At this point in time, Argentina is known primarily for rich renditions of Malbec and Cabernet Sauvignon with the occasional Pinot Noir or Chardonnay appearing on grocery store shelves. While red varieties dominate the total acreage, you might be surprised to hear that none of the famous white international varieties top the white list. At the very top are the three most common varieties with the Torrontes label: specifically, Torrontes Riojano, Torrontes Sanjuanino, and Torrontes Mendocino. Despite the identical forename, these are three distinct varieties that share a similar aromatic nature. T. Riojano is the most planted, most highly looked upon, and just happens to be the variety in the ‘La Oveja’. Aromas of violets, rose petals, and geraniums explode out of the glass, with some underlying citrus and stone fruit. On the palate, these fruits shine more with the floral notes playing more of a supporting role. Torrontes is one of the world’s most polarizing wines, with many likening its flavors to soap, but for those that love this quirky combo of fruit and flowers, we recommend grabbing some pad thai or a shrimp stir fry from our old neighbors over at Andamans.
Among many, Savoie is one of the central regions of the ‘natty’ wine zeitgeist. Tucked to the very East of France, Savoie viticultural history could truly be considered ancient, with confirmed winemaking activity in the 11th century and sparse evidence suggesting activity by the Gauls in the first! Among their interesting indigenous varieties, there are some mildly international ones, like Gamay! The father and son winemaking team at Ravier designed this wine to be approachable, while still standing out in character from some of the more famous rose-producing communes in France. Made of 100% Gamay sourced from 30–50-year-old vines, this wine goes through batonnage and 3-6 months on the lees depending on the quality of the grapes. The aromas of this pink drink are inviting, with bright strawberry and hints of sweet citrus, with an underlying note of flint. The palate is light, but creamy with balanced acidity accenting red fruits, minerality, and a slight flowery herbaceousness. The Ravier’s heavily recommend lighter salads and cheese dishes, and we cannot think of better candidates than our friends over at 10:1 Artisan Cheese.
It has been a SECOND since we had a Chilean red wine on the wine club: enter Chono! Named for the indigenous and nomadic Chono people of Southern Chile, this producer, spearheaded by Alvaro Espinoza and Juan Carlos Faundez, vinifies different wines from many of the most notable appellations in Chile. Their Chono red blend is sourced from the Maule Valley, which also happens to be where the project itself started. Maule Valley is one of the oldest and most significant growing regions in Chile, housed in the Southern portion of the Central Valley. While many of Chile’s primary varieties thrive here, it is 50-year-old + plantings of Carignan that have captivated winemakers as of late. This eclectic blend of Carignan, Syrah, and Cabernet Franc displays everything you could want in a summer red. The nose offers pepper-laden raspberry, plum, and black cherry accented with hints of earth. The palate is medium-bodied, with rustic tannins and moderate acidity underlying a savory, red fruit-driven profile. A cellar-temp glass of this with a hearty plate of Gyro Fries from Gyro 360 is the umami bomb we all need.
The ‘Villages’ surname is something you might have seen on a bottle of French, often with an increased price tag. Why the jump? Many subregions among many of the larger French growing regions (Burgundy, Beaujolais, Rhone, etc.) have ‘Villages’ within certain appellations that indicate a more focused area of growth. A good analogy might be the difference between a wine from Sonoma County and one from Russian River Valley (A region within Sonoma). This is particularly analogous to Cotes du Rhone, as it is a vast and disjointed region that covers much of the Southern Rhone Valley. A bottle labeled as a ‘Village’ wine is simply one from a particular legally recognized subregion of Cotes du Rhone. If you were worried that this would drastically alter the CDR formula, rest assured that this is the big, extracted red you know and love. A blend of Grenache, Syrah, and Mourvèdre, the ‘Croix de Bonpas’ goes through a lengthy maceration to extract the color and quintessential phenolic compounds the region is known for. This dark ruby wine smells of cherries, chocolate, black pepper, and hints of lavender. The palate is lush and full, with medium tannins and gobs of dark red and black fruit. Though this could go well with a fatty piece of steak, going for something more of the bistro ‘persuasion’ would go equally as well. Order some polenta fries to go from our friends at Chestnut Tree.
There are winemaking projects that sprout up that seem particularly risky given what the new endeavor is trying to do in a certain region compared to what has been done traditionally. While these might be Brian’s favorite type of winery (nerd), it takes some pretty neat wines for these wineries to succeed long term. Ovum is a quintessential example of when these go right! Founded by Ksenija and John House, Ovum only use white varieties, but makes an eclectic range including roses, whites, and orange wines. King among their products is Big Salt, a phenomenal blend of Riesling, Gewurztraminer, Muscat, Sauvignon Blanc, and some proprietary varieties. It is hard to imagine a white that is more fun than this to drink, with aromas of lychee, petrol, flowers, and ripe stone fruit translating to the palate outlined by mouthwatering acidity and hints of salinity (get it?). Pair this with a platter of butter chicken or some Banh Mi fries from our friends at the Pickled Carrot!
