Cold Day Red

Image is courtesy of Cusumano

  Today is supposed to be the coldest day in almost 200 days for Seattle--sigh.  With that said, there are things we can do to overcome the gray skies and bone chilling cold.  One of my personal favorites, drink red wine!  On days like this, I like to drink reds that are full bodied and velvety--Cab, Merlot and Syrah usually do the trick because they have solid tannin structures, much complexity and fruit driven flavors.

  2009--Cusumano Merlot from Sicily, Italy is my pick for the perfect, 'Cold Day Red.'  With notes on the nose of truffles, earthy tobacco, blackberries and dark chocolate, this wine may surely win your heart over.  You may want to continue smelling the nose before moving onto the palate as it will change and open up with time.  Once you decide to move on, the palate is full of ripe blackberries, vanilla, creamy oak and more of that earthy tobacco.  This Merlot is dry to the bone with a solid tannin structure that will continue to soften and will also impart new flavors as it ages.  The finish is even more dry with persisting vanilla and toasted oak flavors on the palate.
 
  Since this Merlot is from Sicily, it has enough acidity to pair with the richest of foods.  Try truffle infused triple cream cheeses, olives and wild boar for an exciting wine and food adventure and don't hesitate to pair with your favorite pasta dish--it will be a hit with this wine.  If you feel inspired to try this wine, please feel free to come visit me at Seattle Wine Outlet, the Sodo location or the rest of our lovely staff at Greenlake Wines!


  Ciao!
  Erin

(I try to list all the images I source and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

Italian Whites for Everyday

Image is courtesy of Terre Margaritelli

 
  Sometimes I think I could easily go without white wine until summer--then I try something unique and I quickly change my mind.  There are so many varietals and blends that I have yet to try and many that work well with everyday dinners.  I can appreciate both creamy whites and crisp, bright whites, but a combination of the two can often result in an even more satisfying wine.

  2009--Terre Margaritelli Pietramala is my favorite white of the week, hands down.  Pietramala is a blend of 85% Trebbiano and 15% Grechetto.  Trebbiano is typically quite fruit driven and high in acidity so it is best drunk young, while Grechetto is a very thick skinned grape which is primarily used as a blending grape to add depth and complexity with often earthy and nutty flavors.  In this particular blend, sweet honeysuckle, fresh hay and toasted oak are prevalent notes on the nose.  When you reach the palate, there are more of those sweet honeysuckle notes, creamy oak and great overall mouthfeel.  The finish is simple with more of that creamy oak, vanilla bean and fresh lemon--delicioso!

  This wine is delightful on its' own, but would pair nicely with hard cheeses, crostini and crab cakes.  If you are looking for a wine for everyday and special occasions, this is your wine.  Please feel free to stop by Seattle Wine Outlet here at Sodo to try this true gem and perhaps, take a bottle home for only ten dollars!


Ciao!
Erin

(I try to list all the images I source and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

More Catullo!

  Image is courtesy of Bertani

  Being memorable is a true gift.  When it comes to wine tasting, the act can seem tedious and often boring as many wines don't stand out from the pack and wines from the same region have a tendency to taste similar.  However, once you try one sip of a wine that knocks your socks off, you know you will remember it forever.  Today is that day for me and I am excited to share my thoughts about this lovely wine from Verona, Italy.

  So here it is, 2007--Catullo Bertani.  Catullo is a blend of Cabernet Sauvignon, Corvina and Veronese grape varieties.  It is similar to Amarone in that the grapes are barely dried before vinification which adds both dimension and color to the wine.  Bright raspberries, truffles, toasted oak and white pepper are just some of the notes I get on the nose.  Soft tannins are evident on the palate along with more truffles, bright raspberries, chocolate nibs and bright acidity.  White pepper and earthy truffles linger on the finish and may entice you to pour yourself more of this delicious wine.  Remember that wines with this much complexity and beauty need to be decanted for several hours before enjoying.

  Catullo would pair beautifully with semi-hard cheeses, olives and my personal favorite, veal.  It's got enough acidity to pair with almost any dish and rich enough to drink perfectly on its' own.  If you feel inspired to try it, please come by Greenlake Wines and visit myself and the rest of our lovely staff!


Ciao!
Erin

(I try to list all the images I source and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

Carmenere for Everyone!

  Image is courtesy of wine-tastings-guide.com

  When I ask people about Carmenere they typically look at me with puzzled faces.  Carmenere is a grape variety out of France that is considered part of the original six grapes that make up Bordeaux, France which also includes, Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot.  It is quite rare to find it in France now and most of it has been planted in both Chile and South America.  It is a part of the Cabernet family and its' name stems from the french word crimson (carmin) which relates to the color of leaves before leaf-fall.  Herbaceous notes, bright fruit and spicy flavors are most common in Carmenere and it is usually medium bodied and best drunk younger than other Bordeaux varietals.
 
