food and wine pairing Archives - Page 19 of 103

24
Jul
2018

Prescription Vineyards 2016 Clarksburg Chardonnay

categories: Booze, Wine

I’m going to be honest, I have no idea where this wine came from. Ok, I mean, I know who sent it to me, but it’s one of those scenarios of winemaker and grapegrower getting together for a little side project, not telling anyone, and then wam! wine! And I have the utmost respect for that. Winemakers, like many of us, have creative juices flowing in them all the time. Sometimes, what they’re “day job” requires of them may not exactly scratch that itch. So it’s fun when he or she can take a step back and say, “Here, this is just for me. But I made enough for you too. If you want some.” (Read the full story.)

Prescription is just that. It’s filled with whit and whimsey; fun and flavor. It’s a wine you can pull out in a pinch and just drink. And that’s kind of what I just did…

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23
Jul
2018

Ranch 32 2016 Estate Cabernet Sauvignon

categories: Booze, Wine

When you think Monterey, what varietals do you think of? I’m going to guess the brain heads straight to Pinot Noir and Chardonnay. Indeed, the overall cool climate of the larger Monterey AVA is known for its maritime influence, as it’s nestled between the Pacific Ocean and the Monterey Bay — ideal conditions for the picky Pinot Noir and for crafting Chardonnay with crisp acidity. But when Monterey was first embarked upon as a winemaking region, the first vineyards planted were to, none other than the king of grapes, Cabernet Sauvignon.

Of course what we know now about soil composition and climate has greatly changed. Our enhanced understanding has allowed grape growers to plant grapes where they’ll thrive best. The Hames Valley, where Ranch 32 grows their Cabernet is one of the warmer portions of Monterey. Located at the foot of the Santa Lucia Highlands, the valley is sheltered from the afternoon winds and cooling temperatures that otherwise stream through the regions. And it is because of this warmth, along with the shaly loam soils, that Cabernet reigns supreme in the Hames Valley.

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18
Jul
2018

Clos du Val 2015 Hirondelle Vineyard Cabernet Sauvignon

categories: Booze, Wine

Clos du Val built their foundation like many Napa wineries did in the 1970s, with the great, noble Cabernet Sauvignon grape. According to the winery, the “crown jewel” of their estate program is the Hirondelle Vineyard located in the Stags Leap District. The vineyard spans 100 acres and is planted to nine different Cabernet Sauvignon Clones.

Stag’s Leap’s place along the valley floor gets love from the sun and cooling breezes from the San Pablo Bay, which means grapes plush tannins but also a vibrant acidity. This is probably why — as you’ll see in my notes — Clos du Val is able to craft an age-worthy Cabernet Sauvignon that is also completely approachable now.

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17
Jul
2018

Clos du Val 2016 Estate Chardonnay

categories: Booze, Wine

There are so many different styles of Chardonnay — from the crisp and refreshing, a result from 100% stainless steel fermentation and aging, to the full-out butter-bombs that occur from an abundant use of fresh oak and 100% malolactic fermentation. And then everything in between. How a Chardonnay tastes and feels is almost exclusively determined by the winemaker’s chosen process. Which Chardonnay you enjoy, well that is ultimately up to your personal palate. What I love about this Clos du Val Chardonnay is that it’s for the folks who are going to Dante’s fourth circle — the folks who can’t make up their minds. Soft palate, vibrant acidity, and depending on the temperature as milky (or not!) as you like.

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16
Jul
2018

Clos du Val 2016 Estate Pinot Noir

categories: Booze, Wine

Clos du Val is a name that I’d heard of but had yet to experience until just recently. The winery has been around since the 1970s Napa Valley boom and it seems that they’ve not just lasted through the years, but have developed and refined both their vineyards and their winemaking, becoming the triumph they are today. Once a Cab-dominant wine program, Clos du Val now boasts a full portfolio showcasing all the varietals the region does well. In the past I’ve been hesitant about Carneros Pinot Noirs — and, yes, I know it’s something the sub-AVA is known for. It’s just within these past two or three years that I’ve seen an increase in a more “hands-off” approach span across both grape growers and winemakers in this area, and I have to say that the results have been phenomenal (and delicious). Case and point is this estate Pinot Noir from Clos du Val.