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The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MDT, come and join in on the fun you never know what we are going to talk about.  Each week we will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

The show is sponsored by Grizzly Liquor, “Missoula’s Best Choice”.  Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula

WineguyMike™ Radio Show© with Scott and Paula on The Ranch has a new additional sponsor we would like to welcome today.  The Lolo Creek Steak House, “rare yet well done”, located in Lolo, MT.  Find them online at www.lolocreeksteakhouse.com

Our next Grizzly Liquor Wine Club tasting will be held August 26 from 6-9PM at The Lolo Creek Steak House in Lolo just a little ways up Highway 12 on the right hand side of the road.

Today’s WineGuyMike™ recommendations at Grizzly Liquor:

• Adami Garbel Prosecco
• Domaine De Pouy-$9.30
• Inama Soave-$15.55
• Pennywise Pinot Noir-$7.75
• La Posta Malbec-$16.90

Whites, Reds, and Weights – order of presentation for this flight:

–     Inama Soave – Light to Medium Body White Wine

–     Domaine De Pouy – Medium to Full Body White Wine

–     Adami Garbel Prosecco – Sparkling Wine as an  aperitif or dessert wine

–     Pennywise Pinot Noir – Light to Medium Body Red Wine

–     La Posta Malbec - Medium to Full Body Red Wine

Inama Soave

One of the best examples of classic Soave we know, ripe and rich with a nice nutty/creamy element.  “Inama makes some of the richest whites in Veneto readers are likely to come across… The 2008 Soave Classico makes a great introduction to the Inama house style. Smoke, minerals, flowers and peaches come together in a mid-weight yet richly-textured style.

Pairing with – Scallops on Cucumbers

• CHARACTERISTICS OF THE VINEYARD:
• SITE: Monteforte d’Alpone and Soave
  SURFACE: selection on 17 hectars
  ALTITUDE: from 100 m to 200 m asl
  EXPOSURE: South/ South-west/ South-east
  SOIL CHARACTERISTCS: Basaltic lava
  CANOPY SYSTEM: Pergola
  DENSITY: 3000-3500 plants / hectar
  AGE OF THE VINEYARD: > 30 years
  HAND PICKED
• Annual production: about 250,000 bottles/year.

Territory of Soave Classico

• Each terroir is best expressed through a different variety. In the Soave Classico appellation the steep hills and the meager basalt soils are carpeted with Garganega.
• An intensely aromatic variety, it was first planted here by the Romans and was originally known as “Grecanicum”, a reference to its Greek origins, although it arrived here from Sicily via Campania where its cousin, Greco, is still widely planted. Isolated from its family, it gradually mutated through hundreds of generations.
• The name changed and so did the vine: its current, floral iteration gives voice to the inimitable blend of Alpine and Mediterranean influences found in Soave.
• ENOLOGY
  Destalking and crushing. Skin contact for 4 – 8 hours followed by pressing. Cold settling for 24 -36 hours at 5°C. Fermentation in stainless steel vats, followed by malolactic fermentation.
  Racking and maturation in stainless steel for about 8 months.
• IMPRESSIONS
  Light yellow color.  Elegant  nose of sweet field flowers: chamomile, elder flower, iris.  Pleasant on the palate with sweet almond on the finish.
  
  RECOMMENDED COMBINATION:
  Aperitif, delicate dishes, salads and white fish.

Domaine De Pouy

The wine has a penetrating floral green apple fragrance, and is loaded with refreshingly crisp and flavorful fruit.  Yves Grassa’s 2008 Domaine de Pouy – a blend of Ugni Blanc and Colombard – smells typically of clover, herbs, and grasses, lime, and pineapple. A delicacy; an efficacy of ripe acidity; and an invigorating intimation of peach fuzz and salt in the finish, all make this year’s cuvee especially appealing.

Pairing with - Crab Tartlette

Domaine: Domaine de Pouy
Vintage: 2008
Producer: Yves Grassa
Variety: 60% Ugni Blanc, 40% Colombard
Country: France
Region: Southwest-Armagnac

• Yves Grassa, the proprietor of Domaine de Pouy, has invested intelligently in modern vinification equipment in order to assure that this exuberant, super aromatic, light-bodied dry white is the standard to which others are held
• The estate is located in the foothills of Pyrénées, near the appellations of Madiran and Jurançon, about two hours southwest of Bordeaux
• The cold fermentation of Ugni Blanc from the Bas-Armagnac region captures vibrant aromatics and guards freshness
• The wine has a penetrating floral green apple fragrance, and is loaded with refreshingly crisp and flavorful fruit.
• Domaine de Pouy has consistently been one of our finest values, and above all – is simply delicious!
• 60% Ugni Blanc (this is Trebbiano in Italy) • 40% Colombard
• The wines are made using skin contact and kept cold for four to six hours in order to extract the maximum aromatics and preserve bright fruit flavors.
• Blended & bottled fresh around the first of February every year.
• The wine has a penetrating floral green apple fragrance, and is loaded with refreshingly crisp and flavorful fruit.
• Yves Grassa’s 2008 Domaine de Pouy – a blend of Ugni Blanc and Colombard – smells typically of clover, herbs, and grasses, lime, and pineapple.
• A delicacy; an efficacy of ripe acidity; and an invigorating intimation of peach fuzz and salt in the finish, all make this year’s cuvee especially appealing.           