The first of two killer Spanish reds on the Platinum list, we make our first stop in Galicia. We have featured Galician whites several times, but reds are more of a rarity here. Much of Spain’s growing regions tend to oscillate between warm/hot continental and Mediterranean, but Galicia (or ‘Green Spain’ as its affectionately known) is the closest thing Spain has to a true maritime climate. Naturally, white varieties thrive here in comparison to other regions in Spain, but there are a handful of interesting red varieties that call this region home: Enter Mencia! Grown exclusively in Bierzo, Mencia is often known being made into comparatively light, acidic, and fresh wines in relation to their Tempranillo counterparts. Ladeiras do Xil is a contemporary producer having started in 2002 but has quickly risen to prominence as one of the most respected champions of Mencia. Their Gabo do Xil Tinto might be their entry-level rendition, but it is a wonderful example, nonetheless. A blend of Mencia and Merenzao (more commonly known to the wine world as Trosseau) sourced from the Valdeorras region of Galicia, the nose offers bright, crunchy red fruit with hints of savory herbs. The palate offers rustic, but approachable tannin, with quaffable acidity and the same ripe red berry medley. This with an arugula and mushroom pizza from our friends at Mellow Mushroom or with a red meat-based pasta at Graffiti would be right at home.
If you want rich, leathery, fruit-driven reds, you go to Rioja. If you want something with a little bit more structure, nuance, and staying power, you go to Ribera. Located to the South of Rioja, cut by the Duero River, Ribera might not be the *legally* highest-rated region in Spain, but it might as well be, because their wines are priced like it (and for good reason). High-elevation vineyards dot the landscape, creating ample opportunity to infuse much needed structure into the sometimes-flabby Tempranillo (or Tinto del Pais as it’s known there). Prado Rey’s version follows this formula, coming from vineyards half-a-mile up, and spending 24 months total in a combination of various French oak barrels. The result is a firm, but approachable red, with aromas of ripe strawberry, black cherry, cedar box, and hints of balsamic reduction. The palate offers prominent tannins that soften with time in the glass, moderate acidity and ripe red and black fruits. This Tempranillo drinks more like a Cab’ than you may expect and needs a hunk of red meat… BUT pair this with the Psychedelic over at LSA and experience some magic.
By this point, it is likely that you have had the opportunity to try the ‘Wild Thing’ Zinfandel we feature on our By-The-Glass list. Should you have had the (mis)fortune of Brian serving said glass, you have heard the term ‘Godmother of Zinfandel’ thrown out. Turns out she is good at other grapes too! The Coquille Rouge is a Rhone-ish blend of Mourvèdre, Carignan, Petite Sirah, Grenache, and Alicante Bouschet sourced from multiple vineyards on the Central and North Coasts. Following a lengthy maceration and 15 months in a combination of American and French oak, this wine oozes excellence without pretention. The nose offers a rich medley of black cherry and blueberry coulee, with accents of bramble, new leather, and vanilla from the oak. The palate is nothing short of luxurious, with a creamy texture and soft tannins intermingling with the fruit to create something truly hedonistic. Grab a platter of BBQ from Juicy Pig, a bottle of this, and indulge.
Jul 6, 2022 at 11:17 AM
Permalink
Join us on June 28th for an awesome tasting of Alsatian wines from Domaine Specht!
We will have Alia from A&B Imports leading the tasting and taking us through the history and winemaking style of the Domaine.
On the tasting docket we have Domaine Specht's:
-Pinot Gris
-Pinot Blanc
-Gewurztraminer
-Riesling Mandelberg Grand Cru
-Pinot Noir Cuvee Charles Amelie
The tasting will be $35 per person for non-club members and $25 per person for club members.
It's going to be an awesome lineup led by one of the most well respected wine professionals in the DFW area. We hope you can join!
Jun 14, 2022 at 10:17 AM
Permalink
False Bay ‘Slow’ Chenin Blanc- WO Coastal Region- South Africa
Though reds from South Africa have peppered the wine club these last two months, the country’s most planted variety is none other than a white grape: Chenin Blanc! Not only is Chenin, or Steen, the country’s most important variety, there is no country in the world that produces more. Much like other famous Chenin-producing regions like the Loire Valley, there are many different styles of Chenin made across South Africa. False Bay’s ‘Slow’ represents one of the more popular styles; being an offensively drinkable summer wine that showcases the maritime influence of the Atlantic Ocean. The ‘Slow’ name refers to winemaker Nadia Barnard’s philosophy of using indigenous yeasts found in the vineyard as opposed to inoculation via a ‘package’ yeast. This extends the fermentation process considerably, but it’s generally associated with high-quality viticulture. The nose offers interesting aromas of fresh herbs, salinity, yeast, and citrus zest. The palate is considerably fleshier, with ripe orchard and citrus fruits accented with melon and tea tree. Try a bottle of this with your next sushi take out from Komodo Loco.
LunaGaia ‘Mandricardo’ Catarratto- Terre Siciliene IGP- Sicily
The world of biodynamic wine is esoteric and confusing to wine professionals, much less to consumers. While many wineries and regions use biodynamic vineyard practices, rarely do you see wine officially certified, via the Demeter Association, as biodynamic. To obtain this, a rigorous list of guidelines must be followed at every step of the winemaking process. This can take a significant amount of time and money, which often dissuades producers from seeking certification. However, as the public conscious begins to understand the environmental impacts of wine making, there seem to be more and more producers seeking out biodynamic certification. LunaGaia is a collaboration between Lunaria and BioGaia expressly for that purpose. Their Catarratto, an indigenous Sicilian variety, showcases some of the fun, wild characteristics of biodynamic wine. The nose offers a complex nose of golden raisin, sour plum, jasmine, and hints of saison-like notes. The palate is fairly rich with lower acid and a fleshy apple and spice profile. This wine is a fun, interesting introduction into the world of biodynamic wine, and would go beautifully with an open-faced po boy from Hoochies.
