Tag Archives: Adelsheim Vineyard

This Week on the WineGuyMike™ Radio Show© Pairing Wine And Food Made Simple

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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST.

Social Media links;

Todays podcast on pairing wine and food; http://trail1033.podbean.com/2013/01/06/wine-guy-mike-for-january-6/

This weeks WineGuyMike YouTube preview on pairing wine and food; http://youtu.be/DAcXPbZr0TI

Last Weeks podcast on Champagne and Sparkling Wines; http://trail1033.podbean.com/2012/12/30/wine-guy-mike-for-december-30/ 

Recent podcast with wine visionary David Adelsheim of Adelsheim Vineyard; http://trail1033.podbean.com/2012/12/23/wine-guy-mike-for-december-23rd/

Recent podcast featuring Christophe Hedges of Hedges Family Estate; http://www.trail1033.com/Podcasts/Podcast-Wine-Guy-Mike-for-December-9-554603

YouTube preview for this week’s show featuring David Adelsheim of Adelsheim Vineyard; http://youtu.be/i8cwHoT0Dpk

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; http://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

Sleep City Missoula  www.SleepCity.com

Liquid Planet www.LiquidPlanet.com

 

Its 2013, welcome back to the WineGuyMike™ Radio Show©.  I decided on today’s show topic as it occurred to meet late in 2012 how important relationships are, something I have always known of course.  But I took a moment to reflect on just how important it is in this chaotic world to take a moment, no matter how busy I am, for friends and family.

One of the ways that I do this in my life is to share wine and food with you, my friends on air and also through wine tastings and intimate dinners with friends and family.  Interestingly enough today’s show is all about pairing wines and food so we will be talking about balance which is also the point of today’s commentary for the New Year, finding a balanced and more harmonious lifestyle.

In approaching the topic of pairing wine and food let’s remember the number one rule on the WineGuyMike show, we have no rules.  All kidding aside this is a great guideline to be bound by no rules, but I will say when a wine is well paired with a meal it is a bite of nirvana.

There is much mystique and some draconian like attitude surrounding wine and food pairing, this can be unfortunate.  The hard-line approach is sometimes common amongst want to be wine experts and myopically focused sommeliers. Pairing wine and food should be fun, exciting, and a little challenging as you are thinking about a preparation for a special social gathering albeit large or small and intimate.  I am not suggesting that considering a few very common sense guidelines will not enhance your enjoyment of wine and food because it will.  My encouragement is to not over think this process, consider your guest(s), and to enjoy the moment.

When one considers wine and food thinking about balance is helpful. The balance of both weight and texture of wine and food is a good place to start when determining what wine works best with what food.  Here are a few other things to think about when choosing a wine too:

  • What wine do you like to drink?  Perhaps more important what type of wine does your guest like to drink?  Finding the right wine amongst two friends in itself is an act of pairing, is it not?
  • Consider the texture of the food, is it heavy or light?  Is it a rich or light dish?
  • How is the food prepared, has it been Grilled, Baked, or Sautéed?
  • What about sauce? Sauce has a significant impact on food, is there a gravy, crème or tomato sauce in addition to the food itself?

In considering balance, and in this case I’m referring to weight and texture of the main food entrée and the weight and texture of the wine, I will be choosing the appropriate wine to serve with my dinner.  What is my method of food preparation?  Am I dining in a restaurant?  This too can be a double edged sword as my guest more than likely will be ordering something very different than I will.  So now I have to find a wine that is suitable for both meals, or if the establishment serves wines by the glass and I know their wines have been handled correctly that will be an option for choosing the right wine with the entrée.

Here are a couple more things to consider while contemplating the most appropriate wine to serve with dinner.  Just as foods have texture and firmness wines also have a quality of texture and weight.  Remember we are looking for balance and synergy between wine and the foods they are paired with.  A big robust full bodied wine bold on texture should not be paired with delicate dishes, nor should they be paired with a food dish that is big on flavor.  Big wine and big flavor just don’t work well together, we are looking for that simple harmony between food and wine, not a power struggle.  Mild food dishes do well when they are paired with a wine that is medium to light in body.

What then are some of the basic parameters to consider when pairing wine and food?  When choosing wine the preference is medium to lighter bodied wines that have a balance of fruit and acid, have soft supple tannin qualities, and have moderate alcohol levels.  The best white wine to use in pairing wine and food are Pinot Gris or, as it is known in Italy Pinot Grigio, and Chenin Blanc.  Both of these white wines have a great fruit profile and the acid is a little higher than other grapes and the acid is what brings out the flavor so wonderfully in food.

When it comes to red wines there are a couple of things to consider.  Just like your white wines medium to light bodied wines are best when pairing with food along with the other attributes I just mentioned.  The red varietals that will always work great with food are; Barbera, Gamay, and Pinot Noir.  There is a new wine on the block too that works very well with food, Frappato.  This grape is a native Sicilian grape that is in favor with cult wine drinkers who enjoy pairing wine and food.   Another good rule of thumb to remember with red wines is that if they are light enough to see through in a glass they will work with food fairly well.

In closing I would like you to remember to consider what is really important, the relationship with your dinner partner or guests and please don’t over think the wine and food pairing.  It’s just not that complicated or important, you should enjoy what you and your guest(s) like.  I want to wish all of my listeners an a New Year filled with thoughtful relationships, and good health.  With this thought in mind I toast to you.

Be sure to check out the blog at WineGuyMike.com for my wine suggestions and if you live in Missoula be sure to visit Liquid Planet for your ultimate wine shopping experience.  I’ll see you on the radio friends.

 

For a great selection of wines to pair you food with be sure to visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.

The  wines suggested today receive the WineGuyMike™ Seal of Approval™   www.wineguymike.com is your wine resource.

From my table to yours,

 

 

This Week on the WineGuyMike™ Radio Show© Champagne and Sparkling Wines, “All You Need To Know”

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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST.

Social Media links;

Recent podcast with wine visionary David Adelsheim of Adelsheim Vineyard; http://trail1033.podbean.com/2012/12/23/wine-guy-mike-for-december-23rd/

Recent podcast featuring Christophe Hedges of Hedges Family Estate; http://www.trail1033.com/Podcasts/Podcast-Wine-Guy-Mike-for-December-9-554603

YouTube preview for this week’s show featuring David Adelsheim of Adelsheim Vineyard; http://youtu.be/i8cwHoT0Dpk

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; http://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

Sleep City Missoula  www.SleepCity.com

Liquid Planet www.LiquidPlanet.com

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. 

This weeks WineGuyMike™ Radio Show podcast; http://trail1033.podbean.com/2012/12/30/wine-guy-mike-for-december-30/ 

What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.

The four methods of Sparkling wine production:

1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.

2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.

3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.

4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.

Champagne:

The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.

Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.

Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.

 Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.

Designations of quality:

Prestige cuvee

This Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.

Vintage Champagne                                         

Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.

Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.

Non-Vintage Champagne

The majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.

How to Select your Champagne:

■Brut is Dry

■Extra Dry is Semidry

■Sec is Semisweet

■Demi-sec is Sweet

Quality Champagne Cellars:

Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve Clicquot

All things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.

There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.

Other sparkling Wine Regions:

Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.

Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape variety Glera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.

Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.

Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.

Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately 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.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.

Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.

Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.

Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.

Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry), Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.

In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.

Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.

Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.

There are seven French appellations that carry the Crémant designation in their name:

1.Crémant d’Alsace

2.Crémant de Bordeaux

3.Crémant de Bourgogne

4.Crémant de Die

5.Crémant du Jura

6.Crémant de Limoux

7.Crémant de Loire

Crémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.

The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.

California Sparkling Wines:

Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.

Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.

Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.

As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.

 

 

 

For a great selection of Champagne and sparkling wine visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.

The Champagne and sparkling wines suggested today receive the WineGuyMike™ Seal of Approval™   www.wineguymike.com is your wine resource.

From my table to yours,

 

 

This Week on the WineGuyMike™ Radio Show© David Adelsheim of Adelsheim Vineyard

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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 11:00AM MST.

Social Media links;

Current weeks podcast with wine visionary David Adelsheim of Adelsheim Vineyard; http://trail1033.podbean.com/2012/12/23/wine-guy-mike-for-december-23rd/

Last Weeks Podcast featuring Christophe Hedges of Hedges Family Estate; http://www.trail1033.com/Podcasts/Podcast-Wine-Guy-Mike-for-December-9-554603

YouTube preview for this week’s show featuring David Adelsheim of Adelsheim Vineyard; http://youtu.be/i8cwHoT0Dpk

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; http://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

Sleep City Missoula  www.SleepCity.com

Today’s full conversation podcast between David Adelsheim and WineGuyMike; http://trail1033.podbean.com/2012/12/23/wine-guy-mike-for-december-23rd/

 

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

For a great selection on wine visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.

