Tag: summer

Events, Wine I Like It, Wine Tastings

Wine I Like It Blind Tasting Panel – Spanish Wines


Wine I Like Blind Tasting Panel Results from Thursday, July 22

Wine I Like it is a non-profit organization dedicated to finding out what the “average consumer” thinks about various wines.    To that end, Wine I Like It hosts “I Like It” wine tasting panels comprised of people who are not professionals in the wine industry. These “non-professionals ” taste wines to see if they “LIKE” them “OR NOT”.

There is a series of several different panels. Some are based on age, some on wine preferences and others on a combination of preferences. Our goal is to find out how people outside of the wine industry feel about various products—whether they “Like It” or “Dislike It”. It is fun and informative for the tasting panel members as well as enlightening for us to see what consumers prefer.

Our panel rates the wines based on a proprietary system, exclusive to Wine I Like It that serves to help demystify the number systems wine buyers currently rely on by making valuations as simple and transparent as possible.

This month the wine tasting stayed in a single country and within two specific regions – Castilla y León and Castilla La Mancha, Spain. Some of the tasters were surprised to find they were tasting Spanish wine, only one taster knew immediately they were from Spain. We tasted two whites, two rosés, and six reds that were all classified Vino de la tierra.

Here are the top five including the average price the panel was willing to pay for each wine.

  1. Cotoval Tempranillo 2004
    Vino de la tierra de Castilla y León
    Aged 12 months in Oak
  2. Tavera 2008 Vendimia Seleccionada
    A selected blend of Tempranillo, Grenache and Syrah
    Vino de la tierra de Castilla
  3. Cotoval Tempranillo 2006
    Vino de la tierra de Castilla y León
    Aged 6 months in Oak
    Average Price: $15
  4. Tavera Syrah-Tempranillo 2008
    Vino de la tierra de Castilla
    Average Price: $14
  5. Cotoval Tempranillo 2008
    Vino de la tierra de Castilla y León
    Average Price: $13

The all-around number one favorite was the Cotoval Tempranillo 2004 Vino de la tierra de Castilla y León Aged 12 months in Oak. Some of the comments about this wine included: “I need a slice of pizza!”, “Nice finish and flavor”; Awesome I’d lay it down for a year if I could stay away from it!” “Best of all! Would pay $30 for this one!”

This wine, as most of the wines sampled that evening is a Vinos de la Tierra (VdlT). The concept is similar to the Vins de Pays of France and, according to Spanish law, is seen as sort of transitional term for areas that can, after 5 years, apply for Denominación de Origen status. However, many wineries in Vinos de la Tierra areas have relished the greater freedom than exists under the D.O. system to produce grapes and wines as they wish. The result is wines that are more innovative and exciting than those of D.O.s. These broader geographical designations will appear on the label such as Andalucia, Castilla y León, Castilla La Mancha and Levante.

Three of our  top five, (including number one) hail from Castilla y León, IPA. Known formally as the Community of Castile and León, is one of the 17 autonomous communities of Spain. It was constructed from the historic regions of Old Castile (Castilla la Vieja) and León, first as a preautonomía—a “pre-autonomous” region—in 1978 and then as an autonomous community in 1983. It is the largest autonomous community in Spain, covering an area of 94,223 square kilometers (36,380 sq. mi).

Number two on the list is Tavera 2008 Vendimia Seleccionada. This wine is a selected blend of Tempranillo, Grenache and Syrah. Although this wine is drinking beautifully now, it will  benefit from some time ageing in the bottle. For the word “Vendimia” or vintage year to appear on the label, a minimum of 85% of the grapes must be from that year’s (in this case 2008) harvest. This wine is from the Vinos de la Tierra de Castilla, central Spain, the Spain of Don Quixote. This region is noted for its hot, arid plains. The V. de la T. de Castilla was formed in 1999 to take in those areas outside of the several D.O.s in the area (such as La Mancha). The region as a whole has 600,000 hectares (1.48 million acres) of vineyards, which represents nearly 6% of the world’s vineyards.

Many of our tasters described this wine as “A nice piece of salmon is calling me!”,”Good summer red wine, nice soft tannins” “Great aroma and flavor” “really nice finish, would pair nicely with food” “excellent! A nice full-bodied wine.” The average price our tasting panel was willing to pay for this wine was $14, with some saying they could easily pay more than $20.

