October 2020 Wine Club Selections

Posted on November 1, 2020 by thewineraconteur

The month is almost over and I am just getting to discuss the wines from my local club, the Fine Wine Source of Livonia, Michigan.  I am happy to say, that I was concerned that with the lockdowns and everything else, that I thought I would have to stop writing about wines.  Some businesses had to cease operations, while others struggled and a few were allowed to exist.  My wine club, I am happy to say has survived so far, and that is because of his reputation and his work ethic, two principals that seem almost quaint and antiquated especially in my state capital.  The Fine Wine Source does not sell food, or bulk wines, liquor or lottery tickets and he survived by offering curbside pickup or delivery to his customer either by personal delivery or using world-wide agencies.  He has dismantled part of the custom wine rack in the store, in anticipation that wine shops will once again be allowed to do tastings, allowing for “social distancing” and he needed more floor space. 

Each month there are two wines to be picked up, if one belongs to the club, the first wine is from the Old World and is Chateau L’Eglise Saget Bordeaux 2016.  Bordeaux is one of the legendary areas of France for wine and probably the first region one thinks of for this country.  This chateau is located in Mourens village and was built in 1885 by former generations and is owned by Gaec Bouffard et Fils and son Eric is overseeing the estate.   There are seven hectares for vineyards and though it is not located in one of the famed communes, the vintage is recognized as potentially being a very strong year, and it is the winery more than the vintage that determines a fine wine.  The wine is a blend of sixty percent Merlot and the balance is Cabernet Sauvignon.  The tasting notes suggest the fruit and velvety finish of the Merlot and structure and tender tannins from the Cabernet Sauvignon with layers of complexity and flavors of tobacco and cedar with a smooth finish. 

The New World offering is Tortoise Creek “The Revivalist” Merlot Clarksburg AVA 2018.  Tortoise Creek is part of the much larger Masterwines group which currently has six labels.  Masterwines was started by Mel and Janie Master in 1990 sourcing wines from the Languedoc.  Masterwines now produces wine in France, Italy, California, Washington and Oregon.  Tortoise Creek is a line of single variety wines and they were originally in the Lodi region of California and the majority of the wines are certified sustainable.  Starting with the 2009 vintage Tortoise Creek has partnered with the Chelonian Research Foundation and they donate a portion of the proceeds to benefit and the conservation of turtles and tortoises, and the Foundation was founded in 1992 to support worldwide turtle and tortoise research.  Clarksburg AVA is located east of San Francisco on fertile flat lands and well known for their Chenin Blanc wines, while there is plenty of fruit harvested there, most are transported to other locations for blending purposes, so Clarksburg AVA is not that common of a designation to be found on labels.  This wine is eighty percent Merlot, five percent Cabernet Franc, five percent Cabernet Sauvignon and ten percent Petite Syrah.  The wine is described as having a deep color and aromas of black cherries and plums with the addition of herbs and spices with soft tannins and a silky finish. A toast to two more wines to add to the cellar and prayers that all will be over soon and more businesses can get back to doing what they do best. 

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Hagrid and Toothsome

Posted on October 30, 2020 by thewineraconteur

We basically lost a day at Universal Orlando, because back in January when we bought our holiday package for October when we redeemed our purchase, the airline had eliminated our return flight and moved us to an earlier flight, basically eliminating our last day.  My Bride was undaunted by bureaucracies, unconcerned help desks and the likes, after our last night dinner, which I will discuss shortly, we took the water taxi to our hotel and packed so that we could leave our luggage with the Bell Captain, until our airport shuttle arrived to start our return trip.  We packed early, because we were going to be the first in line to get into the park to ride on “Hagrid’s Magical Creatures Motorbike Adventure” as that every time we had attempted to go there, I think the line was almost to Detroit.  We got down to the water taxi port and they were not open, so we walk from the hotel to the City Walk and all I could think of, was, what if there were alligators lurking in the waterway on the grounds, because we were the only people out that early in the morning, and I was also a rebel and walked in the fresh air without a mask and it was refreshing.  My thoughts were that we could get a fast breakfast before the park opened, surprise, the park was locked up at a gate outside of the CityWalk.  Eventually the gates were unlocked, we walked through some metal detectors and then we walked to the entrance of the park, and we were the first in line at one turnstile, but I think we had a rookie, as she couldn’t get the thumbprint reader to work, also my Bride’s catch-all purse exploded from all of the stuff, that she could never find in it, and I was instructed to go straight to the admission gate for the ride, as I was passed by runners and joggers, it seemed that everyone at that early hour, only had plans to go to the ride.  I finally got to the line, yes, there was already a line, and I had to step aside and wait until my Bride showed up, and she had bought a “fanny-pack” contraption, but got everything to squeeze into it.  Somehow, we still ended up getting into the first wave of riders as we followed the maze that was set up.  I am glad that I did not wear my hat that morning, as it was the G-forces of the ride blew the head band right off of my Bride somewhere on the grounds of the ride.  The ride was awesome, exciting and my Blood Pressure and adrenaline survived the test and we were both alive at the end, even though there were some pretty scary moments, especially with me strapped into a motorcycle, and my Bride had more security in the sidecar.  Everyone said that it was the ride to do, we did it, and I must agree, and we will probably not go on another rollercoaster ride, unless it is with potential great-grandchildren in a kiddie park.  We had time left to go and have a mediocre breakfast at the hotel, and I found a secluded sofa near a closed bar in one of the lobbies of the hotel and took a short nap, I am such a great world traveler.  The next thing I knew, we were home, and that is when I began writing about the trip, as I have never understood the compulsion the tell the world on Social Media that my house will be empty, because we are on holidays.

