Frank Family Vineyards Napa Valley Chardonnay 2011

Posted on January 10, 2013 by Kellie Stargaard

Second week of 2013 and things are already looking better for me. My job search is over! I’ll be working from home with theFrank Family Winery-412″ /> same company, just working with the Chicago office, such a relief. My husband and I also finished the bathroom remodel that has been a work in progress since last spring. In addition, I started my new way of eating and thinking. Notice there is no mention of diet, I think that’s a dirty word and sets you up for failure. I’m really excited about this new way of life and plan on having great results. Sadly, I will have to cut back on the wine and this will definitely be the hardest part for me.

As you all know, I love wine. I love opening a bottle, pouring into a glass, taking in the first whiff of aromas, enticing my senses and when the flavors are as wonderful as the aromas, ah heaven. I’m weaning myself slowly and in no way will I be cutting out my beloved beverage, I just will be reducing my nightly intake as I entered a path to becoming a better and healthier me. Sigh, this truly is for the best. Right?

That brings me to this weeks wine, Frank Family Vineyards, just named 2012 Winery of the Year” by Connoisseurs’ Guide to California Wine, a rather nice accomplishment in deed.

The Napa Valley Chardonnay is full of crisp green apple and green fruit aromas. The wine starts with semi-sweet flavors of apple and pineapple then quickly turns to refreshing tart citrus. The creamy mouth feel balances well with the crisp acidity carried through the finish.

Varietal – Chardonnay
Appellation – Napa Valley
TA – 0.80 g/100ml
pH – 3.45
Alcohol – 14.2%
SRP – $34.75

Connoisseurs’ Guide to California Wine, has been reviewing wine since 1974, and reviews thousands of wines each year. The Connoisseurs’ Guide selected Frank Family Vineyards based on its consistent excellence, saying, “Multiple star ratings were garnered in virtually every category, starting the year off with Zinfandel and ending with Cabernet Sauvignon, and touching Petite Sirah, Sangiovese, Chardonnay and Sparkling Wine along the way.”
Constructed in 1884 as the Larkmead Winery the building was refinished in sandstone sourced from nearby hills in 1906 and is now on the National Register of Historical Places. Rich and Connie Frank purchased the property in 1992 and have continued to expand the vineyards. With 250 prime acres in Napa Valley and a large word-of-mouth following, Frank Family Vineyards has become known for their premium Napa Valley Cabernet Sauvignon and Chardonnay.

Now in my third day of my new way of living and I’ve already lost weight! Yippee, it could be a fluke but I’ll take it as long as it keeps me motivated. Now where’s that creamy bloomy brie and crusty baguette? Just kidding.

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2012 Bubbly Report!

Posted on December 27, 2012 by Kellie Stargaard

Doesn’t seem possible but 2012 is coming to a close. This year brought many changes NYE 2012to our household. After 17 years together I had to put my 19 year old cat Katundra down just days after the start of 2012. A few days later we got a shelter cat, Daisy and made her part of our family. In April we decided to get Daisy a friend. We headed to the shelter intending to get another cat but one look at an Australian Cattle Dog named Rooster and we knew he needed to be sprung. Three days later our chickens arrived in the mail. We went from one pet to seven in just a matter of days.

I also accomplished quite a bit this year; I began taking writing courses from the local college working on a Creative Writing certificate, was awarded a scholarship to the Wine Bloggers Conference held this past June in Portland, OR and passed my Wine Spirits Education Trust Level 2 with distinction! Still I feel like I should have done more. I already have some of my 2013 projects planned.

With the end of 2012 comes the big ball drop in Times Square and plenty of clinking glasses ringing in 2013 and that means it’s time for my annual Bubbly Report. Below are just a few of the wonderful bubbles that will help you celebrate not just on NYE but throughout the entire year.

