Tag Archives: WineGuyMike radio show

This Week on the WineGuyMike™ Radio Show© A Tribute To Father’s Day and My Dad

Today’s Podcast Link; http://wineguymike.podbean.com

Today is Father’s Day and I thought it would be a great opportunity to pay homage to some of the men who are or were father’s, whom I have really respected and loved, and have made such an impression that they have impacted my life.

President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father’s Day in 1966.  It was six years later, in 1972, when President Nixon made the day a permanent national holiday by signing it into law.

I thought it would be fun to share a little of my life with you, of course let us not forget this show is all about wine.  I put a great deal of thought into these men who have been important to me and thought about what wines that I have enjoyed recently that reminded me of these special men on Father’s Day.

First I’ll talk about my dad, his name is Frederick.  My dad grew up in a very poor family in Upstate New York, which is also where I grew up.  My Dad’s life growing up was not easy, he is a survivor who has had to scrap for everything in life, but my dad was a dreamer.  My dad went after his dreams and fought as hard as he could to live and achieve all that he could dream.  For my Dad I raise my glass and toast him with a great Syrah from Walla Walla in Washington State from Reynvann Vineyards.  For this toast I chose their Syrah “The Contender”, they make three great Syrah’s but this one that I think is one of the finest varietal examples seemed appropriate for my Dad.

My Father-in-law, Paul Wright who was one of the toughest men I have known, and not due to his physical strength.  He was tough enough to be a great man. Paul a recipient of the Purple Heart from the Korean War was hospitalized for nearly one year having been shot in the war, but he survived.  Paul was a Nuclear Engineer, the father of five children, foster father to over 2,000 children who needed emergency short term(Ha Ha) care.  These kids were raised alongside his own children wearing the same clothing, taking the same music lessons, and playing the same sports.  My Father-in-law just lost a long and hard fought battle to Pancreatic Cancer, he seemed to even beat that though, he lived nearly two years after diagnosis.  I raise a glass of Pinot Noir from Balletto Vineyards and Winery in the Russian River Valley.  This is a great Pinot Noir that expresses true and real terroir at the hands of winemaker Anthony Beckman, that is what my father-in-law was true, real, and an example of something to model oneself after.

My Grandfather on my mother’s side, Alfred Gates, was a survivor of World War II.  He spent his time in the war on destroyer escorts, the support team for the big battleships.  His boat survived the war and all the unbelievable storms at sea.  This man taught me self respect, how to treat others, how to be a leader of a family.  Al was loved by everyone who ever met him, and he enjoyed everyone he met.  He is a person I miss a lot and think about from time to time even though he has been gone for over thirty years.  I’m grateful for this man who always had a twinkle in his eye, for him I toast him with no other than a great sparkling wine, Gruet Brut Rose.

Last but not least by any means, my Grandfather Tornatore from Sicily.  My Grandfather came to this country with nothing through Ellis Island in New York.  He eventually settled in a tiny place in Upstate New York named Mexico, New York.  This man was a bull of a man, as wide as he was short, he was a pheasant who worked in a steel foundry and raised everything on his land to feed his family.  I am forever grateful to this man for instilling my love and passion of wine, my grandfather also loved wine.  As powerful a man as he was, his hand for the vine was gentle.  He was a master of grafting fruit trees and grapevines, I followed him and learned a love of the land, a love of the vine, and he instilled his amazing passion for the wine to me.  For this I’m eternally grateful, to him I raise a glass of Boroli Quattro Fratelli

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

These wonderful Father’s Day wine selections are available today at the Market On Front. Located on the ground level of Missoula’s new award winning parking structure.

From my table to yours,

"from my table to yours"

 

Social Media links;

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

 

This Week on Wine Time™ WineGuyMike™ – How to understand Italian Wine Labels

Join me live for Wine Time™ with WineGuyMike™ on ABC Montana. Wine Time airs bi-monthly on Friday’s during the 5:30PM news cast.  The next feature airs on 09/27/2013.

Today we are going to talk about Italian Red wine and how to better understand what’s on the label.  For many wine lovers this is one of those areas of the world that can be a bit daunting to understand, and that’s where I come in.  It’s my job to help you better understand challenging wine topics so you can enjoy the wine that we talk about here on the show.

