I see your Petit Syrah… and I raise you a Sémillon! I got these cards as a gift and they’re really cool.
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
If I hurry I can get it in under the wire! I’m definitely tardy today– busy days mean that sometimes I can’t get my wine homework done.
Rushing to find my weekly pick, I discovered a 2013 Amancaya Gran Reserva Malbec | Cabernet Sauvignon.
A collaboration between Nicolás Catena an Domaines Baron de Rothschild (Lafite), this wine was clear, garnet colored, full body offering with medium-hi tannin. It had a delicate nose of cherry and rose and tasted of bold blackberry, black plum with just a hint of bell pepper. While it was 2013, it began to open up to reveal a bit more complexity; it was a nicely balanced 50/50 blended vintage.
Putting the Grand in Gran Reserva
Gran Reserva is a frequent term used on the labels throughout Spain to define both quality and style. In Spanish law there are labelling terms that indicate the minimum periods of ageing the barrel and the bottle. It is traditional practice to age wines for long periods of time in oak barrels and then in the bottle before it’s released. Therefore, Spanish produced vintages are usually older than those from other countries.
On the label you’ll find one of four terms that indicate the levels of age. In order of increasing age:
So now when you look for Malbec, you’ll know what to look for on the label to get the most complex and flavourful offering. After all, age ain’t always just a number; it’s time spent in the barrel and bottle.
Cheers! 🍷
Taking a break from my studying, I caught myself in a little daydream; thinking back to not long ago and a trip to Jerome, AZ.
I’d heard of Caduceus Cellars from my nephew, Aaron, who’s really into the bands Tool and Puscifer. What does this have to do with wine? Caduceus was founded by Maynard James Keenan, frontman and songwriter of Tool, A Perfect Circle and Puscifer. Established in 2004, Caduceus is described as a ‘small production family owned winery’. Unlike some celebrity winemakers, Keenan likes to get his hands dirty in all aspects of the business; from planting and harvesting to winemaking and marketing.
From our wine flights, HubbyDoug and our friends Carl and Deb picked the 2013 VSC Anubis (50% Cab, 30% Cab Franc, 20%Petit Syrah). My pick: the 2014 VSC Monastrell (100% Cochise County Monastrell).
Monastrell (aka Mourvèdre) is a thick skinned grape that provides color, fruit and tannic structure especially when blended with Grenache and Syrah; it is the ‘M’ in GSM wines. On its own, it has intense perfume notes and blackberry flavours along with hints of meat. Age brings out more leather and gingerbread aromas and flavour.
The wine in my glass had a beautiful garnet colour with sage on the nose (what I imagine the scent a desert flower would have). It had light-medium body with neutral oak, and flavors of basil, thyme, juniper with a kick of licorice and olive. It made me think of a fragrant, lush herb garden. Normally with reds, I expect to have more of a jammy, fruit forward experience, anything herbaceous I associate with a crisp Sauvignon Blanc. It wasn’t sweet wine, far from it. But, much like it’s winemaker, its juxtaposition from what I thought it should be, and what it was, I found a true expression of where it was cultivated.
This Monastrell is hand-picked (by Keenan himself), sorted, submerged cap fermented and puncheon aged for 18 months. Puncheon is an extra large oak barrel (70-100 gallons). The larger size allows for stronger/ stricter controls in the wine’s development due to the higher inner barrel surface – wine ratio.
I’d only had this varietal before as part of the GSM blend but on its own it was a wonderful surprise to add to my list of exceptional wines with a twist.
Cheers!
Hi there, Monday! Ok, I’m trying to be as enthusiastic as I can. I know it’s the start of the work week but since there’s no snow on the ground, and none in the near future, the week’s already off to a good start.
This week’s pick: a 2012 Alma de los Andes Reserva Malbec. Scoring 91 points from Wine Enthusiast Magazine, this clear, clean and dry offering boasts a tart blackberry vibe (experts describe this as ‘cassis‘ but I’ve never had cassis before so I’ll play it safe with the blackberry description). It has medium body, pleasant medium tannins, and its acidity was nicely balanced. While it’s jammy and fruit forward, it has a pleasurable whisper of smoke on the finish; aging for 12 months in French Oak will do that.
It retails for around $12.99, and recommended food pairings are steak with mushrooms, stews, aged cheeses and dishes featuring sun dried tomatoes.
What an awesome wine to help jump start a promising week!