FUSO Filippo Cassano ‘Calx’ Primitivo- Puglia IGT-Italy
Once thought to be a genetic predecessor of Zinfandel, there is a growing consensus that Primitivo and Zinfandel are one and the same. Despite this, you can usually tell them apart based on the terroir they’re produced in and the practices used. The FUSO line focuses on lighter, warm weather-friendly expressions of various varieties from various regions and terroir. The result is a deliciously juicy red that can be enjoyed multiple bottles over. The nose offers a medley of sweet cherry, blueberry, and bramble accented with floral notes. The palate is slightly less than medium-bodied, with mouthwatering acidity accenting juicy and tart blue/blackberry. This belongs alongside a slab of brisket from any of the many delicious BBQ joints in Denton.
Closilo Kiere Cabernet Sauvignon- Robertson WO- South Africa
We have had such a successful run of South African reds on the club, I figured we would continue until our luck runs dry. This month we are focusing on the Closilo ‘Kiere’ Cabernet Sauvignon. Robertson is located in the Breede River Valley and represents some of the warmer terroir in the valley. Multiple red varieties are gaining traction here due to the combination of hot summers and slight maritime influence from the Indian Ocean. The ‘Kiere’ showcases the influence of both well, with a nose full of black currant, underbrush, and aromatic spice. The palate is concentrated, though medium-bodied with tart blue and black fruits accented with hints of vanilla and green peppercorn. Try this with a lamb gyro from Gyro 360!
Platinum Wines
For the first time in centuries (okay like two years), we have a white Burgundy on the club! Saint-Veran is one of the largest sub regions in the Maconnais, and it is among the many sub regions there known for excellent, affordable Chardonnay. Though perhaps not as famous as its neighbor Pouilly-Fuisse, St.-Veran still makes excellent Chardonnay characterized by subtle fruit, balanced acidity, and prevalent mineral accents. Being the first wine Deux Roches ever made, their ‘Tradition’ bottling adheres to the style to a ‘T’. The nose offers delicate aromas of flowers, a fresh mineral character, and a hint of cream (likely from some malolactic fermentation). The palate is notedly richer than the nose, with balanced acidity and a hint of creaminess accenting flavors of apple and quince accented by subtle floral notes. This wine screams for goat cheese and dried meats. Take a bottle of this with your next charcuterie board from 10:1 or the Howelling Pickle!
Barbera is the viticultural backbone of Piedmont, with a multitude of regions dedicated to making different expressions of this variety. Despite this, Ascheri does not source their ‘Fontanelle’ label from Asti, Alba or any of the more niche Barbara-focused regions, but rather Langhe. You have probably seen this name place designation in your local wine store, but rarely on a bottle of Barbera. In fact, the larger Langhe region encompasses Piedmont’s most famous appellations of Barolo and Barbaresco, which have NOTHING to do with Barbera. So what happens when a storied 19th-century producer makes a Barbera in unfamiliar lands: something delicious! This wine offers aromas synonymous with the variety, but turned up to ‘11’, with blueberry and plum jam accented with deep, earthy herb notes. The palate is weighty for Barbera, but still offers nice acidity with soft tannins enveloping rich red and blue fruits. Even when in a richer state, this variety is known for it compatibility with tomato-based dishes; try it with some take out from Graffiti on the square!
With the NBA playoffs in full swing, we have witnessed a number of ‘super teams’ over the years comprised of transcendental talent making an unlikely alliance to create something awesome. What about winemaking super teams though? Maison les Alexandrins is a collaborative effort between some of the most accomplished winemakers and viticulturists in Northern Rhone with the goal of making a wide range of terroir-driven wines. Among their featured appellations is Crozes-Hermitage, a fairly large regions along the Rhone river that focuses on fleshy, peppery renditions of Syrah (sometimes blended with Marsanne or Roussanne). This rendition offers an incredibly indicative nose of ruddy red fruits, black pepper, and hints of smoked meat. The palate offers a medium + body with low acid and velvety, oak-driven tannins complimenting a plump profile of red and black fruits accented with spice and peppercorn. You can sit on this bottle for another year or two OR opt for a peppercorn-encrusted filet.
B.Wise Vineyards ‘Wisdom’- Moon Mountain District of Sonoma Valley AVA- California
Moon Mountain? Sounds like a set piece from an action movie. In actuality, it’s a relatively small appellation tucked in Sonoma Valley that has not quite blown up yet. Among the few producers making use of this region is B.Wise, an estate started by Brion and Ronda Wise with the intent of pioneering winemaking in the region. Among an impressively lengthy catalog is their ‘Wisdom’ Red Blend, which seems to be an answer to the ever growing popularity of ‘kitchen sink’ style blends across virtually every winegrowing region in California. This blend of Cabernet Sauvignon, Zinfandel, Syrah, Cabernet Franc, Petit Verdot, and Tannat is made with immediate enjoyment in mind. On the nose is a rich plethora of red and blue fruits accented with rich vanilla and oak. The palate is equally as rich and viscous, with sweet oak tannins interwoven among blueberry, cassis, and hints of chocolate and spice. This wine would go beautifully with a sticky, rich plate of ribs.