Okay, let’s get started. Italy has been producing wine for 3,000 years.  It is said that Italy is not a country, just a gigantic vineyard from North to South.  There are over 2 thousand labels of wine in Italy, that’s a lot of bottles to know about.  Did you know that since 2008 Italy reins as the largest producer of wine in the world?

We are not going to tackle all of Italy in one week.  When it comes to red Italian wine there are three main regions to concentrate on first, Tuscany, Piedmont, and the Veneto regions.

There are literally hundreds of indigenous grape varietals planted throughout Italy, many which we have not ever heard of in America.  The main grapes that a person needs to know about to get started with Italian wines from these three regions are; In Tuscany the Italians grow Sangiovese, in Piedmont they grow Nebbiolo, and in the Veneto region a grape known as Corvina is what is grown.

Many grape growers in Italy now are growing Chardonnay, Cabernet Sauvignon, and Merlot.  Many American viticulture areas of America likewise are growing Italian varietals of grapes too.  Just to name a couple; In the Napa Valley some grape farmers are growing Barbara grapes, in Walla Walla some farmers grow Sangiovese grapes.  Grape varietals know no boundaries; the worlds grape farmers now better understand ideal geography, weather, and soil composition that grape varietals thrive in.

Let’s take a look at how the Italian wine laws dictate what ends up in your Italian bottle of wine.  Just like there are three Red wine regions to pay attention to first begin to understand Italian wines there are three Italian wine law designations one should understand as well.

Grape growers are governed by Italian law or what is known as the DOC – Denominazione di Origine Controllata and DOCG – Denominazione di Origine Controllata e Garantita.  You will see this printed on the label of Italian wines.  There are many Italian wines that do not adhere to wine specifications within particular regions and these wines will be designated on their label as IGT – Indicazione Geografica.

IGT Label

IGT Label

DOC designations on a win bottle are much like that of French AOC wine laws, you will also see this designation on bottles of French wines.  The biggest difference between the DOC and AOC is that the Italian DOC has aging requirements.

The DOC governs:

  • Geographical limits of each region
  • Grapes varieties allowed in wines
  • The percentage of each grape used (Classico must be 80% Sangiovese) If the varietal is specified it must contain 85% of varietal
  • The amount of grapes that can be grown and harvested per acre
  • The minimum percentage of alcohol in a wine
  • Minimum aging requirements.  How much time a wine is aged in barrels or bottles
  • These wine laws became effective in 1963 in Italy

The difference between the DOC and DOCG is that the G in DOCG indicates that a wine is stylistically guaranteed to meet the standards set forth in Italian wine laws for specific regions.

DOCG Label

DOCG Label

Currently there are 35 DOCG wines in Italy, 7 from the Tuscany region and 9 from the Piedmont region.  There are over 300 DOC wines from Italy and many more wines that are designated IGT which just means they do not adhere to the standards set forth for a given region in which they are grown.  There are many great examples of all of these wines and you typically pay for the guarantee.  There are great IGT wines that do not adhere to the wine laws in the region or area in which they are grown, you just have to know what you are buying. But hey, that’s why you keep me around — right?

 

Arrivederci for now wine friends, enjoy the great  valued wine selections at the Market on Front.  You will find these two terrific wine selections there, and many more.

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

From my table to yours,

"from my table to yours"

This WineGuyMike™ Radio Show© “The Long and Winding Road” to Waitiri Creek Winery

Join me live for Wine Time™ with WineGuyMike™ on ABC Montana. Wine Time airs bi-monthly on Friday’s during the 5:30PM news cast.  The next feature airs on 7/19/2013.

This week on the WineGuyMike™ Radio Show© perhaps Paul McCartney said it best on the Beatles Let It Be album; “The long and winding road, That leads to your door, Will never disappear, I’ve seen that road before, It always leads me here, Lead me to your door”.

Paula Ramage and her husband Allistar Ward have traveled extensively and lived abroad in different places throughout the world but home for them is the Central Otago wine region on the South Island of New Zealand.  This is the southernmost grape growing region in the world, but they produce very good wine.  Paula grew up in Alexandra and the Ward family farmed for many years on Malaghan’s Road, near Arrowtown.  Last week’s blog provided an overview of New Zealand as a wine country; http://wp.me/pFhHw-Ao  This is a land that is breathtakingly beautiful and produces some of the finest single varietal wines available.

