Vineyard: Alta Vista
Producer: Alta Vista
Shimmery, pale gold with the faintest hint of grass green.
Like the appearance is light and airy, Faint notes of citrus play with sweet elderflower.
Initially florals roll fast and free from the glass onto the tongue. Chasing behind quickly is a little minerality that subdues the florals. There is a little astringency and thinness in the first mouthful, keep sipping and what develops is rather pleasant. White peaches mingle merrily with ripe honeydew and elderflower. The zesty zing of grapefruit provides a great balance along with the gentle acidity, that just seems to delicately dance around. It’s like a wonderful waiter at dinner, there to make everything better without imposing. A short, crisp, sweet granny smith finish.
This would be great with fish or some spicy Thai food.
A little light for a winters night by the fire, it makes one wish for long summer evenings.
Vineyard: Chartogne – Taillet
Producer: Chartogne – Taillet
Grape: Chardonnay & Pinot Noir
Perfectly buttery, reminiscent of golden raspberries ripe for the picking. To me the late summer afternoon haze on a meadow. Tiny bubbles rise lively to surface.
So very delicate, fresh floral notes five way to deeper more complex baked fruits and biroche.
Granny smith apples are my initial aroma, kiwi fruits and limes dance around with little florals that stretched long into the finish. A perfect balance between the chardonnay that provides the crispness and the pinot noir that rounds off the palate beautifully. It’s as if the characteristics of each grape alternate in revealing the qualities and flavours. They play off, and play up each other perfectly. The absence of the pinot meunier allows the chardonnay and pinot noir to shine. Strawberries linger in the finish.
Perfectly paired with the pan seared salmon we had for dinner. I think it would be equally harmonious with a fruit tart. We tried it with fresh strawberries, the really brought out the darker fruits and the sweetness in the champagne, and vice versa.
Such a delight.
Region: Sonoma coast
Clear Clean and bright, pale gold with hints of granny smith green.
Citrus! Grassy meadows and pineapples with a subtle undertone of grapefruit and baked goods.
I feel as though I have been tricked! Watery and astringent are what hits me first. After this assault on my palate bitter fruits, lemons and grapefruits begin their attack. My mouth was uncontrollably drawn into a pucker. Charred bbq pineapple follows. Will this never end? The wine never mellows, the harsh astringent gets stronger on the finish.
I tried it with a variety of cheese, this cheese luckily coated my tastebuds enough to protect it from the mouthwash taste of the wine. Maybe a creamy pasta or fish in white sauce dish.
I could feel this burning the lining of my stomach. This was one that ended up down the drain. This highlights the importance of trying a wine before serving it to guests at dinner.
Definition of the word, Ricochet; ‘is a rebound, bounce or skip off a surface, particularly on the case of a projectile’. Which is exactly what I wanted to do after drinking this.
Vineyard: Baus Family Vineyard
District: Sonoma county
Producer: Baus Family Vineyard. Vinted and bottled by Great Domaines & Estates, Healsburg, CA
Grape: Zinfandel, private reserve
Price: $14.99 -$24.99
Divine! Beautiful like a perfectly ripe cherry. Under the veil of deep claret, vibrant red plum is hiding just below the surface.
Just as the appearance suggested the nose is deep and rich. Lush cherry and currants spring into you nose and tease the senses. Underneath are subtle hints of stewed berries and sweet tobacco.
A mouthful of delicious plum and berry jam gives way to very bright fresh cherries, black currants and blackberries. Your palate is treated to layers of the same fruit prepared in different ways, ranging from cooked down to straight from the bush. This wine fills every corner of your mouth and when the initial fruit washes away toasted tannins are left dancing on your cheeks. This little minx isn’t done with you yet, this has a loooong finish that ends with the tartness of freshly picked blackberries.
Wow, I was so busy falling head over heels, that I forgot about eating anything.
Amazing wine, perfect for washing away the day.
Vineyard: Le P’tit Roubié
Region: Pays d’Herault Languedoc
Importer: Misa imports, inc., Dallas TX
Grape: Cabernet Sauvignon
Made from 100% Cabernet Sauvignon grapes this wine is on the darker side for a rosé. The colour is almost that of a sherry.
Subtle, fresh strawberry buried beneath heavier notes of plum and cooked fruit. Dried cherries and figs come to mind, there is a baked yeast like aroma that brings memories of whiskey laden fruit cakes at Christmas.
The colour and nose of this little madam are deceptive, leading you on to believe the taste will follow suit. However, it is surprisingly fresh and light, tart and crisp. There is a vibrant pop fruit initially on your cheeks and then balances out in true cab style with the full body finish that slowly fills your whole mouth.
To be honest I was a little stumped with this. I tried it with bread and soft french cheese, some charcutiere, some grapes. Possibly a steak or pork dish would be a great match. I found the wine brought out the flavours of the food and but that the food nulled the subtle notes of the wine. My conclusion is this just drink it, and forget the food.
Good wine and a fantastic price, perfect for relaxed autumnal afternoons. I enjoyed this much more than the nose and colour suggested. Sorry there is only a photograph of the empty bottle, it went down rather quickly.
For a last grasp of summer we decided to indulge in a little adult, warm weather treat. Bright lime and sweet, tart pineapple highlight the mellow, agave of the tequila. Try to only eat one. We dare you.
Makes approximately 18 mini pops
You will need:
1oz plastic shot glasses – or other popsicle molds
1 ripe pineapple – juiced (easiest done in a juicer)
Will make roughly 3 cups of juice
Reserve 1 cup of the pulp (remove any hard bits or eyes)
2 limes – zested and juiced
1/2 cup tequila (optional)
Mix everything together in a shallow freezer proof dish. For a family friendly treat, omit alcohol.
To avoid rock hard pops and to give them a nice flakey texture slightly pre-freeze before you fill your pop molds. This will also help your stick remain upright during the freeze.
In the shallow dish, freeze for 10-15 minutes, gently flake with a fork, replace in freezer. Repeat once more. Spoon into molds, and insert popsicle sticks and freeze for at least a couple of hours or overnight.