2016 Granbazán Albarino Etiqueta Verde Wine Review

It’s white wine season! Well it is in Phoenix anyway.  Though the temperatures this time of year are the very reason I moved to the Valley of the Sun, this year has been exceptional with highs hovering around 80° F every day for the last week, and forecast for the coming week as well.   So, you aren’t reading this to get a weather report? Sorry, I can’t help myself.

This week’s Wine Wednesday feature the 2016 Granbazán Albarino Etiqueta Verde is the perfect wine for warm sunny days.  From the Rias Baixas region of Spain, this Albarino (pronounced Al-boh- REEN- Yoh) is a great representation of the indigenous varietal. Etiqueta Verde translates as “green label”, denoting the entry-level offering from Granbazán.

On the nose, honeydew, kiwi, and grassy notes. It’s wonderfully zippy and refreshing on the tongue with herbal and citrus notes on the palate. The finish is crisp and citrusy, with a bit of salinity lingering.  The Rias Baixas is a coastal sub-region of the Galicia region in Northwestern Spain, and the cool, damp sea air contributes to this delicious wine. If you like Vermentino; try this Albarino. We enjoyed this with Lobster Risotto (used it in the recipe too). Try also with Steamed Mussels. Click the links below to print or save the recipe pairing suggestions.

Lobster Risotto

Steamed Mussels

Cantine Di Dolianova Dolia Vermentino Di Sardegna (2014) Wine Review

Happy Wine Wednesday! I'm back. I chose to give up wine as my Lenten sacrifice  and decided during that time I would refrain from writing about it as well.

If I had to choose (thankfully I don't), I tend to prefer white wine, crisp and dry and also enjoy exploring alternative whites. One I particularly like is Vermentino. If you like Sauvignon Blanc or Albariño, I would encourage you to try Vermentino.

Half of all Vermentino comes from the Italian island of Sardinia as does this weeks featured wine, the 2014 Cantine Di Dolianova Dolia Vermentino Di Sardegna.

There are generally two styles of Vermentino; one more silky and creamy and the other more crisp and floral. This weeks feature is more like the first and probably the style I prefer, especially with food as pairing options are a little broader.

On the nose, notes of pear and honey, herbs and limestone. On the palate, citrus with a subtle salinity perhaps from the sea air, a touch of pepper on the finish and that slightly silky mouthfeel - the result of malolactic fermentation.

Vermentino is my go-to pairing choice with Mexican food, especially seafood or chicken based dishes. Try with Grilled Squid Tacos or Tempura Fish Tacos. Click the links below to print or save the recipe pairing suggestions.

Tempura Fish Tacos

Grilled Squid Tacos

2013 Elicio Vermentino Wine Review

“Vigneron” – is a new word for me this Wine Wednesday. The definition – French for a person who cultivates grapes for winemaking. Prounounced Vēnyə rôn. And for this weeks feature, the 2013 Elicio, the vigneron is Raphaël Trouiller. At least that’s what it says on the bottle.

The single grape on the label perhaps alludes to the fact that this is a varietal wine from the southern Rhone Valley (Rhone River Valley) where most wines tend to be blends. This one - a Vermentino. I happen to be quite fond of Vermentino, though most I’ve tried are Italian. It’s interesting that the word “elicio” is Latin in origin but its use is Italian meaning “to entice out”. And what has been enticed out of these grapes proved to be quite favorable. On the nose, tropical fruit, lychee and orange blossom along with a slight salinity. On the palate, citrus, light minerality, and a crisp clean finish.

I officially have spring fever (woke up with “Take Me Out to the Ball Game” spinning in my head) and this wine is the perfect spring /summer choice – refreshing by the glass and perfect with light fare, especially seafood. We enjoyed this for appetizer night where we had Manchego and Marcona Almonds drizzled with honey and later my Grilled Shrimp with Wasabi Remoulade. Try this with Lobster Risotto or marinate some shrimp in the dressing for my Romaine Salad with Pineapple Basil Vinaigrette, grill them and serve them over the top. Yep, that last one, that’s what I’m going to try next. Can’t wait to Savor the Flavors! To print or save the recipe pairing suggestions, click the links below. 

Grilled Shrimp with Wasabi Remoulade

Lobster Risotto

Romaine Salad with Pineapple Basil Vinaigrette

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