Cheers!
©TheWineStudent, 2017
When you’re learning about wine, part of the journey is the wine lexicon: flavour/aroma characteristics, nose, palate and so on. Before my WSET Level 2 wine course begins in a few weeks, I took a peek at the wine tasting ‘cheat sheet’ that distills the various descriptions and classifications of characteristics of wine. It’s incredibly helpful since I don’t always feel confident yet in how sophisticated my palate is, much less how I describe wine.
This week’s pick: a 2013 Fabre.Montmayou Reserva. From the first pour, I noticed a bouquet of dark cherry. The colour was clear with a ruby vibe, with a light viscosity after the swirl. Flavours were of stewed plum, liqourice, and light tobacco. Any spice I tasted became more prevalent after I paired it with a salty, light cheese. I thought I tasted cinnamon but it was savory, not sweet (the cheat sheet describes it as ‘pungent’) so I’ll go with it. 😄 It seemed to me to have medium tannin, meaning that it didn’t make my mouth feel too dry, not as dry as, say, a Cab Sauv.
This was a very pleasurable wine that would pair well with cheese, grilled meats or poultry. Retailing for below $20, it would be a great wine to bring as your +1 to a dinner party or barbecue.
It’s been said by many a sommelier, the more you drink wine, the better your palate will become. I think in the next few months (of studying, of course!) mine should eventually earn an A+. 😉
Ah well… it’s just another Malbec Monday!
Cheers!
©TheWineStudent, 2017
So, Monday. We meet again. But like that spoonful of sugar, a glassful of Malbec will help the rest of the week go down… a bit easier.
This week’s pick is a 2012 Domain Bousquet Reserve Malbec. Located in the Andean foothills of Argentina, this vineyard is cultivated at an altitude of 1,200 meters (4,000 ft) above sea level; one of the higher altitude vineyards notonly in Mendoza, but in the world. Since there is a low amount of rainfall at this height, a drip irrigation system is used allowing better hydration control, and producing grapes with a lower PH resulting in a more balanced, deep colour wine.
Made with organic grapes ~ 85% Malbec, 5% Cab Sauv, 5%Merlot, and 5% Syrah, the nose was very lush with a pronounced fruit forward vibe of black currant preserves. It felt more tannic than acidic on the tongue. Once the wine had a little time to open, it developed a slight bitter almond taste that was quite pleasant as well as an interesting espresso-tobacco-hazelnut quality when paired with room temperature Brie.
I enjoyed this wine but couldn’t help think that a little more decanting would bring out much more of its depth.
Still, not a bad way at all to kiss the first day of the work week goodbye.
Cheers! 🍷
©TheWineStudent, 2017
It’s the start of the week and a little motivation is needed. So I’ve added a new feature to The Wine Student: Malbec Mondays. It’s my way to help you ease back into that work week.
For this inaugural post, I chose a 2013 Elqui Wines Malbec blend. While Argentina is most noted for its beautiful Malbec, the Elqui Valley in Chile produces wonderful offerings that are fruit forward, earthy, while retaining a pleasing silky mouthfeel. With 52% Syrah, and 37% Carménère and 11% Malbec this wine is a multi-faceted intro to some intriguing Chilean wine. It pairs well with sweet, spicy and barbeque dishes. Not a bad way to begin a week, eh?
So you may not be stoked by having to be back to work. That’s ok. The real fun can begin when you sign out for the day, get home and slip into something more comfortable.
And after a few sips, you’ll be glad it’s just another Malbec Monday. 😉
Cheers!
©TheWineStudent, 2017
And to all a good night!
The holidays are when we can spend time with those we hold dear in our hearts. Or spend time with those wines we hold dear in our hearts.
Tonight, HubbyDoug and I are celebrating the season with tried and true picks of LaMarca Prosecco and Elouan Pinot Noir. We’re dining on crab and homemade French Canadian Tourtiere.
It’s the simple pleasures that can make the holidays very special.
I hope you all have a very Merry Christmas. And may all your pleasures this season be simple and special!
Cheers!
It’s Halloween party time! And what better way to conjure some good times than with a cauldron full of bewitching wine-y potions.
Something wicked this way comes…
LaCantina Cab Sauv ~ This offering had a deep, dark claret color with a bouncy blueberry essence on the nose, which wasn’t as heavy as you might expect from a Cab Sauv. The main flavor was black currant and kind of was lurking. It wasn’t as bold as you’d expect from a Cab Sauv. It was almost like a Pinot in the sense that the flavor sometimes needs to be coaxed out of the shadows. Overall, not a bad sipper.
