By Robin Barr Sussman
twitter: @sussout

Don’t have lots of extra dough to woo that someone special with spectacular wine this Valentine’s? We’ve got tips on wines that will win him or her over and cost less than $25. So go celebrate all the silly sweetness in style!

WHITE

Hop Kiln, “Thousand Flowers,” California (pictured)
Of course your lover deserves a thousand flowers! This non-vintage trio of Sauvignon Blanc, Muscat and Gewurztraminer with a pretty bouquet is crisp, flirty and quaffable. You’ve brought flowers, so you’re in.

2007 William Hill Estate Chardonnay, Napa Valley, California
Winemaker Ralf Holdenried’s chardonnay will maker her swoon with its big juicy honeysuckle and peach fruit, creamy malolactic character and engaging mouth-feel. For a romantic view, make an appointment to visit the tasting room perched on top of hill off the Silverado trail with stunning views of the treetops and mountains.

2007 Eberle “Mill Road Vineyard”Viognier, Paso Robles, California
Heidi Klum s-e-x-y and fragrant, with lush body and a kiss of spice. Think honeysuckle, apricot and candied ginger. Surprisingly, this lusty white hovers right at the $20 mark. Seize the moment.

2007 Chateau Graves de Liron, Bordeaux
White Bordeaux is a classy wine for the money. This graceful wine sports lip-smacking acidity and fruity melon-like fleshiness. Great with succulent seafood—and for less than $10, sweetheart.

RED

2007 Vignerons de Caractere Vin De Pays de Vaucluse
This French Grenache-Syrah blend has earthy soulfulness. Flavors of blackberries and bright cherries, rose petals, and nuances of black pepper, licorice and lavender will warm things up right away. Grab the bottle with the sweet label displaying a tiny white dove holding a heart in its mouth, all for under $7! Take it on a romantic picnic.

2007 Murphy Goode Liar’s Dice Zinfandel, California
Oh how Zin tempts us to sin. Alexander Valley grapes display rich blackberry jam and black cherry flavors and the Dry Creek grapes contribute black raspberry and currant flavors. Passionately sweet and juicy with a shot of pepper, it will steal her heart.

2007 Brazin (B) Old Vine Zinfandel, Lodi, California
Looking for an intense experience? Here’s a Zin sourced from vines that range from 35 to 80 years. Prepare for a deep, inky color, bold aromas of plum and chocolate, plus palate purring vanilla mocha notes. Then there’s that long, lingering finish, and a price tag around $17. It fires on all cylinders kind of like Johnny Depp. (They were also selected as “wine to watch for” from ZAP’s grand tasting).

2006 Field Stone Alexander Valley Cabernet Sauvignon, California
He will adore you for bringing a robust cabernet to go with steaks for dinner. Here’s a sultry one with a nose of caramel, cream and chocolate-covered cherries and flavors of black cherry, cocoa and casis. Yes love, it’s under $25.

2008 Nova Wines “Norma Jeane” Merlot, California.
Marilyn Monroe takes center stage on these various labels like the one with the starlet donned in cowboy gear. More fun than complex, this fruity one is youthfully exuberant. Ride ‘em cowgirl!

2006 Cupcake Vineyards Merlot, Central Coast California.
She has a die-hard sweet tooth so bring along the trendy cupcake. This easy-to-find, affordable wine has dark berry fruit, a touch of vanilla, and velvety texture, plus the fanciful label will make your funny little Valentine smile.

Dow’s NV Port Six Grapes Reserve
Classic reserve port will pair right up with your Valentine’s chocolates. Expect thick and grapey with black cherry, raisin, spice and mocha with a sweet finish. Perfect to sip in front of a roaring fireplace.

PINK

NV 2007 Francis Coppola Sofia Rose, Napa Valley, California
You won’t be able to keep your eyes off the feminine shape of this bottle and its gorgeous coral-hued contents. The romantic label even pulls you in. In the glass, it’s all fresh strawberries, rose petals, juicy cherry, raspberry and citrus zest. Think seaside café along the French Riviera.

2008 McDowell Grenache Rose, Mendocino, California
Bursting with red berry fruit and black pepper, this dry potent pink will put the blush in her cheeks. Perfect for white wine drinkers who “don’t drink red” and red wine drinkers who “don’t drink white.”

