Korbin Kameron at The Fine Wine Source 2026 – Part Three

Posted on August 29, 2026 by thewineraconteur

We were coming up to the end of the tasting of Korbin Kamerin wines hosted by Korbin Ming at The Fine Wine Source in Livonia, Michigan.  It may appear to be a quick tasting, but we had already had seven wines and had five more to go.  What a delightful session.

After having two Library Reserve Cabernet Sauvignon wines, we were tasting the newest offering of Korbin Kameron Cabernet Sauvignon Moon Mountain District 2021 from Moonridge Vineyards.  I think I should mention the estate vineyard, which is predominately an ancient seabed sprinkled with a layer of volcanic ash, on loam and clay-loam with gravel on top, which causes the soil to be well-draining and causes the vines to dig deeper.  The wine is pure Cabernet Sauvignon and aged for eighteen months in French Oak, of which half is new and they produced two hundred-fifty-five cases.  This deep purple-red wine offered notes of Cassis and Blackberries, followed by a trace of lavender, menthol and Sous-bois.  On the palate this full-bodied, well-balanced wine displayed tones of fruit-forward black fruit, with cacao and espresso blending with firm tannins and ending with a long-count finish of fruit, herbs, menthol and terroir.

We then enjoyed two Library Reserve wines of Korbin Kameron Estate Blend Red Wine Cuvée Kristin Sonoma Valley 2006 and 2007.  The 2006 Cuvée is a Bordeaux-style blend of Cabernet Sauvignon, Petite Verdot, Cabernet Franc, Malbec and Merlot.  The wine is aged for eighteen months in French Oak of which sixty percent is new, and seven hundred-sixty cases were produced.   A deep ruby-red wine that offered notes of blackberries and currants, followed by dark chocolate, anise and Sous-bois.  On the palate this full-bodied and well-balanced wine displayed dark fruits, well blended with still striking tannins (after twenty years) and ending with a long-count finish of rich dark fruit, terroir and a touch ethereal smokiness.  The 2007 Library Reserve of which seven hundred-sixty cases were produced as well.  This ruby-red wine offered notes of blackberry, cherry and cassis, followed by oak, spices and Sous-bois.  On the palate this full-bodied, well-balanced wine displayed tones of rich dark fruit, followed by oak, spices and Sous-bois and blending with vibrant tannins and ending with a long-count finish of fruit, spices and terroir.  We then had the Korbin Kameron Proprietary Red Wine Estate Blend Cuvée Kristin Moon Mountain District 2019.  This wine was aged for eighteen months with French Oak of which seventy-five percent was new and there were one hundred-fifty-five cases produced.  This deep garnet-purplish wine offered notes of black and red fruits, rhubarb and figs and a touch of rose petals and Sous-bois.  On the palate this full-bodied, well-balanced wine displayed tones of blueberries and cherries with cola and peppercorns blending with rich tannins and ending with a long-count finish of fruit, spices and terroir.

The final wine of the tasting, which is a coup for The Fine Wine Source, as this wine is normally only offered at the winery and it was a Korbin Kameron Cabernet Sauvignon Reserve Mount Veeder Napa Valley 2021.  Mount Veeder is the mountain appellation for Napa Valley where the soil is an ancient seabed with just a smattering of volcanic ash, and the balance of the soil is shale and sandstone; and due to the slopes, there is limited use of machines, and most of the work is manual.  The wine is aged for eighteen months in French Oak, of which seventy-five percent is new and with a production of fifty cases, or two barrels.  I must apologize as I am not a great photographer and the label is printed on the bottle, so the clarity is not that good, but I try, or maybe it is me after tasting the first eleven wines.  A deep, dark inky garnet-red colored wine that offered notes of black cherry, blackberry and cassis followed by cedar and Sous-bois.  On the palate this full-bodied and perfectly balanced wine recalls the Medoc. Instead of California, as it is chewy, as compared to jammy and displayed tones of black cherries, blackberries and currants with oak, vanilla and black pepper blending with big firm tannins that ends with a long-count finish of dark fruit, spices and terroir; a wine for the cellar to be fully appreciated.      

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Korbin Kameron at The Fine Wine Source 2026 – Part Two

Posted on August 26, 2026 by thewineraconteur

It was a very festive day at The Fine Wine Source in Livonia, Michigan with Korbin Ming, the winemaker at Korbin Kameron as he was pouring his Mount Veeder wines from his Moonridge Vineyard straddling Sonoma County and Napa Valley.  A winery above the cloud line.