 Adami Prosecco

Moderately fine, persistent, and frothy mousse. Lovely, elegant scents of green apples, white wildflowers, minerals, and glazed almonds. The palate is dry but still generous with flavors of yellow cherries and tropical fruits, and a very long finish. Excellent.

Pairing with – Fresh fruit Kabobs

• Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape variety Glera, which is also known as Prosecco
• Prosecco’s are a great wine as an aperitif or dessert wine
• The Veneto region of Italy is where Glera/ Prosecco is grown and produced, traditionally in an area near Conegliano and Valdobbiadene, in the hills north of Treviso.
• Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape variety Glera, which is also known as Prosecco
• Prosecco’s are a great wine as an aperitif or dessert wine
• The Veneto region of Italy is where Glera/ Prosecco is grown and produced, traditionally in an area near Conegliano and Valdobbiadene, in the hills north of Treviso.
• Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles
• Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest
• Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps
• Prosecco is light, affordable, and fun
• This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot

The family’s vineyards include those in the steep Valdobbiadene hilly area, where mixed soils predominate. This clay-like, often calcareous, low-nutrient and well-drained soil is fairly shallow, particularly at higher elevations. The climate is generally moderate, with cold winters and warm, but not humid, summers.  Adami also has vineyards in the Colli Trevigiani area, which is just outside the historical DOC.  These vineyards are at a lower altitude but still enjoy a similar climate of cool nights and hot days, ideal conditions for expressing the typical fruit notes of the Prosecco grape.

• Tasting Notes

–     Moderately fine, persistent, and mousse

–     Lovely, elegant scents of green apples, white wildflowers, minerals, and glazed almonds

–      The palate is dry but still generous with flavors of yellow cherries and tropical fruits, and a very long finish

–     Garbèl, which in ancient local dialect means a dry, crisp, pleasantly tart wine, is produced from the hilly vineyards in the Colli Trevigiani area.

–      The ample nose releases crisp-edged, complex fruit notes, and the palate is full-flavored with a crisp acidity. 

–     A wonderfully versatile sparkler, Garbèl’s 13 grams of residual sugar place it between the Brut and Extra Dry styles, making it perfect for wine bars as well as celebrations

–     I suggest enjoying Prosecco in a white wine glass – not a flute – which is not wide enough For expressing all the wine’s aromas and fruitiness

Pennywise Pinot Noir

            Our inaugural Pennywise Pinot Noir blend is ruby colored with aromas of fresh cherries with a hint of Monterey terrior and caramelized oak. The mouth of this wine explodes with cherry fruit, nuances of chocolate truffles with hints of lavender, summer sweet plums and wild strawberry. This wine finishes with a note of espresso, subtle Spanish bay leaf, and crushed blueberries wrapped around integrated French oak.

Pairing with – Seared Duck w/Raspberry Sauce

VARIETAL

94% Pinot Noir, 5% Syrah,

1% Merlot

APPELLATION

California, 70% Monterey,

24% Clarksburg, 5% River

Junction, 1% Paso Robles

ALCOHOL

14.0%

PH

3.81              

Notes

• Our inaugural Pennywise Pinot Noir blend is ruby colored with aromas of fresh cherries with a hint of Monterey terrior and silky caramelized oak.
• The mouth of this wine explodes with cherry fruit, nuances of chocolate truffles with hints of lavender, summer sweet plums and wild strawberry.
• This wine finishes with a note of espresso, subtle Spanish bay leaf, and crushed blueberries wrapped around integrated French oak.
• This wine was crafted from two different vineyard blocks of Monterey Pinot Noir and Clarksburg Pinot Noir.
• Most of this fruit is a combination of Clone 4 (Pommard), 115, 667, and 777.  These appellations bring different nuances to the table.
• The 2008 Clarksburg Pinot Noir is very fruit forward which is balanced by the terrior driven 2008 Monterey Pinot Noir.
• The combination of the two lots lends to a blend with depth and complexity unknown to this price category.
• A splash of Syrah and Merlot adds some additional depth and color to this blend without distracting from the true varietal characteristic of Pinot Noir.