True Prosecco Pink Couvee Rose, Italy
Here’s a delicate pale pink and lightly sweet prosecco of Valdobbiadene for a Valentine’s tete-a-tete. Distinctively bright with stone fruit and red currant flavors, sip as an aperitif  or enjoy with a lavish fish and shellfish dinner. Be true!

If you had a hankering for Zinfandel, ZAP’s annual Grand Tasting would have definitely quenched your thirst. Held in two halls at the Fort Mason center in San Francisco, Zinfandel producing wineries lined the room, eager to pour their precious Zin to the next willing wine taster. Here are a few of the wineries I found especially appealing.

Best of Class:

Bedrock Wine Company
Morgan Twain-Peterson is one of the hottest winemakers at this time. His knowledge is clearly evident in his two wines showcased: the 2009 Stellwagen Vineyard and the 2009 Dolinsek Ranch (along the 2008 Heirloom at the Flights! showcase). At a case production of under 200, these micro-produced wines were some of the strongest Zin’s found.

Dasche Cellars
The best description I had for this winery was “calm”. All of their wines flowed easily over the palate and left with a considerable length. Elegant Zinfandels.

Wineries to Watch For:

Brazen Cellars
One of the stronger wines to come out of Lodi, Brazen rounds out their portfolio with a strong Zin from Dry Creek. With price points of $17, they are wonderful.

Klinker Brick
Another strong winery out of Lodi. The “Old Ghost” Zinfandel is still one of the best wines from that region.

Starlite Vineyards
A little gem that is peeking it’s head out from the Alexander Valley. In an area that is known for their Cabs, this Zin shines. Their Zin also was partially aged in Hungarian Oak, giving it beautiful hints of white pepper, a bit of spice and a few berries on the nose. Along with the Zin characteristics, there were even bits of cocoa and plums.

If you were at the Grand Tasting at ZAP, I’d love to hear what you’re favorites were. Feel free to comment here or e-mail me at haydn@beyondnapavalley.com.

Cheers,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County (and at times, Napa Valley) looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com.

While I had read on ZAP’s website what flights! was about, I truly was unaware of just how euphoric the event turned out to be. I use that term because being able to taste five different winemakers’ wine, all the while hearing about the process with which each one went through to make it, is not something you get to hear every day.

The 9th Annual Flights! was a showcase of five different winemakers ranging from Eric Baugher, winemaker at Ridge, to smaller-producers, such as Matt Cline, of Three Wine Cellars. Each winemaker showcased a slightly different style of Zinfandel ranging from 100% Zinfandel to Morgan Twain-Peterson’s Zin of 6 different varietals plus “other stuff”.

The discussion ranged from the ever-debatable alcohol percentages to dry farming and soil conditions. But at the heart of the matter was the question, “What is Zinfandel?” The nature of Zinfandel is as temperamental as any grape, even more so than the Pinot Noir, due to it’s thin-skin makeup. Jeff Cohn, of JC Cellars (formerly of Rosenblum) described Zin as being “like Beyonce”.

Stepping back from the deeper questions, it was simply great to taste a dramatically different makeup of Zins. Some were sourced from as far south as Paso Robles, while others were in the Napa Valley. Each seemed to have captured the terrior in the wine. Dry Farming, irrigation, additions of Carignane, Petite Sirah, and the list goes on and on, were continually discussed.

While I can say I know a fair bit about this mistivious grape, I came away with a greater knoweldge and a greater appreciation for the Zinfandel. Like America that grows it, the Zinfandel (both 100% and as a blend) are still taking shape. And Zap’s Flights! discussion is a perfect platform in which to evaluate, learn and discern the grape with each passing vintage. These might be reasons enough for you to check out ZAP for yourself next year!

