Wine Tasting #6

 The wine I tasted for this blog was a 2021 Bay Bridge Cabernet Sauvignon that I bought from a Kroger in Blacksburg for around $4. It is made from the Cabernet Sauvignon variety grape and is grown in the central valley of California. 

As found on Tastings.com they describe the tasting notes as "Ruby black color. Aromas of red cassis, ripe plum, spice cookies, dill, and sun dried tomato with a supple, vibrant, dry-yet-fruity light-to-medium body and a smooth, snappy chocolate tart and hints of almonds finish with well-integrated, medium tannins and moderate oak flavor. A juicy, pairable Cab for the table and beyond" (https://www.tastings.com/Wine-Review/Bay-Bridge-Vineyards-NV-Cabernet-Sauvignon-California-USA-10-15-2020.aspx)

As found on page 221 of Wine Folly they describe the Cabernet Sauvignon grape as The world’s most popular wine is a natural cross between Cabernet Franc and Sauvignon Blanc that originated in Bordeaux. Wines are concentrated and age-worthy." and "The rich flavor and high tannin content in Cabernet Sauvignon make it a perfect partner to rich grilled meats, peppery sauces, and dishes with high flavor."

In my own words I would describe this as a wine that had a very strong opening smell of spices and unnameable fruit. The first taste I had was very smooth and had a strong plum and unnamed fruit taste as well, with this being the most wine tasting wine I've ever had. What I mean by that is there was not much flavor or smell to be had, and it tasted just like someone who had never had wine before would expect. While it was only $4 so I couldn't complain, I would not get this wine again but was glad I was able to get the experience of what the huge differences are between a cheap wine and the wines you find at the Vintage Cellar and just how much better they are there. 

Wine tasting #5

 The wine I tasted for this blog was the 2020 The Stag Santa Barbara Chardonnay that I bought from the Vintage Cellar in Blacksburg for around $17 dollars. It is made from the Chardonnay grape variety in Santa Barbara County, California.

As found on WeSpeakWine.com they describe the tasting notes as "The St. Hubert’s The Stag Santa Barbara Chardonnay offers lush tropical aromas of fresh peach blossom, coconut and marzipan, supported by delicate lemon citrus fruit. The palate is bright with a bounty of ripe flavors, including passion fruit, pineapple, lemon curd and lime zest, alongside hints of spiced oak and cardamom, leading to a soft, round, creamy finish." (https://www.wespeakwine.com/products/st-huberts-the-stag-chardonnay-santa-barbara-county-2020-750ml.html)

As found on page 237 of Wine Folly they describe the Chardonnay Grape as "One of the world’s most popular grapes, Chardonnay is made in a wide range of styles from sparkling Blanc de Blancs to rich, creamy white wines aged in oak." and that "Chardonnay pairs best with subtle spices and flavors. For example, try matching it with creamy, buttery flavors and soft textures. Lobster is a winning match."

In my own words I would describe the 2020 The Stag Santa Barbara Chardonnay as strong citrus and peach smelling wine, with hints of a tropical fruit I could not put my finger on. The first taste I got after opening it was one of a lemon and lime mixture with a soft oak flavor at the end. While on the less complex side with flavors, it definitely had a less buttery taste than other California Chardonnays I've had, and I would definitely get it again. While I could not drink a lot of it, I look forward to having more in the future.

Wine and Cheese pairing #2

 Wine and Cheese Pairing #2

For our second wine and cheese pairing my roomates and our friends and I went to Kroger to get our cheeses and The Vintage Cellar to get our wine. The three cheeses and wines we paired with them were a Sarvechchio Parmesan with the 2020 Little Sheep Charnonnay, murrays smoked cheddar paired with the Treveri Sparkling Syrah, and murrays Pecorino Tartufello paired with a 2016 Castellani Sangiovese. 

The first wine we drank was the Little Sheep of France 2020 Chardonnay. It was a medium body and semi dry. It smelled very similar to some California Chardonnays that I have had and tasted very similarly as well. There was an overpowering buttery flavor as well as some citrus and pear notes as an aftertaste. The Parmesan was very light and had a mild flavor, but was very rich. The cheese with the wine helped tone down the butteryness of the chardonnay and helped the acidity come out. While I would get the cheese again I would not get the Little Sheep Chardonnay.

