Tenuta Licinia is a small winery at the foothills of the Tuscan Apennines near the village of Lucignano in the province of Arezzo.  Today, the property has 60 hectares of woods, 6.5 hectares of vineyards, and 3 hectares of olive groves.

In the early 1970s, James’s grandfather, Jacques de Liedekerke, who lived in Belgium, bought the property with an abandoned farmhouse and small vineyard. Jacque took on the restoration of the farmhouse, but  as James said, “For the first 20-30 years, my grandfather really didn’t do much with the vineyard.  He enjoyed wine but was not knowledgeable in winemaking.  He grew up with old-school ideas of winemaking and didn’t understand Tuscan soil, geology, or what made a vineyard good or bad.”  Over the years, Jacque learned more about the vineyard and subsoils and thought it might be worth replanting. So, in 2006, Jacques decided to replant the Sasso Di Fata vineyard as a retirement project.  Because he was French-Belgium, and drank Cabernet Sauvignon, he decided to plant it.  It took many years of tests, research, and many attempts, but by 2019, the wines began to assume the vineyard’s identity.

In 2020, James arrived at Tenuta Licinia and took over what his grandfather had begun. James explained, “At the time, I was finishing my doctorate at Oxford University, focusing on foundations of ethics and sensorial value. About winemaking, James said, “I am semi-self-taught and guided by very good mentors and professionals.  In addition, I did a few internships.”  His doctoral studies proved to be helpful as a winemaker. “It motivated me to think carefully about what kind of wine I want to make, what truly matters in the wine I make, and what types of properties are relevant to making a high-quality wine.” ​

What his grandfather had planted, half of the vineyard was decent, and the other half was great.  For James, this introduced one of the many puzzles they’ve worked on for the last several years: understanding Tuscan subsoils.  James said, “One of the difficulties with Tuscan subsoil is that it changes very quickly, every 30 -40 meters.

As part of their project, they focus on identifying small and abandoned parcels and bring them back to high-quality production. “We are developing Sangiovese on the parcels we now find.”

Regarding his grandfather’s planting in 2006, on one side of the hill is Sasso Di Fata, and on the other side of the hill is the Montepolli vineyard.  James divided the vineyard based on the subsoils. James said that Sasso Di Fata has much more beautiful subsoil than Montepolli.  James stated, “Sassa Di Fata subsoil is lime-slate, and the slate is paper thin.  Slate is viable and roots can go right through it very quickly. This soil contributes to a much more beautiful grain of tannins, sophisticated aromas, and floral direction. Slate can give a savory/saline finality to the wine.'

The Montepolli subsoil is a clay-limestone plot with a Merlot base. It is too “clayish” with certain defects. The tannins can be quite wide and massive, and the aromas and minerals can be quite reduced on this soil type.”

James went on to say, “I have an old-school subsoil view, that subsoil is very central to making great wines.  It’s the physical structure underground that is key. In addition to the soil, it is the drainage and temperature underground combined with root penetration, which is important.”

We tasted three Tenuta Licinia wines. All the grapes are picked by taste, not by analysis, for the best maturity.  In addition, the winery has been certified organic since the vines were planted, and they follow a biodynamic program in the vineyard.

Sasso Di Fata IGT Toscana Rosso 2019
​This wine is produced in the clos style, with the grapes sourced from a small vineyard with a specific subsoil, and therefore, the wine is only produced in extremely small quantities.  The 2019 Sasso di Fata is a blend of Cabernet Sauvignon (70%) Cabernet Franc (25%) and Petit Verdot (5%). It is aged 16 months in second passage French oak Tonneau (500L).

Nose: Fragrant rose petals, red berries, and spice.
Palate: Beautifully balanced with red fruit, spice, licorice, and a hint of mint.  Gentle tannins and a dance of saline and minerality lead to a long finish.
Alcohol: 14.5%

Montepolli IGT Toscana Rosso 2019
This wine is produced in the clos style, with the grapes coming
from a small vineyard with a specific clay-limestone subsoil, and therefore, the wine is only produced in small quantities. This is the first vintage. The wine is a blend of 47% Merlot, 22% Cabernet Sauvignon, 19% Cabernet Franc, 12% Petit Verdot.  It is aged 15 months in second passage French oak Tonneau. James did the aging and blending for this wine.

