tag:blogger.com,1999:blog-35338010884445702622024-03-05T23:05:51.255-08:00Totin & CoblanWine exploration through books, music, art, travels, and food.Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3533801088444570262.post-80060495907816612072013-01-24T08:58:00.000-08:002013-04-08T15:43:15.545-07:00Riesling & Ramen<div class="separator" style="line-height: normal; margin-bottom: 0pt; text-align: justify;">
<span style="font-size: large;"><b>Brand Name:</b> Eroica </span></div>
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<span style="font-size: large;"><b>Vineyard:</b> Chateau Ste. Michelle<span style="font-size: large;"> <span style="font-size: large;">(& Dr. Loosen)</span></span></span></div>
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<span style="font-size: large;"><b>Vintage:</b></span><span style="font-size: large;"> 2011</span></div>
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<span style="font-size: large;"><b>ABV%:</b> 1<span style="font-size: large;">1</span>%</span></div>
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<span style="font-size: large;"><b>Varietal:</b><span style="font-size: large;"> Riesling</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"></span></span></div>
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<span style="font-size: large;"><b>Appellation:</b> </span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Columbia Valley<span style="font-size: large;">,</span> Washington State</span></span></div>
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<span style="font-size: large;"><b>Price:</b> $<span style="font-size: large;">22 (online price)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The cold temperatures experienced in Los Angeles during the second week of the New Year brought also a desire to enjoy a warm and hearty meal. Accompanied by my family, I decided to visit a Japanese Restaurant known for ramen, a Japanese noodle soup. The particularity about the ramen in the restaurant visited is that it follows the style of Hakata, a city in Japan, where the broth is made from pork, thus creating a thick and rich consistency to the broth. Thin noodles are placed in the broth and then the soup is decorated by slices of braised pork, chopped scallions, bamboo, flavored egg, red colored ginger, and sesame seeds. The food creates a salty, unctuous, and savory experience requiring a wine with high acidity to cut through unctuousness of the meal, with enough fruit to balance the saltiness, and with a crisp and bright structure to clean the palate between each sip and at the end of the meal. The selected wine to accompany the meal was a 2011 Eroica Riesling. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Family dinner accompanied by Riesling</td></tr>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: x-large;">Riesling </span></b></span></span></b></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Eroica is a wine developed in a partnership with the oldest winery in <span style="font-size: large;">Washington</span> State, Chateau Ste. Michelle , and a world-renowned wines estate in Germany, Dr. Loosen. As a result of </span></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">cheap</span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">, syrupy, low acidity, and poor quality Riesling wines produced in the 70’s and 80’s by certain producers the image of <span style="font-size: large;">r</span>ieslings was tainted; ironically, 100 years ago the top German <span style="font-size: large;"><span style="font-size: large;">r</span>ieslings </span>were found to be the most expensive and finest wines available in the market. Today, the goal of the partnership between Chateau St. Michelle and Dr. Loosen is to increase the image of Riesling as noble variety by producing high quality Rieslings in the New World. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Riesling is a diverse grape producing wines with a wide spectrum of styles: bone-dry, off-dry, sweet, ice wines, etc. The grape is very reflective of its terroir, highlighting the characteristics of its environment. Riesling is notorious for the lack of oak or high alcohol content, allowing the consumer the opportunity to focus on the fruit and the terroir nuances.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b><span style="font-size: x-large;">Eroic<span style="font-size: x-large;">a Pro<span style="font-size: x-large;">file</span></span></span></b></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Eroica is a Riesling wine produced in the Columbia Valley AVA in Washington State. The Columbia Valley is analogous in weather to Riesling producing regions in Germany such as the Palatinate (Pflaz) due to similar latitudes which create similar temperatures. The weather in Columbia Valley is characterized by warm days which provide enough heat and sunshine to gently ripen the grapes and cool nights to retain the acid content in the grape. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Visually the wine has a light golden complexion with green undertones. On the nose the wine displays bright notes of lemon, orange blossom, white peach, and a vibrant minerality reminiscing of white stones. In my opinion a wine embodies minerality when its overall taste transcends the expression of the grape variety and winemaking techniques, creating a synesthetic expression of the geological characteristics of the wine’s environment. On the palate the wine offered three-dimensionality: delicate residual sugar (slightly off-dry), vibrant acidity, and fruit balance. The palate is immersed in citrus fruit, lime and grapefruit notes, which are then followed by white stone nuances and a hint of a white pepper. On its own, the wine is a luscious and enjoyable drink to be enjoyed chilled (± 46°F - ± 8°C) during a hot summer day or in the case of this paring, with an unctuous or spicy meal. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><span style="font-size: x-large;"><b>Ramen & Riesling</b></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Eroica 2011 coupled wonderfully with the ramen. The vibrant acidity of the wine and the delicate citrus, grapefruit, and peach notes made an ideal foil for the rich, salty, and unctuous ramen. Eroica met the criteria of a wine required for the ramen: the vibrant acidity cut and cleansed the inherent oiliness of the Hakata ramen, the elegant fruit profile balanced the saltiness, and the minerality and structural components of the wine left the palate cleaned and ready for each new sip of ramen. At the end of the meal, the last glasses of Eroica were enjoyed to replace the creamy and salty after taste typical of <span style="font-size: large;">r</span>amen with a bright, fresh, zesty, and brisk sensation. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Hakata Ramen & Riesling</td></tr>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">It is unknown to me why Eroica was chosen as the name for the wine. Could it be because of the heroic attempt to enhance the image of Riesling in the world? Or could it be due to the arrangement of aromas and flavors, that like <a href="http://roundtable.menloschool.org/issue9/3_Klein_MS_Roundtable9_Spring_2011.pdf" target="_blank">Beethoven’s first movement of his Eroica symphony</a>, are “brisk, and lively, with spirit.” Regardless of the reasons for the name, Eroica proved to be a wine to be enjoyed chilled on its own and with meals contrasting in flavor and structure.</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Synesthetics in music</span></div>
Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com5tag:blogger.com,1999:blog-3533801088444570262.post-43644921105863930932013-01-16T09:01:00.002-08:002013-04-08T15:50:23.554-07:00A New World Bordeaux Blend <div class="separator" style="clear: both: Georgia,"Times New Roman",serif; line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
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<span style="font-size: large;"><b>Vineyard:</b> Achaval Ferrer</span></div>
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<span style="font-size: large;"><b>Vintage:</b></span><span style="font-size: large;"> 2009</span></div>
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<span style="font-size: large;"><b>ABV%:</b>
1<span style="font-size: large;">4</span>%</span></div>
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<span style="font-size: large;"><b>Varietal:</b><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">40% Malbec, 22% Merlot, 20% Cabernet Sauvignon, 14% Cabernet Franc, and 4% Petit Verdot. </span></span></div>
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<span style="font-size: large;"><b>Appellation:</b> Mendoza, Argentina</span></div>
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<b style="font-size: x-large; text-indent: 0px;">Price:</b><span style="font-size: large; text-indent: 0px;"> $</span><span style="font-size: large; text-indent: 0px;">37 (online price)</span><span class="Apple-style-span" style="font-size: large;"> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">After explo<span style="font-size: large;">ring the streets of Buenos Aires on a sk<span style="font-size: large;">ateboard</span></span> for a few hours, and being too fatigued to prepare dinner, it was decided to indulge in a <span style="font-size: large;">home<span style="font-size: large;"> </span>meal </span>which would not require major preparation yet it would be appealing, mixed, and entertaining. What better way to meet our meal expectations than to enjoy the evening with a platter of cheeses and charcuterie, unique and distinctive as they are delicious, and accompany the food with a wine; <span style="font-size: large;">interestingly</span>, the recommended wine was a 2009 Quimera by Acha<span style="font-size: large;">val Ferrer</span>, a new world Bordeaux blend originating in M<span style="font-size: large;">endoza<span style="font-size: large;">, Argentina</span></span>. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: x-large;"><b>The Meal </b></span><br /><br />Chacurterie, cheeses, and other appetizers were selected for our evening: </span></span><br />
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<i><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Charcuterie:</span></span></b></i></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Salame Mercedes: A well seasoned, dry, salty, salami with a hard texture. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> Salame de campo: <span style="font-size: large;">A</span> well seasoned, salty, and moist salami with a medium texture and noticeable oiliness.</span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Salame Tandil: Similar A dry, salty, and season<span style="font-size: large;">ed </span>salami with a hard texture and more noticeable fat content than the others. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Jamon Iberico: Similar in style to the dry-cured “prosciutto”. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Jamon York: York Ham: Pork based cold cut. Mild-flavored, lightly smoked and dry-cured.</span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b><i>Cheese </i></b></span></span><br />
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cheddar: Firm texture, rich, mild, and with a tendency to melt in the mouth. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Gruyere: <span style="font-size: large;">C</span>ow’s<span style="font-size: large;"> </span>milk cheese offer<span style="font-size: large;">ing</span> great contrasting color and flavor with a pale yellow interior and rich, nutty flavors.</span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Manchego: A sheep’s<span style="font-size: large;"> </span>milk cheese yielding nutty flavors. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Brie: Creamy cheese </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Provolone: Semi-hard smoked milk cheese with a very sharp taste </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Philadelphia Cheese: By request of my companion who is a big fan of it. </span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b><i>Other:</i></b> Olives (black and green), pistachios, nuts, & bread. </span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The Meal</span><i><b><br /></b></i></span></span></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">After purchasing the food, only two elements were missing to complete the meal: Good tunes, this time provided by Lisandro Aristimuno, and a bottle of wine. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Given that our platter included a variety of items yet it was only two of us, we wanted to choose one wine that would be in harmony, as much as possible, with all the elements of the meal: </span></span><br />