The Hedges Family Estate wines reviewed today receive the WineGuyMike™ Seal of Approval™  

You can listen to the show live on the Trail 103.3FM or U 104.5FM.  These shows are podcast for your convenience and available on my blog at; www.WineGuyMike.wordpress.com or visit the new website at www.wineguymike.com

From my table to yours,

"from my table to yours"

This Week on the WineGuyMike™ Radio Show© Wine Cellar Craftsman and Designer Philippe Leiritz

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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

This week’s podcast; Philippe Leiritz and Your Custom Cellar http://trail1033.podbean.com/2012/08/05/wine-guy-mike-for-august-5/

Recent podcast; What You Need To Know About Wine  http://trail1033.podbean.com/2012/07/15/wine-guy-mike-for-july-15/

Last week’s podcast; Perfect Patio Wines http://trail1033.podbean.com/2012/07/01/wine-guy-mike-for-july-1/

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

Father’s Day podcast, Special Father’s and Special Wines http://trail1033.podbean.com/2012/06/17/wine-guy-mike-for-june-17/

Recent Podcast with John Balletto of Balletto Vineyards & Winery http://bit.ly/WineGuyMike2

WineGuyMike with Perfect Patio Wines on KECI NBC Montana Today; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

NBC Montana Today TV Segment on Easter wines and food pairing; http://www.nbcmontana.com/video/30847522/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to WineGuyMike show wines for the lowest price.  Located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

Philippe Leiritz

Philippe Leiritz from YourCustomCellar.com

Philippe Leiritz was this week’s featured guest on the WineGuyMike Radio Show.  Leiritz is a native of Alsace, France and by professional trade worked as a mechanical engineer.  Leiritz and his wife Frederique worked together in Geneva, Switzerland prior to moving to and settling in Michigan.  Leiritz continued working in the engineering field but had no time to spend with his family. Frederique and Philippe made a decision to move to Missoula, Montana in pursuit of their dreams.

Collectively the Leiritz family is owner and proprietor of the Missoula Winery and Event Center.  Frederique who is from Champagne, France grew up and worked in a winery.  She is now the winemaker for her family winery and Philippe designs and builds wine cellars. 

Leiritz truly is a master craftsman with the mechanical engineering background.  A functional combination that comes together in the form of beautiful wine cellars custom built for all types of homes and businesses.

Learning how light, humidity and temperature are crucial for the finest wine storage.  There are four things that affect wines as they are stored; Temperature, Humidity, Light, and bottles need be stored horizontally on their side.

  1. Temperature 55°F – 59°F
  2. Humidity 50-70%
  3. Light – wines that are stored in areas with ample light often time indicates incorrect storage temperature.  Constant direct light is another factor to consider as it will begin breaking down wine.

In today’s world 90% of wines are made to be drunk within one year.  If you are a collector of vintage wines you already know how and where you should be storing your wines.  The bottom line; temperature is far more critical than a dark wine cellar.

  1. Lying the bottle down is critical, especially if you intend to store the wine for any length of time. The purpose of this is to keep the cork moist, if your bottle is setting upright there is no liquid to keep the cork wet and swollen thus sealing the bottle correctly and keeping the oxygen out until you are ready to drink the wine.

With synthetic corks do not need contact with the wine to protect the bottle but then you should still be laying the bottle down.  This is important for unfiltered wines with sediment being spread out evenly through a horizontally stored bottle rather than collecting on the bottom of one that is stored upright.  Remember the wine in the bottle is alive and changing every day and the sediment in the bottle plays its part in this too, but that is another story for another day…

Commercial wine rack at a local tasting room

Commercial wine rack at a local tasting room

Master craftsman Leiritz also points out the choice of wood used in a cellar is critical for your cellar.  Redwood, mahogany, oak and alder are a few of the recommended choices for cellars.  Price, relative humidity, home décor, and personal preference all become a part of making the right choice for your wine cellar, Leiritz’s expertise is crucial when it comes to assisting you in these decisions.  

It is important to note that Leiritz builds cellars for all types of homes from modest to elegant custom homes.  There are even nice small racks that allow for proper wine storage for common guys like me.

This was a fun and informative radio show this week and Philippe Leiritz craftsmanship is extraordinary, having a nice cellar makes collecting and drinking wine just that much more enjoyable.  For more information please visit the website at; http://www.yourcustomcellar.com/home   

Here are two WineGuyMike wines that I recommend for your wine rack, pick them up at Missoula’s finest wine shopping experience, Liquid Planet located in the Heart of Downtown Missoula.

The wines reviewed today all receive the WineGuyMike™ Seal of Approval™

From my table to yours,

"from my table to yours"

This Week on the WineGuyMike™ Radio Show© Perfect Wines to Enjoy on the Patio

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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s podcast; Perfect Patio Wines http://trail1033.podbean.com/2012/07/01/wine-guy-mike-for-july-1/

Last Week’s(full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

Father’s Day podcast, Special Father’s and Special Wines http://trail1033.podbean.com/2012/06/17/wine-guy-mike-for-june-17/

Recent Podcast with John Balletto of Balletto Vineyards & Winery http://bit.ly/WineGuyMike2

Recent Podcast with Justin Wylie and Va Piano Vineyards; http://trail1033.podbean.com/2012/04/22/wine-guy-mike-for-april-22/

NBC Montana Today TV Segment on Easter wines and food pairing; http://www.nbcmontana.com/video/30847522/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

The weather has finally turned, the days are getting hot and the mountains remain emerald green from the spring’s plentiful rainfall.  A refreshing wine to suit everyone’s palate is welcome on a warm summer’s night.  Wine is seasonal and personal, dictated by your individual taste. 

This week I have a diverse selection of wines to share that will please even the most discriminating palate.  Not only do these wines offer great value in quality but they are budget minded too.  You will find the WineGuyMike recommendations at Liquid Planet located in the heart of Downtown Missoula.

The wines reviewed today all receive the WineGuyMike™ Seal of Approval™

The wine selections from today’s show are available today, all especially priced from 7/1 until 7/6, at Liquid Planet, in the heart of Downtown Missoula, Missoula’s ultimate wine shopping experience and the very best of beverage.

From my table to yours,

"from my table to yours"

This Week on the WineGuyMike™ Radio Show© Dessert and Aperitif Wines

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Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2012/02/05/wine-guy-mike-for-february-5/

NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

Good Sunday morning and welcome to the WineGuyMike™ Radio Show© This week on the show I decided to discuss Dessert and Aperitifwines as a prelude to a special guest that will be joining me on the show in the coming weeks.  Donald Ziraldo ,co-founder of Inniskillin Wines Inc., Niagara-on-the-Lake, Ontario and current President of Inniskillin Okanagan Vineyards Inc., Oliver, British Columbia, the world authority on Icewine. 

Stay tuned for this show it’s one you will not want to miss.  A friend of mine recently was asking about Dessert and Aperitif wines so I thought this would be an appropriate time to explore this area of wines that many are just not sure about.

My friend Aimee Ryan asked me; Mike I like to drink dry or crisp wines but I never seem to like aperitif or dessert wines.  Can you recommend how I might approach these types of wines?  Aimee thanks for asking, let’s take a moment to understand these wines types and styles a little bit better.

There are some naturally sweet grape varietals such as Muscat, Huxelrebe, and Ortega that are used to produce sweet wines.  The Sweetness of these particular varietals is enhanced by pruning techniques – eliminating bunches of grapes on the vines to concentrate sugar and flavor.

There are a few techniques that are used to produce sweet wines as well.  One winemaking technique that is used is Chaptalization.  This is when sugar or honey is added prior to fermentation process.  Süssreserve is a German technique of winemaking that adds grape juice to the wine after fermentation has been completed.

Today though we will be focusing on Icewine, a winemaking style where grapes are naturally frozen on the vine, harvested during the middle of the night or early morning and pressed in the extreme cold to separate the juice from the ice crystals.  The fermentation requires special yeast and many months of time.  This remarkable process concentrates the sugar and acids and intensifies the aroma and flavor of the grapes.  The result is very special wine that expresses aromatic flavors of white and tropical fruits.

Natural Icewine by wine regulations require a hard freeze; in Canada the temperature must drop to (-8C or 17°F) colder, and in Germany (−7 °C or 19 °F), this usually occurs months after a typical harvest.  If the freeze does not come soon enough the entire crop can be lost to rot and if the freeze is too severe it can prevent any juice from being extracted when the grapes are pressed.  Animals also love these sweet grapes and left to hang to long grapes will naturally drop from the vine.  This is a very tenuous circumstance waiting for the “perfect” climatic conditions.  Canada and Germany are the world’s largest producers of ice wines.  About 75 percent of ice wine in Canada comes from Ontario.

Late Harvest or Noble Rot wine is made from moldy grapes, a fungus known as Botrytis Cinerea.  This process occurs best in vineyards that experience heavy evening moisture with hot sunny days.  This fungus dehydrates the water from the grape and imparts nuances of Honey, and Apricot once the wines are made.  Sauternes from Bordeaux, Hungarian Tokaji, or  Germany’s Trockenbeerenauslese are some of the world’s finest examples of Late Harvest and Noble Rot wines.

In Austria, Germany, the United States, and Canada, the grapes must freeze naturally to be called ice wine.  Cryoextraction is yet another method (that is, mechanical freezing) used to simulate the effect of a frost.  The grapes are not left to hang for extended periods as is done with natural ice wines.  These non-traditional wines are sometimes referred to as “icebox wines”. 

Good Dessert and Aperitif wines are sweet but remain balanced due to balanced acidity.  These wines can be served alone or with foods less sweet than the wine.  Quite often, the wine itself can be a dessert, but bakery sweets can be a good pairing.

Whites Dessert or Aperitif wines should be served slightly chilled while the red wines should be served at room temperature or ever so slightly chilled.

A sweet or dessert wine that I really enjoy and recommend is the 2010 Deglace Dessert Wine from Adelsheim Vineyard.  This is a beautiful example of a very sophisticated dessert wine made in the Cryoextraction method.

Adelsheim Vineyard

Wine Background:

Dessert wines from red-skinned grapes – especially Pinot noir – are relatively rare in the world.  Adelsheim Vineyard produced their first Deglacé, almost as an experiment, in 2001.  Initially, the wine was created for use at the end of winery dinners.  Neither of the two ways in which dessert wine is traditionally produced – using grapes that have been desiccated by Botrytis Cinerea (“noble rot”), or pressing after the grapes had frozen on the vine – would work for us.  A Pinot noir producer would never want Botrytis in its vineyards (it ruins red wines), and they couldn’t remember a fall when a freeze came before the rains of winter.  That year, winemaker Dave Paige selected one block of grapes to take to a freezer instead of the winery, and then followed the traditional approach to producing an ice wine. (Well, not entirely traditional.  He didn’t have to do any of the work in the middle of the night which is when grapes for Ice Wine are traditionally harvested.)  Their Deglacé dessert wine has a soft pink color produced from contact with the Pinot noir skins.  The residual sugars are on the low end as compared to traditional ice wines, resulting in a consistently balanced wine.