The night before, we had reservations for dinner, courtesy of the grand customer service attention of the manager at Mythos restaurant in the park. We were going to Toothsome Chocolate Emporium & Savory Feast Kitchen and it was a structure that one could not miss the first time we took the water taxi from our hotel to the CityWalk. It was a huge imposing structure and in my mind’s eye, I envisioned Gene Wilder coming down the steps surrounded by Oompah Loompas, but that was not a Universal film. We started off by sharing an order of Baked Brie en Croute with Raspberry Marmalade, fresh fruit, toasted almonds and Chocolate Almond Bread and fresh-baked Lavash. The Chocolate Almond Bread was wonderful, so I tried to use the Lavash to allow my Bride to enjoy the bread and it was a great starter. There was an assortment of entrée dishes, pastas and flatbreads or pizzas. My Bride had the Toothsome Nicoise with Citrus-crusted Tuna, Fingerling Potatoes, olives, eggs, asparagus, tomatoes, red onion and a Citrus Vinaigrette. I had the Braised Short Rib with Aged Cheddar Grits, roasted carrots, natural jus and Cocoa Gremolata. The dishes were delicious and yes, in a restaurant espousing Chocolate, we had dessert, a Chocolate Crème Brulee and the last time we had such a dessert was also in Orlando some twenty years ago, so we were very pleased.

Of course, what good is talking about the food with out something liquid to accompany the food with, and I wanted a wine that could work with fish, meat and potentially some chocolate.  We had a bottle of King Estate Pinot Noir Willamette Valley 2016.  King Estate Winery was established in 1991, when Ed King Jr and Ed King III bought a one-thousand plus cattle farm in the Willamette Valley and made it into a vineyard.  It was an organic practiced farm since day one, and it is one of the largest single-block organic vineyards to this day.  They are best known for their Pinot Gris, but they also do Pinot Noir, Riesling, Chardonnay, Cabernet Sauvignon and Syrah.  Pinot Noir is the second-most planted varietal on the property.  The wine has been aged for ten months in French Oak, after initial fermentation in Stainless Steel.  It was a perfect wine for the table with a nose a black fruit and offering black cherry in the taste and finish.  On our way out we refrained from purchasing from the chocolatier, and I begrudgingly put back on the shelve a beautiful pith helmet, not a Groucho Marx or African Safari style, but more like a Douglas Fairbanks Gunga Din style, but it was close, but packing it, would have be troublesome.  We had a wonderful meal and some great memories, even if I did get to tease my Bride a bit, but that is my nature. 

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The Forbidden Journey, Gringotts and Mythos

Posted on October 28, 2020 by thewineraconteur

When one is at an amusement park, I guess one goes on rides; I guess I am one of the few that worries about what I am going to eat.  Of course, when you write a wine blog and couple it with whatever is occurring with that meal, you can understand my concerns.  While we were staying at a hotel on the grounds of Universal in Orlando, we had an “express pass,” but found that certain rides and exhibitions were exempt from getting preferential treatment.  We survived, and it was fun, though I guess my days of roller coasters or whatever these new rides are referred to are a bit discombobulating to us at our age, and we did it, though I am not sure if we need to do it again at our age.  I guess having a knowledge of the Harry Potter lore helps, I am sure if you don’t know it, the rides are still exciting, but if you are like me and know the films, there are parts of the rides that kind of reenact scenes, and if you are a maven like my Bride, who has even read all of the books, it is more exhilarating.   The first ride we did was just off Diagon Alley at Gringotts Bank and called “Escape from Gringotts”; of course traversing the lines to get to the rides is longer than the ride itself, but if you get there at the right moment, the line is not that bad and once in the structure of the ride, there is even to look at, to keep the average person interested.  This ride is based on one of the later books/films where the heroes break into the bank and there are plenty of scenes from the movie that are brought to life and culminate with a dragon.   The other ride that we did was based at Hogwarts and called “Harry Potter and the Forbidden Journey” and even places the riders in a quidditch match.  One even got to observe some of the paintings of past illustrious wizards and witches having conversations from their paintings on the walls of the school.  One also gets to see certain of the characters from the films portraying themselves in different parts of the rides, so it is all in good fun. 

In between the two rides we had lunch in another part of one of the parks, set in Greek and Roman mythology.  We had been touted that the restaurant was an award winner for themed park dining, and as I mentioned in another article, when we tried to have lunch, we were told it would be a couple hours for a seating, so we made arrangements to have lunch there the next day.  The restaurant is called Mythos, and the conceit of the restaurant is that you are in a grotto underneath a mountain and it gave the appearance of being cavernous.  The restaurant was supposedly Mediterranean in scope, but there were exceptions.  My Bride had Pad Thai which was rice noodles, mixed vegetables, chicken and shrimp tossed in a sweet and sour Peanut Sauce and she enjoyed it.  I had the Brick Oven Roasted Chicken which was done lemon-herbed, with Rosemary fingerling potatoes, rapini and pan jus.  I started to eat mine and someone came by and asked me how I liked the new chicken entrée and I said that it was dry like cardboard.  The next thing I know the manager appeared and switched out my order for my other choice which was Wild Mushroom Barley Risotto with Braised Beef Loin Tips, chopped wild mushrooms, Red Wine Bordelaise and Shaved Parmesan, and it was excellent, even my Bride liked it.  We were also talking with the manager about our dinner at The Palm, which she had not eaten at, but told us, that almost all of the other restaurants in Universal were owned and operated by Universal, including some of the chains.  She also asked where we were going to have dinner that evening and we said that we were going to try a place, she took our information and the next thing we knew, we had a confirmed reservation for the evening.  It was magical.

