Rosenblum Richard Sauret Vineyard Zinfandel 2001 Wine Review (NW)

Nose of raspberry cream, black cherry, and roses
Fairly tightly wound on the palate with dark fruit
Elegant, structured finish with faint layers of vanilla emerging with air

I enjoyed a number of wines with PB of this blog over the Thanksgiving weekend. We have sampled a number of the Rosenblum single-vineyard Zinfandels this year and figured it was time to pop the cork on the 2001 Richard Sauret.

We didn't pair this with the Thanksgiving turkey- this was a Wednesday night wine with pasta. The reason is that I expected this wine to be big and over the top in ripe fruit and alcohol. In fact, this was not the case. It was rather well-balanced and refined.

Because it seemed a little tight at first, we decanted it and gave it plenty of air. It loosened up to reveal some additional flavors, but remained elegant and balanced. I really enjoyed it.

I paid $26 for the wine three years ago in Florida. Perhaps the additional bottle aging in my cellar worked in its favor and helped refine the profile. It did get big scores from critics on release, for example, 92 points from Wine Spectator.

Good Zinfandel is a real treat. Raise a glass!

Edna Valley Paragon Syrah 2003 Wine Review (NW)

Big, rich nose of blackberry, blueberry, and plum
Smooth core with some herbal and pepper tones
Smooth finish with a touch of chocolate

I was in the mood for a good domestic Syrah. When I found this on sale for $15 at a local gourmet market, I decided to give it a try. Overall, it's well made and has a good balance to it. This wine would please many palates. The only criticism is that the finish isn't quite as rich and lingering as I would have expected.

Domestic Syrah is still under-valued and under-appreciated. This is a pretty good Syrah that I just grabbed off the shelf without any prior knowledge- and was pleasantly rewarded. Try doing that with a domestic Cab for $15 and your chances of disappointment are considerably higher. Raise a glass!

Lenz Old Vine Cabernet Sauvignon wine review by (PB)

This was one of the six wines sent to us by our friends at Lenz Winery on Long Island. (See disclaimer and previous review of their Merlot)

Sharing Thanksgiving with my daughter and (NW) in Boston we wanted to taste this wine together. It was served to us with one other wine in a tandem blind tasting. In other words, two wines, which we knew would be served but we didn’t know which was which.

Both (NW) and I pegged the New York wine against the Washington State wine. Here are my notes; (NW’s) will follow later.

Tight stingy bouquet with green pepper, herbal nose. It is coarsely varietal, austere and rustic with austere finish; more Old World in style; needs air. (Just on the smell, I figured this to be the NY State wine as opposed to the New World style of the other wine.)

With some breathing, the herbal tones disappear to reluctantly give up fruit and pepper in the nose. In the mouth this wine gives forth loads of fruit, brown sugar and cinnamon flavors. Some plum and blackberry fruit ride along. This wine runs about $30. You need a discriminating palate to appreciate this wine. Raise a glass!

Rombauer Chardonnay (Carneros) 2004 wine review by (PB)

Well, Thanksgiving day is always a festive time and when (NW) and myself happen to be together on that festive day, it means wine a plenty. We had a total of 10 wines between the night before, the day of and the day after. We sacrifice our free time and our wants and desires for the soul purpose of being able to inform you of what works and what doesn’t; what’s good and what’ not so good. Yes, we do it ALL for you. Okay maybe not so much, but you are always in mind! For the next few days you will be reading about the wines we experienced from the vantage points of two of our three reviewers.

Unfortunately (Billy) was duty bound in Times Squares over the holiday slaving away for “The man” and his family. We missed you Beege!

Our adventure began with (NW) coming out of his walk-in cellar with a half bottle of Rombauer Chardonnay which is one of his favorites when he’s in the mood for this type of Chard. I had never had it as it is a bit pricey running about $30 for a full bottle.

This Chard is a pale golden with a wonderful bouquet of Crème Brulee all the way with pumpkin spice in the nose. Really nice!

