Hatch Green Chile Wine Review

It’s almost Hatch season… almost.  Perhaps it’s the anxiety of knowing I have just enough Hatch green chiles in my freezer for one more batch of enchiladas that caused the moment of weakness – the impulse to buy a “novelty” wine, this week’s Wine Wednesday feature, the non-vintage Hatch Green Chile Wine.

Though familiar with Hatch chiles, it wasn’t until moving to the Southwest and experiencing them fresh by the burlap sackful, that I fell in love.  Each season I buy what I think will be enough to freeze and hold me till the next season only to find that it’s never enough. The flavor of these chiles is so distinct - sort of like Vidalia onions.  Though the same onion is grown elsewhere, they only taste like Vidalias if grown in Vidalia, GA.  In this case, there is nothing like the peppers grown in New Mexico's Hatch Valley.

I refer to this wine as a novelty wine because it’s geared more toward the appreciator of Hatch chiles than the wine connoisseur. I’m not sure what this says about me, but I couldn’t resist.

First off, note that this wine isn’t made from chiles.  It is a grape wine with chiles added. Grape wines are often described as having notes/aromas of other fruits, vegetables, berries and spices etc., but those notes are the result of the varietal, soil, climate, wine making process and how it’s aged. Therefore, it tends to be a more nuanced experience. In the case of this wine, it’s one note, and it’s blatant.

I’ve not been able to find the varietals used in this wine, though I'm confident Riesling is a significant part of the blend.  The winemaker's (St. Clair Winery) fact sheet  just states that it is a “proprietary blend”.  The chiles are cold soaked in white wine and as a result the wine is infused with the flavor of fresh Hatch green chiles.

I found this to be about the palest wine I’ve ever seen – barely a hint of color in the glass. I was thrilled as I took in the unabashed, unmistakable scent of fresh Hatch green chiles. This is a semi-sweet wine with a round mouth feel and a clean peppery finish.  The pepper on the palate was not as bold as the scent on the nose, but it’s prominent and expected.

For an infused wine, I feel this is very well done.  For my personal taste, though I understand the approach, I wish it was just a little less sweet.

Pair with Green Chile Chicken Enchiladas (why not layer flavors?), or Spicy Chicken Lettuce Wraps.  Click the links below to print or save the recipes. 

Green Chile Chicken Enchiladas

Spicy Chicken Lettuce Wraps

H&M Hofer Bio Grüner Veltliner (2015) Wine Review

Is that a bottle opener on the end of your cork screw? Why would you need that? Some of your friends are beer drinkers – gasp! Perhaps that's why, or perhaps you need a bottle opener to open your wine. 

Seeing the closure on this week’s Wine Wednesday feature, the 2015 H&M Hofer Bio Grüner Veltliner, caused me to add it to my cart.  It’s the first time I’ve seen a wine that you needed a bottle opener to open. I found this at Whole Foods (It’s made with organic grapes) and I couldn’t resist.

To be honest, I didn’t have high hopes. It’s like the first time I saw a bottle of wine with a screw cap, could it be any good?

Well, yes it can be.  I loved it. It’s one of the best Grüner Veltliners I have ever had.  Notes of pear, honey, and orange blossom on the nose presented slightly sweet with big fruit and white pepper on the palate.  It was lively on the tongue, evidence of stainless steel fermentation, and it delighted with a long finish.  It was a perfectly balanced wine, which makes it extremely versatile.

So, do you have to finish it all in one setting? No, not unless you want to. Though you can’t put the bottle cap back on, one of my wine stoppers seals it nicely.  I wrote this blog post last night while sipping on a glass, and have plans to enjoy it with Parmesan Encrusted Tilapia for dinner tonight.  Next time, I’ll plan ahead, and serve it with Wiener Schnitzel Hamburg Style, Lyonnaise Potatoes and Lettuce Salad with Hot Bacon Vinaigrette, and relive some fond food memories of days spent in Austria. Click the links below to print or save the recipe pairing suggestions.

