Brunch at RH

Posted on August 14, 2026 by thewineraconteur

I had originally heard about eating at RH (formerly Restoration Hardware) and we tried at the location in Tivoli Village, the last time we were in Las Vegas.  When we walked into that location and asked about the restaurant, they said that is the most often question that they hear, and alas, they didn’t have one.  We were recently shopping in Birmingham Michigan, and I found three sport coats and some sportswear; I guess even a retired clothier still must look the part.

From 1979 to 2012 Restoration Hardware was the trendy place to get unique accent pieces for your home, especially pieces that you didn’t know that you needed, until you saw them.  Now they have about five stories of furniture that creates a need, as opposed to the more generic furniture stores.  They also have offerings of magnificent patio and deck décor that is what is seen in the big box stores.  It was quite interesting to wander around, and kind of glad that we really have no floor space for new furniture, and wall space for any art; but if we did, the needs could be corrected very easily.  When we finally walked up to the sixth floor for the restaurant, it was visually appealing.

We looked over the menus, as we were given the regular menu, and they also handed us a brunch menu.  We decided to try the brunch.  My Bride had the most eye-appealing order of Scrambled Eggs with Crème Fraiche, with an order of thick slab bacon, a grilled Avocado and Ciabatta.  She had a Jeio Prosecco and Aperol Spritzer.  Bisol Desiderio Jeio Prosecco DOC Brut Veneto, Italy NV is half of the cocktail.  Bisol Desiderio & Figli is an Italian producer based in Valdobbiadene in the heart of the Veneto wine region.  The first official documentation of the Bisol family as winegrowers and producers is in 1542.  The winery was constructed in 1875, and the aging facilities is built deep in the ground and with the intent to  maintain a constant year-round temperature.  The estate is recognized for its range of Prosecco wines, made with either the Charmat Method or Metodo Classico.  This wine is from their Charmat Method system and is eighty-five percent Glera (Prosecco) and fifteen percent “International Varieties.”  They cultivate their Glera grapes from twenty vineyards on the steepest slopes between Valdobbiadene and Conegliano.  Since her drink was in a cocktail, I had to look up some tasting notes.  The sparkling wine is described as pale yellow, with fine persistent perlage and offered notes of strawberries, currants and tangerines, with a hint of ginger.  On the palate this light-to-medium bodied, well-balanced wine displayed tones of strawberry and citrus and ending with a finish of fruit and a touch of minerality.

I had asked for poached eggs, and they said that they make a “Six-Minute Egg” to accompany the thick slab Bacon, Potatoes and Ciabatta.  The “Six-Minute Egg” was excellent and we will have to attempt it at home.  To stave off my thirst I enjoyed a couple of glasses of Pierre Sparr Crémant D’Alsace Brut Rosé NV.  Maison Pierre Sparr dates to 1680, the birth year of Jean Sparr.  By 1785 Francois Pierre Sparr had increased the vineyards. His son Pierre took the succession at the age of twenty, and his motto was “invest, progress and maintain.”  His motto helped, because during WWII the vineyards were destroyed. Today they are celebrating the ninth generation of family involvement.  The estate is in the heart of Alsace and they have fifteen hectares, with an additional one-hundred-thirty hectares of experienced winegrowers to use.  The Pinot Noir vineyard for this wine is ten hectares of limestone, granite, chalky-clay and gneiss.  The fruit is started from whole cluster pressing, and the Initial Fermentation occurs in temperature-controlled Stainless-Steel vats.  After six months, the still wine is then bottled with a specific yeast, to start the Second Fermentation.  The riddling process lasts for a minimum of twelve months, prior to disgorgement and the final dosage is added to make this wine Brut style.  This salmon-pink colored sparkling wine with fine persistent perlage offered notes of cherry, strawberry and raspberry.  On the palate this medium-bodied, well-balanced sparkling wine displayed tones of red fruits with a hint of peaches, blending with lively acidity and ending with a crisp medium-count finish of fruit with a dash of florals.   

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More Wines at My Dinner Club

Posted on August 11, 2026 by thewineraconteur

I belong to a dinner club that began in the late 1800s, the date is questioned because it began and then reorganized in another year.  In the early years, the members were the titans of industry and retail in the beginning of the glory years of Detroit, and the members names were on buildings and major streets.  The club has, by charter, a membership of forty-four, as the members felt that a larger number would tax even the house staffs back then.  Later, after the Great Depression, the meetings were then held at one of the residential hotels in the downtown area.