The next wine we had was the Treveri Sparkling Syrah. It smelled and tasted very sweet and was very light bodied and slightly tannic. The first impression from the taste was one of black cherry or an overripe plum, in a good way. The sweetness was good for a glass, however I would not have more than that. We then paired it with the Smoked Cheddar, and the cheese was amazing. It was very smokey and soft, and could be eaten on its own. The pairing however was complicated, with the positives of both slightly disappearing. The smokeyness of the cheese and the cherry/plum flavor of the wine being less intense when paired together. Overall I would buy both again on their own but would not have them together.

The last wine we had was the Castellani Sangiovese. It had an incredibly strong strawberry and cherry smell, which also carried over to the taste with some plum as well with a medium body. This was definitely a wine that I would have for a nice dinner with family or my girlfriend. We then had the Pecorino Tartufello cheese, which had a very overpowering mushroom flavor which I was not a fan of and left me with a long lasting bad aftertaste for several minutes. When paired together it helped to tone down the cheese but not enough to make it enjoyable. The wine is one I would get during my next stop at the Vintage Cellar but I will not be getting the cheese again.

Overall my favorite part of this wine and cheese pairing was the Treveri Sparkling Syrah and the smoked cheddar cheese pairing, as they both were the stars of their categories and didn't bring out any bad flavors from each other. All of us enjoyed this experience and are looking forward to another one and some more wine dinners with each other.

Wine Blog #4 Lui & Willian Abelis Lui Toro

 The wine I tasted for this blog was a 2018 Lui & Williams Abelis Lui Toro that I bought from the Vintage Cellar in Blacksburg for around $23 dollars. It is made from Tempranillo grape variety in the Toro region of Northern Spain.

As found on Swirl-Sip.com they describe the tasting notes as "This “Cab Lover’s Tempranillo” is one of our favorite wines. Deeply concentrated flavors of dark cherry, blackberry, espresso, and cocoa that lead into bold, velvety tannins. Inky and full-bodied with a long, lingering finish." (https://swirl-sip.com/products/abelis-carthago-lui-selection-tempranillo)

As found on page 403 of Wine Folly they describe the tempranillo grape as "Spain’s top variety, made famous by the wines of Rioja, where wines are classified by how long they age in oak. Fine Tempranillo ages 20+ years but costs a little more. Bolder, aged Tempranillo wines pair nicely with steak, gourmet burgers, and rack of lamb. Fresher styles match well with baked pasta and other tomato-based dishes."

In my own words I would describe the 2018 Lui & Williams Abelis Lui Toro as a sweet cherry and strong spice smelling wine when first poured and smelled. The first taste I got was extremely tart with a slight espresso aftertaste. It had a very complex taste to it, with espresso, chocolate, and spices all being very prevalent tastes and aftertastes. The wine was also very dry. The espresso and chocolate flavors blend together to create a drinkable, but confusing wine for the average drinker. I do not think that I would try this wine again, as it was not incredibly enjoyable to drink. I also did not drink this wine with any food.

Wine Tasting #3 Kiki & Juan Blanco

 The wine I tasted for this blog was a 2020 Kiki & Juan Blanco that I bought from the vintage cellar in Blacksburg for $17.85. It is made from a blend of organic white grapes in the Valencia region of Spain.  It is a mixture of 90% macabeo(Viura) and 10% Sauvignon Blanc co-fermented

As found on Serendipity Wines.com they describe the tasting notes as "Granny smith apple and Bartlett pear jump from the glass, followed by layers of green fig and chamomile. There’s a noticeable honeydew melon aroma coming through likely due to the Sauv Blanc skin contact. Crisp and dry on the medium bodied palate. Kiki & Juan blanco is meant to be a fresh white wine that expresses the potential of Requena through organic farming and minimal intervention." (https://serendipitywines.com/product/kiki-juan-blanco/)

As the Kiki & Juan Blanco is a mix of white blends, I will be going off of the 90% Macabeo(Viura) found in the wine. On page 429 of Wine Folly they describe Macabeo(Viura) as "Viura wines become increasingly rich and nutty with age. Younger Viura wines pair well with Southeast Asian cuisine (coconut curries, vermicelli noodle bowls). Aged Viura pairs nicely with roasted meats and resinous herbs."

In my own words I would describe the 2020 Kiki and Juan Blanco as an apple forward white wine, with a very pungent pear smell that almost overwhelms the drinker. A slightly acidic wine with a very strong aftertaste of apple, it was fine to drink for a night in with my friends and roommates. A very smooth feel and an easy wine to drink especially for those who may not have drank a lot of wine before. I did not drink it with food but due to the suggestion from Wine Folly I would like to try it again with some south asian cuisine. 

