Grape Tales: Rousanne

Dear fellow wine nerds, I have made a terrible discovery.

I think I finally found a grape that I do not like. Sure, it's really not a shocking discovery, nor particularly newsworthy but, it saddens mean nonetheless. Before this discovery, I prided myself as an "all-inclusive wine drinker," who loved all wines (well, except port/sherry, but I never counted them). Yet, my palette has proved me wrong. No worries I will still try anything once and keep trying to find a style of Rousanne that I enjoy. 

Photo Source.

Now, for those of you that are thinking, "what is Rousanne anyway?" Let me fill you in! Rousanne is the name of a grape. I first came in contact with it while making wine at home - it was used in a white blend. That is when I discovered that it is traditionally grown in the Rhone wine region of France and is typically blended with another white grape called Marsanne. (The names sound pretty, right?) You may also see Rousanne blended with several other grapes in the white wine styles made in Chateauneuf-de-Pape, a region of southern Rhone. At this point, it seemed Rousanne was used in some big names in France, so I was definitely interested to try it on its own.

Photo Source.

According to my usual wine references, Rousanne is a interesting grape. The grape skins are not clearly white or red, but a reddish brown color. It is known for its herbal tea aroma. When grown in warm regions, it can e full-bodied with rich honey flavors. When brown in cooler regions, it can have a lighter-body and higher acidity. Most commentaries suggest that the flavor mimics it's herbal aroma. Luckily, I had the opportunity to tasted a wine that featured Rousanne at my Benchmark Wine Tasting event back in January. Unluckily, however, the wine was corked. So when I saw a bottle in the store, I eagerly grabbed it once and for all to confirm he typically flavors of Rousanne - like I said above the results were mostly negative.

SABON ESTATE ROUSANNE 2012.

Where it's from. Amador County, California.

My Thougts. This wine did not taste good. But I am not sure it was undrinkable or corked -- it smelled nice. It had a strong aroma of smooth butterscotch, plus it just smelled heavy, no citrus or minerality. But it just tasted oily, maybe even like petroleum -- which may be how it is supposed to taste -- but it just wasn't for me. (I couldn't even finish the glass). I would be interested in hear if someone had a Rousanne and thought something different. Overall, I was not a fan.

Until next time, Cheers!

Benchmark Wine Tasting Class: Aromatic Whites

Back in mid-January, I had the privilege to participate in a Benchmark Wine Tasting at Penn State University with the Penns Woods Winery crew. Needless to say, for a wine-nerd like me, it was an awesome experience! First of all, I got to taste approximately 30 different wines - made with different varietals and produced in different regions. But as an added bonus, it was interesting (and somewhat refreshing) to not be the biggest wine nerd in the room!

This series will discuss the wines that were tasted and provided an overview of the region and/or grape of each wine. To keep the posts (relatively) short, the series will be broken up into multiple posts, organized by the flights we tasted. First up, we tasted a flight of aromatic whites, including three Rieslings and two Gewürztraminers. I will also discuss the two Moscatos that we tasted at the end of the day, since Moscato (while sweet) is typically a highly aromatic white wine.

(Above are some of the labels we tried. These images are intended to identify the producer and not necessarily the specify wine/vintage).

So what is the definition of aromatic?

Webster's tells us that, generally, the term "aromatic" means "having a pleasant and distinctive smell." But, we know know that when it comes to wine - everything has multiple definitions. When I hear aromatic, I think white wine. I expect a strong, fruit-forward or almost floral, aroma from the wine. Officially speaking, wine professionals agree the most common winemaking techniques used in the production of "aromatic wines" include: fermentation in stainless steel or concrete and harvesting the grapes later in the harvest to yield high acidity and low alcohol wines.

So what should you look for in the wine store if you want an aromatic white? The most popular varietals include: Gewürztraminer, Pinot Blanc, Pinot Gris, Riesling and Viognier. For now, our discussions will stick to a comparison of Riesling, Gewürztraminer and Moscato.

Photo Source. The International Riesling Foundation (a fine foundation indeed!)

Riesling.

Call me a broken record, but Riesling has a bad rep... especially in the United States. Americans either love it or hate it, but most assume its a honeyed sugar bomb. I can not say it enough -- drop the Riesling assumptions and taste with an open mind. The blog has discussed Riesling a few times, check out the feature here, but we have yet to dedicate a full tasting to this noble grape. Before I give you my thoughts on the individual Rieslings, remember the grape's best qualities, including:

• Ability to withstand cooler climates, 
• Notably food friendly, and
• Light body and naturally high acidity.

Nimble Hill Riesling 2011

Where it's from. Pennsylvania, specifically Sugar Holland Vineyard.

My Thoughts. The room was amazed at the complexity of this Pennsylvania Riesling. I thought it was tart (in a good way), astringent and high acidity, with flavors of stone fruit and citrus.

Chateau Ste. Michelle Riesling 2011

Where it's from. Columbia Valley, Washington.

My Thoughts. This wine was tart as well, but not nearly as astringent when tasted. The group thought it tasted of citrus, grapefruit and even petrol. (not sure where some get this taste from - I'm looking into it!)