​Nose: Strawberry, cherry, anise, floral, and a touch of balsamic.
Palate: Strawberry segues onto the palate with soft cherry notes, herbs, baking spice, and minerality lingering on the finish.
Alcohol: 14.5%

Sasso Di Fata IGT Toscana Rosso 2021
This wine was bottled just a few months ago and a treat to sample. The 2021 is James’s first vintage, and it’s a winner!  It is a blend of 55% Cabernet Sauvignon, 35% Merlot, and 10% Cabernet Franc. Aging was approximately ten months in second passage French oak Tonneau (500L.) Like the other wines, this is also produced in the clos style, with the grapes sourced from a small vineyard with a specific subsoil.

Nose: Floral with emphasis on rose petals,  red fruit, plum, and spice.  It is a darker color than the 2019.
Palate:  It is lush with fruit and spice and a true expression of the vineyard. There is a beautiful balance between minerality, salinity, and tannins.
Alcohol: 14.5%

Pairing suggestions:  All three wines are well-suited to meat dishes, game, porcini or truffle risotto, seared tuna, and hearty stews.

A final note from James: “Our approach to winemaking is to really value the aromatic purity, beauty, and mineral expression, as much as the textural side.”

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

In the meantime, pour a glass of your favorite wine or spirit and peruse some of my past articles.

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

In 1964, Louis Honig purchased a 68-acre vineyard in Rutherford from the Wagners’, who are owners of the nearby Caymus vineyards. Cabernet Sauvignon and Sauvignon Blanc were the two varieties planted in the vineyard that they bought. The Honig family grew and sold these grapes to nearby wineries until 1980 when they decided to try producing their own Napa Valley Sauvignon Blanc.  It was a great success!  Realizing the potential of the grapes growing in their vineyards, they built a winery that was completed in 1982. Even though the wine they produced was good, they still struggled with sales and marketing. Michael Honig, grandson of Louis, saw great possibilities and stepped up to the plate in 1984 at the age of 22. Michael and his family slowly transformed their marketing approach.  Sales grew,  and today, their wines are sold in all 50 states and internationally.

Michael and his team are committed to the environment, practice sustainable wine growing, and use solar energy. They have California Sustainable Winegrowing Alliance and Fish Friendly Farming certifications.

In addition to hawks and owls that keep the rodent population down, they use sheep (aka Wooly Weeders) as natural lawnmowers, eliminating chemical weed killers.

By only focusing on the production of two varietals, they have achieved the “true expression of the vineyard.”

​Michael recently sent me a bottle of each varietal to taste. He said, “We specialize and only make Sauvignon Blanc and Cabernet Sauvignon.  These two wines are the bottlings that we sell all over the world.”

Honig 2023 Sauvignon

This bottle is very eye-catching, with a beautiful view of the vineyard.  It’s like looking through a window! The wine is 98% Sauvignon Blanc, 1% Semillon, and 1% Muscat.  The grapes are sourced from Honig’s sustainably farmed vineyard in Rutherford (58%) and Lake County vineyards (42%.)  Fermentation and aging take place in stainless steel tanks.

Nose: Floral, white stone fruit, citrus, and a hint of tropical notes.
Palate:  Pear, grapefruit, honeysuckle, and a touch of key lime make for a lively whirl and a juicy finish.  It is fresh and bright!
Alcohol: 13.5%
SRP: $23.99
Pairing suggestions: Enjoy as an aperitif or serve with seafood, salads or sushi.

Honig 2021 Cabernet Sauvignon Napa Valley

The first vintage for the Cabernet Sauvignon was in 1987. The grapes for this wine are 85% Cabernet Sauvignon, 5.3% Merlot, 4% Malbec, 2.4% Petit Verdot, 1.4% Cabernet Franc, and 1.2% Petit Syrah. Grapes are sourced from the Rutherford vineyard and local Napa Valley vineyards.  The wine was aged 18 months in French and American oak barrels (25% new American oak, 20% new French oak.)