Paula Ramage has had at least 5 careers that she can recall but in spending time with her on the WineGuyMike™ Radio Show© this week I’ll forevermore think of her as Ambassador of New Zealand and the New Zealand wine industry.  Needless to say she is a terrific spokesperson and extremely knowledgeable about her country and the wine industry in New Zealand and throughout the world.  Paula handles all of Waitiri Creek’s administrative business and development of offshore markets, a natural for a “reformed barrister”.  She has a lovely Kiwi accent that you cannot help loving too.

Allistar Ward is a merchant banking consultant full time, although he makes time to focus on vineyard development and as Paula puts it, “he juggles all the balls and keep them in the air”.

Viticulture Crew, Mark and Jason

Viticulture Crew, Mark and Jason

Jason Thomson is their very accomplished viticulturist along with his team Mark Naismith and Scott Culpan who run the day to day operations.  Interestingly the Waitiri Creek winemaker is a woman, Jen, from the Willamette Valley of Oregon.  As I mentioned last week many winemakers are now traveling winemakers who work in the Northern Hemisphere during its summer months and the Southern Hemisphere during their summer.  With the Willamette and Central Otago sharing similar latitudes with a focus on cool weather grape varietals it is a natural for winemakers like Jen.

Shanagolden Block in Summer

Shanagolden Block in Summer

In 1993 Paula and Allistar purchased their first vineyard the Shanagolden Block in Gibbston and planted Chardonnay in 1994.   The northerly facing block was ideal for sustainable viticulture and the lower half of this area provided a perfect location for the future wine tasting venue.

The Shanagolden Block was originally settled in 1867 by James Leslie, a Scot who had emigrated to New Zealand at the age of 17.  He and his partner, Thomas Kinross followed the Dunstan gold rush.  Kinross established the Gibbston store and Post Office and James Leslie was the butcher and baker but also continued to prospect for gold.

The vineyard has a micro-climate that produces ripe fruit earlier than most in the general area.  The soil composition is made up of glacial deposits and free draining alluvial soil matter (scheist).  This terrior is well suited to the cool weather grape varietals that Waitiri Creek produces.  This is where Jens’s Willamette Valley winemaking experience really shines.

Waitiri Creek’s portfolio of wines includes Pinot Noir, Chardonnay, Pinot Gris, Riesling, and Sauvignon Blanc.  The grape vines  of Waitiri Creek are all hand pruned and hand harvested.  New Zealand is aiming for all of its vineyards to be sustainably accredited by the end of 2012.  Compliance currently stands at about 93% – Waitiri Creek has been fully sustainable for some years.  Another interesting fact about New Zealand wines, 75% of the bottles are all screw tops.  The Kiwi’s are an environmentally conscience country and I applaud them for this effort.

Chardonnay Grape Harvest

Chardonnay Grape Harvest

The first vintage of Chardonnay was produced in 1998 and full production of three different varietals in 1999.   In 1996  Paula and Allistar decided that an old church building would serve as the Waitiri Creek tasting room, they needed a structure that would be harmonious with the terroir of the Shanagolden vineyard.  So a search which led them all over the lower part of the South Island, culminating in a visit to Wangaloa, near Kaitangata in 1998.  On first sight, the former Wangaloa Presbyterian Church would have sent less hardy souls running in the opposite direction….but not Paula and Allistar.  Negotiations began with the local community and ownership of the church was secured a year later.

Cellar Door

Cellar Door

The Waitiri Creek tasting room just celebrated its 10th anniversary at its new vineyard home.   This former Presbyterian church, built in 1893 was moved to its new location at Waitiri Creek 300km in one piece on the Shanagolden Block in 2000.

I want to thank my new friend Paula Ramage for sharing this rich history of the Central Otago wine region, New Zealand, and the Waitiri Creek Winery with the WineGuyMike™ audience.  From my home in Montana to the “The Long and Winding Road” down under, Happy Holidays to my friends in New Zealand and Waitiri Creek.