DTN #1

Name: Domaine Grand Veneur Cote du Rhone

Producer: Alain Jaume

Variety: Grenache, Syrah, Cinsault

Region: Rhone

Country: France

Vintage: 2019

Price: $16.99

Wine Review: "Perhaps best known for the family's Domaine Grand Veneur, this firm produces a huge range of wines from the Southern Rhône, which usually combine high quality with very reasonable prices The medium to full-bodied 2019 Cotes du Rhone Grand Veneur seems to favor Syrah in its notes of black olives and licorice, but also shows plenty of fleshy black cherry fruit. It's actually a tank-matured blend of 70% Grenache, 20% Syrah and 10% Cinsault. Concentrated but supple, it's round and expansive in the mouth, finishing with a subtle dusting of ripe tannins and hints of mocha.”

    - https://www.cbcwine.com/wines/Alain-Jaume-Cotes-du-Rhone-Grand-Veneur-2019-w53081275o

My Review: Having a garnet, almost ruby like, color from the body, I was immediately hit with a dark cherry smell that incredibly pleasant. Full bodied and leaning on the dryer side, it tastes of blackberry and red cherry, with a slight spice after taste.

Step 2: We had to let the bottle sit out for 2 hours and then taste again. After letting it sit out the taste was very similar to me if not the same as when we first opened it but slightly more tart. The smell was less strong but still pleasant.

Step 3: We then had to try the wine with cheese, which for us was an asiago cheese from Kroger. I first bit the cheese, let it sit in my mouth then swallow and then take a sip of the wine. I felt as if the wine mellowed out a lot with the wine and a lot of the flavor of the wine disappeared with the cheese.

Step 4: We then tried the wine with a classic pepperoni. I tried it the same way that I did with the cheese, and I found that the wine tasted slightly more bitter with the pepperoni, and the spices were a lot more present in the taste in a not so positive way.

Step 5: We then left the wine sit out for 24 hours without the cork in it. After the 24 hours passed we tasted it again and found that it smelled like olives and the strong was a lot stronger. The aftertaste was a lot more present than before and the initial taste was very airy and almost overripe. The sediment was also a lot more present in the bottle and in our glasses. I did not enjoy the wine as much but found that it tasted best when it was first opened compared to 2 hours and 24 hours later.

This was definitely a very interesting lesson for us on how air can affected the taste and smell of a wine and how it changes over time. I am excited to do this again.

Wine and Cheese pairing #1

 Wine and Cheese pairing #1:

Our three cheeses we chose were a Sartori garlic herb cheese paired with a 2020 Sumarroca brut sparkling rose, a sharp white cheddar paired with a 2020 Palacio de Arganza Cabernet Sauvignon, and Brugge comtesse with a 2018 Peirano Estate Chardonnay.

The wine by itself smelled very jammy and had a black ruby color to it, as well as a blackberry/blueberry smell. When drank by itself it had a very herbal taste and very full bodied with a dry earthy taste. It paired very well with the cheese and a chocolate taste came out from the wine with the cheese. The cheese itself had a very normal sharp cheddar taste but definitely paired well and had a stronger taste with the wine. The sharp cheddar is a cheese I usually get by itself but the wine is one I would definitely get again by itself.

The rose had a very floral smell with a mid pink color. Smells of cranberry and strawberry were also very present. By itself the Rose didn't have much taste, but had some slight fruity taste and had a light body and was dry obviously. When paired with the cheese a taste of strawberry really came out and mellowed out the cheese. The cheese by itself was incredibly tasty as the garlic taste was subtle and the herbs came out really well even after the wine. Overall this is a cheese I would buy by itself and the wine is definitely one that I don't think I'd get again.

 The wine by itself had a very pear and lemony scent when first opened. It had an almost butterscotch taste to it along with a pear apple taste. It had a medium dryness and a medium body as well. When paired with the cheese it got a caramel taste as well as the cheese tasting sweeter. Besides that small change there wasn't much of a change with either the wine or cheese. Overall I would consider getting this wine again and the cheese is a must have in the future.

Besides the sharp white cheddar, I hadn't had any of these cheeses before but I was pleasantly surprised with all of them. My roommates and I are definitely looking forward to our next one.