Nose: Dark berries, cherry, a hint of cranberry, and baking spice.
Palate: Lush notes of dark cherry covered in mocha, dark berries, sweet spice, and minerality. It is a sweet and savory dance on the palate with a silky, long finish.  Nicely balanced.
Alcohol: 14.9%
SRP: $46.95 - $56.00
Pairing suggestions: Grilled meat, hearty stews, seared tuna, and mushroom risotto.

As the song says…

A bottle of red, a bottle of whites
Whatever kind of mood you're in tonight…
Billy Joel’s “Scenes From An Italian Restaurant”

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Here is a condensed description of sherry from previous articles I’ve written.

Sherry is a fortified wine produced in Andalucía, located in the southwest area of Spain. With over 40,000 hectares of vineyards in Andalucía, over half of the wine produced here is in DO (denomination de origin) areas.  Sherry can only be made from Palomino, Muscatel, and Pedro Ximénez white grapes.

All sherry is aged for a minimum of three years and in old sherry casks using the Solera system. The Solera system is an aging process that uses new batches of sherry mixed with older ones in a tiered or pyramid structure. The bottom tier is the solera, the eldest sherry, which never entirely leaves the system. The rows above contain the younger sherries (criadera). Once a portion of the wine is extracted from the solera, it is replaced with the same amount of wine from the first criadera and so on, creating a unique complexity and personality in the wine. Because sherry is a blend of different vintages, it is impossible to give an exact age of a wine aged in a solera. So it is possible to drink a sherry containing anywhere from 3 to 100 vintages!

Fino de Jerez is the youngest (usually 3-5 years old) and the driest of sherries.  The wine ages under a layer of flor (yeast).  This layer of flor protects the wine from being oxidized and consumes all the sugar in the wine, creating a dry sherry. Fino only comes from Jerez and El Puerto de Santa Maria.

Manzanilla is another dry sherry that is just like Fino, except that Manzanilla comes only from the coastal town of Sanlúcar.  Both Fino and Manzanilla have more wine salinity than the other styles. They will complement fish and shellfish.

Amontillado is an aged Fino or Manzanilla.  Once the layer of flor fades, the wine begins to oxidize and takes on a new character. It can be fortified up to 18%. The color is darker and less briny but nuttier and richer on the palate.  These wines pair well with white meat and game.

Palo Cortado is an interesting sherry that begins as a Fino or Manzanilla, but for no known reason, it unexpectedly loses its layer of flor too soon.  Once the flor dies, the wine takes on oxygen and requires further fortification.  In other words, it does “its own thing”. This wine has richness and is crisp as well. 

Oloroso (‘scented’ in Spanish) intentionally never develops flor.  Aging through oxidation for up to 40+ years produces a full-bodied, aromatic, dark, and rich wine.  Oloroso contains the most amount of alcohol in  sherry with levels of 18% to 20%. This is an excellent wine for hearty entrees, meats and stews.

Pedro Ximenez (PX) is an intensely sweet wine and the sweetest sherry.  The grapes are dried in the sun, allowing the juices to concentrate before pressing.  This is a rich wine that oozes raisins, nuts, and fig.

Cream Sherry is usually a blend of Oloroso, PX, or Moscatel but can come in a various styles.  This is semi-sweet wine is aromatic and dark in color with classic notes of nuts and caramel.

La Gitana Manzanilla Sherry

​Bodegas HIDALGO LA GITANA located in Sanlúcar de Barrameda, was founded in 1792 by Don José Pantaleón Hidalgo when he bought a small storage warehouse from Don Roque Vejarano and renovated it into a winery. Since then, the business has passed from father to son through the generations. During the 19th century, the company became one of the world’s most important producers of Manzanilla. The winery’s name refers to its flagship product, "Manzanilla LA GITANA,” and it is the most popular Manzanilla in both the national and international markets. The winery uses grapes from its own vineyards in the Balbaina and Miraflores estates, which is considered the most respected and best in the area.  They grow three grape varieties: Palomino, Pedro Ximénez, and Moscatel. And three-quarters of the winery’s production is Manzanilla wine.  The grape for this wine is Palomino fino.

