Posts Tagged ‘2012’

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Remember Los Alamos

July 14, 2014

Kara and I spent this past weekend in Buellton, California for the 2014 Wine Bloggers Conference.

Needless to say, after three days of tasting all of the wine that Santa Barbara County has to offer, wine has been the last thing on my mind…

Then, I started making dinner…

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It all started when I marinated some salmon filets and broccolini with olive oil, salt, and pepper.

While preheating the grill, I looked in the fridge for something to drink.

I really wasn’t in the mood for beer.  I’m not a soda kind of guy. Water wasn’t gonna do the trick.

Almond milk?  Nah!

There was really only one thing in the fridge that was going to work…

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Bianchi 2012 Los Alamos Vineyard Pinot Grigio

At the end of the first Live Wine Blogging session at the Wine Bloggers Conference (which I’ll get into in more detail another day), there were a bunch of leftover bottles that were given to the participants.  Lucky for me, I got sent home with the Bianchi 2012 Los Alamos Vineyard Pinot Grigio…

Los Alamos…

I remember Los Alamos…

Santa Barbara County is broken up into two major AVA’s.  The Santa Ynez Valley to the south, and the Santa Maria Valley to the north.

On Friday night, as part of the Wine Bloggers Conference, participants got to explore different areas of Santa Barbara County. Of course, I’ll get a little deeper into this excursion on another day, but the short story is that my group got to visit Bien Nacido Vineyards in the Santa Maria Valley.

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The setting sun over Bien Nacido Vineyards.

Now…

While riding the bus north on the 101 from Buellton in the Santa Ynez Valley to Bien Nacido Vineyards in the Santa Maria Valley, we drove through Los Alamos… an up-and-coming wine-growing region within Santa Barbara County.  Much like Santa Maria, and the western end of Santa Ynez, there is a strong coastal influence to Los Alamos, making this a perfect place for beautiful cool-climate wines of distinction.

Now, let’s get into this wine in particular…

Color: Typical of most Pinot Grigios you’re bound to encounter, the Bianchi is rocking the straw yellow.

Nose: Pretty notes of honeysuckle with lime accents, all rounded out with a variety of river rocks.

Taste: Fresh.  This wine is fresh.  There’s a real good freshness to this.  There is a good petrol characteristic up front, surrounded by a saline solution of lemons, limes, and grapefruit pith.  Did I mention that this was fresh?

Score: Pinot Grigio typically gets a bad rap.  Most of the mass-produced grocery store swill comes across as watered-down Gatorade to me… which makes it great for a hot day, but doesn’t really bring anything else to the table.  The Bianchi, on the other hand, has a great balance of freshness (yeah, I said it) and complexity that promotes the true versatility of this wine.  Hot day? Light food?  Good friends and conversation?  This is the wine for you. 89+

Oh yeah…

Back to the salmon!

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The salmon, while a bit overcooked, brought the richness that you would expect from a fatty fish. The broccolini, while slightly scorched at the tips, was hecka tasty.

So…

The next time you’re in the mood for fresh and lively wine on a hot day, which is heads-and-shoulders above the typical housewife swill…

Remember Los Alamos.

Take it away, Pee-Wee…

Stay Rad,

Jeff

What’s your favorite domestic Pinot Grigio?  Leave a comment, and let us know.

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Stay Rad Wine Blog TV Episode 133: Extra! Extra!

May 8, 2014

In this episode, Jeff tries a wine from a paper bottle. What’s the worst that could happen?

Wine Tasted:

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Paperboy Winery 2012 Paso Robles Red Blend

Stay Rad,

Jeff

What’s your take on wines in alternative packaging?  Leave a comment, and let us know.

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Posted in Stay Rad Wine Blog TV, Wine | 8 Comments »

White Zinfandel. There’s a time and a place.

November 6, 2013

Sometimes…

I drink White Zinfandel.

Yeah…

I said it.

Considering that 10% of all wine sold in the United States is White Zinfandel, it’s hard for me to imagine that anybody reading this post right now has never had a taste of that sweet, pink, fermented grape juice.

Considering that you are the type of wine drinker that reads blogs, it would be hard for me to imagine that your personal wine cellar has anywhere close to a 10% composition of White Zinfandel.  In fact, I doubt that your collection has any White Zin at all.

Why would you?

It’s pink.  It’s sweet.  It’s one-dimensional.