When I joined in 1989, we had three members as hosts, except for the Christmas meeting which required five, and I was part of the latter.  Hosts not only picked up the dinners, but the drinks as well.  Eventually some of the members complained about picking up drinks, because they did not drink, so now the members are on their own dime to imbibe.  I have since found a partner and we buy a bottle, instead of the “well” selections.  Depending on the quality of the venue, the wine selection can be rather slim for something interesting.  The wine we shared was Emmolo Winery Merlot Napa Valley 2022 and came from the Wagner Family of Wine group.  Emmolo Wines is managed and operated by Jenny Wagner, the daughter of Chuck and Cheryl Wagner and named after her Great-Grandfather who bought the property in 1923.  Emmolo Wines was started by Cheryl Emmolo Wagner in 1994 and now by the daughter.  The fruit is from the family vineyards and other vineyards in Napa Valley, especially the gravely soil of the Oak Knoll District.  The wine is aged in oak.  A nice deep garnet wine that offered notes of plums and dried cranberries, followed by a touch of smokiness and vanilla.  On the palate the medium-bodied, well-balanced wine displayed tones of red fruit mixing with dry tannins and ending with a medium-count finish of fruit and terroir.

Sometimes at venues, the “well” drinks are the only wines available, and then the saving grace is that the “bottle” tends to be a bargain, compared to the “glass” price.  What a surprise to find that this was not a generic California wine, that the menu listed it as Rodney Strong Pinot Noir California, when in fact it was Rodney Strong Estate Collection Pinot Noir Russian River Valley Sonoma County 2024.  Rodney Strong is considered a pioneer of Sonoma wines with many regional firsts and was one of the earliest to plant Pinot Noir there.  He was a professional dancer and founded the winery in 1959, initially buying bulk wine under the label Tiburon Vintners.  In 1962 he bought a winery and vines and started with Windsor Vineyards, which eventually became Rodney Strong Vineyards.  It has changed hands over the years but has been maintained and was the winery of the year by Wine Enthusiast magazine in 2013.  The wine spent seven days in a Fermentation tank and then was aged for eight months in French Oak, of which thirty-five percent was new.  The deep ruby-red colored wine offered notes of raspberry and cherry, with vanilla and baking spices.  On the palate this medium-bodied, well-balanced wine displayed notes of raspberry and tart cherries blending with silky tannins and ending with a medium-count finish of tart cherries and dusty oak flavors.

One never quit knows what to expect, especially at popular priced bar-food establishments.  We tried a bottle of Silk & Spice Red Blend Portugal 2023 from Sogrape Vinhos, S.A. Avintas, Portugal.  In 1942, Fernando van Zeller Guedes and fifteen friends co-found “Sociedade Comercial dos Vinhos de Mesa de Portugal,” now Sogrape and Mateus wine was born.  In 1962, they built their first winery with the capacity of producing nine million liters.  In 2010 the fourth generation of the Guedes Family began working at Sogrape.  The wine is a blend of thirty percent Touriga Nacional, thirty percent Syrah, twenty-five percent Alicante Bouschet and fifteen percent Tinta Roriz. The grapes were harvested and vinified separately by variety.  On arrival at the winery, the grapes were destemmed, and cooled for twenty-four hours, followed by Initial Fermentation for eight days, then almost simultaneously underwent Malolactic Fermentation. The different wines were kept separated and aged for about twelve months, before blending.  A deep ruby red colored wine that offered notes of ripe, cooked black fruit followed by traces of vanilla and mocha.  On the palate this medium-bodied, well-balanced wine displayed tones of rich fruit, blended with acidity and deep tannins, ending with a short-to-medium count finish of fruit, herbs and spices.

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MI.MOSA

Posted on August 8, 2026 by thewineraconteur

My Bride and I like to walk for exercise and just for some quiet time together.  So far, we have not solved any of the world’s problems, but it does give us a chance to get our “steps” in.  We like to take a 5K walk, if possible, daily and to break it up, we will go shopping, museums or different downtown areas. 

The other day found us in the downtown area of the City of Farmington, as there was a couple of stores that she wanted to check out, and afterwards, while walking we decided to try a new restaurant for us called MI.Mosa, a play of words off of MI (Michigan) and Mimosa, if you haven’t noticed one of our favorite morning libations.  My Bride was excited that she saw that all of the Mimosas for MI.Mosa were crafted with “Cuvée Brut Original” and she thought that she may have found another Sparkling Wine for the house, especially for our Sunday breakfasts.  The “Cuvée” turned out to be Charmat Method William Wycliff Winery “Brut” “American Champagne” NV, which is now part of Gallo (and they probably bought the winery for the designation).  A wine that was grandfathered in, so that it can claim the “American Champagne” designation and is I believe still made with Pinot Noir, Chardonnay, and Pinot Meunier.  Though we both had decided after having a recent bottle while we were in Las Vegas, that this current bottle of Brut was more Sec and sweeter compared to what we have at home, it was still fine.  Some aficionados of Mimosas claim that one only needs to waft the smell of the orange juice across the wine glass, but I still prefer my method of a tincture of orange juice is adequate.

