Tasting- Fleur de Mer Côtes de Provence Rosé

Name: Fleur de Mer Rosé

Variety: Cinsault, Grenache, and Carignan blend

Country of Origin: France

Region of Origin: Côtes de Provence 

Vintage Year: 2022

Price: $18

Winery Review: "Crisp and inviting, Fleur de Mer Rosé captures the serene artistry of Provence’s idyllic, sun-washed coastal shores and fragrant, floral hillsides. At first swirl, the wine opens with generous aromas of white peach, citrus, wildflowers and herbs. A classic Provençal style with flavors of cherry, fresh raspberry and honeycrisp apple, notes are complemented by layers of minerality and hints of sea spray. Delicate and softly textured on the mid-palate before a refreshingly crisp, memorable finish." (Found on Fleur de Mer website). 

Wine Folly: pg. 219 on Côtes de Provence Rosé in general. I got a bit of the strawberry as described by the book, but nothing of the celery and clay pot that they described. pg. 117 on Grenache wine, got a bit of the orangey flavor of this. pg. 90 on Carignan grapes, got a bit of the raspberry and definitely some sweetness from here. 

 

My Review: I thought this wine was very good, light, and refreshing. I tasted this chilled and very much enjoyed it that way. I did get a bit of the watermelon described, but not much, and got a lot of the citrusy flavors. Very crisp as described and smooth on the palate. 

I tasted this wine without food.

Tasting- Odd Lot Petite Sirah/Petite Verdot

Name: Odd Lot Petite Sirah Petite Verdot 

Variety: 80% Petite Sirah, 20% Petit Verdot

Country of Origin: USA

Region of Origin: Monterey County, California

Vintage Year: 2020

Price: $15.99

Winery Review: "Decadent aromas of blackberries, ripe plums, juicy figs, sweet vanilla and smokey oak leap from the glass.The palate is full bodied, with soft tannins and a lingering finish of black fruit." (Found on Odd Lot Website). 

Wine Folly: pg. 146-147 on Petite Verdot and Sirah in general. Very full body and mild acidity as described in the book. I got the plum and cherry notes, but not really the chocolate or pepper flavor. My wine was not decanted but was at about the right temperature, so I could try again decanted. 

 

My Review: I thought this wine was just okay, but that could possibly be because I really don't like red wine so much. The flavors were pretty accurate, I got a lot of the berry flavor they described and definitely the oak. I didn't really get any of the fig that they describe, but felt that it was well rounded and the acidity was not too overpowering in this wine. I thought it was well balanced and very smooth, but just not for me really. 

I tasted this wine without food.

Tasting- Bread and Butter Sauvignon Blanc

 Name: Bread and Butter Sauvignon Blanc

Variety: 100% Sauvignon Blanc

Country of Origin: USA

Region of Origin: Napa, California

Vintage Year: 2022

Price: $13.99

Winery Review: "What you’ll enjoy about this wine: Expressive and shining with aromas of lemon zest and a hint of tropical fruit. Lively flavors of fresh citrus lead to a rich texture that is completed by enticing minerality and a clean, refreshing finish." (Found on Bread and Butter Website). 

Wine Folly: pg. 165 on Sauvignon Blanc in general. Very dry and extremely acidic as described in the book. I got citrus notes, but not exactly the grapefruit flavor the book says. My wine was chilled but I don't know if it was the exact temperature recommended. I found it to be enjoyable chilled though, and found the peach flavor in this was highlighted. 

 

My Review: I thought this wine was pretty tasty, and I felt that the peach and melon were especially present in this. However, no classic grassy/earthy taste that I've had in other Sauvignon Blancs. Very light and crisp still, and I enjoyed it but did not love it as much as I have other Sauv Blancs. 

I tasted this wine without food.

