Today, an Instagram contribution by wine lover Michael Trainor @awordtothewine: have you tried the Amiran Otskhanuri Sapere 2015 with Cigarillos?
It’s dark and oily. It’s got acid. It’s got structure. A bit viscous, maybe. It’s reminiscent of a freshly tarred road or roof in the hot Summer of my childhood and I could even feel that creeping anxiety of the new school year approaching. It pairs so perfectly with r/mr skirt steak. Keep it simple. Salt. Pepper. A slab of salted butter in the pan. Sizzle. Burn the flesh so you get that bitterness on the outside and maintain a beautiful bloody interior. Narrow slices, place it in your mouth, chew, then sip. Taste that? It also pairs well with #tobacco. I don’t typically enjoy tobacco with wine, but this pairs so well with Zino @davidoffcigars Brasil #Cigarillos
The 2012 Juhfark, looks set to be the second to last harvest for the rumored to be retiring Bela, is a beauty, more vibrant than the 2011 I last tasted, and with wonderful precision as well as subtle density and extract, it was left on the lees without batonage and the finesse shows here, allowing a rich mouth feel, but vital and vigorous.The nose is Riesling like, but showing it’s volcanic spiciness along with fresh citrus, tropical notes and tangy stone fruits, this iron/steel white feels light to medium bodied and is amazingly dynamic for it’s age, very youthful, as well as having a hint of chalk/stones, bitter herbs, white cherry, kiwi/mango, a hint of almond, delicate florals and tart lemon/lime. This is a white wine of inner energy and class, unique and with a tense of history and place.
93 Points, grapelive
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Should you drink Rosé in Winter? What about having Rosé for Valentine’s Day? In his latest Wine Column, wine and food writer for The Washington Post Dave McIntyre think we’re wrong to consider Rosé as a summer wine:
The market is up against two consumer misconceptions: That rosé is only for summer, and that only the most recent vintage is worth drinking.
Here’s the problem: We match rosé to the season, but we pair any other wine to the food we’re eating. You still eat pizza in winter? Salads? Anything garlicky, or with a Mediterranean or Middle Eastern accent? Don’t rule out rosé: It doesn’t clash with long sleeves.
And don’t worry about drinking the 2015s; they’re just fine. In fact, I recently found some forgotten 2014s from California and France in my basement. They were delicious — less fresh and invigorating for gulping, perhaps, but age had given them a bit of character that made them shine with food.
We have plenty of delicious Rosés in our portfolio for your Valentine. Check them out.
Few people are aware that Turkey is one of the most ancient wine regions. The discoveries of ancient wine vessels and evidence of winemaking suggest that wine was produced for the first time in Transcaucasia, a region south of the Caucasus Mountains that encompasses what is today Eastern Turkey as well as Armenia, Azerbaijan, Georgia and Northern Iran. The first evidence of viticulture and wine making in Anatolia (central Turkey) dates back 7,000 years.
Thanks to its large size and benefiting from a wide array of climates, Turkey is home to between 600–1200 indigenous grape varieties. While the coasts have a mild Mediterranean climate, Central Anatolia, where many vineyards are located at altitudes near 1,250 meters (4,000 feet) above sea level, has a continental climate with hot summers and cold snowy winters.
Founded in 1993 by Turkish businesswoman and philanthropist Güler Sabancı, Gulor is a modern boutique winery with 12 hectares of estate vineyards located on the north shore of the Marmara Sea. They’re mostly planted with Bordeaux grape varieties as well as Syrah, Sauvignon Blanc, Sangiovese and Montepulciano. The winery also grows indigenous varieties like Öküzgözü and Boğazkere in Eastern and Southeastern Anatolia. Öküzgözü is from Hankendi, a town in the province of Elazıg in the northwest corner of the Euphrates River valley, and Boğazkere from Ergani on the right bank of the Tigris River.
Native to Eastern Anatolia, Öküzgözü likes cold winters and hot dry summers. The name derives from the Turkish word for bullseye, which refers to its large dark berries. Quite resistant to drought, Boğazkere is from Southeastern Anatolia. It means “Throat Scratcher” and is Turkey’s most tannic grape.
A blend of 70% Öküzgözü 30% Boğazkere, the wine is dark in color with notes of black cherry and berry. It is quite earthy and full-bodied with good tannins. We enjoyed it with a simple Chicken Provençal, at least my version of it. I cook the chicken in a skillet with diced onions, celery, carrots, bell peppers, tomatoes and herbes de Provence. I also add some dry-cured black olives to the sauce and I must say, their ripe flavors went pretty well with the wine.
Jancis Robinson’s logic in deciding that Tribidrag should be the prime name of the grape variety that also appears in almost identical forms as Zinfandel, Primitivo, Kratošija, Crljenak kaštelanski or Pribidrag is very simple. The “priority right” has won – the oldest name gets the title! While the first written reference to the name Primitivo dates from 1799 and to Zinfandel from 1837, the first reference to Tribidrag dates all the way back to the 15th century. Etymologically, the name Tribidrag comes from the Greek language and means “early ripening”. The Italian name for this grape variety came from the Latin language (primativus) and means the same “the first to ripen”. The etymological origin of the name Zinfandel has never been discovered and it is considered a mystery…
Željko Garmaz — Wine Stories
15 years after it was discovered that Zinfandel was the old Croatian grape variety called Tribidrag or Crljenak, learn the story of Tribidrag and taste the finest Zinfandel, Primitivo and Tribidrag wines at the first International Conference on Tribidrag Wine Variety which will be held on April 27th & 28th, 2017 in Split, Croatia. Speakers include Jancis Robinson, Carole Meredith, José Vouillamoz and more!