Nose: Granny apples, nutty, floral, and a hint of lemon.
Palate: Dry and crisp with almonds, apples, and a touch of yeast. I love the salinity and tanginess!
Alcohol: 15%
Pairing suggestions:  Enjoy as an aperitif or with seafood, sushi, smoked salmon, white meat, or salads.

I paired this sherry with a shrimp, white bean, orzo, and arugula stew.

Shake up your Valentine’s Day with something different and delicious!

Until next time…

Cheers!
Penina

​To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Jessica Selander is the founder and owner of Joyus Wines, a non-alcoholic winery located in Seattle, WA, and it is the first non-alcoholic winery in the area.

Sober for the last 17 years, Jessica tired of toasting special occasions, including her wedding, with sparkling apple cider or simple moments with fruit juice and club soda. So, her mission was to produce tasty alcohol-free wines as an option.  To quote Jessica, “We're proud to be the only sober-owned and woman-owned non-alcoholic winery in the country. And the first to win gold in an industry wine competition. (Yep, that's a lot of onlys and a lot of firsts.)”

Joyus Winery recently sent me a bottle of their non-alcoholic still rosé.

Try as I might, I couldn’t obtain any information about the grape varieties used for this wine or where the grapes were sourced from.  It is also a mystery what method was used to extract the alcohol from the wine. Was it vacuum distillation or reverse osmosis?  As the front label states, it is “Alcohol Removed Wine” and “less than 0.5% ALC/VOL.”  It is also 15 calories per five-ounce serving, which is good to know for those watching their calorie intake!

See the photo below for the ingredients listed on the back label.

Here is my review of this non-alcoholic rosé!

Nose: A hint of floral with strawberry and a touch of citrus.
Palate:  This rosé is subtle, with lots of strawberries continuing onto the palate, mingling with peach and melon.  Although I prefer a rosé that’s drier and makes a statement with acidity, this one is light and refreshing, and is best served well chilled.
SRP: $24.99
Pairing suggestions:  Enjoy as an aperitif or pair with light fare.

​For a non-alcoholic wine, I’m impressed with this rosé.  And it’s a perfect drink to enhance one’s social experience without imbibing alcohol. Jessica said, “I created these delicious non-alcoholic wines so people everywhere could have an adult option  as close to the real thing as possible.”

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Susana is not only the most well-known Argentinian female winemaker globally, but she is also the first female enologist in Argentina! With over thirty years of experience in the wine industry, Susana has built an impressive career and produces outstanding wines.  (click on ‘Susana Balbo’ under Categories to read more articles and reviews)

Susana produces four brands of wine including CRIOS. Susana created the CRIOS brand as a tribute to her son and daughter. CRIOS in Spanish means “offspring”. To quote Susana Balbo Winery, “CRIOS wines express Susana's love and dedication to her children, José and Ana. Today, Susana's CRIOS has grown and matured, just like her children who now work with her at the family winery.” The grapes for this brand are harvested from specific areas in Mendoza and Salta where grapes are optimal for the fruit-forward style of CRIOS.  Here are two CRIOS gems to please your palate.

CRIOS Sustentia Chardonnay 2022

Susana recently introduced this wine to the CRIOS collection. It is a low-alcohol and lower-calorie Chardonnay.  The grapes for this 100% Chardonnay are sourced from Valle de Uco, Mendoza. The grapes are harvested early, thereupon allowing the winemaker to obtain a must with low sugar concentration and a naturally low-alcohol and reduced-calorie wine. This wine is aged for three months in stainless steel tanks.

Nose: White stone fruit, tropical notes, lemon, and a touch of floral.
Palate: Juicy peach, pineapple, and pear notes with vibrant acidity and a trace of lemon zest on the finish.
Alcohol: 9%
SRP: $18.99
Pairing suggestions: Enjoy as an aperitif or pair with roasted white meats, seafood, sushi, salads, or mushroom risotto.