Number three on this hit parade took us back to Castilla y León with Cotoval Tempranillo 2006
Vino de la tierra de Castilla y León. This wine is aged 6 months in oak. In Spain, red wines that are aged for a two years with at least 6 month in oak are considered a Crianza. Our panel agreed that it had a “Great nose and smooth tannins” “Soft tannins with a nice full flavor”and “Smooth finish” this wine fell into the $15 average price category.

The fourth wine, Tavera Syrah-Tempranillo 2008 Vino de la tierra de Castilla took us back to Castilla La Mancha just outside of Toledo. This blend of Syrah-Tempranillo received the following comments: “I need a piece of mild sausage and Italian bread with this!”; “Very Fruit forward – it explodes!”; “Very versatile”; and “Good bold flavor that grows on you!” The average price point suggested was $14.

Our last top wine, number 5, was Cotoval Tempranillo 2008 Vino de la tierra de Castilla y León. One taster commented “I’m in love!” Another asked “Is that a slight pepper taste?”; ”Nice aromatics and cherry flavor” ; “Smells great! Nice finish, best one!” …and the short but sweet “Excellent!” The average price they said they would pay was around $13.

If you noticed, each of the top five wines on this list all contain a grape you may or may not have heard about before: Tempranillo—often referred to as Spain’s “noble grape”. Tempranillo grapes thrive in a short growing season and this early ripening tendency is the source of the name Tempranillo, which translates to “little early one”. Tempranillo also has many different regional identities worldwide, including Aragon, Cencibel, Extremadura, Jacibiera, Tinto, Tinto Fino, Valdepeñas and many more too numerous to list here.

Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. It is frequently used as the base variety in blends,and is most frequently mated with grenache, (aka garnacha in Spain), carignan (aka mazuelo in Spain’s Rioja region), syrah and, more recently, cabernet sauvignon. Tempranillo aromas and flavors often combine elements of berryish fruit, plums, herbaceousness, vanilla, tobacco, an earthy-leathery character, and good minerality.

As our wine panel discovered, these wines provide value for the money and are definitely worth a taste.

For more information about the wines that were sampled or to find out how you can become part of the wineilikeit.com tasting panel, visit http://www.wineilikeit.com

Entertaining, Home, Indoor & Outdoor, Warm Weather Sipping, Wine & Food Pairing

Red White and “The Grill”


Conventional wine wisdom often highlights young, fresh white wines with plenty of crisp acidity for summertime, but reds can make their mark for summer. They work best especially around the grill with red meat.

If you are having a backyard barbecue, there are no hard and fast rules when it comes to pairing wines with your grilled classics, but there are guidelines to help you get the perfect pairing. Just remember,  pairing wine with grilled foods is a forgiving task.

Generally, red wines go well with grilled red meats – basic burgers, steaks, ribs and more. These meats are often somewhat salty, a bit smokey and, when grilled with marinades, sauces, or added condiments, and tend toward being a touch sweeter or spicier.  Most grilled dishes are relatively simple; there’s a main ingredient (usually a protein of some kind), plus seasonings in the form of marinades, rubs and sauces.

To choose a wine to pair with something off the grill, consider two things: First, how hearty is the food, and second, what’s the dominant flavor?
For lighter foods—white-fleshed fish, vegetables, chicken breasts—pick a lighter wine. For heartier foods—sausages, burgers, steaks—choose a more robust wine. (You can find light-, medium-, and full-bodied wines in both red and white.)

Now we tackle flavors. The dominant flavor is a key thing to consider when selecting a wine.  If your meat dish contains a heavy-duty dose of sauce — barbecue, teriyaki, brown sugar, or your own secret recipe— give it wine pairing priority over your meat.

For steaks and butterflied legs of lamb—even if they’re marinated beforehand—the dominant flavor will almost always be the meat itself. If any of these are the mainstay on the plate,  spicy wine lovers should opt for a solid Zinfandel or Shiraz. For those who prefer their wine more fruit forward, a more mellow Merlot will fill the bill. If  your standard palate preference is a Cabernet Sauvignon with a firm backbone, go for it, will also give the meat a hand-up.

If you find chicken, fish, or pork chops on your plate and you really, really have your heart set on a red wine, then a Pinot Noir with its smoky background or a fruit-forward Merlot would be a safe bet. Don’t forget if the chicken is slathered in barbecue sauce or the shrimp is covered with a fiery garlic-habanero vinaigrette, the sauce or seasoning is by far the main flavor of the dish and the wine should compliment those flavors.