While I was looking at the wine list, I saw a wine that we were going to have the day before with lunch, but the restaurant was out, so we had it with lunch this time, just a little festive Prosecco on a very warm day, though in the grotto, it was very comfortable.  We each had splits of Cantine Maschio Prosecco DOC Brut NV.  In 1973 Bonaventura Maschio turned his family’s century-old distillery into a winery and it was even then considered a state-of-the-art winery in terms of technology and production and they actually produce the two biggest-selling wines in Italy, Maschio Chardonnay and Maschio Pinot Rosa.  The wines produced by Cantine Maschio have their fruit grown from the hills of Valdobbiadene and Conegliano and in the Piave Valley.  As this wine carries the Prosecco DOC, all production is by the books and it has to be at least eighty-five percent Prosecco (Glera) to get licensed and sealed with a banderole.  It was just a very easy drinking wine and we ended up having seconds before venturing out back in the sun and the crowds. 

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From Hogsmead to The Palm

Posted on October 26, 2020 by thewineraconteur

We were definitely traveling old school while we were on holidays; trains, boats and shoe leather.  The majority of the interest for the two of us was at King’s Crossing, Diagon Alley, Hogsmead and Hogwarts and to get there from the hotel was by water taxi, and then going from park to park by Hogwarts Express and then the rest was by foot.  A grand adventure and my Bride was totally immersed in the magic of the moment.  The Harry Potter exhibits were in full capacity with crowds and with staff, while some of the other parts of the two parks were much quieter.  It was amazing to see the lines for some of the rides had stretched out from one them park to another theme park, partly from distancing rules that were hard to really enforce and just from the crowds that wanted to experience the rides.  I did see my old alma mater “Wossamotta U” among other sites, and when we were in Jurassic Park, I felt like one of the dinosaurs.  We did see a ride that was functioning and when we got to the head of the line, we discovered that we were too tall (adult) to ride the attraction that was geared to the younger crowd, but it seemed so us. 

Thankfully, we had the pass that allowed us to go from park to park and to ride the train as often as we did, and we could start making plans of where to eat, because we actually had to book a lunch for the next day, because the waiting period was almost three hours for the next opening that day.  We were filling up the day with as much as we could squeeze in and then we had to take the water taxi back to the room, to freshen up for dinner, but by now you know that I am definitely old school and high maintenance.  I also had to get my sport coat for dinner.  We then took a water taxi to the CityWalk and then boarded another water taxi to get to the Hard Rock Hotel, a big pink hotel reminiscent of earlier Florida.  We were going to The Palm, one of the old guard steak houses from New York.  The Palm was legendary almost from the beginning for an Italian restaurant that served a great steak.  The business was so great that they had to open up a second floor above the original location, and eventually they bought the property across the street to open up a second location for all the spill over and then they started opening up a few other locations.  The walls were decorated with copies of the original and some newer drawings of celebrities that have dined there, not like at Sardi’s or the London Chop House where they were framed, these were just done on the plaster.  I happened to show our waiter a photo of a matchbook from The Palm from years ago, as I used to like including matchbooks as collateral images for my articles, and I lamented that they are no longer found or PC and asked him if he recognized the place and he remembered the New York location,  Later, he brought me a new version of the matchbook that I showed him, but with the Orlando location listed inside to add to our collection.  My Bride was excited, because she didn’t expect to have the chance to dine on Chilean Sea Bass Fillet with leaf spinach Aglio e Olio.  I was torn between having a great steak or having one of their classic Italian dishes from their roots, and the old soul in me chose an Italian dish for my entrée.  I had the Veal Martini with shallots, mushrooms, fresh and sun-dried tomatoes, white wine, Florio Dry Marsala wine and basil.  My Bride allowed me the honor of selecting a sharable side for the two of us, which like in most steak houses is more than ample for two, and I chose the Lobster Gnocchi; my Bride knew that I was going to order that dish, even though she knows that I know that is not partial to gnocchi, but I keep telling her that if it is made properly, it is very light.  When the dinners arrived, she thought that I had the better of the two entrée dishes ordered and she was raving and gushing about the gnocchi. 