Dare I say…

In my neck of the woods, you’d get your ass kicked for drinking that stuff.

So…

What the hell was I thinking when I brought home this?

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Sutter Home 2012 California White Zinfandel: The Original

Now…

I know that most of us say that we would not be caught dead with this sweet stuff in our houses, but you’ve gotta know that there is a time and a place for White Zin.

A while back, I went to a wedding in Phoenix, Arizona (and wrote about it here).  It was 95 degrees out, and I was wearing a warm-ass suit.

They were serving some White Zin at the bar, and I decided to go for it.

And…

It was exactly what I needed.

Cool.

Slightly sweet.

Versatile.

It was exactly what I needed at the time.

From that moment forward, I swore that I would never overlook any type of wine just because it’s not en vogue.

There is a time and a place for everything.

Now…

It’s been quite some time since my last White Zin experience, so I thought I’d try my hand at a food pairing with the original pink stuff… Sutter Home 2012 California White Zinfandel.

First, let’s give it a taste, and see what we’re working with…

Color: Pink.  I mean… seriously.  This is what you would expect White Zin to be.

Nose: The fruit is definitely present on the nose.  Big, juicy strawberries, with a bit of lemon/lime soda poured over the top.  There’s a surprisingly nice minerality here.

Taste: More of the same.  Sweet strawberry juice with lime citrus and some nice mineral notes.

Score: There’s nothing that exciting about a wine like this.  It’s neither an in-your-face mind-blower, nor is it a nuanced thought-provoker.  It just is what it is… A delicious, and refreshing, adult beverage.  Crack one open right after finishing some yard work, and you’ll be stoked.  It’s an easy 82 for me.  That’s right.  I said it.

Now…

On to the food!

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Cabbage and Carrot Slaw with a Spicy Peanut Dressing. The acid of the wine, elevates the peppery notes from the slaw.

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Hot and Sour Soba Noodle Soup with Peas and Gyoza. The wine provides a refreshingly fruity note to the sour and earthy edges of the soup.

Seriously, guys…

If it’s been a long time since your last White Zinfandel, you may want to give it another shot.

What’s the worst that could happen?

Stay Rad,

Jeff

Okay, guys… Here’s your homework assignment. Head on down to the grocery store with five bucks, pick up a White Zinfandel, and leave your tasting notes below.  We want to know your take on the pink stuff.

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Stay Rad Wine Blog TV Episode 122: Rosé. What do you say?

October 29, 2013

In this episode, Jeff dives in to a nice Rosé.

Wine Tasted:

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Sables d’Azur 2012 Cotes de Provence

Stay Rad,

Jeff

What’s your favorite Rosé wine? Leave a comment, and tell us about it.

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Posted in Stay Rad Wine Blog TV, Wine | 2 Comments »

Stay Rad Wine Blog TV Episode 120: Well…

October 10, 2013

In this episode, Jeff tries a $5 wine with no detectable sulfites…

Wine Tasted:

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WELL REaD 2012 California Red Wine

Stay Rad,

Jeff

Have you tried this wine?  Leave a comment and tell us about it.

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Pancakes and Pinot Noir

July 27, 2013

So…

I’ve been rethinking the way I look at food.

Let’s take pancakes, for example.  I have never been a pancake-for-breakfast type of guy.

They’re way too filling.  They’re way too sweet.  They’re almost always made from some crappy mix from a box that’s been sitting in the back of somebody’s pantry for way too long.

But…

When we change the idea of a pancake from a fluffy, sugary breakfast food to that of a hearty, crisp, savory meal… Well… That’s something I can get into.

So…

The other day, I was watching The Chew.  On this episode, guest chef, Ming Tsai, showed how to make a simple, savory pancake out of leftover Chinese food.

It looked so tasty…

So good…

So not like a traditional pancake…

I just had to make my own version (without the leftovers).

So, here’s what I did…

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I mixed together 2 cups of flour with one cup of warm water until it became one fluffy ball. I kneaded the dough for about ten minutes, then left it in a bowl (covered by a damp towel) for about an hour.

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While the dough was resting, I chopped up about a quarter of a cabbage and two scallions, and threw them in a bowl.

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I rolled out half of the dough really thin, brushed it in olive oil, sprinkled in some salt, and covered the dough with the half of the cabbage and scallions. I then rolled up the dough, pulled it apart into two smaller pieces, and rolled each piece into a 7″ pancake. I proceeded to make two more pancakes with the rest of the dough.

