20 Thursday Jun 2019
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$38, 4 stars, 90 points, california, livermore, orange muscat
Very pale yellow. Blood oranges, gardenia, rose water all hit my nose- from a foot away. This is very aromatic. On the palate it tastes just it smells- plus lychee. Delicious and tight. 90 points and 4 stars even though it’s a bit pricey at $38, it’s a treat. Salut….
20 Thursday Jun 2019
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Golden yellow in the glass. The nose is chock full of citrus and pineapple. On the palate I get a tinge of butter alongside the citrus notes and elderberry. 90 points, $48 makes this a 3 star wine. Sip with grilled prawns. Salut….
20 Thursday Jun 2019
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$38, 2 stars, 89 points, california, livermore, Sauvignon blanc
Very light gold in the glass. A sweet nectar nose with honeysuckle, peach stone and cut grass. On the palate it is a touch biting with some nice acidity to go along with the grapefruit. 89 points and 2 stars for this $38 white. Salut….
20 Thursday Jun 2019
Posted in Wine reviews
This is the first of several notes I made when I visited Murietta’s Well Winery in Livermore, California. I was greeted at the entrance by the hostess who offered me a glass of this. Medium yellow in the glass with a great, fresh nose of melon, lemon curd and pineapple. On the palate it’s a little thinner than expected but still very fresh. Lithe acidity. 88 points and 2 stars for this $26 blend of Sauvignon Blanc, Semillon, Orange Muscat, Chardonnay, Viognier and Muscat Canelli. Salut….
20 Thursday Jun 2019
Posted in Stuff....
I know this is a wine blog, but I also love cooking on the Big Green Egg and when I do a new recipe, I feel obliged to share it with you all. In fact, my most visited pages are for Lamb on the Big Green Egg, you should see the stats around Easter!
Anyway, I saw this Pork Belly at the local supermarket, and knowing my 16 year old son loves belly I decided to try something new. I slit the fat cap every 1/4 inch, rubbed it with a dry rub and placed the meat on a bed of carrots and onion. The whole ensemble was bathed in a can of beer to keep it moist and give flavor. I started the charcoal and let ‘er rip up to 500F with just two small chunks of wood amongst the lump. I was not going for a smoky slab, preferring the taste of the rub and some crispy bark instead.
Once the meat was placed over the heat diffuser, I let it cook at 500F for an hour. The vents were closed and the temp steadied at 350F for another hour before the meat registered 195F internally. That was my target so I had to remove it, before the skin was the right consistency that I was looking for. In order to finish it the way I wanted, I then broiled it in the oven very briefly to get the skin just right. I sliced the meat in thin strips and had a winner on the table! I would serve a dry white or even rose’ with it to help cut the fat somewhat. Red would overpower I think. Try it and let me know what you think. Salut….
19 Wednesday Jun 2019
Posted in Wine reviews
Back in 2013 I flew across the country on a flight that served up Murietta’s Well ‘Los Tesoros’. I enjoyed the wine and remembered the name. I recently had a business trip to Livermore, CA where they have their facility so I went to visit. I booked a 3 pm tasting but arrived at 2 as the traffic was not an issue. They offered to seat me on the patio, upstairs overlooking the grounds or I could go to the actual tasting room. Had I been on a social visit with friends then the patio was the best option- but as I was alone and on a mission to taste and take notes so I opted for the tasting room. I’m glad I did because the host was very gracious, patient and generous. I ended up tasting their full offering and we had a great time discussing my notes that he then would compare to the winemaker’s. I am no professional taster, but I really enjoyed picking out the slight nuances I tasted in several of the wines.
You will be able to read about each wine in greater detail but to sum up the experience I would say that you must visit, do the full tasting and then relax with a glass of your favorite on the patio when done. My choice was the Petit Verdot, it was downright delicious. The grounds were very nice and well kept, the weather was exceptional and I thoroughly enjoyed the three hours I spent there. The wines are not everyday quaffers, they are well crafted and priced accordingly. They offer a richness and depth found in sunny California with good aging capacity for the patient. I don’t think they are widely available as production seems limited, but they do have a membership available. Salut….
The tasting room upstairs
19 Wednesday Jun 2019
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Very typical in the glass for Pinot- seethrough, lighter shade of purple and showing fine-strained legs. On the nose I get strawberry pie, spice box and rooibos tea. On the initial palate it’s more cherry than strawberry but they coexist nicely.
The wine transitions beautifully to the mid palate where I get some ginger and allspice. The back end is where they sneak some lithe tannins in that barely caress my gums- very deftly. There’s a nice acidity alongside violets and that red tea component- delicious. 91 points- drink till 2025 with lighter fare such as Cornish Hens, Filet or even charcuterie. $30 and 5 stars. Salut….
19 Wednesday Jun 2019
Posted in Wine reviews
Really bright purple in the glass, nice legs too! On the nose I get candied plum, oak shavings, blackberry preserves. On the palate it is quite tart, but interesting. Plums, ganache, chocolate dust and curt tannins all hit me on the initial. The mid palate is where the tannic grip takes hold. Dark stone fruits galore and an astringent tea make up the main profile. On the finish this wine gives me black olives, plums, tea and that tannic bite which lasts for over thirty seconds. Not a bad drop. 89 points from me and 5 stars for this $10 Malbec. Drink now with hearty dishes or cellar medium term for a smoother drinking wine. Salut….
19 Wednesday Jun 2019
Posted in Wine reviews
I have drunk tons of the 95 and 96 Garraud vintages and when I saw this I got excited. It is of medium darkness and opacity, with nice legs showing. On the nose I get plum, charcoal and currants. The palate is young and slightly corky, not in the ‘corked’ way, it just tastes like cork. Iodine is also present as are black plums and licorice. The mid palate is really where this wine opens up- black fruits melding with a tannic dryness that builds slowly. The tannins are still a little green, I hope they soften a touch. There is a black olive note and more of that iodine on the finish that make this a brooding wine that I hope will mature like it’s predecessors. With a bit of bottle age this winery has turned out some great Bordeaux beauties that drink well for 10-15 years. I think this one has the stuffing, it comes from a great vintage- I just think it needs cellaring for a while. Drink from 2022 till 2030. Pairings will change as the wine matures, for now- if you pop and pour, stick with red meats and hearty cheeses to pair. I’m going with 89 points for now, with a possible upgrade in the future depending on the tannins and how they assimilate. 3 stars for this $30 Bordeaux wine. Salut….
09 Sunday Jun 2019
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$40, 3 stars, 90 points, chianti classico, Italy, sangiovese
Quite dark and opaque for a Sangiovese. On the nose it’s quite purply ( is that even a word?). Plum pie, black currants and a dose of chocolate cake. On the palate it is quite fresh, young in presence and fruit forward. Cherry essence is the first on a list of palate notes- rhubarb comes in second. There are some strawberry hints as well as kirsch- but no dark fruits. Very strange, I was expecting more black notes and ended up with red. The mid palate has some heat and the comings of some young tannins. The dryness hits the base of my teeth. Nice. On the back end it’s all red fruits and some acidic charm to counter the tannic pinch. Overall a decent wine that will drink nicely to 2024. 90 points and 3 stars for this $40 wine. Salut….
