It was a pleasure to judge at the 2024 El Dorado Commercial Wine Competition this past week. Our panel was comprised of a viticulturalist, a technical winemaker, a wine writer and me, an educator (DipWSET and Certified Sommelier) and the Wine Director (buyer) for several fraternal wine organizations. We worked well together and gave each wine our full attention and careful consideration, detailing the attributes present. We always requested a taste from a second bottle if there was any question about the condition of the wine as we wanted to ensure the wineries were able to put their best foot forward.
This competition is an ‘open’ one, which means that any winery from around the world is able to submit for consideration. Obviously, located in the foothills, the bulk of the entrants are in and around the foothills and general areas of California. The competition is blind which means the wine in the glass is only identified to the judge(s) by a number assigned to the entry. We have no idea of the winemaker or winery while evaluating.
The ‘Special Awards’ given (Best of Show White, Red, etc.) and the full report on all awards can be found by clicking the link below:
Support these local wineries by stopping by and letting them know you read about the wonderful awards they earned! As an added bonus, you might find something you can’t do without for your Easter celebration!
“Tre Bicchieri” translates to “Three Glasses” in English. It is a prestigious wine award given by the Italian wine guide, Gambero Rosso, a leading authority on Italian wine. Their annual Vini d’Italia (Wines of Italy) guide is highly regarded in the industry.
So, what does the term really mean? The “Tre Bicchieri” award is bestowed upon wines that are considered outstanding, with a rating of three glasses being the highest honor. More than 70 expert tasters comprise the team that blind-tastes 45,000+ wines annually, rating them on a scale of one to three glasses (bicchieri). Of these many thousands of wines, fewer than 1% achieve the Tre Bicchieri designation, a ranking reserved for only the best wines from each vintage. Each tour stop also includes a set of Master Classes, which spotlight different regions of Italy and the most exciting grapes and wines emerging from those regions.
Gambero Rosso hosts events and tastings in different parts of the world, showcasing Italian wines across Italy, including those that have received the prestigious Tre Bicchieri recognition. The San Francisco tasting was held at the Fort Mason Festival Pavillion with the San Francisco Bay as the backdrop. Slated for industry professionals, it provides an opportunity to explore and appreciate the diversity and excellence of Italian wines. It also provides an opportunity for producers to showcase their wines to wine importers, wholesale buyers, retailers, restaurateurs, educators and the press.
A wealth of information is provided by enthusiastic owners and winery representatives. In this instance, these particular wines have not yet arrived at the distributor for sale, so an advance preview of wonderful wines to come!
Three wines, same producer, different vineyards, very different aromatic profiles. A side by side tasting complete with a detailed map of the area so the representative could talk about the individual vineyards, elevation, and aspect that make these wines a standout.
There were approximately 90 tables (producers) with 2 to 4 wines at each station available to taste. It was a wonderful experience as always (I always select a theme as I cannot taste everything), and this year I concentrated my tasting on the Piedmont and Chianti areas (although I must admit I am fascinated by the 100% Cabernet Franc wines coming out of various areas in Italy and just had to sample a few).
The goal of this tasting event was to learn about the terms Toscana and Super Tuscan and the wines in those categories, what Superiore implies, to explore the Wine Classification system in place in the region, how IGT began so producers did not have to label their wines as simply table wine, as well as ‘meeting’ some of the players in this class. For the tasting experience, we moved from wines with Sangiovese in the blend to all Bordeaux varietals, and finally circled back to Tuscany, finishing with Antinori’s Tignanello. It was quite a journey.
While this was an ‘armchair’ adventure, the pictures of the beautiful countryside, the sea, amazing vineyards and castle like chateau, coupled with stories of some of the most iconic Italian producers that took their dream of crafting Bordeaux style wine from the windswept lands that touch the Tyrrhenian Sea into a cult reality, it proved to be a heady tasting.
To be clear, there was not a bad wine or a wine that any one or more attendee did not like. It was a journey through and an introduction to the various expressions of varietals found in this region, followed by a discussion of the success this area has enjoyed.
For me, personally, it was my first taste of Sassicaia and I loved it. The fruit was ripe and the flavors lush, but not overblown. The purity of the fruit stood out and the finish was superb, the wine restrained and elegant, not fruit forward like a California Cabernet. I also enjoyed the Grattamacco as I love how the marriage of Bordeaux varietals and Sangiovese seem to bring two worlds together, giving the wine an uplift and added structure. And, I fell in love with Tignanello several years ago, so I am biased as I make sure I collect and cellar several bottles each vintage. The surprise was the 100% Syrah wine from Tua Rita. It was inky and rich and the first 100% Syrah bottling I have had from this region. A true standout!
