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

______________________

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.