Parmesan Encrusted Tilapia

Wiener Schnitzel, Lyonnaise Potatoes, and Lettuce with Hot Bacon Vinaigrette

Ernie Els Big Easy Red (2014) Wine Review

On Saturday night, our neighborhood wine club held its monthly gathering where each couple brings a bottle of wine and an appetizer.  This month’s theme was South African wines. I went to AJ’s Fine Foods, the best hope for something other than the limited mass production options at the local big box stores. (This is where I’m tempted to go off on a rant about the lack of wine shops in areas, especially here in AZ, where wine can be purchased in grocery stores and then big box stores, eliminating boutique wine shops with interesting finds, but I digress.) 

I was fortunate to find a bottle of Protea Chenin Blanc which I’ve reviewed in the past, and also this week’s Wine Wednesday feature, the 2014 Ernie Els Big Easy Red.  I chose to take the Chenin Blanc to the event because I was familiar with it, but also because it paired well with the Cucumber Salmon Canapés I brought as an appetizer. 

I decided to open the Big Easy Red on Sunday and as I suspected, it paired perfectly with the Grilled Lamb Chops I had planned for dinner.

Big Easy as the label states, is “big in stature, gentle in character”.  A blend of 61% Shiraz, 20% Cabernet Sauvignon, 6% Mourvedre, 5% Grenache, 4% Viognier, and 4% Cinsaut. On the nose, notes of black raspberry, ripe cherry, and baking spice. On the palate, slightly herbal, with ample fruit and noteworthy pepper on the finish. This dry wine features moderate to slightly assertive tannins.

As I mentioned, we enjoyed this with Grilled Lamb Chops, try also with Braised Beef Tips and Mushrooms. Click the links below to print or save the recipe pairing suggestions.

Grilled Lamb Chops

Braised Beef Tips with Mushrooms

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

Santana Savor - Mumm Napa - Wine Review

Toast the New Year with Santana!

Recently, my husband Lee and I were able to steal away for a day trip to Napa. As they like to say in Napa, “Cab is king”. Though I’m not all that crazy about Cabernet Sauvignon, I keep trying, thinking eventually I’ll find the one that will change my mind.  Though Cab is king, there is still plenty in Napa for me to enjoy. We visited several wineries and tasted at three of them. We always plan where we’ll visit before we leave and route our tour accordingly.  This time, Lee chose the wineries, but as we drove past Mumm Napa, I asked that we include it and make it one of our tastings as I was familiar with Mumm Champagne and sparkling wine and I thought just maybe we might find our bubbly for this NYE. As it turned out, we did.

Mumm Napa came about when Guy Devaux was sent by G.H. Mumm, of the renowned Champagne house in Rheims, France, to discover the ideal area in the U.S for growing Champagne grapes. The first vintage was produced in Napa in 1983.

We tasted several delicious sparkling wines (Sparkling wines can only be labeled as Champagne if they are from the Champagne region in France and if certain traditional wine producing methods of the region are used.)

As we tasted, we learned about Mumm’s Santana series.  This is a collaboration with rock guitarist Carlos Santana.  A portion of the proceeds benefit the Milagro Foundation established by Carlos Santana and his family.  The foundation provides grants to tax-exempt community organizations that work with children in the areas of education, health and the arts.

There are currently three wines in the series.  We chose Santana Savor, a blend of 47 % Chardonnay, 45% Pinot Noir, 6% Pinot Meunier and 2% Pinot Gris. Oh, how I love blends! The wine presents notes of stone fruit; apricot and peach as well as apple and shortbread. It is very fruit forward and subtly sweet on the finish. Because it is slightly sweet, it will pair well with one of Lee’s favorite dishes, Green Chile Chicken Enchiladas. If you’re having hors d’ oeuvres this NYE, it would also pair well with Cucumber Salmon Canapés . Click the links below to print or save the recipes.

I wish you all the best life has to offer in 2018!

