Heartland Stickleback Great Bang For The Buck

Ben Glaetzer has come up with a wonderful wine from Australia called Stickleback Red.  It’s an eclectic blend of Cabernet Sauvignon, Shiraz, Dolcetto and Lagrein (the latter two grapes are native to Italy, and aren’t planted widely in Australia).  Stickleback is named after the small Australian fish.

The grapes are from Southern Australia; 90% Langhorn Creek and 10% Limestone Coast.  This tasty blend is full bodied, showing smoky notes of strawberry, blueberry and spice.  The Stickleback red will pair nicely with roasted or grilled meats and heavier sauces.  Just stay away from spicy foods with this wine.  The ‘08 gets a solid 87 points in my book.  You should be able to find it in your local wine shop for under $15.

An Unusual Sparkling Shiraz From MollyDooker

Sparkling Shiraz, you say?  Yes.  They’ve been around for years, but have yet to gain widespread popularity.  Usually the good ones are too expensive to appeal to the curious customer.  No way in hell I would gamble my money on an expensive sparkling Shiraz.  But luckily, working in the wine industry has it’s perks .

The 2006 MollyDooker “GooseBumps” sparkling Shiraz is one unique wine!  It’s a full blown Shiraz, done MollyDooker style (15% abv).  This robust, jammy fruit bomb is then treated to the “charmat method.”  Basically the wine does its secondary fermentation in large pressurized tanks.  The wine is then bottled under pressure, to preserve the carbonation.  This process is much cheaper than the more traditional Champagne method, where the wine goes through secondary fermentation in the bottle, producing finely integrated natural carbonation.

This wine should be served ice cold, as other sparkling wine would.  And pair it with heavier fare than you would pair with traditional sparklers.

The breakdown– this wine exudes aromas of dark chocolate, raisins, strawberry, blueberry and violet.  And the fruit on the palate matches the aromas well, exploding with effervescence.  Just keep in mind that this wine will do some damage at 15% abv, compared to most sparkling wines that weigh in around 12% alcohol.

The Infinite Monkey Theorem Paves New Path For Colorado Wines

In my never ending search for wonderful wine, I’ve always been disappointed with Colorado’s juice.  Some Colorado wines are simply way too expensive for what’s in the bottle, while others are varietally incorrect (don’t have the flavor/aroma profiles that specific grapes should).

Ben Parsons changed that when he started The Infinite Monkey Theorem winery last year.  Located on 5th and Santa Fe Drive, in the Santa Fe Art District, Ben is paving the way for quality Colorado wines.  The concept behind the name dates back to an old mathematical theorem, dubbed “The Infinite Monkey Theorem,” that tests our understanding of infinity.  It goes something like this: if you set a monkey at a typewriter for an infinite amount of time, eventually he will type all of the great texts of William Shakespeare.  Hell, eventually the monkey will type every text written by man.  While the odds are extremely small, eventually the monkey will type the correct combination of keystrokes.  It’s simple probability, no matter how unlikely.

So Ben applied this theory to his winery.  There are an infinite number of decisions that must be made to produce the wine, from the decisions the grower makes in the vineyards, to the decisions made in the winery.  And all of this comes together in a back alley at his winery in urban Denver.  Ultimately, beauty comes from utter chaos, in the form of his wines.

Ben is amongst the modern era of young winemakers.  Now 34, he got his start making wine in Australia while studying for his oenology graduate degree.  He made wine in New Zealand, and eventually found his way to Colorado, where he spent several years producing wine on the Western slopes.  He was head winemaker at Sutcliffe Winery, where he made wine through the 2007 vintage.  Here he established his modern style of big, fruit driven wines which he produces under his own label today.

Ben is a quick witted, intelligent individual and his personality shows in his wines.  Even the packaging is extremely well thought out; from the Warhol-esque image on the label to the glass Vino-Lok enclosures.  His winery is the epitome of the “local” concept we see at many restaurants these days.  The community has shown him great support, as his wines are poured at almost 100 local restaurants and wine bars. We recently hosted a tasting with Ben, and here’s what we poured:

2008 Infinite Monkey Theorem Chardonnay– 70% of this wine spends time in new oak (for 9 months), while 30% is stainless steel.  Without the use of malolactic fermentation, this wine retains its crisp acidity as Chardonnay should.  While a little on the oaky side for me, it shows nice pear, fig and citrus notes, while delivering a smoky, toasty note.

2008 Infinite Monkey Theorem Syrah– oak aged for 12 months, this big boy shows nice blackberry and wild berry fruits, white pepper, tobacco, coffee, mocha, licorice,  and a slight hint of tar.

2008 Infinite Monkey Theorem Malbec– this monstrous wine is 90% Malbec, 10% Petite Verdot, aged in oak for 14 months.  This goliath has an intense inky purple color.  In the words of ben: “as dark as the halls of Mordor.”  Loaded with dark fruits, coffee and chocolate.

2008 Infinite Monkey Theorem Petite Sirah– another behemoth, showing intense notes of coffee, chocolate, cola, raspberry and boysenberry.

