Cosa Obra Sauvignon Blanc (2016) and Proprietor’s Blend (2013) Wine Review

Saturday afternoon, I was shopping at AJ’s Fine Foods, and was fortunate to be able to enjoy their Saturday tasting. This week they were featuring wines from Cosa Obra of Sonoma County.  There were 3 wines offered; a Sauvignon Blanc, a Pinot Noir, and a red blend.

I have to admit, as winemaker Gregory Hayes introduced the wines, I wasn’t all that enthused about trying a CA Sauvignon Blanc.  You see, for the longest time, if I had to choose a favorite varietal, it would be Sauvignon Blanc.  I have loved the crisp citrus, sometimes grassy, sometimes mineral notes, but usually prefer the New Zealand or French styles of this varietal. It seems the CA winemakers like to introduce oak, or too much oak for my taste, and I don’t care for that in my Sauvignon Blanc.  I say this, but at the same time, lately, I have found myself to be somewhat bored with my favorite varietal. 

Gregory poured the Sauvignon Blanc tasting. I swirled and sniffed and was “wowed’ and “wooed” by the nose. Lush tropical fruit, peach and orange blossom. The wine had a wonderful viscosity, more body than most Sauvignon Blancs and was very well balanced.  There was a luscious fruity finish, so much more than the typical citrus burst.  He mentioned that the wine was probably not chilled as much as it should be, but I thought it was perfect. At this temperature, there was nothing to hide behind. The wine is fermented in stainless tanks, but does just a short amount of time in neutral French Oak.  Fabulous!

As I was enjoying my tasting, Gregory mentioned that the wine was 100% Sauvignon Blanc and Sauvignon Musqué. When I sat down to write this, my curiosity led me to learn more about this Musqué. A Musqué is a clone or mutation of the parent grape that has Muscat (highly perfumed) qualities. Sauvignon Musqué is not yet recognized as a varietal, thus, though unique, is still considered Sauvignon Blanc. This discovery was quite exciting to me. My favorite varietal, once again, claimed and owned its distinction as my favorite varietal.  Though the importance of exceptional fruit must be noted, this fruit, thankfully, ended up in the right hands. 

I went on to taste the other two wines, both very fruit forward options.  I also purchased the Proprietor's Blend, a red blend of 96% Syrah and 4% Grenache.  I enjoyed the dark fruit, blackberry and blueberry and the wonderful peppery finish as well as the deft use of oak.

We enjoyed the Proprietor's Blend with Beef Fajitas on Sunday evening, and I look forward to uncorking the Sauvignon Blanc very soon.  I also plan to make Cosa Obra a stop on my next CA wine tour. Click the link below to print or save the recipe pairing suggestion.

Beef Fajitas

First & Local Red Wine ( 2013) Wine Review

Planning a holiday party and pondering which wine to serve?

For a party with several guests, especially where others may be bringing dishes to share, I always prefer to serve blends over single varietal wines.  I find them to be more interesting, more likely to please a variety of tastes and versatile for food pairing.  I choose a red option and a white.  

A while back, I tried the 2013 First & Local Red Blend at a Total Wine tasting and it instantly struck me as the perfect party wine.  At about $12 a bottle, it makes for an economical choice, yet in my opinion it drinks at a respectably higher price point.

First and Local is a California blend of Merlot, Zinfandel, Syrah and Petite Sirah. It has a rich deep purple color -  even the little bubbles that form around the edge of the glass when you pour it have a purple hue, sort of like grape juice. Yes, yes, I know, it is grape juice.  Incidentally, have I mentioned that I can’t stand grape juice, yet enjoy wine, never thought about it much till just now - I digress.

I very much enjoyed this wine.  On the nose, deep dark blackberry, spice, slight herbal notes and a hint of smoke. The herbal notes, specifically mint, became more pronounced on the second day. The silky round mouth feel cannot be overlooked yet at just the right time it delightfully gives way to a long slightly tart, peppery, juicy finish. This wine is great by itself and very versatile with food. Think meatballs, a cheese tray, barbecue sandwiches, pizza rolls, mushroom canapés, lamb chops and the list goes on.

Try this for your holiday party or with dinner. We enjoyed this with étouffée one night and on the second night,  Hamburger Hotdish.  Click the links below to print or save the recipe pairing suggestions. 

Etouffee

Hamburger Hotdish

Peachy Canyon Cirque du Vin Red Blend (2011) Wine Review

Cirque du Vin (Circus of the Wine) is the name of this week’s Wine Wednesday feature from Peachy Canyon Winery (Paso Robles, CA). This wine is their version of a Bordeaux style blend taking a few liberties with some of the varietals to give it a California twist. The 2011 vintage is comprised of 44% Merlot, 38% Syrah, 12% Cabernet Sauvignon, 3% Cabernet Franc, 2% Zinfandel and 1% Petite Sirah.

It should be noted that the blend for this wine varies with each vintage. Perhaps that’s the circus here. The cast is ever changing – somewhat mysterious – even intriguing - perhaps. Who will the players be the next year?

The nose on this vintage is one of blackberry, dark plum and subtle smoke. On the palate, the same fruit with an assertive but not overt acidity and bold lingering tannins on the finish. I must note that I found this wine to be much better the second day when cloves became a pleasant part of the nose as well  On day 2, the acidity became more balanced and the tannins a touch smoother. For food pairing, I say braised dishes particularly those that include beef like my Braised Beef Tips with Mushrooms or Bouja (Harvest stew). Both are great slow cooker options. To print or save the recipes, click the links below. 

Braised Beef Tips with Mushrooms

Bouja (Harvest Stew)