It was a simple breakfast or brunch for us.  My Bride had two poached eggs with extra crispy bacon, and dry Rye toast, and she fell in love with the toast, and even took a photo of the package of the bread, that she will eventually search for.  I had an order of Short Rib Sliders with Grilled Onions, Pepper Jack and Horseradish Cream Sauce.  I ordered a glass of wine, and I requested to have the bottle placed next to my glass of wine for a photograph.  I don’t know how often they get such a request, but they humored me a brought a brand new sealed bottle, I guess to make sure that I wouldn’t try to top off my glass.  I pointed out to our water that instead of a punt at the bottom of the bottle, this bottle had their signature rose emblem for rosé.

I had a glass of Gerard Bertrand Cote des Roses Languedoc 2025. You can also see the rose embossed on the neckline of the bottle and also as part of the logo on the label.   Gerard Bertrand, a former rugby player and an heir to a line of winemakers, and a committed ambassador the wines of Southern France.   In 1975, he had his first grape harvest at Chateau de Villemajou, in Corbieres; he began his apprenticeship with his father, Georges Bertrand. In 2002, he began a conversion of his properties to biodynamic farming. By 2024, he along with many others celebrated one hundred years of biodynamics, and that almost his entire 930 hectares have achieved this goal. The Art Edition of Cotes de Roses features the work of artist Morgan Jamieson, along with Emma Bertrand and features a rose-shaped base.  All the artwork is intended to recognize the two soils of schist and limestone and the undulating terrain.  The wine is a blend of Grenache, Cinsault and Syrah; the different varieties are manually harvested and the whole bunches are left to macerate in a vat, and the juice is extracted after a short maceration, once the desired color has been achieved.  Initial Fermentation is done under temperature-control in Stainless-Steel vats, with a portion vinified in barrels; there is no Malolactic Fermentation, and the wine is bottled quickly.  This pale pink colored wine offered notes of strawberry, cherry and a touch of licorice.  On the palate this light-bodied wine and well-balanced wine displayed tones of strawberries and cherry and ended with a medium-count finish of the fruit and hints of shale and limestone.

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The DIA and Chartreuse – Part Two

Posted on August 5, 2026 by thewineraconteur

It was an enjoyable afternoon heading into the evening as we were now in the historic Park Shelton Hotel, and our Daughter-in-Law was in awe of the majesty of the Old-World charm of the lobby.  I had to smile, because she kept saying that she could definitely live there, after her kids were living on their own.

                                                                                                                                               This was a hotel back in the day, famed for having Diego Rivera and Frida Kahlo living there, when he was painting the masterpiece of a mural on the walls of the DIA glorifying the automobile and the assembly line.  The hotel was opened in 1926 as the Wardell Hotel, named after Fred Wardell of the Eureka Vacuum Company. Later it became part of the Sheraton group, originally as the Wardell-Sheraton, then later as the Park-Sheraton. When it ceased to be part of the Sheraton group it became the Park Shelton and it went from a hotel to an apartment building and now condominiums. Some of the famous celebrities that were there were George Burns and Gracie Allen, and Bob Hope. We also had a chance to wander the main floor, which besides have Chartreuse also had another restaurant and some independent ladies retail shops. One could still see the grandeur of the old hotel in some of the shops.  I have heard that most of the condos are owned by the faculty and staff of the adjoining university.

The last entrée dishes that we were sharing was Lamb Tenderloin with a Peppercorn Date Glaze, with “Cheesy” Grits, Confit Fingerlings, Lions Mane, Garlic Scapes, Braised Greens, Crispy Garlic and Tarragon.  The other entrée that we were sharing was Wagyu Flat Iron with Korean Braised Potato, Bok Choy, Trumpet Mushrooms, Bang-Bang Sauce, Carrot Salad and Sesame Seeds.  We had G.D. Vajra Barbera D’Alba DOC 2025.  G.D. Vajra is an estate in the Barolo district of Piedmont, and they are known for their red wines made from Nebbiolo, but they also produce wines from other varieties (both red and white).  The estate was established in the late Sixties, began to farm the family vineyards.  The family had vineyards since the Twenties but mostly farmed as sharecroppers. This wine is pure Barbera grown on the family estate, that has plots of different terroirs.  Aldo Vajra while still in the university, embraced organic farming and they are now certified.  The grapes under a long maceration and fermentation of twenty-six days, and then aged for about three months in Stainless-Steel.  This deep purple-red colored wine offered notes of blackberry and blueberry, followed by violets, herbs and spices and a touch of graphite.  On the palate this medium-bodied, well-balanced wine displayed tones of fresh dark fruit with a blending of some herbs and spices that end with a medium-count finish of fruit and a strong mineral terroir.