They say that a given situation can form a lasting memory in your mind, and I would place this tasting in that category. Good people, great wines, fantastic food created to play well with the wines, and wonderful pictures and stories of this beautiful area along the sea. Seeing the vines curve along the hillsides and down to the sea, knowing that the marshy land was drained to make viticulture a reality (as happened in Bordeaux a long time ago), with iconic winemakers and their vision of what the area could become. Their wines have shown to be carefully crafted and have gained worldwide appeal and accolades. This was a tribute to their efforts!
While these are not most people’s ‘Wednesday night wines’, I encourage you to gather some friends and try a couple of these bottlings to learn about this exciting region! You will not be disappointed…
The creation of Bolgheri wines began quite recently in wine history with Sassicaia created in 1968, Tignanello in 1971, and Ornellaia’s first release in 1985. They were labeled ‘Super Tuscans’ and introduced Bordeaux varieties such as Cabernet Sauvignon and Merlot to the blend. French oak barrels were utilized where Slovenian Oak was the standard. Crafting wines using varietals not allowed, the wines could only be labelled ‘vino da tavola’ (table wines) as they did not comply with DOC rules that required a high percentage of Sangiovese. These ‘rebel’ vintners brought notoriety and fame to these wines and hence the creation of Super Tuscan wines which caught the attention of premium wine consumers, particularly in the international markets. With deep color, fruity characters, spice from French oak barriques, careful use of blending across Bordeaux varietals (which piggybacked on the reputation and success of Bordeaux wines), the Super Tuscans began to achieve fame and reputation across the globe. Today, these wines are sought after by collectors and fine wine merchants around the world.
Validation of the quality and reputation came in 1994 when Bolgheri was awarded its own DOC and, in 2013 Bolgheri Sassicaia DOC was created with Sassicaia the only wine produced in the appellation.
The ability to produce these highly reputable wines is, in large part, due to the growing environment. The Bolgheri region is located on the western coast of Tuscany, with a warm Mediterranean climate but with cooling influences from the sea at night. This results in a long growing season and fully ripe grapes. The region has elevation of up to 400m but the whole region benefits, regardless of altitude, from these cooling sea influences (diurnal range, retains acidity, slow ripening for higher concentration, creating intense flavors). Rain is sufficient to grow grapes and spread throughout the season, but irrigation is also allowed. Plantings are typically high density to increase competition and naturally reduce yields. Soils are diverse and rocky much like the Left Bank of Bordeaux.
Bolgheri Sassicaia DOC has perhaps the finest reputation of them all. It is a single estate (Tenuta San Guido), and the flagship wine is Sassicaia (with Ornellaia hailing from the property right next door). These wines have soared in reputation and stand alongside the most famous Chateaux of Bordeaux.
To experience this region, I’m leading a tasting of the following wines on November 19, 2023 for the Internal Wine & Food Society. The selected wines are as follows (and listed in the order to be tasted):
We will learn about the terms Toscana and Super Tuscan and what wines fit into that category as well as Superiore. We will explore the Wine Classification system in place, how IGT began so producers did not have to label their wines as simply table wine, the bottom rung of the Italian hierarchy, as well as some of the players in this class. We will move from wines with Sangiovese in the blend to all Bordeaux varietals, and finally circle back to Tuscany with Antinori’s Tignanello, a beautiful wine.
I’ll report back after the event with what thoughts and ideas we took away from this amazing line up of cult wines!
As part of a road-trip around France, I planned a short stop in Sancerre to taste the wines and learn more about the producers. While the landscape greeting us was miles of gently rolling hills, dotted with farms and small towns, the sight of fields of rapeseed was breathtaking (canola oil is a vegetable oil made from the pressed seeds of rapeseed). It looked like millions of fluorescent highlighters had been dumped in the fields. Blooming during April and May, we caught the crop at its brilliant best!
Drawing close to our destination, the landscape began to change, vineyards popped up and we began our climb up the hill to the town of Sancerre. It is stunning as it rises from the plains of the Loire Valley as if to proclaim its position as lord of all it surveys. Clearly it was a stronghold that made the village a strategic location for, I am sure, most of its history. It is thought the Romans planted the first vines here.