If you live in Colorado, visit your favorite wine shop to pick up Ben’s wines.  If they don’t carry IMT wines, tell them they should.  During summer, Ben participates in “First Fridays.”  In this Denver tradition, art galleries are open and have free drinks and appetizers on the first Friday of every month.  At The Infinite Monkey Theorem, Ben pours his wines and has a DJ in the courtyard.  Also stay tuned as Ben is planning on opening a professional kitchen at the winery, where he will host many local (and not-so-local) celebrity chefs.

Visit Ben’s website: TheInfiniteMonkeyTheorem.com

Great Wines For Thanksgiving

Turkey Day is only a couple days away now.  I’ve had TONS of customers asking me what pairs best with turkey.  So let’s get to it.  There are some classic pairings, and some more modern pairings.  But ultimately, the best match depends upon how you prepare your turkey.

I prefer to brine the turkey for two days in a Riesling brine, and then roast the bird.  I have been cooking the family turkey for years, and this is my favorite method.  And if you perfect this method, I promise the bird will come out juicier than deep frying it.  Although it is fun to fry stuff.

Riesling: This is one of the classics.  Most turkey brine recipes call for Riesling, and this wine just goes really well with most turkey preparations.  Sweet or dry, Riesling just works with Turkey.  I prefer the drier Alsatian style Rieslings, because they balance out the natural sweetness of the bird.

Pairing Tip: Incorporate some of the wine you will be serving into your cooking.  You will set yourself up for the perfect pairing. And NEVER cook with wine that you wouldn’t be willing to drink!

Gewurztraminer: Just like Riesling, this rich full bodied white will pair quite well with your Thanksgiving bird.  If you prepare your bird in a slightly spicier style (think Cajun, for example), this is the perfect wine for you.  Gewurztraminer has a natural spiciness that will lend itself well to spicier preparations.

Pinot Blanc: Another great Alsatian white that pairs really well with Tukey.

White Blends: This is a very vague category, but think full bodied blends that maintain a nice acidity.  My father has always enjoyed Sokol Blosser’s “Evolution.”  This is a field blend style, made up of 9 different varietals: Müller-Thurgau, Riesling, Semillon, Pinot Gris, Muscat Blanc, Chardonnay, Pinot Blanc, and Sylvaner.  I know this is only 8, there’s a mystery 9th varietal that I can’t seem to track down .

While whites make the perfect pairing with turkey, there are some lighter reds that will work well too.  Pinot Noir and Beaujolais will pair well.  Just stay on the lighter side when pairing reds with the bird.

And don’t forget to serve some bubbles.  I love Champagne just about any day of the week.  I’ll be pouring Pierre Peters Blanc de Blancs Grand Cru, as I do every year.  If you don’t feel like dropping the cash for Champagne, keep in mind that a nice Prosecco (from Italy) or Cava (from Spain) will work just as well.

2009 Beaujolais Nouveau Arrives

It’s that time of year!  On the third Thursday of November, Beaujolais Nouveau is released.  While it’s not a huge deal in the US, it is a big celebration in France.  It marks the end of harvest, and the coming of a new growing season.  There’s only a short period of time where winemakers get to rest between vintages, as soon it will be time to head back into the vineyards, and begin vineyard maintenance once again.

Beaujolais is always a very light wine, and the Nouveau is typically even lighter.  It is made from the same year’s vintage, and goes through a quick carbonic maceration.  In this process, the grapes are not pressed.  The weight of the grapes clusters pressing down on each other crushes them, leaving a very light wine with minimal extraction.  And they won’t break the bank either, most of them are under $15.

Truthfully, I’m not a big Beaujolais guy.  But the Nouveau always marks a special time of the year for me and my family; a time of celebration, and a time to share special holidays with the ones you love most.  So drink up, people.

2003 Dominus Estate. Moueix’s 20th Vintage Anniversary.

It started when Christian Mouiex was going to school at U.C. Davis back in the 60’s.  By ‘69, Moueix was finished at U.C.D.  In ‘82 he began a partnership in the joint-venture with Robin Lail and Marcia Smith, dubbed “Dominus.”

In 1983, the vineyards gave birth to the first vintage of Dominus. Christian has since been running things at the estate, and purchased the estate outright in 1995.

Twenty years later, Moueix released his 20th vintage, the bottling of 2003.  Initially it smelled like a true bordeaux.  But it morphed into a beautiful, classically styled Napa Meritage.  Simply magical.

Initially, it showed tart Bing cherry, with cassis undertones and a dusty graphite on the nose.  After an hour, the nose changed to a beautiful stewed plum.  The cassis turned jammy, and it developed the most incredible dark violet floral aroma.  The slight lead pencil and cedar notes still remain in the background.

This is a classic.  And it shows that exceptional winemaking skills can overcome a less-than-average vintage.  This gets 90 points on my scale.  Moueix did well with this vintage.  I wouldn’t want to age this wine much longer, but that’s just my style.