While the others shared the “Hostess Cake” of Cream filled Devil’s Food cake, with Chocolate Glaze, Buttercream Swirls and Strawberry gel.  They also enjoyed coffee and I suggested that they try a glass of classic green Chartreuse, an elixir that dates to 1605 by Carthusian monks; their verdict was that it reminded them of medicine.  I let them try some of my after-dinner wine, in honor of a hard-bound book my son was given by one of his elementary school teachers for his grasp of literature, the Complete Works of Edgar Allan Poe.  And I have to admit, that I always think of Poe’s “Cask of Amontillado,” whenever I see or hear the name of a legendary wine.  We nursed a glass of Bodegas Cesar Florido Cruz del Mar Amontillado Chipiona, Jerez, Spain NV.  This wine is made from old vines Palomino Fino.  The grapes are pressed and undergo fermentation and then at the desired sweetness the fermentation is arrested by the addition of grape liquor and then the wines are arranged for different aging processes, and then finally bottled.  This is a very simple explanation for a rather involved and time-consuming process.  This iodine-amber colored wine offers notes of roasted hazelnuts and caramel.  On the palate this medium-bodied, well-balanced wine displayed tones of dried hazelnuts and caramel blending into a medium-to-long count finish of bitter roasted nuts with that ends with a spicy sweetness.  I guess it is an acquired taste, because I was the only one that enjoyed it, but I thought they should try it.    

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The DIA and Chartreuse – Part One

Posted on August 2, 2026 by thewineraconteur

We go to museums often, sometimes just so that she can get her “steps” in, but the exhibits are always worth seeing.  My Bride recently found out that our daughter-in-law hadn’t been to the DIA, since maybe a grade school bus trip.  She immediately wanted to change that. The Detroit Institute of Arts was named the best by readers two years in a row by USA Today and has a three-star rating by Michelin Green Guide for Detroit.

We spent a couple of hours with them at the museum, which can hardly do the over one hundred exhibits in what is commonly appreciated as one of the top six museums in the country.  I have been going there consistently since my high school days, and to be truthful, I still see artwork that I don’t remember ever seeing.  We even stopped at the Kresge Court for a bit of nourishment.  The Kresge Court is named after S.S. Kresge who began with “dime stores” and eventually became K-Mart and was a major benefactor.  For years the Court was open air, but it is not protected from the elements and for years, my Bride would attend Breakfast with Bach sessions on the weekends.  I took advantage of the pause to enjoy a glass of Babich Wines Sauvignon Blanc Marlborough, New Zealand 2025, and the winery is an historic wine estate based in Auckland, New Zealand.  It was established in 1916 by Josip Babich who arrived from Dalmatia (Croatia).  Babich owns properties in many of New Zealand’s major wine districts.  In 1987 they built a winery in Marlborough, where most of their present-day operations are done.  The fruit for this wine is harvested from various vineyards.  The juice was fermented in Stainless Steel tanks, and they use a mix of wild and inoculated yeast, and then the wine is blended.  The soft-golden yellow wine offered notes of tropical fruits and florals and then followed by some notes of green vegetation.  On the palate this light-to-medium bodied, well-balanced wine displayed tones of grapefruit, guava and peach, kissed by a lily and followed by some greens and ending with a mouthwatering finish of fruit and herbs; perfect for a summer afternoon.

As the museum was closing, we took our son and wife to Chartreuse Kitchen & Cocktails for dinner which is probably our favorite place to dine after the DIA, if we are staying in the area. Chartreuse is a digestive, a color and a restaurant that almost feels like an adjunct to all the museums in the area, as well as the ever-growing campus of Wayne State University.  The restaurant is perfect for sharing plates, which come out not in the sequence that you order, but as the kitchen finishes each order.  We started with Twice Cooked Egg with Werp Farm greens, Brussell Sprouts, Locatelli cheese, with a Warm-shallot vinaigrette.  And Steak Tartare with Dijon Remmy, Mango, Avocado, Egg Yolk, Fried Shallots, Chili Oil, Cilantro and Vinegar Potato Chips.  At Chartreuse with its varied menu, it is sometimes easier to order glass of wine.  We started with Avinyou Caves Brut Reserva Cava Penedes, Spain 2022. In 1889, Joan Esteve Marcé travelled to France and learned to cultivate grapevines to be immune to phylloxera.  The Can Fontanals Estate is organic and replanted vines from 1978 to 1988 on deep and well drained loamy-silty soils with small accumulations of calcium carbonate.  This wine is a blend of sixty percent Xarel-lo, twenty-five percent Macabeu and fifteen percent Parellada and all estate grown.  The fruit is night harvested, soft-pressed and initial fermentation in temperature controlled Stainless-Steel tanks.  Second Fermentation is done by Methode Traditionelle and aged for eighteen months.  The golden-yellow sparkling wine with persistent medium-size bubbles offered notes of apples, lemon zest, white florals, pastry and minerals.  On the palate this medium-bodied, well-balanced wine displayed tones of peaches, almonds and dried pineapple with a fine mousse and good acidity that ended with a medium-count finish of dried pineapple and minerals.

