Remy Pannier Rosé ď Anjou 2014 Wine Review

“The only thing appealing about Rosé is its color”. While at a wine tasting event this past weekend this is what another lady in attendance said when the person conducting the tasting poured a Rosé. It set me back when the person conducting the tasting agreed with her. GASP! How unfair, how untrue! If you’ve followed my blog for a while, you’re aware that in the past I too have been judgmental when it comes to Rosé which for the longest time would conjure up memories of my Grandmother’s holiday wine choice of Paul Masson sold in a carafe shaped bottle with a metal lid. I still shudder at the thought.

In recent years I’ve made a point to explore Rosé wines and though the color is quite lovely, I've found it’s not just another pretty face. I’ve realized one shouldn’t paint with so wide a brush. Actually, some of you may have fond memories of Paul Masson.  I’ve learned Rosé wines vary greatly just like red or white and can be comprised of many different varietals other than Zinfandel.

As I stood at the tasting, I was thinking about this week’s Wine Wednesday feature that I had just enjoyed the night before. The 2014 Remy Pannier Rosé ď Anjou is from the Loire Valley of France. The wine takes its name from its location of origin, Anjou the former French county. This wine is a blend of 70% Grolleau, 20% Gamay and 10% Cabernet Franc. Though all are dark skinned grapes the salmon color of this wine is likely achieved by the skin contact method where the juice is exposed to the dark skins for a limited period of time.

This is an off-dry wine with notes of strawberry and citrus blossom and a pronounced minerality. It starts slightly sweet on the tongue and finishes with a lovely crisp acidity. Because of the minerality I think it would make a great pairing with fish or shellfish and because it is off-dry it could be wonderful with spicy dishes.  We enjoyed it with Parmesan Encrusted Tilapia. Try it with Grilled Squid Tacos with Pineapple Slaw and a spicy Thai Remoulade. Click the links below to print or save the recipe pairing suggestions. 

Parmesan Encrusted Tilapia

Grilled Squid Tacos with Pineapple Slaw and Thai Remoulade

Ropiteau Bourgogne Pinot Noir (2013) Wine Review

ABV (alcohol by volume), this is what caught my eye on the label of this week’s Wine Wednesday feature the 2013 Ropiteau Bourgogne Pinot Noir.

All wine labels display the percentage of alcohol by volume. What does this mean?  If the label says Alcohol by Volume 12%, that means if you were to separate the alcohol from the rest of the liquid in the bottle, 12% of it would be alcohol.  It is a good idea to be mindful of this when you are consuming wine or any other alcoholic beverage for that matter, because it does matter. My point here is not all wine is the same. There is a significant difference between a wine that is 11% ABV vs. one that is 15% ABV. The more experienced you become in tasting wine, you can usually detect those that are higher in alcohol. 

What caught my eye with this label is something that I don’t believe I’ve ever seen before.  They listed a range of ABV, 11% to 14%.  Does it vary from bottle to bottle? Interesting. For what it’s worth, my thoughts in this case or with this bottle anyway is that it was on the lower end of the spectrum.

In many ways this wine drinks to me like a Beaujolais (another region and different varietal) but I found it to be a light bodied red similar in style to a Beaujolais. This wine is fermented in stainless steel than aged in oak for 6 months resulting in light tannins.  On the nose, notes of cassis, blackberry, violet and cedar. 

The beautiful burgundy colored wine (from which the color takes its name) offered flavors of raspberry, blackberry and flint. I found it to be a very well balanced wine though with a shorter finish than I would prefer. We enjoyed this with Grilled Spice Rubbed Chicken Thighs one night and Italian Street Fair Crepes the next. Try also with quail or other game birds. Click the links below to print or save the recipe pairing suggestions.

Grilled Spice Rubbed Chicken Thighs (oven roasting directions included)

Italian Street Fair Crepes

Loveblock Sauvignon Blanc 2014 Wine Review

Linear Acidity – a new descriptive I hadn’t heard before in a wine, but nevertheless, spot on with this week’s Wine Wednesday feature the 2014 Loveblock Sauvignon Blanc.