We started off the tasting with Korbin Kameron Sauvignon Blanc Moon Mountain District, Sonoma County 2024 from Moonridge Vineyards.  Moon Mountain District AVA which is a sub-appellation of the Sonoma County AVA.  Moon Mountain is for the western slopes of the Mayacamas mountains between Sugarloaf Ridge and Carneros, while Mount Veeder AVA encompasses the eastern slopes.  The AVA is named after Moon Mountain Road which runs through the area and means “valley of the moon” in the local Native American dialect.  The AVA was granted in 2013, because of the region’s iron-rich volcanic soils, quite distinctive from the sedimentary soils of the surrounding area.  This wine is seventy-five percent Sauvignon Blanc and twenty-five percent Semillon.  Initial Fermentation is in Stainless Steel followed by Malolactic Fermentation in French Oak barrels, eighty percent neutral and twenty percent new, for four months.  A pale straw-colored wine offering notes of lemon, lime, and wet stones, and a dash of pepper.  On the palate this medium-bodied wine with bright acidity displayed tones of citrus and melons, while ending with a medium-count finish of fruit and terroir.

We then followed with a couple of wonderful Merlots.  Korbin brought a great Library wine of Moonridge Vineyards, and it was Korbin Kameron Merlot Sonoma Valley 2007, and I had the good fortune to taste and buy this wine originally in 2020 and here are my original notes; “We started the red wines with a selection of their Merlot wines. The Moon Mountain AVA is a very new subregion of the Sonoma Valley, as it was only awarded status in 2013.  The wines were all aged for eighteen months in French Oak, of which half was new.  Production of wine was four-hundred-seventy-five-cases each year and easily ten plus years of cellaring would be wonderful.  I am and have always been partial to Merlot wines since my teens, and these were some of the best Merlot wines that I have had with a nose of red fruits and spice, with a taste of lush cherries and they all had a charming silky tannin finish.  The finish on the 2007 just would not end, and I am glad that I nursed it, before going on to the newer vintages.”  I might take a moment more and opine that this wine was even more so than before and I still have some in the cellar.  This was followed by the Korbin Kameron Merlot Moon Mountain District 2021.  Unlike the earlier vintages the production for this wine was one hundred eighty cases.  This deep ruby colored wine offered notes of dark plums and currants, followed by violets and spices.  On the palate this full-bodied, well-balanced wine displayed tones of black cherries, and mocha blending with firm tannins and good acidity ending with a medium-to-long finish of black fruit, spices and terroir.

We then had two more Library wines that Korbin Ming brought for our tasting.  The first was Korbin Kameron Cabernet Sauvignon Sonoma County 2006.  This wine was aged for eighteen months in French Oak, of which half were new and there was a production of eight hundred cases.  This deep ruby wine offered notes of black fruits, roses, molasses and toffee, vanilla and Sous bois.  On the palate this full-bodied, well-balanced wine displayed tones of red cherry, black currants, figs and dates, truffles and tobacco blending now with well-integrated tannins and ending with a long-count finish of fruit, spices and terroir.  Which pleased me very much as we have some of this vintage in the cellar. We then followed this wine with Korbin Kameron Cabernet Sauvignon Sonoma County 2007 blended with five percent Merlot.  As before, this wine was aged for eighteen months in French Oak, of which half were new and there was a production six hundred and sixty-five cases.  This dark ruby wine offered notes of black cherry with other black fruit, followed by some pepper and Sous-bois.  On the palate this full-bodied, well-balanced wine displayed tones of black cherry, currants and plums, with spices blending with well-integrated tannins and ending with a long-count finish of fruit, spices and terroir.       

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Korbin Kameron at The Fine Wine Source 2026 – Part One

Posted on August 23, 2026 by thewineraconteur

It is a tradition at The Fine Wine Source in Livonia, Michigan that as the proprietor Jim Lutfy celebrates his birthday, Korbin Ming of Korbin Kameron flies in to celebrate the event, as well as introducing his new wines and he also brings some “Library Collection” wines for the crowds to taste.  There was also a Birthday salutation recorded by one of the local television luminaries while I was there.

I have been watching the reconstruction of the winery after the Tubbs Fire in 2018, in which they lost buildings, homes and part of the vineyard.  The winery is named after Mitchell Ming’s fraternal twins Korbin and Kameron, and it is located high above Sonoma Valley on Mount Veeder, on a 186-acre property where they grow several diverse varietals.  Moonridge Vineyard is a family endeavor, and a home above the clouds at times.   The estate was planted in 2000, and it sits on the ridge of Mount Veeder on Mayacamas Mountain Range and straddles the Napa/Sonoma County line at 2,300 feet in elevation.  Most of the estate is in Sonoma County and they can look out and see Santa Rosa, Sonoma Mountain and on a clear day the Pacific Ocean.  Then if you turn around you are looking at Oakville and Rutherford, below the fog line.  That is the beauty of a mountain winery and one of the added benefits is a couple of hours of extra sunlight for the vines.   Korbin is the General Manager, Viticulturist and Winemaker with degrees from Boston University and UC Davis.