Then the ladies had a couple of plates that they shared along with the dishes that the men ordered.  There was Grilled Skewers of Shrimp with Jicama Slaw, Hibiscus, Jasmine Rice, Grilled Broccolini, Ajvar, Chili Oil and Scallions.  The other dish was Walleye with Roasted Spring Onion, Marinated Leeks and Artichokes, Charred Squash with Lemon-Mustard Dressing and Grilled Lemon. The wine chosen was Chateau Belingard Bergerac Blanc 2017.  Chateau Belingard is in the heart of the Dordogne Valley in the Perigord region.  It has been farmed by the de Bosredon family since 1830, and each generation sharing a passion for the Bergerac and Monbazillac terroirs.  This wine is a blend of sixty percent Sauvignon Blanc, twenty percent Semillon and twenty percent Muscadelle grown of limestone, covered in sandy and gravelly clay.  A deep yellow colored wine that offered notes of green apples, pears and quince followed by vanilla.  On the palate this light-to-medium-bodied, well-balanced wine displayed tones of the ripe tree fruit and stone fruit ended with a nice refreshing medium-count finish of fruit, minerals, and a touch of honey and a trace of menthol.

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Sparkling and Rosé Tasting – Part Four

Posted on July 30, 2026 by thewineraconteur

It was getting to the end of the wine tasting at The Fine Wine Source in Livonia, Michigan, and since The Wine Raconteur, Jr. was there with his Bride, it was fun watching them decide on which wines to get, and then they also discussed the possibility of getting some Sauternes wines as well.

We then proceeded to try Klinker Brick Winery Bricks & Roses Lodi-Mokelumne River 2025. I have become a great fan of Lodi and Klinker Brick Winery since 2017 is a winery that I have actually tried seven of their wines and all were winners. Klinker Brick Winery is in its Sixth Generation, but they began as grape farmers and would sell their fruit originally to the home wine makers and Zinfandel was the main crop in this area. Eventually they began selling the crops in the latter part of the 1900’s to other wine makers and eventually they took the plunge themselves as there was a strong demand for their crops. They have about sixteen plots of land, mostly along what is known as the Lodi-Mokelumne River as well as some in the Clements Foothills. They produced their first bottle of Zinfandel in 2000, and their first Syrah in 2001.  This wine is a classic Rhone-style blend of Grenache, Carignane, Syrah and Mourvèdre.  I will opine that this wine is probably fermented and aged in Stainless Steel to maintain the youthfulness and freshness.  A soft salmon colored wine that offered notes of red fruit, some florals and some subtle nuances of herbs and spices.  On the palate this light-bodied, well-balanced wine displayed tones of raspberry and red cherry blending with some tangy acidity and ended with a short-to-medium-count dry finish of fruit and spices.   

The penultimate wine of the tasting was Chateau de Montguéret Cabernet Rosé D’Anjou Le Petite Saint Louis Loire Valley 2024. Chateau de Montguéret is located in the heart of the Lys-Haut-Layon, bordered by the Layon River and at the crossroads of Anjou Noir and Saumur on a mosaic of terroirs of deep schist, Saumur limestone and sandy-clay soils.  This is a hundred-hectare estate that is balancing tradition and modern winemaking.  This wine is pure Cabernet Franc from vines that average about sixteen years of age.  The fruit undergoes direct pressing, and fermentation and aging in temperature-controlled Stainless-Steel tanks.  This pale pink wine offered notes of red fruits, florals and spices.  On the palate this light-bodied, well-balanced wine displayed tones of strawberries, cherries and some Grenadine mixing with some fresh acidity and ending with a medium-count finish of red fruits and spices.    

The final wine was Turley Wine Cellars Zinfandel Rosé California 2023.  Turley Wine Cellars was established in 1993 by Larry Turley, a founder of Frog’s Leap Winery in Rutherford, when he decided that he wanted to work with old vines and a smaller, more intimate production size.  For two years, he worked with his sister Helen Turley, a wine consultant and winemaker.  He makes thirty wines from thirty-five different vineyards, about half are estate and the others are long-term leases, with some vines over a hundred years of age.  This is his version of a Provencal rosé, but with Californian attitude, his concept of a “white zinfandel” and first made in 2011.  The fruit for this wine is hand-harvested early, fermented in Stainless-Steel tanks using indigenous yeast and then then aged for seven months in used French Oak barrels, then bottled unfined and unfiltered.  This pink to light red colored wine offered notes of red fruits, currents and melons with florals and spices.  On the palate this light-to-medium bodied, well-balanced wine displayed tones of strawberries, cherries, currants mixed well with bright acidity to end with a fresh and dry rosé with a medium-count finish of fruit and petrichor.     

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Sparkling and Rosé Tasting – Part Three

Posted on July 27, 2026 by thewineraconteur

It was quite a lively tasting event at The Fine Wine Source in Livonia, Michigan.  I had got to the tasting early and was looking for a good place to put my hat, when I ran into The Wine Raconteur, Jr. and his Bride, so I began the tasting early and it worked out well.