Tasting- Ménage á Trois Limelight Pinot Grigio

 Name: Ménage á Trois Limelight Pinot Grigio

Variety: 100% Pinot Grigio

Country of Origin: USA

Region of Origin: California

Vintage Year: 2021

Price: $8.99

Winery Review: "Ménage à Trois Limelight shines a spotlight on refreshing citrus flavors in the most dazzling way. Limelight is a new star with sexy orange blossom aromas that lead to zesty key lime and mouthwatering Granny Smith apple flavors that make you pucker up. A touch of honeysuckle sweetness and minerality balance the pronounced citrus notes before the curtains drop with a refreshingly crisp finish. We promise you’ll be feeling star-struck after just one sip." (Found on Ménage á Trois website)

Wine Folly: pg. 149 on Pinot Gris/Pinot Grigio in general. I did get the mineral flavor as described, and definitely got the citrus flavor. I got the light body and the  acidity, and I think the citrus contributed to that.  My wine was not chilled as recommended, but would like to try again and see if there's anything new in the wine. Wine Folly says low-medium alcohol and i felt that way about this wine. 

 

My Review: A great wine overall, I was really impressed with the flavors in this and really liked the citrus. What I really loved though was the green apple in this, and felt that it added a nice juicy finish to the wine and complimenting the citrus flavor well. I do think they hyped it up a lot on the label with how great it was supposed to be, but for the price I didn't really feel like it was a stand out wine. I would drink again because it was still a solid wine, but just not as phenomenal and striking as the label may imply. 

I tasted this wine without food. 

DTN #2- Lesson 8 : The Big Three Whites

 For this lesson, I chose bottles in the $5-$15 range. I was able to find the Hogue Riesling, the Kim Crawford Sauvignon Blanc, but could not find a Chardonnay from that list in multiple different stores. I ended up with a 2021 Chardonnay from The Magistrate, which was about $11. The Riesling was labeled as a sweet Riesling, so I tasted that one last. 

The three wines unchilled. I tasted them from right to left.

Without chilling the wines, I tasted them in this order: Chardonnay, Sauvignon Blanc, and then the sweet Riesling. 

The Magistrate is a 2021 vintage from Santa Barbara County in California. The color of this one was more golden, less pale than the other two wines. Definitley the darkest of the three. In smelling the wine I picked up on oak, and it smelled very deep and rich, but still light. The richness is likely the buttery flavor that is categorical of California Chardonnay's. Upon tasting I got some pear and maybe a little citrus. I also found a lot of warm spice, like nutmeg or maybe even cinnamon which I really enjoyed. 

The 2023 Kim Crawford from Marlborough in New Zealand was the palest of the three in color. Extremely light on the nose and crisp even without chilling it. It smelled very juicy with a lot of citrus flavors maybe a little grapefruit and orange. Upon tasting I did pick up on the earthy flavors that are typical of a Sauvignon Blanc, and got the grassy scent and taste, but not in a bad way. I really enjoyed tasting this wine, and I felt that it was very smooth on the palate. 

The last wine was the 2022 sweet Riesling from Hogue in Washington state. It was the second lightest in color of the three. the smell was very sweet, and very zesty in smell, particularly orange. Upon tasting, the wine was far too sweet for my taste, and I couldn't really taste much besides sugar. But, it was very syrupy, and the sugary flavor tasted more like a gooey honey flavor. I also felt that when swallowing, it left behind a more alcohol-y taste than the other two. 

Three Chilled Wines with the foods 

I then put the wines into the fridge to chill, and saved them to pair with some foods. I didn't have anything specially planned for dinner, so I just decided to take some foods from around my house to try with each of the wines to see what paired best. But, I felt that my foods from around the house were of a pretty wide variety that would work for the test!

The foods are:

- Steak and rice (red meat)

- Ground Turkey Burgers (white/game meat)

- Parmesan Cheese (sharp)

- Grillos Dill Pickles (salty)

Chardonnay:

    I felt the Chardonnay actually paired quite decently with the steak as they both had a buttery flavor. Although red meat is typically associated as going with red wine, I felt that this paring actually really complimented each other. But I also thought the combination brought out a more alcoholic taste in the wine as well.

    With the white meat/turkey burger, I felt like the two paired better than the red meat combo. The flavors were quite different, and it was a much smoother combo than the red meat. The buttery flavors of the chardonnay complimented the lightness of the turkey as it did not have much fat in it. There was no alcohol-y taste and I felt that the citrus in the wine complimented the lightness of the meat. 

    With the cheese, I felt that the chardonnay actually brought out an even sharper element of the cheese and gave it even more of a bite. On the contrary, I didn't feel like the cheese did very much for the wine, and actually took away a few of the nice spice flavors that I had tasted with the wine alone. I felt that the wine also brought out a bit of nuttiness within the cheese. There was no extremely alcoholic taste that was in the other tastings so far. 