Cheers,
Haydn

Speakers and their respective wines that were poured:

Morgan Twain-Peterson | Bedrock Wine Company
Bedrock Wine Company 2007 Bedrock Heirloom Wine from Sonoma Valley
2007 Ravenswood Zinfandel Bedrock Vineyard from Sonoma Valley

Steve Hall | Robert Biale Vineyards
2007 Aldo’s Vineyard from the Napa Valley
2007 Stagecoach from the Napa Valley

Jeff Cohn | JC Cellars
2007 The Impostor Red Blend from California
2007 Sweetwater Springs Zinfandel from the Russian River

Eric Baugher | Ridge Vineyard
2007 Geyserville
2007 California Zinfandel from Paso Robles

Matt Cline | Three Wine Company
2007 Old Vines Zinfandel from California
2007 Old Vines from California

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County (and at times, Napa Valley) looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com.

Wine: Cougar 2009 Chardonnay
Appellation: Temecula Valley
Alc.: 11.5%
Haydn gives this wine: 88pts
Price: $20
You can buy this wine: at cougarvineyards.com

The California landscape is dotted with more Chardonnays than CHP cars. It seems that one can toss a dart onto a wine map and inevitably find a Chardonnay-producing winery. The flavor notes are as scattered on the wine wheel as the grapes are in any particular AVA (wine region). Stainless steel, new French oak, used French oak, Hungarian oak (ok, for the record I’ve yet to see a Chardonnay touch Hungarian Oak, but I just never know), a mixture of oak and steel, and on and on the list continues. There’s the ABC club, or anything but Chardonnay, and the Le Crema fan club (one of the more oakey Chards).

Then we have the 2009 Cougar Chardonnay from Temecula. With colors that resemble a Savignon Blanc and an alcohol percentage that is unheard of in California (11.5%) in the Chardonnay world, this wine is way off the charted characteristics of what and how a Chardonnay should behave and act.

With this Chardonnay, you’re going to get hints of tropical fruits, going all the way into the guava and coconut arena. If by now you’re saying that’s madness, well, you’re partially right. Thankfully the wine rebounds with additions of Chardonnay characteristics with a little bit of acidity mixed in with a few bartlett pears. The secret to the notes of this Chardonnay is in the way it is produced—the wine never touched an oak barrel, new or used, at all.

The 2009 Cougar Chardonnay is a great wine pre-dinner. The low alcohol is a pleasant welcome to the Chardonnay arena, which means you can enjoy a glass or two and still follow your dinner recipe if need be. The lightness of alcohol makes this wine rub elbows with the Riesling world, in terms of an un-heavy wine when it hits the mid-palate.

For food, the lighter the better. Being a distant 5th cousin to Riesling, the Chardonnay here could possibly be paired with a non-spicy Thai dish (it’s not potent enough to remove the spice from your mouth) or maybe crab cakes.

For a new take on an old California standard, have a look, and a taste of the Cougar 2009 Chardonnay from Temecula Valley. At $20, it’s well look a few looks, um, tastes.

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

With the end of the year drawing ever so closer with every tick of the second hand, I felt it was appropriate to list my personal list of the top 10 wines of the year. These wines did not always score the highest, and I am sure Robert Parker’s list would look considerably different than mine. However, they each wine has a reason for being on the list.

Happy New Year, and enjoy,
Haydn Adams

Read the rest of this entry »

I generally feel that when you go wine tasting, it’s a good idea to either start your wine tasting with Sparkling Wine (Champagne) or finish your day with the bubbly. I headed the later of those two at Domaine Carneros last week. Domaine Carneros is located right off of Highway 12/121 on your way home from both Sonoma and Napa (depending on where you’re coming from). It’s also a great place to end up due to it’s closing hours of 6:00 in the evening.

The holidays are sparkling at Domain Carneros (no pun intended). A beautiful Christmas tree stands fully decorated in the corner of the main sitting area. The fresh smell of pine drifts through the room tingling the senses of Sparkling Wine aficionados. Around the room, gold trimmings and wreaths adorn other walls and hallways. With the fire on and the weather dancing near freezing, there was no other place I wanted to be that evening then sitting with a good friend and drinking Sparkling Wine.

The atmosphere at Domaine Carneros is relaxing. My tasting partner and I shared two flights that included 6 different Sparkling Wines and two Pinot Noirs from the Carneros region. The staff was extremely friendly and very attentive with whatever request we asked. While the staff continually asked and inquired about how we were doing, the lingering time we had to simply discuss the finer points of the wine all the while gazing endlessly into the fireplace seemed to be hours. The mood of the room was joyful and jubilant (how can it not be with the bubbly flowing around like water?).