S.A. Prum Kabinett Riesling 2009

Where it's from. Mosel, Germany.

My Thoughts. I think one of the reasons Americans (and wine-drinkers internationally) fear Riesling is the ever-daunting German wine label. Germans are nothing if not thorough, and so are the wine labels. So when you see "Kabinett" on the label, remember that the wine was made with late harvest grapes that can be semi-sweet or dry (trocken). When I tasted this wine, I was definitely intrigued. When I heard "Kabinett" I assumed it would be on the sweeter side - I was so wrong. It had a subtle sweet apple flavor without the overpowering honey.

Photo Source.

Gewürztraminer.

Gewürztraminer is distinguishable from Riesling because it has only moderate acidity and is full-bodied. It's primarily grown in the Alsace region of France. I notice the prominent bouquet of aromas from this grape, including: rose, passion fruit and lychee. 

Paul Buecher Gewürztraminer 2011

Where it's From. Alsace, France.

My Thoughts. This wine was awesome. It had a powerful floral aroma including rose and honeysuckle. But the taste was completely different from the aroma. It had an almost hoppy flavor, spicy up front with a mellow finish.

Chateau Ste. Michelle Gewürztraminer 2010

Where it's From. Columbia Valley, Washington.

My Thoughts. This wine was mild in flavor. Drinkable but nothing to write home about.

Photo Source. 

Moscato.

"Moscato" is the Italian name for the Muscat grape. It is known for making semi-sweet, lightly sparkling, and low alcohol wines

Montefiori Moscato

Where it's From. Piedmont, Italy. Moscato is most commonly grown near the northern town of Asti (hence the term Moscato D'Asti, meaning Moscato from Asti).

My Thoughts. This wine totally surprised me. As a fan of red wine and dryer reds I was expected to not enjoy this wine. But I loved it! (As did most of the room). It had a beautiful aroma of rose water, honeysuckle and lemon. It tasted similarly to it's smell and was wonderfully fresh. We compared it to Barefoot Moscato, which even given the price, was flat and less enjoyable than the Montefiori version.

All in all -- it was a great day of tasting wine! Stand by for follow up posts from this benchmark tasting series!

Cheers!

Food and Wine Pairings: Pan Roasted Barbecue Chicken

Hey there friends! As promised, I am expanding the blog to include posts on more than just wine exclusively. Don't worry wine-nerds, I won't be skimping on the wine discussions! 

Today, I will be sharing one of my other passions with you -- cooking -- via a discussion on food and wine pairings. Before I share my tips on food and wine pairings via this delicious recipe, it is important to share my cooking philosophy. As a foodie, I definitely focus on flavor and aspire to recreate those delicious restaurant dishes at home. But as a realist, I know this is frequently impossible. So when cooking at home, I have three main goals: great flavor, fast clean-up and budget friendly. 

Food and Wine Matching Basics.

When it comes to food and wine pairings, I really live by only one rule - if it tastes good to you, then it is a spot on food and wine pairing! Seriously - I think too many wine writers over-complicate the process of pairing food with wine.

However, there are a few tips that can take a food and wine pairing from good to spectacular.  First, when you choose a glass of wine to drink, consider what type of food you may be ordering. Whether the main meal is light or heavy, made with a certain sauce or prepared in a particular way will impact what type of wine will match best.

Pan Roasted Barbecue Chicken, Rice and Green Beans.

Ingredients:

• Chicken Breast
• 1 Yellow Onion
• Barbecue Sauce (I went with a sweet and tangy style)
• Siracha Red Chile Sauce
• Olive Oil
• 3-4 Tablespoons Greek Yogurt (Plain)
• Brown Rice & Side Vegetable of Your Choice (I went with Green Beans)

Pairing Key: Roasted chicken is a great place to start with food and wine pairings, the chicken acts as a "blank canvas" that pairs well with a variety of wines. However, the key element of this dish was the Siracha Yogurt Sauce (pictured above on top right side of plate). It is so simple - yet so delicious. Start with a few tablespoons of Greek Yogurt. Add Siracha to taste. I went with approximately 1 part Siracha to 2 parts Greek Yogurt (but I love spicy so beware). The sauce gives the dish some kick, so when looking for a wine to pairing with it - I wanted something with a touch of sweetness to balance the spice. I paired it with the 2012 Traminette from Penns Woods Winery.

Penns Woods Traminette 2012.

Yes - shameless plug for Penns Woods Winery (since I work in the tasting room there). Well, it would be shameless if the wines weren't so delicious. Traminette is a hybrid grape, part gewurtraminer, so it has a complex nose - smelling of honey and lemon. The taste has some sweetness but a clean, mineral finish. I chose it because I thought the crispness would pair will with the sweet spicy-ness of the Siracha and bbq sauces.

And with that, I will wrap this first recipe post with a warning that every wine-loving home cook should appreciate.

Cheers!

Join me in the 100 Happy Days Challenge

Photo Source.

“The Constitution only gives people the right to pursue happiness. You have to catch it yourself.”