We started the tasting with his two new wines, Chardonnay wines from different vineyards.  Korbin Ming has begun producing Moonbeam Chardonnay Massa Vineyard Carmel Valley 2023, which is produced by Moonridge Vineyard, the parent company and estate of Korbin Kameron Winery.  Even the labeling is different and depicts a line drawing of Korbin’s dog Kiera.  While the wines of Korbin Kameron are from the family estate on Mount Veeder, this is a completely new venture, using the Massa Vineyard in Carmel Valley, with an elevation of 1,500 feet and ten miles from the Pacific Ocean.  Massa Vineyard was formerly Heller Estate and was a very early champion of dry farming and organic farming.  The Chardonnay rootstock was planted in the 1970s of unknown Chardonnay clones.  This wine was produced using an Oxidative Fermentation, with SO2 after fermentation to bring color back and to block Malolactic Fermentation.   The wine was aged for eighteen months on gross lees in Neutral Oak and Stainless-Steel drums with no lees stirring and racked to tank for bottling.  Oxidative Fermentation is like a controlled process found in Sherry or Vin Juane.  This initial wine created seventy-five cases produced and The Fine Wine Source purchased the entire lot.  This pale golden colored wine offered subtle notes of caramel and toasted almonds.  On the palate this light-to-medium bodied, well-balanced wine displayed tones of muted green apples and melons, with astringency and ending with a medium-count finish of soft fruit and nuts.  A very low-key and interesting Chardonnay.

Korbin Ming also created Moonbeam Chardonnay Alder Springs Vineyard Mendocino County 2023 and produced and bottled Moonridge Vineyard.  Alder Springs Vineyard was formerly a cattle operation Alder Springs Ranch, and initial planting was done in 1993.  The vineyard is at 2,400 feet elevation above Laytonville in Mendocino and twelve miles from the Pacific Ocean. The vineyard is organically farmed and has a cool climate that lends the fruit to have higher acidity and lower alcohol.  The vineyard was planted with Chardonnay clones: Heintz for acidity, and Clones 548 and 124 for complexity, aromatics and depth.  This wine was aged for sixteen months on the lees in a mix fifty percent neutral oak, twenty-five Austrian Oak and twenty-five percent Stainless-Steel.  Sixty cases were produced and the entire lot was purchased by The Fine Wine Source in Livonia, Michigan.  This soft golden colored wine offered notes of green apples, stone fruits and toasted almonds.  On the palate this light-to-medium bodied, well-balanced wine displayed tones of fresh fruit, Vanilla and toasted almonds ending with a finish of subtle fruit and minerality.  Part of the original Moonridge Estate was damaged along with outbuildings, the family home and some vineyards.  The damaged vineyard was replanted with Chardonnay which will create a third Chardonnay, an Estate version with the 2024 vintage estimated to produce twenty-five cases and the 2025 vintage to produce forty cases. 

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Fine Wine Source Club – August 2026

Posted on August 20, 2026 by thewineraconteur

Every month, for sure, I stop at The Fine Wine Source in Livonia, Michigan to pick up the two club selections.  There is always a wine from the Old World and one representing the New World, plus additional advantages for being a club member.

The wine representing the Old World is Pont du Rhone Passion Terroirs Cotes du Rhone 2024.  Passion Terroirs is an expression of the historical and geographical richness of the region.  The wine is a classic blend of Grenache, Syrah and Mourvèdre, grown on combinations of lands of clay and chalk and rolled pebbles.  The fruit is destemmed, crushed and undergoes Fermentation for about twelve days and then is aged for about twelve months in French Oak.   The deep ruby-red wine offers notes of raspberry and blackberry, along with traces of mint and hibiscus, black tea and dried coffee beans.  On the palate this medium-bodied, well-balanced wine displays tones of black fruits blending with dusty tannins and ending with a medium-count finish of fruit, herbs and terroir.     

The wine representing the New World is Celani Family Vineyards Vincenza Rose Wine Napa Valley 2024.  I have often written about Tom Celani and his wines, as he and his father had the Miller distributorship years ago, and then Tom discovered wines and now he has a twenty-acre Italian villa in Napa Valley since 2005.   The estate was known prior as The Big Ranch owned by the Mulholland’s.  This wine is crafted from the free run juice of the Estate’s Cabernet Sauvignon, Cabernet Franc and Merlot grapes grown in the Oak Knoll district.  This is a very bright rose-colored wine that offers notes of cherries, cranberries, raspberries and watermelon.  On the palate this light-to-medium bodied, well-balanced wine displays fruit-forward tones of cherry, kiwi, and pear blending with refreshing acidity and ending with a crisp, medium-count finish of fruit and minerals.