There is something Norman Rockwellian about walking in from the cold, crisp evening air, taking your scarf and jacket off and sitting next to a fireplace all the while sipping an amazing flight of Sparkling Wine. And Domaine Carneros further captured that feeling by beautifully adorning their tasting room with the holiday smells and sights.

The next time you’re in the area, stop in to Domaine Carneros, if only to take in the sights and ambiance of their facility. The aromas of the season are sure to envelop your senses which are surely completed with one of their many Sparkling Wines and Pinot Noirs.

Cheers,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

This question was posed, half-in-humor, while I was in Las Vegas a few weeks back. At the time I lightly brushed off the question, no, wait, light scoffed off the question, the answer is a bit puzzling. I should disclose that I’m a fairweather Pescatarian, so the simple thought of eating at McDonalds is not something that comes to mind very often. That being said, I still thought, “I’m up for tackling this perplexing question”. I now ask that you sit back, and relax as I ask the timeless question, “What Wine Goes With McDonalds”?

The goal of wine is meant to enhance the flavor of the meal. While great food can stand on it’s own, wine has the catalytic power to push the food to heights one can only dream of. And then there is McDonalds. The land of the two all beef paddies, lettuce, pickles with some more fixins piled in on a sesame seed bun. Is it possible to elevate the quality of food that costs the same as a few Washingtons? I say yes.

For most of the food, the grease is a big factor. Yes, it is yummy and produces a great spike the ‘ye ole blood sugar, but it also greatly interferes with the wine. So for most of the foods at McDonalds, a safe bet is to go with a dry Riesling. It will do a good job of cutting down on the grease monkey and help to hold up the meat / poultry / fish that you’re eating. Another quality of any Riesling is it’s alcohol content. Most range from around 9% to about 11 or 12% if you get your hands on a non-German. The prices are affordable for most of the varietal so that you won’t feel bad breaking the bank on the wine while skimping on the food budget.

With the burgers and the chicken, including the McChicken and Chicken McNuggets, look for a fruit-forward Merlot. There easy to spot. Simply take a stroll down your local Seven-Eleven wine aisle. The larger producing wineries are sourcing grapes from the central valley of California and, in turn, producing big big berries with a lot of juice in them. That results in a strong fruit-forward style of wine. Beringer, Mondavi, and other common ones will have a Merlot that is going to go great with the items mentioned above.

If you are just going with the fries, then a Chardonnay that has touched some neutral oak will be your friend. The salt of the fried spuds will mix well with a mellow oakiness that will most likely be present. Unfortunately, you’re going to have to hunt these down and probably spend fifteen times the cost of your fries on that bottle of wine.

All in all, be aware how much you’re spending in a place that advertises their food for a buck. Yet at the same time, it could make that buck-fifty sandwich taste like ten with the right wine.

If you have tried a certain wine with McDonalds, I’d love to hear your comments. Feel free to e-mail me at haydn@beyondnapavalley.com.

Enjoy,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

What wine goes with CJ Bitz??

CJ Bitz – $19.99

That holidays have arrived, which means desserts are sure to take center stage. Aside from the ham, the turkey and other proteins, it’s impossible to think of the holidays without mentioning any kind of sweet. One sweet treat that should be on your winter radar is CJ Bitz, made locally in Marin County (but available nationwide, see their retail locations). The question of the week then, is What Wine goes with CJ Bitz?

If you’re thinking dessert, then dessert wine should be on your radar, namely Tawny port. The reason I’d go with a Tawny is the toffee characteristics will match the toffee that’s added last when making CJ Bitz. Other ports will match decently, but the Tawny Port should match very well. I’d recommend taking a trip to your local wine market and seeing what they have in stock. Tawny’s can get up there in price so be aware what you’re picking out before you hit the checkout aisle.

If you are not a dessert wine fan, then you could go Zinfandel. However, you generally want to reserve the Zin for darker chocolate then what CJ Stix has. That being said, you’re other option would be to go for the Petite Sirah. Two Petites I’d recommend are from Optima Winery in Dry Creek and Judd’s Hill ($30) in Napa.

