Tag: food and wine pairing

Kobza Wines 2016 Wirz Vineyard Dry Riesling

I used to be the kind of wine drinker that would absolutely shy away from Riesling. That is until I met a new sommelier-friend who showed me that many Americans have a misconception about what Riesling really is, what it tastes like, and how versatile it can be—especially when it comes to German Riesling. Since that time I’ve been more open minded, tasting Rieslings from both abroad and at home and have been impressed what our New World winemakers have to offer. What I love about this expression of Riesling is that it tastes, for lack of a better expression, naked. As if I’m really tasting, not just the grape, but the vineyard—the dirt, the surrounding fields, the river that runs through it all. There are wines that you drink and then there are wines you experience. Experience Kobza Wines 2016 Wirz Vineyard Dry Riesling with me…

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Jamieson Ranch Vineyards 2015 Double Lariat Cabernet Sauvignon

Sip on a red wine and taste voluptuous, jammy fruits, a delicate acidity and just a backbone of tannin, and you may think at least three different varietals and I bet none of them would be a Napa Cabernet. Indeed, I had my partner in wine crime taste this blind and his brain went from Zinfandel, to Shiraz, and then settled on a rusty “Pinot Noir,” before saying that whatever it is, it’s definitely not a Cab. Oh how wrong you’d be and how wrong he was. I’m loving the innovation of the new generation of Napa winemakers—even those who have been in the business for years are evolving into this notion of “fresh fruit ripeness,” picking slightly earlier, using minimal intervention winemaking techniques, and ultimately crafting Napa Cabernet that can age elegantly for decades…but are completely gluggable now.

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Duckhorn 2017 Sauvignon Blanc

Duckhorn Sauvignon Blanc is a classic, am I right? And when you’re craving it, there’s just nothing else like it. Distinct in both flavor profile and texture due to the use of both the blanc and musqué clones, the winemaking team also utilizes just a small percentage of oak in their aging program to help lift the flavor and mouthfeel.

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Jamieson Ranch Vineyards 2016 Whiplash Red Blend

Now here’s a red wine you can sink your teeth into—without staining them red or purple. If in the mood for something with some grit and texture, something with an “I don’t give and eff” attitude, then this is the wine for you. It’s bold, bodacious, with serious backbone, yet absolutely 100% casual. Call the blend a “kitchen sink” blend if you will, but know that it’s crafted with finesse and not a drop of it will go down the gutter. Bonus points for the low price point and the fact that you can pair it with your finest steak just as well as you could a sandwich. 

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Ranch 32 2016 Chardonnay

I’m loving the cool climate wines from Ranch 32. From their Cabernet Sauvignon to their Pinot Noir, they truly keep the essence of the fruit in the bottle. And this Chardonnay is no exception. Aged completely in stainless steel, just a kiss of ML in the blend, Ranch 32 truly knows what “minimalistic winemaking” means. Bonus point: this restrained Chardonnay comes at an affordable price, which means you can enjoy this wine just as easily with a mid-week meal as you could on date night.

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