CRIOS Malbec, 2021

​My first taste of CRIOS Malbec was a 2015 vintage. So, I was looking forward to trying the 2021 vintage. And I’m happy to report that my palate was quite pleased! This 100% Malbec is hand-harvested from vineyards in Valle de Uco, Mendoza.  Aging is 40% in third and fourth-use French oak barrels for eight months.

Nose: Violets, cherry, plum and spice.
Palate: Aromas segue onto the palate with pomegranate, pepper, and cocoa.  Tannins are nicely balanced with acidity, and the finish is long.
Alcohol: 14%
SRP: $15
Pairing suggestions: Grilled meat, seared tuna, hearty stews, glazed duck, aged cheese, or dark chocolate mousse.

Susana Balbo wines never disappoint my palate. They are consistently good and worth exploring!

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

This beautiful Balkan country is located in southeastern Europe, occupying the eastern quarter of the Balkan peninsula. It has much to offer with its rich heritage and diverse landscape. And with Dr. Joseph Benatov leading the tour, it’s a win-win adventure!

Joseph Benatov holds a doctorate in comparative literature and literary theory from the University of Pennsylvania, where he now teaches.  Joseph was born in Bulgaria and is passionate about sharing his heritage.  Joseph said, “I’ve developed a deep appreciation for Bulgaria’s unique food and wine scene over the last 20 years. For the last decade, I've been leading Jewish heritage tours, where the gourmet experience has always come as an unofficial bonus.  So, I decided this year was the right time to share my love for Bulgarian wine and food and offer a full-fledged food & wine tour.”

The Bulgaria Gourmet Food & Wine Tour is an impressive nine-day/eight-night feast for the palate!  Travelers will stay in five-star hotels and luxury wine estates in addition to sampling amazing wine and food.

​Bulgaria is one of the oldest wine-producing countries in the world, dating back to 4000 BC, under the Thracian Empire. The tour will travel to three  wine regions: Thracian Valley, Sakar, and Melnik.

Participants on the tour will have the opportunity to meet with winemakers, tour many wineries, and  taste indigenous red grape varieties such as Mavrud, Gamza, and Broadleaf Melnik, and white indigenous varieties that include Dimiat, Red Misket, and Keratsuda. It is interesting to note that Cabernet Sauvignon and Merlot are the most planted grapes in Bulgaria, but the objective of most winemakers is to revive and replant the indigenous varieties. In addition to tasting and touring, there will also be presentations from Bulgaria’s leading enologists, vintners, and sommeliers.

Bulgaria’s distinctive cuisine combines Balkan, Mediterranean, and Ottoman traditions.  The tour includes two gourmet-tasting menu dinners prepared by two of Bulgaria’s top chefs, and simple homemade fare made in villages stopped at along the way.  Bulgarian signature dishes include shopska salad, tarator, a slow-cooked clay-pot meat stew, and banitsa (cheese pie.)  Joseph said, “During our Bulgaria food and wine tour, you will also discover why Bulgarian yogurt is considered the world’s best.” ​

In addition to pleasing the palate, the tour includes trips to Sofia, the country’s capital, Plovdiv, the oldest European settlement, the secluded Rila Monastery, and the striking Rhodope and Pirin mountains.  Of course, there is much more to indulge your senses on this tour.

For a more in-depth description of the tour, please visit this website.  https://sephardicbalkans.com/bulgaria-wine-tour/  Joseph will be happy to answer any question you might have.  The tour is slated for June 25, 2024 and Summer 2025.

After speaking with Joseph and reviewing the itinerary, I am definitely adding this tour to my bucket list. Wine, food, history, culture, ancient architecture, what’s to think about?  Let’s do it!

Until next time…

​Cheers!
Penina

This is a sponsored article for which I received compensation.

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

I have lots to share with you over the next few months, which includes more insights on my trip to Mt. Etna and Alentejo, a Bulgarian dream tour, and lots of wine from around the world!

With the season’s first significant snowstorm in progress, I decided to sample a few red wines to entertain my palate while the snow piles up outside.  So, let’s start toasting the New Year with these tasty treats from Italy, Portugal, and Chile.