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> Cheeses: The “rule of thumb” to follow when pairing cheese is to use wines with good acidity, low tannins, and light in body; a wine which will not overwhelm the flavors of the cheese, ergo multiple white wines or a light red wine. I write “rule of thumb” since in actuality the type of wine will depend on the weight, the texture, and pungency level of the cheese </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Charcuterie: Each slice is different depending on the saltiness, fat, meat (%pork-%cow), and protein content thus there will be a better wine for each slice.<i><span style="font-size: large;"> A</span></i> good guideline is to select a wine with good acidity to cut through the fattiness of the meats and with some tannin to bond to the protein in the meat while not overpowering the flavors of the charcuterie. The goal is to harmonize the flavors of the charcuterie depending on what one enjoys; for me the goal is to have a wine with enough fruit concentration to refresh my palate and balance the saltiness of the chacurterie. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Olives: “Partes humani cultus necessariae vinum… atque óleum olivarum” an ancient Latin saying translating to “The necessary ingredients of civilization are wine and… olive oil.” These two components have a long history together and as such harmonize well. <span style="font-size: large;">Ther<span style="font-size: large;">e are m</span></span>ultiple styles for olives but one can generally say that green olives, salty and briny, have affinity for white<span style="font-size: large;"> wines</span> while red olives, salty and fruity, have an affinity for red wines. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Nuts: Nuts will heighten the perception of oaky nuances imparted by oak barrel-aged wines. </span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The above mentioned guidelines provided us with tools to select a wine; however, wine is not a problem with one perfect solution, many variables form part of the pairing function: mood, weather, location, and personal taste, amongst other variables are important when selecting a good match. <br /><br /><b><span style="font-size: x-large;">The Wine</span></b> <br /><br />There is an expression used when pairing “if it grows together, it goes together,” given that the evening was taking place in Buenos Aires and all the cheeses, olives, and charcuterie were local products, the smart choice was to select a local wine; also, given that it was winter time, we wanted to get a “warmer” wine, thus a red wine was the ideal path to take. A 2009 Quimera, which is produced by Achaval Ferrer, was recommended by the wine store clerk. The Quimera is what is considered a “Bordeaux style blend”, a wine combining grape varieties typically used to make the wines of <a href="http://www.wine-searcher.com/regions-bordeaux+%5bbordelais%5d">Bordeaux</a>. The Quimera adaptation of the Bordeaux blend was composed of 40% Malbec, 22% Merlot, 20% Cabernet Sauvignon, 14% Cabernet Franc, and 4% Petit Verdot. <br /><br />The first thoughts in my mind questioned the suggestions, not because of quality, but rather for two reasons: (1) <span style="font-size: large;">r</span>ed Bordeaux <span style="font-size: large;">b</span>lends are known for their powerful structure, complexity, deep flavors, and high tannins, factors which could overpower some elements of the meal and (2) I felt the wine deserved a more intricate dish, such as a juicy steak. After considering other options, we decided to follow the advice of the store owner and let the evening surprise us. <br /><br />At home we opened the wine, lacking a decanter, we poured 2 glasses to maximize the exposure to the atmosphere, and while we prepared the platters, 30 minutes or so, the wine was able to breathe in situ where the wine aromas opened up and the profile softened due to short and small contact to oxygen. <br /><br />Once the platters were completed, we set off to taste our wines. Visually the wine was violaceous in color with ruby red tones, sings of a developing wine. On the nose the wine d<span style="font-size: large;">isplayed </span>notes of plum, figs, and assorted black berries, followed by some pepper and oak under tones of vanilla, and coffee. On the palate the wine was a juicy and layered wine: plum, figs, blackberries intertwined with elegant and lightly toasted oak nuances. Notes of graphite also asserted themselves. The significant amount of Malbec and Merlot in the </span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">b</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">lend provided richness, ripeness, an ample concentration creating a style closer to a <a href="http://www.decanter.com/people-and-places/wine-articles/485578/bordeaux-right-bank-vs-left-bank" target="_blank">Left Bank Bordeaux</a> as opposed to a <a href="http://www.decanter.com/people-and-places/wine-articles/485578/bordeaux-right-bank-vs-left-bank" target="_blank">Right Bank Bordeaux</a>. </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The wine had medium tannins, medium plus body, and medium plus acidity.</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The 2009 Quimera was complex and balanced with a long finish and a round tannic structure resulting from the barrel fermentation and the 12 month oak aging. The early implementation of barrel fermentation could have impacted the wine by providing early lactones, the compound adding wood odors, which can add to mouth feel and help round off edgier green tannins. The wine finishes with ample fruit concentration and a medium plus vibrant acidity resulting from grapes originating from high altitudes zones (which Achaval Ferrel is known for using). A delightful wine to enjoy with food or on its own<span style="font-size: large;"> [ABV: 14.0% </span>• ± $37.00<span style="font-size: large;">].</span> </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>The Pairing</b></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Paring the wine with the meal produced the following conclusions: </span></span><br />
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The components of the meal with a hard texture and <span style="font-size: large;">noticeable</span> fat, such as the Manchego Cheese and the Salami <span style="font-size: large;">respectively</span>, provided enough proteins for the tannic structure of the wine. Paul Breslin, professor at Rugers University Department of Natural Sciences explained the interaction of tannins and proteins in Wine Spectator Magazine in the following manner: “if your mouth is feeling dry, you want something creamy to restore lubrication. And if your mouth feels greasy, you want something to clean it out.” Fatty foods lubricate the mouth, while astringent, or tannic food dry out the mouth; two opposites that attract, react, and combine to produce a balanced sensation. </span></span></li>
</ul>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The elements of the meal with significant salt content enhanced the fruit concentration of the wine, which in turn offset some of the saltiness, leaving a juicy aftertaste. </span></span></li>
</ul>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Finally those elements nutty in flavor –nuts, olives, and gruyere cheese- complemented the oaky nuances in the wine. </span></span></li>
</ul>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The creamy and soft cheeses such as the cheddar and brie were overwhelmed by the structural profile of the wine (The brie and cheddar would do better with wine with high acidity, such as a Sauvignon Blanc, which would have be ability to cut through the creamy of those cheese.</span></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">All in all wine is bottled science and art, all it requires to make the experience more interesting and memorable is good music, experimentation and imagination for an enjoyable paring to occur, but perhaps the most important thing, to me, <span style="font-size: large;">is </span>good company. Salute! </span></span><br />
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<br />Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com0tag:blogger.com,1999:blog-3533801088444570262.post-11325894910617540692013-01-08T09:19:00.000-08:002013-01-21T18:28:13.631-08:00The Land of Sun and Good Wine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Vineyards:</b> Achaval Ferrer, Nieto Senetiner, Escorihuela Gascon, & CarinaE</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Appellation:</b> Mendoza, Argentina</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">“I don’t know if wine is born within us or outside of us.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The truth is that its vocation of humanity</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">is defined in the mouth when one alludes to wine or sings to wine.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">There it is.. in the vineyards</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I’ve seen it so many times</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">its berry eyes staring at me</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">from the bottom of the must</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">that one day, after drinking it so much, I decided to sing it…”</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">~ Jaime Davalos ~</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Jaime Davalos, the poet of wine, expressed his passion for wine through poetry and music; a passion which is witnessed, in his native Argentina, through the bond of friendship that a glass wine generates amongst people in a country where wine is considered to be the national drink.<br /><br />During my last trip to Buenos Aires, I kidnapped my friend Juanpi from his awesome wife and 3 lovely daughters, and ventured off in his truck to explore the epicenter of Argentine wine: Mendoza, locally known as La Tierra del Sol & Buen Vino (The land of Sun and Good Wine). The purpose of our trip was to experiment the terroir of Mendoza to better understand the subtlety of its wines.<br /><br />In a period of 12 hours and a distance of approximately 750 miles the landscaped changed from the humid and fertile lowlands of Buenos Aires to the dry and arid landscape of Mendoza, an environment key to the success of Mendoza wines. During the course of our trip we consumed large amounts of <a href="http://en.wikipedia.org/wiki/Yerba_mate" target="_blank">yerba mate</a>, a type of tea, to stay alert and enjoyed the sounds of various genres ranging from the sounds of Pearl Jam<span style="font-size: large;"><span style="font-size: large;"></span></span> to the fo<span style="font-size: large;">lk <span style="font-size: large;">based guitar </span></span>so<span style="font-size: large;">unds of <a href="http://en.wikipedia.org/wiki/Ismael_Serrano" target="_blank">Ismael Serrano</a>.</span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Driving to Mendoza with good company, music, and mates.</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><br />The plan upon arrival to Mendoza city included visits to multiple</span> wineries, but due to a 2 day constrained trip, we limited the schedule to 4 wineries and self-guided tours indulge our senses with the scenery of the Mendoza ecosystem.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><u><b><span style="font-size: x-large;">The Plan</span></b></u><br /><br />Starting in each morning with a coffee and multiple medialunas (argentine style croissants) at Plaza Independencia the two days spent in Medonza were as follows:<br /> </span></span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Day 1 (November 6, 2012):</b> Achaval Ferrer, Nieto Senetiner, & tour to Uco Valley.</span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Day 2 (November 7, 2012):</b> Tour around Lujan de Cuyo/Godoy Cruz, Escorihuela Gascon, & CarinaE.</span></span></li>