Witches Brew ~ This fortified wine (because spices are added) is a different type of wine than I’ve experienced. The label suggests warming it like a mulled wine. On the nose was a beautiful scent of vanilla, nutmeg and cinnamon, which was intoxicating. If you enjoy a mulled wine, this will be a sweet treat for All Hallows. Keeping it warm is best.
So these are my three picks for this year’s Halloween wines…no tricks, just treats.
Whatever you choose to sip, have a very happy and safe Halloween!
Boo! 👻
Jordan Winery and Vineyard
After a busy few weeks of getting my daughter moved and relatively settled in at college, I’m back to my studies. Here’s the second half of my ‘what I did this summer’ report.
The second day of our excellent wine adventure took Hubby Doug and I to three vastly different wineries. One had a home-spun vibe, one had a very cinematic feel and the last took us back in time to a beautiful french chateau.
Alexander Valley Vineyard (AVV) ~ In 1961, Harry and Maggie Wetzel purchased the homestead of Cyrus Alexander (the valley’s namesake). In 1963, they planted their first grapes, and In 1968, with perseverance and resolve, their first Cabernet was bottled and a lifetime love of winemaking was born. Winemaker Kevin Hall along with three generations of the Wetzel family are continuing the family legacy of winemaking and farming.
The winery has a cosy tasting room, and an underground cave where we learned about how wines are barrel aged. Very cool (literally). 🙂
When we arrived at AVV, it was just after they’d opened for the day. And while it seemed a bit early to sample, in the name of research we summoned the ‘five-o’clock-somewhere’ rule and tried a couple of small samples. Our two favorite were the 2013 Redemption Zinfandel and the 2012 Cyrus. Both were beautifully nuanced, yet full-bodied.
picturesque pool area with cabine where you can spend the day with your family. Most water areas at wineries are reservoirs, overflow basins or decorative ponds that they always kick me out of. Bocce courts and lazy hammocks overlooking the valley give a chill vibe that invite you to grab a glass and relax.
Inside the winery is the main tasting room and movie museum with select memorabilia from several Coppola classics including Apocalypse Now, Tucker: The Man and His Dream, Bram Stoker’s Dracula, and the giant neon martini glass from One From The Heart. Our tasting experience was the Sonoma Inclusive at the main tasting bar. Our pick of the flight was the 2012 Director’s Cut Cinema blend of Cab Sauv, Zin, Petit Syrah and Syrah, and the 2012 1Mille Cab Franc.
One of the coolest wine tasting experiences that I’d love to return for is Tasting in the Dark. Small groups are led to the Coppola tasting labs, then blindfolded and led through a variety of sensory appreciation activities designed to fine tune the senses. Hoby Wedler, a UC Davis graduate, who is himself without sight, leads each group to the discovery of flavor and essence; allowing other senses to become stronger in the absence of sight. As we know when one sense is gone, others take over, and this experience would be amazing to help one begin sharpening their palate.
Jordan Vineyard and Winery ~ our final stop of the day took us up a winding road to another world. This by appointment only winery made me think a little of Marie Antoinette’s Petit Trianon – beautiful, elegant and very regal.
When Jordan was established in 1972, the choice was deliberate to focus on creating only singular varietals, but doing them very well. Their Cab Sauv is produced from the Alexander Valley, and Chardonnay exclusively from the Russian River Valley. The philosophy being that by focussing on singular wines, a better continuity of style will be achieved, and a consistent realization of balance between fruit, acidity, tannin, and alcohol. Each vintage you open will generally have the same qualities time after time.
We chose the Library Tasting, a one hour tasting. The Chardonnay tasting was paired with an Ahi Poke with Quinoa and Heirloom Tomatoes. Usually I’m not into raw tuna but this was a lovely combination that beautifully enhanced the subtle notes of the wine.
On to the private tasting room where we sampled three older vintage Cabernet Sauvignon paired with a variety of artisan cheeses and a Jordan Estate Olive Oil.
Our pick? If you guessed Cab Sauv, grab yourself a glass of wine because you are very smart! Our vintage was the 2007~ something very special indeed.
Cheers!
©TheWineStudent, 2016
The Wine Student 