Biltmore Estate Blanc de Blancs Méthode Champenoise Brut
Apple, toast and yeast aromas. Crisp clean flavors with, green apple and pear and hint of almond in the finish. Tiny bubbles with a nice acidic balance.
Varietal – 100% Chardonnay
TA – 0.91
RS – 1.0%
pH – 3.08
Alcohol – 12.5%
SRP – $21.99

Toad Hollow NV Risqué French Sparkling Wine
Crisp and fruity pear, sweet Red Delicious apple and honey flavors. With just 6% alcohol it’s not as risqué as it sounds and you won’t end up dancing in the street naked. Instead, stay indoors and have a little fun of your own.
Using the Méthode Ancestrale also known as traditional method or méthode champenoise the effervescence is produced by secondary fermentation in the bottle. Typically reserved for sparklers produced in the Champagne region, the process is slightly more complex, more expensive and produces wine that is slightly sweeter as the wine is bottled prior to the residual sugar converting into alcohol. This also gives the wine a lower alcohol content and less effervescence than other methods.
Varietal – 100% Mauzac
TA 4.5 g /100ml
RS 7%
Alcohol – 6%
SRP – $14.99

Poema Cava Brut Rosé
Salmon pink (love pink bubbly) in color, aromas of strawberry and rose petals. Flavors bursting of raspberry, strawberry and toast. Rare Trepat grapes are grown in the Conca de Barberà region of Catalonia, Spain where the limestone soils are ideal for this grape. Following Cava DO’s strict wine making policies the wine is crafted in small batches by the traditional method used in Champagne.
Varietal – 100% Trepat
Appellation – Cava
PH – 3.1
Acidity – 6.6g/l
Alcohol – 11.5%
Aging – 12 months on the lees

Zonin Prosecco
Clean crisp pear, aromatic floral and apple notes. The wine is well balanced and finishes with a hint of almond, a common characteristic of Glera grapes. So food friendly you can serve as an aperitif, through out the meal or dessert. It’s a great accompaniment to any celebration.
Varietal – 100% Glera
Alcohol – 11%

Castelli del Poggio Moscato d’ Asti DOCG, Piedmont, Italy
Golden straw color with a delicate peach aroma. Slightly effervescent, sweet Asian pear, creamy honey and bready notes in the finish. Alcohol is just 5% so you won’t have to worry about over doing it.
Produced with 100% Moscato bianco, the wine is fermented until it reaches 5% alcohol then refrigerated giving the wine its sweet flavors. SRP – $15.99

So here we are another year over and another approaching, they go so fast. I’m still working on my New Year’s resolution. Have you come up with yours yet?

Cheers!

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Christmas at Biltmore Wine 2012

Posted on December 19, 2012 by Kellie Stargaard

I’m struggling with this post, usually the words just pour out, but not today. I had intendedChristmas at Biltmore 2012 to talk about Christmas and my trip to Colonial Williamsburg last week but in light of recent events the words on my screen just look trivial.

Maybe what we need is to return to simpler times. A time when we’re not rushing around like crazy people, acting like maniacs just to get our hands on the latest gadget, gizmo or toy fad. A time when gifts were homemade and cherished because you didn’t have very much to call your own. I’m not saying life was great before electricity, motorized cars and all the current comforts of home, I for one find indoor plumbing a necessity. But Christmas meant something more than just a glorified commercial event and a collection of “I want, I want, I want”. While I won’t get into the religious aspect of the holiday, it was a time for remembering those we love, to show kindness and gratitude. Who doesn’t need a little a more of those attitudes in our lives, I know I could show and use a little more in mine.

There are two places in the US you have to visit at Christmas time.  Colonial Williamsburg is one and the Biltmore Estate is the other. Like I mentioned earlier my husband and I spent last week in Colonial Williamsburg. If you never been there, I urge you to and book your trip for next Christmas. Summers are HOT and very, very crowded. I’ll cover Virginia wines in another post as this post is all about the Biltmore Estate and Christmas at Biltmore Wine.

Tropical mango and pineapple aromas. Sweet with low acidity, flavors of peach, pear, more tropical fruit and a creamy finish.
Varietal – Gewürztraminer, Muscat Canelli, Chenin Blanc, Riesling and Muscat Orange
Region – California
pH – 3.18
TA – 0.64
RS – 2.3%
Alcohol – 12.5%
SRP – $12.99
Each year the estate holds a design contest for the Christmas at Biltmore wine. 2012 label artist is Marcus C. Thomas of Weaverville, North   Carolina. Nicely done Marcus.