In the mouth this wine is almost thick yet it is supple with marvelous acid and a fruit laden buttery feel in the mouth. The finish just keeps on giving. I concluded my notes with “Wow!” So this was the first fitting glass we raised—for YOU of course—and we did many more so drop by again!

Allende Rioja 2003 Review by Billy

I wrote before that I was in Manhattan on Business. Well I am still here and will be spending Thanksgiving here as well (thankfully my family was able to fly out to spend it with me).

Last night I had the chance to eat at a nice little place called Artisanal located at
2 Park Avenue in Manhattan. While there the fetching Mrs. Billy, the generous Mr Boss-Mann and I enjoyed a wine and cheese flight (see the three wines I tasted immediately below this post) as well as a bottle of this 2003 Allende Rioja (from the Rioja region of Spain).

This is a Rioja made from 100% Tempranillo (the grape varietal, pronounced temp-rah-NEE-yo) which is one of my personal favorites.

Upon opening the 2003 Allende had the following characteristics
Nose: supple blackbery, leather and tobacco, cherry and vanilla creme.
Palate: tight and acidic. needs to unwind. balance will come with some air time
Finish: tight tight tight.

The 2003 Allende Tempranillo grapes are unusually high in acid (earlier harvest maybe?) which makes the wine seem so tight at first. However, the nose is classic Tempranillo - soft vanilla creme and supple dark berry with some leathery complexity- this is why I love the varietal so much.

After about a half hour of air time I take down this review in my notes:
Nose: mellows dramatically with time. Pronounced rasin and tobacco now. Muted dark fruit (plumb, currant). Not nearly as much cherry as before.
Palate: Much better balance with just a bit of air time. The tannins come out of hiding and bitterness receeds. Quite nice though not as full in the mouth as I would have liked.
Finish: Dried cherries (so THAT'S where the cherry moved to). Some fruity feel at the back of the tongue. Lingering. Not as round as other Tempranillos. Nice though.

This is definitely a wine I will like to try again.

So Hello and Happy Thanksgiving from the Big Apple. Don't forget to Raise a Glass on our behalf and give thanks to the Creator of the vine!

Montes Reserve Cabernet Sauvignon 2005 review by Billy

Nose: Bland, blah. Where is it?
Palate: limp, flacid. What is in my mouth?
Finish: short, shallow.

The big loser of the evening wine flight was this Montes Reserve Cab from Chile. Overall one to avoid because there is not really anything there. Perchance I got a bad bottle, though the wine was not "corked". Perchance it was the last of a bottle that had been open too long. Nevertheless, it was worth avoiding.

Dolcetto d'Alba Scarzello 2003 review by Billy

Nose: light berry, strawberry, creamy vanilla
Palate: round and soft tannins.
Finish: black cherry cola and soft redfruit creamily melt away.

This was my favorite of the flight I tasted. Big soft berries without being jammy or overpowering. Smooth.

Babich Riesling 2005 Review by Billy

Nose: Apple, Daisy Flower, Kiss of Red Grapefruit
Palate: Crisp. Apply. Good Acid, Quite Dry
Finish: Tart Granny Smith apple finishes dry.

Overall this is a very nice very dry Riesling. Big on apple and some citrus. Great with cheese before a main course.

Dry Creek Chenin Blanc 2004 wine review by (PB)

Dry Creek makes one of my regular favorite Chenins but I liked them MUCH more when they running $7 a bottle instead of the $10 they now go for.

This one is pale golden with a pronounced bouquet of pineapple.

In the mouth this wine is off dry—meaning, it tastes like it has a sweet edge but is actually quite dry with a nice zippy acid foundation. It finishes with a strong citrus ending with apricot and peach notes. This wine however was better in the Spring which means it is going down hill so drink it up NOW. And raise a glass to a happy Thanksgiving to all.

