Posts Tagged ‘wine tasting’

Over 350 Grand Cru Bordeaux Wines Tasted and the Winners are:

Station Plaza Wine just got back from Bordeaux and tasted over 350 Classified wines.  We had dinner and lunch at Vineyards and visited several wine estates. I’ll keep this short and sweet. I’ll list the wine that we are taking in the shop and talk a bit about the vineyard.  The winemakers have also promised when they make it to NY they will stop in and do a customer tasting at the Station Plaza Tasting Bar. (sign up for  our newsletter to keep informed about our events and specials)

1)      Chateau Clerc Milon – We tasted the 2007 and the 2005, these wines were amazing!  We took the 2004, 2005 into the shop as well as a 2006 6 Liter (aka Imperial size)

     The wine is rated a 5^th Growth in the 1855 Classification. Baron Philippe de Rothschild purchased this estate in 1970 for the paltry sum of one million francs after the property fell into disarray. He spent lots of money fixing up the property and now the wine ROCKS!

The little village of Milon is situated near Chateau Lafite, but vineyards of Clerc-Milon themselves are is situated in the northernmost part of the Pauillac appellation, closer to Mousset. Here Baroness Philippine de Rothschild – Baron Philippe’s daughter – can oversee activity at Clerc-Milon, Mouton-Rothschild and d’Armailhac, whilst keeping up to date with progress at her other interests in Chile (Almaviva) and California (Opus One), as well as the branded side of the business – such as the infamous Mouton Cadet. They produce about  14000 cases per annum, the label of which depicts a pair of dancing clowns made from precious stones, a facsimile of a 16th century piece currently housed in the Museum of Wine in Art at Mouton-Rothschild. There is no second wine.

2)      Chateau Clinet, Pomerol – This is not a Classified Estate but the wines ROCK! We visited the estate and met with Ronan Laborde the CEO and tasted a flight from 2001 – 2007. Very, very impressive! This was one of the first wines we took into the shop upon returning to the States and will most likely be a staple for a very long time. I’m already dreaming of paring dinners at our home and who to invite.  – You’ve gotta see the videos of Ronan describing the vineyard and the winemaking process, what a charismatic fellow with charm and enthusiasm for the process and the end product. Thats what it’s all about!

They produce about 3,000 cases and in 1989 received 100 points from Robert Parker.

3,4 and 5) The De Fieuzal 1999 Blanc was AMAZING, unfortunately I have not been able to locate any just yet to take in to the store. But man, was I surprised by a 10+ year old white. I literally could not get over it. Then came the best white I have ever tasted, a 1989 Saduiraut Sauturn ( a sweet desert wine) that we took into the shop faster than you can say caramel, honey, apricot and lemon explosion.  At $50 a half bottle it’s worth every drop.

Lastly I’ll just say that I have a new found appreciation for aged Bordeaux’s. Time really does make a difference with these wines. We saw it over and over in vertical tastings ( tastings of several vintages). It was basically true without exception the older the wine the better.

I’ll have a lot more to follow, including several more winemaker videos and tasting notes.

Chin chin,

Kevin

My wine ratings are (OK, Liked it, Really Liked it, Loved it and OMG Amazing)   Lucky you, wine enthusiasts’ we just returned from tasting well over 300 wines in Bordeaux at a Grand Cru tasting. We found some real winners. Below is the schedule of events, I’ll follow it up with a play by play with vineyard and winemaker videos and photos. I’ll do one at a time so not to bombard you. If you want to jump ahead and watch the videos you can check out our Channel on YouTube, but the videos will not have the complete write up just yet.

We landed in Paris and hit the town, having dinner at Roland Durand’s Passiflore, restaurantpassiflore.com and enjoyed a Rosé wine.   Roland came out to greet us and we asked for him to choose for us. The dinner rocked. One thing that stood out in Paris was a very small grocery store sort of like a bodega that had 15 Rose wines, that’s more than most wine shops in NY. People were enjoying Rose wine all over Paris. Then we worked our way over to Le Dokhan’s, which has the 1st Champagne bar in Paris. They specialize in small production Champagnes (Like

us ) We tried a small producer, Ynnick Doyard. (Liked it)

Then it was off to Bordeaux, landing Friday in what is now one of our favorite Cities in the World, right next to Firenze, Italy.  We signed up for a tour with the help of Refined Journeys in Bronxville and the first stop was a dinner at Peche where we tasted some great wines to start out the weekend. They opened the dinner w/ Amuse bouche (which are chefs choice appetizers that are not on the menu) And a Cremant de Bordeaux, Paulian (OK) Next was shellfish and Chateau La Brulleau, 2005 Pessac Leognan (Liked it) Then Foie gras… with a Chateau Le Bruilleau 2005 Pessac Leognan (Liked it) Next was filet of Beef at low temperature with veal juice… Served with Chateau Saint Pierre 2001, St. julien 2001 (Loved it) and Chateau Beau Sejour 2004, St. Emilion (Liked it).   Dessert was served with a Chateau Fayau 2005, Cadillac (sweet wine) (Loved it).   Saturday was the Grand Cru Tasting with over 300 wines.  We gave it a good shot and have some “must try” wines that we’ll share with you.

