Category Archives: Wines I Like

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

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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!

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©TheWineStudent, 2013

 

 

Vintage Ohio Wine Festival ’13

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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

Tales From the Dockside: Cool Breeze, Warm Zin

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After today’s storms blew through Muskoka, a chill in the air descended. In order to take away the residual chill, I knew I would need a glass of wine that was rich, creamy and warm. Past experience taught me that a great Lodi Zinfandel would fit the bill. so HubbyDoug and I went on a quest: to find a Zin in cottage country. On a ‘staff recommended’ display at the local LCBO, we got lucky and found a ’10 Seven Deadly Zins. Perfect! We enjoyed it with our dinner, and afterwards while lazily watching the kites flying over the evening sky. 

It even went well with our fireside S’mores. I’d say of the seven deadly Zins listed on the label, we indulged in a bit of gluttony and sloth. We’ll make sure we clean up our act by tomorrow. 

Cheers!

 

 

Summer Chiller

ImageI hit the dock and realized I’d forgotten the most essential thing. I’ve been enjoying some great white wines this summer, especially Sauvignon Blanc from a variety of regions. But I had nothing to enjoy with this sunny day. At the local LCBO, I happened to find a blend that looked promising. The ’10 Generation Seven White – a Niagara mash-up of Riesling, Sauvignon Blanc and Gerwurztraminer spoke to me, in part, because of the grape varieties, the label art and because I thought that since it was a’10, there might be a significant melding of essences that might not be present in a younger vintage. 

I found it to be a nice, chill little wine to enjoy on the dock, watching the world go by. It was lightly herbaceous on the nose and tasted of tart apple with an undercurrent of fresh celery. I didn’t pair it with anything but a good book and the occasional ‘how are ya!’ to a passing boater. 

Cheers!

 

Cheers!

ImageIt came in the big envelope, which almost always means good news. I passed my WSET Foundation exam! Scoring a 97, HubbyDoug wondered aloud, “What happened to the other 3 percent?!” Quite the joker, he is. To celebrate, he decided to play sommelier and chose a ’10 Sean Minor Pinot Noir. Lovely! As we sipped, I thought about how long it had been since I had to commit facts and details to memory; it had been a while. As it turned out, I didn’t need to worry. 

My brain isn’t quite as mushy as I thought.

Cheers!

 

The Altruist

At almost every event at my parents home, Dad was the ringmaster. Once he’d greeted you with a big, warm hug, he’d ask what beverage he could serve you. For family dinners, he always had some sort of red wine on hand. He wasn’t a connoisseur by any means. For a wine to make his cut it had to have three things: a fairly recognizable name, it should be red (because it was healthier) and it had to come in a large enough bottle so everyone could have one … or a few glasses. He chose what he thought everyone else would like. Ultimately, his choice really didn’t matter; what mattered was how great a time we had dining, and sipping wine with a spirited conversation.The wine played a small yet pivotal role.

A winemaker once told me that part of what made a wine good is the experience you had while drinking it. The wine should not only taste good but enhance the fun you had with the people around you. My dad didn’t choose wine for its cache, expense or terroir. He chose it because it seemed right. And we always had a great time. So in that sense, he chose well.

Tonight, to celebrate HubbyDoug, and both our fathers who’ve moved on to the great beyond, we chose a new wine for us ~ an ’07  Markham Vineyards The Altruist Cabernet Sauvignon. I fell in love with the full blackberry on the nose that I didn’t have to work too hard to get. It tasted of rich, black cherry, cassis, and alcohol (that didn’t make me cough). On the finish was a laid back caramel and vanilla. The mouthfeel was very creamy even though it was dry wine.  And it made an amazing transition from our filet mignon with garlic mashed potatoes to strawberry | pineapple shortcake. I didn’t believe a dry, complex red could make that jump. But it did, and beautifully.

Though we lost him only three years ago, this is is the first Father’s Day that doesn’t hurt. And I know he’d be okay with that. Like most fathers, the best ones anyway, he’d want me to move forward, remember the spirit of the good times we had, and to make more, new and wonderful memories.

An altruist is exactly how I’d describe my dad. He did so much for so many throughout his life. This was a fitting wine with which to toast him.

To all Dads today ~ those still present with us, or in spirit, I raise my glass.

Cheers!

©TheWineStudent, 2013

Unknown Pleasures

After a crazy week getting my girl to and from her end-of-school-year activities, I had a bit of time to grab a slice and wind down. And I did the very thing that would make most wine connoisseurs grimace and develop a nervous tic. I drank a wine that had been in my fridge for a few days. I know what you’re thinking, “Ack, what the hell, girl?!”  But like bravely taking the walk of shame, and accepting my culpability, now I have no regrets.