Both the dessert wine and CJ Bitz would work great during your next holiday party!

Cheers,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Wine: 2007 Mourvedre from Quivira Vineyards
Appellation: Dry Creek
Alc.: 14.7%
Haydn gives this wine: 91 pts (after it’s been open for a day)
Price: $32
You can buy this wine: at Quivirawine.com

It’s not everyday that the recommend food of a wine ends up on the bottle. But such is the case with the 2007 Mourvédre from Quivira (as well as the 2006 vintage). Each bottle by Quivira dawns a various animal that corresponds with the wine. With the Mourvédre, it has to do with the wild turkeys strutting their stuff around the Mourvédre grape. However, and I wonder how coincidental, that this wine would pair so well with Ben Franklin’s favorite bird.

The Biodynamically certified Mourvédre’s nose is spotlessly clean. No sharp spikes or jolts in the initial whiff. While some wines hit you right off the bat, almost yelling at you, this one whispers quietly, almost inviting you, no, more luring you to taste it. There’s a reason for that. In the words of Steven Canter, winemaker, “No new oak was harmed in making this wine”.

The Mourvédre is not an easy wine to quickly pick up. Cabs and Pinots (both old-world and new-world Pinots) have a distinct characteristic. Yet the Mourvédre is a little of a hodgepodge when it comes to flavor profiles.

On the nose, you’ll find hints of molasses and plums (I know it doesn’t visually sound appealing, but go with me here). And behind those are blackberries and even a little blueberries. The taste continues when you get the chance to answer the beckoning whisper of this Mourvédre. The plums continue on as the blueberries get bigger, and the sweetness of the plum gets a bit earthier. It’s as if the plum ripens from sniff to taste. There’s some meat in this wine. While you could drink this solo, I’d recommend a good, big cheese or say, a turkey!

Leave the job of paring big red meats to the big boys: Cabs, Syrahs and Bordeaux / Bordeaux blends (of course all dependent upon the sauce). Mourvédre’s sit comfortably in the middle when it comes to heaviness. Pinots (New World), Grenaches and Beaujolais would round out the lighter side. So it makes sense that a fairly meaty bird would compliment well with a fairly meaty wine. I can almost smell the turkey, lightly paired with the cranberry suace and a little bit of gravy round out this pairing (can you tell I’m starting to drool over the idea that Thanksgiving is less than a month away?).

This wine’s just a baby and it took nearly a day to fully open up. Decant, decant, decant, and then wait a while. The wine’s begging you to drink it—take your time and you’re patience will pay off.

Cheers,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

2008 Napa Valley Chardonnay
Appellation: Napa Valley
Price: $37
ALC: 14.5%
Haydn gives this wine: 93pts
You can buy this wine at: cakebread.com

A staple in the Napa Valley, Cakebread recently released a new Chardonnay into their wine portfolio. The 2008 Napa Valley Chardonnay (they also make an Anderson Valley Chardonnay) was recently bottled and is now available to the world.

The beauquet on this wine is beautiful. I’m delighted that the acidity is a bit higher than what you’d normally expect out of a California (let alone a Napa Valley) Chardonnay. The butter bandit, if he is there, is hiding out on the nose. My initial thought when I took a quick whiff was apples and pears, with a little butter, but not much at all. I imagine this well-balanced nose is due to the nearly 10% of the wine going through a stainless steel fermentation.

The mid-palate displays the typical butterness sensation, but without the characteristic oakiness. The butter is still very mild and melts easily on your tongue. A slight amount of tannins, however they are very very weak. This is partially due to the fact that Cakebread ran the wine through both neutral & new french oak. The oak is needed, but it’s not over the top.

If you’re looking for a great Chardonnay to have before dinner or with a good friend, this wine is for you. You can easily drink this solo, or with food. Closing my eyes, I could see a Fettuccine Alfredo, or any other dish with a cream sauce; possibly cooked oysters with a clam sauce. The small amount of acidity is what works with the thicker sauces.

This wine could use a little more time to lay down. The small amount of tannins present will dissipate in about 6-8 months I’m guesstimating. However, the wine is still ready to drink now.

Enjoy,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com