2006 Bogle Phantom

WELCOME BACK TO THE K & J SESSIONS! We are now heading into the holiday season, and we thought we'd return to help with your wine selections for this time of year. So if it's big, bold, ornate, and lush (and probably red), then we are your go-to girls. Though, we did have an excellent Sancerre last week. We probably should have blogged about that. Hindsight is 20-20, and right now we only have eyes for:

TONIGHT'S WINE: THE 2006 BOGLE PHANTOM

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J: Right off the bat: peppered plum on the nose.

K: Smells like Christmas. Gingerbread and sugarplums. That is, when the alcohol blows off in the glass.

FIRST SIP

J: Wow, after the smell, I was expecting something a bit more strong, but WOW, and let me say WOW again...velvety smooth! The blend of the Sirah must be what is taming it down. At 14.5% alc., this is definitely a bit of a conflicted wine.

K: This wine is a blend of Petite Sirah, old vine Zin and old vine Mourvedre--and I agree, the Petite Sirah is shutting down the finish on it. I love it, it's another one of those textural wines of which we're huge fans. But it's not as thick and intense as the nose purports. What are the flavors you are picking up on?

J: I can pick up the jam flavor, but having a hard time getting the berry. I almost want to say it's like strawberry jam. I know Petite Sirahs mimic blueberry (and I can taste the blueberry), but for some reason, strawberry highlights the finish. Which, by the way, has a short finish. But that's okay. This is still a winner in my book. In fact, it might make it on my staff picks shelf! No, nevermind that...I don't want us to sell out of it. K, will you tell our readers a bit more about the petite sirah and why there is a petite sYrah and a petite sIrah? What's the difference?

K: Petite Sirah is an interesting grape to add to our list of intriguing grapes. I'm sure you've heard of Syrah. To state it in the most basic way--when you make "petite" a prefix to said grape--you can deduce that it's a smaller version of a Syrah grape. Which is the easy answer, but not the whole answer. "Petite Syrah" is technically the minature relative of the Petite Sirah that is grown in the Rhone region of France. Domestically speaking, anything labeled "Petite Syrah" is a misspelling.

J: A little bit confusing, but when you think about it, it will make sense. The petite sirah is a small grape that packs a good punch of grapes...in other words...it makes a lot of juice.

K: There is a savory quality to it; a bit herbal. Jammy too, I agree--but the short finish keeps tormenting me. I want it to stick around.

J: I suppose that gives you an excuse to just drink more of it. It's a flirt, a tease.

K: The label does say "mysterious and hauntingly seductive". It is a good bottle to split. It's a pretty sexy wine.

J: If you're a Zin drinker, this is a good alternate. It could be great with quite a variety of foods. Pizza. Spaghetti.

K: Yes. Rich, warm, winter foods. Chili. Beef stew. Fudge brownies. Football party foods! Meatballs, beefy, cheesy, nachos.

2006 Clos La Coutale Cahors

WELCOME BACK TO THE K & J SESSIONS! We've had quite the respite from our blogging--we were really only gearing up for fall--great cool weather clothes, harvest food, the 2009-10 NFL season, and of course--deep, dark, red wines. We are cozy warm in the office on this windy night, with a little spread of ciabatta, dill havarti, and olive oil to accompany our fall wine kickoff.

TONIGHT'S WINE: 2006 CLOS LA COUTALE CAHORS

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K: On a completely unrelated note, I would just like to say congratulations to the Detroit Lions on their first victory since 2007.

J: I know! Every week you kind of root for them. They're like the kid that gets picked last for kickball, and you feel sorry for them.

K: So onto wine. How does this smell to you?

J: Tobacco?

K: Yeah, tobacco that's kind of sweet. I also get faint violet scents. My grandmother used to date a man who smoked cigars that came in these perfectly square paper boxes, and he would give the empty boxes to me to keep crayons in. I loved the way they smelled. This is damn close to that scent.

J: But i'm not getting anything other than the tobacco and violet.

K: It's pretty straightforward. That's it.

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FIRST SIP

J: It's very smooth--but I think a few more sips are going to build the flavors before I can really say what it tastes like.

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A FEW MORE SIPS LATER...

J: The tobacco comes through. I'll say it again--it's so smooth. But it's not as intense and spicy as 100% Malbec is, I think the 20% Merlot mellows it.

K: You know what? I think it tastes very fall-like. Leaves and earth and refreshing air. It doesn't leave that hotness in your mouth the way more tannic wines do, though there is some tannin to it.

J: This is a great wine to give to people who are Malbec fans, or a foot-in-the-door wine for those who are afraid to venture into French wines. It's not as intimidating.

K: As you metioned before, Cahors is mostly Malbec--it is a wine AND a small city in southwest France. Cahors wine by law must be made of at least 70% Malbec, the remainder being Merlot and Tannat. Malbec is primarily an Argentinian grape, but almost all of Cahor's vines were destroyed in 1956 due to an extreme frost. Malbec was more widely planted after this and became the dominant grape of the region.

J: They had double bad luck because they were hit pretty bad by the phylloxera epidemic too, right?

K: Yeah. There's all sorts of cool lore around this city and wine. The city is most notable for its Valentre bridge--considered a "Devil's Bridge"--which are bridges that are said to be built by the devil, built with the help of the devil, or built against the devil's wishes. Mostly, they are bridges over some insurmountable pass that took a feat of construction in order to build it.

J: This lovely bridge is on the label of our wine. The bridge even has a small statue of the devil on it. Such a great wine for Halloween. Cahors wine has also been nickamed "The Black Wine of Lot" (Cahors being a city belonging to the region of Lot), and also "The Liquor of Fire".

K: The city is also mentioned in Dante's Inferno as another cursed, evil city akin to Sodom. It was because the bankers charged interest on loans during the Middle Ages, and this was against the beliefs of the Catholic church. MORE HALLOWEEN REFRENCES: When the wine first came into the English court in the 1700's, it overtook the popularity of Bordeaux wines--much to the dismay of Bordeaux vintners. Because Cahors had to make a trip through Bordeaux to make it to the rest of the world, the jealous vintners of Bordeaux tried to stop the transport of the wines before All Saints Day. All Saints Day was a day of feasting and drink, and Cahors threatened to make Bordeaux a passing fad.