Jun 2, 2022 at 10:27 AM
Permalink
Tucked in the eastern Navarran subzone of Baja Montana, the small town of San Martin de Unx houses Bodegas San Martin. Like many producers in Navarra, they are major proprietors of Garnacha rosado, and do the tradition proud with their rendition. The ‘Flor de Unx’ (Flower of Unx) is a beautifully pink Grenache rose that stands up to the best of them. The nose offers rich, tart red berries, orange zest, and floral notes. The palate is richer than you might expect of a rose (with even a hint of tannin) and correlates with a rich, red fruit-based profile that is sure to be not only an effective porch pounder but also an excellent food rose. Try this with oily fish-based dishes or roasted poultry.
A collaborative effort between the Chehalem and Stoller estates, the Chemistry line is designed to be in the traditional styles of Oregon ‘Burgundy.’ The Chardonnay is comparably light to more modern styles, with aromas of lemon zest, earl grey tea, and tart orchard fruit. The palate displays mouthwatering acidity with hints of baking spice, sweet citrus, and crunchy apple. Per their admission, this is an olive branch to the ‘ABC’ (Anything But Chardonnay) drinkers but would well regardless with a simple fish or poultry dish with a lemon-based vinaigrette.
There is not a more unfairly slandered wine region than Beaujolais. To be fair, this is somewhat the region’s fault, as their most profitable product, Beaujolais Nouveau, is not often considered a wine of high quality and generally only drank around Thanksgiving. Furthermore, the true gems of Beaujolais, its 10 crus, are hard to find if you don’t know where to look. I am so incredibly excited to have a general-appellated Beaujolais from a historically ‘bad’ region that highlights what makes traditionally made Beaujolais so great. A cuvee made from younger vines (15-20 years), this wine sees maceration, fermentation, and aging in concrete tanks. The nose offers aromas of strawberry fruit leather, cherry, and some gamey-ness. The palate embodies the porch-pounding style to the extreme, with higher acid and soft tannins enveloping bright red fruit flavors accented with floral notes. This is a summer red through and through and would go beautifully with BBQ chicken.
We loved Warwick so much we had to give them another month on our club. Much like the ‘Three Ladies’ last month, the ‘First Lady’ pays homage to the vital role women have played in developing the winery into one of the more internationally recognized SA estates. The First Lady refers to former winemaker Norma Ratcliffe, who is recognized as the ‘First Lady’ of South African wine given her many contributions to the industry at large in addition to progress for women in the South African wine industry. The wine itself represents the traditional style of Cabernet from the Cape. The nose is a blend of savory smoky notes mixed with dried red and blue fruits. The palate displays moderate tannin and acidity which accentuates an overall juicy character. The notes of tart currant and earth make this a killer wine with venison or lamb.
When you see Provence on a bottle, you might be expecting a light, uncomplicated porch-pounder. We’d say you haven’t had the right one, but its hard to fault anyone for feeling this given the representations of Provence you find in mass retail. However, the ‘promised land of pink’ has many a hidden gem lying within. This month we will be exploring its most ‘serious’ appellation, Bandol. Tucked in the very South of the larger region of Provence, Bandol is a relatively low production region that focuses on red and rose wines based on Mourvèdre (delicious white wines of Clairette, Bourboulenc, and Ugni Blanc are also made to less fanfare). In addition to being one of the very few regions that focuses on Mourvèdre, Bandol also has the distinction of producing some of the only roses in the world that can stand up to age; something that can be attributed to the robust nature of Mourvèdre itself. Chateau Croix D’Allons sticks to making one wine per color, per vintage with an emphasis on traditional, terroir-driven examples. Their rose is a blend of Mourvèdre, Grenache, and Cinsault, and offers aromas of apricot, juicy citrus, and red berries. The palate is rich but has quintessential rose acidity along with a hint of tannin. The structure envelops strawberry jam and blood orange notes, making this a rose to pair with comparatively heartier fare.
‘Super Tuscan’ usually evokes thoughts of a massive wine with tannins that can only be approached after years of aging. Occasionally, however, you find a wine that bucks that trend in favor of being an everyday drinker and even a porch pounder. Ventisei Vino is a new producer making wines under the Toscana IGT and Vino Nobile di Montepulciano DOCG that focuses on approachable wines made via biodynamic practices. The Rosso is primarily based on Sangiovese Grosso, with splashes of Cabernet Sauvignon and Merlot. The wine is made via partial carbonic maceration followed by fermentation in stainless steel. The result is a medium ruby-hued wine with aromas of tart cherry, strawberry, and dried oregano. The palate displays soft tannins with zippy acidity enveloping tart red and blue fruits accented by a subtle earthiness. This will turn your perception of Super-Tuscans on its head and should be enjoyed with BBQ and roasted game.
Remember how we mentioned those 10 Beaujolais ‘Crus’ earlier? Time to talk about one of them. Brouilly is located near the Southern end of a strip of land in the heart of Northern Beaujolais that makes up all the various crus. Much like the crus of Burgundy, each is known for a slightly different take on the same variety; with Gamay being the focus in this case. Like many of Beaujolais’ crus, much of Brouilly’s most respected vineyards lie on granite-based soils, which are often cited as the driving force behind the difference in quality between Gamay from Southern and Northern Beaujolais. Additionally, Roches Bleues, in reference to their name (Blue Rocks) also heavily relies on granitic soils and blue schist for their desired character. Les Trois Loups, which refers to the three wolves on the label, is a young-ish vine cuvee designed for both early drinkability and age worthiness. Going through both carbonic maceration, stainless steel, AND oak, the nose offers licorice, plum, earth, and citrus zest. The palate is medium bodied with exceptionally soft tannins and a juicy acidic quality, with rich red fruits dominating the palate interspersed among hints of mushroom and tea. As far as Beaujolais goes, this is hearty, and could easily stand up to a fatty burger with portobello mushrooms.
