Type: Dry redMade with: Pinot NoirPlays well with: Strong cheeses, red meats
The Vergari 2006 Sonoma Coast Pinot Noir is a premium example of a California pinot noir. Which is not to say that it is a copy of a Burgundian wine. The California style generally has riper fruit which can sometimes be a problem in France. Actually, it can be a problem with Californis wines, too. Riper fruit can translate into jammier characters and higher alcohol – qualities not becoming for a food friendly grape like pinot noir.
Not so with the Vergari. It’s a crafted wine that
Continue reading Vergari 2006 Sonoma Coast Pinot Noir
So why are we posting tasting notes on a single wine? Because we really liked it!
It’s Wednesday night – our dedicated mid-week break. It’s a tradition we started when we had a junior member in the house (who has since graduated from college, gotten a job and her own place and calls us voluntarily, not that we’re bragging). We made up a simple beef semi-stroganoff – semi because Anne couldn’t quite remember the recipe for a full-on traditional stroganoff and was too tired to look it up. Add some brown rice noodles, steamed broccoli, a basic green
Continue reading Twisted Oak 2006 Grenache
This is a cool climate chardonnay which was fermented in steel and given no oak flavor of any kind – oak being one of those things folks have come to expect in chard. So what does it taste like? Yummy. Okay, there’s citrus – orange and lemon peel – and minerals – flint and graphite – in the nose and in the mouth. There are also the peach and slight spice notes that good growing conditions and careful winemaking can give a badly abused grape like chardonnay.
The wine has a lush mouthfeel that could be enough of a
Continue reading Schug 2007 Sonoma Chardonnay