I Want a Job in the Wine Industry

From the winemaker: “This wine is the result of the combined styles of two Argentine winemakers, Pablo and Hector Durigutti. The treatment of this wine was minimal in order to preserve the natural intensity of the fruit. It has neither been cold stabilized, filtered not fined. As a result, it may contain light deposits. Decant if necessary.” (SRP: ~$11)

Wine Review

Nose: It has a fruit-driven nose with plum and black cherry. I also noticed chocolate, mint, and sweet tobacco. 

Palate: It’s very fresh, again with plum and black cherry notes, along with chocolate. I picked up a little fig on my palate as well. It’s robust yet balanced with strong tannins and refreshing acidity.

I was very pleased with this wine. The winemaker is correct that it has some mineral deposits but this isn’t a drawback; it anything this makes the wine seem more rustic and reminiscent of earlier winemaking techniques. The sweetness of the chocolate and fruit offer a nice balance to spicier foods. In my case, I paired it with some leftover spicy chili and homemade cheese quesadillas. It hit the spot just right. And with the holidays coming up very soon, this Bonarda would be great to have around for holiday guests who like an alternative to Cabernet Sauvignon or Merlot.

Ries’s Rating: 3.5 paws

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From the winemaker: “Our Petite Sirah has deep blackberry and dried cherry aromas and flavors. Enjoy this full-flavored dry red wine with grilled steak, roast duck, or venison stew.

Parducci is locally owned and operated in California’s Mendocino County. We are deeply committed to Sustainable Winegrowing practices that yield top quality grapes and wines while protecting the environment and supporting our communities and local farmers.” (SRP: ~$12)

Wine Review

Nose: Black cherry, blackberry, plum, and a hint of mint.

Palate: Some blackberry and cherry cobbler up front with a mineral finish. It’s very dry with heavy tannins.

I’d like to point out that this wine was bottled using sustainable farming practices and 100% green power. I applaud Parducci for that and think more wineries should follow suit. That being said, this wine is not where it needs to be maturation-wise. It’s bone dry and one-dimensional; there isn’t enough of that bold Sirah flavor to make it a memorable wine… Yet. I’d give it another two or so years in the bottle, then try a long decant. If you can find it for about $8-$10, invest and save it for later.

Ries’s Rating: 2.5 paws

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From the winemaker: “Gnarly Head Cabernet Sauvignon embodies bold. It’s rich, fruit-driven and dense with a juicy core of dark fruit. Our winemakers carefully select grapes from California’s finest growing regions, choosing only the best fruit. Some say that Cabernet is the king of wines and our bold Gnarly Head Cabernet proudly wears the crown.

Our dark, bold Cabernet has solid tannins and jammy fruit, with aromas and flavors of black cherry, currant, dried cranberry and black peppercorn followed by a trio of clove, earth and light toast. Gnarly Cabernet Sauvignon is a worthy companion to the heartiest meals. Be sure to try it with grilled lamb, New York strip steak with roasted potatoes, baked manicotti or some blue cheese.” (SRP: ~$10)

Wine Review

Nose: Black currant, cranberry, licorice, and black pepper. Definitely a fruity cabernet with a kick of spice. 

Palate: It is fruity with black cherry and currants, followed by an earthy shock of violets, cloves, and black pepper. The tannins are firm but it has a short finish.

This Gnarly Head Cab is pretty standard. It’s fruity and robust but doesn’t defy its price range standards. Still, it has a velvety feel and spiciness that make it a suitable and enjoyable companion with meat dishes. 

In my case I paired it with my mother’s recipe of beef tips (similar to a stew) and creamy mashed potatoes, and it was a decent wine to go with the meal. Overall, I would buy this Cab Sauv again for the shear fact that it’s affordable and has the qualities I look for in a $10 wine (consistent varietal characteristics, good pairing options, and drinkability). I’m looking forward to pairing it with lamb next time.

Ries’s Rating: 3.5 paws

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From the winemaker: “Malbec, like all thoroughbreds, has a delicate nature susceptible to frosts, excessive humidity and large yields. It thrives in poorer soils with low yields, and enjoys the rather dry hot micro-climate on the limestone plateau of Cahors, its preferred soil.” (SRP: ~$9)

Wine Review

My sister made a terrible mistake recently - she left not one but two bottles of wine at my house and made me promise (fingers crossed behind my back) not to drink them. Fat chance! Sorry, sis, but one of those wines is gone and you have only yourself to blame.

I typically let reds breathe for about 30 minutes before pouring a glass but this is not a wine you can do this with. If you drink this wine before it has time to fully breathe (1.5 - 2 hours by my estimation; decanting may take less time), you will want to take it back to the store. It is bitter and unappealing at first but have no fear, you didn’t waste all your money in the end. 