Up the hill, we popped out into the town square where most of Sancerre’s shops and restaurants are located. Luckily, our B&B, La Place, was located on this beautiful square. What a gem! The house was originally the proprietor’s grandmother’s home. She spent two years having the property remodeled for her B&B. I would highly recommend this property as a great location in the heart of the town with spacious rooms and includes breakfast.
We strolled around the square and up and down many of the side streets, dropping into interesting shops. I came prepared with a list of vintners to visit, and Domaine Vincent Pinard had a shop around the corner. We tasted his entry level Sauvignon Blanc with lovely aromas of peach, nectarine, limestone, and a side of smoke (terrior) which had more minerality than fruitiness. Next, we tasted a single vineyard bottling from two old vines plots (55+ years old) that was minerally, unfiltered (texture), and elegant.
The dry, Sancerre wines from Sauvignon Blanc have made this little corner of France famous the world over. Before phylloxera devastated the grapevines, Sancerre was Pinot Noir country and red wines were mainly produced. After phylloxera, Sauvignon Blanc was planted to replace the lost vines, and this grape thrives in the variety of soils (terroirs) that surround the town. Limestone, clay and flintstone (silex) all contribute to the aromas and flavors. The area, which includes many of the surrounding hamlets, not only produces its famous white wines but it is also home to some very good red wines crafted from the Pinot Noir grape and some delightful, savory rosé wines. If you do not wish to splurge on Burgundy, explore Pinot Noir wines from areas surrounding Chablis, Burgundy, and Sancerre. You will be pleasantly surprised (as will your wallet).
Next, we tasted Alphonse Mellot, a fantastic producer and world-renowned vintner of both Sauvignon Blanc and Pinot Noir. We tasted seven whites and six reds, playing charades as I speak no French and our host spoke no English. It was great fun using our phones to interpret and we all enjoyed the challenge. Luckily, it was a slow afternoon, and the proprietor could focus on our visit. While I absolutely loved the whites, I must say Alphonse Mellot has truly mastered and perfected Pinot Noir. His wines were indeed spectacular.
Next, we went on a merry chase to locate Domaine Vacheron, another stellar producer. As he is building a new tasting room in town, we were like lost sheep with our inability to ask for directions (no French) complicated by the twisty roads and losing sight of which direction we were heading. We were finally successful and had a lovely tasting of both white and red wines. They also had an amazing display of fossils found in the vineyards which highlight the limestone and sedimentary soils and deposits. It is amazing what nature has created over the years and left behind as treasures! Looking for a place to rest our feet and have a beverage, we stopped at La Banque, an upscale watering hole with stellar service and an expanded offering of wines and cocktails.
Our dinner reservation was at the La Pomme d’Or, and like so many other fantastic French restaurants, it was a prix fix menu with the ability to select the number of courses desired. Small and intimate, notable local wine list, fresh and savory ingredients, warm bread, all shared with good friends on this adventure with us. Highly recommended cuisine with great attention to every detail.
It is a charming town, the people are friendly and accommodating, the wine is fantastic, the food creative and gourmet, and the narrow, cobbled streets a delight to explore. I went for the wine and fell in love with the town. Savor the French countryside with a trip to Sancerre and do not forget to allow a bit of time to explore the surrounding areas!
This well-run competition, judged by industry experts, is well respected among consumers and winemakers alike. All wines are tasted blind by the judging panel(s), first individually and then final results as a consensus. The medals awarded boost consumer confidence as judges have no affiliation with the wineries and score simply on the merits of the wine in the glass. As such, these awards are coveted by the wineries and boost consumer interest in their award-winning wines thereby increasing sales.
The competition also provides an opportunity for valuable feedback from judges who evaluate based on various criteria such as aroma, taste, balance, and complexity. This feedback can help winemakers refine their techniques, improve their wines, and understand how they measure up against their peers. It provides a platform for benchmarking, or comparing, their wines against others in the same category or region. A winery can then evaluate their products and standing in the market, providing valuable insights for future production and development.
Lastly, consumer education is an additional perk as the wines are showcased during the fair itself, allowing an opportunity for sampling or viewing the medal winners, and providing an opportunity to learn more about different styles, varietals, areas, and vineyards. This greatly contributes to consumer education and appreciation of wine.
A perk not often mentioned is that published results of a competition allow consumers to see awarded wines and wineries by clicking on the competition website (https://eldoradocountyfair.org/pdfs/wine/2023_EDC_Fair_Wine_Comp_sorted_winery-award-entry.pdf). This provides an amazing resource when planning a visit to the area and helps in the selection of wineries to visit and wines to seek out to taste. If you do so, be sure to mention you read about their accolades and awards and decided to visit and taste their award-winning wines!