Christmas at Biltmore has always been a treasured tradition. George Vanderbilt opened his new home to family and friends on Christmas Eve in 1895. The first Christmas tree was placed in the Banquet Hall which has remained the focal point for Christmas celebrations since. I can just see and smell the fresh garland bulging with red and green bulbs. Red bows hung about gilded mirrors reflecting light off the fireplace while George and friends sipped wine or brandy by the fire.

George and his wife Edith continued to retreat to the Estate until his sudden death in 1914. Edith stayed on at the Estate and made the decision to sell 80,000 acres of PisgahForest, later becoming America’s first national forest. The decision to sell, not only allowed the Estate to remain financially stable but also ensured the land would be preserved and untouched for future generations. This desire to promote sustainability coupled with George’s love of wines marries well with the decision to add the vineyards.

The estate is still privately owned by the Vanderbilt descendents and I often wonder if Anderson Cooper has ever spent Christmas there? I know I would love to sit by the massive fire place and reflect on the beautiful massive Christmas tree.

Wishing all of you a safe and merry Christmas and hoping we can all be a little kinder to each other. Not just for Christmas but let’s make it a New Year’s Resolution to continue through the year!

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Milbrandt Vineyards Traditions Cabernet Sauvignon 2009

Posted on December 6, 2012 by Kellie Stargaard

Sigh, Saturday December 1 was my 13th employment anniversary at my company. Unlucky Milbrandt Traditions Cabernet13 since this will be my last anniversary with the company as my position will be eliminated with the retirement of the product I work on.  Since going part-time just before my 10th anniversary the day goes unacknowledged. Even temps get congratulatory emails from management but I guess when you’re part time you fall off the radar and land somewhere around peon status. I won’t tell you it doesn’t bother me because it does. It would be nice to hear that what I do is appreciated and I do make a difference.

We’re humans and we need to know that what we do is important. Even though I know the importance of my position, I wish others would acknowledge it too.

Ok, time to stop whining, pull myself up by the wine bottle and start wining. This weeks fantastic pick, Milbrandt Vineyards Traditions Cabernet Sauvignon 2009. Just what I needed to boost my spirits.

The first thing I picked up was the pronounced toasted coconut alluding to American oak. Vanilla, black fruit consisting of plum and black berry aromas. Complex flavors of black berry, cassis, plum and chocolate. Supple tannins and a long toasty finish that makes my toes curl. This is a fantastic wine to enjoy by a warm fire. I can almost see the bearskin rug, two wine glasses and traditional holiday music in the background. Ok a little on the cheesy side I know. I’ll just settle for the fireplace, the wine and the music. Leave the bearskin on the bear.

Region – Columbia   Valley, Washington
Varietal – 77% Cabernet Sauvignon, 15% Merlot, 6% Malbec, 2% Petit Verdot
TA – .48
pH – 3.61
Alcohol – 14.5
SRP – $14.99

My husband and I purchased this wine on a trip to Ashville. We stumbled upon Table Wine a local wine store hosting a wine tasting. What was a wine chick to do? So we bellied up to the bar and enjoyed some tasty wines. They even allowed us to bring our dog Rooster in with us who was a perfect gentleman even if he did get a little bored.

Located in the Columbia Valley AVA, brothers Butch and Jerry Milbrandt planted their first grapevines in 1997. Born in Portland, OR, the two moved with their parents to the rugged area in the mid-1950’s where they turned to farming. The regions moderate temperatures, low rainfall and sandy soils provide ideal conditions for wine making. Carved by Ice Age floods and prehistoric volcanoes the remote mountain range also provides for some magnificent views.

The winery produces three levels of wines. Sentinel their premier line sells around $55, The Estates mid-range with prices around $25 and The Traditions their affordable wines priced around $15. The Traditions line blends fruit from Milbrandt estate and neighboring vineyards throughout Eastern Washington’s ColumbiaValley.

Their 2010 Traditions Cabernet Sauvignon recently scored 90 points with Wine Spectator. While an arbitrary point system has no influence on my purchase decisions it is nice to know I’m not alone in finding this wine a winner.

I do feel better now, amazing what a good bottle of wine can do for your soul. Cheers!

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Dr. Beckeman Auslese Rheinhessen 2011

Posted on November 29, 2012 by Kellie Stargaard

With nothing left of Thanksgiving but assorted leftovers and Christmas still hurtling toward us faster than the speed of ringing bells, I think it’s time we all take a break and enjoy another bottle of wine. My husband and I enjoyed a bottle of Dr. Beckerman Auslese (OUSE lay seh) Rheinhessen 2011 prior to diving into the Thanksgiving Bird last week. Snagged at Trader Joe’s for less than $6 this is a true bargain and a very enjoyable wine.