Waitiri Creek Wines

One of the keys to increased demand for Waitiri Creek wines is consistant quality.   Waitiri Creek has been recognized at domestic and international competitions every year since 1999 across their entire portfolio.  Their expansion into Bannockburn with the purchase of additional Central Otago fruit has now expanded their portfolio to include Rosé, Pinot Gris, Sauvignon Blanc and Riesling.

Pinot Noir

Waitiri Creek Pinot Noir 2007 The nose shows rich varietal layers of cherry and plums supported by an earthy complexity. The depth of fruit on the nose continues on the palate supported by a fine tannin structure, good integration of oak and a length of flavor that lingers on the tongue.

The nose displays complex notes of stewed cherries, cedar and mushrooms. This Pinot Noir shows the elegance of the 2008 vintage with a bright garnet hue and the perfume of violets and rose petals. The fruit driven palate has flavors of wild raspberries with hints of cinnamon, red cherries and succulent plums. On the finish there is a note of thyme and mushrooms. The silky tannins are woven seamlessly into a structure balanced by savory French oak and alcohol.

Rose

Rich strawberry and raspberry aromas dominate the nose and are supported by perfumed floral notes. The palate shows good berry fruit weight with strawberry and white peach aided by creamy texture. This wine is well balanced with a long, lingering, strawberry finish.

Chardonnay

Made in a fruit-driven New World style, this wine shows all the influences of classic Old World winemaking. The palate is rich and succulent with an appealing texture and displays outstanding primary fruit.

Handpicked grapes were whole bunch pressed and the juice cold settled for two days before being racked to barrels with light yeast. The wine was then cool fermented using both commercial and indigenous yeasts. This Chardonnay spent 10 months in 100% French oak (22% new oak) and underwent 100% malolatic fermentation with weekly lees stirring. The finished wine was then racked, lightly fined and filtered prior to bottling in late-March 2009.

Riesling

This Riesling shows complex aromas of mandarin, pear, honeysuckle and orange blossom on the nose. The body has crisp citrus flavors, offset with spice and good length of finish. This wine has great cellaring potential and additional characters will develop in the bottle over time.

Riesling grapes from two different blocks were handpicked and combined. The grapes were whole bunch pressed using a bag press and then the juice was left to cold settle overnight, before being racked and inoculated with yeast.

Fermentation lasted several weeks with temperatures being maintained less than 13 degrees to retain optimum flavor. Once fermentation was complete the wine was sulphured, racked and blended. The wine was then lightly fined and cold and protein stabilized prior to sterile filtration and bottling in September 2008.

Pinot Gris

Floral and pear notes on the nose lead into a richly textured palate of nashi pear, citrus and spice flavors. The long finish is balanced by fine acidity.

First vintage fruit from Legends (Legends Vineyard, Felton Road) was hand-harvested.  One tank of the Legends juice was chilled with daily lees stirring for four days.  It was then racked taking light lees to blend with the second tank of Legends juice which was settled for one night and then racked clean to blend.  A portion of this juice went to a neutral French Oak barrel.  The blended Legends juice was warmed naturally to 14ºC and innoculated with an aromatic yeast before undergoing cool fermentation until optimal balance was achieved.

The fruit from Annika’s (Annika’s Vineyard, Wanaka Road) was hand-harvested with 50% left on skins overnight while the balance was cold settled overnight and racked with light lees.  The fruit with extended skin contact was racked cleanly.  The two Annika’s components were blended, warmed naturally to 14ºC and fermented using aromatic yeast.  A percentage of this juice was fermented in two neutral French Oak barrels.

The three barrels were stirred regularly after the peak of fermentation and then blended. The two separate tank blends were blended in August and underwent cold and protein stabilization before being lightly fined with isinglass and sterile filtered before bottling.

Sauvignon Blanc

For her 6th birthday, our niece Stella Paris Columbia B. Ramage who lives in Sydney and loves art had a wine named after her. This is a single vineyard, Gibbston fruit.

Stella

Stella

A nose of passionfruit, gooseberry and capsicum aromas lead to a lively palate displaying good balance and zesty acidity. Best served lightly chilled.

Sauvignon Blanc grapes were handpicked and then was de-stemmed and crushed prior to gentle pressing. The resulting juice was cool stainless steel fermented to retain fruit character. The wine was left on yeast lees for two months to help with mouth feel and complexity. The resulting wine was fined with milk casein prior to filtration and bottling.