They had a very nice and tight wine carte and I thought we should get something a little different, since our selections were more unique.  We had a bottle of La Scolca Etichetta Bianca Gavi del Comune di Gavi DOCG 2018 and Etichetta Bianca translates to White Label, because La Scolca also makes a Black Label which is sourced from young vines in the Rovereto vineyard.  The La Scolca estate was purchased between 1917-1919 and it is now in the fourth generation of the same family and the family name is Soldati which translates to soldier, and La Scolca comes from “sfurca” or “look off into the distance” as the farmhouse that stood on the property was at one time a lookout post.  The family’s intention was to plant the Cortese grape in what was once an area of red grapes.  La Scolca is considered the oldest winery in the area for continuity of management by the same family and also considered the most modern.  The Cortese grape is the only varietal allowed for the Gavi region and the Rovereto district is considered akin to a Grand Cru.  La Scolca has been making this wine since the Fifties and they have about fifty hectares in the Rovereto district.  While Gavi is part of the Piedmont, the culinary traditions are more Ligurian that Piedmontese, including the wine which is lighter and fruitier.  While Gavi is the crown jewel of the Piedmont for white wines, only the Cortese grapes from Gavi can be termed Gavi di Gavi and the area received DOCG status in 1998.  Cortese has been recorded in the area since the 1600’s and is famed for the acidity and bone-dry character with a flinty mineral finish noting the terroir of the district.  This wine was offering floral notes, lemons and green apples.  While the wine has a lower proof rating, with the high acidity it is know to age quite well.  Without bragging, it was a great choice for the evening and the only thing that I can think is that it must have a high level of evaporation, because the wine seemed to disappear much to quickly.  A wonderful dinner and then we caught our two different water taxis and made it back to our hotel to enjoy another day. 

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From King’s Crossing to San Francisco

Posted on October 24, 2020 by thewineraconteur

We were at King’s Crossing railway station at Gate 9¾, getting ready to board the Hogwarts Express and I was traveling with a wand carrying woman.  If none of this makes sense you have probably ignored one of the major literary and later cinematic series of stories to emanate from England since Dickens was first published in serial form.   We edged our way to the train around luggage carts loaded with steamer trunks and owls in cages to go to Hogsmead Station, and in actuality we were going from one amusement park to another and all part of Universal Studios in Orlando, Florida.  We were assigned seating in an enclosed booth on the train car and there was a show to observe both looking out the window or by watching through the translucent windows and door to the aisle way of the train car.

All the while, my Bride and sometimes myself practiced using the wand and reading enchantments.  She had bought the wand ahead of time and it came in handy throughout Diagon Alley and Hogsmead as there were places to practice magic with the wand for added enjoyment.  Though after some debate and even though it would have been a learning experience, we both refrained from having a draught of Butterbeer as well as any dining establishments in either of the Harry Potter environments.  We actually took the Express back to King’s Crossing and decided to go and have lunch in the wharf area of San Francisco.   

While it sounds like we did a lot of traveling that morning, the streets of New York, including cinematic favorites of Louis in the Bronx and Genco Olive Oil was just around the corner from King’s Crossing and if you looked across the water, you could see Beverly Hills and San Francisco tied the two communities together.  The last time we were there, before there was a Harry Potter there was a delightful restaurant in the Beverly Hills/Hollywood district called the Brown Derby and they even duplicated some of the famed dishes from that famed eatery.  Alas, the younger generation had no idea of the Brown Derby and it had been converted into a hat shop, but with tourism being curtailed, this was one of the shops that had been closed down at least for the moment. 

We decided to have lunch at Lombard’s Seafood Grille, I had looked at the possibility of having dinner there, but when I saw the hours for the parks and that the restaurant was in one of parks, so it was only available for lunch.  It was a large establishment on two floors overlooking the water and there was a number of dishes we could have really enjoyed, but we actually had dinner reservations and we wanted to leave room for that meal, even though we had walked across half of the world by that time.  The interior reminded me of how Hollywood would portray San Francisco during the Gold Rush Days and the Gay Nineties with the arches and color.  We decided to order two smaller plates and share between the two of us, which would hold us over until dinner.  My Bride had Blue Crab Cakes that consisted of Blue lump crab that were pan seared with a Mustard Caper Aioli.  I went with the Lombard’s Lobster Roll on a toasted split roll with Dijon Mayonnaise and shredded lettuce with house-made chips.   The two dishes were much better than I expected, especially in a tourist attraction and we were both very happy.  

The wine list was quite nice and there were several bottles that we could have enjoyed if we were going to have made lunch the focal point of the day, but since we were dining light, we both enjoyed a glass of wine and the air conditioning, as it was in the sweltering nineties that afternoon.  My Bride had a glass of Emiliano Natura Sauvignon Blanc Casablanca Valley, Chile 2018.  Emiliana Organic Vineyards is a leading Chilean wine company, and one of the leading producers of certified organic and biodynamic wines around the world.  They are famed for some of their blends as well as their varietal driven wines.  They own about three-thousand acres in the country including properties in Colchagua, Maipo and the Casablanca Valley.  This was a very pretty wine and it had a green and flinty taste and finish and very refreshing.  I had a glass of the Halter Ranch Rosé Adelaida District, Paso Robles 2018.  Halter Ranch is a vineyard and winery founded in 2000, and the ranch covers twenty-two-hundred acres of which two-hundred-six acres are certified Sustainability in Practice, they also have fifteen acres of walnuts and ten acres of organically certified olives.  The wine is a blend of Grenache, Mourvedre and Picpoul Blanc.  The berries were lightly crushed with twenty-four hours of skin contact then pressed and fermented in Stainless Steel tank.  Multiple tanks of Rosé were blended in different proportions after the initial fermentation to create the final blend, which was aged for two months in Stainless Steel, with no oak barrel aging and no malolactic fermentation.  Tropical fruits and a mineral terroir finish with some nice acidity made this wine very friendly with our quick meal.  Then it was back out to enjoy more of what the day and the parks had in store for us. 