Okay those are the guidelines, but how do you decide which varietal is best for your grilling expertise?

America’s favorite red, Zinfandel, is able to handle a wide variety of red meats. This bold red wine bellies up to meaty, smokey flavors. Zinfandel’s black pepper spice, acidity and ripe tannins can often carry your meat’s fats and texture to a new dimension. A Zin works well with barbeque sauce, steak sauce and mild salsas. One thing to remember if there is too much spice in the sauce the wine and sauce will compete and both will end up as losers.

With the characteristic fruit-forward flavor profile, Merlot will support the spice and not aggravate it. Yes, Merlot is the spicy sauce answer to the above dilemma. Grilled pork chops, chicken and garden-variety salads with lighter dressings also mingle well with Merlot.

Number three on the grill-friendly wine list, Syrah or Shiraz is delicious with just about any red meat. Offering dynamic, somewhat aggressive fruit flavors, balanced with more mellow tannins and a softer-fuller body – this wine’s place to shine is definitely at a barbecue gathering! Consider a bold, Australian Shiraz with a plate full of nachos or buffalo wings. Rhône Valley Syrahs tend to have a smokier flavor characteristic and lend themselves extremely well to smoked meats.

Cabernet lovers, you know Cabernet Sauvignon is made for steaks with a higher fat content and beef or turkey burgers. The tighter tannins of this fourth choice are significantly mellowed by the meat’s fat, producing a palate pleaser to remember! Top your burgers with bold cheeses, such as Humboldt Fog or a sharp Vermont cheddar and this varietal gets even better!

Number five is a flexible varietal that is known for being extremely food-friendly: Pinot Noir. Pinot Noir can go from grilled fish to a juicy burger in a single sip. An ideal candidate for grilled fish – especially salmon, burgers and chicken both show their best   in the presence of a good Pinot Noir. If you aren’t sure what wine will work with your grilled dinner, Pinot Noir will probably be your best choice.

The lighter meats and sauces are more apt to flow better with white wines that share similar flavors as the foods they are meant to accent. Chardonnay or Spanish Albariño will perk up chicken, shellfish, and grilled fish. Chardonnay also works wonderfully with creamy sauces, and grilled corn on the cob with lots of butter!

My favorite Sauvignon Blanc has a herbaceous quality that supports marinades and sauces with similar attributes. For example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon and an array of appetizers will all be highlighted in tandem with a Sauvignon Blanc.

The perfect varietal for grilled bratwursts, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies is none other than Riesling. Bone-dry, Kabinett, Auslese, or Spätlese, all offer the beautiful flavors of ripe fresh fruit,  to balance these dishes. It’s hard to beat an off-dry Riesling (the higher residual sugar does it’s part to tame the heat)

If you’re not sure about Riesling then Gewürtztraminer often offers a balance to spice with its slightly to moderately sweet character. This varietal would is a great choice to go with blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa.

Don’t forget your sparklers! Champagne from France, Cava from Spain, Franciacorta from Italy and all manners of sparkling wines from across the globe are great in the summer for their natural acidity and refreshing bubbles. Not just for celebrations, sparkling wines are excellent additions to the dinner table and work well with many types of seafood. Believe it or not, sparkling wine  is amazing with salty, greasy potato chips! Try a sparkling Cava for chips and salsa. A light sparkling wine will also handle cheesy nachos well, especially if there is a bit of spice to them.

Wine may be the most versatile food partner there is, so whatever you decide to pair with your favorite grill, make certain that your wine serving temperatures are on target. Summer heat can turn a good red wine into an overly warm alcohol bomb, and whites stranded on ice until poured and then stuck back in the ice bin, can find their aromatics and fresh flavors muted by the frigid temperature.

Ultimately, it is your palate that your seeking to please by the wine pairing so happy grilling and see you around the barby!

Food & Wine, Warm Weather Sipping

It’s time for a Garden Party!


With the warmer weather and summer visitors soon to be converging, it’s time to entertain, and what’s better than a great outdoors Garden Party!

Seriously, a Garden Party can be a very good source of providing your family, friends and neighbors a truly wonderful time. No I don’t mean the garden parties of “olden days”, fussy, extravagant affairs from the late Victorian era.

Those elaborate, lavish garden parties were an entertaining social affair, held at the grandest of Newport, Rhode Island’s mansions, at suburban “summer cottages,” and at the more local city outdoor parks. Then, the garden party was deemed a Hudson River, coastal Long Island, and Jersey Shore necessity during the summer months. The owner of a fine summer place was expected to allow those who “must stay in the city” at least one sniff of his roses and newly mown grass in the summer.

