might even spit in your eye if you diss them.

With Age Comes…

…Wisdom! But also some spectacular wine. So respect the hard working, old vine, it’s toiled through the ages to produce a wonderful bounty for you to enjoy.

Cheers! 🍷

Feel Good Friday: House of Wine Cards

I see your Petit Syrah… and I raise you a Sémillon! I got these cards as a gift and they’re really cool.

fullsizerender-2

Created by Inkstone Design, you can learn about 52 red (or white) grape varietals, the wines they become, and even about foods that pair with each one.

 

Like flash cards you can play poker with, they’re a fun way to understand a little more about the grapes that end up in your glass.

 

Got any Cinsault 4’s?? Go fish!!

 

Cheers! 🍷

©TheWineStudent, 2017