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Lt. Dan Makes Some Good Ribs

Posted on October 22, 2020 by thewineraconteur

We were finally on vacation, officially at Universal Studios in Orlando, Florida and this was our first venture without a rental car, so the shuttle bus dropped us off at the hotel.  Since we were staying on the grounds our room keys were even souvenirs and allowed us to get into the park earlier and on some rides to get preferential admission.  My Bride was all excited and chomping at the bit, but from the time that we booked the trip in January to today, the world changed and the parks had shorter hours.  After we unpacked, we wandered around our hotel a bit and we didn’t have any dinner reservations for the first night, as I wasn’t sure how to schedule the time, between luggage pickup, getting onto the hotel shuttle and checking in.  We decided to go and check out Universal’s CityWalk.  There were two ways to go to the CityWalk from our hotel, we could either walk a path or take one of the many water taxis that connect all of the ground’s hotels with the park.  The CityWalk was on both sides of the waterway and at the entrance to the amusement parks.  We took one of the water taxis and we had to go through a metal detector, just another sign of the times; and we also had to have a mask on while on the grounds, though there were times when I was a rebel, though when you are at a tourist destination it is rather difficult to find safe havens from people and it must have made it difficult for smokers.  

We wandered around the CityWalk which was full of restaurants and shops and basically all geared for families.  The restaurants were popular priced with a mix of chains and non-chains locations; later on, I found out that almost every restaurant on the grounds was owned by Universal or were in partnership with them there.  There was Sushi and Mexican food, and of course a Margarita at Margaritaville, which sounded very tempting, but we have eaten at a couple of their restaurants elsewhere and we wanted someplace new.  We decided to go to a place that we almost went to once on the island of Maui, but opted to go to the Ritz instead, I guess the Raconteur is a bit of a food and wine snob or can be when he gets a chance.  We were very tired from all of the day’s activities, but we made it.   We went and had dinner at Bubba Gump Shrimp Co. a chain that is based on characters from the film Forrest Gump.  My Bride had the Shrimp New Orleans, which was grilled shrimp with a “New Orleans sauce,” garlic bread and steamed rice.  I had the Lt. Dan’s Surf & Turf, which was Baby Back Ribs, grilled shrimp and French fries; after I was assured that the ribs would fall off the bone, and yes, I am a pain, no matter the restaurant.  I also decided on the dish, because I admire all of the dedicated charity work that the actor, who portrayed Lt. Dan has done on his free time. 

I contacted another person that I know through Social Media to find out if Florida has a similar law like in Michigan as to whether one can take an unfinished bottle of wine after it has been resealed out of the restaurant.  She wasn’t sure, but she checked and found out that it was possible and even sent me a synopsis of the law on a legal site.  That made me happy to learn and we took advantage of the ruling to have some wine back in our room, since we had a refrigerator, and in comparison, wine is cheaper than Coke or Pepsi on the grounds of Universal.  So, we had a bottle of Fetzer Sundial Chardonnay California 2018.   Fetzer Vineyards maintains a large selection of varietal wines from California and they were early pioneers in sustainable practices.  The family originally bought a ranch in the Redwood Valley in 1958 and eventually converted the barn into a winery and they had their first commercial vintage in 1968.  They were also the first winery to run entirely on renewable energy, and they also produce the organic wine label Bonterra which is vinified at Fetzer.  In 1992 the Fetzer family sold the winery and label to the Chilean wine corporation Concha y Toro.  In 1999, they moved to a facility in Mendocino County, but almost all of the wines that they produce carry the California appellation.  This wine was fermented in Stainless Steel with a mix of new French and American oak which allowed completed malolactic fermentation.  For an affordable wine, it offered a nice mix of toast and buttery finish and paired quite nicely with our meals, not to mention it was nice back in the room as well.  I am glad to say that my Bride was able to sleep the night through and was ready for a couple of days of magical adventure.   

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I Wish We Had a Portkey

Posted on October 20, 2020 by thewineraconteur

Way back in January of this year that has lasted for seven years already, we booked a trip that would land between our two birthdays and an anniversary, and that is convenient.  Though this anniversary is actually considered a milestone, we put off a major trip until we are both retired and don’t have to worry about telephones.  Of course, between January and October, the world changed and not for the better. We actually monitored the trip at least weekly, seeing if we would have to cancel and try to get a refund.  The trip was not cancelled, though the airlines changed our time of departure to an earlier flight, so we kind of lost a day of our three-day-package, but we survived and since we averaged about thirteen-hundred steps a day according to something called Fitbit, I guess we were still alright for the four days.  Now we go back to the old days when one could drink and smoke and dine even on short flights, not anymore; and in fact, we even had to get another gold card just for the airline, to save paying for luggage fees.  Instead of trying to encourage travelers, the new concept is to nickel and dime them to death.  They also don’t serve drinks, soft or hard, on the flights, but now give you a sealed bag, with a couple of biscuits/cookies, chips and a small bottle of water.  They also give you a little sealed bag with a sanitizing wipe, similar to the “wet-cloth” you used to get with barbecued ribs in restaurants to get the grease off of your fingers, if you were one to pick up the bones to eat.   The purpose of this packet of sanitizer was so that you could clean your “area” and especially the built-in monitor, mounted in the chair in front of you.  I was also surprised to see that the social distancing that keeps one from attending funerals, was not evident on the plane, as every row seemed to be utilized, but unless it was a family, only two of the three seats were used.  It was all a new adventure.