These affairs took weeks to prepare and, needless to say, extravagant society garden parties were key to a successful summer social calendar. Typically, engraved invitations on simple watermarked notepaper were sent out a fortnight in advance, with travel directions enclosed on a separate card. As the proper garden party was always held entirely out of doors, the invitations always had the caveat “weather permitting.”

When the big day arrived, servants were on hand to greet guests upon their arrival and lead them to the lawn where the hostess would be waiting to welcome them. There was usually a tent pitched where the refreshments were served, and, if the weather was questionable, the hospitable hostess was prepared to move indoors so no guest would endure an unexpected heavy downpour, ruining fine silks and beautiful bonnets.

Piazzas were filled with chairs; rugs were laid down on the grass and amusements were always provided for the guests, such as croquet, lawn tennis, musicians and a dance area. An important element of success was to set up plenty of seats, most were arranged in the shade looking on to the croquet ground; and the others scattered about the grounds. It was common to use sofas, arm-chairs, and ordinary chairs from the house, with an intermingling of basket chairs and garden seats.

No one used their best glass or china at these at these garden parties — all the necessary glass, silver, and china were rented from the caterer, as it saved a world of counting, washing and storing.

Victorian servants were instructed to preserve the proprieties of a proper dinner—even when the meal was served under the trees. The entire meal was served cold: salads, cold birds, ham, tongue, pâté de foie gras, cold patties, salmon, jellies, ices, cakes, and punch. Fruit was a great feature of garden party entertainment—melons, peaches, grapes, strawberries, were all served throughout the season. Servants were instructed that there would be no piles of dirty dishes, knives, forks, or spoons visible on the green grass; punch bowls would be continually replenished; the cups, spoons, plates, wine glasses, and forks were abundant and clean. Many hospitable hosts offered claret-cup, champagne-cup, Madeira, sherry, and, port brandy and soda-water at these extravaganzas.

Thankfully, today our summer garden parties don’t need to be as lavish, time consuming or expensive as in days of yore.

Come on, it’s summer, and it’s too darn hot for stuffy rules!

Summer calls for summer food, and summer food calls for summer wines — wines that are light, chilly, and not too serious, so that they leave you light and chilled, too. Surprise — this includes red wines (chilled, of course).

Today’s summer parties are about leafy greens, fresh herbs, juicy tomatoes and fresh chevré to make salad dishes spiked with citrus dressings. Summer parties wouldn’t be complete without the tangy and smoked flavors from a BBQ. The bright acidity and flavors of lemons, tomatoes and grilled vegetables (not the mention the rising temperature) require a lively, lower alcohol wine.

While your usual summer choice might be a jug of something simple, like an inexpensive white Zinfandel, you’ll be rewarded if you give your summer wines at least half as much thought as you give your summer food. Start with light and easy-to-prepare summer foods — salads, grilled vegetables, and seafood. The wine you choose should have that same elegant nonchalance.

Grüner Veltliners from Austria and Spanish Albarinos are white wines full of citrus flavors and sparkling acidity that perfectly complement spring dishes. Two recent favorites include Grooner’s Grüner Veltliner and the Paco & Lola Albarino. You may want to consider a Muscadet from France with its crisp, citrusy, somewhat earthy, austere taste that makes it ideal with many warm-weather dishes. Crisp, lemony Vinho Verde from Portugal makes even the most basic dishes — grilled vegetables doused with extra-virgin olive oil and a spritz of lemon, or a light fish, or pasta with pesto and walnuts — seem like the most special meal.
Pinot Gris from Oregon, is one of the most charming white wines around. It has a special zest that makes even mustard potato salad dance in your mouth. For Oregon Pinot Gris, we love A to Z, Soléna, and King’s Estate Pinot Gris. Don’t rule out Pinot Gris from Alsace or France, because they’re sometimes great deals.

My all-time favorite for a simple garden party is Viognier. Honeysuckle, citrus blossoms, gardenias, tangerine, apricots and peaches all mesh in a glass of Viognier. Loaded with aromatics and, at its best, spices and minerals, Viognier is good for some intriguing food matches. When it balances flamboyance with crispness, Viognier is this season’s best garden-party wine. Some favorites of mine are Yalumba’s Viognier (Australia) with a perfect balance of florals, apricots and peaches, richness and acidity; Pepperwood Grove Viognier (California) offering lots of well-balanced fresh honeysuckle and juicy apricot nectar; McManis Viognier (California) with heady honeysuckle, nuts, and ripe peach flavors and aromas; Albermarle Viognier 2007 (Virginia) this one is herbal and citrusy yet lush, with white peach and apricot nectar.