Masciarelli Montepulciano d’Abruzzo DOC 2020

Masciarelli Tenute Agricole is a family-owned winery founded in 1981. Led by mother-daughter team Marina Cvetić and Miriam Lee Masciarelli, the winery is the only one in Abruzzo to own land in all four provinces ((Chieti, Pescara, Teranio, and L’Aquila.) They have 350 hectares of estate-owned vineyards and are committed to sustainability in the vineyards and the winery. Masciarelli has 22 labels and seven product lines. This wine is 100% Montepulciano, hand-harvested from nine specific vineyards.  It is aged in stainless steel tanks and then bottled without fining or filtration.

Nose: Violets, cherry, berries, and spice.
Palate: Juicy bing cherries, red berries, spice, and a hint of herbs. It is nicely balanced and good value for the price!
Alcohol: 13.5%
SRP: $15
Pairing suggestions: Pizza, pasta, grilled meat, or charcuterie board.

Dos Lusíadas Pinteivera Tinto Douro Valley DOP 2018

Michel Chapoutier is an iconic winemaker and wine merchant known for his organic wines in the Rhone Valley, France. In 2009, he picked out a small, three-hectare plot in the Douro Valley, Portugal. His motivation was to produce wine from the indigenous and most praised grape variety, Touriga Nacional. He and local growers collaborated, resulting in the creation of Pinteivera.  This 100% Touriga Nacional is hand-harvested at maturity, and the wine is aged in 100% French oak barrels for 12 months, with a percentage that goes to new barrels varying from year to year.  “Dos luisiadas is named after the famous poem, Os Lusíadas, written by Portuguese poet Luís Vaz de Camões. This epic work tells the tale of the Portuguese explorer Vasco de Gama’s travels to India.”

Nose: Violets, berries, and spice, with a touch of cherry and herbs.
Palate:  Lovely notes of dark fruit, plum, dark cherry, wisps of minerality, and notes of dark berries and dark chocolate lingering on a long finish. Beautiful depth and character.
Alcohol: 15%
SRP: $38
Pairing suggestion: Hearty stews, braised brisket, seared tuna, chili, or grilled octopus.

Viña Maquis Gran Reserva Cabernet Sauvignon 2018

Viña Maquis is located in the heart of the Colchagua Valley in Chile between the Tinguiririca River and the Chimbarongo Creek. Both waterways act as conduits for cool coastal breezes that moderate the warm summers and have a pronounced effect on lowering the temperatures during the hot season. The winemakers said, “This has an impact on the characteristics of the grapes and the wines by increasing the fresh fruit and floral aromas, making the wines more vibrant on the palate and moderating the alcohol levels.” The Hurtado family has owned the estate since 1916, but its roots date back to the 1800s.  They own 218 hectares of vineyards in the DO Colchagua Valley.  The grapes for this wine are 90% Cabernet Sauvignon, 6% Cabernet Franc, 3% Carmenere, and 1% Petit Verdot.  The grapes are all sourced and hand-picked from a vineyard in the Palmilla DO. The wine was aged for 12 months in French oak barrels.

Nose: Red berries, plum,  herbs, baking spice, and bing cherries.
Palate: Aromas segue onto the palate with an emphasis on cherry and hints of minerality. The tannins are mild, and the wine has good structure and balance. The finish is long and heavenly.
Alcohol: 14%
SRP: $20
Pairing suggestions: Barbecue fare, stews, cheese plate, portobello burger, or seared tuna.

Montes Wings Carménère 2020

Montes Winery is based in the Colchagua Valley, Chile, with its vineyards spread throughout the country.  It was established in 1987 by original partners Aurelio Montes and Douglas Murray.  In 1988, Alfredo Vidaurre and Pedro Grand joined the partnership. These visionaries created a company recognized worldwide today, with their wines exported to over a hundred countries. Wings was created from a long-running dispute between Aurelio Monte Sr. and his son, Aurelio Jr.  His son wanted to produce a “more free-flowing style of Carménère.” The result is Wings.  It is 85% Carménère and 15% Cabernet Franc. Grapes for this wine are sourced and hand-picked from their Finca de Apalta estate in the Colchagua Valley.  The wine was aged in new French oak barrels (80%) and second- and third-use barrels (20%) for 16 months before bottling.