  Today I have the pleasure of trying another rare gem here at Greenlake Wines.  2006--Casa Silva Reserva Carmenere is without a doubt, delicious.  Roasted peppers, black cherries and vegetal notes marry well on the nose and continue to evolve the longer it sits.  More peppers, dense cherries and sweet figs are present on the palate and a velvety mouthfeel is complimented by super soft tannins and loads of creamy oak flavors.  This wine is 2006 vintage and so as tempting as it may be to skip decanting and start drinking, don't.  Try decanting for several hours before opening and check in every hour or so to see how the nose, palate and finish change.  When you move onto the finish, notes of toasted pepper, oak and more of those black cherries continue on your palate for a smooth and long end to a perfect sip of wine!

  Blue cheeses, salumi and rustic bread are just some of the foods that would work well with this wine.  If you enjoy any of the Bordeaux grapes, it is worth your while to stop by and try a splash of this unique and dreamy wine.  Feel free to visit myself and the rest of our lovely staff here at Greenlake Wines/Seattle Wine Outlet.


Ciao!
Erin

(I try to list all the images I source and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

Tasting Educates Palates

  Image is courtesy of www.marchesibarolo.com

  Fall is here--whether or not we are ready to admit it is irrelevant.  With that said, it is time to slowly bring out the reds and start enjoying them with warm comfort foods.  Many of my favorite comfort foods are Italian, but with so many choices at your local wine shop, sometimes it can be difficult to choose a great wine with out being fluent in Italian.  One thing I like to do is to start trying different varietals and then compare them with one another.  Sangiovese, Chianti, Nebbiolo, Barbera, Barberesco, and Barolo are common ones you may see in the Italian section.  Once you decide on one or more you like, try different producers and you may find yourself enjoying wines from specific regions.

  Today I am trying 2008 Ruvei--Barbera D'Alba.  This particular wine is a blend of 85% Barbera and 15% Nebbiolo.  Barbera is typically high in acidity with notes of berries, while Nebbiolo is very high in tannins with notes that can range from tobacco to violets to truffles.  This 2008 vintage is lovely--cinnamon, vanilla and red raspberries are just some of the notes I get on the nose.  The palate on the other hand, is full of truffles, tart raspberries, subtle oak and bright acidity.  Yum!  More of those raspberries co-mingle nicely with more truffles in a clean and bright finish.  In my mind, this is a winner.

  This wine is high enough in acidity that it can pair with the richest of foods.  Comfort foods that would pair well with this wine may include Cacio e Pepe (Roman pasta dish), Veal chop or an array of hard Italian cheeses.  This wine is such a unique wine and if you feel inspired to come try it, please feel free to stop by Greenlake Wines and visit myself and the rest of our lovely staff.


Ciao!
Erin

(I try to list the images I source and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

Why Washington Loves Syrah

  Image is courtesy of 509 Wine Company
 
  There are days that are just plain awful--it rains, you run late to everything, your day is stressful and to make matters worse, it seems unending.  That is my day today.  However, one small thing can turn your world upside down--a smile, a friendly gesture, a phone call, etc.  Today, that one small thing for me happens to be a taste of a lovely Walla Walla Syrah which inevitably puts a smile on my face. 

  So here it is, 2008--509 Syrah Walla Walla Valley.  Dark cherries, ripe blackberries, toasted oak and sweet figs produce aromas that may leave you smelling this one for much time before proceeding to the palate.  When you do decide to move onto the palate, you notice great mouthfeel in this rich and robust Syrah.  More of those dark cherries, floral vanilla, sweet figs and toasted oak flavors blend together well.  Spicy pepper and sweet figs make for the ultimate spicy and sweet sensation on the finish and will most likely leave you wanting more!  This wine will open up more with time so be sure to decant and taste through out the different stages to see how it changes.

  Like I said before, this is a wine to enjoy after a long day of work.  Kick your shoes off, find a comfy seat and pour yourself a generous glass of this fabulous Syrah--no food necessary.  If you must though, triple cream, semi-hard cheeses and fresh bread would pair perfectly with this wine.  509 Syrah is available here at Seattle Wine Outlet and Greenlake Wines so feel free to come visit myself and the rest of our lovely staff while it's still here!


Ciao!
Erin

(I try to list all the images I use and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

100% Cabernet Sauvignon Forever

  In my opinion, most serious Washington wine drinkers love Cabernet Sauvignon.  There are always varietals that become popular including Syrah and possibly even the comeback of Merlot, but for the most part, Cab is king.  What makes it so special?  It has a rather complex flavor profile, strong tannin structure and while perfect on its' own, can hold up to the richest of foods.  If you didn't already catch it, Cab, by nickname is my favorite varietal, hands down.