All of the new wizardry that we had to endure was unique.  With the new gold card came another crisis of trying to get the mileage applied to the proper numbered account, so we also arrived almost an extra hour early in anticipation of potential problems.  We did get our checked luggage correctly taken care of, but for some odd reason, since the terrorist attack on 911, my Bride has had more than her quota of being pulled aside for a more thorough check of her carryon luggage with chemical wipes and she also gets the added enjoyment of special wand checks and almost gropes by female TSA agents, for some odd reason, especially around ten years ago, gray-haired Caucasian grandmothers were the choice of TSA to show that they were not using any profile measures to look for terrorists, they also figure, I am sure, that this group is the least vocal to object of an other group.  We had to find a restaurant with a bar, so that we could enjoy an hour or so without the encumbrance of masks, I wanted to use a Zorro mask, but it wasn’t approved, neither were some special vented masks that my Bride had special ordered just for this trip, and she also bought these washable soft rubber things that you could put the mask over on your face, so that you wouldn’t be inhaling the mask into your mouth, but it still caused steaming of the glasses.  The other thing that I couldn’t understand with all the fuss about masks, was the fact that men with bushy beards like a lumberjack cannot get a good seal, so I have to wonder about the effectiveness of the masks.  In seven months, I really haven’t been out that much to notice things like before.  The wine bar at the airport terminal was closed and so were many of the other restaurants, but we found a cobbled restaurant that that was a merger of two different food companies; Zingerman’s Deli of Ann Arbor and Plum Market of West Bloomfield and other locations.  We got ourselves a couple of platters of Tuna Fish salad and a couple of Braised Short Ribs Tacos and there was enough to hold us over for the flight. 

We decided to have a couple of glasses of wine that was rather overkill for the Tuna Fish, but excellent with the Tacos, so we had some Meiomi Pinot Noir California 2018.  There was a dearth of seats in the restaurant and the only chairs, instead of stools were located at the bar, and in the cramped location, I passed on taking a new photo of Meiomi Pinot Noir in a Plum Market crystal goblet, which was a nice touch.  Meiomi Wines is a California winery that was founded in 2007 by Joe Wagner, the son of Chuck Wagner of Caymus Vineyards.  The winery started with Pinot Noir, then a Chardonnay and finally a Rosé.  Meiomi means “coast” in the language of the Wappo and Yuki tribes of the region.  The Pinot Noir is a blend of three coastal regions; Sonoma County, Monterey County and Santa Barbara County and hence the California AVA.  Their first vintage of the Pinot Noir was in 2007 and they produced ninety-thousand cases and quickly became one of the most requested wine labels for restaurants.  In 2015, Joe Wagner sold Meiomi Wines to Constellation Brands for $315,000,000, and he stayed on as a consultant for the 2016 and 2017 vintages.  This was the first vintage not overseen by Joe Wagner and the wine was a classic California wine that was jammy and velvety with a good nose and nice finish, and as we kind of nursed the drinks until it was close enough to go for early boarding on the plane.  We were heading to Universal Studios in Orlando, Florida to stay on the grounds, because while I may watch the films, my better-half has read all of the books and is a die-hard fan and she was in heaven with this trip.

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Two Splits

Posted on October 18, 2020 by thewineraconteur

Splits, I am sure is a colloquial expression for a half-bottle of wine, and not a bowling term or a gymnastic pose that I am going to discuss.  The half-bottles were much more prevalent years ago and I very seldom see them today on a wine carte and I really use to enjoy having a split or maybe two different splits during a nice dinner.  I think that perhaps in Michigan, it has fallen out of favor, because now one doesn’t have to drink the entire bottle of wine at the restaurant, one can now take the balance home after it has been resealed, which I am sure has cut down on people getting drunk and getting behind the wheel of an automobile.  There was a time when we were able to buy quite a few different splits and then, as I said they became passe, and most shops don’t carry them except for some dessert wines.  The smart money has always been that splits do not last as long, and since I have rediscovered my cache of splits that were hidden in a corner, I have grabbed a couple of them to see how they are, since I have more of each of them resting. 

The first split that we had one night with a casual dinner was an E. Guigal Cote du Rhone 1996.  E. Guigal is one of the more popular and important producers in the Rhone Valley.  Etienne Guigal founded the company in 1946 in town of Ampuis near the fabled slopes of Cote Rotie.  The main focus has been on wines featuring Grenache, Mourvedre, Viognier, Roussanne and Syrah.  The company has holdings in Saint-Joseph, Hermitage, Gigondas, Condrieu, Chateauneuf-du-Pape, as well as a couple of Cote du Rhone wines.  The company also has four notable wines from Cote Rotie, the latest acquisition being Chateau d’Ampuis in 1995.  While the bottle of wine did not list the varietals, I don’t think that I would be going out much on a limb to say that it is the classic GSM blend of Grenache, Syrah and Mourvedre; the classic trio of the Southern Rhone wines.   I am happy to say that the color, nose and taste would have reminded one of perhaps a five-year-old and not a twenty-four-year-old, so the others are still safe and totally drinkable.