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<tr><td class="tr-caption" style="text-align: center;">Map (by JT)</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><u><b><span style="font-size: x-large;">Mendoza</span></b></u></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Mendoza is Argentina's most important grape growing region, producing 70% of the country's wine. Unique to Mendoza are the centuries old acequias, exposed irrigation ditches, which run parallel to many of the tree lined streets. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">3 am arrival to Mendoza</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Medoza’s architecture is a blend of different modern, colonial, and neoclassical architecture. The city was rebuilt after the 1861 earthquake incorporating modern construction techniques and urban plans to better tolerate and manage seismic activity in the region. Upon reconstruction, the center of Mendoza was dotted with large landscaped Plazas.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Mendoza City</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The Mendoza region offers enviable terroir influenced by the nearby Andes Mountains which function as a shelter from the pacific rains and create a micro-climate and provide an interesting soil structure: poor alluvial soils, cool mountain nights, sunny days, low humidity, wide temperature amplitude, and irrigation from snowmelt off the Andes. The micro-climate factors of Mendoza are optimal for growing Malbec, the region's signature variety, with its dark color, rich black fruit, caress of oak, and smooth mouth feel quality.<br /><br />The Mendoza wine growing region is located between 2,700 and 5,000 feet. The difference in elevation for each vineyard vineyards plays a role in the quality in the following manner:</span></span> <span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Higher altitude leads to cooler weather which in turn allows grapes to retain higher acidity levels. [The air temperature decreases by an average of 6.5°C per km (3.6°F per 1,000 ft)] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Higher altitude leads to higher sunlight intensity which in turn causes grapes to have thicker skins. The thicker the skin the more tannins available. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Diurnal temperature amplitude: Plenty of sun during the day is necessary to ripen the grapes properly and get good fruit concentration; during the night, the colder the temperature, i.e. the higher the temperature amplitude, the more acidity retained in the grape. </span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><span style="font-size: x-large;"><b>Day 1: </b></span><br /><br /><b><a href="http://www.achaval-ferrer.com/eng/principal.html">Achaval Ferrer</a></b><br /><br />Located in Lujan de Cuyo at an altitude between 700 meters and 1,100 meter above sea level, the winery is a decade old partnership between Santiago Achaval and Tuscan wine consultant Roberto Cipresso. A visit to the Achaval-Ferrer Bodega requires an appointment; however, the staff was sympathetic and allowed us to tour the facility without a previous appointment. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Achavall Ferrer Landscape</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Achaval-Ferrer is a boutique winery, focusing on limited production of quality red wine. The winery is a brick façade building framed by vineyards, alluvial soils, the dried out Mendoza river bed, and the Andes mountain range; a great setting to begin sampling a flight of Achaval Ferrer’s flagship wines and hear about the history of the winery and the specific terroir for its three separate single vineyards: Finca Bella Vista, Finca Altamira, and Finca Mirador.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Achaval Ferrer Malbec</td></tr>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2011 Malbec Mendoza:</b> Visually the wine displayed brilliancy and a deep purple color. On the nose the wine was beautifully open, youthful, intense, and fruit driven. The wine displayed perfumed notes of violet and the typicity of plum present in Malbecs. On the palate the wine presented medium plus acidity, medium tannins, and medium plus body. The palate followed the nose: primary flavors of black berries (currant, plum, and some raspberry) followed by a juicy, racy and hot finish. [ABV: 14.5% • ± $24 USD] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2010 Finca Mirador:</b> Malbec grown at 2,400 feet elevation. Visually the wine displayed a deep purple color with a reddish hue. On the nose the wine presents a complex and powerful intensity of fruit and wood components with minor earthy notes; the wood notes resulting from 16 month aging in 100% new French oak. On the palate the wine displayed a balanced structure of medium plus acidity, medium plus tannins, and medium plus body. The wine was 3 dimensional, blending the components of fruit (dried cherries and currant), earth (dusty quality which reminded me of the feel of the dried clay soil of the vineyard), and wood (cedar & pepper). The Finca Mirador had a long and warm finish, accompanied by enjoyable round and velvety tannins along with a lingering currant/plum sensation. Due to its complex structural qualities and its lingering qualities the 2010 Finca Mirador has the potential to improve with aging. [ABV: 14 % • ± $109 USD] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2010 Finca Altamira:</b> Malbec grown at 3,400 feet elevation. Visually the wine displayed the characteristics of a young wine: a dark and deep purple color. On the glass one could see minor sediment deposits. The deposits are a combination of tannins and pigments that precipitate. Many wineries address the issue of deposits by fining or filtering the wine before bottling; however, as indicated our tour sommelier, Achavall-Ferrer does not do one filter since they feel the process may strip the wine of delicate nuances. Typically the issue of sediment deposits are solved by decanting the wine for some period before drinking. On the nose the wine is intensely perfumed with assorted aromas of black fruits and nuances of earth and wood. On the palate the wine had medium plus acidity, high tannins, and medium high alcohol. The wine had a meaty quality accompanied by flavours of graphite, cassis, plum, pepper, and a long and velvety finish which coated the mouth completely. All in all the flavour profile and the structural integrity of the wine provided a food friendly wine with long aging potential. [ABV: 13.5 % • ± $105 USD] </span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />After tasting the flight of wines, we proceeded to walk around the vineyards and learn more about the soil characteristics of the vineyard, poor alluvial soils, followed by a tour inside the wine making facility where we sampled an aging Finca Mirador directly from the barrel. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Finca Mirador Barrel</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Although the Achaval Ferrer is a modern winery, built around 2006, the inside of the winery tells the story of an older winery. One does not find a place using the “latest” fermentation technology of modern stainless steel vats but rather fermentation technology used since Roman times: epoxy-lined concrete fermentation vessels.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Achaval Ferrer Winery</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><b><a href="http://www.nietosenetiner.com.ar/">Nieto Senetiner</a></b><br /><br />Located in Lujan de Cuyo the winery was founded by Italian immigrants in 1888 at an altitude of 3,000 ft. Bodega Nieto Senetiner is a beautiful Spanish colonial style adobe structure set in the view of the snow-capped Andes mountains. The winery is surrounded by outdoor tables, gardens, and vineyards.<br /><br />Our tour to Nieto Senetiner began by becoming acquainted with the wine making and storage facilities. Underground and above ground concrete fermentation vats made up most of the facility followed by a dark and temperature/humidity controlled room where oak barrels aged specific wines.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Nieto Senetiner Winery</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Once in the tasting room the sommelier presented us with 3 different wines:</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Wines Tasted at Nieto Senetiner</td></tr>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2011 Torrontes Nieto Senetiner:</b> Torrontes, as explained by our sommelier, is known as “La Mentirosa” (The Liar) since one is always deceived. The nose is an undeniable sweet floral note; however, the palate provides a different experience. Visually the wine is light yellow with supple green tints. The wine provides sweet aromas of tropical fruit, spring flowers, stone fruit such as apricots and peaches, and a light citrus quality. On the palate, one finds the deceit, the wine is dry, crisp, and tart displaying moderate notes of grapefruit and a lemon like ac<span style="font-size: large;">idity; a great slightly chilled wine for a hot day. [ABV: 12.5% • ± $15 USD] </span></span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><b>2010 Bonarda Don Nicanor:</b> Bonarda is Argentina’s second most planted grape. It is known as Charbono in California. For most of its history, Bonarda was used as a blending g</span>rape, today being used as a single varietal in multiple styles. Visually the Don Nicanor was of intense purple with a red hue, the wine is lighter in color as compared to a Malbec. The nose of the wine offers aromas of cherry and red currant. On the palate the wine offers medium acidity, moderate tannins, and medium plus alcohol. The Don Nicanor is a food friendly wine probably best paired with dishes that are tomato and mushroom based stews or sauces. [ABV: 14.2% • ± $22 USD] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2011 Malbec Nieto Senetiner:</b> Visually the wine is intense purple color with a ruby hue. On the nose the Malbec has the typicity of plum along with ample concentration of blackberries and supple notes of mocha. The palate follows the nose providing ample black and red fruit and a dusty cacao texture as a result of the 12 months of French oak aging. Structurally the Nieto Senetiner provides medium acidity, medium plus round tannins, medium alcohol, and a medium plus flavor length. The Malbec is a food friendly wine to be included in meals containing tomatoes sauces pasta dishes, meats, or aged cheeses. [ABV: 13.5% • ± $15USD]</span></span></li>