Thanksgiving Day Wine (NW)

Thanksgiving day meals, whether traditional or uniquely creative, offer a terrific opportunity to showcase the marriage of wine and food. A lot of people fret over the wine pairings because there's a lot of time and money invested in the meal. Let me suggest that the pairings don't need to be exacting and a wide variety of wines will suffice.

Some general categories of wine tend to be very good pairings for Thanksgiving. This is partly due to that fact that most meals have a number of dishes and a wide variety for flavors. Wines that do well in this situation are wines that naturally accompany food, both red and white. The red wines that are often viewed as traditional Thanksgiving meal accompaniments include Cabernet Sauvignon, Pinot Noir, and Zinfandel.

Cabernet Sauvignon is a great way to enhance the meal. Is it too red- meaning too full-bodied and powerful? I say no. Cabernet Sauvignon does well with meats, even poultry, especially when accompanied by sauces, gravy, and starches. To refine this selection, try a Cab with a little bit of age on it. The age will likely have mellowed the wine's tannins and softened its edges.

Pinot Noir can be a stunning accompaniment to a Thanksgiving meal! It's really an amazing varietal that has the capability of total success and total failure. Therefore, it's the riskiest choice. For example, I paired a highly regarded Oregon Pinot Noir with the meal two years ago, but it didn't work at all. It was an amazing wine, for sure, but too exotic and smokey. It just didn't work. If you know you've got a good one, then go for it. Otherwise, be careful because Pinot Noir is the most unpredictable varietal.

Zinfandel is often considered a perfect pairing for Thanksgiving. After all, it's the most American grape. Stick with a traditional Zinfandel if you're going this route. Some of the newer single vineyard bottlings are highly ripe, alcoholic, and overpowering. They won't work well. Make sure you are serving a traditional, balanced wine. A good wine merchant can help you find the right wine. For example, Ridge produces Zinfandel blends that are very elegant and balanced.

On the other side of the spectrum, if you're looking for white wine, consider Riesling, Chardonnay, or Chenin Blanc. Riesling can be an amazing food wine, but you'll have to stick with the dry versions. These dry Rieslings are produced the world over, but if you're shopping in the German aisle look for kabinett or spatlese bottlings.

Chardonnay can be a nice choice, especially if you're unsure of your guests' preferences. Because Chardonnay comes in so many forms, look for a wine that has the reputation of ripe tropical fruit and enough acidity for food.

Chenin Blanc could deliver a nice pairing if you're looking for something on the lighter side. It can be very crisp, so get the help of a good wine merchant if you'd like to find one with a little more body.

Obviously, you can find success with a number of wines and, therefore, have some flexibility. In fact, not only do you have some flexibility in wine selections, you have an opportunity to present multiple wines. I always recommend this as a way to satisfy different palates and make the meal more festive. Multiple pairings give people the chance to figure out what they like and go back for more of the same. If you have the means, I recommend placing two glasses at each place setting- either one red and one white or two red glasses.

Also, when considering multiple pairings, use finger food and appetizers as a way to offer up other wine options. Before the meal, consider opening a sparkling wine or use this as a chance to offer a white wine if you're only offering reds with the meal. Rose can also be a nice pairing for appetizers. And don't forget about dessert wines. For example, this year we are having three small dessert courses. With the first two, we'll have a dessert wine and with the last one we'll have coffee.

Wine can ehance a Thanksgiving meal in many different ways. Realize that you have many options and don't fret over exacting your wine pairings. With all the flavors and various dishes, a number of different wines will work. Just enjoy making wine a part of the festivities. Raise a glass!

Sterling “Vinters Collection” Cabernet Sauvignon Central Coast 2003 wine review by (PB)

Dark cherry appearance with an opacity to the hue with dark berry core on opening.

In the mouth this wine is intense full of ripe fruit accompanied by nice structure, tender tannins and a finish that is nearly jammy with blackberries galore. Breathing doesn’t really add anything to this wine. The finish is long and fruity. I paid $13 on sale. We had this with New York Strip Steaks on the grill. Very nice! Raise a glass to bizarre warm November remnants of Summer in the Northeast.