The Wine

Even with this sweet wine, they have stayed true to their winery philosophy that a wine’s highest use is in pairing with meals.  That means retaining enough of the grapes’ natural acidity to ensure that the wine never becomes too cloying.  The Deglacé has amazing strawberry shortcake, citrus blossom, and nectarine aromas that meld with the viscous yet firm texture on the palate.  It should prove to be a perfect match with red berry tarts, pumpkin cheesecake, and a wide range of other desserts.

"from my table to yours"

"from my table to yours"

Appetizers and Wines for Superbowl XLVI This Week on the WineGuyMike™ Radio Show©

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Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2012/01/29/wine-guy-mike-for-january-29/

NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

A preview to Superbowl Sunday appetizers and wines that make them score the touchdown, welcome to the WineGuyMike™ Radio Show© this Sunday morning.  Today I have chosen a number of wines that are affordable, most are $10.00 to $16.00.  These selections are very good wines that will match up, (football lingo), well with a few of my favorite football appetizers.

Next week’s Superbowl XLVI television audience will approach 110 million viewers but the the first Superbowl championship was contended in 1967.

Bowl games are not new to football, but the Super Bowl took the concept and elevated the idea to an entirely new level.  This was a way for the champions of the two existing football leagues at the time, the National Football League (NFL) and the American Football League (AFL), and decide who was the best team.  The first Superbowl was born.

Superbowl I took place on January 15, 1967 at Los Angeles Memorial Coliseum.  This game determined the champion of the 1966 football season.  There were nearly 62,000 fans in the stadium to see Vince Lombardi’s Green Bay Packers school the Kansas City Chiefs in a painful lesson about who was top dog, the final score was 35-10.  Millions of viewers witnessed this cool new Superbowl game on TV.  Superbowl Sunday 110 million people will watch the extravaganza this event has morphed into.

Where there is a Superbowl, there is a celebration and that means food and drinks.  I’m not talking about Beer and Soda, but they’re great too.  On today’s show I want to share some of my favorite Superbowl Sunday snacks, treats, and appetizers and what wine I’m going to matching up(that’s football terminology, so I’ll use that today rather than pairing, or wine terminology).

Superbowl Sunday is a fun day to enjoy but you really need to pace yourself.  Otherwise you can’t begin to enjoy this event throughout the entire day.  I’ll be posting a few recipes up on my blog at www.wineguymike.wordpress.com for you to use along with my Suberbowl wine recommendations.

I normally write about healthy eats but the following appetizers are real party pleasers.  These apps are so good with the wines I’ve paired them with you, your friends and family will love them.  Disclaimer; I’ll be omitting the nutritional information for the following recipes. 

Tim’s Cascade potato chips with blue cheese and bacon, we’ll call this recipe the “Triple Threat”

Servings; 1 if you’re a glutton, 6-8 if you share

Recipe Ingredients; One baking sheet, 1 large bag of Tim’s Cascade (plain) potato chips, and two wedges of inexpensive Blue Cheese.  Side note; if you really want to take it up a notch with this appetizer use 4-5 strips of pre-cooked bacon chopped into small pieces

Preparation:

Pre-heat heat broiler on low or if you only have one setting on your broiler lower the rack in the oven so it’s not to close to the broiler.  Remember we’re just melting cheese

Take a baking sheet and cover with foil

Spread chips out over the baking sheet, let them overlap one another

Take one wedge of the Blue Cheese and with a knife slice through the cheese until it’s crumbled into small to medium size chunks.  The second wedge is for the second batch of this appetizer, because you’ll just need more.

Distribute the Blue Cheese over the top of the chips and place the baking sheet of chips in the oven.  If you are adventurous feel like living large distribute the bacon over the blue cheese and chips before placing your appetizer sheet in the oven.

Watch the cheese and let it melt, usually around 3-5 minutes, then pull they sheet of chips out of the oven.  The Blue Cheese should be melted but not to the point of running off the chips.

 Velveeta Queso Dip with tortilla chips, okay this dip is just downright addictive.  That’s why you make an entire crockpot full of this gooey crowd pleaser.

Ingredients

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 whole jar of Pace Picante Sauce, I prefer the hot Picante Sauce

1 lb. of lean ground beef that has been browned and drained

Optional for a spicier dip; Tabasco or a hot sauce to taste(consider your guests)

Directions

Combine Velveeta and Pace Picante Sauce in a crockpot and melt cheese.  When cheese is melted add browned ground beef and a little Tabasco or hot sauce and combine.

Serve

In a bowl as a dip or pour over your favorite tortilla chips.  This dip is delicious.

Wines to pair with these first two appetizers:

Wallace Brook 2009 Pinot Noir ($15.99)

Good Pinot Noir is hard to find at this price point but this wine is made by one of my favorite Willamette Valley wineries, Adelsheim Vineyard.  This Pinot Noir offers a complex nose of red fruits and vanilla.  The supple mouth feel layers raspberry and red cherry fruit, and is complemented by balanced oak and well-integrated tannins.

2009 Balletto Pinot Gris ($13.99)

This Pinot Gris is a complex, pale, straw-colored wine that opens with musky and exotic fresh fig and floral honey tones.  The secondary aromas reveal ripe red apple, melon and lemon. The aromas are ever-changing and intoxicating, and on the palate this wine is lush and perfectly viscous with a dose of tartness that balances and holds the wine together.

Tuck Beckstoffer’s 75 Sauvignon Blanc ($11.00)

This wine presents as a classic Graves-style Sauvignon Blanc.  The light straw color is reminiscent of classic left-bank Bordeaux Blanc, while the flavors are a perfect blend of old-world complexity and crisp North Coast fruit.  The nose is just right on this gem, neither to fruity or grassy, but a nice aromatic of grass and grapefruit. On the palate this wine offers bright fruit flavors of apple skin and pear balanced by undertones of cherimoya, fig and melon.

Little Smokies, now I have a special way I like to prepare these delectable little pork parts in a tube.  First you open the package and find a big sauté pan that will hold 2-3 packages of the smokies.  Take two bottles of dark beer and turn up the heat just high enough for a low boil to cook off the alcohol.  Drain the pan and dump them into a crock pot with a fresh bottle of dark beer, add two bottles of your favorite barbeque sauce and a few shots of Tabasco sauce.  Cover them up, start them on high to bring all that goodness together in the crock pot, stirring occasionally, and then turn the heat down enough to keep heat consistent. Yikes these things are just redneck delicious.

Lucien Albrecht Reserve Riesling

A beautiful French Riesling from the Alsace region of France.  This wine has a lovely nose that offers up both minerality and nice floral notes.  In the mouth this wine is both elegant and robust.  It has such great structure and being an Alsatian Riesling is beautifully dry and crisp.

2008 Balletto Gewurztraminer

The aroma of Lychee fruit, guava, red pear and granny smith apple aromas are ever present in this wine. Bright fruit and citrus flavors highlight the dominate aromas of this beautiful Gewurztraminer.  Once in your mouth tropical flavors from the nose translate to the palate and are accompanied by subtle tangerine and lemon.

The wine is lushly textured and light, balanced tannins and a delightful finish of toffee, lingering apple, and pear make this a perfect wine to compliment your thanksgiving turkey and all of the lovely side dishes.

2010 Hugel Gentil

The Hugel Gentil revives an ancient Alsace tradition that wines produced from a blend of noble varietals were called “Gentil”.

Hugel Gentil is a traditional Alsace blend of primarily Gewurztraminer paired with varying amounts of Pinot Gris, Riesling, Muscat and Sylvaner.

The Gentil blend of Noble grapes from Alsace region display a light youthful color in the glass and is ripe with floral, fruit and notes of spice.  This wine is rich, yet dry with a hint of lemon zest and mineral is the perfect complement for your dinner.  This is an outstanding Thanksgiving wine selection.

Burgers, I have you covered here.  I have recipes from Chef Bob Waggoner, host of PBS’ Ucook with Chef Bob.  Chef Bob was a guest on the show and I have the recipes he matched up, there is that football lingo again, with Beaujolais.  I’m making a few other wine suggestions for you to enjoy with these delicious burgers.

RECIPE #1- ANGUS BURGERS (For 2 people)

 INGREDIENTS:

· 2 regular sesame buns

· Angus ground beef – 160z

· Red heirloom tomato – 4 slices

· Vidalia onion – 4 slices

·Smoked bacon – 4 slices – diced finely

· Fresh rosemary -1 tablespoon

· Peeled shallots – 3 diced thinly

· Butter lettuce – half of a small head

· Salt

· Fresh ground white pepper to taste

· Aged white cheddar cheese – 2 oz diced into small cubes

DIRECTIONS:

In a small sauté pan cook the bacon until crisp.  Add the shallots and cook for 3 more minutes on low temperature.  Add the chopped rosemary and cook for another 30 seconds.  Remove from pan and let sit at room temperature.

Form 4 thin patties of beef approximately 4 oz each.  Then place bacon, shallot and rosemary mix on top of 2 of the patties.  Add diced cheddar, salt and fresh ground pepper.  Cover with other patty.  Pinch the sides together to form one big burger.  Salt and pepper the top of the patty.  Preheat grill and grill burgers.  When the burgers are almost done, lightly grill the bun.  On the bottom bun place the burger, Vidalia onion rings, tomato rounds and lettuce.  If you like you may add mustard, mayo or ketchup.  Top with other bun.

