Feeds:
Posts
Comments

Archive for the ‘Napa Valley’ Category


The 2005 Vintage Cab was tasted on May 3, 2008 by a panel of 8 tasters in a blind tasting format and paired with Short Ribs with Tagliatelle.

Excellent Cab. Delicious fruit, blackberry, currants, nice balance, smooth, low on the tannins and acid but very enjoyable for the next several years.

To read more, go to Indie Winemaker’s Website.

Read Full Post »


This 2003, Napa Valley Cabernet Sauvignon from Ackerman Family Vineyards was tasted on March 22, 2008 by a panel of 5 tasters in a blind tasting format and paired with Barbequed Lamb Chops.

The results from this tasting were consistent with the intent of the winery. The wine was balanced and refined, more Bordeaux-like in structure, body and complexity. The fruit flavor comes through much like a Heitz or Silver Oak Cabernet Sauvignon does.

We noted a very slight earthy aroma on the nose. The flavor profile leaned to the earthy, dusty side with blackberries and dried lavender noted. The texture was so smooth we found ourselves using the word “creamy” a lot – the fruit is more focused and substantial without being overpowering.

The winery suggested we pair BBQ Lamb Chops with this Cabernet Sauvignon. The wine was smooth and well rounded enough to enhance the rich taste of lamb chops. This food pairing works well in a formal dinner party setting.

To read more, go to Indie Winemaker’s Website.

Read Full Post »


This 2004 Napa Valley Cabernet Sauvignon from Bourassa Vineyards was tasted on March 22, 2008 by a panel of 5 tasters in a blind tasting format and paired with Harmoniously Braised Short Ribs.

This wine was built for the cellar but can be enjoyed now. We noticed a bit of alcohol on the initial sniff out of the bottle. But, that rounded out to aromas of dark berries after a few minutes in the glass. There was a lot of sweet fruit in the mouth. Strawberry, raspberry and cherry jam was noted. On the mid-pallet, the wine felt rich, lush and smooth. We were all amazed at the amount of fresh fruit flavor that came from this wine. This wine spent almost 3 years in the barrels giving the fruit lots of time to blend and mellow.

The winery sent us their braised short-ribs recipe to pair with this Cab and their Harmony Bordeaux blend. This Cabernet Sauvignon was built for food. It’s a well-balanced wine with smooth tannins and enough acid to really enhance the short-ribs. You can’t go wrong with this pairing for a dinner party.

To read more, go to Indie Winemaker’s Website.

Read Full Post »


This week, HotCosts is offering a Napa Valley artisan wine produced by Tofanelli Family Vineyards. This old vine (planted in 1929) Zinfandel vineyard has been managed by the Tofanelli’s for 3 generations. HotCosts has obtained a very small allocation for this weeks’ featured wine. We hope you enjoy it as much as we did.

The grapes are dry-farmed, pesticide-free and no trellis systems are used. Then, once in the fermentation tanks, only natural, wild yeast is used to extract the maximum amount of natural fruit flavor. The result of this hand-crafted effort is a powerfully built old vine zin. The initial taste is packed with pepper and rich black cherry fruit with some notes of cassis. We found the wine to have a good structure of acid and fruit tannin on the finish.

After 10 minutes in the glass we noticed a significant difference in the texture of the wine. We tasted the same pepper and dark berry flavors, but the wine took on a silkier, smoother texture in the mouth. We recommend an hour decanting period followed by short time in the glass to get the maximum taste and texture out of this wine. This wine can be cellared for 2-5 years.

To read more, go to Indie Winemaker’s Website.

Read Full Post »


This wine was tasted on May 3, 2008 by a panel of 8 tasters in a blind tasting format and paired with Grilled Buffalo Steak.

Dark ruby; medium body but complex with blackberry, cherry and pepper aromas; sweet currant, cherry and fig flavors are concentrated and reach all areas of the palate. The wine is nicely balanced with a long finish. Delicious wine in a lighter style that lets fruit dominate the aromas and flavors and keeps the oak in a supporting role.

The winery suggests to pair this wine with Rack of Lamb or Lamb Chops. We paired it with BBQ Buffalo Steak. The Trio Meritage took on a supporting role to balance the Buffalo. All tasters commented how the wine really “mellowed” with the Bufallo flavor. This is a wine made for food. We held this food pairing in an informal BBQ setting.

To read more, go to Indie Winemaker’s Website.

Read Full Post »

« Newer Posts

%d bloggers like this: