You drink a lot when you’re in Napa. You go to wineries, you drink at lunch and dinner, and basically you just taste everything put in your hand, which happens often. So we tasted a lot on our first day. A bunch of Cabernets, sure (it’s Napa), but my favorite was surprisingly Cakebread’s 2010 Anderson … Continue reading
grape: 56% Cabernet Sauvignon, 22% Sangiovese, 22% Syrah. producer: B Cellars. I also had their Sauvignon Blanc (yum) and their Sangiovese (good, but I’m not the world’s biggest Sangio fan) country: USA region: Napa year: 2009 yum factors: Cab/Sangiovese is the classic pairing in Super Tuscans. Cab gives bold black cherry, and the SG adds grit and … Continue reading
grape: Pinot Noir producer: Wente Vineyards. They make a bunch of Pinots, and this is the Reliz Creek one. country: USA region: Arroyo Seco in Monterey, CA – a very good AVA for Pinots because it’s pretty cool year: 2009 price: $22 – perfect price for this wine yum factors: This has the typically cherry Pinot flavors, though subtle and not … Continue reading
grape: Sauvignon Blanc producer: Nobilo country: New Zealand region: Marlborough, the most famous region in NZ for Sauv Blancs and rightly so year: 2011 price: $23 yum factors: This is from their Icon line of wines, which is a little higher end and made from their best vineyards. Everyone says NZ Sauv Blancs have a … Continue reading
I’ve been having some really good Greek wines lately, and not just because it’s Olympic time. Made from the popular Greek grape Assyrtiko, they’re perfect for summer – light, crisp, refreshing. Think: white cliffs on Santorini, fresh fish, cool wine on a warm beachy night… So let’s get to it! argyros Olympian comparison: Ryan Lochte, my … Continue reading
I know I already did a post on great American rosés, but I’m giving a whole separate post to ones from the Willamette Valley for a few reasons: 1) Willamette is one of my favorite wine regions in the US – it makes AMAZING Pinot Noir and Pinot Gris, and you should be drinking a … Continue reading
We already know how it’s made, so now we can just on to the good part (drinking – duh). I love sparkling rosé for the same reasons I love still rosé – it’s a little bit weightier and a different fruit profile than white bubbly. I will warn you that some sparkling rosé can be … Continue reading
Maybe some of you have been waiting all week for French rosé day, but grapefriend doesn’t roll like that. Still, most people just think France when they think rosé and with good reason: it produces most of the world’s rosé, and the pink juice actually outsells white wine in France. Provence is the major player, as it produces … Continue reading
First, let’s get the vocab lesson out of the way: in Spain, rosé is called rosado. (It’s rosé in America and France, and rosato in Italy.) Second, let’s discuss how awesome Spanish rosados are: amazing, incredible, yummy! They tend to be darker in color, and full of ripe, juicy red berry flavors. (And btw, that doesn’t mean … Continue reading
Unlike other countries which usually have one or two primary grapes that they make rosé from, the US accepts all different kinds of grapes! Highly recommend experimenting and taking note of what grape it’s made from if you like it. The quality can vary a bit with the American rosés, so take a few bottle … Continue reading