We were beginning with the Rosé wines, and we had Chateau Mourgues du Gres “Fleur d’Eglantine” Rosé Costieres de Nimes 2024.  A former agricultural estate of the Ursulines de Beaucaire since the Sixteenth Century.  “Mourgues” is the word for nuns in the Provencal dialect and “Gres” refers to the round rocks that is part of the defining part of the soil of the Costieres de Nimes.  Francois Collard returned to his family estate in 1990, confident of the terroir and the newborn Costieres de Nimes AOP and his first bottling was 1993.  The estate has forty hectares of vineyards.   Costieres de Nimes is the southernmost region of the Rhone appellations, and the entire region is based on the round rocks. The wine is a blend of sixty percent Grenache Noir, thirty percent Mourvèdre and ten percent Syrah.  After the crush, the varietals are blended prior to fermentation.  The wine stays on the fine lees for a month and then is aged for two months in Stainless Steel, and there was no Malolactic Fermentation involved. This is a rose-petal colored wine offering notes of red fruit and florals.  On the palate this light-bodied, well-balanced wine displayed tones of cherry, strawberry, and raspberry, ending with a short-to-medium count finish of fruit, subtle spices and terroir.

The next wine was Podere Ciona Rosé Toscana IGT 2022.  Franca and Franco Gatteschi were looking for a place in the countryside to retire to, after many years of working in Italy and abroad, when they came across a small, beautiful, albeit run down property: 100 acres of land, mostly wooded with 10 acres set aside for cultivation, of which 2.5 acres already had vineyards; a house from the 18th Century, abandoned for more than 40 years; and, above all, a view without equal on the Chianti hills, with Siena in the distance.  It really sounds idyllic and makes one ponder how this property was neglected and ignored for years.  “They purchased the estate at the beginning of 1990, and they immediately started the reconstruction work on the main house (it took nearly three years). They also set up a small but well-equipped wine cellar for making wine.  The Rosé was made entirely of Sangiovese in the saignée method.  The vines are from six to nineteen years of age and planted on quartz, clay schist and marl.  The fruit is manually harvested in small baskets and then de-stemming, berry by berry for a slight crush in Stainless Steel vats for ten to twelve hours of skin contact and no Malolactic Fermentation. The wine is then aged for about six months in Stainless Steel and then further fined and bottle-aged for six months before distribution. There were about one hundred-eighty cases produced of this wine.  A pretty salmon-pink color wine that offered notes of red fruits and herbs and spices.  This light-to-medium bodied, well-balanced wine displayed tones of raspberry, peach and lychee nut with herbal qualities and ended with a short-to-medium count finish of fruit, spices and terroir.

We followed with Chateau Gassier Rosé Cotes de Provence 2025.  Georges Gassier represents six generations of winemakers in the Provence region.  The estate sits at the foot of the Sainte-Victoire that has been immortalized in over eighty paintings by Paul Cezanne.  In 1982, Antoni Gassier, the owner of an estate in the Var region, acquired the Gassier property in Puyloubier, along with its forty hectares of vines on red clay and limestone soil and using organic farming methods.  The wine is a blend of Grenache, Cinsault, Syrah and Vermentino.  The grapes are harvested at night, allowing the berries to be picked at a cool temperature and limiting the risk of oxidation.  This is followed by direct, slow and gentle pressing, to reduce the excessive coloring of the juice.  The juice is then kept at a low temperature to preserve the fresh aromas, before fermentation begins in Stainless Steel tanks and limited aging time to keep the wine youthful.  A pale peach colored wine that offered notes of strawberries, currants and peaches.  On the palate this light-to-medium bodied, well-balanced wine displayed tones of strawberry, cranberries and currants and ended with a medium-count finish of strawberries and cranberries.     

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Sparkling and Rosé Tasting – Part Two

Posted on July 24, 2026 by thewineraconteur

I was in the midst of a wine tasting at The Fine Wine Source in Livonia, Michigan and it was even more fun, because unbeknownst to me The Wine Raconteur, Jr. was there with his wife.

We were still in the sparkling wine and enjoying Louis Roederer Collection 246 Brut Champagne NV.  The winery was established in 1776 and they are celebrating their 250th anniversary; and later a nephew Louis Roederer took over and renamed the house after himself; and it is still family owned.  In 1845, they were far-sighted enough to purchase several grand cru vineyards to add to the estate, instead of solely relying on the local growers for grapes.  Today they own six hundred acres of land in the Montagne de Reims, Vallee de la Marne and the Cotes de Blancs.  Collection 243 is based on the year 2018 and the fruit is harvested from three of their estate vineyards, as well as from some of their contract grower estates.  It is a blend of fifty-four percent Chardonnay, thirty-five percent Pinot Noir and eleven percent Meunier.  This juice is also blended with their “Reserve Perpetuelle” created in 2012.  This collection is fifty-five percent of 2021 vintage, and thirty-five percent Perpetual Reserve of 2012,13,14,15,16,17,18,19,20 and ten percent Reserve wines aged in oak from 2012,13,14,15,16,17.  A light golden color with persistent fine bubbles offered notes of plums, nectarines and mango with lemon and lime zests, vanilla, and smoky minerals.  On the palate this medium-bodied, well-balanced sparkling wine displayed tones of tropical fruit, traces of yellow apple blending with fresh acidity, and a graceful mousse ending with a good medium-count finish of fruit, zest, smokiness and minerals.