I wouldn’t call this a special Malbec but rather decent; it did pair alright with my pot roast so it got the job done in that department. There are cherry, pomegranate, raspberry, and vanilla on the nose and it has the typical dark berry fruitiness overall that you would expect from a Malbec. It’s sharp on the tongue but dry and smooth with tannins that aren’t too heavy. You’ll pick up on raspberry, blackberry, and a hint of spices on the palate. 

Ries’s Rating: 3 paws

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From the winemaker: “Martin Ray was one of the first winemakers in California to pioneer the use of French grape varietals. Today we use the same traditional, labor intense techniques and vineyard practices he used to produce wines of great depth, complexity and elegance. Please enjoy our wines, and as Martin Ray would say, “To the good life!”’ (SPR: ~$14)

Wine Review

I recently started drinking more sauvignon blancs. In the past I would turn my nose up at sweeter and fruitier wines because I could never find a varietal to suit my picky palate; then I created this blog and thought, “What a waste it would be to just review chardonnays!” My dog is named Riesling after all, so completely ignoring sweeter white wines would be like ignoring my beloved pal. (Lucky for her, her yips for attention are pretty hard to ignore for long.) So here we are, my first Sauv Blanc review. And let me tell you, if there was ever any thought of retreating to just my trusty chardonnays, this Martin Ray Napa Valley Sauvignon Blanc has erased it from my mind forever.

This is a beautifully balanced wine that’s light gold in color with medium legs and the bold aroma of grapefruit, lemon, and pear. There’s a strong citrus presence on the palate (grapefruit and lemon) with tropical fruit undertones. It is light- to medium-bodied and has a bright texture and medium finish. Medium-high in acidity, it was the perfect compliment to the lemon-basted roasted salmon I prepared. At around $14, this wine is a steal.

Ries’s Rating: 4 paws

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From the winemaker: “Our Seven Oaks Cabernet is grown in our vineyards in the Estrella Hills area of Paso Robles, one of only three appellations in California that produce “world class” Cabernet Sauvignon. The Seven Oaks Cabernet has aromas and bouquets of cherry, blueberry, violets, and vanilla. The flavors are lusciously full, balanced by firm tannins. Serve at 65-68 °F with grilled or roasted red meats.” (SRP: $14)

Wine Review

When you open the bottle, cherry, vanilla, and black currant are present. On the palate are cherry and blackberry with peppery spice at the finish.  

I paired this particular wine with roasted beef tenderloin and a red wine butter sauce, and a ribeye steak the next night. When I drink the same bottle of wine across two nights, it means I either enjoyed it so much that I want to save some to drink again or I didn’t find it that impressive and got tired of it after a few glasses. This falls in the latter category. The tannins are heavy, making this a big and bold wine that should hold up well against red meats and hearty sauces (like my pairings), but it’s missing a certain oomph that makes it a truly enjoyable wine. I found it underwhelming for $14. It didn’t add much to the food I prepared and sadly the wine wasn’t anything special. If you’re looking for a Cab Sauv around $15, try something else.

Ries’s Rating: 2 paws

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From the winemaker: “Lockwood Pinot Noir is a distinctive wine that shows off the delicate fruit flavors of grapes grown in Block 7 of our vineyard. The aromatics are reminiscent of rose petals with an essence of mulled spice. The color shows a hue of ruby while flavors of bing cherry with a hint of blueberry take over the glass. The wine has balance and elegance that will keep your attention with generous layers of fruit and a well rounded finish. Pair with herbed pasta dishes and baked salmon to enhance the flavors of this Lockwood Pinot Noir.” (SPR: $14)

Wine Review

This is one of the more well-balanced pinots I’ve had in a long time. It has a classic Pinot Noir smell of strawberries and blueberries, and a slight hint of nutmeg mixed with other spices. When tasting I picked up on a bold hit of cranberry and cherry with subtle hints of spice and vanilla in the back. It’s light-bodied with a balance of fruity tannins and acidity. The bright flavors make this Pinot very enjoyable and for less than $15, picking up a bottle (or two) shouldn’t break the bank when you want a high-quality Pinot Noir. This is a wine that will impress at parties. 

I took the winemaker’s suggestion and paired this with baked salmon topped with fresh herbs, roasted fingerling potatoes, and sautéed sugar snap peas. I was very surprised with how well this wine paired with salmon; Pinot Noir is not my usual choice when cooking this meal. The presence of berries and spice in the wine brought out a sweet flavor in the fish. The silky finish to the wine also brought out a silky texture to the roasted fish that I hadn’t experienced before. Very nice.

Ries’s Rating: 5 paws

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