Exotic and tropical aromas of pineapple and mango. Creamy and sweet mango and honey with floral notes. Wonderful balance between the sweetness and light fruit and floral flavors. Elegant creamy finish.

I was unable to find any info online regarding the wine or the winery. One reason I picked the wine up was due to my recent WSET studies. As I was plunging into the different wine regions I began picking up wines from those regions.

Prädikatswein is a classification term for German wines. The wines are classified in order of the level of sugar content with Auslese (selected harvest) falling in the middle of the hierarchy. Auslese is a late harvest wine which may be affected by Botrytis cinerea also known as noble rot, a fungus affecting the grapes causing them to sweeten on the vine.  As the fungus attacks the grape the skins weaken and shrivel as the water evaporates from the flesh. The result is a sweeter and sometimes more acidic wine. Since Botrytis does not affect the grapes evenly several passes during harvest must be made by hand. Making it a laborious wine to produce.

I don’t think I’ve posted much about the chickens lately. All four hens are now laying beautiful green and blue eggs. We had some small children come to see the chickens this past weekend. When I showed them the eggs they asked if they were real. I assured them they were. I only wished I’d thought to tell them this is where the Easter Bunny gets his eggs.

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Vezza d’Alba Langhe Nebbiolo

Posted on November 21, 2012 by Kellie Stargaard

I have great respect for adults who go back to school. After five weeks of intense study, occurring even during sleep, I finally have my life back and my free time is just that, free. If I ever begin to talk about taking the WSET Level 3 exam, remind me of how painful Level 2 was.

I won’t know my score for another week but I did take a way a ton of wine knowledge. The focus was on the classic wine regions which inspired me to pick up a few of the wines when I came upon them. I found Vezza d’Alba Langhe Nebbiolo from the rolling hills of the Piedmont area of Italy at a local wine store and it was a delight.

Nebbiolo d’Alba DOC 2009
Black fruit of raisins, black cherry and vanilla aromas. Flavors of cherry and raspberry with medium to high tannins, full body, dry with long fruity astringent finish.
Located in the heart of the Roero region, the Demarie family has been producing wine for over three generations. The domain covers over 14 hectares of vineyards located in the surrounding regions of Vezza, Castagnito, Castellinaldo and Guarene.
Associated with the Piedmont region, the Nebbiolo grape is an ancient one dating back to Roman authors medieval writings. The grape blooms early and ripens late, allowing the vine to accrue vast amounts of organic substances for the fruit. Planting on the steep slopes of the Roero hillside allows the grape to absorb the warming sunlight.

Alcohol vol. (%): 13,78%
Residual sugar: 1,49 g/l
Total acidity: 5,85 g/l
Vinification: alcoholic fermentation in steel
Fining: malolactic fermentation and 8 months refining in 25 hl Slavonia oak casks
Aging: 8 months in bottle
Ageing potential: up to 5 years after the harvest
SRP – $12.99

Happy Turkey Day All Y’all! I’m sure to have plenty of turkey, sides and of course…wine tomorrow.

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Thanksgiving Wines 2012

Posted on November 15, 2012 by Kellie Stargaard

How could it be Thanksgiving already? Wasn’t it just Halloween? Christmas items went up in retailers in early October and I’ve sort of just ignored them not wanting to acknowledge its existence until after the ghosts and goblins had been put away. I saw the Rockefeller Christmas tree being driven into the square on television and I still can’t grasp that next week is Thanksgiving. Yikes I’d better start planning and one of the most important items on my table is the wine.

Given the variety of dishes and palates around the Thanksgiving Dinner table, choosing a wine can be challenging. Sweet dishes, savory dishes, delicate turkey meat, sheeze, what’s a wine lover to do? Actually it’s not that tough, basic rule of thumb is to match the flavor intensity of the food to the wine, match acidic foods with acidic wines and avoid combining savory dishes with high tannin wines and finally drink what you like.