"from my table to yours"

“from my table to yours”

Social Media links;

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

This Week on the WineGuyMike™ Radio Show© Take 2 With Top Chef “Fan Favorite” Fabio Viviani

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 11:00 a.m. MST.

Good Sunday morning and welcome back to the WineGuyMike™ Radio Show© This week I had the pleasure to sit down and have a conversation that was as down to earth, informative, and enlightening as any that I can recall.  http://trail1033.podbean.com/2013/01/27/wine-guy-mike-for-january-27/

Chef Fabio Viviani was this week’s featured guest and I can tell you that after the show I was left humbled by the person I discovered in Viviani.  Yes Viviani was a “Fan Favorite” on season 5 of Top Chef and a contestant on Top Chef All Stars, and most recently featured on BravoTV’s newest culinary reality series Life After Top Chef but this is a man of integrity, true expertise, wisdom, and one of the most sincere persons I have ever had the pleasure to have a conversation with.

Viviani came from humble beginnings in Florence, Italy and at 11 years of age went to work in a bakery in order to support his family.  He is quick to point out that he was well paid for his work.  At 14 Viviani began work at Italian Florentine iconic restaurant “Il Pallaio”.  By age 16 Viviani had risen to the position of sous chef.  Hard work, passion, and a commitment for doing things right is who Fabio Viviani is.  He is a rare individual who always rises to the top because he is true to himself and everyone else that he touches.

Viviani attended culinary school and traveled across Europe, training in classic Italian and European cuisine.  He has always been on the move learning and sharing his culinary passion and by the time he was 27 he had 5 restaurants and 2 night clubs in Italy.  True of most entrepreneurs Viviani wanted to expand his horizons and ventured out to America.  Viviani settled in Los Angeles, California with all of his experience and business acumen to try his hand as a business man in the United States.  The result has been success. The reason integrity, hard work, and always delivering a valued product.  Viviani points out this is fairly simple but how many can truly deliver like he has?

Viviani is Owner and Executive Chef of Café Firenze in Moorpark, CA and Firenze Osteria in Toluca Lake, CA, and will soon be opening opening Siena Tavern an Italian concept in Chicago, IL.  Viviani has also successfully published two cookbooks and will be releasing his newest one in April 2013 titled Fabio’s Italian Kitchen.  This cookbook is full of his family’s recipes from 20 generations of grandmothers spanning 300 hundred years.

Viviani is arguably the most sought after celebrity chef in America and has been a  guest on many of the top TV talk and morning shows.  His award winning “Chow Ciao!” the #1 lifestyle and food show on the internet, http://screen.yahoo.com/women/chow-ciao/  features a new show every Monday.  If you visit www.FabioViviani.com you can sign up for Fabio’s newsletter which will keep you up to date with this star that continues to rise.

On a personal note; Fabio I would like to thank you for taking time to share your story with the WineGuyMike audience.  I can only hope everyone has been as touched by your story and inspired by your sincerity and passion as I was my friend.

Thank you for joining me once again on this week’s show and remember to continue to broaden your wine palates.  Be sure to check out my wine blog at www.WineGuyMike.com for wine suggestions. You can find many of the wines that I recommend at Liquid Planet in the Heart of Downtown Missoula for your ultimate wine shopping experience.  I’ll see you on the radio friends.

 

For a great selection of wines to pair with your 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,

 

Logo_WGM

Social Media links;

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

Facebookhttp://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

This week’s podcast with Top Chef “Fan Favorite” Fabio Viviani; http://trail1033.podbean.com/2013/01/27/wine-guy-mike-for-january-27/

This Week’s YouTube preview Take 2 With Top Chef “Fan Favorite” Fabio Viviani;

http://www.youtube.com/watch?v=4Yr__G8sof0

Last week’s podcast “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/

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

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; (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

 

 

This Week on the WineGuyMike™ Radio Show© Top Chef “Fan Favorite” Fabio Viviani

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.