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<tr><td class="tr-caption" style="text-align: center;">Nieto Senetiner Vineyard</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #0b5394;"><span style="font-size: large;"><u><b>Uco Valley</b></u></span></span><br /><br />After spending around 5 hours at 2 wineries our palates and bodies were fatigued and it was decided to enjoy the last hours of sun by driving southwest along route 40 to Uco Valley; a privileged area for vineyard development which is becoming very important to wine production in Mendoza with interest from top producers such as Rothschild and Rolland. Along route 40 we detoured to visit 2 of the three departments in the Uco Valley: Tupungato & Tunuyan- a meal waited for us back in Mendoza and hunger kept us away from the visiting department of San Carlos.- </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Uco Valley Landscape</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Uco Valley is a rural area located at an altitude of 2,700-3,000 ft, presenting the peculiarity of having the highest vineyards in the world. The landscapes awaken the sensations: the access routes are lined with poplar, pepper, olive, and quince trees and in the background the image is extended horizontally by the impressive backdrop of the snowcapped Andes. The region is mostly populated by fields of tomatoes, onions, garlic, and other vegetables and the landscape is dotted by adobe single family homes or by contemporary architectural landmarks such as the Salentein, Septima, & O. Fournier wineries which adapt and fuse the colors and textures typical of the dessert with modern construction materials.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><u><span style="font-size: x-large;"><b>Day 2: </b></span></u><br /><br /><span style="color: #0b5394;"><u><b>Lujan de Cuyo/Godoy Cruz</b></u></span><br /><br />Upon enjoying our morning dosage of coffe and medialunas, 4 for me and I would be willing to bet at least one dozen for Juanpi, we left Plaza Independencia and drove south bound 30 minutes to explore the region of Lujan de Cuyo. Located at an altitude of around 3,280 feet, Lujan de Cuyo is the first Controlled Denomination of Origin (C.D.O.) established in Argentina. The soils are mainly poor alluvial soils: sandy or stony surfaces on clay substrata. The city is one of the most important wine-growing regions of the country. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Lujan de Cuyo</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Lujan de Cuyo has the feel of a rural-urban fringe, a landscape interface where urban and rural uses mix and clash. The scenery of Lujan de Cuyo is comprised of paved and unpaved roads connecting local families, businesses, vintners, and fruit growers. Poplar windbreaks and sycamore-lined streets hide many aging and unkempt structures and also serve as a frame to highlight some of the stylish colonial architecture of trophy homes and chacras (small farms). Majestic mountains serve as a backdrop image to give this region a picturesque landscape. The streets are quiet and in the morning the main scene are kids walking around unpaved sidewalks heading to school wearing white smocks, the typical school uniform of public schools in Argentina, as if they were doctors headed to work at the hospital. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Godoy Cruz</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><b><a href="http://www.bodegasescorihuela.com/">Escorihuela Gascon</a></b><br /><br />The Escorihuela Gascon winery is the oldest winery working in Mendoza and one of the most popular brands in Argentina. The winery was founded in 1884 and purchased by Nicolas Catena, from Bodega Catena Zapata, in 1993. Located in the heart of Godoy Cruz, the winery was built in a peri-urban space, aiming to have accessibility and closeness to consumption and distribution centers; today, urbanization in Godoy Cruz has absorbed the areas surrounding the winery, making it part of the urban landscape. The winery is an industrial city: a facility fortified by brick façade walls where all the wine making activities take place after the raw material has been delivered from neighboring vineyards. Architecturally the winery is a large simple volume, occupying one block, on which the aesthetic interest relies on the brick façade, beautified by uses of moldings and cornices. Upon accessing the fortified structure, one finds an atrium, a small open central court, from which warehouses, offices, tasting rooms, a cycle polo and bocce field, and the Restaurant 1884 are accessed. After exploring the winery we proceeded into the tasting room to sample wines under the label “Pequeñas Producciones” (small productions).</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Bodega Escorihuela Gascon</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />The Pequeñas Producciones wines use grapes from high elevation vineyards, the must experiences an extended maceration process to extract more color and tannins, and after fermentation the wines are aged for 12 months in new American and French oak and then 2 years in bottle prior to being release. Even though the wines were around 6 years old, the color was still deep and “youthful.” The following are the wines tasted: </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pequeñas Producciones</td></tr>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2007 Pequeñas Producciones Malbec:</b> Violaceous in color and very tearful. On the nose it exhibits notes of black fruits with nuances of graphite. The palate follows the nose: typicity of plum, some fig and mint, and a subtle complexity added by ripe velvety tannins, graphite and light vanilla notes. Developing flavors of tobacco and nutmeg emerged after breathing the wine for a bit. Structurally the wine offers medium body, medium acidity, and medium tannins. The wine has high concentration of fruit and a long finish, a delicious Malbec displaying the more concentrated and powerful Argentine Malbec. [ABV 14.2% ] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2007 Pequeñas Producciones Sauvignon:</b> Intense ruby red in color. On the nose it exhibits elegant and powerful notes of ripe red fruit mixed with light notes of fresh ground coffee, vanilla and bitter chocolate. On the palate the wine is fruit driven accompanied by developing flavors: fruit notes of cherry, currant, and plum accompanied by a slight herbaceous note of green pepper and oak notes of vanilla, chocolate and coffee. The wine offers velvety ripe tannins, good acidity, and a warm finish. The flavors of dark chocolate and fruit compote linger in the mouth for a while. Structurally the wine has medium body, medium acidity, and medium tannins. </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2006 Pequeñas Producciones Syrah:</b> Elegant dark ruby color with sediments at the bottom of the glass (Sediment comes about when naturally occurring tannins in a wine polymerize ~cling together~, making them larger and therefore more visible. This is a positive indication that the acids and flavors of a wine have started to develop. To reduce the sediments on glass decant the wine or pour slowly). On the nose the wine exhibits blackberries, cassis, toasty aromas, and developing nuances of spices: black pepper, thyme, and cloves. On the palate the wine is balanced with medium body, medium acidity, and medium tannins. The wine was had an delicious flavor profile: cherries, black berries, developing notes of leather and wet leaves, and oak notes of caramel. The wine displayed velvety and chewy tannins and had a long savory finish. [ABV 13.8%] </span></span></li>
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<tr><td class="tr-caption" style="text-align: center;">Windows @ 1884 Restaurant </td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />Once our tasting concluded we headed to the adjacent structure to enjoy a meal at 1884, a restaurant run by chef Francis Mallmann. The restaurant is a beautiful decorated space, but the detail that got my attention were the large wrought iron windows, which reminded of architect <a href="http://en.wikipedia.org/wiki/Charles_Rennie_Mackintosh">Charles Rennie Mackintosh</a> designer or one of my favorite buildings, the <a href="http://en.wikipedia.org/wiki/Glasgow_School_of_Art">Glasgow School of Art</a>. The windows at 1884 provide a view to an outdoor terrace and gardens -where on the weekend’s dishes, bbq, and bread are cooked over an open fire or c<span style="font-size: large;">lay oven; unfortunately it was Wednesday-. </span></span></span><span style="font-size: large;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><br />Our lunch b</span>egun with a delicious <a href="http://www.youtube.com/watch?v=LXG1rr1YIZ0&feature=player_embedded">Zucchni salad</a> : thinly sliced zucchini accompanied by mint, thinly lightly shredded parmesan cheese, toasted almonds, lightly grated lemon skin, lemon juice, and olive oil. The salad was followed by a delicious grilled steak, evenly seasoned by chimichurri sauce, and accompanied by golden rustic potatoes lightly seasoned with olive oil, tomatoes, onions, and parsley. The main course was accompanied by a glass of Escorihuela Gascon 2011 Malbec, a medium body, medium tannin, and medium acidity wine which paired deliciously with the meal. The enzymes of the red meat softened the youthful tannins in the wine and the saltiness from the steak and the rustic potatoes brought the abundance and concentration of fruit in the Malbec. The ‘cherry on the cake’ was the dessert: a raspberry sorbet served with a scoop of vanilla ice cream which provided rhythm and continuation to the lingering flavors of red fruit left by the wine.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">1884 Meal</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /><b><a href="http://www.carinaevinos.com/en/">CarinaE</a></b><br /><br />Our visit to CarinaE occurred during the last hours of the afternoon. The winery was already closed to the public; however, Brigitte, one of the owners, welcomed us for one last tasting. The CarinaE bodega is located in a rural area of Maipu along a road lined by sycamores, olive trees, and vineyards. As explained by Brigitte, the viticulture and viniculture is supervised by Michel Rolland’s team in Mendoza. <br /><br />CarinaE originates from a structure which had been abandoned for about 3 decades and which was purchased by a French Couple, Brigitte and Philippe Subra, in 2003 to create a boutique style winery. The path giving entrance to CarinaE reflects the poor alluvial soils of the area. Architecturally, the winery is influenced by a colonial Spanish adobe style, surrounded by a landscape of vineyards, olive trees, and the Andes Mountains as a backdrop. As explained by Brigitte, more than a business the goal for CarinaE was to express their passion for wine as an artistic form; even the name CarniaE, a constellation in the southern sky, comes from the passion for astronomy from Philippe, which is also reflected in some wines labeled after constellations. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">CarinaE Winery</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />CarinaE has a large and interesting portfolio of wines to sample; although we limited our tasting to a few wines including the following:</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">CarinaE Malbec Rose</td></tr>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2009 CarinaE Malbec Rosé:</b> The CarinaE Rose is a saignee of Malbec. The saignee (French for "bleed") method involves making rosé as a by-product of red wine fermentation, where a portion of the pink juice from the grape must is removed at an early stage, and then fermented separately to produce rosé. Visually the wine is a light grapefruit rose in color. On the nose the wine displays soft aromas of strawberries. The palate provides a medium acidity, notes of rose petals and undertones of strawberry, and a crisp finish. The wine is a good company for a hot summer day or to accompany green salads, crudité, or fresh fruit. [ABV 13.6% • ± $11] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2010 CarinaE Malbec:</b> Visually the wine displayed an intense violet-red color, typical of a young wine, and medium viscosity, and indicator of high alcohol content. On the nose the wine displayed the typicity of plum and clove. On the palate the wine followed the nose providing a fruit driven experience of plum and red fruits such as cherry with very lights oak note. The wine has lingering fruit finished followed by a touch of spice and heat, indicative of the alcohol content of the wine. Structurally the wine offer medium acidity, light tannins, and medium plus alcohol. The wine is an enjoyable introduction to people not familiar with the Malbec varietal since its displays the typicity of a young fruit driven Argentine Malbec very well. [ABV 14.9% • ± $11] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2009 CarinaE Malbec Finca Deneza: </b>The glass displayed a deep purple wine with good brilliancy and high viscosity. I assumed the viscosity corresponded to the alcohol content in the wine; however, I was pleasantly surprised to find out that the viscosity was mostly a result of the great density of fruit extract. On the nose the wine offered primary aromas of cherry and ripe plums intertwined with a bouquet of graphite and cacao. On the palate the wine offered a mouth filling experience of rich dark berries and plum which were balanced by a soft and round velvety finish along with flavors of vanilla and chocolate powder. The wine had an exceptional concentration which reminded me of glycerin, the compound which gives ice cream its creamy texture. Structurally the wine was balanced with a harmony of medium acidity, medium tannins, and medium body (alcohol content). [ABV 14.0% • ± $39] </span></span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>2011 CarinaE Passito:</b> Passito refers to an Italian wine making technique in which the grapes are pick from the vineyard and then dehydrated under the sun until they turn to raisins, resulting in a much higher sugar ratio in the grapes. The passito produced at CarinaE uses Muscat grapes which have a characteristic trait of sweet, musky, floral flavor. Visually wine displayed a golden orange color similar to that of new copper. The glass also exposed the viscosity of the wine, since I knew this was a sweet wine, it inferred to high sugar content in the wine. On the nose the wine offered a wide spectrum of aromas: golden yellow notes of dried peaches, apricots and honeysuckle combined with undertones of floral notes, grapefruit, and orange. I was expecting the Passito to be an explosively sweet wine on the palate; however, the wine had a pleasant viscosity offering the golden yellow notes and citric undertones which provided some balance to the finish. [ABV 15.5% • ± $30]. </span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><b>Return to Buenos Aires</b></u></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">“Love for wine is an acquired bug: contagious, incurable and terribly damaging to checking account. “ (Santiago Achavall in the book Vino Argetino by Laura Catena). Indeed I returned to Buenos Aires with less money in my account but with several bottles of wines that reflect a the memory of a place, people met, their stories, the memories shared with my friend, and the inherent memory each bottle will have once its opened and shared with other friends.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Juanpi and new barrel</td></tr>
