Tasting- MAN Shiraz

 

Name: MAN Family Wines Skaapfeld Shiraz

Variety: 100% Shiraz

Region: Western Cape

Country: South Africa

Year: 2021

Price: $14.99

Wine Review: "From the Coastl Region wine region in South Africa, Man Family Skaapfeld 2021 is an easy drinking Syrah (Shiraz) fragrant with dark plum, dark berry, cherry, dark chocolate, anise and cracked black pepper aromas and flavors with just a hint of vanilla on the palate. Tannins are smooth and silky. So drinkable now! Aged in American oak barrels. -- Natalie Maclean (June, 2023) -- 89

Wine Folly: Page 172 of Wine folly describes shiraz as containing fruity flavors like blue berry, and plum along with milk chocolate and tobacco. I felt that I could really get most of these flavors as I absolutely picked p on the fruitiness of the wine, and could also detect the sweeter chocolate, though I though dark rather than milk, and the heavier bitter aftertaste could very well be attributed to the tobacco. In addition, on page 270, Syrah (shiraz) from South Africa is described as containing notes of cherry syrup, blackberry, clay, and sweet tobacco. Once again, these flavors make an abundance of sense and allow me to attribute the faint feelings I had to actual flavorings. The darker fruit I tasted being cherry syrup makes a lot of sense and the tobacco like I mentioned gave it a grounded, bitter flavor. I am not sure if I was able to pick up the clay, but that may be adding to the roundedness of the tobacco that I could faintly detect.

My Review: I enjoyed this wine and it was one that I felt like I could pick up most of the flavors attributed to it. Rather than creating hints and faint notes of flavorings adding to a complex aftertaste as which is present in many other reds, this wine felt like it held all its flavors out on its sleeve giving it a straightforward and pleasant tasting experiences. As mentioned, I held onto a strong fruit flavor, while also having deep tannins and even a leathery and earthy taste to it which aided in creating a wonderful flavor profile and mouth feel. While not my favorite red, this was certainly a good Shiraz and has definitely inspired me to try more to see if this was just a one of experience that meshed with me well for some reason.

This was not tasted with any food.

Tasting- DaVinci Pinot Grigio

 

Name: Delle Venezie DaVinci Pinot Grigio

Variety: 100% Pinot Grigio

Region: Delle Venezie

Country: Italy

Year: 2022

Price: $11.99

Wine Review: "Eyes - Pale yellow, straw, Nose - lifted green apple, pear, pineapple, nectarine, vanilla, Mouth- very refreshing, mouth watering juiciness, ripe pear, peach, apple, Overall - very nice pinot grigio" - Wellington Alves (May 2022) 4/5 

Wine Folly: Page 149 of Wine Folly describes Pinot Gris (AKA Pinot Grigio) as having a white peach and lemon zest flavor along with cantaloupe, almond and crushed gravel. I strongly agree that there is a pleasant citrus taste present in the first notes that fit the tongue, however, the rest I didn't very much pickup at all. I did not get the strong sweetness you would expect from cantaloupe or white peach and while I didn't think it was certainly dry, I would not describe it as crushed gravel. On page 251, Wine folly takes a look at Italy specific Pinot grigio and it contains descriptors of green apple, lime, and thyme which I much more agree with then the other descriptors. I absolutely detected the lime and acidic green apple and perhaps even the freshness of the thyme which I enjoyed.

My Review: This was not my favorite wine certainly, but I believe it does have some appeal. Upon tasting, I was first hit with notes of strong citrus and dryness that almost reminded me of some red wines, but there wasn't any of that familiar tannic structure which is to be expected as it was a white wine. It also contained an acidic taste that would be present in a green apple, but it felt like the primary tasting was all it had going for it. The wine almost tasted "simple", as in the initial taste was all it had going for it, and any aftertaste simply was nothing to comment on. I would not recommend this wine, although I am going to have to try more pinot grigio as I am not certain as to whether it was this brand that I disliked, or the varietal as a whole.

This was tasted without food.