J: All Saints Day being November 1st, so this coup happened around Halloween (All Hallows Eve). Insert devil laughter here.

K: Nice.

J: I think this is getting a tad drier the longer it's open.

K: Not offensively dry. Still smooth and tasty. I'm picking up on some black licorice now. It actually goes really well with this bread and cheese.

J: It's a very European meal; bread and wine and cheese.

K: Or it would be good with roasted seasonal veggies. I love Massaman curry with beef and sweet potatoes--I think you could drink Cahors with that. Thumbs up on this one!

2007 Elk Cove Willamette Valley Pinot Gris

WELCOME BACK TO THE K & J SESSIONS! It is Monday, and we have once again made the office a cozy nook for us to taste some wine. Tonight, we have stepped WAY out of our comfort zone, and chosen a smaller varietal white wine from the US. If you've read our blog before, you know we tend to lean toward the international wine room and favor even more the rich, dark reds of Australia and South America. So join us on our safari to Willamette Valley--we may return, if this bottle does us right.

TONIGHT'S WINE: 2007 ELK COVE WILLAMETTE VALLEY PINOT GRIS

K: I don't know why, to me, this smells like fresh cut watermelon.

J: I get fresh cut pineapple.

K: And a little lemon peel.

J: So basically, fresh cut fruits.

K: Yes.

J: Easy. That was so easy. Watermelon, pineapple--fruity freshness. Done. Next?

FIRST SIP

K: I couldn't help it--i took a secret sip while you were getting the last customer a baguette. The scents from the glass were curling around my nose, and I just couldn't tell it no any longer.

J: I really wanted a honey flavor from it--I just anticipated something like that would come through--but it didn't. It's kind of viscous and rich...like lemon pudding.

K: Yeah! Tangy and zingy! I get that fleshy thickness in it, too. Like almost ripe cantaloupe. I'm also picking up on white roses. They have a more delicate, softer scent.

J: I was just thinking a white flower of some sort. So if I ate white roses, this is what it would taste like? Don't white roses mean purity and innocence?

K: There's not much innocence to 13% a.b.v. Or, at least, you're innocent when you START drinking this wine. Where it goes after that is all on the drinker.

J: Let's talk about how this wine is a bit of an anomaly. The Willamette Valley was created when an ice dam ruptured several times and caused massive flooding shortly after the last ice age. Therefore, the floods brought volcanic and glacial soil full of minerals--on that knowledge alone, i would assume there would be some sort of minerality to the wine--but no.

K: Also, the wine resembles more the style of Italian Pinot Grigio (which is a pale, acidic, zingy wine), versus a traditional Oregon Pinot Gris (which is golden in comparison, and has flavors and scents of apples, pears, and melon). This wine does have melon flavors, but the color is so pale it's almost clear. But so lush and tingly.

J: I like that the Willamette Valley has only become a notable wine region in the past 30 years. For such a highly regarded region for Pinot Noir, it seems like it should have been established for longer. I mean, they are notable for producing Willamette Hops for craft beer--and just for further geek knowledge--the valley produces most of the grass seed and Christmas trees that the rest of the country uses.

K: I love geek knowledge. I also love that the Pinot Gris grape is the evil twin of Pinot Noir. Apparently they have similar DNA, but the color difference is due to a genetic mutation. Though technically a white grape, Pinot Gris is actually grey (gris = grey in French).

J: Have we passed off enough random trivia for now?

K: Okay, but since we're about to talk about food I have one more bit of info. A notable gent by the name of David Lett was the first person to plant Pinot Gris in Oregon. Thinking he could make a delicate grape more likable, he grafted Riesling rootstock to Pinot Gris, and then sold the resulting wine to salmon fishermen marketing it as a good pairing for seafood. Brilliant.

J: Not just seafood, but it's gone pretty well with this tomato-herb bread that you made. Sometimes the snack we have with the wine doesn't go so well. But it's nice with the bread and olive oil. Deeelish.

K: Thanks. Though we get all these fruity flavors, I don't think it would go well with dessert, it's too acidic. Considering there is melon to it, it would be nice with prosciutto wrapped melon. The saltiness would be a great contrast.

J: And salty cheese. Parmesan. Manchego. Zamarano. Just salty foods in general. Kettle cooked potato chips.

K: I like that. Wine and potato chips actually go well together--but it's mostly white wine, and really good potato chips. We used to have these red skinned potato chips here, and they would be killer with this wine. It would also go with normal white wine pairings, like if you roasted a brined chicken or turkey.

J: This is a decently priced wine, about $15. Another good pick for tonight's blog. If you're indecisive about what you're going to eat, but you want a tasty, amiable wine--go with this one.

2006 Cousino-Macul Antiguas Reservas Cabernet Sauvignon

WELCOME BACK TO THE K & J SESSIONS! And I welcome back the "J" of the K & J, as she is back from her vacation of outdoor adventures. K2 of last week was a lovely stand-in, and we had a riot in the office sucking down wine and hooting and ohhhing our way through a near x-rated posting. We will try and contain ourselves this week--but no promises.

THIS WEEK'S WINE: 2006 COUSINO-MACUL ANTIGUAS RESERVAS

CABERNET SAUVIGNON

K: Well, hey! Welcome home! I saw the picture of that monster of a walleye you caught--I'm sure the fish at Lake Rathbun are glad that you're away from their body of water.

J: Good to be back--ready to start drinking. I don't drink wine when I camp.

K: You really can't drink wine out of a koozy, can you?

J: Strictly a beer event. So let's talk about the nose on this wine. Some kind of overripe fruit. Maybe plums or black cherries.

K: Possibly blackberries. I'm also picking up some sort of bouquet. But not a really notable flower scent, like lily of the valley or lilacs. Something that's just a neutral scent; just a flowering plant scent.

J: And a bit of bitter chocolate. I get that vegetative scent, too.

FIRST SIP

K: Full-on currant. It reminds me of that Looza pure fruit juice you can get at the grocery store with all the other specialty juices.

J: I agree on the currant. None of the overripe fruit scents carry on to the flavor. On mid-palate, I'm getting a garlic flavor. But then toward the end, that turns to unsweetened cocoa powder. These are three opposing tastes--it's so bizarre.