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<br />Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com2tag:blogger.com,1999:blog-3533801088444570262.post-78117207047334562982012-12-24T11:20:00.000-08:002013-01-04T23:03:43.286-08:00Exercise Idea for the Holidays<div style="text-align: center;">
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<span style="font-family: inherit; font-size: large;">Wine is a celebration to memories and moments,</span></div>
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<span style="font-family: inherit; font-size: large;">to its inherent art, science, creativity, and emotions.</span></div>
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<span style="font-family: inherit; font-size: large;">Happy Holidays .</span></div>
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Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com2tag:blogger.com,1999:blog-3533801088444570262.post-40453117141580898272012-05-15T16:59:00.002-07:002013-02-01T08:33:59.757-08:00Hellenic wine: “Ἐν οἴνῳ ἀλήθεια" (in wine [there is the] truth)…<div class="separator" style="clear: both; font-family: Georgia, "Times New Roman", serif; text-align: center;">
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<span style="font-size: large;"><span style="line-height: 115%;">Monday evening a friend invited me to be a part of a Greek wine and food pairing at a restaurant in the <a href="http://en.wikipedia.org/wiki/Westside_%28Los_Angeles_County%29" target="_blank">West Side</a>.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5v2ORF0MvYjtDzQdPgV9zEtgCfhbAEwZMjFZp94_xi_TGcAwa1YYKRH5v8XshbOEnbJW8Z7uwBAh77jbF9ofGBxbLQpznvNMWvz9XynfkRbxJsej73OVk0Xq8dXm6np14ozgNPHESH4/s1600/2010+domaine+sigalas,+assyrtiko-athiri,+santorini,+Greece.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eYwybU5qtsnNGdQRLeY8DQUu9fgaVlqKIOhu-XMy-MBbQ9JhOyj-UdDeAYxYFttImT0wtABGp2Jxl_KenG7fqMN2SBZaDuuC1bUit09R7czQy2Vsp9GW-J8UV9CljzOeH3JjY4R2oMY/s400/menu.jpg" width="400" /> </div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The invitation served as a great opportunity to expand my horizons in Hellenic wine culture given that my palate only remembered being exposed to a type of wine called <a href="http://en.wikipedia.org/wiki/Retsina" target="_blank">Retsina</a> </span><span style="font-family: Georgia,"Times New Roman",serif;">, a wine emanating flavors of pine trees and turpentine. The Retsina flavor originates in ancient Greece where <a href="http://en.wikipedia.org/wiki/Amphora" target="_blank">amphoras</a> </span><span style="font-family: Georgia,"Times New Roman",serif;">were sealed using Pine resin to preserve the wine from being <a href="http://www.preservino.com/oxidation.aspx" target="_blank">oxidized</a></span><span style="font-family: Georgia,"Times New Roman",serif;">. As technology advanced and barrels, corks, and bottles were implemented, the need for pine resin was no longer needed; however, the flavor became a part of the cultural identity, loved by many, and thus the Retsina wine retained its pine characteristic which is now acquired by fermenting the wine using an Aleppo Pine resin. Monday night however was not a night of pine aromas and flavors; instead, it was a n</span><span style="font-family: Georgia,"Times New Roman",serif;">ight of enjoyable and interesting wines originating from grape varieties whose names are difficult to remember but that have left an impression.</span></span><br />
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<span style="font-size: large;"><b>First Paring: </b><br /> </span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Warm squid salad </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">with <a href="http://en.wikipedia.org/wiki/Vicia_faba" target="_blank">fava bean</a>s, <a href="http://en.wikipedia.org/wiki/Endive" target="_blank">frisee</a></span><span style="font-family: Georgia,"Times New Roman",serif;">, oregano & lemon accompanied by a 2010 Domaine Sigalas, assyrtiko-athiri. The Domaine Sigalas is a wine originating from the volcanic island of <a href="http://en.wikipedia.org/wiki/Santorini" target="_blank">Santorini</a></span><span style="font-family: Georgia,"Times New Roman",serif;">. The assyrtiko-athiri label denotes the wine is made from a blend of 2 indigenous white grapes: <a href="http://en.wikipedia.org/wiki/Assyrtiko" target="_blank">Assyrtiko </a></span><span style="font-family: Georgia,"Times New Roman",serif;">and <a href="http://en.wikipedia.org/wiki/Athiri" target="_blank">Athiri</a></span><span style="font-family: Georgia,"Times New Roman",serif;">, a type of grape used to make Retsina.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5VDLIM1oQS2XzwL22WeUw6KfGc8Eu2W3M04rbleAbOBlYPUNPemv6ladeMntR8pGS-DQBAex05gaE2hIPDeV093kaU0rCrslzQ-y-ulPKAcuwSz7h22qqmx8zaZysANUB8Sm15nl660/s1600/2010+domaine+sigalas%252C+assyrtiko-athiri%252C+santorini%252C+Greece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5VDLIM1oQS2XzwL22WeUw6KfGc8Eu2W3M04rbleAbOBlYPUNPemv6ladeMntR8pGS-DQBAex05gaE2hIPDeV093kaU0rCrslzQ-y-ulPKAcuwSz7h22qqmx8zaZysANUB8Sm15nl660/s320/2010+domaine+sigalas%252C+assyrtiko-athiri%252C+santorini%252C+Greece.jpg" width="186" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Visually the wine displayed a golden color typical of an aging wine or a wine aged in oak barrel. The color was reminiscing of the color found in a <a href="http://winefolly.com/tutorial/white-wines-by-color/" target="_blank">California Chardonnay</a></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">. Swirling the wine around the glass illustrated a medium plus viscosity, an indication of high alcohol content or some <a href="http://en.wikipedia.org/wiki/Sweetness_of_wine#Residual_sugar" target="_blank">residual sugar</a></span><span style="font-family: Georgia,"Times New Roman",serif;"> in the wine. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">On the nose the wine was a combination of smells, primarily the wine was rich in tropical smells: pineapple and minor notes of banana. The primary aromas were followed by a secondary layer of citrus smells and a third layer of mineral aromas. The wine also was warm on the nose, hinting that the viscosity of the wine was a result of high alcohol content. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">On the palate the wine was a dry wine displaying low to medium acidity, medium plus body (high alcohol content), moderate flavor intensity, and a medium finish. The Domaine Sigalas followed the nose, primarily tropical flavors of pineapple and pear complemented by a small and delicate citrus and mineral quality</span><span style="font-family: Georgia,"Times New Roman",serif;">. The wine was an enjoyable paring with the warm squid salad although the light spices in the salad were intensified by the alcohol content in the Domaine Sigalas which resulted in a warm mouthfeel. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"><b><i>Bottle Cost:</i></b> $15 + tax. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><b><span style="font-family: Georgia,"Times New Roman",serif;">Second Paring: </span></b><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://farm4.static.flickr.com/3562/3365624843_5b8c09b631.jpg" target="_blank">Spanakopita</a></span><span style="font-family: Georgia,"Times New Roman",serif;"> with spinach & feta paired with a 2009 Skouras, Moschofilero. The moschofilero label denoted the wine was made primarily of the indigenous grape <a href="http://en.wikipedia.org/wiki/Moschofilero" target="_blank">moschofilero</a></span><span style="font-family: Georgia,"Times New Roman",serif;"> which is typically grown in the <a href="http://en.wikipedia.org/wiki/Peloponnese" target="_blank">Peloponnese peninsula</a></span><span style="font-family: Georgia,"Times New Roman",serif;">.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs2LKdxbg9_qXr8v35aY-czzXo_hc_7OtAoYjuOI6FgG_Q1jbGuybYmdWJnNvN4eMkLEhIsjhuQSBdno-t96kcIwu1DXtdcdqTl2buno7mKfVOUby6NJUV_eT9QzGFPPSbDEEBFB6h50/s1600/moscofilero.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs2LKdxbg9_qXr8v35aY-czzXo_hc_7OtAoYjuOI6FgG_Q1jbGuybYmdWJnNvN4eMkLEhIsjhuQSBdno-t96kcIwu1DXtdcdqTl2buno7mKfVOUby6NJUV_eT9QzGFPPSbDEEBFB6h50/s320/moscofilero.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Visually </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">the wine was not very exciting in color; the glass of wine displayed a pale yellow color with a dull hue. Furthermore the wine was somewhat cloudy as a result of small diameter crystals floating in the wine. The crystals were <a href="http://www.wineintro.com/glossary/c/coldstabilization.html" target="_blank">tartrates</a>, particles that precipitate out of solution in some wines when the wine is stored under below optimal cold temperatures. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">On the nose the wine became more interesting, emanating floral and crisp citrus notes of lemon and green apple. On the palate the wine was a dry wine displaying medium acidity, light medium body (moderate alcohol content), a moderate flavor intensity, and a short finish. The notes of citrus and green apple persisted in the palate although the short finish made the Skouras a <a href="http://en.mimi.hu/wine/thin.html" target="_blank">thin wine</a></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In my opinion the lack of structure in the wine could have been as a result of the cold serving temperature , which negatively affected the quality of the wine thus making it thin. During my research about the Skouras wine I came across positive feedback about it crisp quality which I will have to experiment again. One of the things I enjoy about wine is that like art, it leads you back to re-experience and reinterpret over and over again. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Bottle Cost:</b></i> $15 + tax. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><b><span style="font-family: Georgia,"Times New Roman",serif;">Third Paring: </span></b><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://voices.washingtonpost.com/mighty-appetite/2008/06/an_evening_with_muhammara.html" target="_blank">Muhammara </a>with walnuts, <a href="http://greekfood.about.com/od/greekfoodphotogalleries/ig/Greek-Olive-Photos/Wrinkled-Black-Olives.htm" target="_blank">throubes olives</a></span><span style="font-family: Georgia,"Times New Roman",serif;"> & ricotta salata paired with a 2007 Skouras, Megas Oenos, from the Peloponnese Peninsul</span><span style="font-family: Georgia,"Times New Roman",serif;">a. </span></span><span style="font-size: large;"><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JNAzFvYwGLWxSV-H8-Mv6FvORMWh30LnuZH0lbgt_VtoXL5zdsQh6w2GlXpjr1A5b5E8OM9rNXRXcfwV2L19AseSLiKftwEkBuAfnpcoLVDSrn0nf6Dq_WCd7K3kQusaqZcoEwncWFM/s1600/megas+oenos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JNAzFvYwGLWxSV-H8-Mv6FvORMWh30LnuZH0lbgt_VtoXL5zdsQh6w2GlXpjr1A5b5E8OM9rNXRXcfwV2L19AseSLiKftwEkBuAfnpcoLVDSrn0nf6Dq_WCd7K3kQusaqZcoEwncWFM/s320/megas+oenos.jpg" width="269" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The Mega Oenos is a blend of one indigenous grape <a href="http://www.greekwine.biz/Agiorgitiko-Greek-grape-information.html" target="_blank">Agiorghitiko</a> and the worldly Cabernet Sauvignon, 80% to 20% ratio respectively.