Saturday night was off tohttp://www.pichonlongueville.com/#/en/saisons/ Chateau Pichon Longueville in Paullac for a Chateau Tasting Dinner. They started with a, get this: 2001 Sautern from Sigalas Ribaud (Really Liked it) along with sweet and spicey bread with blue cheese. It was an amazing pairing, something I plan on doing soon. The wine line up was: 2007 Latour Martillac (OK) 2004 Chateau Petit Village (Liked it) 2001 Magnum of Ch Latour Martillac (Liked it) 1998 Troplong Mandot (Loved it) 2000 Ch Pichol Longueville in a Magnum (Loved it) Then they closed with a 1998 Chateau Saduiraut Sautern (Loved it) We got home from Pullac at 1:30 am after the feast. Sunday’s tour started at 9:30. It was off to 3 vineyards and a lunch at one. (Videos, photos and write ups to follow) Chin Chin Kevin

It’s true that chemicals such as pesticides, weed killers, fungicides and fertilizers used in the fields do cling to the grapes and seep into the fruit’s pulp and trace amounts can make it to your wine glass. Typically, as many 18 different chemicals are used on non-organically grown grape crops during the growing cycle. The process of fermentation however breaks down a good portion of them. Still, the use of chemicals does impact health indirectly by disrupting ecosystems and communities. The runoff can contaminate groundwater and harm people and wildlife.

Organic wine consumption has grown by double digits over the past several years, some years as high as 28% (in 2005 to $80 million) with good reason.  One reason is sulfites, which do occur naturally in wines during fermentation, but most producers add more to prolong shelf life. In the US, non-organic wines can contain up to 350ppm (parts per million) of sulfites. This can be enough for those estimated .04% of the population or about a million people that are allergic to them and even those with a low tolerance for sulfates to have adverse reactions such as redness and flushing of the face, burning sensations, hives, cramps, headaches or heartburn.   Organic wines have no sulfites added but can have a natural accruing sulfite count somewhere under 100ppm in all finished products.(I am not sure what the actual number is, I’m finding different ones) Most organic wines contain less than half of that.  There are more and more people coming into Station Plaza Wine and asking us for sulfite free wine. This does not really exist, but they swear that organic or low sulfite wine does not give them that adverse reaction. So we looked into it and expanded our organic selection and it seems to be working well.

Sustainable farming is thought to be the next best thing to organic. This is the practice of using as little outside interference as possible and does not require the added cost, filing and dealing with the buerocracy that the certified organic label inteals. Take Shafer Vineyards in Napa Valley, for example. Shafer makes some of the most highly regarded wine in America, and they use owls, songbirds, hawks and bats in place of insecticides and rodent poisons.(So does Disney fyi) They recycle their water, make their own compost and have converted to 100 percent solar power. Sustainable? Absolutely. Certified organic? Nope. Ninety percent of the wine produced in the America is made from grapes grown in California.  If you drink California wine you can check this list from the California Sustainable Winegrowing Alliance of wineries and vineyards who have made a commitment to sustainable winegrowing. Continue reading “Is Organic Wine healthier for you?” »

It was Italian Week last week and the Italian Winemakers invaded NY with a vengeance.  Our Boutique Wine Shop in Bronxville (Station Plaza Wine) was fortunate to be visited by several vineyard owners and winemakers. We took in several of the wines we sampled, below are some photos and links to the vineyards.

Villa Trasqua www.villatrasqua.it

Their Super Tuscan, Trasgaia was awsome!

Di Lenardo Vineyards www.dilenardo.it

Great desert wine, Pass the Cookies.

Villa Calcinaia www.villacalcinaia.it

Great Chianti Classico’s – we took in a few!

Located at 100 Brotherhood Plaza Drive in Washingtonville, NY 10,992 |  Website:      www.brotherhoodwinery.net
The oldest winery in the country, nestled in the foothills of the Catskills, less than an hour from metro New York City, offers visitors the opportunity to “step back into history”

Visitors stroll the beautiful landscaped premises, tour the romantic underground cellars and taste a variety of award winning wines.

You can browse through their “History of Brotherhood exhibit. Learn interesting facts about grape growing and winemaking. Tour the underground cellars while their guides briefs you on Champagne making, barrel aging and more!

1)  Pick a designed non-drinking driver for the day or hire someone.

2)  Don’t rush your tour. A visit to 1 or 2 wineries in the morning. 1 for lunch, 2 or 3 in the afternoon is ideal.

3)  Taste responsibly — its perfectly OK to spit out a wine, even if you like it and don’t forget to snack between visits.

4)  Avoid wearing perfume, aftershave or sunscreen. It will effect the wine’s bouquet.

5)  Do not chew gum, use mints or cough drops.

6)  If you don’t know the difference between wine varieties, don’t be afraid to ask. Winemakers and tasting room staff are happy to explain.

7)  Bring a notebook to record the wines and what you liked about them.