Tasting- Kendall Jackson Chardonnay

 

Name: Kendall-Jackson Vintner's Reserve Chardonnay

Variety: 100% chardonnay

Region: Santa Rosa, California

Country: United States

Year: 2021

Price: $10.99

Wine Review: "For Lovers of ripe, rich Chardonnay -- this pour is for you. Yellow apple, Bosc pear, yellow peach, mango skins, and banana peel fruit notes intertwine with candied almonds, vanilla, nutmeg and butter popcorn. - Stacy Briscoe (September 2023) - 87

Wine Folly: Page 96 describes Chardonnay as containing notes of yellow apple, pine apple, vanilla and butter, all of which I can detect very well in hindsight as it puts descriptors to what I was tasting. I immediately detected a slightly sour, citric taste which can be attributed to the apple and pine apple, and the wine had a smooth mouth feel and was slightly sweet which came from the vanilla and butter flavorings. Page 288 describes California chardonnay as containing notes of yellow apple and pine apple once again, but this time adding crème brulee and caramel into the mix which I don't particularly pick up. The wine was certainly sweet, but it was a subtle sweetness, not something as blunt as candied sugar from caramel or crème brulee which I think would have actually hurt the balance of the wine instead.

My Review: I have little experience with wine so I was excited and it didn't let me down! It might not be the most complex Chardonnay in the world, but it had a wonderful mouthfeel and the citric acidity pairing with the sweet undertones combined into a refreshing and uplifting spirit, that I happily had two glasses of. This small bottle has certified that I will absolutely be going back into the world of chardonnay to see if I enjoy the experience of other regions of this varietal as well!

I did not pair this wine with any food.

Tasting- Bonanza Cabernet Sauvignon

 

Name: Bonanza California Cabernet Sauvignon

Variety: 100% Cabernet Sauvignon

Region: Fairfield, California

Country: United States

Year: 2022

Price: $11.99

Wine Review: "Aromas of dark cherries, cigar, and eucalyptus transform a into a ripe red cherry and cranberry finish. Medium- full bodied, round tannins, and some present acidity make this a perfect pairing to sirloin or rib eye steaks" - Lynn van der Linde (March, 2022) -- 89

Wine Folly: On page 88, Wine folly describes cabernet sauvignon as holding flavorings of black cherry, cedar, baking spies, and graphite. I could absolutely pick up the fruitiness of the cherries and the almost sweet pricklings coming from the spices and cedar. However, I honestly could not pick up graphite as I imagine that having an earthy, more metallic finish which I could not pick up at all. On page 288, the California Cabernet Sauvignons are said to offer lush black fruit flavors along with tobacco laced tannins. the latter of which I believe I did pick up as I noticed the tannic after taste had a warm, almost bitter feeling, but was not at all unpleasant and added to the drink.

My Review: I was surprised as I had been told by a friend that California Cabernet sauvignon was not their favorite and that they didn't enjoy it, but my opinion isn't the same. I actually rather enjoyed the dark fruits hitting the length of your tongue as the acidity along with sweeter hits that reminded me of chocolate began to envelop my taste buds. I also though that I detected a nutty finish, which is likely the cedar that is likely to come from this varietal. This was a good purchase and one of the better Cabernet Sauvignons I have had, though its likely due to my own preferences.

This was eaten without food.

Wine and Cheese Pairing Report: 3/17

Wines: Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir

Cheeses: Brie, Aged Cheddar, Havarti

Wine #1: Kim Crawford Sauvignon Blanc 2022

Impression: The wine is extremely fruity with a predominantly passion fruit and apple flavor. It contains a wonderful tangy and acidic mouthfeel that balances the sweetness spectacularly and as a result, this wine is one of my new favorites.

Combination #1: Sauvignon Blanc and Brie Cheese

Impression: The salty brie matches very well with the acidic and tangy notes of the wine. Brie is can be a very overpowering cheese depending on what its paired with, and the Blanc was a good match that did not allow any overpowering notes from either side.

However, although they paired well, they did not bring out the

flavors of either side, in any spectacular way, they just complemented each other well.

Wine #2: Josh Cabernet Sauvignon 2021

Impression: The cabernet was chock full of dark fruity flavorings with tastings of black berry and cherry present throughout the sip. There were also strong hints of vanilla along with other spices like cloves, and a nutty, woody taste that held strong in the background. It was also a little sweet and not very tannic which created a nice, comforting mouthfeel, although I feel like that lack of a strong mouthfeel was to its disadvantage personally.