K: I think the mid-palate garlic is that vegetative thing that happens with some Sauvignon Blanc. It's like garlic, chives, green onion--just for a moment. I get the vegetal for a moment, then it finishes on a black olive note, that has a titch of black licorice.

J: I think it's odd that we have such a random taste palate tonight. What is this telling us? At any rate, this is an average wine in my opinion. What I like best about it has nothing to do with the taste, but the history behind the vineyard. Care to elaborate on that K?

K: The Cousino-Macul vineyard is the only vineyard in Chile to be entirely family owned since its inception in 1856. Because I am Spanish inept (as I didn't take Spanish in high school) I assumed until now that this winery was named after someone's notable cousin Macul.

J: (laughing)

K: In any event, this it is the very rich and very lucky Cousino family in the Macul region of the Maipo Valley that produces this wine. Their founder bought the land, started a vineyard--and in the meantime started the first and most profitable silver mine in Chile, then produced a copper smelting plant, THEN built a railroad to connect everything. This was all shortly after Chile's indepencence from Spain, and Matias Cousino wanted Chile to establish itself as an strong nation full of pioneers.

J: Overachiever!

K: The second generation of the Macul family went to France and bought French root stock three years before the phylloxera plague that almost completely wiped out wine in Europe.

J: But they're kind of not-so-lucky, as in the founder and his son also died early in life.

K: They were ambitious in their short lives, though. I mean, what have I done in the past ten years? Certainly not built an empire. I did some drinking and travelling--and drinking while travelling--of which i'm particularly proud, but nothing that put a mark in history.

J: What would you pair this with?

K: Well, I think the 12-month barrel ageing directs it toward rich food.

J: I say creamy, chocolatey, cheesecake. Something with mocha.

K: Insert gratuitious product placement here! One of my Amai cheesecakes! Buy them! We sell them by the slice in the store. Although, there isn't anything mocha and chocolate right now--but there should be. What else?

J: I was thinking brats--but you don't really drink wine with brats. Usually beer and brats.

K: But I think we should change the game on that. If this wine would be great with brats, then so be it. I say lasagna with spicy Italian sausage. Or meat ravioli with vodka sauce.

J: I think I have an odd palate tonight. It's because i've been away from wine and reality.

K: We don't always have to agree on flavors--I think that makes for good discussion.

2005 Mas Belles Eau Les Coteaux

WELCOME BACK TO THE K & J SESSIONS! This week we have a surprise for you; a curveball if you will--a guest drinker/reviewer. *gasp* I know, so exciting. Really, it's actually another valued employee wanting to edge in on the tasting action. But the technical "curveball" of the situation is that she is another "K". So, heretofore, there will be K and K2, so...
WELCOME TO THE K & K2 SESSION!
We're so lame sometimes.

THIS WEEK'S WINE: 2005 MAS BELLES EAU LES COTEAUX

K: Welcome, K2!

K2: Elated to be here.

K: I'm going to resist the urge to use "K1", because I think that's a given.

K2: My natural response here would be: dork.

K: So noted--but we're in this dorky boat together, so let's get to the drinking. Nose, scents?

K2: Spearmint. Very clean and fresh.

K: The spearmint is present in that last gasp you take before a sip. It also smells like...a man.

Like fresh out of the shower, cleanly shaven, in a towel brushing his teeth man.

K2: I do get a bit of the crushed violet as stated in the Wine Spectator review (in which, incidentally, was rated a 91), but if a man smelled like this coming out of the shower i'd definately be pleased.

FIRST SIP

K: I feel that this will potentially be an R-rated posting. This wine is so velvety and textural, I want to wear it.

K2: This is definately a sexy wine. Lots of kirsch, dark raspberry...even a little jam. Mouthwatering.

K: I think the tannin is so well integrated, a less experienced wine drinker wouldn't notice it.

K2: I agree. Even the alcohol content (14.5%) is indescernable, considering there are zinfandels that will hit you before you even get your nose to the glass. I'm going to say it: this is a panty-dropper wine.

K: I get dusty herbs, rare steak, all those dark fruits. I'll agree with the fact that this is a sensual wine in addition to the high alcohol that you could slide under the door with an unassuming date you're trying to bed. I am absolutely romanced by this wine; I may ask it out halfway through the bottle.

K2: So this wine is 70% Syrah, then 20% Grenache, and the final 10% Mourvedre. I'm not sure how we pronouce the last grape--

K:--I really probably prounounce it differently every time.

K2: Mmhm. I'm really waiting for someone to correct me. Just the same, the wine is basically a Chateauneuf-du-Pape. But you know the French and their wines--you could take the same grape makeup to a different region and they'd give it an entirely different designation, label and title. The only reason we knew what grapes were in this wine was because of the internet.

K: I really understand how French wines can be so overwhelming to people. I generally avoided the French wine section in Benz for years, because the prospect of having to know all the regions and grapes associated with them and every other tiny tidbit of information was just too much.

K2: New World wine is much less complicated. Even Italy is easier to understand. The Abbaye de Tholomolier Minervois (which is also a Grenache, Syrah, and Mourvedre) was the first French wine that really made me say, "Hey--what is this?" As in, where was this made, what are the grapes, what are the other wines this vineyard makes.

K: The Brully Chablis was what really got me. I was so surprised that Chardonnay grapes could taste like that. Domestic Chardonnay, to me, was always divided into two camps--either oaky buttery, or citrus mineral. I was so blown away that it could have such complexity and actually posess all these other flavors and attributes. It was creamy without being viscous, it was flinty and fresh without being too dry.

K2: You're never an expert about French wine. You could be very, very, knowledgeable about it--but not an expert. Like yesterday, when we were reading about the Bordeaux Wine Official Classification of 1855. This was decided by Napoleon--of all short people--about 154 years ago, he classified wines by quality of vineyard in order to show off the winemaking abilities of France to the rest of the world.

K: Yes. That was all new to me. And this designation has been left largely unchanged until THIS YEAR, despite all sorts of proposed revisions over the years. The classification will be opened to 247 Chateaus which will recieve a "Cru Bourgeois" rating. Which is still a star, but not a gold one.

K2: So I know now's the time to speak of many food related pairings.

K: Yup.