Good Sunday morning and welcome back to the WineGuyMike™ Radio Show© This week I had the pleasure to sit down and have a conversation that was as down to earth, informative, and enlightening as any that I can recall.  http://trail1033.podbean.com/2013/01/27/wine-guy-mike-for-january-27/

Chef Fabio Viviani was this week’s featured guest and I can tell you that after the show I was left humbled by the person I discovered in Viviani.  Yes Viviani was a “Fan Favorite” on season 5 of Top Chef and a contestant on Top Chef All Stars, and most recently featured on BravoTV’s newest culinary reality series Life After Top Chef but this is a man of integrity, true expertise, wisdom, and one of the most sincere persons I have ever had the pleasure to have a conversation with.

Viviani came from humble beginnings in Florence, Italy and at 11 years of age went to work in a bakery in order to support his family.  He is quick to point out that he was well paid for his work.  At 14 Viviani began work at Italian Florentine iconic restaurant “Il Pallaio”.  By age 16 Viviani had risen to the position of sous chef.  Hard work, passion, and a commitment for doing things right is who Fabio Viviani is.  He is a rare individual who always rises to the top because he is true to himself and everyone else that he touches.

Viviani attended culinary school and traveled across Europe, training in classic Italian and European cuisine.  He has always been on the move learning and sharing his culinary passion and by the time he was 27 he had 5 restaurants and 2 night clubs in Italy.  True of most entrepreneurs Viviani wanted to expand his horizons and ventured out to America.  Viviani settled in Los Angeles, California with all of his experience and business acumen to try his hand as a business man in the United States.  The result has been success. The reason integrity, hard work, and always delivering a valued product.  Viviani points out this is fairly simple but how many can truly deliver like he has?

Viviani is Owner and Executive Chef of Café Firenze in Moorpark, CA and Firenze Osteria in Toluca Lake, CA, and will soon be opening opening Siena Tavern an Italian concept in Chicago, IL.  Viviani has also successfully published two cookbooks and will be releasing his newest one in April 2013 titled Fabio’s Italian Kitchen.  This cookbook is full of his family’s recipes from 20 generations of grandmothers spanning 300 hundred years.

Viviani is arguably the most sought after celebrity chef in America and has been a  guest on many of the top TV talk and morning shows.  His award winning “Chow Ciao!” the #1 lifestyle and food show on the internet, http://screen.yahoo.com/women/chow-ciao/  features a new show every Monday.  If you visit FabioViviani.com you can sign up for Fabio’s newsletter which will keep you up to date with this star that continues to rise.

Please rejoin Fabio and WineGuyMike once again next week for part 2 of our continued conversation.

On a personal note; Fabio I would like to thank you for taking time to share your story with the WineGuyMike audience.  I can only hope everyone has been as touched by your story and inspired by your sincerity and passion as I was my friend.

Thank you for joining me once again on this week’s show and remember to continue to broaden your wine palates.  Be sure to check out my wine blog at WineGuyMike.com for wine suggestions. You can find many of the wines that I recommend at Liquid Planet in the Heart of Downtown Missoula for your ultimate wine shopping experience.  I’ll see you on the radio friends.

This wine is a secondary label from Adelsheim Vineyard.  While the Adelsheim Vineyards wines have grown in popularity so have their prices.  By creating a secondary label with this Wallace Brook Pinot Noir you can enjoy a terrific wine that is a real deal.  This is a wonderful wine to pair with your dinner.

This Pinot Gris from Balletto is an incredible wine.  Pinot Gris is perhaps the best white wine to pair with food due to the natural fruit and acid profile of the grape.  What winemaker Anthony Beckman does with the grapes grown by John Balletto is extraordinary.  Beckman is one of the top winemakers in America and Balletto is one of the best consumer values for wine in America.

Chenin Blanc is another great white wine to pair with foods and this is a wonderful example of a New World wine made from this grape varietal.  This wine is inexpensive and very well made.  I enjoy this wine with meals frequently.

Christophe Hedges was a recent guest on the WineGuyMike Radio Show recently and like Balletto Vineyards & Winery the Hedges Family Estate wines are also one of the best consumer values for wine in America.  Hedges Independent Producer wines are a personal project of Christophe’s and these wines are outstanding.  Both the Chardonnay and Merlot that I’m recommending are New World Wines made in an Old World Style and you should not miss the opportunity to try one or both of these wines with your meal.