RECIPE #2 – GRILLED PORTABELLA (BURGER) (For 2 people)

 INGREDIENTS:

· 2 large portabella mushrooms – Stems removed and gills scraped

· Fresh thyme – 2 tsp

· Green onions – 4 each

· Yellow tomato – 4 slices

· Large eggplant – 4 round slices

· 2 Kaiser Rolls

· “Beaujolais Wine” – 4 tbsp

· Olive oil – 4 tbsp

· Salt

· Fresh ground white pepper to taste

DIRECTIONS:

Gently drizzle the olive oil over the sliced tomatoes, eggplant and green onions. Salt and pepper all.  Gently grill and set aside -1 1/ 2 minutes on each side. Salt and pepper portabella mushroom.  With a small paring knife make checkerboard cuts going halfway into the mushroom.  Drizzle 2 tbsp each of “GDwine” onto each mushroom and let it seep in for 2 min.  Add a tiny bit of olive oil on the mushrooms and grill for 2 1/ 2 minutes on each side.  Once pulled from grill sprinkle with fresh thyme.  Gently grill Kaiser Roll.  Stack portabella mushroom, tomato, green onions and eggplant on the Kaiser Roll.

RECIPE #3-TURKEY BURGER SLIDERS with SUNDRIED TOMATO&BASIL (For 2people)

INGREDIENTS:

· Ground turkey meat with 15% fat -1/2 pound

· Sundried tomato – 2 oz

· Shallots 3 each – sliced thinly

·Medium sized garlic cloves -3 each – sliced thinly

· Fresh basil- 8 large leaves – roughly chopped

· Olive oil – 2 tbsp

· Water – 11/ 2 cups

· Baby arugula – 1/2 cup

· Red onion – 4 slices

·1 ripe avocado

· Mini pita pockets – 4 – split in half

· Salt

· Fresh ground white pepper to taste

DIRECTIONS:

In a 10 inch saute pan, heat the 2 tbsp of olive oil over medium heat.  Add the sliced shallots and cook for 1minute.  Add the sliced garlic and cook for another minute.   Add the sundried tomato.  Add 1tsp of salt, 3 cranks of fresh ground white pepper and 11/ 2 cups of water and let simmer until all water is evaporated.  Add chopped basil, remove from pan and set aside.  Leave at room temperature.  Form 4 small patties using 1/2 pound of turkey meat.  Salt and pepper both sides.  Gently grill for 11/ 2 – 2 minutes per side, depending on temperature of your grill.  Grill the red onion slices at the same time. Just before the burgers are done, lightly grill the pita pocket that you have split in half. When the burger is cooked, place a small amount of arugula in the bottom of the pita.  Top with a turkey patty and arrange your slider with the grilled red onions and the sundried tomato basil mixture.

Choose a couple of these wines for your burgers:

The Georges Duboeuf Beaujolais-Villages 2009 is so well made, wonderful tannin, this wine is lush and full of its beautiful berry self.  It is a wonderfully balanced wine that will be so food friendly due to its fruit and acid companionship.  It doesn’t stop there though this wine for me delivers a great little nuance of toast and butter too.  It’s like a great mildly toasted piece of bread with homemade raspberry and cherry jam; yes it’s a really great wine to complement the burger recipes.

The 2009 Brouilly has nice dark fruit, plum, and black cherry.  The palate displays silk like tannin, it’s chewy with a little tobacco, yet the texture of this confident wine is like that of  the very finest velvet.  This is a beautiful wine that those of us who enjoy a slightly fuller body to our wines will absolutely love, enjoy, and crave more.

2010 Balletto Russian River Valley Pinot Noir

This dark, garnet-colored Pinot Noir is floral with aromas of rose petals, spice, ginger, cassis and fruit aromas of raspberry.  There is a bit of dusty earth with just hint of vanilla too. This wine is showy with a seamless viscosity that is balanced with a healthy bit of tartness to keep the wine fresh and lively. It’s full in the palate with fine, coco-powder-like tannins.  A long beautiful finish.

Paul Hobbs has always been committed to crafting unfiltered and unfined wines and utilizing native yeasts in the fermenting process.  His commitment to winemaking technique results in exceptional wines that are well structured. Paul’s wines are a product of classic old world technique.

The Felino wines express great balance of pure, concentrated fruit that is lively with acidity and smooth, fine, tannins.  The Viña Cobos Felino label offers Cabernet Sauvignon, Malbec and Chardonnay that is vibrant, lush, mouth-filling wine with beautiful texture that pairs exceptionally well with food.  Did I mention these wines sell for under $16.00.  These wines offer incredible value as many of Paul’s California wine offerings are far north of $100.00.

The 2009 Viña Cobos Felino Cabernet Sauvignon is 88% cabernet sauvignon, 8 % syrah, 4% petit verdot.  A deep ruby hue paves the way for a nose that is ripe with aromas of saddle leather, subtle sweet tobacco, minerality, and earthiness. The palate is lush with a rich well rounded mouth-feel that is complex.  There is a great balance of dark fruit, black currant and boysenberry, mineral, sweet tobacco, and acid. This wine is both rich yet remains lively and well structured with perfect tannin.

2009 Felino Viña Cobos Malbec ($16.99)

Visually this 2009 Malbec presents a beautiful crimson color in the glass.  The nose of this South American beauty is ripe with red raspberry, anise, with a slight nuance of cocoa, a wonderful aroma.  The palate delivers a rich spicy mouth-feel that reveals fruit, a hint of caramel and mineral.  This malbec has a nice round balance with sturdy structure.  This wine is supple, smooth with refined tannin that makes this a great wine to drink and pair with food.  A long finish from this wine that you don’t want to end.

Cannonau di Sardegna D.O.C. Riserva (Under $11.22)

This wine is Old World and rustic in nature.  The Cannonau is native to Sardinia and is unique in aroma and on the palate.  I don’t recommend drinking this wine without a food accompaniment.  With food this will be one of the best food wines you will ever taste.  I recommend this a prime rib, roast beef, stew, and heavy appetizers.  An amazing food wine.

Bright ruby color, with purple hues, the aromas project ripe red berry, including strawberry and raspberry jam. In the mouth, coffee, spices and herbs, including an aroma of violets, plummy fruit flavours and aristocratic oak overtone. Full, round, fruit forward, consumer friendly taste profile. Oak aged for two years in large Slavonian casks with several additional months in the bottle.

Le Clos ($11.99)

A terrific companion to accompany a big juicy burger.  The wine blend is comprised of 45% Merlot, 20% Carignan, 20% Grenache, and 15% Cabernet Sauvignon.

It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.”

This wine displays an attractive raspberry red color with hints of garnet.  Its nose is lively and complex, with notes of red and black fruits.  Refined oak fragrance(very subtle) with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco.  Le Clos is very soft on the palate, with a fresh, tangy acidity, and delivers wonderful balance.  It is well-structured yet elegant, with fine tannins.

My Superbowl game prediction; Giants 21-Patriots 17, but I’m hoping I’m wrong.  I’m rooting for the Patriots, Tom Brady is still the best quarterback in football because he’s smart and he’s experienced. 

"from my table to yours"

"from my table to yours"

Wines that will rock your dinner from New Dehli on the WineGuyMike™ Radio Show©

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Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ 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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/06/26/wine-guy-mike-for-626/

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors         

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

This week on the WineGuyMike™ Radio Show© Facebook Fan Kim Anderson asks what wine should I pair the real deal authentic Indian food with? In particular, Chicken Masala and Makani Murgh dishes.  Kim not being an expert in the area of Indian food I really had to do my homework this week.  What a great question and I have your answers.  The only question left to answer here is will you be inviting me for dinner?

Chicken Masala

Chicken Masala

Okay now we know what the most important questions of the day are, so what are the answers?  WineGuyMike™ really prefers to keep things as simple as possible and in doing so let’s consider a few things before I recommend which wine types are best suited for your particular Indian dinner wine selections.

When one considers wine and food I like to think of balance.  Balancing wine and food is a good place to start when determining what wine works best with what food.  Here are a few other things to think about when choosing a wine too:

• What wine type do you generally prefer?

• Food texture, is it heavy or light?

• How is the food prepared, is it Grilled, Baked, or Sautéed.

• What about a Sauce, Gravy, Crème, or Tomato based.

In considering balance and in this case I’m referring to weight and texture of the main food entrée and the weight and texture of the wine I would like to choose to serve with my dinner.  How am I going to cook these wonderful Indian dishes, Chicken Masala and Makani Murgh.  Are these dishes also going to be using a sauce or gravy?  There a couple of more things to think about before we go wine shopping too.

Makhani Murgh

Makhani Murgh

Just as foods have a texture and firmness wines also have a quality of texture.  Remember we are looking for balance and a synergy between wine and the foods they are paired with.  A full bodied wine bold on texture should not be paired with delicate dishes nor should they be paired with a food dish that is big on flavor.  Okay so we can rule out big full bodied wines for this dinner party.  Big wine and big flavor just don’t work well together, we are looking for harmony.  Mild food dishes do well when paired with medium to light body wines.  Kim In considering today’s menu I’m looking at the main protein, in this case chicken.  I need to consider the sauces and the spices.  The other thing I will be considering while I’m selecting wines for this marvelous dinner party is the season, it’s Summer and it’s hot and I’m eating dishes that are spicy.   