K2: Juicy meat. Medium rare steaks. I definately see it with a meat and potatoes dinner, with a very sexy chocolate mousse or chocolate ganache cake as dessert. Even better if you can top either of those chocolately things with berries--raspberries.

K: I think meat and potatoes is a man-getting meal. You could even do hearty meals like a beef stew or a non-spicy chili.

K2: I feel that strong spice needs to be avoided as far as food pairings for this wine.

K: Agreed. How about potato soup? OOOOOHHH, smoked bacon and potato soup. Yes.

K2: Yes, yes, bacon. Once again, more man-getting foods. Also brie and pate--very rich, luxurious foods.

K: Luxurious foods are girl-getting foods. Brie and baguettes, meat and cheese trays, olives--little Mediterranean finger foods. Baked brie would be good too.

K2: "This wine will get you lucky", should be the tagline, I feel.

K: I think that women really understand textural wines--wines that coat the mouth, tickle/ruffle the tastebuds. Sometimes that's the first thing I notice, and I can't get past it because it makes me...well...a little emotional. Textures can associate with memories...I think women can give really specific details on a wine because texture is something they comprehend well. So yes, if you're looking to get laid, I feel this is a good wine to buy, guys.

2006 Nicodemi Montepulciano d'Abruzzo

WELCOME BACK TO THE K & J SESSIONS! While the cat is away, the mice will play--as our main man Matt is out of town and unable to oversee and corral us into behaving properly. But I'm not sure how our behavior tonight is going to be any different than when he IS in town. We just like to think we're being more indulgent than usual. Just the same, we are poised, glasses full of wine and hands over the keyboard, ready to discuss tonight's libation.

TONIGHT'S WINE: 2006 NICODEMI MONTEPULCIANO D'ABRUZZO

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J: It smells like an Italian wine. Blackberries. What are you getting?

K: What constitutes the "smell" of an Italian wine? I mean, I get what you're saying--but what are the characteristics that stick out that make you say that?

J: It's like...wood mixed with Bordeaux grapes. And yeasty dough.

K: I think it's a bit like sticking your head into a cedar chest full of ripe blackberries and cherries.

J: The color is very purple. Kind of fuchsia at the edge.

FIRST SIP

J: WOW. That is dry.

K: Smoky bing cherries. Ooh, you will not be able to drink this wine fast. Definately something to sip and contemplate.

J: The tannins sweeten later in the finish. It's a long finish, so it hangs around for a while before it turns sweet.

K: I'm getting blueberries, now that i'm a couple sips in.

J: It's a fairly complex wine. There's more to it, I just can't get it all yet. It's been open for about a half hour now, I feel it will soften as time goes on. It's really velvety, though.

K: I think the dryness will ease up after we've had a bit more.

J: Well, even after a few sips the dryness starts to fade a bit. Like you're building up a tolerance to it.

K: Like when you first spray on perfume--it's all you can smell for about ten minutes--but then you no longer notice. It's still there, just not to you.

...ABOUT AN HOUR LATER...

J: Very berry. It's cherry-like now.

K: The bit alcohol has cooled off, and it's so juicy. That cedar is coming through, but it's soft.

J: Let's talk about the grape, since the flavors are evolving continually and it's kind of hard to nail down. In contrast to other red Italian grapes however, this one is more approachable. Less intense than say, a Chianti.

K: This is a grape meant to be drunk young--but then there are some examples of Montepulciano that are the top of the line that can age for 10 to 20 years. Any Montepulciano aged beyond 2 years is given a "Riserva" labeling.

J: But then some of those expensive, aged Montepulcianos end up with barnyard flavors that most reviewers say is a taste to be accustomed to. I understand the hay, fall leaves, earth, and musty flavors--but "barnyard" has always had a negative interpretation for me.

K: I suppose that falls under the belief that because a wine is expensive and hard to find, it HAS to be good. But what can you do with an Emidio Pepe Montepulciano d'Abruzzo you paid $200 for and waited ten years to drink and end up hating?

J: I suppose if you had infinite money and were a wine collector, not liking a pricey bottle is probably akin to us not liking a bottle we paid $15--no skin off your nose.

K: I must take the opportunity to point out that there is a difference between Montepulciano d'Abruzzo and Vino Nobile di Montepulciano. Montepulciano d'Abruzzo is comprised of at least 85% Montepulciano grapes, the remaning grapes being Sangiovese. Vino Noblile di Montepulciano is named for the VILLAGE in Tuscany, and is made of mostly Sangiovese.

J: The "d" is the important thing here--not that I speak Italian--but our Montepulciano is from the Abruzzo region (d'Abruzzo = of Abruzzo), the mid-eastern coast of Italy, or the ankle of the boot, as my 5th grade teacher would say.

K: Like Moscato d'Asti. Do you remember that woman who came in and was short with Kate? She asked her if we had Moscato, to which she replied in a way any of us would--"Which one?" And she rolled her eyes and snapped, "d'Asti". Well, duh. But which vineyard?

J: Well, some Moscato is made in the US, but I doubt she was making that differentiation. D'Asti doesn't mean sparkling, and it doesn't mean sweet, it just means "of Asti".

K: I don't hate Moscato d'Asti--but it has it's place as a wine to be had with dessert or as dessert, and that's about it. Okay, enough about Moscato before I get whipped into a frenzy.

J: (laughing) I know! So on to the best part of wine--what do we eat with this?

K: I was reading the July issue of Gourmet this afternoon, and there were some sticky balsamic ribs that this would be good with. I've also been into short ribs lately--I think you could braise short ribs in this wine and serve them with creamy, cheesy polenta. Remember, you can drink the wine with the dish you cooked it in.

J: I'd say steak. With mushrooms cooked in a reduction of this wine.

K: Yes. So another cooking and drinking wine.

J: Exactly.

2006 Chamaplou Vouvray

WELCOME BACK TO THE K & J SESSIONS! You've missed us, haven't you? I know it seems like we've been lazy (you may ask yourself, "How hard is it to drink and then blog about it?") but we are busy girls, and don't always have time to sit and organize our thoughts (but there's ALWAYS time to drink wine). This week we have a white, and we'll also discuss last night's Benz tasting party. Thanks for reading our blog, and we'll try to keep up our end of the bargain and give you more things to read.