The Hedges CMS Red and White are two delicious New World wines from Hedges Family Estate that are very well made, very good wines, and offer very good consumer value.  I recommend both of these wines to drink alone of pair with your meal.

For a great selection of wines to pair with your 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,

 

Logo_WGM

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

Facebookhttp://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

 

Last week’s podcast “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/

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

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; (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

This Week on the WineGuyMike™ Radio Show© Just Darn Good Wines

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

This Weeks YouTube preview “Just Darn Good Wines”

Good Sunday morning and welcome back to the WineGuyMike™ Radio Show© This week I would like to briefly mention next week’s very exciting show and trust me it is a show to look forward to.

In recent weeks I have shared with you a great deal of information about pairing wines and food.  Well next week joining us on the show will be one of America’s hottest chefs Fabio Viviani!  If you’re not a foodie and have been living in a cave Viviani is from Florence, Italy.  He started as a baker at 11, owned and operated 5 restaurants and 2 nightclubs when he left Italy at 27.  Be sure to tune in for next week’s show to find out what this culinary master, entrepreneur, and Top Chef “Fan Favorite” contestant has accomplished since coming to America.

Now on to this week’s business, just darn good wine.  That’s right this week I’m sharing wines that I have loved over the last few weeks of tasting wines that offer great value while pairing them with food.  So let’s dig right in as I share with the wines that I have enjoyed and why.

This first wine that I have talked about as a varietal, Frappato, has been around a long time and until recently has been used as a blending grape with the well known Nero d’Avola.  Frappato is a semi-aromatic grape varietal that presents subtle floral and blossom aromas.

This Frappato is one I personally enjoyed recently as I tasted wines to share with you.  Decant this wine a good hour before serving to enjoy it at its best.  This wine really does well with food, is new and fun with a very affordable price point.

This wine is a secondary label from Adelsheim Vineyard.  While the Adelsheim Vineyards wines have grown in popularity so have their prices.  By creating a secondary label with this Wallace Brook Pinot Noir you can enjoy a terrific wine that is a real deal.  This is a wonderful wine to pair with your dinner.

This Pinot Gris from Balletto is an incredible wine.  Pinot Gris is perhaps the best white wine to pair with food due to the natural fruit and acid profile of the grape.  What winemaker Anthony Beckman does with the grapes grown by John Balletto is extraordinary.  Beckman is one of the top winemakers in America and Balletto is one of the best consumer values for wine in America.

Chenin Blanc is another great white wine to pair with foods and this is a wonderful example of a New World wine made from this grape varietal.  This wine is inexpensive and very well made.  I enjoy this wine with meals frequently.

Christophe Hedges was a recent guest on the WineGuyMike Radio Show recently and like Balletto Vineyards & Winery the Hedges Family Estate wines are also one of the best consumer values for wine in America.  Hedges Independent Producer wines are a personal project of Christophe’s and these wines are outstanding.  Both the Chardonnay and Merlot that I’m recommending are New World Wines made in an Old World Style and you should not miss the opportunity to try one or both of these wines with your meal.

The Hedges CMS Red and White are two delicious New World wines from Hedges Family Estate that are very well made, very good wines, and offer very good consumer value.  I recommend both of these wines to drink alone of pair with your meal.

Thank you for joining me once again on this week’s show, next week get ready for one of America’s Top Chef’s Fabio Viviani.  Fabio and I will be talking wine and food, be sure not to miss this show!

Remember to continue to broaden your wine palates and be sure to check out my wine blog at WineGuyMike.com for wine suggestions and Liquid Planet for your ultimate wine shopping experience.  I’ll see you on the radio friends.

For a great selection of wines to pair with your 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,

Logo_WGM

 

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

Facebookhttp://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

Last week’s podcast “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/

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

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; (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

 

 

This Week on the WineGuyMike™ Radio Show© Two New Grapes To Know

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.

Good Sunday morning and welcome back to the WineGuyMike™ Radio Show©  Last week on the show I shared with you a few basics of pairing wine and food.  One of the important points I mentioned focused on balance, weight, and texture of both food and wine.  Ah yes… a harmonious balance of wine and food, it’s a beautiful thing when it all comes together.  Perhaps it is like a well written song; rather like beautiful music in your mouth.