For white wines I tend to play it safe and almost always have a dry Riesling on the table. I know the flavors will complement the foods and not overpower. I also feel a dry Riesling is inoffensive to many palates. The two below are always excellent choices.

Chateau Ste. Michelle Columbia Valley Riesling 2009
Citrus and tropical aromas, honey and pineapple flavors wash over the palate. Hints of green apple and peach provide for a lingering finish. The hint of citrus pairs well with turkey, the clean feel of the wine helps to cut through some of the heavy flavors of the dressing and other fixings. For more on Chateau Ste. Michelle, click here.

2008 Helfrich Riesling A.O.C. Alsace
For an appetizer try pairing salty or rind cheeses with a nice Riesling such as 2008 Helfrich Riesling priced right at $14.99. I try to keep the appetizers a little light. Try pairing this wine with Big Ed’s cheese, I found mine at Whole Foods. You could also serve this wine with the main course or dessert as it lends itself beautifully to a multitude of food flavors.
Aromas are full of honey, citrus and orange blossoms. Flavors are crisp and clean with more citrus, green apple and a hint of mineral. Flavors are off dry so this isn’t a really sweet Riesling.
Alcohol 12.5%
TA 8.3 g/L
pH 3.05
RS 6.0 g/L

Additional white wine options that won’t outshine the star attraction are:
Viognier: Exotic floral and fruity, notes of peach, apricot, violet and pear. Full bodied, dry or off dry with low acidity.
Chenin Blanc: Medium bodied, with medium sweetness, high acidity, with citrus, green and tropical fruit of lemon, apple and pineapple. Some can be herbaceous with green aromas and flavors.
Sauvignon Blanc: Aromatic green fruit and pungent Eucalyptus. High in acidity, medium bodied and dry.

White wines don’t have to steal the show at the Thanksgiving dinner table. Reds are a great choice too but you’ll want to select a light wine so it doesn’t over power the dishes. In this case a Cabernet Sauvignon or Shiraz may not be a good choice but there are plenty of other contenders.

2009 Louis Jadot Beaujolais-Villages Red Burgundy
Founded in 1859, this old world classic is light and easy drinking, critical when you’re filling up on carbs and hitting the food wall. Louis Jadot Beaujolais-VillagesBurgundy is 100% Gamay grapes. Aromatic raspberry and black plum pair beautifully with fresh cranberry sauce and turkey. Flavors are light and not overpowering with just a hint of spice and black pepper. Meant to be consumed when bottled but can be cellared for up to five years. Also pairs great with leftover turkey sandwiches.

2006 St. Francis Winery Merlot Sonoma County
The wine will hold up well with all the spices in those side dishes. St. Francis Merlot is fruit forward and packs loads of lush plum and black pepper aromas. Spicy herbal flavors, bold tannins and a hint of chocolate in the finish will make this a must serve on any Thanksgiving table.
Alcohol 15%
Total Acidity .065 g/L
pH 3.49
Price $22

In my family not providing the iconic pumpkin pie is a crime. The food pairing rule of thumb for dessert is match sweet foods with sweet wines.

Port: Made from a blend of black grape varieties it’s a grape derived spirit. Sweet and high in alcohol there are a wide range of Ports to suit your budget. While young ports are fruity, older ports can be less sweet, have lighter colors and be down right seductive.
Sauternes: French sweet wine from the Sauternes region. Made from Sémillon, Sauvignon Blanc, and Muscadelle grapes which have been affected by noble rot or Botrytis cinerea. The mold causes the thin skins to shrivel and concentrate sugars and acids.  The resulting flavor in Sauternes is a luscious sweetness that is full bodied, high in alcohol with a balanced acidity.

W & J Graham’s Porto Tawny Aged 20 Years Douro Valley Portugal
I’ve saved the best for last with Graham’s Tawny 20 year old Port. It’s priced around $52 and just pure heaven.  The Port is a blend of older more complex wines and younger wines. Light amber in color, nutty and orange aromas intermingles with smooth, rich concentrated flavors of honey, almonds and caramel. Finish is warm and lingering. This would be truly magnificent with homemade pumpkin pie.

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Posted on November 8, 2012 by Kellie Stargaard

I’ve been a bad blogger these past few weeks but I have a good excuse. I’m studying for my Wine Spirit Education Trust Level 2 Exam so I can provide an even better wine experience to all of you. My exam is on Sunday and I promise I’ll be up and writing more next week!