TONIGHT'S WINE: 2006 CHAMPALOU VOUVRAY

K: Wow, i'm excited that my elbow isn't in the picture of the wine tonight. Just out of curiosity, what wines did you enjoy most from last night's Benz party?

J: The new French wine, the Chateau Carronne St. Gemme. It's a Cab, Merlot, and Petit Verdot. Fun to say, and equally tasty. It was a textural wine for me; good on the tongue. Velvety.

K: I really liked the Oliver Hill Shiraz from Australia. It was so lush after it had been open for about 20 minutes. Just thick, fruity, and cedary. My tongue was overwhelmed after that, and I barely remember wines past it. Except the Greek Retsina--which I ordinarly like, but by that time in the night, all I could taste was Windex. I had to dump it.

J: Blasphemy.

K: It was just not doing it for me. But onto tonight's wine. Color?

J: It's an ordinary white wine color. Nothing notable. But it smells like a hybrid of Golden Delicious apples and Granny Smith Apples. Plus a little alcohol.

K: White peaches for me. And definately that tang of apples.

FIRST SIP

J: I pick up your white peaches, and finish with vanilla.

K: Oh man, that vanilla on the finish is lovely. Tart pear at first, slides into sweet mineral, and goes into vanilla. The vanilla is interesting, because this wine isn't aged in any sort of wood.

J: For those who don't anything about Vouvray, here's a quick lesson. Vouvray is not the grape, it's the village in France where it's grown.

K: That's pretty characteristic of French wines. They don't like to list on the label what the grape is. They assume that you'll just KNOW what grape it is if they give you the region or the village.

J: Yeah, like some sort of oenological game of Password.

K: Yup. The grape is actually Chenin blanc, which is about the most versitale grape i've ever encountered. Wines can range from thick, Sauternes-like dessert wines to dry, mineral-driven wine and even traditional Champagne.

J: I'm not sure what else to say about it, it's an easy wine that you should drink. It would be good for someone who is new to wine. Don't think you always have to start with Riesling--this has a nice combination of sweetness and tartness.

K: I'm really impressed with the fact that it can change so much by where it's produced. A cutting of Chenin blanc vines went along with the Dutch East India Company to South Africa, where it is now the most widely planted grape in the country. In South Africa, it is an almost neutral, crisp, palate cleansing white with some tropical hints--no sweetness involved.

J: So...we started out eating crocantini with the sweet red pepper cheese spread, but the spicy completely took over the flavors of the wine.

K: There is entirely too much jalapeno in that spread. "Sweet" is a misnomer.

J: But now i've moved onto graham crackers, and it is an excellent combination.

K: My god, we eat like pregnant women. The graham crackers enhance that vanilla, it kind of morphs into marzipan on the finish.

J: I say graham crackers and buttercream frosting make a perfect food pairing for this Vouvray.

K: Oooh. Or strawberry shortcake with real, homemade shortcake and fresh whipped cream.

J: Yes. Yes. But also grilled white meats; fish, chicken, pork.

K: Agreed. But i'm sticking to pairing this with dessert, especially for a wine under $20. Ben & Jerry make a limited-edition Key Lime Pie ice cream that actually has a fluffy meringue swirl, and I think the two need to meet.

2006 Charles Smith Wines Holy Cow Merlot

WELCOME BACK TO THE K & J SESSIONS! It's the hottest day of the year (at least until tomorrow), and we're still nonsensical devotees to red wine. This is not to say we didn't have a nice, cooling, shandy first from the mix & match in the beer cooler. Now that our palates are refreshed, our tastebuds our prepped for a big, lush red.

TONIGHT'S WINE: 2007 CHARLES SMITH HOLY COW MERLOT

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J: Coffee on the nose. Coffee beans.

K: I got a lot of alcohol on the nose--which is probably why I ungracefully choked while taking a big whiff. We don't usually drink straight Merlot. I like Cab-Merlot blends quite a bit, but seldom Merlot on its own.

J: Some berries also. I hate to be nonspecific, but it's just a simple berry nose.

K: And a little tiny titch of Hershey's chocolate.

FIRST SIP

J: I can pin down my berry now--blueberries.

K: Agreed.

J: The blueberry flavors turn into a subtle tinge of strawberry on the finish. Is this typical for a Merlot since we don't drink it?

K: The finish is short. This wine is entirely blueberries for me, like that killer French Minervois. Merlot is a grape with berry-driven flavors, like a less intense Cabernet. So the blueberry is par for the course.

J: I always knew Merlot was lighter than a Cab, but I suppose I never paid that much attention to it outside of a blending grape. This is a good wine for someone who likes red, but wants something less full-bodied and tannic than a Cab.

K: I cannot get over how much I like it! The texture is soft, it is absolutely easy to drink. But the best part is this Charles Smith guy. Completely interesting. He spent fourteen or fifteen years living in Denmark managing rock bands. He has this wild, curly hair and a wild personality.

J: The label is funny. They're all austere and black and white. They definately stand out amongst other bottles. He's very creative when it comes to branding--we read he named it for the cow crossing signs you randomly see in the countryside. Why he'd associate cow signs and Merlot is probably another story.

J: I agree that this wine is really velvety smooth. We are killing this wine pretty quickly. One blogger we read remarked that he didn't initially like this wine, but after four or five days it grew on him, and he decided it was all right. Which, to me, is a cardinal sin to let a bottle sit around for a few days.

K: It's way too easy to finish a bottle of wine, in my opinion. A bottle is technically four glasses, if you do proper pours.

J: Yeah...I don't do proper pours.

K: Have you ever drunk wine straight from the bottle?

J: Wine, no--sparklers or Champagne, yes.

K: That's very gangster of you. I have several times after tastings and the store is closed and we're "finishing" bottles.

K: Charles Smith is associated with K Vintners (remember us talking about the Bitch Grenache?) and the Magnificent House Wine Co. All instant gratification wines--or as he calls it--The Modernist Project. The idea is that most people like to drink their wine right away, instead of setting it back to age for years in a cellar. So he wanted to make easy, but tasty wines you can drink now.

J: I know this is going to sound weird, but I think this wine would go well with a roasted turkey. Usually at our Thanksgiving tastings we offer Pinot Noirs or Beaujolais Nouveau--but I think this would be a nice pair.