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Visually the wine displayed brilliance and deep intense purple color. The wine displayed fruit aromas of blueberries, red cherries, and blackberries intertwined with bouquet of truffle, smoke, and leather. The palate showed a well balanced wine with medium plus acidity, medium plus tannins, and medium plus alcohol. The delicious aromas also persisted in the palate and the wine provided a velvety medium palate reminiscing of a “typical” right-bank Bordeaux wine making this a very inviting wine. The high level of fruitiness offered by the wine was probably offered by the Agiorghitiko grape while the structure and most of its tannins might have come from the Cabernet Sauvignon. All in all, Megas Oenos presented a delicious wine and a great company for food. </span></span><span style="font-size: large;"><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Bottle Cost:</b></i> $27 + tax. </span><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><b><span style="font-family: Georgia,"Times New Roman",serif;">Fourth Paring: </span></b><br style="font-family: Georgia, "Times New Roman", serif;" /><br style="font-family: Georgia, "Times New Roman", serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Lamb kabab with <a href="http://en.wikipedia.org/wiki/Tzatziki" target="_blank">tzatziki</a>, <a href="http://en.wikipedia.org/wiki/Watercress" target="_blank">watercress</a></span><span style="font-family: Georgia,"Times New Roman",serif;">, & flatbread paired with a 2007 Domaine Karydas, Xinomavro, from <a href="http://en.wikipedia.org/wiki/Macedonia_%28Greece%29" target="_blank">Macedonia</a></span><span style="font-family: Georgia,"Times New Roman",serif;">, the largest and second most populous region of Greece. The grape variety used in the wine is <a href="http://www.allaboutgreekwine.com/varieties.htm#xinomavro" target="_blank">Xinomavro</a></span><span style="font-family: Georgia,"Times New Roman",serif;">. </span><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLlaf8TxaTdL1TNSaxyJBlG6U2LPHjDRN7QCtULVlZ6QZ4JUOBo53BpjF3_C9KFhKH7YUalUugfhFZS8rQa2RZk0W_O6UManmKfpSEgIVH1qOVJ4UCaKg4O6gEVj2O0RA5LyGXPi6lFs/s1600/2007+domaine+karydas,+xinomavro,+Macedonia,+Greece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLlaf8TxaTdL1TNSaxyJBlG6U2LPHjDRN7QCtULVlZ6QZ4JUOBo53BpjF3_C9KFhKH7YUalUugfhFZS8rQa2RZk0W_O6UManmKfpSEgIVH1qOVJ4UCaKg4O6gEVj2O0RA5LyGXPi6lFs/s320/2007+domaine+karydas,+xinomavro,+Macedonia,+Greece.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Visually the wine displayed a light ruby red color and low opacity. On the nose it presented mainly aromas of red cherry accompanied by gently by tomatoes, olives, and an herbaceous quality. The palate demonstrated a wine with medium plus acidity, medium body, and medium tannins. A perfect wine for tomatoes based dishes. The wine had a quality similar to a young <a href="http://en.wikipedia.org/wiki/Nebbiolo" target="_blank">Nebiolo</a></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">, abundant amounts of acidity and velvety tannins followed by a mid palate showcasing dried fruit, spices, herbs, red cherry, and a gentle chalky mouthfeel. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>Bottle Cost:</b></i> $27 + tax. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The exposure to the new wines changed my limited perspective about Hellenic wine and I look forward to experiencing more of Greece’s terroir through its oino (wine). </span></span></div>
Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com0tag:blogger.com,1999:blog-3533801088444570262.post-51256602589815510632012-05-06T17:17:00.003-07:002013-02-01T08:32:08.435-08:00Asado & Shiraz (Wolf Blass “Gold Label”, 2008 Shiraz)<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfW3x7faAkB9ZJb3nYW2Ju444UMlgeW8ZSFcCmCKFuecjsy3H2460OlWMd-zboknFTjO8l91VLGeKKvjxGebKDtGP2D0SuJdC3qF3uKyUj0SjzzPe43we3G-kz7p-x_cUaPkuGspbTlrw/s1600/1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfW3x7faAkB9ZJb3nYW2Ju444UMlgeW8ZSFcCmCKFuecjsy3H2460OlWMd-zboknFTjO8l91VLGeKKvjxGebKDtGP2D0SuJdC3qF3uKyUj0SjzzPe43we3G-kz7p-x_cUaPkuGspbTlrw/s320/1730.JPG" width="220" /></a></span></div>
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Wolf Blass “Gold Label” </span></div>
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<span style="font-size: large;"><b>Vineyard:</b> Wolf Blass</span></div>
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<span style="font-size: large;"><b>Vintage:</b></span><span style="font-size: large;"> 2008</span></div>
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<span style="font-size: large;"><b>ABV%:</b>
15%</span></div>
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<span style="font-size: large;"><b>Varietal:</b> Shiraz
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<span style="font-size: large;"><b>Appellation:</b> Barossa
Valley, South Australia, Australia</span></div>
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<b style="font-size: x-large; text-indent: 0px;">Price:</b><span style="font-size: large; text-indent: 0px;"> $25 + tax</span><span class="Apple-style-span" style="font-size: large;"> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The week of April 23rd was very busy with work related items: </span><a href="http://en.wikipedia.org/wiki/Shop_drawing" style="font-family: Georgia,"Times New Roman",serif;">shop drawings</a><span style="font-family: Georgia,"Times New Roman",serif;">, writing material specifications, and preparing documents to request bids for materials needed for a building I have helped design. The weekend finally arrived and a friend of mine decided Saturday would be a good day to enjoy a few libations, wine, and BBQ; a great way to relax after an active week at the office.</span></span></div>
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<span style="font-size: large;">Saturday afternoon arrived and in my mind there were 7 things I needed for what I consider to be a proper BBQ: </span><br />
<span style="font-size: large;"><br /><b>1.</b> Good tunes, this time provided by provided by Sam John Hopkins better known as Lightnin’ Hopkins:</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></div>
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<span style="font-size: large;"><b>2.</b> Some of my favorite meat cuts and charcuterie: <a href="http://goodiesfirst.typepad.com/.a/6a00d83451b77469e2013480eae1d3970c-500wi">Morcilla</a>, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xjs1ipyv3TQPwzr1FVQ2Ih1GlS13RaRuOhlyNx5Gtcy6nIKn6UBYkr7LTAJmHqzsk6Gxxj9HRScNdQJQDCkm286zXKfo3TeY1U2PZaLzrEE6Bm-iDtHDmEpA3V5-n5YWhi8SqKLFdRQ_/s320/menu_chorizo_a_la_parrilla.jpg">Chorizo</a>, <a href="http://farm8.staticflickr.com/7034/6781181577_c99ba91ee9_z.jpg">Tira de Asado</a>, and <a href="http://exposebuenosaires.com/wp-content/uploads/2010/02/argentine-beef.jpg">Vacio </a>or <a href="http://farm1.static.flickr.com/108/290584559_016e20ac46.jpg">Entraña</a></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-size: x-small;">The meal (Fernet, Meat, & Wine)</span></span></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><span style="font-size: large;"><b>3.</b> Some vegetables and/or <a href="http://en.wikipedia.org/wiki/Olivier_salad">Olivier salad</a> to accompany the meat.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br /><b>4.</b> Coarse salt: I have always been a believer that in a BBQ the flavor of the meat should only be complemented by the flavor profile of the any wood used for the fire and the flavor provided by a good rub of coarse salt. I prefer coarse salt as fine salt penetrates deeply into the meat making it less juicy while the coarse salt mostly stays on the surface of the meat, leaving the meat juicier and adding a light crunchy texture on the surface. <br /><br /><b>5.</b> A few baguettes, these will mostly be used along with the chorizo and the morcilla.<br /><br /><b>6.</b> One of my good friends: Adrian, Esteban, or Juanpi . One of them tends to finish the BBQ for me as I have the tendency to get distracted talking to people and enjoying the wine. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwtag95wcKhvJOynj7JWsr81dsD5vhPeTaWMB3kDdGZCD3qoXBotwsqrEe8CwY3FdIQLnK-dwjYk5eE8s15K7PcgGMbOZgxa9NaeyJYNPlM6ZllBOCbVxMkLDMxmQPAycVsL_h-1-2ZU/s1600/IMG_8231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwtag95wcKhvJOynj7JWsr81dsD5vhPeTaWMB3kDdGZCD3qoXBotwsqrEe8CwY3FdIQLnK-dwjYk5eE8s15K7PcgGMbOZgxa9NaeyJYNPlM6ZllBOCbVxMkLDMxmQPAycVsL_h-1-2ZU/s200/IMG_8231.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Adrian </span></span></span></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b>7.</b> And the one ingredient which cannot be missing in a proper BBQ: A good wine to accompany the meal. <br /><br />The selected wine for the occasion was a Wolf Blass “Gold Label”, 2008 Shiraz. Shiraz is the adopted name for the Syrah grape in Australian and South African wineries (with a few exceptions). In European wines, where varietal labeling is practiced, the grape is designated as Syrah while in other countries such as the US, Argentina, or Chile the grape is labeled either Syrah or Shiraz. A Shiraz was selected as the paring for the occasion for two reasons:</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"></span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">I wanted to pair a BBQ with a “new” wine: I don’t remember pairing a BBQ with something else other than a Malbec.</span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">I thought the “typical” flavor profile an Australian Shiraz: firm tannins, ripe fruit, a peppery and smoky quality, and medium to full body would be a good compliment to the BBQ.</span></li>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">The label of the Shiraz indicated that the wine was from the Geographical Indication (GI) of Barossa, a sub-region of the <a href="http://upload.wikimedia.org/wikipedia/commons/e/e7/Australian_wine_zones2.png" target="_blank">Australian wine zone</a> of South Australia. GI is the designation used in Australia for regional classification of wine producing areas, a designation synonymous to American Viticultural Area (AVA) in the US or Appellation d'Origine Contrôlée (AOC) in France. In Australia, the GI name requires the wine to comply with the 85% rule, i.e. the information shown in the label about vintage, grape variety or region, must be at least 85% of the what is indicated. The information on the label denoted the following: </span> <span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"></span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">The Barossa indication meant that the wine came from the Barossa Valley, one of the oldest wine regions of Australia characterized by hot </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><a href="http://en.wikipedia.org/wiki/Climate_categories_in_viticulture#Continental_climates">continental climate</a> where irrigation is typically needed during the growing season to supplement the region’s low rainfall supply.</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></li>