As your food gets more complex, so should your wine. Sancerre (I do love Sancerre!), from the Loire Valley of France, tastes like a very ripe, just-picked green apple. Imagine that juicy flavor with curried chicken salad or a roasted chicken with cranberry relish. Sancerre is made from the Sauvignon Blanc grape, so if you’d rather stay closer to home, try the Sauvignon Blanc from Merryvale Starmont Vineyards in California. It’s rich and fruity, a fabulous mouthful of wine, and fun just sipped alone. While it doesn’t need food — unlike Muscadet or Vinho Verde, which hit their highest notes with food — Sauvignon Blanc can give a lift to turkey or ham sandwiches, chicken and seafood salads, and crudites with a simple dip. It’s heavenly with a Waldorf salad — yummy!

Though I know you’re probably skeptical, try a German Riesling —there are few better wines with pork roast and lamb sandwiches. German wine labels are elaborate, but look for the words Riesling and Kabinett, which means the wine is a drier (not sweet) one made from the wonderful Riesling grape. Mosel-Saar-Ruwer rieslings will likely be especially flowery and lovely. Chill well, open, and sip.

Barbecue wine? Of course. Barbecue doesn’t just mean beer. For barbecues, I prefer bright pink Rosés with complexity and some grip to them to match strong BBQ flavors, one of my recent discoveries is the Argentine Melipal Rosé of Malbec. Malbec grapes give depth balanced by the refreshing flavors of strawberry and watermelon. Do try rosé wines from France — they’re fruity, flinty, and a bit earthy — and are often less expensive, and far better with hamburgers, tuna steaks, grilled vegetables (think mushrooms), and barbecued chicken. We especially like Chateau Calissanne Rosé from Coteaux d’Aix-en-Provence, France and Buoncristiani Rosato from Napa Valley or Kluge Estate Winery Albemarle Rosé from Virginia. Then there are white Zinfandels that not only are pink, pleasant and easy to drink, but can actually add some complexity and spirit to your picnic foods, like cold roast chicken, grilled shrimp, smoked meats, and potato salad. If you’re ever lucky enough to see the white Zinfandel from De Loach Vineyards White Zinfandel, grab it. For a delicious Pink Sparkler we recommend Riondo Pink Prosecco.

For something a little different, try a Georges Duboeuf Beaujolais from France. Be sure to chill it. It’s okay to chill some red wines after all, it’s summer! The diffuse flavors of Beaujolais are far better and more concentrated when the wine is slightly chilled. Place it in ice water for five minutes or so, or in the refrigerator for a half hour. A chilled, young Beaujolais with ribs hot off the grill or a rotisserie chicken that you’ve picked up — how easy! — would be heaven. Another possibility: an inexpensive Rioja from Spain, also slightly chilled (we like Marques de Riscal). The Juan Gil Monastrell from Jumilla, Spain, is a steal for all of its plushness and red berry fruit. There is one red, which I introduced to friends in past summers and still is a great favorite at barbecues is Paringa’s Sparkling Shiraz. It is so dark deep purple, you can’t even see the bubbles and the rich ripe flavors really do make the barbcued burgers, pork, and chicken sing.

If you’ve never tried a light, young, fresh Pinot Noir from Oregon with poached salmon, hot or cold, you owe it to yourself. Some Oregon Pinot Noirs can be very expensive, but quite a few are reasonable. We just love Solena Grand Cuvee.

When dinner is over, treat yourself to a dessert wine. You may not think you like dessert wines, but try a Moscato d’Asti from Italy. It’s light, fresh, slightly fizzy, and delightful (and usually low in alcohol), absolutely perfect with fresh berries, chilled melon, berry compotes, poached pears, fruit pies and tarts, cookies, and custards—try Bricco del Sol Moscato d’Asti. We also love Brilliant Disguise Moscato from Two Hands Winery in Australia.

There are also two other items I aways have on hand for summer parties: a giant bowl of Plantter’s Punch and a bottle of Pol Roger. A chilled bottle of bubbly—champagne, cava, prosecco, or moscato — is indispensable for summer because you never know when the perfect sunset will appear.
See you at a garden party.