K: I could see that with dark meat. I think the supple texture would compliment fresh salsa. Or caprese salad. With farmer's market basil and those little, fresh mozzarella balls we have? I think they're called ciliegine. Can't pronounce it, but they're good.

J: All in all, I think we picked out a good table wine. Surprisingly, this one retails for approx. $13 which is very affordable for a wine to take to a BBQ or one to have on hand when it's just you and your sweetie. I would recommend this to anyone, and I'm happy to report that I will now try more merlots.

J & K: Happy Summer everyone!

2005 Spadafora Alhambra

WELCOME BACK TO THE K & J SESSIONS! Maybe next week we should go domestic--but we can't help it. We've almost entirely drunk our way through Australia and New Zealand. In addition, we also tend to like Latin American wines and Spain as well. Stepping outside of our comfort zone countries, we thought tonight we'd take a trip to Italy.

TONIGHT'S WINE: 2005 DEI PRINCIPI DI SPADAFORA ALHAMBRA

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K: In contrast to last week's wine, this one has some subdued scents in the glass.

J: I smell honey. Grassy honey.

K: The first I picked up were cream and peaches.

J: Also freshly churned butter.

K: Butter? Oh god. Yes. I suppose all these scents go together for a white--butter, honey, grassy, creamy.

FIRST SIP

J: My first sips were floral--but it was really cold when it was first opened.

K: It's a definate departure from the scents. Mineral, but not at all dry. And I agree with the floral, but it's really just a whisper of it right now.

...ABOUT AN HOUR LATER...

K: Well, the time it took for our wine to reach optimum temperature, we did a little extra research on the grapes in this one.

J: This is a blend of two grapes that were new to us--Catarratto and Inzolia. The wine is mostly Catarratto (85%). Of course, we're drawn by obscure grapes. Anything that is a challenge. Good choice tonight, K.

K: Thanks. I know Inzolia is the second most planted grape behind Sangiovese. But our research brought us to a fantastic item of trivia you can bring up at your next wine tasting or wine party.

J: Yes. We are suckers for random trivia.

K: The "Wine Lake" effect is a European problem of supply versus demand. The EU produces more wine than it acually sells--1.7 billion more bottles of wine than it sells.

J: That's 141,666,666 cases of wine sitting around.

K: That's insane! Kudos on the math skills, because I never would have pulled together those figures, simple as they are. Can you imagine wine going to waste--and not just some generic jug wine--but some quality grapes being turned into industrial alcohol just to keep it from sitting around indefinately and going bad?

J: Maybe they can turn that into an industry of alternative fuel. We'll all drive cars run that on European grape juice.

K: But back to our wine. Ordinarily, Catarratto and Inzolia are blended with another Italian grape, Grillo...and that makes Marsala. Despite Marsala being this rich, velvety, sweetened wine (and also the most important ingredient in Chicken Marsala)--this wine is crisp and melony.

J: I get lemons too, on the entry.

K: I'd say it opens with cantaloupe and lemon, and finishes--almost sweetens a bit--to honeydew.

J: But it's a very short finish.

K: Yes. Which is probably why it's so easy to drink, and the bottle is disappearing so fast.

J: Definately. We dote on red wines.

K: They last so much longer because we sip and sniff and mmm and ahh like idiots. Good thing no one can see us do this in the office.

J: But, 'tis the season to be drinking an easy white wine. You should always be building your personal wine stock. I would consider serving this with seafood.

K: Ohhhhh, with mussels! Actually, if you dumped it in the pot with the mussels and some garlic, shallots, butter, and some fresh flat-leaf parsley.

J: It's definately a cooking wine. Very versatile. One for the pot, one for the cook. Repeat.

K: It could also go with the aformentioned Chicken Marsala. And as a result of you mentioning the lemony flavors, I could also see this being paired with lemon tart, lemon bars, lemon merengue pie...

J: So good also with shrimp. Shrimp cocktail or shrimp scampi.

K: ...and the wine could go right into the pan with the scampi.

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Our white Italian blend could be your next wine for a night of grilled fish or citrusy desserts--all for under $13.

2007 Estripe Bonarda

WELCOME BACK TO THE K&J SESSIONS!

Once again we're slackers--or rather, vacationers--J was on vacation for a week, and I was left to drink wine all alone. Which is something you don't really want to write about. In any event, we are back in the office, and it is a Monday, so you know we have a bottle open and are ready to drink and discuss.

TONIGHT'S WINE: 2007 ESTRIPE TONBERT OAKED BONARDA

K: Welcome back, J. Although, you were back last week and we had that great Verdejo we didn't have time to blog about.

J: Yes. A decent white--tingly and mineral. But i'm glad we're back to reds this week.

J: This wine smells like blackberry Bordeaux.

K: Kind of like overly fragrant Zinfandel. Sweet tobacco; and almost bready. It has been smelling up the office since you opened the bottle...it smells like someone broke a bottle of wine, it's so powerful.

J: All right, i'm dying for the first taste.

FIRST SIP

K: Burnt toast.

J: When we first opened this about 45 minutes ago, the scents were a little yeasty. I definately get that. And blackcurrant.

K: Tart blackcurrant. And the tobacco carries over, but no longer sweet.

J: Plums and prunes on the finish.

K: I agree with the prune, not so much plum for me.

J: I think this wine needs at least three sips before you get to the heart of the flavors. It's an overwhelming wine at first. There's a lot of alcohol upfront.

K: FUNNEL CAKE!

J: What?

K: That scent just above the glass, the sweet yeast scent that was really diffusing into the room? It smells like funnel cake. Ahhh, I love funnel cake.

J: Would funnel cake go with this wine?

K: We need to focus. Food is such a distraction for us.

J: There are nice, long, and low legs in the glass.

K: It is 13.9 A.B.V. I suppose that's about standard for grapes from hot climates.

J: So let's talk about this mysterious grape Bonarda.

K: It's a ridiculous grape.

J: Copy that.

K: Our research on this grape has produced a lot of conflicting information. It used to be the most widely planted grape in Argentina, a few years ago--but now it's back to Malbec. Apparently, they interchange every few years.

J: Also, Bonarda has been likened to the French Douce Noir (meaning "sweet black") grape. In Italy there is a grape by the name of Dolcetto ("Dolce Nero" to the Italians, which also means sweet black), so people tend to believe they're the same grape because the translation means the same thing. But they're opposites.

