While Sauvignon Blanc is closely associated with Bordeaux, many would argue that its spiritual home is actually the Loire Valley, which is about four hours north. Chenin Blanc is also widely grown in the Loire, but as you travel east, Sauvignon Blanc becomes the most important white variety. The cool climate here produces a tart flavor bomb, retaining Sauv Blanc’s natural acidity. And it’s been around a long time! According to Wine Folly, “The roots of Sauvignon Blanc are thought to lie in Loire Valley, where the grape was first mentioned in 1534 by writer François Rabelais (it was called “Fiers”). Apparently, it was a good cure for constipation – really!” So it’s tasty and good for you. The Petite Sauvage, also known as a “Baby Sancerre” due to its proximity to the famous winegrowing region, expresses an amalgamation of notes: hay, green herbs, lemon peel, lime, lemongrass, and minerality pervade the glass. Nutty and creamy Gruyère would be an excellent partner for the Petite Sauvage.
Winemaker Jane Dunkley’s LinkedIn profile simply says, “I make wine.” The Master of Wine candidate is being humble as her résumé reads like she is truly an expert, with time as a consultant oenologist in Umbria as well as winemaker at multiple places including Willow Bridge in Australia, Bonny Doon Vineyards, E&J Gallo, and, since 2022, Cakebread Cellars. Bezel is a second line for Cakebread, focusing on fruit-forward options from the Central Coast. A longer growing season coupled with ocean breezes, particularly in Paso Robles, contribute to wines that showcase complex aromas and bright fruit. And while Sauvignon Blanc only accounts for about 5% of total plantings in California, it has seen an uptick in popularity, especially among luxury wine producers. The Bezel is a refreshingly crisp take on the grape, exuding citrus blossom, lime zest, gooseberry, pink grapefruit, and, like the Petite Sauvage, fresh cut herbs. The most traditional pairing for Sauv Blanc is goat cheese or Chèvre with its soft texture and tangy bite.
On the border with Austria lies the Alto Adige DOC, or as its known to its German-speakers, Sudtirol. In far north Italy, this wine region is entrenched in the Southern Limestone Alps; Veneto lies to the east, Lombardy is to the west, and the Tirol region of Austria is directly north. Red grapes must be able to thrive in the cool alpine climate, and the most widely planted red grape here is Schiava, which we have previously had in our club. Pinot Nero is tied for second most planted with the indigenous grape Lagrein. Cooperatives are common in this area, with the goal of maintaining quality and efficiency, and Colterenzio started off with 26 producers in 1960. Also known as Schreckbichl to their German-speaking counterparts, Colterenzio grapes are grown at considerable altitudes and a variety of soils to lock in fresh aromas and lively acidity. Now there are 300 wine growers in the co-op, all focusing on sustainable farming and clean energy. The Colterenzio Pinot Nero is medium-bodied with soft tannins. It’s an elegant wine, culminating in redcurrant, cranberry, black cherry, dried bay leaf, and forest floor. Savor it with some Parmigiano-Reggiano in all its sharp-nutty-umami glory.
As a brand, Poppy is all about the love that Ethan and Josephine Silva, their children, and their grandchildren have for the Salinas Valley, a region about 90 miles long, running west of the San Joaquin Valley and south of San Francisco Bay. The Silvas have tended to estate vineyards in the valley for over 45 years. Vines sourced for the Poppy Pinot Noir originate from the Arroyo Seco appellation, which begins in a steep and narrow gorge at the foot of the Santa Lucia Mountains. As you head east, the topography opens up, and the fertile soils of the Salinas Valley benefit from afternoon Pacific breezes, which help to cool the Pinot grapes, intensifying flavors. They seek to extract as much color and flavor as possible while maintaining a supple and delicate mouthfeel. When tasted, notes of raspberry, strawberry, red plum, mocha, and spice emerge, balancing Pinot Noir’s naturally high acidity. This juicy Pinot will pop alongside some Camembert, a rich, buttery cheese that can also be slightly earthy and mushroomy.