Bodega del Tupun Vulcano Grand Reserva 2005

This is a great wine.  It took the gold medal at Denver International Wine Festival, in the “Other New World” category.  And this wine is deserving of the honor.  Hailing from Tupungato, a sub region of Mendoza, Argentina, this is a blend of 50% Bonarda and 50% Malbec.  Planted in sandy soil at an altitude of 3600ft, the vines are grown on a high trellis.

This full bodied wine sees 18 months in oak.  Aromas of dark fruits, vanilla and cocoa, tobacco and truffle lead into the flavors of blueberry, currant and stewed bing cherries.  It finishes with a refreshing acidity and spice that goes on and on.  There’s also a minerality on the finish that adds a nice complexity.  I would rate this wine 90 points on my scale, and would highly recommend it at it’s $20 price tag.

I would recommend pairing this wine with grilled or stewed meets.  Also pair with stronger cheeses such as Camembert or Teleggio.

Avery “Hog Heavan” Barleywein Style Ale

This is a sipping beer, not recommended for the feighnt  of heart.  With a complex layer of Banana, Spice, and creamy goodness, this beer deserves to be drank with a special cuisine.  Or, just by itself.   Being a “Barley Wine” means that this big boy will be chock full of hops and medium roasted malts.  Full bodied and high in alcohol, be careful both drinking and cooking with this beer.  Here’s some fellow appricianados reviews:

“The first thing on the nose are big resiny hops. Also some candy sugar, which is faint but still noticeable.”

“2 finger beige head. Rocky like the mountains. Color is maple/amber. Very classy looking. The beer is fairly clear, although I don’t see a ton of life inside. “

“Wow the bitterness is HUGE in this one, although I’m not surprised at 104 IBU. Me likey. This hopped up bomber coats every part of your mouth and sends tingles to all your nerve endings. I can feel the caramelly malt trying to make an appearance but it is getting shoved aside by the hops. Still there is enough to distinguish this beer from a DIPA.”

“I like it, but don’t love it. I’m really glad I finally got to try an Avery beer as I’ve heard alot about them. Looking forward to their other products.”

“Braised meats, pulled pork, and even heavier sushi/sashimi will work with this.  But it pairing with fish, take note of the “perceived sweetness” and fruity complexes of this beer.”

First try the beer  alone, then start mingling it in with cheese and other foods.  Since this big boy  does so well on its own, there are endless possibilities that can work with this most special of beers…

Behind Every Great Vineyard Lies A Great Dog

As a wine buyer for many years, I’ve been pitched everything you can imagine.   From crazy scientist winemakers, to movie-directors-turned-winemakers, to Old World wine making royalty, I’ve met many.  Everyone has some fantastic reason why I should buy their wine (aside from the fact that it’s just damn good juice ).  But one story continues to stick out like a sore thumb.

Several years ago, I was visited by a Spanish winemaker riding along with the sales rep, who tasted me on his wines.  All great grape growers have connections to their land and their vines.  That’s just how they live.  And many happen to have their own version of “man’s best friend.”  Yes, I refer to dogs, but by “their own version” I mean other various species of animal companion.

I’ve met vintners whose cat follows them around the rows of vines, chasing field mice, moles and other various small rodents.  Once, I even met a wine maker who had a pet Orangutan.  Yup, the big furry ape ran around the vineyard, helping pick the ever-so-perfectly-ripened grape clusters.  They even named their premier tete-de-cuvee blend after him.

But this guy was different.  His best friend was a dog.  The scraggly mutt would follow him while he toiled away in the dry, dusty vineyard.  The dog just wouldn’t leave his side .  He noticed that the dog preferred to “do his business” on one specific slope of the vineyard, a small plot that always intrigued him.  And by “him” I mean the human.

This winemaker knew that the aspect and degree of this slope would lend itself to pristine grape growing conditions, not to mention the mineral-laden  soil.  And, shit.  That’s right.  That’s where the dog liked to take a dump.  And this guy said it was one of the reasons why the grapes from here were so special.  Never has a tasting paused so abruptly, with a silence that melts butter.

Well, I’ll be damned.

Dogfish Head 60 Minute IPA

One of my favorite sayings among winemakers is “It takes a lot of beer to make great wine.”  Yup, wine folks love good beer too.  And here’s one of my favorites.  Dogfish Head Brewery in Delaware brings funky, robust beers meant for sipping.  And these guys know what their doing.

Their “60 Minute IPA” bottling is like an IPA on steroids.  IPA stands for “India Pale Ale,” and falls into the broader “pale ale” category of beers.  IPAs typically have a light amber to copper color, with a good dose of hops.  Hops bring the bitter flavors to beer, and there are many different strains (hops is genetically related to Marijuana).  This beer is made from NorthWest hops varieties.

The name “60 minute IPA” comes from the continuous addition of hops for a period of one hour.  The beer is full bodied with hoppy citrus and grass notes.  I recommend drinking this one out of a pint glass (definitely not the bottle).  Just like wine, beer should be able to breathe and release its aromas.

For the truly adventuresome, they also produce their “90 Minute IPA” and “120 Minute IPA.”  Be warned– these beers are for serious beer drinkers.  If you’re a fan of Budweiser or Coors, this probably isn’t for you