Nose: Dark berries, cherry, pepper, baking spice, tobacco, and a hint of fig.
Palate: Lush dark fruit with spice and a touch of dark chocolate lingering on a long finish. Beautifully structured and complex. It will only get better with age!
Alcohol: 14.5%
SRP: $55
Pairing suggestions: Aged cheese platter, roasted/grilled meat, mushroom stew, lamb chops, or vegetable risotto.

Fun fact: Chile has the most Carménère under vine in the world, at 10,332 ha/25,530 acres in 2021. By comparison, France has just 80 ha/197 acres. DNA analyses carried out in New Zealand in 2006 showed that several vines planted as Cabernet Franc are, in fact, Carménère. It is also present in Veneto, Italy, plus a few vineyards in China.

I wish everyone a healthy, happy, and peaceful New Year!

Until next time…

Cheers!
Penina

​To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

So, let’s chase the winter blues away with some white wines and dream of tropical beaches and warmer weather!

Trenel Mâcon Villages AOP 2021

Maison Trenel was founded in 1928 by Henri Claudius Trénel and is in the heart of the South Burgundy and Beaujolais wine regions.  The grapes for this 100% Chardonnay are sourced from vineyards in Mâcon and 26 villages in the area. The Mâcon Villages Trénel is produced on parcels facing south and southeast in Charnay-lès-Mâcon and Viré. This blend of different
clayey soils with variable limestone ratio bestows the right balance on
the wine, rich and subtle at the same time. ​

Nose: White flowers, citrus, and apple.
Palate: Aromas segue onto the palate with a rich mouthfeel, crisp acidity, and a refreshing finish of lingering citrus notes.
Alcohol: 12.5%
SRP: $28.99

Feudi di San Gregorio Greco di Tufo, DOCG 2020

​Feudi di San Gregorio was established in 1986 by the Capaldo family and is one of Campania’s premier wine estates, located in southern Italy, near Mount Vesuvius in the tiny village of Sorbo Serpico within the Irpinia DOC.  This wine is made with 100% Greco, a white grape variety grown mainly in Campania.  The grapes for this wine are sourced from the chalky soils of Tufo, contributing to the wine’s minerality, freshness, and persistence.

Nose: Beautiful floral notes, melon, citrus, and herbs.
Palate: Lush notes of pink grapefruit, juicy pear, and lively acidity, with a touch of mint and balsamic mingling with the fruit on the finish.
Alcohol: 12.5%
SRP: $28

Oberon Napa Valley Sauvignon Blanc 2022

Oberon Wines is part of the Michael Mondavi Family portfolio.  Tony Coltrin is the winemaker for Oberon Wines and is celebrating 50-plus harvests.  Having the advantage of being a lifelong resident of Napa, Tony knows every expression of the valley and, specifically, which sub-zones produce Bordeaux grapes that are exceptional. His lifelong relationships with growers throughout Napa Valley are the very essence of Oberon’s quality and consistency. Tony selects top-quality fruit year after year from the finest wine-growing regions throughout Napa. This wine is a blend of 81% Sauvignon Blanc and 19% Sauvignon Musqué.  The grapes are sourced from the warm Pope Valley and cool Carneros appellations. Both cold tank fermentation and 14% barrel fermentation are used to maximize the overall fruit expression.  “The cold-fermentation in-tank helps us maintain the pureness of fruit and aromatics, and barrel fermentation adds a subtle creaminess and length.”