We were treated to a tasting of Champagne Andre Clouet “Chalky” Brut NV.  Champagne Andre Clouet is a grower Champagne in the Grand Cru village of Bouzy, and its wines are made exclusively from Pinot Noir on their eight-hectare estate on the famous chalk soils of Champagne.  Jean-Francois Clouet, a Bouzy native with a family history in the region before the Seventeenth Century.  1741 is the year that the foundation of house was built by Andre.  I was a little surprised, because this wine was pure Chardonnay, from vineyard sources of one third of the southern slopes of Montagne de Reims and two thirds on the Cote de Blancs.  The fruit was handpicked, and immediately soft pressed and initial fermentation was done in small Stainless-Steel vats and then aged in the bottle for seventy-two months on the lees until ready for the secondary fermentation.  A soft golden-yellow colored sparkling wine with persistent fine bubbles that offered notes of citrus fruits with splashes of mangos and passion fruit and chalk minerals.  On the palate this medium-bodied, well-balanced wine displayed tones of tropical fruits, lemon and lime zests, blending with a fine lightly sweet mousse, and ending with a long-count finish of fruit, smokiness and chalky minerality.

The last of the sparkling wines that we had was Champagne Andre Clouet 1911 Grand Cru NV.  Champagne Andre Clouet is a grower Champagne in the Grand Cru village of Bouzy, and its wines are made exclusively from Pinot Noir on their eight-hectare estate on the famous chalk soils of Champagne.  Jean-Francois Clouet, a Bouzy native with a family history in the region before the Seventeenth Century.  1741 is the year that the foundation of house was built by Andre.  This wine is dedicated to the small cache of wines that had been hidden away for more than eighty years, and it is called “Un jour de 1911.” This special cuvee is made of Pinot Noir from three vintages: twenty-fiver percent 1995, fifty percent 1996 and twenty-five percent 1997.  It is aged from 120 to 150 months, because of the vintages, on the lees.  This golden colored sparkling wine with fine persistent bubbles offered notes of apricots and nougat, with rose petals and jasmine.  On the palate this full-bodied, well-balanced sparkling wine displayed tones of dried and candied fruits, pineapple with good acidity and a fine mousse with a trace of salt and ending with a long-count finish of candied fruit, a touch of honey, and a chalky, mineral exit.    

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Sparkling and Rosé Tasting – Part One

Posted on July 21, 2026 by thewineraconteur

I recently did a tasting at The Fine Wine Source in Livonia, Michigan and I got there early, and I wandered into the tasting room, and I ran into The Wine Raconteur, Jr. and his Bride, a bonus for the day.

I will begin by discussing Thibaut Henrion Treille Crémant Cabernet Franc Rosé Loire Valley 2022.   Domaine de la Treille is in the village of Saint Macaire du Bois, not far from Saumur. The estate is forty-two hectares of clay, silt and sandy soil. Since January 2014, Thibaut Henrion has taken over the estate from Gabriel Taillée (who came from a family of millers and winegrowers).  The farming methods used have always been environmentally friendly and are now certified since 2019.  This wine is pure Cabernet Franc and made in the classic Methode Champenoise.  Outside of Champagne, the Loire Valley is the biggest producer of sparkling wine in France; and can only be produced in the sub-regions of Anjou, Saumur and Touraine.  Typically, the Crémant de Loire spend about nine months in the bottle during the second fermentation, and the Rosé style only accounts for about ten percent of the production.  Even though this wine is labeled Brut, I have always heard that the French make the wine a tad sweet, because they believe the American like to see the word Brut, but like a touch of sweet.  A pale pink colored wine with continuous fine bubbles offered notes of strawberries and raspberries and a trace of anise. On the palate this light-to-medium bodied, well-balanced wine displayed tones of strawberry, raspberry, citrus and licorice with a soft mousse ending with a medium-count finish of fruit, citrus, some spice and a soupcon of honey.

