Written by Tara Q. Thomas for Wine & Spirits Magazine. Republished here with her permission. Tara has been a wine writer for about 15 years, mainly at Wine & Spirits, where she is the Executive Editor and the wine critic for wines of Austria, Germany, Hungary, Eastern Europe and the Mediterranean. 2014 Coronica Crno (Best Buy)- 90 points Bright and tangy, this blend of teran with 10 percent each merlot and cabernet sauvignon impresses with all the details carried on its juicy fruit-the rose scents and hibiscus tea flavors, the spices like star anise and cloves. It’s fresh and thirst quenching, ready for cookouts this summer. Our Notes: Faced with variable and cool conditions throughout the summer of 2014, Istrian Teran master Moreno Coronica opted to make a lighter, less extracted red cuvee using declassified premium Teran, Merlot and Cabernet Sauvignon. Whatever role the international varieties play, it is the Teran and the Terra Rossa soil that dominate the character of the wine. It is bright and spicy with notes of myrtle, thyme, orange, clove and the region’s characteristic briny iron note. A great wine to enjoy on its own or with pizza; it’s comfort wine for comfort food!
Video review contributed by James Melendez aka James the Wine Guy. James is a San Francisco based wine vlogger “Demystifying Wine…One Bottle at a Time. Passionate about wine, food, travel, science & technology.” Subscribe to his YouTube channel and never miss a review! 2013 Kindzmarauli Marani Kakhetian Royal Kakhetian Royal is a unique Appellation Controlled dry white made from a blend of three Georgian grape varieties – Mtsvane Kakhuri, Rkatsiteli and Khikhvi, all cultivated in the Kvareli region in Kakheti. Beautiful wine. I’m a huge fan of the Republic of Georgia wines. I think they are doing an amazing job; what a lineage. It’s a wine that I would start off with food, maybe charcuterie and cheese. James characterizes the aromas and flavor with descriptors such as “orange zest, beeswax, apricot, and exotic honey”. Watch the whole video now and be inspired to try a bottle! Learn more about Kindzmarauli Marani here. Learn more about the wines of Georgia here.
Črnko Jareninčan, Štoka Teran rose and Martinčič Cviček will be available shortly after their May 25th arrival at port. They’re all from the idyllic 2015 vintage and none are over 12.5% abv. Spread across Slovenia, the three wineries Črnko, Štoka, and Martinčič form a triangle and moreover, speaking of triangles, that two sided triangle above all these threatening words is a caron. It adds an “h” to the pronunciation of the letter it crowns. “CHrnko, SHtoka, MartinCHiCH”… Get it? Amazing it took us so long to share that! 2015 Martinčič Cviček: The name Cviček (Zvee-Check) is evidently old Slovenian for “very sour wine”. A bracingly dry blend of native red and white varieties that cannot exceed 10% abv. nor be diluted or dealcoholized. Cviček comes from Lower Carniola in Southern Slovenia, another of the country’s picturesque green hillscapes and tastes of the surrounding forest and sour cherry. Barely red and void of tannin, it should be chilled and gulped. In addition to a vine nursery, Jernej Martinčič conscientiously farms 8 hectares over 7 sites of mixed marls and limestones. Fermented with native yeast in stainless steel and wood tanks before blending and bottled just after malolactic fermentation which moderates the … Continue reading A caron of refreshment
“Munchausen, I know you Christians are judges of good wine. Here is a bottle of Tokay, the only one I possess, and I am sure that never in your life can you have tasted better.” – The Surprising Adventures of Baron Munchausen, 1785 I was recently reflecting upon my last meal in Budapest that I happily consumed just over a week ago. Despite being fed whipped pig fat, goose cracklings, paprika laden stews, kolbász, pickled everything and so on 3-4 times a day for 11 days, I still felt compelled to order basically the same thing when finally given the chance to order for myself. I even upped the ante a bit and went right for rooster testicles and cocks comb stew with an Irsai Olivér Fröcs (aka Spritz). There was so much delicious fat, bright raw onions, smoke, garlic, paprika, and fermented flavors over the course of the dinner that it was difficult to think about drinking anything other than Hungarian wines. Maybe a volcanic Canary or Etna here or there or perhaps some Chenin or Riesling, but after you had a Tokaj Aszú with over 300 grams of residual sugar, 12 g/l total acidity and 7% alcohol that … Continue reading Reflections from a Final Meal in Budapest
Contributed by Michael W. Trainor aka @awordtothewine on Instagram and Twitter. Michael is a “high energy guitar playing glorified wino with an intense curiosity and passion for all living things” based in Los Angeles. Be sure to follow him! I must confess. I’m having a love affair with Blue Danube Wine. I’m starting to believe they import wine specifically for my pleasure. This was indeed my first date with a wine from Bosnia Herzegovina. The 2014 Brkić Čitlučka Žilavka is a beautiful and unique white wine. The grape is Žilavka, simply pronounced (zhee-lav-ka). So much charm, so much heart, so much beauty, unique characteristics, and so many layers of flavors. A wine made with love and harmony. Organic farming, spontaneous fermentation, aged on its lees, and bottled unfiltered. Perfect. Maybe this should be the only way wines are made. Learn more about the Brkić winery here.
Even though Georgia’s winemaking tradition dates back 8,000 years, Georgian wines have only recently become more available in the United States. Carson Demmond suggests you pay attention to these wines in a recent article for Food & Wine. Ten years ago, Georgian wine might have earned a casual mention in conversations about Eastern European cuisine. Now, thanks to a handful of importers and well-traveled sommeliers, it’s at the forefront. Not only is Georgia home to one of the most generous of hospitality traditions – a wine-centric feast known as the supra – it also boasts a winemaking history that goes back a whopping 8,000 years. As early as the Bronze Age there, grape juice was being fermented in beeswax-lined clay vessels called qvevri buried in the ground, and fascinatingly, that’s still how much of the country’s wine is being made today. One suggested wine to try is 2013 Kindzmarauli Marani Saperavi: Kindzmarauli is both the name of a semi-sweet red made from the Saperavi grape and the name of one of the most important wineries in the Kakheti region, so make sure to look for the word ‘dry’ on the label. This is rich in color, velvety in texture, with … Continue reading How to Get In On the Georgian Wine Revival
Marion Podolski is an artist and a blogger at Go Hvar. She and her husband Zdravko helped organize some of our producer visits while we were in Dalmatia last April. With her permission, we are re-publishing this article, originally posted on her blog. Kaštela is a combination of seven small towns that lie along the coast between Split and Trogir. It’s a lovely location, surrounded by vineyards and olive groves under the high mountain range of Kozjak. This used to be a popular resort for beach holidays, in the days before Split airport was built and recent travelers have tended to drive straight through here. But Kaštela looks to be coming into its own again, as the certified home of America’s Zinfandel. Crljenak wine tours, anyone? Can be combined with Game of Thrones filming locations in Kaštel Gomilica, as well as Klis fortress and Split itself! Following the Dalmacija Wine Expo, we set out with a group of wine enthusiasts to visit the original vines, meet with local producers, and of course, taste the wines! With us were Frank Dietrich and his team from Blue Danube Wines, a major importer of Croatian wines to the U.S.A., sommelier Cliff Rames from … Continue reading In search of Zinfandel’s Croatian roots: Crljenak Kaštelanski
The town of Sopron, right near the western border of Hungary is where some of the best Kékfrankos (in Austria this grape is known as Blaufränkisch) comes from. Having strong cultural and viticultural ties to Burgenland as well, it makes sense that Kékfrankos is the most planted variety here. Sopron is unique to Hungary in its climate as well it’s traditions of vinification. Instead of being in or near the vineyards, cellars are located under the houses of the families making the wine. It is this rich historical environment where Peter Wetzer comes from; his house and cellar belonged to his family for five generations. Wetzer is striving to make wines that follow old traditions and are related to the appellation of Sopron in the closest sense possible: keeping natural flora in the vineyard, no tilling or trimming is practiced. The wine is fermented with native yeast, unfined and unfiltered. He does everything in the vineyard by hand. This traditional approach combined with the sub-alpine climate of cooler summers and milder winters results in a wine which is rugged and elegant at the same time. The darker fruit associated with Kékfrankos is accompanied by some tartness and acidity, it is a … Continue reading #WineWednesday Spotlight #25: Wetzer Kékfrankos
Jelena Bulum, a wine blogger at Wine Time Experience kindly granted us permission to re-publish this article about her encounter with wine philosopher Darko Petrović. This is the third part of my report on Dalmacija Wine Expo 2015 and I’ll be dedicating that to the encounter with the first wine philosopher I met in person. He was speaking so eloquently and memorably that his words went directly into my heart and made me re-consider my way of thinking about the wine. The name of that man was Darko Petrović Skradinjanac. He was sitting at the stand of BIBICh WINE CROATIA. I approached the stand with the intention of tasting some wines and to learn a few notes about them. I had to start the conversation somehow so I asked Mr. Petrović to show me the best wine they had and consequently to give me some food suggestions. Now I know I did it all wrong. The man didn’t seem to like my questions and he was looking at me suspiciously. Soon I realized I was not going to be given any answer, but I didn’t realize yet I would be given much more than I expected. At that moment I … Continue reading Corrupted Mind Will Never Be Able to Experience the Full Dimension of Wine
Contributed by Matthew Gaughan: wine blogger and educator based in Napa, CA. See Matthew’s blog Matthew’s World of Wine & Drink. This is part two of a spotlight on Rosenhof eisweins. See the first post here. Rosenhof Blaufränkisch Eiswein 2012 Last week I wrote about an Eiswein made from Austria’s signature grape variety, Grüner Veltliner. Even more unusually, this week I focus on another of Austria’s quality varieties: Blaufränkisch, the landlocked country’s second-most planted black grape. Eiswein from a black grape is not unheard of – I’ve tasted Eisweins made from Malbec in Argentina and Cabernet Franc in Canada – but it is uncommon. Red wines produced from Blaufränkisch, called Lemberger in Germany and Washington, can come in a range of styles, from light and Pinot-esque to oaky, more concentrated, and Syrah-like. Whatever the style, the wine should be marked by high acidity, a bright colour, firm tannins, and red fruits. Like the Grüner Veltliner last week, I was curious to see how varietally specific the Eiswein would be. The Rosenhof winery is run by a father and son team, Vinzenz and Reinhard Haider, whose family have been making wine since 1947. Despite that history, the Haiders – as with many other … Continue reading #WineWednesday Spotlight #24: Rosenhof Blaufränkisch Eiswein