Eiswein Nachtgold 2004 wine review by (PB)

This German ice wine from the Rheinhessen is a pale golden color with mandarin orange aromas in the bouquet and orange blossom scents in the nose.

It has a unique presence in the mouth with floral and pepper layers. It is of course sweet and thickish with flavors of orange, stewed apricots and citrus. It lacks sufficient acid too carry it really well but it’s not bad. When you consider the price of a typical ice wine can be over $100 on up, this wine is a treat even if not a superlative dessert wine. For $16, (half bottle) raise a glass!

Banrock Station Merlot 2005 wine review by (PB)

This Aussie wine is a pretty good example of the benefit of the wine glut facing the vintners from “Down Undah!” Too much wine means bargain prices and this Merlot, which I picked up for $6, is typical. It is a light red cherry in color with lighter fruit but quite nice with some cedar and spice in the nose.

The flavor fills the mouth better than you would expect based on the color and price with a jammy fruit, smoke and oak presence. The texture is a bit thin but still yields a decent finish of ripe fruit.

With some air time, a smokey layer emerges and the fruit seem to thin out; it was better on opening. The finish is smokey and oakey. For the price, this was okay. Not a classic Merlot but a decent enough wine to slosh back with a grilled steak. Raise a glass!

Gallo of Sonoma Reserve Cabernet Sauvignon 2003 wine review by (PB)

This wine was a Gaiter/Brecher (Wall Street Journal) “inexpensive Cabernet” pick several weeks back. My wife found it for $14 and wanted to give it a shot.

The color of this wine is nice with a medium garnet hue. It has fruit forward bouquet with a nice touch of cinnamon “red hots” trailing after. It has a dark fruit nose though a bit closed on opening.

In the mouth this wine is nice right off yet a little tight. There is a nice gentle touch of vanilla, and a little spice and of course dark fruit. With a half hour of breathing this wine gets even better being full of ripe, dark berries with a touch of cedar.

My wife and I both liked this wine and think it a good value. What is weird is that the Wine Spectator reviewed this wine saying it had intense tannins. Their review was done in June. I remarked in my journal that the tannins were down right supple. Bottle variation or quick maturation in six months? Beats me—just raise a glass; this should be readily available.

Seghesio Sonoma Zinfandel 2005 - Review by Billy (finally)

Hello friends.
I am in the Big Apple on a death march project for a fun client. While staying at the Hilton Times Square, I ordered a half bottle of the 2005 Seghesio Zinfandel from Sonoma. I should say that I have been eating and drinking as if on a death march so at this point almost anything would taste good. However, I have to say I enjoyed this wine.

Nose: Currant, jammy dark fruit, pepper
Palate: round and soft and mellow. Not bitter or overly tannic. Very pleasant indeed.
Finish: smooth and rich like velvet with lingering dried fruit and jam.

So overall, I thoroughly enjoy this wine. Online it seems to go for about $23 or so. I wont even tell you what it cost for a half bottle through room service.

Well friends, Raise a Glass!

Beuajolias Nouveau 2006 Georges Du Boeuf wine review by (PB)

This was the only Nouveau released yesterday in my area.
(We'll be reviewing others as they become available.)

So here goes:
This wine is a bright purple/cherry color which is really pretty and the bouquet smells of strawberry candy with a really nice nose of more of the same.

In the mouth however, the first impression is that it is fairly tart, and thin on the flavor that was giving off such a nice aroma on the swirl. The finish is swift but has a very fleeting blast of fresh fruit.

Honestly, this is your typical Nouveau. If you read my post about B. Nouveau’s release, then you know that it is rarely about the wine but the fun and fan fare surrounding this wine and the convivial atmosphere of friends and family.

What makes this wine a bit disappointing is that I remember too well the extraordinary wine of last year’s Nouveau. I believe I wrote that 2005 was the best I can remember in many years. But to compare this wine to anything other than the moment, is to misunderstand wine in general and Nouveau in particular.