While you can view the results at the link provided above, the following wineries are noteworthy because of the number of wines entered as well as their impressive results:
FULL DISCLOSURE: I was a panel judge at the competition and have participated as such for several years. The competition is a great snapshot of the wonderful wines being crafted in the area. It is a beautiful spot to visit with tons of history and I always enjoy my sleepover at the Historic Cary House Hotel the night before the competition as well as dinner at Heyday Cafe where we love to celebrate my husband’s birthday! It is definitely a diamond in the rough!
When we moved to the Bay Area, I took a few cooking classes and Chef indulged our group, bringing in a Riedel representative to do a comparative wine glass tasting. I was very skeptical that a glass could make any difference; however, the bonus of attending the seminar was it included 4 Riedel Vinum glasses. I was hooked!
The basic premise is that you take 4 glasses (a Bordeaux, Pinot Noir, an Oaked Chardonnay, and a Sauvignon Blanc) and you ‘sniff and taste test’ each of the varietal wines one at a time. Beginning with the wine in the correct varietal glass, subsequently pouring it into the other glasses and re-tasting, the aromatics and flavors on the palate were clearly ‘best’ in the varietal glasses. I officially rose to the rank of ‘snob.’ Lucky for me, I was able to attend several of these ‘tastings’ and was always offered a greatly reduced price to purchase additional 4 glass sets. And so, my collection began!
According to the Riedel website, ‘Different wine varieties have different characteristics and flavor profiles. The size and shape of whatever vessel you use – whether that’s a RIEDEL glass or plastic cup – will alter the way your senses perceive the wine.’ Riedel was the original pioneer in wine glass design, but other players have since entered the marketplace. As a result of the general acceptance that certain shaped stemware is appropriate for specific varietals, there is now a trend and plenty of marketing for a universal wine glass – one glass to be used for any type of wine. This idea mirrors the testing of candidates for the Master of Wine and WSET Diploma programs where all types of wines blind tasted are generally poured into Riedel Vinum Riesling stemware. Obviously, a white wine glass!
There has been much written about which stemware is the best. I have added links to articles written by other writers and scientists at the end of this blog for you to peruse at your leisure. However, the following personal details helped me to decide what was best for me when shopping for stemware.
1. Appearance:
The glass had to have a stem as I did not want to hold the glass by the bowl, warming the wine, or leaving fingerprints or smudges that I would have to look through.
The stem had to be tall enough that the glass looked elegant on the table and was easy to grasp as I reached over my dinner plate and utensils.
While taller is better, in my opinion, it had to be balanced with a base that was not easy to dump when bumped.
The stem and size of the bowl of the glass had to look and feel balanced.
The rim had to be relatively thin, not like a Libby wine glass from Target or a Mason jar! More of a thin, cut edge rather than a rolled edge.
The glass or crystal had to be clear with no noticeable imperfections and thin enough to not distort the color of the liquid inside.
Every wine glass has a ‘feel’ in your hand and you must find your nirvana.
It had to look elegant.
2. Cost and quantity:
How many stems are you purchasing and what is your budget or choke point? For me, I was introduced to the Riedel Vinum Series and was able to purchase these at a very low price. Therefore, I am fortunate to have Bordeaux, Pinot Noir, Chardonnay, Sauvignon Blanc, and Champagne glasses for 14 which I use for dinner parties. You can generally find these for around $40 a stem.
For drinking while in the mountains, I use Spiegelau Salute Bordeaux stemware which is about ¾ of an inch taller than the Riedel but has the same, overall shape, for $10 a glass on Amazon. They are a bargain in price, look great and have a thin rim (the brand is also owned by Riedel).
I have tried several of the ‘universal’ style stems (Zalto, Jancis Robinson, Gabriel Glas, etc.) and have recently purchased a couple of the Josephine No. 2 Universal stems created by Kurt Josef Zalto. Priced at $80 – $95 each, these are not for the faint of heart. I’m intrigued by how thin and lightweight they are but rather than purchasing for entertaining, I selected these for personal tasting. Or, shall we say, I simply got sucked in! However, I do like the aromatics of the wine from this glass and, curiously enough, Riedel now makes a stem that looks similar called Wine Wings!
3. Ease of Cleaning:
While we have broken our share of the Riedel glasses, our biggest losses have been from twisting the bowl one direction while holding on to the stem to dry. That little twist can snap the stem from the bowl in a heartbeat! Once we mastered that, using a thin, microfiber towel to dry and buff the glass is easy as the opening is a reasonable size.