— Benjamin Franklin

Annnnnd I'm back! 

Attention friends and fellow wine-nerds, I am beyond excited to announce my return to the blog! After this extremely cold, gray, and snowy month (did I mention cold?), I am ready to return to the blogger's chair and work on bringing better and brighter content to my dedicated readers!

So let's hit the ground running with the 100 Happy Days Challenge! I may be a bit late to the game with this viral challenge sweeping the internet. I have seen a few of my friends post pictures here and there... thinking "what a great idea!" So putting all my excuses aside I am going to join the 100 Happy Days challenge - starting today!

What is the 100 Happy Days Challenge? Pure and simple, I think it's to help us focus on life's simple pleasures in this ever-emailing, ever-tweeting, super-distracted world. The challenge is to share pictures of happy moments, it could be anything, from a beautiful cup of coffee to receiving a simple note from a friend in the mail! If you want to join, you can sign up here. I plan to post my pictures to my instagram account (themollypitcherclub), if you want to follow there. Or you can check out the photos page on the blog! 

There is even an option to receive a book of your photos after the challenge (if it's not too pricey) I will totally get one - you know how I love those end-of-challenge prizes.

National Drink Wine Day 2014!

Photo Source.

Now you may be wondering why I chose to honor the most sacred of holidays, National Drink Wine Day, with an image from the 1960's Batman Series. I have two very specific reasons. First, I am a serious Batman fan. I've seen all the movies (yes, even the George Clooney one). I even have many of the original cartoon series on DVD and I am proud to say it! (I'm still waiting for a Nightwing movie - get on that Christopher Nolan!)

Second, I love how the 1960s Robin frequently had great reactionary one-liners. Something along the lines of, "holy smokes Batman!" Well, as I sat down to write this post I thought, "is there some Robin one-liner that accurately describes my feelings towards the awesomeness that is National Drink Wine Day?" Well, you are in luck -- I found one!

Yep, 1960s Robin is shouting out my concern for my poor bank account after I hit the wine store for some libations to celebrate this wonderful holiday! I am not sure what I am drinking yet, but it will likely be something red. If you are looking for history on the origin of National Drink Wine Day, there is not much out there. The best I could find is that the day celebrates wine generally and its health benefits. But, let's be honest... do we really need a reason to celebrate wine? I think not.

So get out there and grab something special for tonight, it may be Tuesday but that is no reason not to grab something nice to celebrate National Drink Wine Day. Let me know if you find something special worth sharing in the comments!

Cheers!

Oh and I will leave you with one last "Robinism" that really made me laugh (special thanks to holysmokesbatman.com - so glad I found you). It's good to know Robin is concerned about the Constitution.

Trifon Zarezan Day!

Photo Source.

Today I will not be celebrating Valentine’s Day, I will be celebrating a much better day, Trifon Day! What is Trifon Day, you may ask. Trifon Day or Trifon Zarezan Day to be exact is Wine Day!

Trifon Zarezan is a Bulgarian holiday (although the rest of the world should really consider adopting it) that celebrates wine drinking. I had no idea this day even existed until a Bulgarian friend asked a group of us if we wanted to celebrate it.

According to my highly unscientific research, which consisted mainly of a quick Google search and asking my Bulgarian friend, St. Trifon is the Bulgarian saint of vine-growers, wine makers, and vineyards. Trifon Day is related to an ancient Thracian custom honoring Dionysus, the Greek god of wine. St. Trifon had a vineyard himself and he would often prune it.  Legend goes that one day he was out pruning his vines and the Virgin Mary passed by, he made fun of her (for having an illegitimate child) and she decided to punish him and condemned him to cut his nose with his pruning shears, which he promptly did. This is where the Zarezan comes from which in Bulgarian means truncated, hence the nickname Trifon Zarezan. Trifon day marks the ending of winter and the onset of spring, it is a celebration of fruitfulness. In the villages people gather in the vineyards, the men cut down the trees that did not bear fruit the past season and the woman bake festive bread decorated with symbols of fruitful vines. Once the pruning is done, everyone gathers to eat, drink and dance. The man who harvested the most grapes and made the best wine the previous year is crowned the King. The King and his subjects (i.e. all the village people) must get drunk in order to ensure an abundant harvest for the coming year.

Although I will not be celebrating by pruning vines, I will be celebrating this day by drinking wine tonight!

Going on Holiday!

“The old believe in everything; the middle-aged suspect everything; the young know everything.”

— Oscar Wilde

Photo Source. (p.s. don't ask which birthday it is)

Dear friends and fellow wine-nerds, it's my birthday month and my gift to myself is ... wait for it ... a break from blogging. While most people take vacations during the summer, I know that will be prime time for wine writing and decided to break while the weather is bleak and the days are dark. Don't miss me too much, February as the shortest month after all! During the break I plan to research new and exciting content on local wineries, bars, restaurants and shops - all while answering any wine questions that may come up as well.

Please feel free to leave any wine related questions in the comment section below, I will be sure to answer them when I return. No question is too simple or too nerdy!

Cheers!