May Featured Wine: Why Whine?

Robs Review

Why Wine Pinot Noir is a fantastic California Pinot Noir that is light in body and full of flavor.  There is candied cherry and strawberry on the nose.  The flavor on the palate is beautiful red fruit with nice oak spice and smooth tannins.  This wine pairs well with light fare and drinks well all by itself on a warm spring day.   

What to Eat it With

Why Whine?  I don’t know, but everyone does sometimes.  When it’s your time, whine with us!  

Why wine is a simple traditional California Pinot Noir with a really cool label.

We wanted to have our first private label be simple and recognizable yet stand out!  The label design is the feature that stands out.

California Pinot noir is one of the most popular and recognizable red wines in the country and it pairs well with so many different foods.  Its simplicity makes it so versatile.

Recently I made gourmet burgers for our Sunday lunch.  They were very simple, just organic grass fed beef rolled into balls and pressed flat onto a cast iron pan, seared to perfection!

On the side we had caramelized onions, sauted portobello’s, a roasted red pepper aioli, raw onion and tomato as well as 4 types of cheese.  It was a make your own gourmet burger and the Why Whine Pinot went perfectly.

The cheese included cheddar, muenster, gouda and Havarti slices.  The rolls I also made myself using pizza dough.  I tool a pound of pizza dough, cut it into 6 equal pieces, rolled into 6 balls and placed on the baking stones in the oven.  450 degrees for about 15 minutes.  They were perfectly soft but just slightly crunchy outside.

The sides included glazed baby carrots, baked sweet potato fries and green beans.  

Bon Apetit!

Glazed Carrots – mix just a table spoon of maple syrup in a bowl with olive oil and salt, then using a brush spread on the carrots.  Place in 400 degree oven for 20 – 30 minutes to bake.  

Baked Sweet Potato Fries – wash then cut up the sweet potatoes into strips, keep the skins on.  Place on baking sheets, only one layer with spaces between each potato.  Using the same basting mixture as the carrots, brush on the fries.  Place in 400 degrees oven for 30 mins or until they are cooked to your preference.

Green Beans – simply boil in salted water until starting to turn soft but still a little cruncy.  Remove from water, drain and dry.  10 minutes before serving, saute the green beans in olive oil, lemon and garlic then salt to taste and serve.

Summer Wine Special: Part 2

Rickshaw Pinot Noir

Parcels sourced from Sonoma Coast AVA with a bit of Mendocino as well. Open top fermentation. Some whole cluster. Aged in barrique, a small percentage of which is new. This is cool-climate Pinot with aromatics and structure.

This wine sings with unmistakable and pure Pinotosity! It has a compelling mix of raspberry, pomegranate and cherry notes combined with a stylishly integrated structure. All in all, pretty amazing Pinot Noir for its modest price.

 

San Giorgio Pinot Grigio

A straw-yellow wine with a characteristic nose reminiscent of acacia blossom. The flavor is dry and well-balanced. An excellent aperitif that can also be served with light hors d’oeuvres, consomm̩es and pasta, egg-based dishes, white meats and fish entr̩ee’s

 

 

St. Patricks Day Wine Pairings

With St. Patricks Day around the corner we wanted to give a run down on our picks for the top St. Patricks Day wines.  You can find some Corned Beef and Cabbage recipes in our blog as well.  

For white wine lovers, two similar varietals come to mind, Pinot Gris, in particular from Oregon, or a Pinot Grigio from Alto Adige, Italy.  For the red lovers out there, Pinot Noir, in particular from the Sonoma Coast will work well.

Pinot Gris is a fantastic medium to full-bodied wine, and although it originates from Alsace, France, you can find some great examples from Oregon, in particular, the Willamette Valley. This varietal has a nice weight to it, with good tree fruit, such as apple and pear that will match well with the fatty meat. Pinot Gris also has nice acidity and spice on the finish that will go well with cabbage. For right around $20 Cristom Estate Pinot Gris is an outstanding bottle of wine that will work well with this meal.

Pinot Grigio from Alto Adige in the northeast of Italy will work well with corn beef and cabbage for many of the same reasons that Pinot Gris does. Medium to full-bodied, with good fruit characteristics, and good acidity, it pairs perfectly with the stew-like method of cooking this dish. San Pietro Pinot Grigio is a great bottle for around $15, it is crisp with lighter fruit notes, good body and plenty of acidity. For those who like a slightly sweeter version, San Giorgio Pinot Grigio would work well, lots of apple and pear, with less acidity, for under $10.  

For the red wine lovers, Pinot Noir is the wine that you must go with to complement boiled corn beef and cabbage. I like Pinot Noir from the Sonoma Coast of California in particular. The light to medium body, cherry flavor, earth and spice that these wines exhibit will work perfectly with this meal.

Three Pinot Noir’s come to mind – The Pinot Project Pinot Noir for $13, Rickshaw Pinot Noir for $17 and Wind Gap Sonoma Coast Pinot Noir for $37. All three of these great wines showcase pure Pinosity that would work well with your St. Paddy’s day feast. It just depends on your budget.  

Other recommendations for those of us using a more festive Corned Beef and Cabbage recipe include an off-dry Riesling.  It’s full bodied, semi-sweet fruity, with minerality nice acidity.  I’d recommend Kung Fu Girl Riesling from the Columbia Valley of Washington State.

With the bolder flavors of a new age cooking style, you will need a bolder red wine to pair. Syrah, Red Zinfandel or even a Malbec will work well. All three wines share similar profiles of full body, bold fruit, and spice on the finish.  

Dos Minas Malbec from Cafayate, Argentina would be the perfect bottle for someone looking for a sweeter red. Notes of sweet ripe plum are complemented by a slight earthy tone and pepper, perfect to complement the herbs and garlic of this dish. For $13, it is hard to find a wine with this depth and complexity.  

For a Zinfandel, I recommend Teira Zinfandel from the Sonoma Coast of California. It may be the best I have ever had for under $17. The wine is a deep ruby red in color, with a lovely nose of ripe red fruit, spice and earth. The palate is filled with red raspberry and currant, followed with baking spice, a touch of citrus and herbal notes.  The finish is long and pleasant.  

Syrah is one of my personal favorite varietals, and I found a great one from Morocco by the name of Syrocco Syrah. I love the creative name and the juice in the bottle. This wine has an intense nose of exotic spice and fresh game, however with time, the aromas develop into a perfume of delicate floral & dark berries. Around a core of supple, but powerfully textured tannins, the wine flows through an array of complex flavors. From lavender to black currant, the profound and concentrated flavors drift seamlessly into a balanced, long finish, and all this for under $19.