Combination #2: Cabernet Sauvignon and Aged Cheddar

Impression: This was likely my least favorite of the 

combinations. The cheddar muted the tannins and acidity which worked to take even more away from the mouthfeel of the 

cabernet sauvignon. In addition, the taste of the cheddar also somehow removed most of the subtle flavorings, leaving nothing but the stronger dark fruits behind to pair with the cheese. These flavorings were certainly good, but I felt that the wine clashed too strongly with the cheese and it resulted in the wines defeat with the undertones surrendering to the salt of the aged cheddar cheese.

Wine #3: Meiomi Pinot Noir 2022

Impression: Pinot noir is one of my favorites and this was no exception as I was immediately hit with a very fruity and spicy aroma upon sniffing and the taste matched my expectations well with raspberry and cherry holding the reins while vanilla, and earthy flavors flowed in on the undertones soon after. The wine was also lightly tannic and maintained a wonderful balance and mouthfeel.

Combination #3: Pinot Noir and Havarti cheese 

Impression: Upon tasting the havarti cheese and following it with pinot noir, I was rather let down, although it likely should have been expected. The havarti cheese has a strong buttery taste that it carries more so than salt, and it contrasted strongly with the pinot noir, which resulted in the flavorings of the havarti immediately being washed away by the flood of pinot noir entering my mouth. The wine however, remained unscathed and maintained its flavor rather flawlessly. I liked the wine, I liked the cheese, but they did not mesh well together.

My thoughts: I rather enjoyed this experience. The idea of experimenting with different wines and cheeses to see what works and what doesn't was a fun experience and it encouraged me to pick up wines that I normally ignore because I wanted to make sure I could find three small bottles. I also learned from this experience that Sauvignon Blanc which I had not had previously, was fantastic and is now one of my favorites. Speaking of favorites, first place goes to the Sauvignon blanc and the brie which complimented each other fairly well. Second place goes to pinot noir and the havarti, though that is mostly due to the wine as the cheese did not contribute much. Third and final place goes to the cabernet sauvignon and the aged cheddar which was my least favorite and assured me not to try that again. Frankly speaking, the red wines being the weakest link in this tasting method makes sense considering the strong tastes tend not to complement lighter cheeses, but I still wanted to experiment. I learned that lesson, and I created a new goal for myself of finding better wines, similar to the sauvignon blanc, that will mesh well with a variety of cheeses the next time I do something like this.

Tasting- Tortoise Creek Zinfandel

 

Name: Tortoise Creek Zinfandel 2020

Variety: 100% Zinfandel

Region: Lodi, California

Country: United States

Year: 2020

Price: $11.99

Wine Review: "This well Structured wine offers appealing roasted fruit and dried herb aromas backed by nicely tangy red cherries and spiced plums on the palate. It's moderately tannic and quite appetizing". (Jim Gordon, 2020) - 91

Wine Folly: On page 189. Zinfandel is described as having blackberry, strawberry, and cinnamon flavorings which I absolutely agree with. Along with the cinnamon spicing, I also thought I detected hints of licorice and even a chocolate flavor, however, I did not detect any tobacco which was mentioned as a potential flavoring. This is for the best as I really dislike the flavor of and aroma of tobacco. On page 190. the Lodi region of Zinfandel is described as having aromatic and smokey flavorings with smooth tannins. The tannins being lighter was something I detected as well which was enjoyed, and for the smokey flavorings, the closest I could detect was a smokey fruity aroma.

My Review: I really liked and recommend this wine. This was my first experience with Zinfandel and the sweet, fruity blast of flavor with the spiced undertones and aftertaste is a new favorite of mine. I am going to have to try more iterations of Zinfandel to see if its just the region I like, or if this varietal meshes with me well

I did not have this wine with any food.

Tasting- Trivento Argentina Malbec

 

Name: Trivento Argentina Reserve Malbec

Variety: 100% Malbec

Region: Mendoza, Argentina

Country: Argentina

Year: 2022

Price: $14.99

Winery Review: "Floral Nose with sweet black cherries and a hint of grilled spice. Fresh and fruity on the medium- bodied palate with some lightly grippy tannins. Simple but pretty honest. Nothing cloying here" -- (James Suckling, 2020) - 92

Wine Folly: On page 125, it mentions flavorings of red plum, vanilla, and black berry which I can absolutely detect. I did not get any of the tobacco the page mentions, however, which was probably for the best as I do not traditionally like that taste. On page 126, there are mentions a fresher and juicier style that comes from minimal oak aging which is a style that I adored from this wine.

