For our friend Marcy Gordon, wine and travel writer and founder of Writing Between the Vines, the 2012 Piquentum Rouge is the perfect wine to bright up a rainy winter day: 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. Her first producer visit was at Miloš Winery: 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 … Continue reading Dalmatian Coast, Croatia: A Detox to Retox Adventure!
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 Read the whole tasting note here.
With 94 points out of 100, the Gotsa Mtsvane 2013 was one of James Melendez AKA James the Wine Guy‘s top Top 100 Wines for 2016: Exotic wood, citrus peel, lemon tones, cardamon and white flowers, gorgeous. When you’re tasting this wine, you’re thinking it’s going to be really sweet. No, it’s not, it’s completely dry. So on the very very initial contact with the palate, it’s giving this expression of a dry white wine or dry orange wine I’d better say, and gives some coarse notes of fresh Turkish fig, pomegranate, white flower, stones, and honey tones as well. Watch the video: Gotsa Babaneuri Valley Mtsvane ’13 94 Points Check our selection of outstanding Qvevri fermented wines from Gotsa here. Find out James’ favorite wines for 2016. Among them, a few from Blue Danube Wine Co.: Kindzmarauli Kakhetian Royal 2013 – 93 Points: video Muhr-van der Niepoort Samt & Seide 2012 – 94 Points: video Samuel Tinon Birtok 2014 – 94 Points Samuel Tinon Szent Tamás 2015 – 93 Points Shumi Tsinandali 2014 – 94 points Santé!
It’s important to mix superstitions and alcohol whenever possible. Hungarians have a bevy of both, but especially when it concerns Szilveszter. In no particular order, here are a few things to eat, do, avoid and then some fairly biased options for what do drink. • Eat a lot of pork. Pig fat means prosperity. Please look up a recipe for ‘Kocsonya’ (meat jelly/aspic) if you want to really tackle this option head on. • Lentils also symbolize good luck and wealth. Make a soup with plenty of paprika and sour cream. • Another great soup is ‘Korhely Leves.’ This is basically a sauerkraut soup with a lot of smoked meat and paprika. Perhaps the greatest Central European hangover cure as well. • Fortune telling. Put a variety of names (whatever gender(s) you’re into) inside raw dumplings, and then whatever boils to the surface first is your true love. • Make calendars from 12 layers of an onion and pour salt over each layer. Whichever layer sweats the most means a rainy corresponding month. • Don’t do any household cleaning. Even taking out the trash is bad luck. Don’t even wash your clothes. • Give yourself a cold shower early in … Continue reading Hungarian Superstitions for Szilveszter (New Year’s Eve)
This is an Instagram contribution from certified sommelier and food/travel writer Peter Weltman: doqi Kisi Qvevri 2014: 2014 doqi, kisi, Kakheti, The Republic of Georgia. natural wine drinkers chug from doqi. this epitomizes the genius of gogi dakishvili. it’s his power grape, aged in qvevri, resplendent of mandarin and naruli, tannins that lattice under the weight of the fruit while spiked with acid. it’s firmly rooted in Georgian history—raw qvevri wine—but showcases the exactness and craft that epitomizes this young man. bravo @bluedanubewine for a stunner. thank you @edanch for the sneak peak. was i #7 to taste it in the USA? You can follow Peter on Instagram here.