The second split was Chateau Jacques Blanc “Cuvee du Maître” Saint Emilion Grand Cru 1999.  The Blanc family has been part of the Saint Emilion annals since the completion of the Battle of Castillon in 1453.  The estate changed hands in the end of the 18th Century and totally rebuilt and recognized as one of the leading producers in Saint Emilion.  Since 1930 the Castle and estate changed hands several times and the property is now at twenty-one hectares.  There are new owners that took over in 2012 and they have already increased the property by another six hectares.  The Saint Emilion Grand Cru classification began in 1955 and the latest version of it was done in 2012 and there are plenty of rules and there have been plenty of opinions about the rules and politics of the region from all that I have gathered.  The wine is a blend of Merlot and Cabernet Franc and probably close to a three to one ratio, and aged for about year in oak.   This was another excellent version of a Saint Emilion wine and a region that has been close to my heart since I was a teenager and this wine drank exceedingly well, with no signs of age at all, which is also good, because there are more still in the cellar.  Two very interesting tests and with good results.   

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A Vertical of Cain Cuvee

Posted on October 16, 2020 by thewineraconteur

The dinner was being served and the wine was all poured and allotted so that all six would enjoy Cain Cuvée wine equally.  It was a bittersweet dinner, because Cain lost their structures and two years of wine due to a fire.  Fires have been plaguing the northern wine country for several years, but for some odd reason I cannot fathom why a forest management plan has not been instituted.  I have read that the ecosystem is required for certain insects that live on the ground, or at least that was the reason for past fires.  I hope something is figured out, before the next fire, or will PlumpJack have to burn down, before there are any positive measures?  I am cynical and upset that such a beautiful and secluded winery has to start anew for something that could have been planned for.  Do we have to lose the Redwoods?  The Cain organization, bless their souls set up an internet fund raiser for some families that lost their homes during the fire.  I am glad that no one lost their life, and through short interactions with Cain, I have learned that they still have wine and library wines to sell that were housed in another facility, that was not damaged and my Bride and I will take some of our retirement allowances to help them raise funds through additional sales. 

It was very festive up until the time we learned of the destruction, but the dinner plans were going to continue and to let our friends get to experience some wine that is not often found here in Michigan.  Our only regrets are that we didn’t have enough matching crystal wine goblets to serve the wine properly, as we used commercial style wine glasses, but the wine was still superb.  I had thought of making paper placemats with circles drawn to place the three different glasses of wine, but in the end, we decided to use dry-erasable ceramic pieces for either table settings or names of dishes on multiple chafing dishes.   The three vintages were written on the ceramic piece, each in a different color and then a circle was placed on the base of a glass with the vintage in matching ink, to make it easier to identify and to go back to each wine and to taste each one with the different foods being served.   

Over the years I have called Cain Cuvée, Cain-Lite because it is made with the same loving attention, and with the same five grapes, but from two vineyards and much more affordable.  I still have in the cellar some of the original Cain Cuvée wines that have an actual vintage year.  I mention this because now the wine is a blend of two vintages and the date on the label refers to the year of the blending.  I think that it is a rather clever play on the term NV, as most of the time I use NV to mean Non-Vintage, some may think of Napa Valley and in some sort of texting language is can be read as eN-Vy or envy.  A great way to create interest, especially the first year that they did it.  Each blending year is a different blend and the wines are not a cookie-cutter duplicate of the year before and neither is the taste of wine, as compared to the Champagne houses that strive to have every batch of Non-Vintage taste like the last year for continuity and market appeal.  The labels are now a diamond shape and the back label now reads “harvested, vinified and blended for freshness, lightness, complexity and balance.” The wines also carry a Napa Valley designation as the fruit can be from their Spring Mountain estate and from their Benchland vineyards.  The labels are also written different.  NV12 Cain Cuvee Napa Valley is a blend of fifty percent Merlot, thirty-two percent Cabernet Sauvignon, ten percent Cabernet Franc, four percent Petit Verdot and four percent Malbec.  NV13 Cain Cuvee Napa Valley is fifty-one percent Merlot, twenty-eight percent Cabernet Sauvignon, nineteen percent Cabernet Franc and two percent Petit Verdot.   NV14 Cain Cuvee Napa Valley is forty-eight percent Merlot, thirty-one percent Cabernet Sauvignon, thirteen percent Cabernet Franc and eight percent Petit Verdot.  During the dinner, I read the blend of a different wine and everyone could try that wine compared to the last, and you will notice that Merlot is the leading grape for this group.  The three wines were all wonderful and there were minute differences, but each was what a fine Bordeaux Blend should be, the nose, color and finish were all quite similar and if you think that they are all related, it is easy to see that. After dinner and waiting for our dessert, there was some discussion and in order of appreciation it was NV13, NV14 and then NV12 and it was opined by a couple of people that Cabernet Franc added to the complexity of the wines tasted, and I have always been a firm believer that Cabernet Franc is best for offering terroir to the experience.  As in all good times, the affair ended and I think everyone there has a better feel for Cain and are praying that they can return as quickly as possible to what they do best, and I know that my Bride and I will have to discuss what else we would like to order from their library of wines being offered. 