We then had Paula Kornell Wines Brut California Sparkling Wine NV.  This sparkling wine was the perfect way to begin the tasting, as it is a California wine and comes from certified sustainable vineyards in the some of the coolest growing regions and are managed by fifth-generation grape growers.  The wine is entirely done using Stainless-Steel and then glass, without the use of any oak.  The wine is made in the classic Methode Champenoise and not by the bulk method.  A blend of eighty percent Chardonnay and twenty percent Pinot Noir.  After the Initial Fermentation the wine was aged for twenty-four months, before disgorgement and then a few more months before being released for retail.  A beautiful golden color with consistent small bubbles offered notes of peaches, apricots and lemon zest along with white florals.  This medium-bodied, well-balanced wine displayed tones of green wines, fresh fruit, racy acidity, a mild toasty mousse and ending with medium-count finish of fruit and florals.  And way too nice for Mimosas.

Then we crossed the pond to have Champagne J M Gobillard et Fils Brut Tradition NV.  Gervais Gobillard decided to buy his own vineyard in 1933 in Hautvillers, the home of Dom Perignon.  He bought one hectare of vines, and his wife had a few plots as well, because he wanted to make his own Champagne.  The family business now has thirty-three hectares, devoted to sustainable vine growth and has a level 3 HVE certification (High Environmental Value).  The wine is thirty percent Chardonnay, thirty-five percent Pinot Noir and thirty-five percent Pinot Meunier.  Traditional blending of the three Champagne grape varieties. 35% to 40% of reserve wines are reincorporated during the blending process to obtain our own house style each year, with great consistency in taste and quality.  A minimum of two years of traditional aging technique in the cellar is required.  This pale gold colored wine with fine consistent bubbles offered notes of apple, pear and mango followed by biscuits and herbs.  This medium-bodied, well-balanced sparkling wine displayed tones of apple, pear, and a kiss of pineapple blending with subtle acidity and an interesting mousse and ending with a medium-count finish of fruit, spices and minerals.  

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Fine Wine Source Club – July 2026

Posted on July 18, 2026 by thewineraconteur

It is that time of the month to pick up the curated club selected wines from The Fine Wine Source in Livonia, Michigan.  I know that sometimes it seems like I live there, but I promise you that I don’t, but there are always wonderful wines to discover. 

The wine representing the Old World is Vite Colte Gavi “Aureliana” Piedmont, Italy 2024; and depending on the market the wine could be labeled as Terre da Vino brand.  The winery was founded in 1980 and is situated below the most prestigious Barolo cru vineyards, and the architectural design has been reviewed by many modern architecture periodicals.  The wine is pure Cortese grape and comes from vineyards with alluvial soils with silty clay sediments and interspersed with reddish brown grit.  The grapes are soft pressed, and the must ferments in temperature controlled Stainless-Steel vats, followed by a short aging period on the lees, also in Stainless-Steel vats to maintain the freshness and the fruit.  The soft straw-yellow wine offered notes of green apples, ripe pears, white florals, freshly cut hay and a touch of anise.  On the palate this medium-bodied wine displayed tones of the green apples and pears, well-balanced with crisp acidity and ending with a medium-count finish of fruit and subtle minerality.

The wine representing the New World is Klinker Brick Albarino Lodi-Mokelumne River, California 2025.  Klinker Brick Winery is in its Sixth Generation, but they began as grape farmers and would sell their fruit originally to the home wine makers and Zinfandel was the main crop in this area. Eventually they began selling the crops in the latter part of the 1900’s to other wine makers and eventually they took the plunge themselves as there was a strong demand for their crops. They have about sixteen plots of land, mostly along what is known as the Lodi-Mokelumne River as well as some in the Clements Foothills. They produced their first bottle of Zinfandel in 2000, and their first Syrah in 2001.  The term “Klinker Brick” refers to the dense, dark-colored bricks once used in Lodi’s historic buildings; known for their strength, individuality, and durability.  While Albarino is thought of an Iberian wine, the sandy loam soil along with the hot and cold exchange that is found in Lodi works for this varietal, as well as the other grapes that they grow.  A very pale golden wine that offers notes of stone fruit, pear and honeydew followed by Meyer Lemon zest and then traces of minerals.  On the palate this medium-bodied, well-balanced wine displays tones of green apple, peach and pears this crisp, dry wine opens with mouthwatering acidity and then ends with a medium-count finish of fresh fruit, zest and hints of terroir.

Another enjoyable addition to the rather low-key presentation of The Fine Wine Source is the on-line appearance of the current Wine of the Week.  This week is Chateau Ducasse Graves Blanc 2024.  The estate makes both dessert and dry white wines, and they have been considered great value for decades.  The soil is clay and limestone on fissured bedrock.  The wine is seventy percent Semillon and thirty percent Sauvignon Blanc and the vines average about thirty-five years of age and is thirteen hectares in size.  The Maceration, Initial Fermentation and Malolactic Fermentation was done in Stainless Steel and then aged for six months in Stainless Steel as well.  The pale straw-colored wine offers the classic notes of grass and some lime.  On the palate fresh citrus and a touch of apple, balanced and dry with a nice finish of terroir.   

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