Last month, we explored Entre-deux-Mers, so let’s explore one of the banks! Canon-Fronsac is a small appellation located within the larger Fronsac on the right bank. As you might know, the right bank is focused primarily on Merlot, which makes up 100% of this wine. Though not a physical ‘chateau’ per se, Moulin bottles wines from both Fronsac and Canon-Fronsac and focuses on easy-drinking renditions that don’t need the typical pre-requisite time to settle. This wine sees a year in used barriques to avoid too much of the ‘new oak’ influence. The nose offers plum and blackberry with hints of cold brew and mocha. The palate is full bodied with woody tannins and restrained acidity, which accent the rich blue and black fruit, subtle baking spice, and chocolate notes. It is our wine director’s (nerd’s) humble opinion that Merlot is a superior wine to Cabernet Sauvignon for filet mignon and we guarantee that if you try this pairing you will agree!
*Shoutout to our very own Cheryl for the TRANSCENDENT name suggestion.
May 4, 2022 at 11:17 AM
Permalink
Please take a moment and log on to https://bestofdenton.com/#//
If you don't see Steve's Wine Bar listed in a category you feel we should be considered, please write us in. Some of the areas I see that we should be considered are:
Thanks in advance for doing this. Here's to another successful Best of Denton election!
Apr 19, 2022 at 9:32 AM
Permalink
Reserve your spot at the tasting party on April 26th
For the month of April, we are featuring 5 wines from our friends at Opolo. We have these wines available by the glass and by the bottle through April. We will be tracking the sales of our Opolo products and for those who come in and enjoy these wines, we will be entering their names into a drawing for a Magnum of Summit Zinfandel.
Opolo’s estate vineyards were established in 1995, with sites on both the west and east side of Paso Robles. The topographically diverse, coastal landscape of the westside vineyards provides for an intense and unique flavor profile. The heat and dryness of the east side vineyard make it an ideal microclimate for growing Bordeaux varietals. Home to a wide range of varietals, the estate vineyards help allow the team at Opolo to create many unique single varietals as well as award winning blends.
Most important in making high quality wine is starting with high quality grapes. Opolo’s vineyard team carefully monitors each lot of grapes throughout the season in order to produce the highest quality fruit possible. From taking leaf, petiole, and soil samples, to monitoring water uptake in the vines, all aspects of viticulture is carefully notated and examined with the intent of producing only high quality fruit for our winery. The entire Opolo production team works together every year to provide the best quality product possible.
"At Opolo we believe a strong, cooperative relationship with the land and our environment is crucial. We practice sustainable methods in both the winery and vineyard operations in order to preserve our environment, water and local wildlife. Opolo is a “SIP” Certified operation as well as certified organic by “CCOF” in our 64 acre walnut orchard. We continue to be great stewards of the land and invite you to come to our vineyards and see our operations!"
Opolo Vineyards has a long established reputation of growing and producing award winning wines in Paso Robles, California. With nearly 300 acres of vines on the east and west side of Paso Robles, Opolo Vineyards is privy to a wide range in climate, soil and growing potential—allowing extensive range of varietals to flourish. This variety combined with the passion behind the brand has made Opolo a favorite of wine enthusiasts everywhere.
Check out this video of their vineyards and property.
We will be rotating the wines by the glass. We have started the month with the Opolo Sparkling and the Cabernet.
We will host a party/tasting event the evening of April 26th. Jeff Faber will be in town to party with us and personally do the drawing for the Magnum of wine. You will not need to be present to wine the Magnum. We will have other giveaways that night which you will need to be present for those prizes. Reservations can be made here: Opolo-Tasting-Event
A proud native of Chicago, IL. Jeff Faber grew up on the North Side of the city and moved to California in 1993. He spent many years in Broadcasting working behind the microphone for CBS and ABC radio before launching his own start-up company. Like so many people whose breath is taken away when they visit the California Central Coast, Jeff fell in love with the area and quickly learned that almost everyone you know either owns or a winery or an olive oil ranch.
"The most beautiful part about this area is how willing everyone is to share their knowledge of their craft. You work a few harvests, turn off your cell phones and lose yourself in the magic. You literally feel yourself decompress. What compelled Jeff to give up his company and start working for Opolo was that he wanted to learn the business from the ground up. “I literally knew very little about wine and wanted to stomp grapes, pour yeast into the tanks, experiment with blends, see the effect dry farming has on the flavor of grapes, etc"…At Opolo, they encourage you to do everything which is the very best way to learn a skill set.
For the past 14 years, Jeff has been the National Spokesperson for Opolo, meeting people in city after city acting as a full-time “palate hunter” and helping folks have fun and learn a little more about themselves and of course, wine!
Here is a fun video of Jeff at the 2012 Opolo Crush.
Apr 5, 2022 at 1:59 PM
Permalink
Once upon a time, there was a solid chance that if you picked up a bottle of ‘Sauvignon Blanc’ from Chile, you were likely drinking a field blend of Sauvignon Blanc and Sauvignon Vert which, despite the name, is a completely different variety. These wines were often intensely ‘green’ and painted an unglamorous picture of Chilean white wine. Fast-forward to today, and now Sauvignon Blanc bottlings are truly varietal and offer incredibly zesty and chuggable wines. The Prisma offers aromas of kaffir lime, lemon, fresh cut herbs and a wet rock. The palate is incredibly refreshing with loads of citrus and mineral notes that make an incredible pairing with simple fish dishes with a squeeze of lemon.