I love the backstory for this wine. For years I’ve purchased my share of Kim Crawford Sauvignon Blanc – it makes a regular rotation in my wine fridge as my "go to" New Zealand Sauvignon Blanc. When I came across Loveblock in the wine shop I had no idea as to the connection. I knew upon tasting it that Kim Crawford would soon be sharing the rotation with Loveblock. Both are delicious wines, though distinctly different. 

Now - the backstory. You see, in 2003 Kim Crawford and his wife Erica sold the brand that bears his name.  In the transaction they lost the commercial use of his name and for a period of time couldn’t make wine but could grow grapes. Loveblock marks their return to the industry.

On the nose, Loveblock features notes of tropical fruit (passion fruit), peach and sweet Ruby Red grapefruit. On the palate, pronounced peach, subtle minerality and citrus. 

The label uses the words “constrained” and “linear acidity”. To be honest the descriptive made the wine sound a little lackluster, but after tasting it, it strikes me as a more mature approach to Sauvignon Blanc. 

It’s not as zippy or acidic on the finish as Kim Crawford. The slightly rounder silkier mouthfeel is evidence of malolactic fermention. It's as if it's been reigned in a bit and that's not a bad thing. I think this wine has broader pairing appeal than Kim Crawford. The wide availability of Kim Crawford will likely seal it’s place in my rotation, but I won’t visit AJ’s Fine Foods without grabbing a bottle or two of Loveblock.

We enjoyed this with Steamed Mussels one night and Chicken Tortilla Soup another. To print or save the recipe pairing suggestions, click the links below.

Steamed Mussels

Chicken Tortilla Soup

SeaGlass Pinot Grigio 2015 Wine Review.

The SeaGlass label lured me in. Visions of sipping something cool, crisp and refreshing while taking in the ocean breezes coerced me like wavelets nipping at my toes on a secluded Caribbean beach can draw me deeper into the turquoise water.  

A creature of habit, I tend to gravitate toward the Pinot Gris of the Pacific Northwest, but at $12.99 (the “Calgon” moment at Bevmo was worth at least half that) I figured, “Why not?”

The label also found me googling sea glass. Sea glass is actually bits of broken glass from bottles, shipwrecks or other litter that get tossed and tumbled by the oceans waves until the edges are smooth and they take on a frosty appearance. Note to self – next time you’re at the beach – look for sea glass, the actual glass (and the wine for that matter), give the shells a rest.

Interestingly enough, my general impression to date of CA Pinot Grigio has been that it tends to be a little rough around the edges. This one showed me that there are exceptions.  A brand of the Trinchero Family Estates (Sutter Home) with a motto of quality wine at a fair price in this case exceeded my expectations.

This wine, 97% Pinot Grigio from Santa Barbara County and 3% Riesling from their Monterey county vineyards is fermented in stainless steel tanks at cold temperatures preserving the grapes natural flavors and aromas.

On the nose - pear, tropical fruit, mandarin orange and honeysuckle.  On the palate, well balanced citrus with a crisp mouth watering lingering finish.

We enjoyed this poolside with crudités, cheese and crackers. Next time, I’d pair with Grilled Shrimp with Wasabi Remoulade or Lobster Risotto. Click the links below to print or save the recipe pairing suggestions.

Grilled Shrimp with Wasabi Remoulade

Lobster Risotto

Michel Gassier Viognier (2014) Wine Review

“We do not inherit the earth from our ancestors; we borrow it from our children”. I loved this quote from the company’s website of this week’s Wine Wednesday feature the 2014 Michel Gassier Viognier. Committed to organic farming, they strive to allow the terroir to speak through their wines. The terroir in this case is that of the Languedoc-Roussillon sub region in the southernmost coastal region of mainland France, bordering Spain and the Mediterranean Sea.

On the nose; stone fruit, fresh herbs and vanilla.  On the palate; a slightly rounder mouthfeel than expected - evidence of malolactic fermentation. For this wine the winemaker blends wine that has not undergone malolactic fermentation with wine that has undergone malolactic fermentation to create the desired balance. Each year the blend can vary depending on what the terroir bestows.