While in Portland I met a great new blogger who was working on getting her blog, VinoNoir out to the masses. Check it out just remember to come back to my blog next week…lol. Cheers!

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Spooktacular Vampire wine

Posted on October 31, 2012 by Kellie Stargaard

Ghosts, witches and scary tales abound this time of year but don’t let all the witches brew distract you from great inexpensive wines. Halloween screams for some scary and spooktacular wines, one of my all time favorites to drink on Halloween night is Vampire wine. Vampire like its counterpart, Dracula wine, was at one time made in Transylvania, but has now moved operations to Paso Robles, no pun intended but that just bites.  Half the fun of drinking Vampire wine, a side from the great taste, was the name and location of where it was made. Let’s hope the change in venue does not bring ghastly tastes.

I’m first enticed by the aromas of not so forgotten blood red ripened fruits. The aromas call to me and one can not resist taking a small nibble; make that small sip of the garnet colored liquid swirling in the glass. First sip and you’re hit with a lip smacking, succulent taste with a finish leaving one wanting more. Just one thing to do, join the ranks of the other Vampires and finish the glass.

The winery’s head Vampire is entertainment attorney, Michael Machat, who began branding the Vampire label in 1985 as a Syrah varietal. In 1989 the first 500 bottles of Syrah were sold to Alice Cooper and MCA records in London. Sangiovese (Italian for blood of Jove) grapes were planted as well and more than 600 bottles were shipped to the Anne Rice Fan Club in New Orleans. Location of production moved several times from France to Italy then to Transylvania and finally its present home, Paso Robles, CA.  The most recent move has made the wine available year round but I must confess, I save this wine for drinking around Halloween.

We paired this wine with steak and garlic knots and survived to see the sun another day.

 

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Naked Winery Merlot and Toad Hollow NV Risque French Sparkling Wine

Posted on October 25, 2012 by Kellie Stargaard

Looking at ads and commercials for Halloween costumes it’s apparent, the holiday is not just for kiddies. Based on some of the “adult” costumes I’ve seen “pimped”, you’d think an over 21 identification would be required just to look at them. If you’re not into  plunging bust lines and hemlines that creep further up the uh, leg, than should be allowed for your age, grab a couple of glasses and a bottle of Naked Winery Merlot or Toad Hollow Risqué and you won’t be ashamed of yourself in the morning.

Naked Winery Naked Merlot 2009
Red fruit aromas of strawberry, cherry and toasty vanilla. Medium-bodied with flavors of plum and leather combine with medium tannins and a long acidic finish. Wonderful balance between red fruit and tannins.

Located in Hood   River, OR, Naked Winery’s motto, “We aim to tease”, encourages you to set the mood for fun or romantic tryst. Naked Merlot is their signature wine, sourcing grapes grown in the ColumbiaValley region of Washington. After the Trick or Treaters have been tucked into their beds, grab your significant other, get a little Naked and have your own little Trick or Treat party.

Varietal – 100% Merlot
Appellation – ColumbiaValley
Alcohol – 13.6%
Aging – 12 mos in American Oak
SRP – $25

Toad Hollow  NV Risqué French Sparkling Wine
Crisp and fruity pear, sweet Red Delicious apple and honey flavors. With just 6% alcohol it’s not as risqué as it sounds and you won’t end up dancing in the street naked. Instead, stay indoors and have a little fun of your own.

Using the Méthode Ancestrale also known at the traditional method or méthode champenoise the effervescence is produced by secondary fermentation in the bottle. Typically reserved for sparklers produced in the Champagne region, the process is slightly more complex, more expensive and produces wine that is slightly sweeter as the wine is bottled prior to the residual sugar converting into alcohol. This also gives the wine a lower alcohol content and less effervescence than other methods.

Varietal – 100% Mauzac
Acidity 4.5 g /100ml
Residual Sugar 7%
Barrel Aging – None
Alcohol 6%
SRP – $14.99

Halloween may be fun and games but I’m living in my own nightmare with a bathroom remodel gone awry and a general contractor unwilling to take responsibility. While my husband and I work to remove the terror in the bathroom, we may have to set aside some time to get a little naked and naughty, in our wine choices that is. Happy Halloween Y’all!

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