My Review: I enjoyed it, but it was not my favorite red. I thoroughly enjoyed the dark fruit flavorings like the plum though I feel like I detected some floral hints in the after taste and the wine ha lighter tannins and was not very acidic. This creates a good mouthfeel, but it was not spectacular. Despite this, I really want to try it again, perhaps after allowing it to decant more as my roommate strongly recommended it so perhaps it was simply the region that wasn't my favorite. I cant wait for my next attempt to see what the hype is about.

I did not have this with any food.

Wine Dinner at Blacksburg Wine Lab (3/16)

 Restaurant: Blacksburg Wine Lab

Date: 3/16/2024

Wine and Dish 1: Sassi Pinot Grigio with Toasted bread with Olive Oil

The pinot Girgio upon first sniff was very light, especially compared to the reds I have been drinking recently. It was full of fruity and floral notes and the taste was similar. The pinot grigio had a sweet, fruity taste and had hints of pear. It also had an almost nutty taste with a very nice mouthfeel. It was not very tannic whatsoever and lightly acidic with some floral notes apparent in the aftertaste. 

When pairing with the food, there was not too much of a change. The dish was a simply bread and olive oil appetizer which do not offer much to stimulate the palate. However, the balsamic vinegar present in the oil had a tangy acidity which paired fantastic with the wine and gave it a fully texture that I enjoyed. The bread itself was not as wonderful and it gave a neutral effect, or the wine soaked into the bread which gave it a very awkward mouthfeel as it felt like I was chewing a spongy wine. 

I would not pair with bread again, but a lighter or similarly acidic appetizer to the vinegar would complement the pinot grigio very well and add to the acidic without taking away the sweetness or other balancing mechanisms present in the wine. Otherwise, I enjoyed the wine, but the food was a neutral to negative in my book.

Wine and Dish 2: Frescobaldi Chianti Classico with Reuben sandwich

The Chianti upon first sniff had a rustic feel to it with a strong fruity odor. Upon tasting, I immediately was overcome with an overwhelming dry and tannic taste with an acidic aftertaste. After my initial surprise, a second taste revealed blackberry with some spices and dried herb undertones. It also had a woody aftertaste that matched its acidic and tannic mouthfeel that I did not particularly enjoy.

When pairing with the food however, my opinion of the wine dramatically improved. The taste of the salty and fatty Rueben perfectly masked the dry nature of the chianti while simultaneously letting the flavorings and acidity work their way through. Despite chianti working best with rich red meats and the bread and sauce getting in the way of that, the meat of the Reuben really put in the effort of complementing the taste of the chianti without losing anything of worth. 

The heavier fatty flavoring worked their magic with the rich chianti and created a dish pairing that I actually would recommend. Through tasting them individually, the chianti was not my favorite but the sandwich fixed all personal issues I had with the wine. I will definitely be trying chianti with other flavorful meats and I already have an idea of what to make the next time I head to the grocery store!

Wine and Dish 3: Cadao Ruby Port NV with Roasted Coffee ice cream

The Ruby port upon first whiff had a very strong fruity taste, more so than the others and that, along with some spices, was the only thing I could detect. Upon first taste, my first thought was SWEET. It had a very very sweet taste to the wine and had spices like cinnamon and cloves along with a fruity black cherry accompaniment. This wine had a very pleasant mouthfeel, likely attributed to the sugar present in the wine, which aided in creating a positive experience, though the sweetness did overpower the other facets of the wine.

When accompanied by the ice cream, something that I did not expect to happen happened. The wine choice was a recommendation by my waiter and I thought the sweet pair might bot balance well, but I was wrong. The sweetness of the ice cream and the sweetness of the wine paired together and somehow, masked the sweet taste of the wine altogether, allowing all the other flavors of the wine to burst forth. The fruity cherry became wonderfully prominent and the undertones of spice like clove and cinnamon lurched forward and became

primary flavorings within the port wine the I enjoyed tremendously. 

This pairing recommended by the waiter was wonderful and revealed a very unexpected combination that I enjoyed and will likely return to. 