I often think of Viognier as a “winter white” since it tends to be a fuller bodied white wine. This is that, but yet it has a citrus note, perhaps due to the blending that makes it great for midsummer pairing.

Enjoy with Grilled Spice Rubbed Chicken Thighs and Creamy Onion Potato Bake or a 7 Layer Mezze.  To print or save the recipes, click the links below.

Grilled Spice Rubbed Chicken Thighs

 Creamy Onion Potato Bake

7 Layer Mezze

Camp Viejo Rioja Tempranillo (2013) Wine Review

Campo Viejo (Spanish for “old field”) is also the name of the winery that brings us this week’s Wine Wednesday feature, the 2013 Campo Viejo Rioja Tempranillo. Rioja is a wine region in Spain where the primary varietal is a black skinned red wine grape known as Tempranillo. It is believed that Tempranillo is native to Spain.

Though the varietal is often blended with other varietals, single varietal Tempranillo wines are becoming increasingly popular and this wine is 100% Tempranillo. There are three main sub regions of Rioja - Rioja Alta, Rioja Alavesa and Rioja Baja.  The three sub regions vary due to altitude, climate and soil and the grapes from each sub region vary as well. As is quite common with Rioja, winemaker Elena Adell blended Tempranillo grapes from all three sub regions capturing her favorite characteristics from each.

In the glass, the wine had a deep dark cherry color. On the nose, dark fruit, vanilla and a hint of black licorice. On the palate - well balanced dark fruit specifically cassis and subtle smoke.

This is a great go-to weeknight wine. It’s consistent, affordable, an easy drinker and pairs well with a wide variety of food. We had it one night with grilled lamb chops and the next night with pizza.  Try also with my Bistro Burgers. To print or save the recipe pairing suggestions, click the links below.

Grilled Lamb Chops

Brittany's Bistro Burgers

Savor Collective Sauvignon Blanc (2015) Wine Review

To most of you it will be quite obvious as to why I had to try this week’s Wine Wednesday feature, the 2015 Savor Collective Sauvignon Blanc. The name alone was enough to find its way into my cart, but being a Sauvignon Blanc; especially a New Zealand (Malborough) Sauvignon Blanc has me wondering why I took just one bottle. I love NZ Sauvignon Blancs and some French ones as well. I’ve said it in the past, “Why does anyone else bother with the varietal.” I keep trying others thinking eventually someone will change my mind, but so far, I stand by that quote.

I always like to research the wines I review to learn as much as I can about them. This week, I was sad to find so very little about this wine.  Even the web address on the label was inactive.

This leads me to another topic that’s been on my mind. I know my friends in Tennessee are now excited that wine will be available in grocery stores. Since moving to Arizona where you can by wine at the grocery store, gas station, drugstore, you name it, I have a new perspective on this.  

As an appreciator of wine, I would gladly forego the convenience.  Here is what I see as a result.  There is a limited selection – everyone stocks the same wines from the large labels at competitive prices.  Then there are the big box wine stores. The selection may be a little better, but it still feels the same. Isles full of very drinkable wine, but no gems to discover.  It all feels like Walmart, the same merchandise everywhere with no one with any passion for the product waiting on you. The big box stores also seem to have winemakers that sell to or make wine for only them.  I suspect this may be the case with my feature this week.  I bought it at Total Wine, a big box store with a good selection at rock bottom prices. 

This wine however, to me drinks like a gem. It’s frustrating that it may be difficult to find anywhere else. However, if you are a fan of NZ Sauvignon Blanc, I suggest you try.  On the nose I found that grapefruit scent so signature to NZ Sauvignon Blancs but in addition, honey and nectarine. The mouthfeel was slightly rounder than the usual with just a touch more body, along with a slight salinity and minerality. It had that crisp clean finish I’ve come to expect that in this case, fit the name. It was long and lingering, causing one to pause and SAVOR the Flavors!

Try with Grilled Swordfish with Lime Crema or Prosciutto Pasta Roulade. Click the links below to print or save the recipes.

Grilled Swordfish with Lime Crema

Prosciutto Pasta Roulade