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<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">The wine had a minimum 85% Shiraz, a dark skinned grape originating from the Rhone region in South France characterized for providing medium plus to high tannins.</span></li>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Knowing the information about the region and the grape implied the wine would likely have the flavor profile of a full bodied wine with ripe fruit, good tannins, and a </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><a href="http://en.mimi.hu/wine/fleshy.html">fleshy </a>fruit <a href="http://wine.about.com/od/winebasic1/ht/winetasting.htm">mid-palate</a>; a good match for grilled juicy meat lightly coated with coarse salt.</span><span style="font-size: large;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Visually, the Wolf Blass Shiraz displayed a deep purple color with a light discoloration around the </span><a href="http://www.winegeeks.com/glossary/145" style="font-family: Georgia,"Times New Roman",serif;">meniscus </a>indicative of a young wine. On the nose the wine was fruit driven: notes of raspberry and dark cherry, accompanied by light notes of clove, leather, and a mild spicy quality created by some white pepper notes. <br /><br />On the palate the wine first created and impression of warmth and a chewy/grippy texture. As the wine evolved in the palate the flavor profile, similar to the nose, was discerned: notes of raspberry, dark cherry, light hints of leather and smoke indicative of oak fermentation, and a peppery quality; furthermore, the tannins became more velvety with time. The evolution of the tannins and the peppery flavor, yet fruit driven quality, provided a long finish to the wine.<br /><br />The Shiraz provided a great pairing to the meats. The leathery and peppery quality provided a good complement to the quality of the meats and the ripe </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">blackberry </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">flavors provided another level of complexity to the meal while accompanying the juiciness of the meat cuts. I will say the best paring for the Wolf Blass was the morcipan, a bite size sandwich made with a type of sausage called </span> <span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><a href="http://en.wikipedia.org/wiki/Black_pudding">morcilla</a> and a piece of bagette. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLJm8kYhW9HybrIcYANMaKDdRwFpPrqwEykYcAjU1bav3telhPi8MEKCSp2svENxQejqLEnAgAHd9H6eEQHDpap995f_Pd-iQmUtoWSUtCTys-5Bbk3R2hVHBeNmn-bFNfQYHOGaLfkM/s1600/morcilla.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLJm8kYhW9HybrIcYANMaKDdRwFpPrqwEykYcAjU1bav3telhPi8MEKCSp2svENxQejqLEnAgAHd9H6eEQHDpap995f_Pd-iQmUtoWSUtCTys-5Bbk3R2hVHBeNmn-bFNfQYHOGaLfkM/s320/morcilla.jpg" /></a></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">Morcipan</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"> </span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The pudding-like texture and earthy/herbaceous flavor of the morcilla surrounded in the moist and slightly chewy with a full, almost nutty flavor of the baguette provided the best match for the flavor profile Wolf Blass “Gold Label”, 2008 Shiraz. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Salute</td></tr>
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<span style="font-size: large;"></span>Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com2tag:blogger.com,1999:blog-3533801088444570262.post-1458182988813628462012-04-26T15:58:00.004-07:002013-02-01T08:31:42.679-08:00Pizza, Friends, & Pinot Noir (Bogle Vineyards, 2009 Pinot Noir)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkU1SeGum4eryiev1Pmhxm6w6_mnxd93FXRPpmA5y_Jmy2Ho9lg8tfgWIzmk39JxKWS7zzC00UzCFfiREb0soEpNrP8rV8S6g_wJvT2y8_TxoJ9pNGFd2W_vnGVYc9J8fRqwCNF_Z7B4/s1600/AF+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkU1SeGum4eryiev1Pmhxm6w6_mnxd93FXRPpmA5y_Jmy2Ho9lg8tfgWIzmk39JxKWS7zzC00UzCFfiREb0soEpNrP8rV8S6g_wJvT2y8_TxoJ9pNGFd2W_vnGVYc9J8fRqwCNF_Z7B4/s320/AF+007.jpg" width="320" /></a></div>
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<span style="font-size: large;"><b>Brand Name:</b> Bogle </span></div>
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<span style="font-size: large;"><b>Vineyard:</b> Bogle Vineyards</span></div>
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<span style="font-size: large;"><b>Vintage:</b> 2009</span></div>
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<span style="font-size: large;"><b>ABV%:</b> 14%</span></div>
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<span style="font-size: large;"><b>Varietal:</b> Pinot Noir </span></div>
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<span style="font-size: large;"><b>Appellation:</b> California</span></div>
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<span style="font-size: large; text-align: start; text-indent: -0.75in;"><b>Price:</b> $11</span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large; text-align: start; text-indent: -0.75in;"> + tax</span></div>
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<span style="font-size: large;">Tuesday 7:00 pm, after a long day in the glamorous world of
numbers, blueprints, and computer monitors, I met my friend at home for some
<a href="http://en.wikipedia.org/wiki/Mate_%28beverage%29">Mates </a>,
a type of hot tea. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzPcVGgltD32m6eg0BoKvPeOL7nDPKP1rlMv9aWJKB9gyvyjzG6zOJ5GJh-epMUtzQK20MRa3JutpdRThCSowbejUfu20VI_W1mcKQdItVOlg0prcD5z5FWR3RL6ZeP3y73JFtg5pNsA/s1600/1+%28400%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"><span style="font-size: x-small;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzPcVGgltD32m6eg0BoKvPeOL7nDPKP1rlMv9aWJKB9gyvyjzG6zOJ5GJh-epMUtzQK20MRa3JutpdRThCSowbejUfu20VI_W1mcKQdItVOlg0prcD5z5FWR3RL6ZeP3y73JFtg5pNsA/s320/1+%28400%29.jpg" width="320" /></span></span></a><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mate</span></span></div>
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<span style="font-size: large;">While listening to a blend of music by Babasonicos, Los Pericos, et all, and discussing how
to fix the world, it was decided that as opposed to enjoying rounds of Mate we would
instead open a bottle of wine that was lingering around the room. The bottle, a 2009 Bogle Vineyards Pinot Noir
from California,
had been brought by someone during a previous dinner and was waiting for
someone to enjoy its structure and flavors.
Since the wine did not reflect any specific region, it implied that the
grapes came from one or multiple regions within the state shown on the label, this is typically an
indication that the </span><span style="font-size: large;">aromas and
flavors of the </span><span style="font-size: large;">wine will be more about fruit than <a href="http://www.musingsonthevine.com/tips_ter1.shtml">terroir </a>. By U.S. wine law the region used on the labels denotes the following: </span><span style="font-size: large;"> </span><br />
<ul>
<li><span style="font-size: large;">Wines</span><span style="font-size: large;"> displaying a state name on the label requires 100% of the grapes to come from that state.</span><span style="font-size: large;"> </span></li>
<li><span style="font-size: large;">Wines displaying the county name on the label requires 75% of the
grapes to come from the named county.</span></li>
<li><span style="font-size: large;">Wines displaying an AVA (American
Viticultural Area) name on the label requires 85% of the grapes come from the named
appellation.</span></li>
</ul>
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<span style="font-size: large;">The wine displayed a deep garnet color, usual of a younger
Pinot Noir. Pinot Noir wines, typically,
are lighter in color and more translucent than other red varietals, a key
factor in being able to identify a Pinot Noir.
The “lack” of color in Pinot Noir is due it's due to the thin skin which has lower
levels of anthocyanin, blue, violet, or red pigment found in plants. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8JfK8_y3aN4oZqnOlCiiBJePs7oPUnIvRoDaQTa4IPeBqQQsgxFqcZdCJwji_EnijzIWeNDojJxU_gp2wzJj1CaGgZNIzAE-ZvDG7XUC8cDBK2w5-rWYI7WvuHTf5nXUe-gmp48sVtw/s1600/Red+Wine+Color+Chart.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8JfK8_y3aN4oZqnOlCiiBJePs7oPUnIvRoDaQTa4IPeBqQQsgxFqcZdCJwji_EnijzIWeNDojJxU_gp2wzJj1CaGgZNIzAE-ZvDG7XUC8cDBK2w5-rWYI7WvuHTf5nXUe-gmp48sVtw/s640/Red+Wine+Color+Chart.gif" width="640" /></span></a></div>
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<span style="font-size: x-small;">source: http://winefolly.com/tutorial/red-wine-color/</span></div>
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<span style="font-size: large;">On the nose the wine was fruit driven, displaying perfumed violet
aromas and ripe notes of strawberry and raspberry indicative of a wine typical
of a warm wine producing region and new world style. A cool region or old world style, i.e. Burgundy, Pinot
Noir would have displayed more earthiness thus exhibiting bouquets of
undergrowth: an earthy and leathery
quality. </span></div>
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<span style="font-size: large;">On the palate the wine displayed the characteristics of a general “California” labeled
region wine: ripe fruit notes of strawberry and raspberry accompanied by some
dried cranberry. The wine had lingering
warmth, moderate acidity, and displayed and enjoyable velvety texture along
with smooth tannins.</span></div>
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<span style="font-size: large;">After the first glass and a long talk our appetite developed
and I decided we should prepare a meal to accompany the discussion and the
wine. Having moved in to a new place
recently the options for ingredients were limited: pizza dough, bell
peppers, mozzarella cheese, eggs, hummus, flour, olive oil, salt, and pepper
were the selected ingredients to make a pizza and a faina. The thin crust pizza
was made in the oven laden with a thin layer of olive oil, chunks of mozzarella
cheese, red and yellow bell peppers strips, and topped off with round slices of
hard boiled eggs. The <a href="http://en.wikipedia.org/wiki/Farinata">faina</a>,
a type of pizza dough typically made using garbanzo flour, was improvised
using hummus and adding eggs and some flour which would later be baked next to
the pizza. </span></div>
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<span style="font-size: large;">20 minutes later, voilà, a
tasty meal was ready to accompany the Bogle Pinot Noir. Pizza is not a meal typically paired with a
Pinot Noir, perhaps because most pizzas have tomato sauce requiring a wine with
good acidity (our pizza "sauce" was just olive oil); however, the medium plus body of the Pinot Noir and fruit flavors
paired nicely with the mozzarella creaminess, the peppery consistency of the
pizza, and the earthiness of the faina.</span></div>
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<span style="font-size: x-small;">Meal Time w/ good friends: "gallego" & "panchitos" </span></div>
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Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com4tag:blogger.com,1999:blog-3533801088444570262.post-70526180947182274162012-04-17T17:49:00.013-07:002013-02-01T08:31:06.170-08:00Salmon & Chardonnay (Santa Barbara Winery, 2010 Chardonnay)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev1Qf56OUKHPpfG33FPC9QGXEA138O7BnRzfDLnxN0dRtI_mcuMosKym-0knBd7u4RiFPwU-rsKmW0_jLv-pDjD4hBRBz4Mi9xaZhmhHsypLaqsTa35hGcJ0bAOf7JIIZfUViFOX5Vg8/s1600/2010-chardonnay-label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev1Qf56OUKHPpfG33FPC9QGXEA138O7BnRzfDLnxN0dRtI_mcuMosKym-0knBd7u4RiFPwU-rsKmW0_jLv-pDjD4hBRBz4Mi9xaZhmhHsypLaqsTa35hGcJ0bAOf7JIIZfUViFOX5Vg8/s320/2010-chardonnay-label.jpg" width="320" /></a></div>
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<span style="font-size: large;"><b>Brand Name:</b> Santa Barbara Winery</span></div>
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<span style="font-size: large;"><b>Vineyard:</b> Santa Barbara Winery</span></div>
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<span style="font-size: large;"><b>Vintage:</b> 2010</span></div>
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<span style="font-size: large;"><b>ABV%:</b> 13.8%</span></div>
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<span style="font-size: large;"><b>Varietal:</b> Chardonnay </span></div>
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<span style="font-size: large;"><b>Appellation:</b> Central Coast AVA (Santa Barbara County)</span></div>
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<span style="font-size: large; text-indent: -0.75in;"><b>Price:</b> $14</span><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large; text-indent: -0.75in;"> + tax</span></div>
