Gilgal Pinot Noir 2013

Gilgal Pinot Noir is from the Golan Heights, the northernmost appellation in Israel. The high altitude and volcanic soil make it an ideal place for Pinot Noir production.
The wine has a light garnet color. Aromas of plum, cherries, followed by macerated red berries and a hint of vanilla. Floral notes and sweet spices delight on first taste.
Medium-bodied and perfectly balanced on the palette. Well-structured with a hint of tannins from oak aging. This little Pinot finishes big with lingering flavors. At 13.5% alcohol you will finish the bottle before you know it.
What a great buy. 
L'chaim!
Costas

A Thanksgiving Tale!

I love Thanksgiving, in fact, I love every holiday. It’s another reason to get together with family and friends and enjoy a great meal, wonderful wines and endless conversation.

I will plan my menu just about ten days before. I finish my grocery shopping by Sunday and start prepping two days ahead; on Tuesday I will start the brining; on Wednesday I will prep all the vegetable dishes -- Clean, cut, blanch etc. all the little details that take precious time away from the important things on Thursday. On Thursday morning, I will study my recipes and literally choreograph every step.

I will leave whatever I planned to serve as appetizers last. This way, if I run out of time we are not missing anything from the main dinner. Of course I always have a selection of cheeses, charcuteries, breads, and dips and olives, and spreads; all the good things that all you have to do is arrange them on a pretty plate.  Wine and cocktails are served non-stop for a good 90 minutes if not more.  When we are finally ready to sit around the table, I will show my beautifully cooked Turkey and then take it back into the Kitchen in order to carve it.

I like to serve everything family style (I guess that’s the Greek in me) and line up an array of wines for everyone to drink. I will serve wines that I never had, some old favorites and certainly I will open bottles that I consider special. Everyone will share what they are thankful for, glasses will clink and with broad smiles on everyone’s face the Thanksgiving feast will begin.

By the time we get to dessert, the pies, the cakes, the chocolates, the cookies most people are wishing they had remembered to put their stretchy pants on.

By now you are wondering, why am I sharing this information? Because I want everyone to understand my answer to a question that I hear several hundred times during this holiday. “What do you recommend for Thanksgiving dinner?” What I really want to say is “whatever you like to drink”. Don’t look for pairings for this occasion, with so many dishes on the table it is impossible to pair one wine or even two for everything.  I will help you discover new wines, find something new for your taste profile, find the bargains and the treasures, but please, please, please do not ask me to pair the wines.

If you want to break it down dish by dish, here’s the scoop;  

For the big bird, my preference will be a Pinot Noir and if you want to be traditionalist a Zinfandel will do the trick.

-          Poco A Poco Pinot Noir

-          Siduri Pinot Noir

-          Dutton Estate Pinot Noir

-          Carol Shelton Wild Thing Zinfandel

-          Dashe Les Enfants Terribles Zinfandel

-          Rockpile Ridge Zinfandel

For all the side dishes that will grace your table, here are a few pairing ideas.

Green Beans, a Chenin Blanc will work nicely

-          Chateau de Montfort Vouvray

-          Blue Plate Chenin Blanc Dry

Stuffing, Riesling is the wine of choice, preferably one from New York

-          Ryan William Vineyards Estate Riesling

-          Dr. Konstantin Frank Dry Riesling

Mashed Potatoes, should be paired with bubbles, a Blanc de Blanc will be ideal.

-          Andre Jacquart Blanc de Blanc

-          Gosset Blanc de Blanc

If Brussels sprouts make it on your holiday table, a Sauvignon Blanc that sees some oak will do the trick

-          Beaucanon Estate Sauvignon Blanc

-          Sonoma Coast Vineyards Sauvignon Blanc

Sweet Potatoes, a California Chardonnay is a must.

-          Hanzell Sebella Chardonnay

-          Jordan Chardonnay

And no, I did not forget the Cranberry sauce. This will require a jammy Shiraz.

-          Yangarra Shiraz

-          Two Hands, Angel Share Shiraz

There you have it, you have yourself a nifty tasting menu. Whether you stick with your favorites or explore something new, these wine recommendations will be sure to keep a smile on your face from the first to the last bite.

Καλη ορεξη!

Costas

Argatia Winery, Naoussa Greece

It is becoming common knowledge that Greek wines are the New Wines of the Old World.  After centuries of producing low quality wines, Greece is finally back on the rise. With over 300 native grape varieties, it is no wonder that every wine professional out there is taking a closer look at the wines.  It is not unusual to see Greek wines on most wine lists; even the ones that you need an hour to read, with page after page of Bordeaux and Burgundy you will find a selection of Greek wines.

A newcomer to the Greek wine world should start with the wines of Naoussa. Naoussa is a part of Macedonia in northern Greece and an area dedicated exclusively to the Xinomavro grape.  Xinomavro wines are normally released in the market with two years of age, having spent time in oak and then in the bottles. Xinomavro wines are complex, with strong tannins, good structure and elegance. Aromas of red fruit, tomatoes, olives, dried prunes, tobacco, nuts and hints of spices.