K: Yeah, Bonarda/Douce Noir is a dark, brooding, tannic wine, and the Dolce Nero is a light bodied, fruity wine.

J: Are you confused yet? It's like solving word problems.

K: And then California grows a small lot of Bonarda, but it's called Charbono. It was BROUGHT to the US from Argentina, but no one knows how it was brought to Argentina, though there are grape varieties that are very similar in Italy. Like I said, this grape is ridiculous.

J: Ahhh, sometimes I long for a simple Cab. This is tasting better the longer it is opened. The alcohol is really burning off.

K: It is. It's really mellowing...now that it's been open an hour. I think it could stand up to a lot of different kinds of food. We can talk about food now that we've actually discussed the wine.

J: So, an hour or more of air on this bottle and you get a silky wine. There is definate tannin in this, but not the kind that roughs up your tongue. Ribs. Ribs would be good with this.

K: Yes...any sort of good cut of meat. T-bone steak. Beef tenderloin. It makes me ravenous--it would be so good with steak that is more rare than you'd usually eat.

J: A really strong cheese would pair up well. Tipperary Cheddar, Manchego--salty cheeses. Or that really rich Delice de Borgogne.

K: I could smear Delice on anything and it would be good. It has so much buttery goodness, you night as well just eat a stick of butter. I feel that this wine would be good with any sort of slow, romantic meal you would plan for someone. It's not a wine you could rush through and move on to another bottle. It's a wine that would carry through dinner and onto dessert (dense chocolate cake), and probably after. A wine you can dote on.

J: Flourless chocolate cake...where one slice weighs three pounds and the crumbs stick to the back of your fork. Or dark chocolate cheesecake.

K: Anything rich and decadent pairs well with this wine.

J: We have a (high maintenence) winner tonight!

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2008 Sainstburry Rose of Pinot Noir

WELCOME BACK TO THE K & J SESSIONS! It seems we've gotten some momentum going, and are now posting every week. Maybe it's the nice weather prompting us to drink more whites and roses (as we are devoted red wine junkies), and we need more non-reds in our repertoire to recommend for those wanting to enjoy a bottle of wine outside. We are on a crusade to save roses from their bad rap and association with the not-so-reputable White Zinfandel, one bottle at a time.

TONIGHT'S WINE: SAINTSBURY 2008 CARNEROS VIN GRIS OF PINOT NOIR

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K: Just to clarify things, "Vin Gris" is a term used in the Bordeaux region of France to refer to a rose made from Pinot Noir.

J: Even though this is made west of Napa Valley. It does have a pretty label.

K: Yup. I think they took a picture of their winery, ran it through Photoshop and hit the Van Gogh button.

J: Scents...I get bread dough.

K: Like the bready scents of champagne? I get that now that you've mentioned it! It still has the slight scent of cherry Jolly Ranchers--maybe a tiny bit more floral. Our new South African Mulderbosch Rose of Cab has lots of that cherry Jolly Rancher flavor--but more tart than sweet. It would be a stellar wine for the rose novice.

J: Nothing too unique about the color, I think it's the average rose color. Kind of a washed out red.

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FIRST SIP

K: I don't get a lot of flavors at first. But once I add a little air to it, it's vegetative. Like crispy, crunchy lettuce--which doesn't sound appetizing for a wine. But it's refreshing.

J: I get that plus minerality. These are initial flavors, but die off rather quickly. Short finish.

K: It hangs on long enough to really bloom on the palate once you swallow. That's where all the flavors are. Cherries. Maraschino cherries.

J: This is a hard one. It's rather good, it's just hard to pinpoint all the things going on in it. You definately don't want to serve it too cold.

K: I agree, there. Rose that is too cold tastes like watered-down soda.

J: Now i'm getting hints of vanilla. I think as the wine warms, it brings the vanilla forward.

K: So this is more of an advanced placment rose. Complex and tasty.

J: It would be delicious with white cake. A big, dense , layerd slice of white cake.

K: Ooooh, like the white cake with the whipped frosting from SuperTarget! Roses actually fill the niche that white wine doesn't cover--foods that are deeply spiced or meatier kinds of fish.

J: I think you can pair them with just about everything. Since we're always hungry, this one will work out well for us.

Dominio de Tares Baltos 2005

Welcome back to the K & J Sessions. For tonight's wine, we had to do a little research. Okay, a lot of research--but mostly because we're geeks for trivia. Our wine is comprised entirely of a little known grape called Mencia, from an even lesser-known region of Bierzo.
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TONIGHT'S WINE: 2005 DOMINIO DE TARES BALTOS

J: I picked this wine tonight...mostly based on the label. I mean, it's something i've wanted to try--but the label sealed the deal.

K: It's a completely bizarre label! I can't even discern what the hell is on it. Dogs?

J: I'm thinking it's bunnies or people.

K: And then there's some raised, textural thing on the surface...

J: Oh yeah, it's embossed!

K: It's just weird. Odd enough to pique our interest.

J: The grape is interesting too, after all our nosing around on the internet.

K: This should be a good evaluation, considering I'm a bit hungry and apparently you are a better taster when your mouth is salavating.

J: This wine is a ruby pink.

K: A bit fuschia.

K: I get salon scents right when I stick my nose in the glass. Remember when you were a kid, and your mom would take you along to the salon, and everything smelled like a perm? Like fruit overcome by chemical.

J: No berry scents at all on my end. Wood scents, like sticks. Kindling.

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FIRST SIP

J: No scents of berries...but berry flavors.

K: The berry is faint and completely unsweetened and raw. I get cigar box, too.

J: Yes.

K: There is something botanical going on in it--juniper. Gin drinkers, this is the red wine for you.

J: Dry and woodsy on the palate. It's aged very briefly in American and French oak. Not tongue-shriveling dry, tongue-tingling dry. I like it. I'm shocked at how cheap it is. About $15, right?

K: Yep.

J: I was thinking how Bierzo is this small (9,000 acre), isolated area of northwestern Spain, and I would think that as relatively tiny it is, the wines would be rather expensive.

