Kitchen Sink Reserve White Table Wine Review

Everything but the kitchen sink! This idiom came to mind as I was tasting this week’s Wine Wednesday feature, Adler Fels, Kitchen Sink Reserve White Table Wine.  I have to admit, the label lured me.  With a name like Kitchen Sink, I knew it had to be a blend and I always enjoy a blend - trying to figure out what each varietal is bringing to the table, or in this case the sink.

Adler Fels sources their grapes from top producers all across California - maybe that's where the "reserve" comes into play. The varietals and the percentages used for this wine are a well-kept secret. This happens to be an NV or non- vintage wine, which could be part of the secret - a blend of different vintages.  On the nose, tropical fruit and faint floral and vegetal notes. On the palate, pear and citrus with a somewhat herbaceous, almost medicinal ( but not necessarily in a bad way) finish. 

What varietals are in this blend? Well, it’s more like, what varietals aren’t. I found this wine to be more of a hodge podge than a blend.  There was too much going on all at once.  The wine didn’t unfold or evolve. It seemed as though the winemaker was trying to be everything to everybody, but that's sort of what the name implies.

We paired this with Spicy Chicken Lettuce Wraps. Try also with Shrimp Po' Boys.  Click the links below to print or save the recipes.

Spicy Chicken Lettuce Wraps

Shrimp Po' Boy

Rebel Coast Winery Sunday Funday White Blend (2013)

“Ice bank mice elf”. Say it fast three times! “Ice bank mice elf”. From Rebel Coast Winery, this week’s Wine Wednesday feature, the 2013 Sunday Funday comes with a peel off label containing a list of suggestions to liven up your party should things start to get a little stale and the aforementioned is one of those suggestions along with accepting your Mom’s friend request and swimming in a public fountain. 

I chose to try this Sonoma, CA white blend for Superbowl Sunday Funday. I always sort of make it a game with myself to try and name the varietals in a blend and then later research and see if I was right. This wine seemed largely Chardonnay on the palate with Viognier apparent on the nose and a little Sauvignon blanc for a splash of crisp acidity on the finish. I learned later that the blend is 90% Chardonnay, 8 % Sauvignon Blanc and 2% Viognier. The Chardonnay is stored in stainless for 10 months after the crush until all three varietals are blended together so for those who prefer an unoaked Chardonnay this blend may be something you’d be interested in.  The small amount of Viognier contributes largely to the nose of tropical fruit (pineapple and lychee). The Chardonnay gives it a velvety mouthfeel and the addition of the Sauvignon blanc provides the acidity that cleanses the palate that made me want to go back for each subsequent sip. 

For Super Bowl Sunday we enjoyed this while noshing on my favorite Spinach Dip recipe from Taste of Home Magazine. 

Also try this with Southwest Corn Cheddar Chowder or Chicken Pot Pie.  Click the links below to print or save the recipe. 

Southwest Corn Cheddar Chowder

Chicken Pot Pie

Mouton Noir Bottoms Up (2014) Wine Review

Bottoms Up! For all you country music fans, this is NOT the latest offering from Brantley Gilbert! This week's Wine Wednesday feature, the 2014 Mouton Noir ( French for black sheep) Bottoms Up comes to us from the Willamette Valley (Oregon) and winemaker André Hueston Mack.

This wine is considered a garage wine. Garage wines are wines that are limited production wines often made by négociants (winemakers who buy grapes and vinify them or buy wines and blend them and bottle them under their own label).

André Hueston Mack, a sommelier and winemaker who initially created wines for several New York restaurants now makes them available nationwide.

Bottoms Up is a blend of predominantly Riesling with small amounts of Pinot Blanc and Viognier. On the nose, peach, ripe red apple, pear and a gentle floral, somewhat perfume-like whisper I've come to relate to Viognier. On the palate, Big juicy fruit with a subtle sweetness and crisp acidic finish.

For food pairings, try with my Spicy Chicken Lettuce Wraps or with appetizers like Edamame Hummus with Won Ton Chips or Crab Rangoon. To print or save the recipes, click the links below. 

Spicy Chicken Lettuce Wraps

Edamame Hummus with Won Ton Chips

Crab Rangoon