My first winery visit in Naoussa this past summer was Argatia, a winery founded in 2000 by Panayiotis Georgiadis and Dr Haroula Spinthiropoulou, a viticulturist and oenologist. A husband, wife and their son, an oenology student form the entire team of the winery.

 Haroula started out her career as a viticulturist, and work for most of the vineyard owners in Naoussa and Amindeon.  Over the years along with her husband they have purchased vineyards in Naoussa; simply because she wanted to verify the instructions that she was dispensing to her clients.  She explained that is one thing to give text book recommendations and another when you have first-hand experience. Eventually, with the vineyards mature and in full production the next logical step was to produce her own wine, that’s how Argatia winery was born.

A winery history in a glass - Argatia 

The first wine released was a 2004 Xinomavro, a white blend of Malagouzia, Assyrtiko and Athiri was added a few years later and more recently a red blend of Xinomavro, Negoska, Mavrodaphne and Moschomavro.

I was lucky enough during my visit to taste every Xinomavro Argatia produced since 2005; and I have to say, it was an amazing experience.

Currently available in the US.

Argatia Xinomavro 2009

A blend of three different vineyards, organically cultivated with sandy clay soil planted with two clones of Xinomavro. Aged in American and French oak for 12 months. The wine has a bright ruby color, with aromas of red fruit, violets, and tomatoes. On the palate the wine is earthy, mineral and spice.

Argatia white 2013

This blend of Malagouzia, Assyrtiko and Athiri has spent just about 6 hours on the skins, and aged in stainless steel.  Mineral notes combined with lemon, peach and herbs on the nose. Medium-bodied with balanced acidity on the palate with great structure and a long finish.

The Wines of Madeira

The Wines of Madeira

Take an island in the middle of the Atlantic Ocean, 90% of it is mountainous and with volcanic soils. Now give it a tropical climate (never less than 60 degrees Fahrenheit) with high humidity at night time. 

Terrace the mountains and plant just about 400 hectares of vineyards with the vines growing on pergolas so you can grow your everyday vegetables under them and maybe even a banana tree here and there.

Harvest the never to be ripe grapes and try to make wine with them. Oh, and don't forget to heat the wine up to temperatures that shall remain unmentioned. Once you finish with heat, allow the wine to oxidize for good measure.
The end result? The beautiful wines of Madeira. From bone dry to extremely sweet, (Sercial, Verdelho, Boal and Malvasia) ranging from 3,5,10,15,20,30 and 40 year old blends, to a Colheita and Frasquera.

Sercial: Dry, Verdelho: Medium Dry

Boal: Medium Sweet, Malvasia/Malmsey: Sweet

Colheita: Vintage wine, with 5 years minimum age

Frasquera: Vintage wine with 20 years minimum age

The wines of Madeira have always been the secret of every oenophile out there. Wines with longevity-- some vintages available today go back 300 years and are practically indestructible.

Madeira has only 8 wineries in total, and only 6 are able to export wine (one of them being new and unable to release wines yet, and one winery that can only sell locally). With 6 wineries to supply the entire world with Madeira wine, demand and supply are never equal. It is no wonder they are not always available, but once obtained is a treasure worth sharing with friends.

H.M. Borges Sercial 1979

Aromas of dates, apricot, figs, peach and orange. Clean and dry medium-bodied wine, beautifully balanced and great acidity. Big and long dry finish, with flavors of spicy wood, honey and nutty lingering.

D’Oliveiras Terrantez 1977

Aromas of fig, walnuts and ‘brandy’ followed by tried fruits, chocolate and a combination of citrus and woody aromas. Soft and round on the palate, with soft acidity and flavors of orange and lemon lingering on the palate. Long persistent finish.

H&H Single Harvest Colheita 2003

Aromas of green apples, medium-bodied and medium dry on the palate with flavors of cocoa and coffee. Bright acidity on the finish.

Justino’s Colheita 1995

Nutty, fig and toasty aromas, soft and round on the palate with subtle acidity and a rich mouthfeel. Long woody finish.

H&H Single Harvest Boal 2000

Aromas of apple, peach and apricot combined with notes of smoke and iodine.  Medium-bodied with honey notes, long spicy lingering finish.

Chianti Shows Food Friendly Value & Diversity | Vino247.com - Live Beta

Chianti Shows Food Friendly Value & Diversity | Vino247.com - Live Beta:

"CHIANTI SHOWS FOOD FRIENDLY VALUE & DIVERSITY

— 28 May 2014
By Justin Berlin"



'via Blog this'

Chianti Cool | Charles Scicolone on Wine

Chianti Cool | Charles Scicolone on Wine:



'via Blog this'

Portuguese Wine - Old World Wine Destinations | Epicure & Culture

Portuguese Wine - Old World Wine Destinations | Epicure & Culture:



'via Blog this'

Sommelier Certification: Portuguese Wine Beyond Port (Plus Some Smaller Old World Standouts)

Posted by Jessica Festa on June 18, 2014 at 2:34 pm