Nose: Notes of tropical fruit, apple, minerality, and herbs.
Palate: Aromas segue onto the palate with white stone fruit, honeydew, and nice acidity. Minerality and citrus linger on the finish.
Alcohol: 13.7%
SRP: $20

Mandrarossa Urra Di Mare, DOC 2021

Mandrarossa is a brand created by Cantine Settesoli, located in Menfi, Sicily, on the island’s southwestern side. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily and a source of ongoing research and innovative ideas. Mandrarossa is Settesoli’s top brand, which emerged in 1999.  This wine is 100% Sauvignon Blanc sourced from vineyards that stretch along south and southwest-facing hills with clay and limestone soils, “a wine created from sea breezes.”  2010 was the first vintage for this wine.

Nose: Floral, citrus, white stone fruit, and a hint of herbs.
Palate: This refreshing wine is layered with citrus, apricot, peach, herbal notes, crisp acidity, sapidity, and minerality. Apricots linger on a long finish.
Alcohol: 11.5%
SRP: $19.99

Pairing Suggestions 
Enjoy the above wines as an aperitif or serve with raw fish, grilled fish, salads, sushi, white meats, light pasta dishes, and cheese platters.

These white wines will drink beautifully all year long. And, if you’re missing warmer weather during the winter months, a glass of white wine and a little imagination can transport you anywhere!

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com

Having reviewed these wines several years ago, I was happy to dive into these tasty sparklers again.  This time, I was provided with a creative cocktail recipe for each style of wine.

Piper Sonoma was founded in 1980 by the Marquis d’Aulan family, direct descendants of the renowned Piper family.  Based in Sonoma, CA, in the Russian River Valley region, Piper Sonoma has been producing sparkling wines for over 40 years. The wines are made in the Méthode Traditionnelle style, the same process used by its sister,  Maison Champagne Piper-Heidsieck. Each vineyard lot is hand-harvested, fermented, and aged separately.  The wines are produced in Healdsburg under the guidance and expertise of winemaker Keith Hock.  The winemaking team collaborates with more than 20 growers, which include renowned families such as Dutton, Young, and Ledbetter, who, for decades, have been supplying Piper Sonoma with sustainably farmed grapes.

Piper Sonoma collaborated with Sommelier Chloe Dickson to create  effervescent drinks for each wine to delight the palate. - the Rosémary Spritz, Piper Sonoma “Champagne” cocktail, and Winter in Sonoma. The recipes follow each review.

Piper Sonoma Brut Cuvée NV, Sonoma County

This sparkling wine is a blend of 56% Chardonnay, 37% Pinot Noir, 7% Pinot Blanc, and an aged reserve blend (6%). The cuvée is placed en tirage for 19 months for secondary fermentation in the bottle before disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d’expedition, adding further complexity and texture.

Nose: Orchard fruit, citrus, apple, and brioche.
Palate:  Lush with orange, green apples, red berries, minerality, bread dough, and creamy mouthfeel. It is a delicate mousse with a refreshing and long finish.
Alcohol: 12.5%
SRP: $23

Piper Sonoma Rosé NV, Sonoma County

This rosé is a blend of 61% Chardonnay, 33% Pinot Noir, 6% Pinot Blanc, and  an aged reserve blend (10%). The cuvée is placed en tirage for secondary fermentation in the bottle for 32 months prior to disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d’expedition, adding further complexity and texture.

Nose: Inviting aromas of floral, berries, citrus, and cranberry.
Palate:  Strawberry, cherry, citrus, and a touch of toast give way to a beautiful creamy mouthfeel and crisp acidity with a long finish.
Alcohol: 12.6%
SRP: $23

Piper Sonoma Blanc de Blancs NV, Sonoma County

The blend for this wine is 90% Chardonnay and 10% Pinot Blanc. The cuvée
is placed en tirage for 36 months for secondary fermentation in the bottle prior to disgorgement.

Nose: Lovely notes of floral, citrus, and green apples.
Palate:  This is a dry and lively wine with crisp acidity and creamy texture. Notes of tart apples, citrus, and brioche linger on a long and delectable finish.
Alcohol: 12.9%
SRP: $23

Whether sipping these wines by the glass or mixed in cocktails, one can’t go wrong!  And the price-to-value ratio is a no-brainer!  These are lovely wines to serve over the holidays, and great to drink all year long!

Until next time…

Cheers!
Penina

To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com