While Albarino can be made in a zippy, austere style, many underestimate the potential for the grape to made into a richer, riper style that will make many a Chardonnay and white Rhone blend drinker happy. The ‘Ka’ offers aromas of banana, pear, and hints of spice. The palate is slightly more zippy with hints of citrus, but still offers juicy apple and quince notes. This is a great alternative to other richer white wines to pair with richer seafood or poultry dishes.
Though we have visited the ‘cool kid’ region of Mt. Etna and its unique varieties in recent club selections, Nero D’Avola still reigns supreme in terms of acreage in Sicily. Sicily accounts for nearly 98% of all Nero D’Avola in the world, and can be made in a wide range of styles including soft fruity blends with Frappato, or spicy dry reds with rich dark fruit and pepper-driven profiles. The Colosi is an example of the latter but showcases Nero’s ability to be an incredible red for the warmer months. The wine opens up with aromas of dried meat, raspberry, and chocolate-covered cherry. The palate is peppery, with moderate tannins and acidity enveloping dark cherry and sweet raspberry. Its an approachable red that works as well with burgers as it does Bolognese.
While Chante Cigale might be best known for their powerful Chateauneuf-du-Pape (Ask about the white we have in stock 😉), they understand the importance of having an awesome entry-level label. The Cicada is sourced from a variety of appellations and terroirs, but is made in a Cotes-du-Rhone-style. The nose offers blue and black fruit, sweet floral notes, and hints of chocolate. The palate is dense with moderate tannin, low acid, and a plethora of crème de cassis and blackberry. This straightforward red would go well with a rich red meat-based meal.
After a few disastrous vintages, Sancerre has bounced back into prime form. This region is generally considered to be the pinnacle for dry, varietal (non-blended) Sauvignon Blanc and has served as the inspiration for countless winemakers in virtually every winemaking region. Though Michel Armand is based in Pay Nantais, their Sancerre is spot on. Aromas of ripe snow pea, finger lime, and tart stone fruit give way to a sleek palate with electric acidity enveloping restrained citrus and stone fruit with hints of river rock. This wine is extremely versatile food-wise, but might go best with simple sushi dishes.
Back to Greek wine we go, with what is likely Greece’s most famous variety: Assyrtiko. Multiple wine scholars point to Assyrtiko as Greece’s first variety to gain an international foothold thanks in part to its unmistakable varietal character. Though it’s most famously from the island of Santorini, the ‘Plano’ is sourced from the Drama PGI, which encompasses the Northeastern corner of Macedonia. Despite the ‘nontraditional’ origin, this is ALL Assyrtiko. The nose offers a pleasant mix of white flowers, spice, and ocean spray. The palate displays the characteristic acidity of Assyrtiko complemented by a creamy texture enveloping green pear, quince, and saline notes. This wines screams uncompromisingly for oysters.
Bordeaux. It’s a word that permeates the minds of novice and experienced wine fans alike. When we think of this region, we likely think of the fantasy wines from Pauillac or Pomerol that would likely involve emptying one or more bank accounts to acquire. However, like many of the ‘luxury’ regions of the world, there are a plethora of affordable wines from Bordeaux that showcase why it’s so highly regarded. This blend of Merlot and Cabernet Sauvignon is sourced primarily from the Entre-Deux-Mers, which could be viewed as the ‘value’ area of Bordeaux. This wine spent most of its aging period in stainless steel before being transferred to 225-liter neutral barriques. The result is a wine that showcases the approachable fruit characteristics and lovely terroir-driven notes without covering it with harsh oak tannin and flavor. The nose offers deeply perfumed notes of black currant, crunch blue fruit and hints of black pepper. The palate displays moderate acid and tannin, with crème de cassis, some spicy oak, coffee, and hints of bakers chocolate. This might not be QUITE as rich a ribeye wine as you are used to, but we guarantee you will be happy with the pairing.
It’s not often we get a wine that has such an impressive mythos that (almost) overshadows the wine itself. The Three Ladies is the very first ‘Cape Blend’ which is a unique style of red from South Africa that requires at least 33% Pinotage blended among other red varieties. Given the tumultuous history of Pinotage, this was an innovative (and brave) move. Additionally, this wine holds the honor of being among the select James Bond-approved drinks given its presence in the Bond novel Carte Blanche. Beyond being an icon of the country, this wine is an excellent representation of the modern style of South African winemaking. After 27 months in 10% new French oak, the nose offers baked plum, tart fruit, and deep smoky herbs. The palate is RICH with crème de cassis, valnilla, blueberry, mull spice enveloped by high, but resolved, tannins. Though steak is the first thought, I could imagine this being a rich pairing to something savory or sweet that’s chocolate-based.
Mar 30, 2022 at 8:57 PM
Permalink
Finding quality Riesling from Germany that won’t break the bank is becoming more and more difficult. Like any other region, however, the key lies in looking beyond the most well-known areas. While you might not be able to find that super-value in the Mosel, going to a larger appellation like the Rheingau can yield affordable and delicious examples. The J. Baumer is one such example, offering varietal notes of orchard fruit, honey, and petrol. The palate is zesty, with high acid and a slight sweetness intermingling with peach, citrus, and honeycrisp apple. While spicy Asian cuisine is the traditional pairing, this would also pair deliciously with Al Pastor tacos or Butter Chicken.