When I pulled the bottle of Cameron Hughes Lot 324 Chardonnay from my fridge, I had my doubts. But it was a warm evening and I wanted something a little refreshing ~ somehow, a red just seemed too heavy. And there it was, just like the kinda-cute guy you didn’t quite notice until closing time. It wasn’t until I paired it with the basic cheese, mushroom and pepperoni pizza that things really started to happen. (Really, pairing pizza with WHITE? Girl, you must be tired.) Read on, brave one… First on the nose was a pleasing pineapple vibe. I wasn’t expecting to detect anything, given how long it had been laying low. As I sipped, while enjoying my pizza, the flavours of almond, toast and flowers were ever present; ending with a rich buttery finish. It totally surprised me that after this length of time, it could still offer such a nice flavour experience. The pizza must’ve been very salty; since that element is a very wine-friendly component that helps to soften hard elements , increase the perception of body in the wine and take down the acidity and bitterness. See, I did learn something from my course!

It wasn’t a wine expert’s ideal situation, at all. I understand completely. But I also understand the pleasure you can get from a little surprise that happens when you least expect it.

Cheers!

©TheWineStudent, 2013

Fun with Finals

I admit it: I was a little anxious. Yesterday was my exam for the WSET Level 1 Foundation course. I’d studied and paid attention in class, yet occasionally had the feeling in the pit of my stomach that I used to get before I wrote an exam. And it’d been a while since I’d studied for anything. While the course was only three weeks, there was a lot of great information shared not only in the study guide  but in class as well. The wealth of knowledge of instructors Paul Giudici and American Wine School Founder, Marianne Frantz, made the class so interesting and fun; their love and enjoyment of wine was infectious. We studied about the seven noble varieties, styles of wine and how other factors like oak, tannin and acidity affects the wine. We also e xplored the appropriate temperatures for serving wines (including varying temps for white and sweet and sparkling. Not all reds should be served at room temperature). We looked at the importance of correct glassware and why to keep it clean: Dust and detergent residue can adversely affect the taste.

The final night’s class on food and wine pairing  ~ the one  I missed, was in addition to my study notes that, thankfully, I had with me. I learned that: Sweeter and savory dishes can amplify your perception of bitterness, acidity and alcohol burn in your wine. Foods that are higher in acidity and salt can enhance your perception of  the wine’s body, sweetness and fruitiness. Until this class, when I’d choose wine with a dish, I typically thought only of the standard, safe-and-sure pairing principles: White wine with lighter meats and fish; reds with beef and certain pasta dishes.  I’ve since learned that it goes much further than that, in order to get the best taste experience. It’s good to consider the salt-to-acid ratio, not just in the food but also in your wine. For instance, if you’re having a dinner that’s packing some major Chili heat, you’d want to pair it with a lower alcohol white or low-tannin | low-alcohol red. Since Chili heat increases the perception of bitterness, acid and alcohol burn, pairing with a high alcohol wine would be like trying to put out a fire with gasoline. Yowza!

Once I turned the test paper over and read the questions, my nerves fell away. And to celebrate after the exam, I cracked open an ’02 Tempranillo. It was lovely and creamy; deep purple in color and tasted  of rich, ripe raspberry.

I really enjoyed my time at the American Wine School and I hope my schedule will allow me to take the other levels in the WSET Foundation series. If you’re looking for a great, fun way to improve your wine knowledge, I recommend checking out the AWS | WSET Foundation series classes.

Cheers!

©TheWineStudent, 2013

Workin’ it in Washington

Pretty in Pink

Pretty in Pink

Bubbly and fun, this lovely girl was serving a Pink Prosecco Party Punch. She was working an event I attended this past weekend in DC. While it wasn’t specifically a wine event, there was always a glass of fermented fun nearby. Which is good, since it usually helps to loosen the tie of even the stuffiest stuffed shirt.

Prosecco is a sparkling wine from, most notably,  the region of Veneto in North Eastern Italy.  Pink Prosecco is just what it sounds like. What makes it pink? Skin contact with the Pinot Nero (Noir) grape.  According to WineSearcher.com the varietal blend is: 85% Prosecco (Glera) ~ the 15% remaining may include: Bianchetta Trevigana, Perera, Chardonnay, Pinot Grigio, and Pinot Noir (if you want it pink). Some notable brands worth sampling: Ruffino ($12), Canella ($17), Bisol Bel Star ($20). For mixing in punch, you might want to stick with the lower priced offerings. If you’re going to spend $20 on a bottle, it’s best to keep it the star of the show.

I find that sparklers like Prosecco go right to my head, so my rule of thumb is: One glass to feel dreamy ~ two or more and it’s lights out. But when combined with one of the first warm evenings of spring, it prompted me to start thinking, and anticipating, a great season ~ alfresco and under the stars.

Cheers!

©TheWineStudent, 2013