K: I'm surprised about that too--but if you think about it, everything in this region is worked by hand. Fields and vineyards are still plowed by horse-drawn plows, and most people in this region live communally. There's probably low overhead. I mean, they still divide up land by Napoleonic code (meaning land is divided equally amongst heirs of deceased landowners).

J: I'm amazed at how this grape is intense and delicate at the same time. There's so much complexity to it, but apparently contains less alcohol content than the average Spanish grape--

K: Like a Tempranillo or Granacha.

J: Right. But it's just high-maintenance enough that it can't be blended with any other grape or else it loses all its flavor and nuance. It's just really unique.

K: Though I think most of the time red wine overwhelms pork, I think this could be good with some grilled Iowa chops.

J: Nothing too spicy with this. Burgers would be good. Or, ummm...chocolate pudding. Like a creamy chocolate dessert.

K: French silk pie.

J: Oh, my God.

2005 Barrel Monkeys Shiraz

Tonight's Wine:

RED HEADS STUDIO BARREL MONKEYS 2005 SHIRAZ

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J: Lots of scents flying around in the glass. All berry fruits. We carried this wine last year and the year before--but not this vintage. We haven't had it in since we sold out of the previous vintage.

K: Toast and jam! Actual toast scents. But you can't go wrong with a wine that states clearly on the label, and I quote, "WHY THE BARREL MONKEY IS A SEXUAL MISFIT." Barrel Monkey being, of course, a lakey who works in a winery.

J: Ohhhh, I think we know a few of those who are both. This wine is definately earthy, woody, mossy...

K: My nose could be completely off at the moment--allergies--but I get a slight, fresh crisp scent here. Like when you break a stalk of celery in half.

J: This wine is completely opaque. There's a larger meniscus on this than most other wines.

K: It does. A big raspberry-colored ring around the surface of the wine.

FIRST SIP

J: Okay, my first sip gave me spicy fruit. But the subsequent swallow showed no spice at all. Maybe it's because I haven't had wine in a week.

K: Some online reviews of this wine talked about dryness. I don't find there to be ANY dryness whatsoever. There's a kiss of tannin at the finish, but it's almost indescernable. I think there's a ridiculous amount of black fruit--black plum, blackberry, black cherry--and a tiny bit of black licorice. But more like the RJ's organic black licorice we have, which is more molasses-like.

J: Like real black licorice, not Twizzlers.

K: It's a very simple wine, don't you think?

J: Yeah. Complex, no. Delicious, yes.

K: What's the term Matt loves to abuse? Fruit bomb?

J: Exactly.

K: It's just so good. Now that i've had more of it, the tannin is building at the finish. It still doesn't overwhelm. Actually, it makes the finish longer.

J: This would be a good wine for someone making the jump from white wines to red. Everyone is terrified of "dry" wines--the belief that if something isn't sweet, it's dry.

K: Oh yeah! This would be a great transition wine! I don't want to use the word approchable, because it's overused.

J: This shiraz is $18.50, has a 16.0 ABV-

K: Jeez. Might as well be port.

J: Anyway, it's not as huge as some huge fruit wines--zinfandel and cab drinkers would be amiable to this.

K: And it would be good with anything grilled. Or salami. The pepperoni and panetini we were eating brings a little spice to the wine.

J: But definately not that Jarlsberg! No swiss cheese with this. Kills the flavor.

K: We are the masters of finding food that DOESN'T go with our wine.

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That's this week's submission! Drop in and see us sometime soon. Or just come by Beerfest on Saturday, May 16th--our biggest event of the year. Live music, food, 75+ beers, and mass amounts of merriment.

FINALLY.

WELCOME BACK TO THE K&J SESSIONS! We're really terrible at keeping up with this, aren't we? Some reorganizing of the international wine room and catagorizing the loose bottles of beer on the far wall were an ongoing projects for us, and we'd run out of time to really sit down and drink and analyze a bottle of wine. Now that we have a free moment, let's discuss...

TONIGHT'S WINE, MARCH 09, 2009 : Terre Rouge California Syrah, 2004

K : It was my pick tonight.

J : I'm excited because we haven't had a Syrah in a long time. We seem to forget about Syrah sometimes.

K : I chose this one because it's a 2004, and I figured some time would probably smooth it out--it's 14.5 ABV, so I thought it would be pretty intense.

J : I opened this about 45 minutes ago...it's had some time to breathe. It has a pinkish-brown hue to it.

K : I just had some blackberries yesterday, and this wine is exactly what they smell like.

J : Agreed. And some spice. I can't really pin down the spice, but it's there.

(FIRST SIP)

J : Major woody cinnamon stick on the palate.

K : It's that kind of dryness that makes your tastebuds kind of tingle and stand up.

J : Like your tastebuds are doing the wave.

K : Yup. After the cinnamon, it goes to apple. Not really the fleshy part of the apple--more like apple skin. What's kind of apple is a little softer, not so overly crunchy. Pink Lady?

J : Gala? Does that sound right?

K : Yeah, Gala. Gala apple skin on the finish.

J : Then it goes back to cinnamon--a softer cinnamon--after the apple. It has a long finish.

K : I'm not going to have any problems finishing off this bottle.

J : Actually, Matt should try this. He would like it.

K : There isn't going to be any left!

J : Nope.

K : Sometimes I hate the things they print on the back of the bottle: " In the tradition of our other syrahs, this wine has great flavor intensity and mouthfeel. It is made with current enjoyment in mind, rather than longevity. Enjoy it at home or your favorite restaurant."

J : That means nothing.

K : It's as though you haven't had your own wine at all. It's so non-specific.

J : How about that one wine, Bitch?

K : What??

J : Crap, sorry. The Bitch Grenache from Austraila.

K : Ohhhhhh.

J : All it says on the back label is "bitch" over and over.

K : Novelty wine is kind of cheesy, but that one is pretty good. How's the dark chocolate with our Syrah?

J : Considering this dark chocolate isn't so dark (55% cacao), i'm not a fan. It dries out the wine.

K : You know, it actually makes the wine taste waxy.

J : So no chocolate with this one. What food would go with it--how about poultry?

K : If it was more gamey poultry, like pheasant.

J : Something in a red sauce. Chicken parmesan. That would be good.

K : That sounds so good right now.

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There you have it--the K&J Seal of Approval! A good syrah under $20. Stop down to Benz and see us soon.