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Each of the pancakes was cooked over medium heat in an omelet pan with a little bit of olive oil for about 3 and a half minutes each side. To finish the pancake, I topped it with some prosciutto and a little bit of the leftover cabbage and scallions.

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To serve, the pancake was cut into four slices, topped with a drizzle of Sriracha, and accompanied by a butter lettuce salad with a spicy peanut vinaigrette.

Wow!

I was really happy with how this turned out.  The pancake is crisp and chewy.  The cabbage and scallions give the pancake an earthy flavor.  The prosciutto gives a delicate meaty flavor, while the Sriracha adds a spicy complexity.

Now…

You know I’ve gotta have some wine with this.

Here’s what I chose…

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VINTJS 2012 Willamette Valley Pinot Noir

Trader Joe’s keeps surprising me with the quality of juice they are bringing for price.  In a world where people are obsessing over Pinot Noir from the Willamette Valley of Oregon, usually the entry-level wines from this region come in at $20.

So…

When I saw this wine for $8, I had to get it.

Color: Very light ruby.  I know Pinot Noir is always going to be light, but this is one of the lightest I’ve ever seen.

Nose: Upon first inspection, the fruit on this wine is hard to miss.  Though it does dissipate as the wine opens up, initially, all I could really get was fresh raspberries.  Notes of maraschino cherries, whipped cream, and even some lettuce leaf begin to appear over time.

Taste: Though dry, I can’t help but think of a summertime dessert of cherry, raspberry, blackberry, and blueberry tart when tasting this wine.  There are some good notes of vanilla, spice, clove, and tobacco leaf.  While pretty, the wine finishes a bit thin for me.

Score: Make no mistake.  If you really want to know what Willamette Valley Pinot Noir tastes like, this not the wine for you.  But… If you want a quality wine for 8 bones, this will do the trick.  88 points.

With Food: I am really happy with this pairing.  The savory, salty, and spicy pancake highlights notes of tea leaf and tobacco in the wine.  It provides a good body and depth of flavor to the wine as well.  The peanut dressing on the salad continues to provide a great earthiness I felt was lacking in the wine.

Do yourself a favor…

The next time you’re thinking about pancakes, put down that maple syrup and grab the Pinot Noir instead.

Stay Rad,

Jeff

What wine would you pair with your favorite pancake? Leave a comment, and let us know.

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Chardonnay and Fish Tacos

July 22, 2013

Hey, y’all!

I just wanted to check in with you, real quick, to show you the meal I made last night…

And since we all know that wine is my favorite food, we’ll start with that.

Check it out!

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Trader Joe’s 2012 Grower’s Reserve Chardonnay

You know that I’m a fan of Trader Joe’s brand wines for their exceptional value.

You should also know that I’ve been in a white wine type of mood, lately.

So…

When I found this $6 Chardonnay made from organic grapes, I had to check it out.

Color: A deep, Golden Delicious apple flesh kind of yellow.

Nose: Green apple, peach skin, lemon, and lime fruits are accented by a subtle toasty note.

Taste: Fruits of apple and pear are wrapped up in a toasty pie crust, topped with a lemon squeeze.

Score: Not the most complex of wines, but it brings a refreshing flavor at a great price.  87 points.

Food Pairing:

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Pan-Seared Tilapia Fish Tacos with Greek Yogurt, Vinegar Slaw, and Sriracha

The acid of the wine elevates the buttery fish to bring out this really fun toasty and nutty flavor.

This is a great pairing.

Stay Rad,

Jeff

What wine would you pair with this fish taco? Leave a comment, and tell us about it.

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Back to the Castle

June 5, 2013

So…

Kara made some amazing Macaroni and Cheese tonight, and I just happened to have another wine sample to review, so I figured I’d pair the two.

Check out the wine…

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Castello di Amorosa 2012 Mendocino County Pinot Grigio

And the Mac and Cheese…

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Kara used Gruyere and Cheddar in this bad boy. Yum!

The Castello di Amorosa 2012 Mendocino County Pinot Grigio consists of 100% Stainless Steel Tank-Aged Pinot Grigio.  It comes in at 14.5% alcohol, and is available at the winery (as well as in their extensive online store) for $21.

Color: Very pale yellow.  Think of the color of hay.

Nose: Massive amounts of honeysuckle (maybe due to the 3.8 g/L of residual sugar) create a nice backdrop for the green apple and honeydew fruits.  The nose isn’t overly sweet.  There are plenty of wet rocks to balance everything out.