Green Chile Chicken Enchiladas

Salmon Cucumber Canapés

Brancott Estate Flight Song (2016) Wine Review

How many calories are in a glass of wine? Well, that all depends.  It was when I came across this Wine Wednesday’s feature, the 2016 Brancott Estate Flight Song Sauvignon Blanc, that I considered this question more closely.  I noticed the label said it is “crafted to be 20% lighter in calories”.  This sort of surprised me.  Of course, I’m familiar with the Skinny Girl wines, though I’ve never tried them.  To be honest, though I enjoy wine, I don’t feel I consume enough that the 20% savings in calories is worth the compromise of the wine experience.  However, it did cause me to pause because I don’t remember seeing a well-known label such as Brancott touting a low-calorie wine.  So, I shelled out the $15.99 and gave it a try.

Before I get into my review of the wine, I think it pertinent to point out where the calories in wine come from.  Generally, it’s either sugar or alcohol. Low calorie wines also tend to be lower in alcohol.  In the case of this week’s wine, it is 9% ABV. A popular equation I came across to determine the calories in a glass of wine is to multiply the serving size x % alcohol by volume x 1.6.  This equation works best for dry wines. A serving of wine is generally considered to be 5 oz. with about 5 glasses in an average bottle.  So, in the case of Flight Song, using this equation, multiply 5 oz. x 9 ABV x 1.6, and you get 72 calories. Their website indicates that there are 88 calories.  As you can see the equation isn’t exact, but it can get you in the ballpark. Keep in mind also, that some sweeter wines like Moscato are lower in alcohol, but the additional sugar could make it higher in calories than a dry white with a higher alcohol content.

So, after all that, how was the wine?  Was it the best Sauvignon Blanc I’ve ever had? No. But, it was far from the worst. I thought it might seem watery or lackluster, but I found it to have the qualities I’ve come to love in a New Zealand Sauvignon Blanc.  On the nose, tropical fruit, grapefruit and green vegetables. On the palate it exhibited nice body and was well balanced with the citrus notes stealing the show. I found it to have a short finish – not evolving the way other favorite Sauvignon Blancs do, but in the end, I wasn’t disappointed with the purchase. 

I noticed that the regular Brancott Sauvignon Blanc has about 119 calories per 5 oz. serving and 13.5% ABV. Over the course of the holiday party season, that 34 calories per glass could allow you a few extra hors d' oeuvres and the lower alcohol content isn't necessarily a bad thing either.  Speaking of hors d' oeuvres, Flight Song would pair well with Salmon Cucumber Canapés, Crab Rangoon and Boiled Shrimp Cocktail.  Click the links below to print or save the recipes.

Salmon Cucumber Canapès

Crab Rangoon

Boiled Shrimp Cocktail

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

Bodegas Shaya Arindo Verdejo (2013) Wine Review

It was in August that my husband treated me to a birthday dinner at VB Lounge, a place in Chandler, AZ, I had been wanting to check out.  As per usual, I had perused the menu prior to our arrival, and my taste buds were set.  The server handed me the wine list, I ordered, only to have her come back and say that they were out of what I’d requested – gasp! She then suggested a Verdejo, pronounced Vare – DAY – oh, which wasn’t on the wine list, but she highly recommended. It turned out to be a wonderful suggestion, and I was reminded of a varietal that I enjoy and don’t often purchase because there isn’t usually a broad selection and you have to ask or search it out at the wine shop.

My next trip, I was sure to bring home a Verdejo - this week’s Wine Wednesday feature, the 2013 Shaya Arindo.  The grapes for this wine are sourced from a vineyard in Segovia in the Rueda region of Spain where the primary varietal is Verdejo. Wine labeled as Rueda Verdejo must be at least 85% Verdejo. This wine is 100% Verdejo.

The wine exhibited a beautiful golden color. On the nose, tropical fruit, honey and a noticeable minerality. The wine though fermented in stainless, still possessed a creamy, silky mouthfeel that I found surprising while still providing a familiar well-balanced acidic finish.  I liked the body of this dry white wine, making it more versatile for pairing.