  Today, here at Greenlake Wines, there are several bottles of wine on the counter waiting for me to try.  One of them is 2009--Bigelow Cellars Cabernet Sauvignon.  What I love already about this wine is that they wrote on the label, 100% Cabernet Sauvignon.  You only have to have 75% of a certain varietal to call it that.  For example, if I make a Cab and it has 75% Cab, 15% Merlot, 5% Syrah and 5% Malbec, I can still call it Cab.  There are so many lovely Bordeaux style blends across the board that sometimes it is very refreshing to try a single varietal on its' own.  With that said, the nose is full of tobacco, black raspberries and present, yet balanced oak.  Black raspberries fill the palate well alongside notes of dark chocolate and creamy oak.  The palate also has great mouthfeel and a robust, solid tannin structure that you will most likely want to sip slowly.  Tobacco and dark chocolate continue for a lengthy amount of time on the finish and you may hold your glass up for another splash.

  Triple cream cheeses. olives and filet mignon are just some of the foods that would pair beautifully with this Cab.  If you don't want any food to get in the way, I understand, it's great on its' own!  If this wine sounds exciting to you, please feel free to come visit myself and the rest of our lovely staff here at Greenlake Wines!


Ciao!
Erin

Say Yes to New Zealand Pinots!

Image is courtesy of Saint Clair Family Estate Wines

 
  When tasting wine, it's very easy to fall into a trap.  Many of us wine tasters are quite predictable--we like the same varietals, we enjoy the same wines and we often visit the same wineries.  Now, there is nothing wrong with enjoying specific wines, but if we don't venture out into the world and try something new every now and then, we are not training our palate.

  Like our predictable nature, we associate varietals with certain regions.  Most of us here in the states think of Pinot Noir as a varietal in relation to Willamette Valley, Oregon or Sonoma, California, however, there are some wonderful Pinot Noirs coming from one of my favorite wine destinations, New Zealand.  2007--Saint Clair Pioneer Block 14 Doctor's Creek Pinot Noir just happens to be one of these wonderful Pinot Noirs.  Sour cherries, white pepper and vanilla are prevalent on the nose and may make you want to enjoy the nose for quite some time before moving onto the palate.  Immediately, more of those sour cherries are present on the palate and co-mingle nicely with ripe plums, vanilla and toasted oak amidst super soft tannins.  Pinot Noirs are typically high in acidity and love oxygen so make sure to let this one decant for awhile and see how the flavors open up.  When you reach the finish, more of those bright cherries and soft vanilla notes continue on.

  This wine is truly beautiful on its' own, but I have a few ideas for food.  Try pairing this with an irish cheddar, grilled salmon and root vegetables for the ultimate treat.  If this wine sounds delicious to you, please feel free to come visit myself and the rest of our lovely staff here at Greenlake Wines!


Ciao!
Erin

(I try to list the images I use and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

Save the Birds, Drink the Wine!

Image is courtesy of winesnw.com
 
  Some of my favorite wineries produce wines that you may never see.  Many of these wines are produced for private events, charities and auctions.  What makes these wines so special is that often, after being used for whatever event, are not poured in the tasting room, but sit well in the bottle until someone smart finds them.
 
  When I mention 'Raptor House Project' people shake their heads in confusion.  It sounds like just another new Washington winery, but alas, it is a side project for the very famous, Kestrel Vintners which is based out of Prosser, Wa and has tasting rooms in both Leavenworth, Wa and right across from me in Woodinville, Wa.  The Raptor House Rehabilitation Center is a place that cares for sick, injured or even orphaned birds to full recovery and then returns them back to the wild.  A portion of the proceeds from this wine go to support the Raptor House Rehabilitation Center since they rely purely on donations.

  So here it is, 2005--Raptor House Syrah.  Looking at the vintage you can tell this wine has had ample bottle aging so it is definitely a wine to decant for hours before enjoying.  Sweet figs, spicy peppercorns, vanilla and black raspberries are just some of the notes I get on the nose. Moving on to the palate, super soft tannins  balance well with more of those black raspberries, toasty oak and sweet figs.  The finish is truly unique with loads of tobacco and peppercorns that are reminiscent of smoking a fine cigar.  To make things more interesting, try this wine half an hour after it has been open and then again another hour or so later and observe how it changes.

  This wine would truly be divine with roasted leg of lamb, root vegetables and hard cheeses.  Come check out this wine for only fifteen dollars here at Seattle Wine Outlet and Greenlake Wines and visit myself and the rest of our lovely staff!

  Ciao!
  Erin

(I try to list all the images I use and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).

Wine from Georgia!

  Most of you are probably thinking that any wine from Georgia must be awful, but I think if you give it a try, you may change your mind.  There aren't many wines coming out of Georgia, but they are starting to produce wine and some of it is, dare I say, actually good!