    With the pickles, this combo was an absolute no for me. It was pretty gross and the flavors did not compliment each other at all. They were just so different in nature, the fat in comparison to the salt of the pickle, it just didn't work for me. However, I think the pickles did add a nice acidity to the wine, but the flavors were just so different I did not want to try it again. 

Sauvignon Blanc:

    With the red meat, I felt that it was a pretty mild, well done combo. The wine was pretty light and refreshing in comparison to the boldness of the red meat. Again I was pleasantly surprised because I didn't think the white would go so well with a red meat. I think the grassy, earthy component of the wine complimented the meat as well, but I can't quite pin down why. Very much enjoyed this combo and think the light component of the wine was a nice contrast to the heaviness of the meat. 

    I thought this also paired well with the turkey meat and felt that the citrusy component of the wine brought out a brightness within the meat that wasn't there before, and made it taste even more light and juicy. The bit of spice in the burger brought out a bit of acidity in the wine that wasn't there before. 

    The cheese and wine combo was not my favorite, and felt that it brought out an odd taste in the wine that wasn't there before. The cheese was very strong in comparison to the wine and overpowered the wine in a way that other combinations did not. I felt that the cheese masked the nice crispy flavors of the wine and hid the grassy flavor that was there before. 

    I felt that this wine and pickle combo was very surprisingly good. The earthy tones of the wine really complimented the garlic and dill in the saltiness of the pickles. The pickles kind of amplified the earth tones as well, and felt that the combo just kind of brought out the best in each other. 

Riesling:

    Honestly, as I do not enjoy the Riesling to begin with, I just didn't think the combo worked. The wine was far too sweet for the meat and the honey flavors in the wine are just too much for the meat. While the meat was nice and fatty I think it just turned up the richness and sweetness of the wine and made the flavors clash. 

    With the turkey meat, I actually think the wine overpowered the meat a little since it is so light and doesn't have a lot of structure for a meat. While there were some spices in the meat, the sugary aspect of the wine is just so strong that it doesn't compliment the meat at all but just kind of takes over. 

    I felt the wine actually took out a bit of the sharpness within the cheese and made it creamy, which is a new sensation. I thought it was actually a decent combo and gave the cheese I nice new flavor, amplifying the nuttiness. On the other hand, I still didn't feel like the cheese did very much for the wine, as it is already a very robust wine, and I feel like it kind of tamed it down a little. 

    I think the pickles did a great job at cutting some of the sweetness within the wine and made it a little more tolerable for someone who does not like Riesling. It was the right amount of salt to balance the syrupy nature of the wine. Similarly, the sweetness of the wine really balanced out the pickles and brought down the salt to a point where they still had a bite to them, but were not overpowering with salt. I was really surprised by this combo, but don't know if I would try it again based on the fact that I just don't enjoy Riesling enough. 

Wine Dinner

 This week, my friends and I got together to celebrate the superior holiday in March, Pi Day! And we thought, what better way to celebrate than with a lot of pie! So that's exactly what we did, we got together and had a lot of sweet, sweet pie. So, I thought I'd use that opportunity to make it into a bit of a wine dinner, even if it may have been in part just for myself! But, as I am lacking in funds to do something super fancy, I thought I'd take a few 'low key' dishes and pair them up with some wines. 

The three courses went as follows:

Appetizer: Chips and salsa paired with a 2022 California Dream Pinot Grigio, $5 

Main: Salmon filet with a 2020 F.J. Serra Chardonnay from California, about $8

Dessert: Homemade ice cream pie paired with La Marca Prosecco from Italy, about $6.50

Appetizers

    I tried the California Dream Pinot Grigio alone, and what can I say besides it tasted like a five dollar bottle of wine would. It was very light on the nose, not much to pick up on in terms of smell. I picked up a lot of pear. Maybe this sounds a bit outrageous, but honestly thought it smelled a bit like sea salt, possibly because the grapes were grown on the coast? I don't know, but just something I picked up on. 