We enjoyed this with steamed mussels and I used the wine in the mussels as well. Try also with Prosciutto Pasta Roulade.  Click the links below to print or save the recipe pairing suggestions.

Steamed Mussels

Prosciutto Pasta Roulade

Bulgariana Cabernet Sauvignon & Syrah (2011) Wine Review

When I think of different countries and/or regions known for wine production, I must be honest, Bulgaria isn’t one of the first that comes to mind.  This week’s Wine Wednesday feature, the 2011 Bulgariana Cabernet Sauvignon & Syrah Blend piqued my curiosity and caused me to do a little research.

In the 80’s, Bulgaria was the world’s second largest producer of wine, but the collapse of communism caused the industry to decline. However, it is on its way back to the extent that the Thracian Valley is one of Wine Enthusiast’s Top 10 Wine Travel Destinations for 2017. Who want's to go?

The Thracian Valley (Southern Bulgaria) produces Mavrud (a red varietal thought to be indigenous to the area) as well as Merlot and Cabernet Sauvignon among others.

Bulgariana is a 50%/50% blend of Cabernet Sauvignon and Syrah. It has an intense deep garnet color.  On the nose, blackberry, cassis, very very ripe plum and coffee. On the palate, it wasn't as aggressive as I might have expected from a wine of 14.8% alcohol by volume. It started out very fruit forward, slightly sweet and sort of jammy in the middle with a welcomed peppery finish.

Incidentally, the wine wasn’t quite as sturdy the second day. It was a touch sweeter, though it kept its peppery finish, which made it a great pairing for barbecue and sloppy joes. We enjoyed this with Grilled Lamb Chops with Walnut and Herb Pesto the first night and Chipotle Chili Sloppy Joes the next. Try also with venison or bison. Click the links below to print or save the recipe pairing suggestions. 

Grilled Lamb Chops with Walnut and Herb Pesto

Chipotle Chili Sloppy Joes

La Quercia Montepulciano d'Abruzzo (2015)

My basil plant has become a basil bush.  What does that have to do with this week’s Wine Wednesday feature you ask? Well, it has to do with how I arrived at serving it. You see, I decided to use some of my fresh basil to make a double batch of my homemade marinara. 

Whenever I’m making “sauce” I usually freeze most of it for future meals, but after smelling it slowly simmer for a good part of the day, I had to reserve some for dinner that night.  So, I browned some hot Italian sausage, sautéed some mushrooms and heated it with my marinara – then decided to choose my wine.

 I had used some Chianti in the sauce, but when I noticed that my wine fridge was now void of Chianti, I spotted the bottle of 2015 La Quercia Estates Montepulciano d’Abruzzo. I thought to myself “Montepulciano – Sangiovese – Chianti – same thing – that’ll work”. That could all be true if not for the d’Aburzzo part I had hastily overlooked.

To clarify, Montepulciano is a town in Tuscany. It is also a red wine grape varietal. The key grape varietal grown in Montepulciano, the town,  is Sangiovese which is also the key grape varietal in Chianti.  However, Montepulciano d’Abruzzo is the Montepulciano varietal grown in the Abruzzo region of Italy. The good news is that though the wines are uniquely different they do share some common characteristics which still made my choice a delightful pairing for spaghetti with marinara.

Both wines tend to be very fruit forward and this one certainly was. On the nose, blueberry with a hint of spice and cassis. It was slightly sweet on the tongue but exhibited a well-balanced acidity with pleasant pepper on the finish. I actually preferred this over a Chianti with my sauce as my sauce is on the zesty side and with the addition of the Italian sausage, the wine stood up nicely to the bolder flavors. This wine is fermented in stainless steel with no barrel aging which in my opinion usually makes the wine a little brighter and more lively on the palate.

With a price point of $11 - $12 a bottle, this versatile wine for pairing makes for a great weeknight choice.

