Kronick Wino

The Cork Dorks Embark On Their First Mission: France

Thursday, February 4th, 2010 | Food Pairings, Wine Stories, Wine Tasting Notes | No Comments

On a cold, dark, wintry night in January we gathered. Just a few of us, hand-picked by the finest at Bin 100 in Milford, CT to partake in the first, ever, high-end BYOB wine tasting.

First stop: France.

The idea is simple; bring a bottle between $50-$90 from any region of the country selected and drink it!

But on a more ideal note, to be able to find some gems, dust off some bottles in the cellar you forgot about and share a story or two….oh, and to listen to Mr. C sing a tune while he sips away on bubbles.

Bottle #1: 1998 Louis Jadot Chapelle-Chambertin

Verdict: Epic Fail…. the bottle was corked upon opening. (Que sounds of Alek kicking a champagne bucket in the background.) Moving on….

Bottle #2: Pierre Peters Grand Cru Blanc de blancs – NV

Verdict: DELICIOUS. So pristine and smooth, I actually had to take a picture of the single stream of tiny little bubbles making their way to the top to reach me. See image below.

This little number delighted us with aromas of sweet, yeasty bread dough, similar to that of sweet Portugese bread. The flavor exhibited creamy toffee with a rounded mouth-feel and light, delicate bubbles on the tongue. A tone of tasty apple crisp with balanced acidity made this a winner. It was a little multi-dimensional, but the layers didn’t quite meld together. It was still a great champagne for the price.

Bottle #3: 2002 Cuvee Frederic Emile Trimbach Riesling from Alsace

Verdict: A first, there was a thought the bottle might be corked, but later it turned out that the minerality was just very intense. As it opened up, the opinions changed.

The first smell was intense petrol. It then opened up to some pretty sweet apple fruit and minerality of limestone and slate. ‘Great finesse and pleasantly dry’, were the words of one of us. After about an hour, you could get a better grasp of lovely orange blossom, honeysuckle, quince fruit and honey. The consensus was there were many layers being exhibited on this classic-style Riesling, but they never quite married. It was, however, pretty nice to be able to taste them all on their own.

Bottle #4: 1999 Gevrey-Chambertin 1er Cru, Cote D’Or

Verdict: Sensational and traditionally characteristic of this producer of great Burgundies.

Nothing struck me more than the overwhelming aromas of a smoky-sweet, soy-laden, BBQ sauce on this wine. Soy and smoked meats were all over the nose with a touch of brown sugar. (Getting hungry as I write this…. ribs, please!) A bit of char and smoky notes filled my nostrals as I embarked on the first sip. A strong taste of dark cherry fruit and dried plums hit my tongue. It was fantastically gamey and leathery with smooth and supremely food-friendly tannins. I noshed on some pork pate and gruyere as I sipped this bad-boy. This would be the ultimate bbq chicken with sauteed shitake mushrooms to play into the earthy tones. Some pheasant or seared duck breast with fresh blackberry fruit might do, and even Ostrich or Buffalo loin would be ideal.

We all seemed to give this one 90+ points based on sheer brilliance and flavors. It’s definitely ready to drink, but could age another 5-7 years in the bottle.

Bottle #5: (and yes, we still had active taste-buds) 1998 Louis Jadot Clos Vougeot, Grand Cru

Verdict: THE WINNER!

This wine apparently originates from grapes out of a 50-hectares (~123 acres) vineyard, so, relatively small. I think we were all floored when we started smelling and sipping on this beauty. It had such a fruity/floral perfumish aroma, it took me a while to even take the first sip. The wine showed good, deep concentration and color. The aging lines are thin and can only get better, I think. It was drinking perfectly, but the fruit and acidity was still very strong and could continue to age. Ok, but seriously, the nose was showing some nice damp earth and rich soil, like digging in a fresh garden. I picked up on a lot of great mushroom and fungi notes, like oyster and shitake and just a very light truffle note. The wine was still REALLY fresh in terms of acidity, but all earth. Fragrant dirt, floral nose of violets and sweet rose petals with a hint of lavender. I could go on, but it doesn’t do this wine justice.

93+ points – Wonderfully gorgeous and in 5 years will be even MORE amazing!

Bottle #6: 1999 Nuits-St.-George Aux Chaignots, 1er Cru, Faiveley (Cote D’Or)

Verdict: Loved it, but after the Clos Vougeot, nothing quite compared. This wine was still beautiful and drinking great as well. My camera died at this point, so I’ll have to entice with words…

Nice dried cherry nose, bright garnet-ruby red color in the glass. I picked up a bit of a fromage nose, like that of a nice hard cheese rind; something earthy in that regard. Definitely showcasing truffles, damp earth (a theme here…) but not nearly as complex as the previous wine. It was nice and bold with strong tannins. Kind of a sexy wine by my taste…. didn’t let down in flavor or finish and coated the month wonderfully with a chalk dry finish to wrap it up. A bit tight at the end, so some aging will do this one some good. What a catch, though.

And finally….