One of the most important things to understand about wine and food pairing is this; acid brings out flavors in food and helps to leave a lingering flavor on your palette.  Once you think through the food it really helps to serve as a process of elimination.  Here is what we know about your dinner selections Kim; Chicken is our main protein, we are dealing with many powerful spices, and we have heavy/creamy sauces.  Last but not least it is Summer time so I know that I want something refreshing that is light to medium in body and texture on the wine side.  I also have decided I want to recommend wines that have nice acid and fruit balance and I have a few wine types that I find earthy.  When I think of earthy I think about mineral, vegetal, and herbaceous that present themselves a bit more neutral but still have enough acid to work with your meal selections Kim.  Today I will be suggesting wines with a bit of acidity and will be light to medium bodied.  Now we can talk about our wine type choices, or at least what types of wines match our criteria for the meal we are serving.

The wine types that I recommend will vary from light to medium body:

Light Bodied Wine selections

1. Chenin Blanc

2. Rose´

3. Pinot Grigio/Gris

4. Riesling

Medium Bodied Wine selections

1. Fume´ Blanc

2. Sauvignon Blanc

3. Sancerre

These are the wine types or varietals I believe will be best suited for your Summer time dinner party Kim.  I would recommend having one white and one red wine from the light bodied category, one wine from the medium bodied category, and one full bodied Chardonnay that is not oaked to complement your dinner.

I hope that you find these suggestions helpful in putting together your dinner party wine list Kim.  Thinking about this ahead of time will lead to a much better wine shopping experience, not to mention the time you will save time not staring at too many wine bottles on a shelf.  After a few minutes all the bottles begin to look the same.  Having a wine focused dinner party can make it a lot of fun and remember this list of slightly acidic wines are suggested because they will intensify all the wonderful flavors of your Chicken Masala and Makani Murgh dinner selections.  It will also be fun to share with your family and friends all about the wines you have carefully selected with the dinner to pour for them, they will surely feel as special as they are.  There is nothing better than a great meal and a nice bottle of wine when we are sharing with people we love.

One last recommendation would be to stop in at my official sponsor Ciao Mambo, they have a great wine list with wines by the glass.  You can experience some of these wine types before you serve them at your dinner party. 

The WineGuyMike™ wine list:

1. Chenin Blanc/Chardonnay blend from Southwest France – Tariquet

Chenin Blanc/Chardonnay

Chenin Blanc/Chardonnay

This Tariquet  wine marries the finesse of Chenin Blanc (75%) with the elegance and structure of Chardonnay (25%). This complex wine displays delicious floral notes, as well as exotic fruit and vanilla.  A beautiful inexpensive wine to pair with today’s dishes.

2. Pinot Gris from Wine by Joe in The Willamette Valley of Oregon

2009 Pinot Gris

2009 Pinot Gris

Wine by Joe 2009 Pinot Gris;  you will experience sweet aromas of fresh cut pears, green apples and hints of vanilla and cream, this Pinot Gris will not disappoint you.  The light clean flavors in the mouth encompass citrus and green apple well-balanced by refreshing and flinty acidity for a perfect and lively finish with lingering hints of citrus rind.  You will be delighted with this classic Oregon Pinot Gris!

3. Sauvignon Blanc from Napa Valley, California – “75” from Tuck Beckstoffer.

"75" 2009 Sauvignon Blanc from Tuck Beckstoffer

"75" 2009 Sauvignon Blanc from Tuck Beckstoffer

This is perhaps my favorite domestic Sauvignon Blanc, it is comprised of 80% clone one Sauvignon Blanc and 20% Musque clone, this wine is has not been through a secondary fermentation and only sees stainless steel during fermentation and aging.  This wine is vibrant with ripe summer melon, honey suckle, crushed rock and lemon oil aromas followed by great texture, richness and acidity.  This wine showcases the tremendous quality of Sauvignon Blanc grown in the Lake County region California.

4. Riesling from Charles Smith Kung Fu Girl from the Columbia Valley of Washington State.

2008 Kung Fu Girl by Charles Smith

2008 Kung Fu Girl by Charles Smith

A long cool awesome vintage added heightened minerality to this wine which lends to a great pairing with these  today’s food dishes.  White stone fruit, you know, apricot, nectarine, peach also satsuma and lime leaves.   This is great Riesling from Evergreen Vineyard in The Ancient Lakes area of the Columbia Valley AVA.

5. Rose´ from Napa, Oregon, and France

Vin Gris 4Bears Winery and Sean Minor

Vin Gris 4Bears Winery and Sean Minor

This lovely Vin Gris from 4Bears Winery and Sean Minor is a bright and vibrant pink color with cherry, strawberry, cranberry and ripe watermelon aromas on the nose.  When the wine first hits your palate it displays cherry and strawberry flavors with well recognized flavors of Pinot Noir. Raspberry and cranberry fruit characters are balanced with spicy and crisp acidity that linger creating a refreshing and lengthy finish.

2010 Adelsheim Willamette Valley Rosé of Pinot Noir

2010 Adelsheim Willamette Valley Rosé of Pinot Noir

2010 Adelsheim Willamette Valley Rosé of Pinot Noir This delicious wine offers aromas of fresh strawberries, raspberries, peach, watermelon and a touch of baking spices.  The aromas follow through on a rich, well textured palate that offers great intensity and persistence to the finish. 

Chateau Bonnet Rose

Chateau Bonnet Rose

Château Bonnet Rosé 2010 On the nose the wine presents welcome aromas of white chocolate, ever so mild caramel, strawberry, and mellow cherry.  Yes this wine’s aroma is as alluring as it is visually in a glass. Once this beauty hit my palate it danced in my mouth, I don’t want to say it came to life because this wine brought life to my palate.  This Rosé is well balanced with fruit, acid, and the perfect percentage of alcohol.  It is understated with nuances of strawberry and cherry, also expressing very mild pomegranate.  You will experience a perfect crispness and a mellow tartness in this wine that has a lovely and refreshing mouthfeel.

These wines receive The WineGuyMike™ Seal of Approval©

If you have any specific questions about wines please message me by commenting on the WineGuyMike blog at; www.wineguymike.wordpress.com, or on my Facebook fan page; WineGuyMike and I will answer any questions you may have.

Light Bodied Wines

Chenin Blanc is a very versatile grape.  It is very crisp, acidic, high in alcohol content, yet is smooth and full bodied.  This grape exhibits slight spiciness, hint of honey, and slight fruitiness and is dry.  This can be a very special wine, such as Vouvray, an excellent wine exhibiting many different styles.

Pinot Grigio or Pinot Gris as it is commonly referred to is a very dry wine.  Some characteristics of this wine are a slightly fruity and mild spiciness.

Riesling is one of the prominent white wine grapes, a pure Riesling is complex yet delicate.  A Riesling will be light, medium dry, fruity, a mild citrus flavor, with a mellow floral aroma. 

Rose´ wines are like a chameleon, they are light and refreshing like a white wine, crisp and acidic like a white wine, BUT once on the palate have subtle nuances of the red wines we love too. Rose´ may have a very slight strawberry nuance and are made from bone dry to slightly sweet.

Medium Bodied Wines

At its best Sauvignon Blanc is a very crisp, light bodied and very dry.  They are also known as Fume´ Blancs, and are well balanced with citrus and grassy overtones.  Most of these wines are not fermented in oak, the high levels of acid balance well with the fruity characteristics of the wine.

Sancerre wines come from the Loire Valley region of France and are made from Sauvignon Blanc grapes.  There are two styles of Sancerre wines depending on their terrior.  Some come from marl terroir and the others come from limestone vineyards.  Marl (white soil) terrior Sancerre wines are fruity and well balanced while the Sancerre wines grown in limestone are full flavored but can be unstable.  Both style of wines have nuances of citrus (Grapefruit) and floral aromas.

Today’s Recipes

Chicken Tikka Masala is a favorite Hindi dish; this curry dish features roasted chicken chunks (tikka) served in a rich-tasting red or orange-colored sauce.  The sauce is usually creamy, lightly spiced and contains tomatoes.  Chicken Tikka Masala has been found to be one of the most popular dishes in British restaurants and it has been called a “a true British national dish.”

The origins of Chicken Tikka Masala are disputed.  An expert on street food declared that the dish originated in Punjab during the last 50 years while another view is that it originated in the first Indian restaurants in Soho, London, during the 1970s.

Chicken Tikka Masala is chunks of chicken marinated in spices and yogurt, that is then baked in a tandoor oven, served in a masala (“mixture of spices”) sauce.  There is no standard recipe for however tomato and coriander are common ingredients.  The sauce usually includes tomatoes, frequently as puree; cream and/or coconut cream; and various spices.  The sauce or chicken have a beautiful rich orange color as a result of spices and sauce components such as turmeric powder, paprika powder and tomato puree.

Chicken Tikka Masala

Recipe source; http://www.cooksillustrated.com/recipes/detail.asp?docid=8637

Why this recipe works:Our goal was to develop a simple chicken masala recipe with readily available ingredients. To get there, we rubbed the chicken with a mixture of salt, coriander, cumin, and cayenne, then dipped it in yogurt mixed with oil, garlic, and ginger. For a year-round tikka masala recipe, we chose the broiler rather than the grill and cooked the chicken in large pieces to prevent it from drying out. (less)

Serves 4 to 6

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala(combination of warm spices seasons the masala sauce). The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Ingredients for Chicken Tikka

1/2teaspoon ground cumin

1/2teaspoon ground coriander

1/4teaspoon cayenne pepper

1 teaspoon table salt

2 pounds boneless, skinless chicken breasts , trimmed of fat

1cup plain whole-milk yogurt (see note above)

2tablespoons vegetable oil

2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)

1 ablespoon grated fresh ginger Masala Sauce

3 tablespoons vegetable oil

1 medium onion , diced fine (about 1 1/4 cups)

2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons grated fresh ginger

1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)

1 tablespoon tomato paste

1 tablespoon garam masala (see note above)

1 (28-ounce) can crushed tomatoes

2 teaspoons sugar

½ teaspoon table salt

2/3 cup heavy cream

¼ cup chopped fresh cilantro leaves Instructions

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Makhani Murgh

Recipe source; http://www.cooksillustrated.com/recipes/detail.asp?docid=5186

Butter chicken (or murgh makhani) is part of the Indian cuisine, popular in most countries throughout the world.  The origins of butter chicken can be traced back to Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal Delux in Delhi.  Butter chicken is usually served with naan, roti, parathas or steamed rice.  

Dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried, depending on convenience or the chef’s preference.

Makhani, the sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves (Hindi: kasuri methi) that makes the greatest contribution to the characteristic flavor of the dish.

Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended.  The dish may be garnished with white butter, fresh cream, sliced green chillies and kasuri methi.

Ingredients

2 tablespoons vegetable oil

2 skinless, boneless chicken breast halves, cubed

8 green cardamom pods

10 cloves, lightly pounded

10 whole black peppercorns

1 (1/2 inch) piece cinnamon stick

3 serrano peppers

2 teaspoons ginger paste

2 teaspoons garlic paste

1 (15 ounce) can crushed tomatoes

1 1/4 cups water

1 1/2 teaspoons paprika

1 1/2 teaspoons dried fenugreek leaves

1/2 teaspoon salt

1 tablespoon butter, softened

1/2 cup cream

Directions

1.Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.

2.Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.

3.Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

'from my table to yours"

'from my table to yours"

So Moms you're going to go wine shopping 1/12/2011

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Check out the radio show on The Ranch 107.1FM or 97.9FM in The Bitterroot Valley.  How about a live stream feed at www.107theranch.com.  The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MST.

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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page or on Twitter @WineGuyMike.

See this week’s show on YouTube  each week on Thursday morning, the day after the show.  Our YouTube channel of course is WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Sponsor                                                                                                                     

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

This week’s winner is; Jay Steen

This week WineGuyMike™ received some great questions and the two that I’m going to address come from Jay Steen and Jo Jorgenson.

Q. Jay Steen asks; life is busy-running kids, volunteering, sneaking in some work, catching Wine Guy Mike on The Ranch when I can, perusing the blog when I can, never scheduling time for a wine tasting…and I find myself zipping into Walmart or Albertson’s and there I am in the wine row wondering which red I can just grab off the shelf and go with….that will basically match whatever may end up on the table for dinner.  I know not a responsible wine connoisseur.  Anyway I’ve tried an award-winning one and, well, I didn’t concur.  Tried some a little expensive, some less expensive, and some less expensive than that.  I just want a sure bet when there isn’t time to figure it out on my own.  Can you help?  I’d love some brand names if you are so willing.mart, or Albertsons, or…, and there I am in wine row wondering which red wine I can just grab off the shelf and go with…that will basically match whatever may end up on the table for dinner. I know, not a responsible wine connoisseur. Anyway, I’ve tried an award-winning one and, well, I didn’t concur. Tried some a little expensive, some less expensive, and some less expensive then that. I just want a sure bet when there isn’t the time to figure it out on my own. Can you help? I’d love some brand names, if you are so willing. ;-)

A. WineGuyMike’s™ answer; Jay I went wine shopping a couple of times after receiving your question.  I really appreciate your question and comments and am sympathetic to your hectic schedule; I too keep a crazy schedule.  I’m sure there are many moms out there that can totally identify with your with your dilemma.   

Let’s start off with an explanation of how the wine aisles are set.  A decade ago when you approached a wine aisle all wines were grouped together by brand name.  Gallo decided it was not beneficial for their brand to be set on the shelf that way.  They went to the major retailers and literally had all shelves reset by wine type or varietal.  This is why you’ll find all the Cabernet’s, Pinot Noir’s, or Chardonnay’s together on a shelf.  The only exceptions are the foreign wines which are grouped together by country.  This is due to the fact that many French wines for example are blended wines or Spain’s and Italy’s varietals are typically different than what is grown here in the United States.

Price of wines dictates where the wines are set within their particular wine type or varietal section.  The lowest price wines are near the floor of your favorite grocery store and the highest priced bottles are on the top shelf.  The only caveat to this is the infamous aisle end cap, if you want to move product this is where you want to be.  This is the space from which vendors showcase their sale items, special value wines, or new items.

I find that I usually do not my select my wine finds from the end cap, that doesn’t mean that I don’t scan those end caps because sometimes there is a great value wine set there.  It seems that I end up, in the grocery store that is, purchasing from the second or third shelf from the top.  I’ll bet that this is very consistent amongst most consumers; you don’t have to reach or bend while selecting a wine.  

What I really recommend Jay as time permits check in on WineGuyMike’s™ blog as I will be focusing more on Terrior.  I want to share with my Fans about the wine types or varietals they enjoy from all the regions around the world.  If you understand nuances of wine types, and you have knowledge of Terrior you will then understand what you should be able to expect from wines from your favorite regions around the world.

I hope you find this helpful the next time you go wine shopping.  When I shop for wines I find that I’m driven by wine type and price, so here are a few inexpensive “all purpose” wines that you might have around.  The brand I’m going to recommend for you Jay is from Beringer Vineyards, the Founders’ Estate label of wines.  Beringer produces a solid line up of wines within this label.  The wines within this label are true to the wine type, in other words these wines represent the varietal very well.  These wines are on sale at Albertson’s right now and normally sell for $11.99 and are on sale now for $8.49, a tremendous value for the quality of wine at this price point.

For an all around go to red wine I’m going to recommend the Beringer Vineyards Founders’ Estate Pinot Noir.  I am also going to recommend a white wine from the same label too, the Founders’ Estate Sauvignon Blanc.  Both of these wine types are balanced with their fruit and acid which means they are food friendly and will pair well with a wide variety of foods.

Beringer Vineyards Founders’ Estate Pinot Noir

 

Beringer Founders' Estate Pinot Noir

Beringer Founders' Estate Pinot Noir

 

Beringer Founders’ Estate offers handcrafted wines that are food-friendly and immediately enjoyable.  Each varietal in the wide range of offerings is true to its classic characteristics, with a consistently smooth and fruit forward profile.  Each varietal achieves a delicate balance of fruit and acidity, to ensure successful pairing with a variety of foods.

Vineyards
The Beringer Founders’ Estate Pinot Noir is sourced from vineyards in the Languedoc region of France.  The Mediterranean Sea running along the plains of Languedoc impart cooling maritime influences that are perfect for growing the often finicky Pinot Noir grape.

Winemaking Notes
Gentle winemaking techniques were used to protect the delicate qualities of the Pinot Noir grapes in order to preserve the grapes’ lush color and bright fruit flavors once the grapes were crushed.  A small portion of Syrah grapes were added to provide depth and additional structure to the wine.  The majority of the wine saw three to four months in French oak to highlight the wine’s toasty, brown spice qualities.

Winemaker’s Tasting Notes
The Beringer Founders’ Estate Pinot Noir is bright ruby in color and displays ripe currant flavors rounded out by aromas of cedar and spice.  This wine has immediate fruit-forward flavors that balances well with the toasty smokiness of the oak

Beringer Vineyards Founders’ Estate Sauvignon Blanc

 

Beringer Founders' Estate Sauvignon Blanc

Beringer Founders' Estate Sauvignon Blanc

 

Winemaker Mary Sullivan took great care to maintain the varietal’s bright fruit character in the  Beringer Founders’ Estate Sauvignon Blanc.  After each lot of grapes is harvested Mary uses cool fermentations in stainless steel for the majority of the juice to protect the bright aromas and crisp acidity.  Mary ages a small portion of the wine in old oak barrels to lend it additional layers of complexity and fullness.  The wine has characteristic Sauvignon Blanc aromas of bright citrus and flavors of ripe stone fruit, with a hint of tropical flavors at the very clean finish.

This Sauvignon Blanc is one Mary’s favorites as it is immediately quaffable and charming. There is a wonderfully refreshing grapefruit flavor along with a clean grassy note that makes it an ideal for many meals and enjoying anytime the sun is out or you’re just craving some! 

Q. Jo Jorgenson asks how Why are there some wines (US) that I can find in some places(areas not stores) and not in others?

A. WineGuyMike’s™ response; Jo in one word it is allocation.  Depending on how much of a particular wine a winery has produced determines how the wine is sold.  Small vineyards may only sell directly to visitors at their winery.  Smaller wineries that produce more than boutique wineries may sell at the winery and into local grocery stores too.

Each state that a wine is sold in the wine has been authorized by that state.  As an example a vineyard like Adelsheim Vineyard located in the Willamette Valley produces about 40,000 cases of wine each year.  They are big enough producers that they determine a case allocation for Montana and their wines that are sold here have been authorized by the state.  Adelsheim wines may not be available on the east coast.  They are not a large producer and therefore have to focus their wine portfolio utilizing a regional marketing strategy. 

A vineyard’s marketing plan is driven by case production and the availability of a solid distribution network.  Existing sales channels that are established relationships that distribution has in place with retailers also plays a very large role in a vineyards allocation decisions within any given state.  I could go on and on Jo but this is the snap shot of why you see wine in some areas but not others.  Thank you for asking.

Lunch at Ciao Mambo

 

Hogue Cellars 2008 Riesling

Hogue Cellars 2008 Riesling

 

This week  WineGuyMike™ recommends a great Cesare salad for lunch paired with a nice glass of Hogue Riesling.  Ciao Mambo has a killer Cesare salad with nice thin slices of mushroom complemented by black olives.  That and a basket of their delicious bread and a glass of this nice Riesling from Hogue make for a perfect lunch.