    This dinner experience was wonderful and revealed a couple culinary combinations that I will not shy away from in the future. My favorite was the chianti and the Reuben because it revealed to me how a wine that I do not like individually, can become something fantastic when compared with a good food. My least favorite was the pinot grigio with the bread and olive oil, not because the taste was bad, as I did enjoy the wine and the food, but they did not mix together well. Other than the balsamic vinegar in the olive oil, nothing else seemed to mesh well and the bread itself soaked up the wine and created a weird mouthfeel that I will not seek out in the future. The ice cream and the Port ruby wine was the most unexpected and had the important role of teaching me to experiment with more foods and wines, even if it feels like it might clash because you could be surprised as I was. All in all, this was a pleasant experience that taught me more about the complementary effect between food and wine.

Tasting - Achille Lgt Toscana Rosso

 

Name: Achille Igt Toscana Rosso

Variety: 90% Sangiovese 10% Merlot

Region: Tenuta I Colli, Tuscany

Country: Italy

Year: 2020

Price: $14.99

Winery Review: Fresh and bright cherry aromas and flavors. Medium body, light tannins an a bright finish. Lemony undertone - James Suckling. (2021) - 90

Wine Folly: Wine folly did not make mention of this particular blend, however on page 162, Sangiovese is described as having a high acidity and containing cherry, roasted tomato, oregano, espresso and sweet balsamic flavorings. When tasting, I detected the fruitiness of the cherry and perhaps hints of the espresso, but I did not detect roasted tomato or oregano, however this is likely due to the food pairing I partnered it with. On page 131, Merlot is described as having flavorings of cherry as well along side dried herbs, and plum which I also detected. However, the chocolate hints it contained were lost on me.

My Review: It was good, but not my favorite. This rating surprised me as I thoroughly enjoy blends as well as merlot, but perhaps Sangiovese is not paired well with my palate. Upon the initial fruity taste, I detected earthy undertones, which likely were the role of the dried herbs. However, what stuck out to me more than anything was the very acidic nature of the wine which made me more aware of the mouth feel than of the taste. That being said, It was by no means a bad wine and I would even recommend it, but it was not my personal favorite.

I tasted this along side pasta with a homemade red sauce with an abundance of spice which likely is the reason for my personal issue with the wine. The blend, and Sangiovese in particular, is acidic enough to bite through the spice, which many people enjoy. However, because of the overwhelming taste of the sauce as it was, I could barely taste the fruit and hidden undertones and was left with only the acidity to burn away at my mouth, which, while effective at unmasking the wine, took away from its flavor and the balance it had previously attempted to maintain in my opinion. 

Tasting- Buil & Gine Montsant 17-XI

 

Name: Buil & Gine Montsant 17-XI

Variety: Blend of Garnacha, Carinena and Tempranillo

Region: Montsant Denominacio D'Origen

Country: Spain

Year: 2020

Price: $18.99

Winery Review: Quite sweet and borderline raisiny on the nose, yet red and tart in the mouth, with pie cherry and red raspberry flavors. Quite basic and straightforward, with a touch of green spiciness to the racy finish -- Michael Schachner (10/1/2005) -- Score of 84

Wine Folly: The wine contains a blend of grapes from the Montsant region which is described in wine folly page 274 as containing baked currents as well as whisperings of mocha, leather, sage and schist rocks. This was not decanted so perhaps I missed out on certain flavorings, but I did not catch leather or schist rocks. However, I detected an oaky, warm taste that very likely is what the sage and mocha flavorings allude to. Garnacha, as mentioned in page 274 as well, is described as raspberries, and plum which I could absolutely taste and gave it a pleasant flavor.

My Review: I enjoyed it very much! Upon smelling and tasting it, I was immediately hit with a wave of raspberries and cherries as well as an immediate undertone of oak, sage, and other herbs to create a cool aftertaste which contrasted against eh warm initial surge of flavor. Tannins were very full but I loved the mouth texture it brought and the balance between the sugar and the acidity were also very good. I would drink this again.

My Review: I enjoyed it very much! Upon smelling and tasting it, I was immediately hit with a wave of raspberries and cherries as well as an immediate undertone of oak. sage, and other herbs to create a cool aftertaste which contrasted against the warm initial surge of flavor. Tannins were very full but I loved the mouth texture it brought and the balance between the sugar and the acidity were very good. I would drink this again.

This was not accompanied with any food.