Taste: There is a surprisingly nice petrol note to this wine which provides for a very fun, viscous mouthfeel.  As with most Pinot Grigios, there is a brightly acidic backbone to this wine that delivers a variety of citrus fruit flavors of lemon and lime zest.  There is a nice combination of honey and minerality at play here too.

Score: I get it.  Castello di Amorosa makes wines consisting of mainly Italian varieties of grapes, and no self-respecting “Italian” winery would ever label a bottle as “Pinot Gris”, but… This is not one of those ordinary, 20-dollar, flat-lemon-lime-soda-tasting, Italian Pinot Grigios that have been taking over your local super market in recent years.  This drinks like one of those rich, subtle, and intriguing Oregonian Pinot Gris that I have been grooving on in recent months.  Stylistically, these guys have done everything right with the grape they call the “Grey Pine”.  At 87+ points, you may want to introduce this Pinot Grigio to your favorite housewife.

With the Food: Kara’s Mac n’ Cheese is killer!  Creamy.  Cheesy.  Zesty.  And the combination of the soft pasta and the crunchy bread crumbs makes it a textural sensation.  When paired with the Pinot Grigio the flavor of the dish transforms to that of a pear, walnut, and gorgonzola pizza.  Fantastic!

Stay Rad,

Jeff

What’s your favorite Pinot Gris/Pinot Grigio?  Leave a comment, and tell us about it.

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Happy #ChardonnayDay!

May 23, 2013

 

Today is #ChardonnayDay!

I ain’t gonna lie…

This mofo snuck up on me this year.

Luckily, I had this bad boy on hand…

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Jason-Stephens 2012 Estate Select Chardonnay

100% of the grapes from the Jason-Stephens 2012 Estate Select Chardonnay come from their vineyard in the back woods of the Santa Clara Valley.  Jason-Stephens does two Chards.  The Estate Chardonnay is 100% Stainless Steel fermented and aged, while the Estate Select sees a fair amount of oak and goes through secondary malolactic fermentation.  It’s 14.5% alcohol, and retails for 30 bucks.

Color: Bright straw yellow.

Nose: Very clean nose of green apple, lime, pear, and wet rocks.

Taste: There’s a good weight to this wine.  It’s got a big initial hit of toasty oak up front, which quickly gives way to buttered green apple, minerals, and lime zest.

Score: This wine is pleasant, but the finish is a bit awkward.  All-in-all, it’s a solid effort from one of my favorite local wineries.  86+

While tasting the wine, I put together a quick little Indian dish for dinner…

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Basmati Rice with Curried Chickpeas and a Samosa that One of my Students gave me for the Last Day of School

Pairing: The acid of the wine plays well with the lemongrass of the curry.  It really makes the spices pop.  What a great pairing… I rule!

Stay Rad,

Jeff

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White Rocks and Turkey Burgers

May 11, 2013

Is it summertime yet?

In Northern California, it sure has been feeling like it.

On hot days like these, you’ve gotta get you some nice, cold, white wine.

Luckily, the folks at Cornerstone Cellars just sent me this sample…

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Stepping Stone 2012 North Coast White Rocks

Stepping Stone is the entry-level label by Cornerstone Cellars.  The Rocks series releases a different red and white wine blend each year.  The goal is to provide interesting, approachable, and affordable food-friendly wines every vintage.

The 2012 White Rocks is a blend of Chardonnay and Muscat Canelli selected from the California North Coast AVA.  It rolls in at $18.

Color: Pale yellow, with a bit of a greenish tint.

Nose: Honeysuckle, pear, lime and minerals.  Nice!

Taste: There is a great viscosity to this wine.  The White Rocks is loaded with citrus flavors of lemon and lime, with just a touch of melon.  There are some subtle grassy notes, as well as a hint of honey.  If I were tasting this blind, I would swear that this was a Sauvignon Blanc/Semillon blend.

Score: This is a fun wine.  It’s got a great balance of fruit, mineral, and acid.  It’s a solid 89 for me, and well worth your 18 dollars.

This wine was great, so you know I had to pair it with some food…

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Mediterranean Turkey Slider with Tzatziki, Lemon Arugula Salad, and Roasted Corn

Now that ROCKS!

Stay Rad,

Jeff

What’s your summertime wine of choice?  Leave a comment, and let us know.

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