One of my goals for this year is to drink less of what I’m familiar with and more of that which I’m not, bringing me to this week’s show.  There are two new grapes that I believe we should pay attention to.  One a red varietal from Sicily, Frappato,  and the other, Jacquère,  a white grape from a little known wine region of France.

On last week’s show I mentioned a new little known red grape native to Sicily, also a great wine to pair with food.  It is one of those varietals like Barbera, Gamay, and Pinot Noir that when you hold your glass up to light you can see through it.  Generally speaking this would be a suitable wine to enjoy with your dinner.  The new up and coming grape that is native to Sicily is known as Frappato.

The Frappato grape varietal has been around a long time and until recently has been used as a blending grape with the well known king of the island, Sicily that is, Nero d’Avola.  The Frappato grape is very thin skinned and one of the problems in making wine from this grape was getting any measurable color extraction from the grape.  This problem has been solved through the advancement of winemaking technology though.  Temperature controlled stainless steel tanks allow the winemaker to macerate or leave the grapes with the skins longer at a cooler temperature and extract the desired coloration without imparting unwanted nuances such as too much tannin into the finished product of the wine.

Frappato is a semi-aromatic grape varietal that present subtle floral and blossom aromas.  This grape that basks in the warmth of Sicilian sun at the base of Mount Etna maintains a perfect level of acidity which makes this an up and coming wine to pair with foods.  Frappato wines also have very supple tannins which also make it a perfect complement to foods.  It wonderful profile and beautiful Cherry blossom floral notes are the reason this grape has been traditionally used as a blending grape for the powerful Nero d’Avola.

The second grape I would like to share with you is also an amazing wine to pair with foods. It comes from the little known wine region around the Rhone Alps, Savoie and the predominant grape grown in the region is Jacquère (Jah-KEHR).  This white grape varietal covers about 50% of their vineyards in the region.

Growing grapes dates to the 1st Century B.C. in the region.  Greek influence was strong and their knowledge of making wine steeped in experience.  The Savoie region has been growing grapes since antiquity and mentioned in writings by

The church was amongst the largest landowners during the period of the Middle Ages.  The Monks were very advanced in their practice of viticulture and making wine and as a result implemented a system of designating the wine regions within the Savoie.  By the 18th century vineyard acreage increased as grapes were being grown from the valley to the foothills of the mountains.

After the annexation of Savoie to France in 1860 competition of the inexpensive wines of southern France became strong and it was also during this period that the phylloxera vine louse infested the vines and devastated the French wine industry.  By the end of the 19th century vines had been replanted utilizing more modern knowledge and techniques allowing the vineyards to become prolific again.

During the first half of the 20th century the wine industry was hampered by World War 1.  Scarce labor forces were another contributing factor to the decline of the wine industry as meaningful work drew laborers to city centers.  The wine industry continued a downward spiral until well after the end of World War 2.

It wasn’t until the 1970’s when this area became a popular destination of skiers from around the world that the wine industry really began to recover.  Today the region is well known for its indigenous foods and draws travelers near and far seeking gastronomic delights.

Savoie’s vineyards have always played an important role in the farming economy and remain an integral part of the agricultural industry.  It is not until recently that the wines from the Savoie region have shown up at our favorite wine shops.

Wines from the Savoie can be exceptional with the Jacquère grape varietal which produces wines that are pale-colored, delicate, fresh, and sometimes a slight effervescence.  The nose of the Jacquère grape exudes beautiful aromas of wild flowers and earthy mineral notes.  The palate this wine is light with well balanced fruit and acid leaving you with a finish that is clean and dry.  This inexpensive wine from the Savoie is exceptional to pair with food.

Well friends it has been fun this week introducing you to a couple of new grapes, Frappato and Jacquère, which you will definitely be seeing more of.  Remember to continue to broaden your wine palates and be sure to check out my wine blog at WineGuyMike.com for wine suggestions.  I’ll see you on the radio friends.

For a great selection of wines to pair with your 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,

 

Logo_WGM

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

Facebookhttp://on.fb.me/hvHsil please “like”

Twitter; https://twitter.com/WineGuyMike

This Weeks podcast on “Two New Grapes”; http://trail1033.podbean.com/2013/01/13/wine-guy-mike-for-january-13/

Last weeks 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://bit.ly/pVLaBr

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; (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