8)  When you find a wine you like, buy several bottles. Bring a cooler especially during the Summer.

9)  Tour hours may vary from one winery to the next so call ahead. If you’re traveling in a group of 15 or more, you’ll need to schedule your tour.

10)  Remember to bring ID. Winery staff will check if you look under 21.

11)  Make the most of your visit. Check out sites like: www.LocalWineEvents.com , www.newyorkwines.org for special events that may be going on in Wine Country.

Our Wine Specialist put together the following fantastic list of pairing recommendations just for you! We hope you enjoy it as much as we do. Cheers!

Aperitif
It’s always festive to start out with sparkling wine, especially when it comes to the holidays and special occasions.

Champagne
Nothing sets the tone better than Champagne. Champagne matches well with salty food but remember Champagne goes with almost anything so your dinner can have bubbly through the night and forget any other wines.

1. Heidsieck & Co MonopoleBlue Top Brut
2. Domaine Pierre Moncuit Brut Blanc de Blanc
3. Pierre Peters Champagne Cuvee
4. Gaston ChiquetBrut Tradition

Or ring in the New Year with a special bottle:

1. Moet & Chandon Dom Pérignon 1982
2. Piper HeidsieckRare 1999
3. Louis RoedererCristal Brut 2000

Or if you feel more International…
     1.  Juve y Camps Reserva de la Familia

     2.  Gianni Russo Prosecco

Fish and Shellfish
There are, so many choices talking about seafood (Type of fish, Kind of sauce, and whether it’s grilled, sautéed, broiled, or steamed). Champagne either Brut, Blanc de Blancs, or Rosé, goes well with most fishes. But we have some wines for you to consider.

Þ Sancerre and Pouilly-Fumé
These Sauvignon Blanc from the Loire Valley in France generally Light, crisp, herbal, flinty and mineral.
¨

1. Domaine A. Cailbourdin Pouilly Fume Cuvee de Boisfleury 2007
2. Domaine Fernand Girard Sancerre la Garenne 2008

Þ Sauvignon Blanc
New Zealand with there bright and grapefruit flavors are the stars from the other face of Sauvignon Blanc.

1. Gravitas Sauvignon Blanc 2006
2. Cade Sauvignon Blanc 2008

Þ Pinot Noir or Burgundy
Never heard of Red wine with fish? Well Pinot Noir wine from Oregon or California or from France are great matches for several seafood dishes. Remember if there is any red wine involved on the preparation of the food, you’ve got the perfect match.

         1.  Coho Stanly Ranch Pinot Noir 2007

         2.  Maison Champy Bourgogne Pinot Noir 2006

Pork, Game, and Veal
Medium-Bodied red are ideal for any of these foods, or Champagne or White or Rose.

Þ Pinot Noir or Burgundy
Medium-bodied Pinot Noir with good acidity, fruit, and low tannins make a Pinot Noir/Burgundy one of the best choices for most dishes. We at Station Plaza cheer Go PINOT!

1. Belle Glos Meiomi Pinot Noir 2007
2. Maison Champy Chambolle Musigny Les Bussieres 2004

Þ Tempranillo
With Rioja taking the banner for this grape varietals. We would need a medium-bodied Crianza or Reserva with their elegant aroma, rustic flavors and well balanced tannins.

1. Marques de Tomares Crianza 2005

Þ Syrah
Most of the wines with this grape are food friendly. Generally medium-bodied with balanced acid and fruty and rustic flovors.

1. Zaca Mesa Syrah 2005
2. Vasse Felix Margaret River Shiraz 2005

Lamb and Beef
All of the whites and red mention above are good choices and will make the lamb and beef dishes happy. It’s time to match the weight of the meat (and sauce) with the gravity of the wine.

Þ Cabernet Sauvignon and Bordeaux
A big and robust Cabernet Sauvignon from Napa it will be the star. Bordeaux, particularly a first growth, would be unobjectionable and well received, but don’t forget the second label or second growths or actually, any Super Tuscans.

1. Groth Cabernet Sauvignon 2006
2. Fisticuffs Cabernet Sauvignon 2007
3. Chateau Lachesnaye Haut Médoc 2003
4. Château Pontet Canet Pauillac 2003

Þ Malbec
This country is one of the world’s biggest beef producers and produced probably the best Malbec with an inky dark color and robust tannins makes Malbec be consider the Argentine Banner.

1. Catena Zapata Catena Malbec 2007
2. Luca Malbec 2007

Þ Rhone
Medium to Full-bodied Croze-Hermitage with almost 100% Syrah makes this wine a perfect match for is fruity, earthy and mellow tannins.

1. Laurus Gigondas 2006
2. Lemenicier Cornas 2005

Þ Barolo and Barbaresco
Barolo and Barbaresco wines are dark, inky, powerful reds with heavy tannins. Which require aging to soften them. Their grape varietal is Nebiolo.

1. Malgra’ Barolo Marvenga 2003
2. Paolo Scavino Barolo 2001
3.  Cantina del Pino Barbaresco 2004
4. Sottimano Barbaresco Fausoni 2004