  Today I am trying 2005--Kindzmarauli Marani Kakhetian Royal Red.  As you can tell by the vintage, this wine has had plenty of time to age well in the bottle.  It is a blend of two grape varieties called Saperavi and Budeshuri from the Kvareli region, Kachetia.  Toasted oak, dried cranberries and tobacco make for a delightful wine experience.  Feel free to decant this one for hours before you enjoy.  On the palate, tart cherries, ripe plums and tobacco are balanced with bright acidity and a strong tannin structure.  Herbaceous, earthy notes co-mingle nicely with fresh cracked pepper on the finish--definitely a memorable and unique wine that everyone should try.

  Kakhetian Royal Red would pair well with your favorite cut of meat whether it be grilled lamb, filet mignon or veal and it would hold up to any semi-hard cheeses as well.  If this wine sounds interesting to you, please stop by Seattle Wine Outlet or try a glass here at Greenlake Wines before it's gone!


  Ciao!
  Erin

Bright Acidity in Italy

Image is courtesy of winelibrary.com

 
  People have a hard time describing the type of wine they enjoy, period.  Whether a newcomer or a seasoned taster, people usually know what they like but struggle to find the right words to describe it.  When this happens, I like to ask them about food.  Typically, when you get on the topic of restaurants and style of cuisine, people tend to elaborate more.  Italian food almost always comes up and when it does, people agree they like Italian wines, but don't know why.

  In Italy, wines are produced with the intent of being paired with food and I believe they accomplish this exceptionally well.  In order to find a great bottle of wine for a dish, you want to look for a wine that has enough acidity to hold up to the rich food you will have.  Italian wines are made with more acidity for this very reason.  Just think about your favorite Sangiovese, Chianti, Barbera, Barbaresco and Amarone--all of these wines have bright acidity.

  Today I am reviewing the lovely 2006--Caldora Sangiovese Terre Di Chieti.  This wine meets all my standards for a great bottle.  Not only is it great with food, but it's just as delicious on its' own.  The first thing you notice on the nose is bright cherries, dried dates and vanilla notes amidst its' true ruby hue.  On a quick note, this wine has spent much time in the bottle so feel free to decant this one for hours before you enjoy it.  Tart raspberries and ripe cherries are balanced well by toasty oak and a robust tannin structure on the palate--remember the longer it sits, the more it will open up and the more complex flavors will be apparent. The finish is velvety and smooth with layers of bright fruit that linger for some time--delicioso!

  The ideas for food are endless--salumi, goat cheese crostini, veal chop and even a rich dessert could hold up to this wine.  If this wine sounds as great to you, please feel free to visit myself and the rest of our wonderful staff here at Seattle Wine Outlet or Greenlake Wines to try it!


  Ciao!
  Erin

(I try to list all the images I use and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).
 

O is for Obelisco!

Image is courtesy of Obelisco-Estate

  One of the best things about working in the Warehouse District at Robert Ramsay Cellars is that I am surrounded by nearly forty other unique and small scale wineries.  Every week, I try to visit a winery that I have never been to so I familiarize myself with what everyone is doing and what sets each winery apart.

  Just a couple doors up from me is Obelisco Estate which is a tasting room for their 30-acre vineyard which sits on the southwest slope of Red Mountain.  Known for its' lush fruit and great climate, Red Mountain is producing some of the most sought after grapes and most of my favorite wineries in Washington have worked hard to get accounts with this "hot spot" vineyard.  The wine I am trying from them today is a reserve wine.  When you hear reserve, what do you think?  To me, reserve means the best and typically the best is usually a bit spendy for good reason.

  Today I am trying 2009--Obelisco Estate Reserve Merlot and I can tell you with one hundred percent certainty, it's reserve worthy.  Ripe blackberries and toasted oak notes pair perfectly with hints of smoky tobacco and almond on the nose.  The longer you let it aerate, the more complex it becomes--pour yourself a splash and go through the normal nose, palate and finish technique and then come back in half an hour and see how it has changed.  The palate reminds me of my favorite rich blackberry jam with dark chocolate nibs, a solid, yet soft tannin structure and earthy notes all the way.  It gets even more fun when you get to the finish--this dry Merlot sucks all the moisture out of your mouth and leaves you with the taste of freshly ground pepper and more creamy dark chocolate.  For forty-five dollars this wine is a steal--buy it, drink it now, set it down for years or pull it out for any special occasion and I'm sure you will please whoever you pour it for.

  As for food, this Merlot would pair well with filet mignon, salumi and cheese or my personal favorite, smoked salt caramels.  Come by Greenlake Wines or visit Obelisco Estate in Woodinville, Wa and get yourself some of this delicious Merlot!


Ciao!
Erin

(I try to list all the images I use and if possible, the photographers who take these lovely photos.  If I have a photo of yours, please let me know and I will be happy to remove it from the blog.  Thank you).