I would also recommend with pork loin or Baked Chicken and Wild Rice. Click the links below to print or save the recipe pairing suggestions.

Homemade Marinara

Baked Chicken and Wild Rice

Aveleda Praia Vinho Verde Wine Review

Vinho Verde is one of my favorite summer pleasures and this week’s Wine Wednesday feature the Aveleda Praia Vinho Verde is among the best I’ve had. 

Vinho Verde translates as “green wine”, but really means “young wine” as there are red, white and even rosé Vinho Verde.  It is “young wine” because most are meant to be consumed within a year of bottling. Therefore, most bottles don’t show a vintage year, though some list a bottling date. When shopping for Vinho Verde, the younger the better. Vinho Verde is not a varietal, but rather a growing region in the northwestern most area of Portugal.

The word Praia means beach in Portuguese and the name was possibly chosen because of the vineyards proximity to the Atlantic Ocean. Or maybe, it’s because it’s an exceptional wine for an afternoon on the beach.

Praia is a blend of 40% Arinto, 30% Loureiro, 20% Trajadura and 10% Azal. The wine exhibits a pale straw color with slightly grassy and herbal notes along with pronounced lemon. As with most Vinho Verde, it is effervescent. Though not enough to be considered a sparkling wine, it is lively and refreshing on the tongue. I particularly enjoyed the luscious not-too-tart lemon and minerality on the finish. This one was a little more interesting (I hesitate to say complex as it goes against the nature of Vinho Verde), but more interesting than most.

It is the perfect complement to a salad or seafood.  Serve with Lobster BLT Salad or nosh on Tortilla Chips with Garden Fresh Guacamole. Click the links below to print or save the recipe pairing suggestions.

Lobster BLT Salad

Garden Fresh Guacamole

Savor the Flavors of Sangria!

In last week’s Wine Wednesday feature I mentioned that I used the Beaujolais I reviewed (that I wasn’t all that impressed with) to make Sangria.  As a result, I’ve gotten several requests for my Sangria recipe. I’ll be happy to share, but first, a little about Sangria. 

First of all, if you can roll your R’s, please do, it seems to elevate this red wine punch into something a little more posh.  Say it with me, “sahn – GDEE – uh”.

Sangria is Spanish in origin and typically made with red wine. The name is believed to be derived from sangre, the Spanish word for blood, likely referring to its deep red color. Americans were introduced to Sangria at the 1964 World’s Fair in New York City, where it was the featured drink in Spain’s pavilion.

There are likely as many Sangria recipes as there are people who make it. In addition to the red wine, there is usually some sort of brandy or liqueur, sometimes spices, fruit juices and of course fresh fruit.  The mixture is refrigerated for several hours or overnight while the fruit imparts its natural sugars and flavors.  Sangria is served chilled over ice without the fruit.  You may choose to garnish with additional fruit.

There are now many premade Sangria’s and Sangria mixes on the market. I would encourage you to make your own. It’s so easy and so much better.  Serve it with tapas, tacos, or whatever you wish.  Just Savor the Flavors!

Red Sangria

Brittany Allyn
www.savortheflavors.tv
Serves: 1 Pitcher (6 glasses)

Ingredients:

1 bottle of Beaujolais-Villages wine (I like Louis Jadot)
¼ cup Triple Sec Orange Liqueur (Cointreau miniature)
1 cup White Grape Juice
2 TBSP Super Fine Sugar
2 Plums (preferably one red and one black) sliced
1 Orange sliced
7-8 Strawberries hulled and sliced
Additional fruit for garnish

Directions:

Pour the bottle of Beaujolais in a pitcher.  Add the grape juice, orange liqueur and super fine sugar.  Stir until the sugar dissolves. Add the fruit and stir.  Refrigerate for 4-5 hours or overnight – stirring occasionally.  Pour over ice and garnish with an orange slice and strawberry. I like to freeze strawberry slices into ice spheres for presentation.