Hogue Riesling 2008

During the grape growing season, Eastern Washington boasts warm summer days followed by cool nights, ensuring that grapes ripen fully while retaining ample natural acidity.  Even ripening gives Washington Riesling its trademark apricot and tangerine flavors.  The Hogue Riesling has fragrant aromas of apricot, peach, melon, lemon-lime, and a drizzle of honey.  The flavors are a delicate blend of apricot and tangerine, with a pleasing mineral edge and crisp, refreshing acidity.  Slightly sweet, this is the wine to serve with fresh spring rolls, spicy ahi curries or grilled halibut. Unlike many white wines, Rieslings can evolve and develop complexity with age. This vintage will continue to delight for three to five years if carefully cellared.

As Brett says “Eat Like You Mean It”, Ciao Mambo on the Hip Strip in Missoula.  Check this out Ciao Mambo is open at 11:30 for lunches daily now too.

This wine and food combo receives The WineGuyMike™ Seal of Approval©. 

Thank you for being a Fan and please support our Sponsor Ciao Mambo.

'from my table to yours"

'from my table to yours"

WineGuyMike™ Radio Show© with Scott and Paula on The Ranch 107.1FM 11/10/10

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Check out the radio show on The Ranch 107.1FM or 97.9FM in The Bitterroot Valley.  How about a live stream feed at www.107theranch.com.  The WineGuyMike™ Radio Show© with Scott and Paula on The Ranch airs weekly on Wednesday mornings at 8:20AM MDT.

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 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

See this week’s show on YouTube  each week on Thursday morning, the day after the show.  Our YouTube channel of course is WineGuyMike or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Sponsors

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

The Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

This week’s winners are; Mary Larson Kukowski and Wine Guy Jeff Taylor.  I got to meet one of my favorite fans Mary K at the MBIA wine tasting the other night, what a pleasure.  Cheers to Mary and Jeff today.

Erik Kramer, Associate Winemaker for Adelsheim Vineyard is joining WineGuyMike, Scott and Paula from The Ranch on today’s radio show.  Erik is going to talk about Adelsheim Vineyard and share with us a snap shot overview of what it’s like to be a winemaker at one of the premier vineyards in the northern Willamette Valley, the finest Pinot Noir terrior in America.

Adelsheim principals Chad Vargas, David Adelsheim, and Dave Paige

Adelsheim principals Chad Vargas, David Adelsheim, and Dave Paige

A month ago I was invited to a wine luncheon by George’s Distributing of Helena, Montana.  The luncheon/tasting took place at a local restaurant Scotty’s Table, a fine dining establishment in Missoula, Montana.  I was intrigued by the invitation as the winery was from the Willamette Valley in Oregon, a region with terrior that is second to none, and I’m including Burgundy. 

Bryan Creek Vineyard in the nothern Willamette Valley, Oregon

Bryan Creek Vineyard in the nothern Willamette Valley, Oregon

I love the Willamette Valley as it reminds me of what the Napa Valley was three decades ago, still an area rich in its roots of agriculture.  For me wine is terrior and winemaking.  Terrior is like poker, you start with great land and the right vines but the weather is never completely predictable.  The grapes are what they are each year and that is the hand the winemaker is dealt.  They have to work with the hand they’ve received, that’s where their particular experience, skill, and intuition take over and the process begins.

As I was sitting with my new friend Kevin O’Neill from Georges Distributing, a Certified Sommelier, who really knows his wine and Bill Blanchard, Sales Manager, from Adelsheim Vineyard as I was pondering the wine flight before us.  We began the luncheon by introducing ourselves; there was a handful of Missoula restaurateurs also attending the wine luncheon.  I was fortunate enough to be sitting across from Bill Blanchard as he began sharing his 30 year background in wine.  I found Bill to be approachable, sharp, and in command of his market.  This man speaks genuinely from his experience over the last three decades, and what a great ambassador of the Adelsheim Vineyard and their wines.  It was with great pleasure that I listened and learned about the Adelsheim story.

Once the wine luncheon had ended I approached Bill and asked him if Adelsheim Vineyard might be interested in being a guest on The WineGuyMike Radio Show.  I emailed Bill all of the WineGuyMike Social Media links and within a few days I received an email indicating that in fact he or one of the winemakers for Adelsheim would be a guest on my weekly radio show.  I was excited to have Adelsheim as a guest simply because they have taken what the earth has yielded and the result is beautiful wine.  Their wine is consistent throughout the brand in all label series. 

David and Ginny, Adelsheim Vineyard's First Harvest of 1971

In my tasting and research for this article I’ve grown to love everything Adelsheim.  David and Ginny Adelsheim get it and they got it a long time ago, way back in 1971 when Adelsheim Vineyard was founded.  A trip to Europe inspired their desire to bring the artisanal nature of food and wine they wanted to recreate in Oregon’s northern Willamette Valley.

As I spoke today with Winemaker Erik Kramer of Adelsheim today I mentioned to him that my sole reason for wanting to write about Adelsheim and its wines was very simple.  The wines are beautifully made and they are terrior, a direct representation of the land they’re grown on.  In other words “these wines are a taste of the earth from whence they come”. 

What I have really grown to appreciate is the simple approach that Adelsheim employs in its vineyards, all the way from growing and management of the grapes, to making the wines. They utilize a real Burgundian style in growing and making their Adelsheim Vineyard Wines.  In 1972 the Adelsheim’s had planted their original 15 acre piece of land on Quarter Mile Lane with Pinot Noir, Pinot Gris, Chardonnay, and Riesling varietals.  The Chehalem Mountain viticulture area was an unknown commodity at this point and time.

Quarter Mile Lane planted with Pinot Noir, Pinot Gris, Chardonnay, and Riesling varietals in 1972

Quarter Mile Lane planted with Pinot Noir, Pinot Gris, Chardonnay, and Riesling varietals in 1972

By 1978 Adelsheim’s vineyard was producing twice as much wine every two years, the vineyard was bearing a full yield, grapes were being sourced from other growers, the winemaking conditions were very cramped.  They managed to bottle 1,300 cases for commercial release that year.  Five years later in 1982 a new 6,000 square foot winery was built and filled with barrels, bottling equipment, and tanks.

A new 6,000 square foot winery was built and filled with barrels, bottling equipment, and tanks in 1982

A new 6,000 square foot winery was built and filled with barrels, bottling equipment, and tanks in 1982

The first vineyard land expansion began in 1989 with the lease of 19 acres known as the Bryan Creek Vineyard that continues to be a great source of Pinot Noir, Pinot Blanc, and Pinot Gris. 

The Bryan Creek Vineyard that continues to be a great source of Pinot Noir, Pinot Blanc, and Pinot Gris in 1989

The Bryan Creek Vineyard that continues to be a great source of Pinot Noir, Pinot Blanc, and Pinot Gris in 1989

David and Ginny also purchased 52 acres known as The Calkins Lane Vineyard.  This vineyard is lower in elevation and was planted with Pinot Gris, and Burgundian clones of Pinot Noir and Chardonnay.  In 1994 Jack and Lynn Loacker became co-owners of Adelsheim Vineyard and planting began at Ribbon Springs Vineyard in 1995, this is an exceptional 120 acre site on the Ribbon Ridge spur of the Chehalem Mountains. 

Ribbon Springs 1994

Ribbon Springs 1994

This vineyard has provided Pinot Noir and Pinot Gris grapes for Adelsheim since 1998.

A two‐level, gravity‐flow fermentation room that allows for gentle grape movement

A two‐level, gravity‐flow fermentation room that allows for gentle grape movement

 A new wine facility opened in 1997, a 35,000 square foot operation capable of producing 40,000 cases of wine a year.  There is a two – level, gravity‐flow fermentation room that allows for gentle grape movement and four underground barrel caves

Adelsheim Barrel Caves

Adelsheim Barrel Caves

that utilize pre‐cast concrete arches and temperature‐controlled floors to provide perfectly optimized temperature and humidity control for slow, cool aging of their Pinot Noir, Chardonnay and Syrah.

Adelsheim Winemaker Dave Paige

Adelsheim Winemaker Dave Paige

Dave Paige joined forces with Adelsheim in 2001, bringing with him twelve years of experience working with Pinot Noir.  Dave Paige also brought with him a kindred spirit in terms of wine making philosophy that paralleled that of David Adelsheim.  Dave Paige is a winemaking guru who is responsible for the consistency of excellence known by wine drinkers as Adelsheim.  Dave has recently received great acclaim for Adelsheim’s Deglace which is a rarely produced Pinot Noir dessert wine.

Erik Kramer, Adelsheim’s Associate Winemaker

Erik Kramer, Adelsheim’s Associate Winemaker

Erik Kramer, Adelsheim’s Associate Winemaker, has worked for Adelsheim Vineyard since 2005.  Erik left a successful profession as a corporate geologist to pursue a career that allowed him to follow his passion for science and appreciation for fine wine.  Erik’s career change prompted him to obtain a Postgraduate Diploma in Viticulture and Enology from Lincoln University in Christchurch, New Zealand, a program that specializes in cool climate viticulture and winemaking.  In addition to his winemaking experience in Oregon’s Willamette Valley, Erik has also worked for several well reputed wineries in New Zealand and Washington.

Viticulturist Chad Vargas

Viticulturist Chad Vargas

 In 2006 viticulturist extraordinaire Chad Vargas joined the Adelsheim team.  Chad spent two years with well known Kendall-Jackson as viticulturist.  Chad is responsible for quality control and sustainability programs, financial planning and training related to our expanding vineyard operations. 

David Adelsheim

David Adelsheim

David Adelsheim, as the original winemaker he established the winery’s focus on rich, complex Pinot Noirs and elegant white wines.  Today he focuses his attention on marketing and sales, financial planning, and overall direction of vineyard and winemaking activities.  He has also been a leader holding wine related political and association positions that have made the Oregon wine country what it is today.  David Adelsheim is one of the visionaries of the wine industry since he founded Adesheim Vineyard in 1971.