    In having the wine with the chips and salsa, I thought the combo was definitely an interesting one. I don't know if they necessarily brought out the best in each other, but definitely brought out...something.  Since the salsa had a bit of heat to it, I thought it really ramped up the acidity in the wine, but not exactly in a good way. I thought it kind of made the wine taste worse, not better. I think the light, crispness of the wine really complimented the heat in the salsa well, but the acidity from pairing the two was a little overwhelming and wasn't the most enjoyable. 

Main Course

       In tasting this Chardonnay, I picked up on a lot of oak, and and a very sweet scent overall. There were notes of tropical fruit, like pineapple, and just a nice, gooey honey scent. Upon tasting I found it to be very smooth and buttery, but still very light and enjoyable. 

    I paired this with a salmon filet from EarthFare. It was rubbed with some sort of herb butter, and I baked it in the oven until it was nice and flaky. In trying the salmon with the Chardonnay, I felt that the two were an amazing pair, and that they complimented each other with the buttery flavors they both had. I though the salmon, though buttery, was nice and light and flaky, complimenting the smooth quality of the wine. 

Dessert 

    La Marca Prosecco is a well known sparkling wine, and yet this was my first time trying it! But after reading what pairs well with ice cream (my favorite dessert), I read that sparkling wine was the best. The Prosecco alone was nice and light and refreshing, and very light on the nose. I picked up on a lot of citrus notes, primarily lemon with a hint of orange. Upon tasting, I felt that the wine was super crisp and had an apple flavor along with a nice, very juicy peach flavor. Overall, a very pleasant, light sparkling wine. 

    With the vanilla ice cream pie that I made, I felt the two made a great pairing. The crispness of the wine complimented the creamy quality of the ice cream. Since vanilla is a relatively plain flavor, the Prosecco adds a freshness and almost a bit of flavor with the different aromas and fruity flavors it had. I really liked the contrast of the dense, creamy flavor of the ice cream with the fun, bubbly texture of the sparkling wine. It was a great combo and I would love to try it as an ice cream float sometime as I've seen many recommendations for! 

Wine and Cheese Pairing

 

I love cheese. Truly, cannot get enough of it. However, my bank account does not love cheese. So for this tasting, I paired some relatively cheap wines with some really cheap cheese, and decided to test my theory of if it has to be expensive to be a good pairing. 

I bought three blocks of cheese; a Mozzarella, a Colby Jack, and a Medium Cheddar, each for a $1.99. Yup! I meant it when I said I was ballin' on a budget! 

The three wines I bought to compliment the cheeses are as follows:

- Wine Cube Pinot Grigio from California, no vintage and cost about $5. I paired this with the Mozzarella.

- 2022 Dark Horse Sauvignon Blanc from California, cost about $9. I paired this one with the Colby Jack. 

- Black Box Cabernet Sauvignon from Chile, no vintage and was about $5-6. I paired this one with the Medium Cheddar. 

Pinot Grigio and Mozzarella

    The wine alone was very light on the nose, and I picked up a strong crisp apple scent. Upon tasting the wine, I got more of that apple and a little pear. It had a very light body and I would describe this wine as sweeter than the box described. 

   I got the idea for this pairing off of Cello Cheese. The wine and cheese in my opinion did not compliment each other. As mozzarella is not a very statement cheese to begin with, I don't think the wine did very much for it. I didn't feel like any new flavors came out of the cheese and that it was very 'blah.' I did think the cheese affected the wine by bringing out a more 'alcoholy' taste and almost threw it out of balance. Maybe since i didn't have real fresh mozzarella it could've been my fault for the lack of excitement in the pairing, but would be willing to try again. I feel like the wine and cheese were both of similar intensity as suggested by Wine Folly, but didn't think they made a great pair. 

Sauvignon Blanc and Colby Jack

    The wine alone was very. light on the nose and was very juicy, had a large pear flavor and I could pick up a little grapefruit. It was very bright and zesty, playing into the citrus that had been noted on the bottle. Upon tasting it, I was surprised at how good it was for such a cheap wine. Well-balanced and very smooth. For a dry wine, I felt that it had a good juicy flavor and the pear flavor was reinforced upon tasting. It was a little earthy, but not to the extent I was expecting based on the grassy reputation Sauvignon Blanc has. 