A tiny opening would make drying a challenge, so be sure to pay attention to that parameter.
I have also placed the glasses in the dishwasher (I have an after-market glass rack that I can put in the bottom rack of my dishwasher) but quickly learned that you need to remove the stems after the wash cycle and hand dry the glasses to avoid spots. As we all have different sized hands, etc., this is another personal parameter.
While these features do not consider every detail, it should serve to get you thinking about what you want and how you intend to use and clean them. A tweet from Wine Folly (https://twitter.com/WineFolly/status/1604804738964344832?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Etweet) also suggests that the diameter of the opening of the glass will greatly affect the way wine tastes. ‘A 2 ½ inch opening makes red wine taste less aggressive with softer tannins and acidity. Less than 2 ½ inches and red wine will be fresher, spicier with bolder tannins.’ Have fun trying various glasses and enjoy shopping whether it is for a tasting set, a universal glass, or a collection of glassware. I really like the Riedel Vinum, am always pleased when drinking a Bordeaux from my $10 Spiegelau and will enjoy experimenting with the Josephine universal glass. Find what is best for you!
Am I a wine glass snob? Probably! If I am going to enjoy a nice wine, I want to have a great glass as, for me, it is part of the whole experience. While these are parameters I used in choosing stemware, I am merely providing these to encourage you to try several glasses so you can decide what is important for your personal enjoyment as well as your wallet.
As you drink through the holidays, here’s to enjoying your wine in a manner and vessel that suits your style. Hail to all the wine glass snobs out there!
Cheers!
The following links are to a couple of articles you might also find helpful in your search:
I am certainly looking forward to enjoying Thanksgiving Dinner with family and friends. However, I am going to change up the wine offerings this year. As the dishes served are standard Thanksgiving fare offered and anticipated as well as those family favorites, I do not want to mess with the menu or the family ‘food traditions.’
To keep it simple, I will be serving the following:
For the happy hour (before the serious eating commences):
Veuve Cliquot Demi Sec NV – this Champagne is lush on the palate and has enough sweetness to soften the acidity with just a touch of yeasty character. The mousse is lively and gives the champagne a delightful crispness not expected in a demi sec. The aromas and flavors evoke peach, caramel, pear, and Meyer lemon, which linger beautifully, and the finale is a long, pleasant finish. It is a delightful Champagne and will please both connoisseurs as well as those new to this style.
I recently purchased this at Total Wine & More for $65 for a 750ml bottle (with the ‘buy six’ discount). If you do not need a whole bottle, it is also available in a half bottle size (www.wine.com). Serving in a beautiful champagne flute or Grandma’s cut crystal will add elegance and scream festive! This beautiful wine is a combination of Pinot Noir, with Chardonnay, Meunier, and reserve wines from the cellar. It hails from the Champagne region of France.
At the table, I will be serving a white and a red wine:
Famille Hugel Classic Gewurztraminer 2019 (or slightly older) – this white wine beauty from the Alsace region of France is an aromatic variety that delivers tropical fruit, peach, pear, melon, honey, ginger and exhibits notable minerality. The wine is clean and fresh with a spicy element to complement all those savoy flavors present in Thanksgiving fare. It has great weight on the palate and offer low acidity, so it will not overpower the savory elements of your meal. If making a simple salad, you can also use this Gewurztraminer as the ‘acid’ part of your salad dressing, adding it to extra virgin olive oil and spices of your choice.
I recently tasted this in Alsace in the town of Riquewihr at the Hugel Family winery tasting room. You can purchase it easily through www.vinvino.com or at Raley’s markets. The price ranges from $23 to $26 per bottle.
Domaine Pardon Cuvee Hugo Fleurie 2020 – this is not the Noveau Beaujolais wine released on the 3rd Thursday in November each year. This is a serious Gamay wine crafted from the vineyards in the North of Beaujolais in the Cru of Fleurie (there are 10 Crus in Beaujolais making delicious wines). I recently paired this wine for an event where the driving element of the main dish was the spice, Saffron. It absolutely sang with the food, and I know it will do the same with your Thanksgiving meal. It has just enough tart raspberry and cranberry elements coupled with a spicy and earthy finish for all those delicious, crazy flavors in our American Thanksgiving extravaganza. While aromatic and flavorful, the wine offers a light to medium body and the acidity keeps the palate fresh and lively.