Bottle #7: 2006 M. Chapoutier Crozes-Hermitage ‘Les Meysonniers’, Cotes du Rhone

Verdict: After all that Burgundy drinking, a little change of pace was needed. Nothing quite completes a French tasting like some good ol’ Rhone wines. The old-world Syrah/Grenache blends are just tres beau! This one was 100% Syrah.

This wine exhibits some earth funk: barn-yardy, leather, manure (I think we agreed it was cow) on the nose. I personally found a lot of good earthy mushroom flavor going on overall. The flavor was vibrant and rich. Strong acidity with some smoke, blueberry and sweet blackberry fruit. A touch of floral notes, like sweet rose petal and even chocolate made this wine smooth, elegant and dark. Great on it’s own to drink, or with some balsamic glazed hanger-steak. I wouldn’t have minded a few dark-chocolate covered blueberries either.

And that concludes the first night of riff-raff…er, tasting.

Next time: ESPANA!!!

Cheers,

Kronick Wino

Tags: 1998 Burgundy, 1999 Burgundy, Alsace wine notes, Burgndies nder $100, Chapoutier tasting notes, Cote D'Or, Cotes du Rhone 2006, Crozes-Hermitage, French Syrah, French wine $50 plus, French wine food pairings, French wine tasting notes, high-end French wine tasting, Louis Jadot, Riesling Alsace

Calorie & Nutrition Labels for Wine - Future Possibility?

Thursday, November 5th, 2009 | Wine Stories | 2 Comments

A Random Discussion Question:

I was sitting at my desk today with a small, little organic chocolate food bar in hand. You know, the individual size that usually tells you what it is, but not what’s IN it? This was one of those sample bars…. Anyhow, I flipped it over and noticed how they pleasantly put the nutritional information even through it’s just this little bar. I was delighted, mostly because I make a habit out of reading labels and knowing exactly what I’m putting into my body.

What’s the point, you ask? Well, it got me thinking about wine. As in, why don’t wine bottles have this information? We’re hearing more and more through the news media about how fast food industry restaurants are required to put nutrition information on their menus and it’s all over the place at the supermarket. So, why not wine?

Now don’t get me wrong, I could certainly see how that would anger a lot of folks out there… especially those in the business. I mean, they already have to put region, grapes, year, alcohol content, etc. But what about calories? Why shouldn’t I, the consumer, know how many calories are in that bottle of Cabernet or bubbly bottle of Blanc de Noirs? (Yeah, yeah, I know the general guidelines… 4 oz of white wine = roughly 100 calories.) The bigger question is, if I knew the answer and it was more than I anticipated, would I still buy that bottle of Petit Syrah?? Would it change my mind? Would it help spur quality control for wines that are seemingly high in pesticide usage?

This same question could be posed to the wine & liquor industry in general. I know they have this information, so why isn’t it on the label? Will it ever be required? Does anyone even care, or is it a mute point?

I’d love to get feedback… please leave a comment and tell me your thoughts.

Cheers!

Tags: cabernet calories, food wine nutrition info, nutritional information wine, TTB Rules regulations, wine calories, wine labeling laws, wine labels calories, wine regulations calories

My Tasting Around the World @ Zinc, New Haven

Thursday, March 12th, 2009 | Food Pairings, Wine Stories | 2 Comments

It was a remarkable thing the other night - went to Zinc in New Haven, CT for dinner to find in front of me my own, personal wine tasting from around the world.

It started with Italy, then to France, to Spain and off to Argentina.

Italy brought me a lovely extra dry Brut sparkling wine - Dry, crisp, toasty bubbles that tickled my nose. Great as the starter….just needed a strawberry or two. Of course, being playfully fed will suffice as well.

France started with a wonderfully fragrant Pinot Blanc from the Alscace region. Honeysuckle, light citrus notes, lemon, some spring flowers, and a delicate light flavor. Not acidic, not sweet; just smooth and refreshing. Fantastically paired with some Salmon gravlox and capers. Also a plate of Fried Crab & Shiitake Spring Rolls really brought out the floral notes of the wine.

Spain presented me with a fruity Tempranillo from the Rioja region, one grape of which I’m quite familiar. (I’d like to think that I’ve been there just from knowing the wines so well.) But alas, it is on my list of places to visit soon enough!

The winner of the evening to pair with dinner, however, was a Crios Cabernet Sauvignon from Argentina. Susan Balbo knows her wine and how to create great ones. Fantastic with my leg of lamb and sauteed brocolli rabe and sweet potato gratin. The glass of wine gracefully led me into the chocolate dessert tasting of assorted housemade chocolate truffles served on a cold piece of marble tile. What a wonderful finish…….

Some upcoming events to keep you interested:

CHEF’S TABLE TASTINGS - December 2008 - May 2009!

The Chef’s Table Tastings will run once each month [usually the first Wednesday of the month, holidays permitting] and will always feature a unique tasting menu. Even better, the cost is $35 per person all-inclusive [food, wine, tax and gratuity]. Or buy the whole series, 4 events for $100.

April Chef’s Table: Tuesday, April 7, 6:30pm at CHOW — Greek Wines, Meze-Greek Appetizers + Small Plates

Cheers!

Tags: around the world wine, chefs table event, custom wine pairing, New haven restaurants, wine pairing dinner, world wines, Zinc New haven