As I was picking up the club selections, I had the chance to try Roberts + Rogers Red Wine Blend “Cuvée Jimmy & Remy” Napa Valley NV.  This is their third release of this special wine and exclusive to The Fine Wine Source.  This winery was started by two friends in 2000, and the first label of Roberts + Rogers was 2009.  This is a special blending of multiple vintages, with oldest dating back to 2013, blended with six other vintages.  This wine is pure Cabernet Sauvignon featuring fruit from St. Helena and three separate Howell Mountain sources.  This Cuvée is ready to be enjoyed immediately.  A rich deep dark ruby wine that offered notes of black cherry, currants, blackberry and plum followed by chocolate and cocoa, tobacco and cedar.  On the palate this full-bodied, well-balance wine displayed multiple layers of fruit and textures, a big fruit-forward wine with an intense ending of a long-count finish of fruit, spices and terroir.

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A Visit to the Michigan Heroes Museum

Posted on August 17, 2026 by thewineraconteur

We both like museums and history, not to mention meals with wine.  My Bride has mentioned the museum often to one of her friends and off we went to Frankenmuth, Michigan for a nice day trip.  We have covered Frankenmuth, Michigan a few times.  Now keep your lederhosen on, and we will get back to museum soon enough.

I first heard about the Michigan Heroes Museum on the radio.  The museum is not about war, or battles; rather it is unique in that it honors the men and women of Michigan and their individual ordinary lives, caught up in and sometimes ended by the experience of war.  There are over nine-hundred exhibits, most of which rotate, because of the lack of space, starting with the Spanish-American War to the War on Terrorism, and with a side exhibit honoring the Michiganders in the Space Program. It also features more Medals of Honor than any other museum in the United States.  The volunteers that were there were truly dedicated, and one said that during the lockdown in the state, they received massive amounts of material honoring individuals I was stopped by an exhibit that I may have missed the last time honoring Commander Chaffee of Grand Rapids, and I remember as a kid in elementary school how we were all fascinated by NASA and the Space Program.  We were watching the pre-launch flight of Apollo 1, when in burst into flames and he died with his fellow astronauts Virgil “Gus” Grissom and Ed White at Cape Kennedy.

After our tour we went to a wine bar in Frankenmuth called Prost Bar and Charcuterie, owned by a couple from Sault Ste. Marie, Ontario, Canada.  We started with Bavarian Pretzels with Honey Mustard and Warm Beer Cheese.  Our friend had a Kale Salad, and my Bride had a Caesar Salad, and the salads were so large, they couldn’t eat it all.  The ladies had Mary Taylor Coteaux du Giennois Blanc Cuvée Alice Berthier Loire 2023.  Mary Taylor Wine represents the two decades of working in European wine industry.  She prefers the European system of “place name” or appellation and tries to offer the terroir of the region.  The Coteaux du Giennois received AOP status in 1998, although the region has been producing wine sine the Second Century.  Alice is from the Vignobles Berthier, a thirty-two hectare winery in the Loire, and now the winery is managed by her nephews.  The soil is a mix of fifty percent silex from St. Pere, thirty percent limestone and twenty percent clay from Pougny; with the vines being about thirty years of age and each plot is vinified separately.  The Sauvignon Blanc grapes are immediately pressed and the juice is allowed to settle for thirty-six hours and Initial Fermentation is from indigenous yeasts in temperature-controlled Stainless-Steel tanks.  The wine goes through Malolactic Fermentation until the spring on its lees and then rests in the bottle for eight months prior to release.  The pale golden wine offered notes of pear, white florals and a hint of Sous-bois.  On the palate this light-bodied, well-balanced wine displayed tones of pears and apples with dried grass blending with a touch of crisp acidity and ending with a good-medium-count finish of fruit, herbs and terroir.

I skipped the salads and went with a “Smash Burger” with Potato Wedges, that I shared with the ladies.  I went with a glass of Bodegas Ego Goru-Verde (Goru-Organic Monastrell Jumilla, Spain 2024, since I was the only one having meat or as the ladies prefer – protein.   Bodegas Ego or Ego Bodegas was established in 2011 by the husband-and-wife team of Santos Ortiz and Ioana Paunescu and is about thirty-five hectares of vineyards, planted predominantly to Monastrell (Mourvèdre).  The vineyards are on the average of twenty-years of age, and they are certified organic farming.  The wine was fermented and aged was not oaked, but the vatting was not stated.  A deep purple wine that offered notes of blueberries, violets and spices.  On the palate this medium-bodied, well-balanced wine displayed notes of black and red fruits blending with soft tannins and ending with a medium-count finish of cherries, spices and herbs.       

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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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