Montecucco is a relatively new DOC located in South-Central Tuscany that is predicted to be an important factor in Tuscan wine production in the coming years. Known primarily for affordable, but delicious renditions of Sangiovese, it is also known as one of the higher-quality areas for Vermentino production. Wines made from Vermentino have sometimes had a reputation for being overly-austere and somewhat dull, but ColleMassari’s ‘Melacce’ completely bucks that rend. A delicate-looking wine, it offers aromas of finger lime, tart tropical fruit, and pleasantly green notes. The palate is light-bodied, with zippy acidity enveloping tart stone and citrus cut with salinity. It might not *quite* be pool weather yet, but I’m sure some of you will persevere. Bring this bottle with you.
Many, if not all of you, are familiar with Lodi Zinfandel. It is one of the most well-respected Zin-producing regions in California and has no shortage of large producers that have filled grocery store shelves with affordable, quality examples. So instead of lecturing about the region, we’re just going to appreciate how good this wine is. Unlike many Zin’s at this price range, oak is not a huge factor on the palate and nose, which allows for all of the grape’s fruit glory to shine through. Aromas of blueberry, black pepper, and bramble jump from the glass. The palate is rich and velvety with an impressive purity of fruit cut with hints of sweet spice. This isn’t a complex wine, but it doesn’t need to be; because it’s delicious.
There is an old adage that isn’t universally true for any grape, but can generally describe shopping for certain varieties: “There’s good x, there’s cheap x, but there’s no cheap, good x”. While this has applied to wines such as Sangiovese and Pinot Noir, it’s beginning to reach over into the world of Cabernet. As such, we’re glad to have found an affordable bottle of Cab’ that any of us here at Steve’s would be happy to pair with a weekday meal. The Hayes Valley Cabernet Sauvignon is sourced from up and down the Central Coast and offers surprising balance for a Cab’ at this price point. The nose offers aromas of cassis, plum, vanilla, and earth, followed by varietal flavors of blue and black fruits with moderate tannin and acidity. This is an easy-drinker that would go well with any weekday red meat-based meal.
Some of the world’s most beloved wines are the result of dedicated winemakers saving obscure varieties from extinction. You probably know these stories concerning grapes like Zinfandel and Pinotage, but you might not be aware of one of Northern Italy’s comeback wines: Arneis. Arneis is a white variety grown and vinified in the Roero region of Piedmont and comprises what many consider the highest quality white wines from Piedmont. What was once a grape on the brink of extinction, Arneis was saved by winemakers such as Alfredo Currado (Vietti) and others who saw the potential of the grape. Marcarini’s example is picture perfect, with aromas of ripe orchard and stone fruits cut with aromatic honey and spice. The palate is light-bodied with restrained acidity, showcasing similar fruit, salinity, and nut flavors. Pair this with pasta carbonara or your next roast turkey-based meal.
You probably don’t think ‘white blend’ when you think of Oakville. However, there are meteorological features of Oakville, namely the large diurnal shifts and consistent fog, that can yield success for rich, viscous white wines. POP 300 is a proprietary blend of Chardonnay and white Rhone varieties aged in a combination of stainless steel and French oak. The nose offers aromas of lemongrass and other herbs, hints of oak and vanilla, and a medley of tart orchard fruit. The palate is medium-plus-bodied with restrained acidity with comparatively richer flavors of ripe apple, pineapple, and vanilla cut with fresh herbs and hints of citrus. This is a peculiar wine that could go with a medley of richer seafood dishes or as a substitute for richer styles of chardonnay with bold lobster dishes.
While there are pioneering figures in California viticulture that are familiar to many wine enthusiasts (Robert Mondavi, Chuck Wagner, Merry Edwards, etc.), there are contributors that fly under the radar. Among these are the members of the ‘Rhone Rangers’, winemakers and viticulturists who were responsible for cultivating and propagating Rhone varieties (Syrah, Grenache, Mourvèdre, etc.) across California. Bill Easton participated by bringing them to the Sierra Foothills and making eccentric blends and varietal bottlings. The Tete-a-Tete label is bottled under the Domaine de la Terre Rouge line, and focuses on an assemblage (blend) of pre-fermented base wines that are then aged in barrel for extensive periods of time. This wine resembles a well-aged Cotes du Rhone Village or comparable appellation more than a California GSM. The wine pours a ruby color with garnet hues and slight bricking. The nose offers aromas of blue fruit, game, and underbrush. The palate offers pure boysenberry and blueberry accented by a plethora of spicy, savory flavors that make it incredibly complex for the price point. Though this has the heft to pair with heavy red meats, pairing with rich, creamy cheeses or dry-rubbed BBQ would be just as successful.
It has been FAR too long since we have featured a South African wine on the wine club; particularly one that is not Pinotage. While the oft-maligned grape is historically the most significant in South African viticulture, it is important to note that most of the quality red wines from South African revolve around Cabernet Sauvignon or Shiraz. This is not just because these grapes are universally popular, but because examples from SA offer characteristics not found anywhere else in the world due to the unique climate and meteorological characteristics of SA (Namely the ‘Cape Doctor’). This blend of Shiraz, Mourvèdre, and Viognier is an excellent example, offering aromas of plum, baking spice, fruit cake, and cherry. The palate is considerably more savory, offering varietal notes of olive and peppered meat while still carrying rich cherry and well-integrated tannins. This is unequivocally a ribeye wine.