So forget the review and buy a bottle and give it a bit of a chill and then raise a glass to the “Joie de Vie!”

Georges DuBoeuf Beaujoias-Villages Nouveau 2006 Real Time Wine Review (NW)

Strawberry jam nose
Light-bodied, herbal core
Moderately smooth finish

Today's the day to celebrate the new harvest release of Beaujolias Nouveau! It's the third Thursday of November, and the start of the holiday season for wine.

I stopped in a store after hopping an early afternoon Delta Shuttle from New York La Guardia to Boston. The store only had the Georges DuBoeuf, which is fine with me. I usually try this wine every year, and it's been priced at a reasonable $9.99 for the past few years.

The color is beautiful, as always, with a vibrant, youthful sparkle of garnet in the glass. After a quick swirl, the strawberry jam emerges on the nose. It's a beautiful smell, really. The palate is thin but straight forward, and it finishes smoothly.

This is a pretty good release. Maybe not on par with last year, but fruity, festive, and well-made. It's amazing to think this bottle of juice was growing on vines just about six weeks ago! That's the story of Beaujolias Nouveau and why it's such a celebration! Raise a glass!

d'Arenberg d'Arry's Original Shiraz-Grenache 2002 Wine Review (NW)

Blueberry jam nose
Smooth, dry core of fruit and herbs
Finishes with a big pepper blast followed by a final fruity note

The Southern Rhone-style really comes through on this one. It has a lot of the dry herbal and pepper notes I associate with Grenache and Shiraz.

This is a classic example of a good food wine. While it wasn't a terrific wine on its own, it paired extremely well with a white bean cassoulet. It costs around $17. Raise a glass to wine and food pairing!

Tonight is the night!

At one past midnight “Le Beaujolais Nouveau est arrivé!”
"The New Beaujolais has arrived!" It is one of the biggest celebrations of the wine world which is amusing since the wine itself is not really anything to write home about but it is certainly fun!

Over a million cases of Gamay based wine, are ready for consumption immediately and in fact, won’t last much beyond 9-12 months so DO NOT cellar this wine. Buy it, chill it and guzzle it! Last year was a banner year for this wine, one of the best I can remember, so this year’s wine will be hard to beat it.

The wine at its best is just plain simple, fruitiness, with strawberry flavors and light (relatively speaking) on the alcohol. It generally runs anywhere from $8-$12 a bottle.
NOTE--Make sure you’re not buying last year’s vintage!!!

From “intowine.com”
“Apart from the fanfare, what makes Beaujolais Nouveau so popular? And especially in the U.S. where consumption of red wine is less than 30%? Simply put, Beaujolais Nouveau is as about as close to white wine as a red wine can get. Due to the way it is made—the must is pressed early after only three days—the phenolic compounds, in particular the astringent tannins, normally found in red wines, isn't there, leaving an easy to drink, fruity wine. This, coupled with the fact that it tastes best when chilled, makes for a festive wine to be gulped rather than sipped, enjoyed in high spirits rather than critiqued. As a side note, it makes a great transitional wine for anyone wanting to move from white to red wines.”

So check back here in a few days and I am sure we’ll have some of the first releases in our areas reviewed. What ever you do, Raise a glass to this great celebration.

Castello Banfi Cum Laude 2002 Real Time Review (NW)

Notes of tar and dark berries on the nose
Prune and molasses taste on the palate
Medium length finish with some black licorice, falls somewhat flat

I gave it some time in the glass, but it may be from a bottle that's been open too long. I asked the server and he didn't know. He felt bad and brought me a tasting of two very high end wines just to be nice.

In the meantime, the wine never developed. It remained kind of flat. It had a little bit of the Sangiovese style but I didn't really like it. It's a super-Tuscan, so most likely a blend of Cabernet Sauvignon and Sangiovese.

This might not be a fair assessment, so I'll have to look for another opportunity to review this wine. I paid $17 for the glass at a restaurant on Long Island.

Raise a glass to real-time, wireless wine reviews!