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Dinner for the Vertical

Posted on October 14, 2020 by thewineraconteur

We had never had a vertical tasting at the house and we were not really sure how to proceed.  Most of the time when we had a chance to taste a vertical run, it was just tasting the wines with perhaps crackers and cheese, but we were planning on having something special.  We had discussions about three different courses with the three different wines, but there were a couple of problems with that scenario; first my Bride would be in the kitchen the entire time and we just have a typical home with one stove, a large toaster oven and a microwave, so having multiple dishes at different times was just not going to happen.  Then there was the small matter of deciding on a menu, after we had decided on the appetizers, which were the easy part of the equation.  Of course, I think big and grandiose, and it is easy when I am not the one that is really doing the cooking.  Eventually everything fell into place and my Bride is to be commended royally. 

We had side plates set up between the couples for fresh baguette slices and a whole clove of roasted garlic, to be plucked and spread on the bread.  Next, we had the Caesar Salad that I have been bragging about, ever since she learned the recipe, while we were on our honeymoon, and that is now quite a few years ago, but who is counting.  Then we experimented with a new recipe that she has tweaked a bit, but it was the first appearance for others, before we were the guinea pigs.  The Coquilles St. Jacques al crème de Xeres, or sea scallops sautéed with mushrooms and garlic, pan-sauced with Sherry and cream with rice was a dish that we have had several times out for dinner and she was itching to try making it, though I was concerned if the red wines might over power the dish. The second entrée that she wanted and that she loves with red wine is a slab of Bourbon Salmon, which has become one of her signature dishes during the holidays.  The third entrée was also a dish that we like to get, and usually as a take-out order, because the serving is so large, we can both share one order, is a dish that we call Lamb Sautee with Mushrooms.  She also made two sides for the dinner, one was Armenian Pilaf which I can eat, with another side of Armenian Pilaf.  It is rice that is made with butter, chicken broth and garlic and served, once all of the liquids are absorbed by the rice.  The other side was Brussels Sprouts with Bacon as we needed something green on the table.  Everything was done family style, with no concern about plating the different dishes.  Dessert was a tried and true dish of Bananas Foster from a recipe that she learned on one of our trips to New Orleans, and created originally at Brennan’s.  My Bride was upset that she over-cooked the Bourbon Salmon as it was a bit on the dry side, and part of the problem was trying to accommodate too many different dishes including the appetizers that were all trying to be cooked concurrently; and she felt that there was not enough bacon with the Brussels Sprouts.

We actually used two different wines in the preparation of the dishes, not to mention the liquor and liqueur used for the dessert.  The first thing I had to get was some Sherry, and I wanted the real stuff, not the corner market “Sherry,” and I asked my local wine shop, the Fine Wine Source if he had any, and it is not something that he normally carries, as there is really no demand.  I am happy to say that he got me a bottle from one of his suppliers in just a couple of days, and it was a bottle of Emilio Lustau “Solera Reserva” Fino Jarana Very Dry Jerez-Xeres-Sherry NV; the word Sherry is the Anglicized version of Jerez or Xeres.  Bodegas Lustau is probably the most famous fortified wine producer in the world.  Founded in 1896 by Jose Ruiz-Bordejo as an almacenista, a business where they bought young wines (Ruiz made his own) and matured them in their own soleras, before selling them to larger houses, who then blended the wines with other wines in their soleras.  In the 1950’s Emilio Lustau Ortega (the son-in-law of Ruiz) began bottling and exporting his own wines.   Lustau is based in Jerez, but is the only winery that has sites in all three of cities of the Sherry Triangle; Jerez de la Frontera, El Puerto de Santa Maria and Sanlu car de Barrameda.  While owning two vineyards he also has contracts with other vineyards as well.  Palomino is the grape variety used to make Sherry, it is rather neutral in flavor, with low acidity and potential alcohol, perfect for the fortification system to make Sherry.  Fino is the lightest and driest style of Sherry wines and is a culmination of many years of pouring wines from one barrel to another barrel and maintaining a certain consistent taste, all because of a natural yeast that creates a “flor” that feeds on alcohol and oxygen, and it is possible for the flor to live for ten years.  I am painting a very simplistic painting of all the work involved, but the final product is a very light and delicate wine with a nutty flavor that works well with some foods.  The other wine that was used in the production of the Lamb Sautee was a wine that I privately tasted and enjoyed when I was picking up the bottle of Sherry.  Gran Passione Rosso Veneto IGT 2019 is a limited production wine made by Cantine Bertoldi.  Cantine Bertoldi is known for their Valpolicella and Amarone wines.  They were founded in 1932 and have gone through several generations of the Bertoldi family and they are now in possession of fifty acres of hand cared varietals of Corvina, Rondinella, Molinara, Garganega, Trebbiano and Cortese, while also adding into the mix they have Merlot, Cabernet Sauvignon and Chardonnay.  The grapes selected for their passito wines are sun dried and fermented in Stainless Steel.  The Gran Passione is made from some of these passito grapes and is made from a “rare red blend” which is a way to describe a mixture that either the winery wants to keep secret, or they just are not sure of their proprietary blend and then there are some years when this wine is not made.  While the wine is not as rich and full bodied as an Amarone de Valpolicella, it is a delightful wine for ten dollars a bottle and it was perfect for using with the lamb. 

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