Wednesday, March 10, 2010

St. Supery tasting at Google

How do you judge wine? For most of us, we're having wine while socializing with others, whether at a happy hour or at dinner or at an event. During those times, it may be hard to take note of all the things we taste in a wine. What we may remember most is whether we like the wine or not.

Such was the case during this evening's brief tasting event. The St. Supery team came out to Google and had a full range available for tasting - their Sauvignon Blanc, Cabernet Sauvignon, Petit Verdot, and Moscato.

I was impressed by how delicate the Sauvignon Blanc was, and it went great with the paired oysters! This is a wine that I felt can hold its own with or without food, with its melon and slight chrysanthemum aromas.

The Cab, on the other hand, was unbalanced with excessive oak.

The Petit Verdot was surprisingly tasty! This grape is traditionally used as a blending grape in Bordeaux blends to add tannin, colour, and to strengthen the mid-palate. Since the varietal generally ripens later than most other grapes, there is a higher risk of losing the crop and thus, may not always be used. Perhaps California has just the perfect weather for ripening the grapes given the warm sunny and more predictable climate. This wine was full, easy to drink, and nicely fruit forward. This wine can be enjoyed at a casual dinner or cheese picnic.

Interestingly, St. Supery provided cocktail recipes for its Moscato. Generally, I drink wine for its own character, so to be introduced as a cocktail ingredient was a new concept! When I tasted the Moscato, I could understand why. This wine had all the honeysuckle and rose flavours that a general Moscato offers, and at the same time, it's simple. This wine would definitely enhance a cocktail well!

I enjoyed the tasting and the energy of the St. Supery gang. It was a great way to start the evening before attending the Cirque du Soleil performance in San Jose, Ovo! At the end of the day, that's what's most meaningful, that we're enjoying ourselves with our wine, whether we taste pear or honeysuckle or blueberries or dark cherries or vanilla or spice!

Tuesday, March 9, 2010

Charles Krug Sauvignon Blanc

I've lived in California for about 5 years and it's hard to believe that I haven't tried a wine from Napa Valley's very 1st winery until tonight! Charles Krug, founded in 1861 by the ambitious 27 year old immigrant, ran as a major producer in Napa that shaped much of the wine-making practices of the region. After Charles passed away and the prohibition, the winery was sold to the Mondavi couple, Cesare and Rosa, in 1943. The Mondavi family has operated the winery since while creating a new legend of their own.

As I sip the 2008 Sauvignon Blanc, I'm amazed at how this pioneering winery's creation exhibits the grace of Napa Valley, marrying a traditional grape varietal with a modern character of natural subtlety. The Sauvignon Blanc is unexpected without the usual wild grassy flavours that you'd find in a typical California Sauvignon Blanc. Rather, it displays a balanced spectrum of happy grapefruit, orange zest, and peony bouquet. How inspiring it is to have a wine that is classic to its roots and at the same time, continues to set itself apart from the crowd!

Tuesday, February 16, 2010

Mystery of the Seghesio San Lorenzo Zin

While tasting at Seghesio (one of the area's most well-liked wineries for Zinfandels) on Sunday, I came across what struck me as peculiar phenomenon. The tasting room was pouring the San Lorenzo Zinfandel from 2 releases ago, the 2005 vintage, rather than the 2006 vintage because the 2006 vintage had sold out! Why had the 2006 vintage sold out so quickly when the 2005 was still available for sale, I asked the pourer. It was very popular, was all she replied. There was no mention of how 2006 was different from 2005 nor any mention of a limited production in 2006.

I tasted the 2005 and took note that I enjoyed the lush dark fruit swirling with notes of herb and spice, all well-balanced and not overpowered by the high alcohol content. This wine was good. What made the 2006 in higher demand?

Since the 2006 wasn't available for tasting, I investigated into the growing seasons to see if there was any indication. It appeared that both years experienced cool, wet conditions to begin with. 2005 was distinctive for mild summer temperatures (one of the coolest in the winemaker's recent memories) which led to a long growing season and allowed the grapes to mature evenly through the summer. Structured but not overly ripe wines were anticipated. 2006 saw a later start to the growing season as the year experienced a wet and cool spring. Despite this, heat experienced in July allowed for ripening of the grapes, and the potential for more powerful and weighty Zins.

Perhaps the 2006 San Lorenzo Zinfandel was more powerful. This morning, when I opened my email, I found another clue. In announcing the release of the 2007 vintage coming soon, Seghesio mentioned that the 2006 vintage had received 92 points from Wine Spectator! When listed as one of the top Recommended California Zinfandels, it is sure to sell! Ironically, Wine Spectator's general vintage reports had rated the 2005 vintage with an A and the 2006 vintage with a B- based on the growing seasons. Now the question for the 2006 vintage is - which was more powerful, the wine itself or its review by Wine Spectator?

Friday, January 8, 2010

Menage a trois

Making fine wine entails "the proper marriage of soil, climate, and grape variety. Marriage is perhaps imprecise; it is a menage a trois." as described in Kermit Lynch's Adventures on the Wine Route on a Languedoc winemaker's approach to making fine wine.

How do we know what the best menage a trois would be in a creation of fine flavours? Some may rely on intuition. Some may encounter it by serendipity. Some, and perhaps the most phenomenal masterpieces as a result, are created through a blend of our passions.

Passions are indescribable - the way they bring a vibrancy to what we create with them, a vibrancy that comes so naturally, it's as if things were meant to be. My inspirations, recently, have been sparked by a curiosity to explore French wine, an aspiration to cook through Thomas Keller's Ad Hoc, and an obsession over mushrooms (which, IMHO, is the next Bacon).

This evening, I began with a shiitake mushroom sauce recipe. It was one that as soon as I laid my eyes upon it, I knew that I had to try it. How, with the fusion of mushrooms, oregano, white wine, oyster sauce, and orange zest, can anyone resist? Not to mention the luxurious whipping cream and butter.

As the mushroom sauce thickened on the the stove, I opened Ad Hoc to the page on halibut. I had always wondered how restaurants accomplished that golden crisp layer while the fillet remained tender! TK's method involved browning the fillet on the stove and cooking it through in the oven.

Tonight's wine was Antech's "Emotion" Cremant de Limoux rose, a sparkling rose from the southern Languedoc region. Interestingly, Languedoc is the largest French province in terms of wine production, and at the same time, it is not the most well-known region. Because of this, one can find quality wine without the expensive tag! This bottle was exactly that. It was a romantic pink wine that came to life immediately when it was opened. Its bubbles danced energetically to the top and gave way to creamy raspberry aromas.

Like 3 actors in a play, the elements each had their own personality; the shiitake sauce's myriad of flavours gave a surprise at the finish with a gentle hint of orange zest, the halibut was roasted to a crisp golden brown, and the lively Cremant de Limoux humoured with its pretty aromas and delicate dance. Once the 3 came together, the chemistry was ecstactic and the magic entertained my taste buds to utter bliss.


About Cremant de Limoux
Languedoc sparkling wines from Limoux are made following the practices of Champagne. What distinguishes a Cremant de Limoux from other Limoux sparkling wines is the higher proportion of Chenin blanc and Chardonnay. Prior to the creation of Cremant de Limoux in 1990, Limoux sparkling wines were composed of at least 90% Mauzac. In addition, Cremant de Limoux are aged for at least 12 months on lees.