An extensive addition was added to the winery in 2008

An extensive addition was added to the winery in 2008

An extensive addition was added to the winery in 2008.  This increased the ability to handle more fruit, now allowing fermentation capacity the matches harvest demands.  The great news for wine drinkers is that it facilitates Dave Paige’s ability to craft small lots that insure a greater variety of distinctive single vineyard Pinot Noirs.

David and Katherine - Adelsheim Vineyard new tasting room

David and Katherine – Adelsheim Vineyard new tasting room

A new tasting room was built in 2009 and is a must visit destination while visiting The Willamette Valley.  The tasting room features a beautiful view of The Calkins Lane Vineyard that provides a wine experience for the visitor, along with amazing Pinot Noir of course.  Adelsheim Vineyards has grown to encompass 190 acres of the best wine terrior there is and the Adelsheim wines rise to the occasion.  They are in fact what WineGuyMike seeks out to share, “a true taste of the earth”.

Adelsheim Wines

The winemaking process at Adelsheim Vineyard is extremely gentle, and is identical for our four series of wines.  At harvest, the grapes are picked by hand into small totes, and are delivered to the winery’s two-level, gravity-feed fermentation room.  There, our white wine grapes are gently pressed as whole clusters and the juice transferred to the winery’s tank room.  Slow, cool fermentation in stainless steel tanks emphasizes the bright intensity and fruit flavors in our unoaked white wines, while barrel fermentation and extended lees contact gives our Reserve Chardonnay richness and lovely balance.
Adelsheim Winery entrance

Adelsheim Winery entrance

Our red wine grapes are carefully sorted by hand and gently destemmed into small, open-top fermenters.  Following a pre-fermentation maceration, slow, cool fermentations emphasize the nuanced flavors and aromas of our Pinot noir and Syrah, and the must is punched down two to three times daily for greater extraction of flavor and color.  After fermentation and gentle pressing, the new wines are slowly transferred to barrel for aging.

Adelsheim Barrel Caves

Adelsheim Barrel Caves

The winery’s four underground barrel caves utilize pre-cast concrete arches and temperature-controlled floors to provide optimal temperature and humidity for slow, cool aging of our red wines and our Caitlin’s Reserve. During barrel aging, the wines typically undergo a secondary, malolactic fermentation to add further richness and complexity, and are bottled following 10 to 12 months in small French oak barrels.

Terrior

The Chehalem Mountains and Ribbon Ridge AVAs reflect millions of years of soil accretion, mixing, blowing, and uplift, creating a rich geological experiment in one tightly packed geographical area. Within this one region there are ancient, uplifted sedimentary seabeds; weathered rich red soils from lava flows down the Columbia River; and relatively new glacial sediment scoured from western states and blown onto north-facing hillsides in tumultuous windstorms. 

Soils so violently and differently formed pass on a predictable complexity and unique taste in our wines. It’s an exciting winemaking laboratory to experience the similarities and contrasts in the wines of the Chehalem Mountains.
Ribbon-Springs

Ribbon-Springs

More than any other grape varietal, Pinot Noir reflects where it is grown. The diverse topography of the Chehalem Mountains provides a wide variety of opportunities for Pinot to express itself. Mountains set our AVAs apart from others and pull together a variety of unique conditions that influence our wines.

While best known for Pinot Noir, the Chehalem Mountains are also ideal for other cool climate wine grape varieties such as Chardonnay, Pinot Gris, Riesling, Pinot Blanc, Gamay Noir and Gewurztraminer.

Adelsheim Current Release Wines

Caitlin’s Reserve Chardonnay 2008

 Wine Enthusiast: 91 points, June 2010
Wine Spectator: 91 points, Mar. 2010
Adelsheim Caitlin’s Reserve Chardonnay 2008

Adelsheim Caitlin’s Reserve Chardonnay 2008

Composition: 100% Chardonnay
Production: 304 cases (750 ml)
Alcohol: 13.8% by vol
pH: 3.18

“This bottling shows artful layers of figs, Asian pears, apricots, apples, nutmeats and minerals.  Beautifully balanced by the acidity found in our Northern wine region, it features a long, polished finish.  Pair it with poached salmon, lobster, smoked meats and cheeses.”
Dave Paige, Winemaker

Elizabeth’s Reserve Pinot Noir 2008

Composition: 100% Pinot noir
Alcohol: 13.5% by vol
pH: 3.54
Production: 3,084 6-bottle cases (750 ml)
Elizabeth’s Reserve Pinot Noir 2008

Elizabeth’s Reserve Pinot Noir 2008

Cellaring:                                        
Under optimum cellar conditions, this wine will certainly improve through 2020, perhaps through 2028.

“This complex and intriguing wine offers layered aromas of red and black raspberries, fresh Oregon strawberries, brown spice and cedar. Its aromas are reflected on a palate that speaks of purity and elegance, and is exceptionally balanced with firm tannins and a persistent finish. This wine will pair beautifully with the Pinot noir classics – lamb, duck, grilled salmon, and aged cheeses.”
Dave Paige, Winemaker

Bryan Creek Vineyard Pinot Blanc 2009

Technical Information
Alc: 13.8% by vol
pH: 3.04
RS: dry
Production: 532 cases (750 ml)
Bryan Creek Vineyard Pinot Blanc 2009

Bryan Creek Vineyard Pinot Blanc 2009

“This 2009 Pinot blanc features Granny Smith apple, tangerine and meadow foam honey aromas, accented by hints of fennel.  There’s a rich mouthfeel that is offset by the wine’s general raciness.  It pairs superbly with a wide range of foods – from shellfish to quiche to spicy Asian food.”
Dave Paige, winemaker

2008 Deglacé of Pinot Noir

Composition: 100% Pinot noir
Alcohol: 10.2% by vol
Production: 349 cases (375 ml)
Cellaring: Recommendedanywhere from 5-8 years, optimal storage temperature 55-60° F
2008 Deglacé of Pinot Noir

2008 Deglacé of Pinot Noir

“Even with this sweet wine, we stay true to our winery philosophy that a wine’s highest use is in pairing with meals.  That means retaining enough of the grapes’ natural acidity to ensure that the wine never becomes too cloying.  Our Deglacé has amazing strawberry, nectarine and orange blossom flavors that should prove to be a perfect match with red berry tarts, pumpkin cheesecake, and a wide range of other desserts.”
Dave Paige, Winemaker

2008 Chardonnay, Willamette Valley

Gentle, whole-cluster pressing was used to separate the juice from the skins as quickly and as cleanly as possible for this Chardonnay.  The majority (85%) of the juice was fermented in stainless steel tanks to retain fruit purity, flavor and aroma, we’ve found we can produce excitingly rich Chardonnay with very minimal influence from oak.  The remaining juice was fermented in neutral barrels to augment textural richness and create a more balanced and complex wine.  In order to preserve freshness and acidity, this wine did not undergo malolactic fermentation.
2008 Chardonnay, Willamette Valley

2008 Chardonnay, Willamette Valley

 2009 Pinot Gris, Willamette Valley

Technical Information
Alc: 13.8% by vol
pH: 3.11
Production: 11,052 cases (750 ml)
850 cases (375 ml)
2009 Pinot Gris, Willamette Valley

2009 Pinot Gris, Willamette Valley

“Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2009, you’ll find hints of papaya, apples and pears.  It pulls off the difficult feat of providing a gentle creaminess that lends a rich, mouthfilling texture and long finish, yet still impressing as a wine that’s crisp and clean.  Try it with mildly spicy foods (such as ceviche),
not so mildly spicy Thai cuisine, rich fish entrees, and even classic oven-roasted fowl.”
Dave Paige, Winemaker

2008 Willamette Valley Pinot Noir

Wine Spectator:
90 points, March 2010
2008 Willamette Valley Pinot Noir

2008 Willamette Valley Pinot Noir

Composition: 100% Pinot noir
Alcohol: 13.3% by vol
pH: 3.56
Production: 10,212 cases (750 ml)
1,000 cases (375 ml)
186 bottles (1.5 L)

Cellaring: Under optimum cellar conditions, this wine will certainly improve through 2018, and perhaps through 2028.

“With its broad array of origins and clones, this wine displays both red and black fruit aromas (cherries and raspberries), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, allspice).  True to our house style, it is elegantly
textured with satiny, polished tannins showing in the finish.  Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.”
Dave Paige, Winemaker

Auxerrois Willamette Valley 2009

WINE BACKGROUND
Auxerrois Willamette Valley 2009

Auxerrois Willamette Valley 2009

When two clones of Auxerrois (oak-sair-wah) were brought into Oregon from Alsace in 1977, we knew next to nothing about the variety.  Still, after tasting some test wines made at Oregon State University, our interest was piqued.

DNA testing has shown that Auxerrois, like Chardonnay, Aligoté, Gamay and 10 other varieties, is a cross dating from medieval times between Pinot Noir and an ignoble variety called Gouais Blanc.

Auxerrois is also the name of a duchy surrounding the town of Auxerre near Chablis, but the variety has disappeared from that area and all other parts of Burgundy.  There are probably less than 500 acres of it planted in the world.

Its early ripening has allowed it to flourish in Luxembourg (even achieving Premier Cru status), but in Alsace, the variety is now treated as a second-class citizen, consigned to blends often with Pinot Blanc.  In the U.S., we know of only two other producers.

The wine was then completely tank fermented at a low temperature to retain fruit purity and aromatic freshness.  Malolactic fermentation was prevented in order to preserve the wine’s varietal character.

These wines all receive The WineGuyMike™ Seal of Approval®

"from my table to yours"

“from my table to yours”