Often, Gamay from Beaujolais will rival Pinot Noir at about one-third the price. The wine does not have an overabundance of tannin, so it is a very versatile food wine. I purchased this at Total Wine & More for $23 (with the ‘buy six’ discount).
For dessert:
Dow’s 10 Year Tawny Port – while there are many amazing dessert type wines, after such a big meal with a menagerie of textures and flavors, and a glance at the dessert table which may include pumpkin, pecan, and apple pies, something with enough flavor and just rich enough will set the tone and finish your dinner. Dow’s port will not disappoint and will give just enough bang for the finale. The wine exhibits aromas and flavors of dried apricot, baked cherries, plum cake with a definite nutty characteristic. It is aged in oak barrels and is a blend of older wines that are an average of 10 years.
I have used this port wine for many events, and it is a bargain at around $30 a bottle. I found it at Save Mart, www.wine.com and Total Wine.
While there are many wines available that will give you a great pairing experience, I hope you will try one or more of these recommendations. Remember, there are no absolutes when pairing wine and food but many variables. Those include the food and the elements in the dish but most importantly, the people you love and are hoping to please.
To all of you who knew I was undertaking the WSET Diploma in Wine (a journey that takes 2 to 3 years), I am humbled to announce that I received notice I had passed the final leg in my journey, D3 Still Wines of the World (also fondly know as ‘the Beast’). I can now proudly use the post nominal title of DipWSET.
I want to thank all of you that were kind enough to support me and to ask how things were going as I proceeded on this path as you all know how passionate I am about this. I also want to call out those of you who patiently listened as I stressed over giving the WSET what they wanted to hear in the weeks following the exam (it takes three months to receive results).
While this is amazing and I am very happy, at the end of the day, the best part is all the folks around the world that I met (generally on zoom due to Covid) and studied with. The material required to be studied is extensive but the plum was all the insights I garnered from all of you around the globe. My view of the wine industry, originally seen by me in the shadow of the Napa Valley, has forever been expanded, and the friendships I have gained are priceless!
I miss the ‘walk around’ consumer and industry tastings!
In Covid-19 times, wineries are selling you an abbreviated selection of their collection, complete with a login so you can taste along with the winemaker via Zoom. It is fantastic that some methodology exists where at least we can taste; however, two to six wines from the same producer (and possibly the same vintage) with the winemaker extolling the virtues of his or her wines simply leaves me wanting more. I want to taste other wines alongside so I can sense and taste the different expressions of a grape crafted by different producers. I want to feel the wine on my palate and sense the acid, alcohol, and fruit elements. I want to compare the wine with bottles from various regions. I want to discover the gem. I want to be the judge and jury.
I sat out on our back patio last night and tasted three different white wines with a friend. (I am studying for the WSET Level 4 Diploma and she is working on her CMS Certified.) We were tasting to cement in our minds what these wines present and to determine if they were good representations of the varietals and place. I will admit that I drink a lot more red than white, but I have been looking for white wines for warm days (coming soon) that are light but flavorful enough to begin the evening. Not to disparage any wine, I am searching for something other than a California Chardonnay or a New Zealand Sauvignon Blanc, wines that seem to be at every party. I want low alcohol and subtle flavors of fruit without the phenolic bitterness some white wines can present.
Our favorite of the night was the 2018 Trimbach Pinot Blanc from Alsace ($17.00). The wine was pale lemon in color and, as I brought the glass to my nose, I was pleasantly surprised at the unexpected intensity of aromas. Fresh lemon, subtle character of lemon pith, lime blossom, pear, a sense of ripe, juicy white peach with a hint of white pepper and wet stones. The alcohol was medium (13%) and the acid subtle but tightly woven with the fruit elements, presenting a wine with pleasant and lingering aromas and flavors.
Pinot Blanc hails from many regions but its best examples are from France’s Alsace, Germany’s Pfalz and Baden, Austria’s Wachau and in Italy’s Trentino-Alto Adige, Veneto, Friuli, and Lombardy winegrowing regions. It produces full-bodied whites with relatively high acidity, yeasty citrus and appley aromas and flavors and hints of spice. When aged, it can present lovely, honeyed tones.
I really enjoyed this Pinot Blanc from Alsace, France, and will have fun crafting appetizers and light meals to enjoy with this gem. Think soft cheeses with fresh, crusty bread, summer salads with creamy dressings (use some of the Pinot Blanc to make your own special dressing), and flaky fish dishes. Who needs a ‘walk-around’ tasting? Plan your own tasting so you and your guests can be the judge and jury!
Sudsy's Cellar 