 La Posta Malbec

            Vibrant red color with aromas of red cherries, raspberries, and blueberries wafting from the glass along with notes of soft caramel from the oak. On the palate, the fresh berry flavors mingle with spice notes in the finish. This is a creamy, full-bodied and well-structured wine that is incredibly full of life.

Pairing with – black pepper Carpaccio

Varietal Composition: 100% Malbec

Vineyard Location(s): Lujan de Cuyo – Ugarteche (Mendoza)

Average Vineyard Elevation: 3200 feet

Average Age of Vines: 36 years

Oak Regimen: 12 months in 20% new French and 80% second-use French barriques

Alcohol: 13.5%

Case Production: 15000

• Tasting Notes/Food Pairing:
  Vibrant red color with aromas of red cherries, raspberries, and violets wafting from the glass along with notes of toasty oak. On the palate, the fresh berry flavors mingle with spice notes and there’s a hint of soft caramel on the finish. This is a creamy, medium-bodied and well-structured wine that is incredibly full of life. Goes great with everything from hamburgers and chicken to pasta and mild cheeses.
• About the Grower/Vineyard
• Angel Paulucci’s family has produced wine in Italy since the early 1800’s, and Angel arrived in Mendoza with his parents in 1953 at the age of 21.
• In 1960, he planted his first Malbec vineyard, and in the early 70’s, he planted a special block of Malbec vines in Ugarteche at the southern limit of the Lujan de Cuyo department.
• If you get Angel talking, plan to stay awhile—he will regale you with childhood stories of enemy soldiers firing bullets into his family’s red wine barrels so that they could quench their thirst. And of course, he will tell you about his
• vineyard: very tight spacing, superficial irrigation, lime-laden soils, and Malbec grapes that make an old-timer smile

Mendoza Region Facts

• Argentina is the world’s 5th largest producer of wine. 80% of Argentina’s wine comes from Mendoza, South America’s largest wine producing region.
• Mendoza is divided into 4 distinctive grape-growing areas: Lujan du Cuyo, Maipu, Uco Valley, and Eastern Mendoza.
• Vineyard altitudes range from 2,000-4,700 feet above sea level. The city of Mendoza rests at 2,500 feet above sea level. At these high elevations, the air temperature stays relatively cool, yet the vines receive significantly higher amounts of solar radiation than vines at sea level. This results in increased water stress and better tannin maturity at harvest. It also increases bud productivity, allowing for more selective pruning and yield management.
• The growing areas of Mendoza receive less than 10 inches of rain per year, but irrigation water is plentiful from year-round snow melt in the Andes so that water yields are in complete control of the viticulturist. Soils vary from sandy to clay, but are predominantly loamy. Many areas also have pebble and river stone subsoil. Drainage tends to be excellent. Most soils are low in organic material due to elevation and climate, creating additional desirable vine stress
• Vineyards here enjoy over 300 days of sun per year. Nights are usually cool, which brings a crucial day-night temperature amplitude that allows the vines to create rich flavors during the day, and to respire without losing beneficial acidity during the evenings
• Grapes here have the longest “hang-time” in the world, which creates balanced wines with ripe fruit flavors and smooth tannins

WineGuyMike’s Wine Lingo

This week’s new wine term is; Terroir- Describes all the influences on the flavors in the wine that come from where the vines grow, especially soil, climate, slope, the aspect of the slope.  There is no exact translation in English, but ‘terroir’ is an important concept in the expression of the origin of wine

Balance – this term is one that would refer to a harmony of fruit, tannin, acid, and alcohol.  There may be a nuance of fruit in a wine but it would not be so overwhelming that it would be out of balance or harmony when considering the other characteristics of a wine.

Astringent – This refers to a drying sensation in the mouth that may make you pucker.  It is common in young full bodied red wines such as a Cabernet or a Zinfandel.  This is caused by high tannin content in the wine.  Tannin is a tactile sensation, not a taste.

Crisp – Fresh, Bright, Young, and Slightly Acidic.  Wine Types are Sauvignon Blanc, Vermentino, and Chablis

Grassy – Refers to Herbal Characteristics often associated with Sauvignon Blanc

Oaky – A reference to a nuance in a wine resulting from wooden oak barrels that wines are aged in.  This term is common to Chardonnay’s and Cabernet wines.

Velvety – This term characterizes a wines texture.  This term would be used with a wine that has a rich and supple mouth feel.

Match the words that you think make sense; these words are descriptors for wine:

Bright = Flinty an epiphany in your mouth

Rich = Subtle mellow, smooth, decadent, just easy and fulfilling

Lively = Crisp the wine is refreshing, a zing, literally comes to life in your mouth

Intense = Juicy big, bold, forward just tastes like fruit you could bite into

Velvety = Aromatic sexy, goes down like silk, fills the room with its aroma

From My Table to Yours™,

WineGuyMike™