Feb 25, 2022 at 1:01 PM
Permalink
Chardonnay is often put on a dichotomy between New World and Old World with little room in between. New World renditions are generally associated with increased usage of new oak and malolactic fermentation resulting in ripe wines, while Old World versions are generally associated with high acid, less fruit, and less oak and ‘malo’. However, it’s important to remember that many of these aspects are influenced more by the winemaker than where the wine is from; take the Vignobles Vella for example. This wine hailing from Languedoc (Southern France) pours a medium yellow with gold hues, offering aromas of banana peel, butter, tea, and some sweet baking spice. The palate is medium bodied with flavors of pineapple and eucalyptus candy, making for an excellent pairing with richer seafood or chicken kiev.
When you think of Greek wine, what comes to mind? For many, its exclusively sweet wines, or maybe the eternally odd, but loveable, Retsina. However, there are a collection of delicious indigenous varieties that are starting to make a more consistent appearance in the US market. The ‘Zoe’ line from Domaine Skouras is designed with accessibility in mind, with wines that are made in an unadulterated style that emphasizes regional and varietal character. The ‘Zoe’ white blend is 60% Roditis and 40% Moscofilero. It does not see any oak, VERY little skin contact, and slight lees aging. This wine pours a very pale straw (almost water-like) and offers delicate aromas of flowers, musk, honey, and restrained orchard fruit. The palate offers zippy acidity, sweet citrus fruits, and fresh herbs. This wine screams for a salad with soft cheeses and fruit.
As we discussed in November, Carignan is an impressively difficult grape to cultivate and vinify into acceptable varietal wine. It has a history as turbulent as any other variety and is still recovering in the eyes of the consumers. Thankfully, there are producers dedicated to exploring the potential of this variety. This wine is sourced from 50-year-old vines and sees no oak. The nose offers a complex blend of dried herbs and tart blue/black fruit. The palate enters sweet, but quickly reveals the quintessential tannins of Carignan mixed in with macerated black fruits. Though not quite weighty enough for rich red meats, this wine would go beautifully with pork tenderloin served with caramelized brussels sprouts.
There is no such thing as too much Cotes du Rhone in a wine bar. As such, we are bringing in yet another delicious rendition from the region that keeps on giving. This 50/50 blend of Grenache and Syrah is as traditional as traditional gets for CDR; with no oak and grapes harvested at their ripest for a wine that showcases purity of fruit. The nose offers aromas of garrigue, chocolate, and red fruits. This continues through the palate while offering well-integrated tannins and a characteristic richness. Pair this with your next lamb-based meal or a heart Bolognese.
You have likely heard the staff throw around the term “porch-pounder” with reckless abandon. While it’s true that this title is completely subjective (if you can pound Amarone, more power to you) few wines embrace the notion of “porch-pounder” than Txakolina. Generally made from Hondarrabi Zuri, Txakolina (or Txakoli) is an appellation in the Basque County famous for wines made in a fresh style that emphasizes high acidity, a slight effervescence, and tart citrus and orchard fruit flavors. Ganeta’s rendition embraces all these characteristics and more, making it an ideal standalone white or a pairing for fish tacos.
If you all remember, we featured a delectable red from this producer a couple months ago. While Etna Rosso is arguably the most well known of the broad appellations produced on the eponymous volcano, there are also delicious white wines abound. The Etna Bianco from Terre Nere, much like the Etna Rosso, personifies the regions to a ‘T’. This blend of Carricante, Cataratto, Grecanico, and Minnella is sourced from vines ranging from 5 to 80 years and is made in a way to emphasize the impressive freshness of the style. The nose offers fresh primary aromas of citrus and tart tropical fruits with hints of salinity and minerality. The palate has zippy acidity with juicy Meyer lemon and quince accented again with salinity. The freshness of this wine demands crudo or that it be respected as an aperitif.
There a reason the biggest names in California Zinfandel call the Dry Creek Valley their home; it’s a land renowned for over 100 years of the best Zin’ in the state. This AVA tucked in North Central Sonoma County combines the quintessential heat of Sonoma with coastal influence from Lake Sonoma to create rich Zin’s with profiles balanced between opulent and savory. Jigar’s 2017 release sees 10 months in 25% new French Oak, which adds an additional degree of richness to what already a monster of a wine. The nose offers red and black fruit with additional aromas of humidor and sweet baking spice. The mouthfeel is luscious, with well-integrated oak tannins enveloping flavors of blueberry and sweet raspberry. The richness of this wine and its tightrope between ripe and smoky makes it an ideal candidate for BBQ.
What could possibly outclass a Zinfandel in terms of weight and richness? Well, it takes the combination of Syrah, Petite Sirah, and a rich viticultural pedigree. Though relatively young, Bootleg Wine Works has featured the talents of multiple winemakers with history at major CA producers such as Hall, Clos du Val, and many others. The Prequel sources fruit from all over Sonoma County and is made in a quintessentially California style. This impenetrably purple wine offers aromas of black pepper, tar, blueberry, and crème de cassis. The palate offers rich oak-driven tannins with full-length flavors of blue and black fruits cut with rich vanilla, sweet tobacco, and baking spice. There is no hunk of red meat too rich for this wine.
Feb 3, 2022 at 5:07 PM
Permalink
We will be open as usual on Saturday. We have a killer band playing that night, so take a moment and visit our website to learn more and reserve your seats!
Feb 2, 2022 at 9:53 AM
Permalink