Pavette is a small, family-owned winery that specializes in fresh, balanced wines. Sourced from multiple vineyards throughout California’s North Coast and Central Valley, the Pavette brand is fun and approachable. The name Pavette translates to ‘little peacock,’ a word that has cognates in various languages, including Croatian (páv), Galician (pavón), Italian (pavone), and Spanish (pavon real). The graphic label lets you know that the winery doesn’t take itself too seriously, and their tagline reinforces that theme: “Always be struttin’.” This Cabernet Sauvignon has undergone whole berry fermentation, which means intact grapes are fermented in tanks, resulting in more fruity and fresh flavors. However, the extended aging regimen of oak barrels, foudre (very large wood vats), and tanks means that this wine evokes spice and pepper. Fruity characteristics of blackberry, cassis, plum, and black cherry are interwoven with a touch of earth. The Pavette Cab deserves a formidable cheese like Bay Blue, which is a rustic but mellow blue cheese with a sweet, salted caramel finish.
Over thirty years ago, Fred and Cherry Krutz discovered the world of wine when they stopped into a boutique wine and cheese shop in Carmel. They soon became avid wine hobbyists and in a twist of fate, their son Patrick began working at that same shop twenty years later. While employed there, Patrick learned the art of winemaking by apprenticing with some of Monterey County’s best wineries. Wanting to craft his own wines for family and friends, Patrick produced 60 cases of wine in his first vintage in 2003. Demand was strong for Patrick’s wine, propelling him to open Krutz Family Cellars with his brothers. They continued their success with the Magnolia line, which features the lovely flower on the label, a symbol of their Mississippi roots. The Magnolia Cabernet is a celebration of the cool Sonoma Coast, with mouth-filling layers of blackberry jam, black cherry, blackcurrant, cedar, spice, and graphite. This gorgeous wine will benefit from a substantial cheese like a complex aged Cheddar.
McPrice ‘Mac’ Myers has a true sense of humor in addition to winemaking acumen. He’s been crafting wines since 2002 and calls himself a “food and wine geek,” preferring unique sites in Paso Robles and Santa Barbara County. The ‘Right Hand Man’ Syrah is so-called because, in Mac’s words, it is “that old reliable pickup in your grandparents’ garage that fires up lickety-split when you turn the key and rev the engine. I know that any time I’m in need, it’s my Right Hand Man that will know the road home and deliver me safely there.” This wine is 92% Syrah and 6% Petite Sirah, completed by a touch of Viognier to round out its aromatics. With fresh herbs on the nose, the plentiful fruit accompanying each sip is mouth-filling and soul-giving. Cherry, plum, and blackberry give way to peach-blueberry cobbler (his note, not mine!) and soy sauce. Mac also says there’s “rib roast pan drippings,” but I will leave that to you to decide. This wine requires a bold, tangy cheese to match its intensity, so a bowl of cheese curds will certainly do the trick.
Grapes were first planted on the banks of Jacob’s Creek in 1847. The original winery was called Gramp & Sons Winery, after Johann Gramp, a cooper, emigrated from Bavaria to Australia. He named the property ‘Orlando,’ and produced his first vintage in 1850. While the owners and names have evolved over time, Gramp’s legacy of winemaking has made Jacob’s Creek a staple throughout the Barossa Valley and beyond. The Shiraz for this wine is sourced from the best regions throughout Australia, from Barossa to Coonawara to Adelaide Hills. But this wine is unique, of course, due to its ‘double barrel’ method. After traditional maturation in oak for up to 15 months, the Shiraz is finished in aged Scotch Whiskey barrels for two months. This process imparts an additional layer of richness and depth while also rounding out Shiraz’s prominent tannins. On the palate are flavors of blackberry, plum, vanilla bean, mocha, toasted oak, smoke, and cedar. The most exciting cheese pairing would be one that could hold up to the bold taste of the Jacob’s Creek Double Barrel Shiraz, like a smoked Gouda.