Today is International Furmint Day and we’re also celebrating my son’s birthday. So let’s pop the bubbles and enjoy a 100% Furmint sparkling wine!
A 100% Furmint sparkling wine is pretty intriguing. The fact that the Kreinbacher Brut Prestige comes from the Somló hill, Hungary’s smallest appellation and one of the best volcanic terroir is even more fascinating.
The wine is made with carefully selected Furmint grapes — zero botrytis — coming from the cooler, windier eastern slope of the Somló volcano and meticulously vinified in the traditional Méthode Champenoise with the help of Champagne house Paul Bara.
In short, the wine has a unique distinctiveness and it’s also delicious, showing its light golden color, fine bubbles and an inviting yeasty nose of apple compote. The palate is dry and toasty with a firm acidity and pleasing honey aromas. So, are you ready to toast with me?
Back in 2012 Blue Danube attended a large tasting called “Furmint Február” at the Museum of Hungarian Agriculture in Budapest. 55 producers and 100% Furmint (Foor-mint). At this point, we had 6 wines made from Furmint in the portfolio. At this year’s event, there will be 94 producers and we have 25 wines made from Furmint in the portfolio. Too much? Most certainly, and we hope our lack of self-control inspires you to give this grape an extra push this month. Very few grapes continue to humble us as much as Furmint and they get better every year.
It also turns out that Furmint is in good, albeit better known, company. DNA profiling has identified it as an offspring of Gouais Blanc and therefore likely a half sibling of Riesling, Chardonnay and Gamay Noir among others. It’s remarkable acidity, balance of residual sugar, and terroir driven nature certainly pulls from these genetics. Add to this a massive range of styles from dry, under flor, sparkling, and a whole magical spectrum of refreshingly sweet botrytized wines and it’s undeniably deserving of our attention.
“Furmint is one of central Europe’s greatest white grapes. It’s more savoury than fruity, deeply stony in certain (volcanic) terroirs, and is also amazingly versatile, excelling at bone dry and lusciously sweet, botrytis affected styles, and everywhere in between. Acids stay high even at high ripeness, and it handles steel and wood with equal grace while retaining a vineyard’s signature. Simply put, it’s a brilliant variety.” — John Szabo, Master Sommelier
So what is International Furmint Day and what is Blue Danube doing about it? Basically, the idea is to drink Furmint on February 1st, and then share your experience by using the hashtag #furmintday. Become an ambassador and make some connections around the world. Whether you’re drinking Furmint from Hungary or from Slovakia, South Africa, Austria, Croatia, Slovenia, or even from the few hectares here in California, it’s a great excuse to focus on something special.
Dark and dreary rainy night in NorCal calls for something bright and deeply satisfying from Croatia. This 2012 Piquentum Teran grown in the white soils of Buzet, Istria is made by Dimitri Brecevic in his awesome wine bunker. It hits the spot with juicy red fruit flavors and the telltale hint of salinity. This is one of the first Terans I fell in love with. It’s drinking beautifully paired with steak quesadillas. #bluedanubewine #wine #piquentum #piquentumwinery #teran #winesofcroatia
Stefani Jackenthal is an adventure travel & wine journalist. She likes to write about outdoor activities in wine regions, seeking out sporty, sipping travel destinations. Her latest article about her vacation in Dalmatia, was published in the Huffington Post.
Our first stop was Miloš Winery, a family-run operation near the Neretva River. Ivan Miloš, one of three winemakers, showed me around the winery and stone caves, explaining their dedication to organic methods and bio diversity. We continued our conversation at the wooden table in the cozy tasting room, as I sampled a handful of wines. I particularly enjoyed the premier Stagnum line, made from Plavac Mali grown on 35-year old vines. Wines spend several years in barrel and bottle before release. The Stagnum 2007 (released in 2015) pleased with chocolate covered cherries, menthol and restrained tannins. While, the Stagnum 2005 was a powerhouse with herbal red fruit aromas and holiday spice, stewed fruit full-body. At the end, Ivan pulled out 1994 Plavic Mali, preserved with a homemade Coravin. The 22-year old wine presented a beefy nose, delicate tannins and complex mocha medium body. It was surprisingly fresh and frisky.
Read more about her food and wine experience on the Dalmatian Coast and the Islands of Korčula and Hvar and get ready for a virtual trip to that gorgeous region with her superb photos.
Feeling like having a little bit of Dalmatian sunshine in your glass? Click here for our Croatian selection.
Sourced from healthy soils that are alive with flora and fauna and vinified in a 120+ year old cellar covered with microbiological flora, the wines of Peter Wetzer have a true identity and a distinctive sense of place. For Kerry Winslow over at Grapelive, the Wetzer Kékfrankos 2015 is a new Hungarian treasure:
With its simple and stylish label and red wax capsule, the Wetzer Kekfrankos reminds me of Lapierre Morgon in many ways, it is ripe and pure with vibrancy, fresh detail and silky tannins. Kekfrankos or Blaufrankisch is less acid driven than Gamay or Pinot Noir, but close and it can have flavors that are like Loire Cabernet Franc at times, Wetzer’s is medium weight, fruit forward and loaded with blueberry, bright cherry, tree picked plum and earthy mulberry fruit along with mixed spices, loamy/mineral plus hints of cedar, anise and chalk. A subtle sweet and sour herb notes adds to the whole, and this impressive red highlights its sense of place, allowing the soils, which are iron rich in parts, along with limestone, loess and gravel, to shine through on the poised and vital palate.
92 Points, grapelive