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<span style="font-size: large;">Upon return to Los Angeles after spending a week in the cold, grey, and rainy winter of Bogota, Colombia, I met up with a friend to enjoy an evening of travel stories, sunset, and a meal in Santa Monica Beach. My trip had experience a diet of steaks and thus when Salmon was suggested as the main ingredient for the meal I was excited to explore culinary and wine alternatives. A trip to the store resulted in the following ingredients: Wild Alaskan salmon, blue cheese, Portobello mushrooms, potatoes, and yellow and red peppers which would add some color to the plate. To accompany the soft and oily texture of the salmon and the sharp, creamy and salty consistency of the blue cheese, which were the main ingredients, we selected a reasonable priced 2010 Santa Barbara Winery Chardonnay ($14+tax). The wine was selected for 2 reasons: (1) an early vintage chardonnay typically lends brightness to the fruit intensity in the wine and (2) I wanted to complement the creaminess of the dish with a wine offering a similar silky and creamy consistency, a texture typically found in an oaked California wine which developed more body than unoaked versions.</span></div>
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<span style="font-size: large;">In the glass the chardonnay displayed a light golden tint which indicated some oak barrel fermentation. Bright fruit notes of apricot, peach, green apple, and <span class="Apple-style-span" style="font-family: Georgia,"Times New Roman",serif;">nuances </span></span><span style="font-size: large;">of pineapple and vanilla emerged from the glass providing an aromatic and perfumed experience. On the palate, the wine was a dry, moderately flavored wine with a ripe fruit profile and lingering warmth. The ripe flavors of tropical fruit such as apricot and pineapple and the warmth caused by the alcohol level were characteristic expected from a wine native of Santa Barbara County which is a wine growing area with abundant sunshine and warm weather conditions. The wine was moderately creamy unlike other California big buttery Chardonnays indicating that the Santa Barbara Winery wine probably had not gone through malolactic fermentation which typically yields diacetyl, a compound responsible for providing wine a buttery consistency and the scent of butter used in baked goods or pop-corn. </span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBtNebMRnRQ5fMgrTOFKLpOYy3SLGjQmEp34xWbec0sSOzrFKS6jIhDb2XYtqGAPhpbHD1Wq-kt9rWbI3P_Zb-lzIh3EmyoU2dkseemgm3bt91uR_dMTF3yDKkvsv1lL9Ocr-ssK0eYU/s1600/AF+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBtNebMRnRQ5fMgrTOFKLpOYy3SLGjQmEp34xWbec0sSOzrFKS6jIhDb2XYtqGAPhpbHD1Wq-kt9rWbI3P_Zb-lzIh3EmyoU2dkseemgm3bt91uR_dMTF3yDKkvsv1lL9Ocr-ssK0eYU/s640/AF+002.jpg" width="468" /></a></span></div>
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<span style="font-size: large;"><span style="font-size: x-small;"> </span><span style="font-size: x-small;">Picture by KdD</span></span></div>
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<span style="font-size: large;">The wine proved to be a good selection for the meal due to the nose and the flavor profile offered at $14/bottle; its moderately oaked profile and gentle viscosity did not overpower the characteristics of the blue cheese and the creaminess of the salmon but rather it provided a silky bond to connect the creamy qualities of the ingredients. Furthermore the young ripe apricot and light nuances of pineapple and vanilla added another dimension of flavors to the meal. The meal and wine were enjoyed while listening to Little Dragon. Here is one of the tunes that accompanied the evening:</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Salute</span>.<br />
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Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com2tag:blogger.com,1999:blog-3533801088444570262.post-18064978962356333262011-09-09T20:00:00.000-07:002013-02-01T08:30:31.012-08:00El Tunel & El Enemigo (El Enemigo, 2008 Malbec)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKa6TzOaPkMG0K1wPRM2Yhak_JYb4QbosVA9w8Rr1WHpxnKZJgRc8krl8paE2KW4oYWi4Z51-aekmnshxUKwAGcBZ5OCJb2jL36DCM3JLD6k9kKz7e7aVu-_Ztk7j3Rm1H6h-nu2uNP4/s1600/label+small.jpg"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5654916524291166882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKa6TzOaPkMG0K1wPRM2Yhak_JYb4QbosVA9w8Rr1WHpxnKZJgRc8krl8paE2KW4oYWi4Z51-aekmnshxUKwAGcBZ5OCJb2jL36DCM3JLD6k9kKz7e7aVu-_Ztk7j3Rm1H6h-nu2uNP4/s320/label+small.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: justify; width: 251px;" /></span></a><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b><span lang="ES-AR">Brand Name:</span></b><span lang="ES-AR"> El Enemigo</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b><span lang="ES-AR">Vineyard:</span></b><span lang="ES-AR"> El Enemigo</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>Vintage:</b> 2008</span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>ABV:</b> 14.5%</span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>Varietal:</b> Malbec (93% -Petit Verdot 7%)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>Appelation:</b> Uco Valley</span></div>
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<span lang="ES-AR" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">In lieu of tasting notes indicative of the flavor profile of <b>El Enemigo</b>, the back label presents the wine with a phrase: “<i>Al final del camino sólo recuerdas una batalla, la que libraste contigo mismo, el verdadero enemigo, la que te hizo único</i>”. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">To me, the presentation of the wine is symbolic of the inner struggle the wine maker felt as he had to formulate what would be the best varietals, blend percentages, and fermentation processes in order to materialize an idea into something tangible and unique, El Enemigo. The phrase, in <sub>English</sub>, reads: At the end of the road only one battle is remembered, the one you had with yourself, the real enemy, the one that made you unique.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">El Enemigo is a ripe, warm, and velvety Malbec, with a touch of Petit Verdot, wine produced in the Uco Valley, a top viticultural region southwest of Mendoza City in Argentina. The Uco valley is a gently sloping plateau providing a long growing season and average altitudes over 1,200m (3,900 ft) which influences the soil, temperature and amount of sunlight of the region in different ways: </span></div>
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<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><span style="font: 7pt 'Times New Roman';"> </span><b>Acidity Retention:</b> Higher altitude equates to cooler weather resulting in more acidity retention in the grape. Moreover higher altitude results in<b> </b>a<b> </b>pronounced diurnal temperature variation between the night and the day. The pronounced drop in temperature at night further helps the preservation of natural acids in the grape. </span></li>
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<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>Sunlight Intensity:</b> The higher the altitude the higher the sunlight intensity (the strength of the sunlight) resulting in a thicker grape skin. The thicker the grapes skin the higher concentration of total tannins. </span></li>
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<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>Long Growing Season:</b> A long growing season provides conditions for the grape to enjoy the benefits of sun exposure for properly ripening of the grape. </span></li>
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<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;"><b>Crop Yield:</b> The alluvial soil conditions of Mendoza change with higher altitude resulting in soil particles of larger diameter. Larger soil particles result into better drainage which prevents the storage of water and nutrients in the soil which in turn limits crop yield (agricultural output). Due to limited water and nutrients, plants focus its efforts to reproduction by directing energy supply mainly to fruit growth and not in vegetative growth (leaves). The fruit becomes more concentrated in color and flavor to make it more attractive for animals which will help reproduction cycle of the plant by the dispersal of seeds. For humans the concentrated color and flavor results in a better grape to make a wine.</span></li>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">The interaction of climate and geographic characteristics, terruño as it is known in Argentina, were factors kindly displayed by El Enemigo in its structure through reasonable acidity, moderate tannins, and a medium plus body. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">Once poured into the glass, El Enemigo displayed brilliancy and minor aging through its intense plum like pigments which were beginning to change from a young purple blue color to an aging purple ruby color. The wine settled into the glass showcasing youthfulness through the moderate intensity of primary aromas representative of the grape: juicy plum and other black fruit notes such as black cherries, blueberries with violet aromas. Minor toasty nuances of cedar and even some eucalyptus emerged from the second glass poured, although in very low concentrations and after ±15 minutes of breathing the wine in the bottle. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">On the palate, El Enemigo provides a moderate flavor intensity showcasing a dry, warm wine balanced by the juicy density of black fruit and moderate oak notes of toasty cedar. The finish of the wine is velvety and lengthy. The blend of moderate tannins and a medium acidity level produced a food friendly wine which was paired with a thin crust pizza topped with fresh tomato, basil leaves, and mozzarella. The moderate acidity and tannins worked nicely with the acidity of the tomatoes while the bright black berries flavors worked nicely by brining out the inherent sweetness of the cheese and tomatoes. Though El Enemigo is a food friendly wine, the wine can also be enjoyed with a good conversation, music, or a book. All in all, El Enemigo offers good flavor and aroma profile at a very reasonable price.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: large;">Next time I come across a bottle of El Enemigo, I plan on accompanying its flavors with a grilled coarse salted <i>Tira de Asado</i> (flanken-cut short ribs), one of my favorite argentine meat cuts. The fattiness found in a Tira de Asado will pair nicely with the moderate tannins of the wine while the gaminess and coarse salt of the meat will enhance the fruit flavors of wine. I imagine a meal enjoyed as one of my favorite songs, <i>Por Una Cabeza</i>, plays in the background. Although originally performed by Carlos Gardel, I have fallen in love with a more contemporary cover by Andres Calamaro:</span><br />
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<span style="font-family: Georgia,'Times New Roman',serif; font-size: large;">Interestingly, I was not aware of the existence of El Enemigo and I was looking for a different bottle yet I purchased the wine for two motives: First, partially as a result of the recommendation given by the store clerk while I searched for a new Malbec during my last days of vacation in Buenos Aires, Argentina. My second and more significant motivation was the quote on the back label which created a personal connection to a phrase in a book I had just finished reading a few days before: “<i>In any case there was a single tunnel, dark and solitary: mine, the tunnel wherein passed all my infancy, my youth, my entire life</i>.” The book is entitled <a href="http://en.wikipedia.org/wiki/El_T%C3%BAnel" target="_blank"><i>The Tunnel</i></a> by Argentine writer Ernesto Sabato Throughout <i>The Tunnel</i>, the main character struggles with decisions and finds himself examining, through probability, the possible outcomes for the choices made; a struggle of decisions, that as I mentioned, the back label of the wine <span style="font-family: Georgia,"Times New Roman",serif;">denotes </span>(to me).</span><br />
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<span style="font-size: large;">I am a firm believer that a good wine should not only create a connection with one’s palate but also a connection between personal experiences and music, almost a nostalgic sentiment. El Enemigo presented me the opportunity to feel a personal connection to a book and its story, a book given to me by someone special in my life, a wine that not only created a link with flavors I enjoy but also with a people, objects, and experiences. </span></div>
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Johanhttp://www.blogger.com/profile/02517419166866207383noreply@blogger.com2