    With the cheese, I felt that the wine brought out a sharpness in the cheese that was not there when I had tasted the cheese alone. I was pleasantly surprised by this pairing. I didn't think that the cheese brought out anything special in the wine, but felt they complimented each other, neither one overpowering the other. I got this suggestion from SommEvents.com. In bringing out some sharpness in the cheese, I think some of the acidity in the wine was cut, and made for a nice, creamy, smooth pairing.

Cabernet Sauvignon and Medium Cheddar 

    I personally am not a big fan of red wines, but thought I'd give this pairing a try. The wine alone was very dark and bold on the nose, hitting you right out of the gate. I was getting a lot of cherry and a bit of warm spice, kind of like cinnamon. Upon tasting, I thought it was well balanced and very smooth on the palate. 

    In trying this with the cheese, I felt that the two were a great pair. I am not a large fan of cheddar and usually sharp cheddar because I do not love the bite that it has. However, I felt that even this cheap box wine paired great with this cheese. The wine took the sharpness out of the cheese altogether. The cheese was creamier, and had a great flavor, a little nutty. On the flip side, I felt that the cheese took a bit of acidity out of the wine as well. Overall, loved this pairing even though I am not the biggest red wine fan. 

 

Tasting- Kirkland Signature Sauvignon Blanc

Name: Kirkland Signature Sauvignon Blanc 

Variety: 100% Sauvignon Blanc

Country of Origin: New Zealand

Region of Origin: Marlborough

Vintage Year: 2022

Price: $7.49

Review From Tastings.com: "Silvery emerald straw color. Aromas and flavors of gooseberry, tomato vine and bell pepper, tropical fruits, and tomato with a full body and a long finish with accents of green tomato, basil pesto, gooseberry, and pickled peppers. A+ for typicity; unmistakably Marlborough Sauvignon Blanc." (Found on 3/14/2024)

Wine Folly: pg. 165 on Sauvignon Blanc in general. Very dry and extremely acidic as described. I got citrus notes, but not exactly grapefruit as the book describes. My wine was chilled but I don't know if it was the exact temperature recommended. Also pg. 166 describing New Zealand Sauvignon Blancs, got a bit of the passionfruit and pear described. 

My Review: I thought this wine was just okay, not anything super special. It was a very cheap wine, and so I didn't expect very much out of it. However I don't really agree with the review from Tastings.com, I didn't really taste any of the savory flavors they listed like pepper and tomato. I enjoyed how dry the wine was and found it very light on the palate, even with the high acidity level. I found it refreshing and juicy with the fruity notes in it. 

 

Tasting- Seaglass Pinot Grigio

 

Name: Seaglass Pinot Grigio

Variety: 100% Pinot Grigio

Country of Origin: USA

Region of Origin: Central Coast of California

Vintage Year: 2022

Price: $11.99

Winery Review: "The Central Coasts’ unique coastal terroir shines brightly in this crisp, clean Pinot Grigio. Lovely aromas of lemongrass, grapefruit and honeysuckle lead to decadent flavors of ripe pear, apple and hints of tangerine. A touch of minerality on the palate is balanced by mouthwatering acidity and a light, tart finish. Extraordinarily food-friendly, this Pinot Grigio fits naturally alongside seafood or Asian fare with a hint of spice." (Found on the Seaglass Wine Company Website on 3/14/2024).

Wine Folly: pg. 149 on Pinot Gris/Pinot Grigio in general. I did not get the gravelly taste, but definitely got the lemon and a little bit of the peach flavor described. I got the light body and the high-ish acidity described. My wine was not as chilled as recommended, but I would want to try it again at that temperature and think it might be better. The description says low-medium alcohol but I felt that it tasted more alcohol-y than described.

 

My Review: This wine was quite tasty! I love a dry wine, and this one was certainly dry. The description from the winery was pretty spot on, but I thought it was more acidic than they had described. The wine was light and very crisp, but I think I also could have chilled it for longer to be able to get a better tasting experience. The warmer the glass got the less I enjoyed the wine, so I think if I had it again I would definitely chill it longer. The descriptions on the bottle are more accurate than what was on the website, and I did get more citrusy notes rather than honeysuckle or even lemongrass. I felt it was a decently 'juicy' wine and got the nice pear or peach aromas and flavors upon tasting. 

I tasted this wine without food.