#WineWednesday Spotlight #113: Muhr-van der Niepoort Samt & Seide

Roasted stuffed wild fowls and Muhr-van der Niepoort Samt & Seide is one of the pairings that Wine Enthusiast Magazine recommends for your Thanksgiving dinner. This tasty and earthy dish is a recipe from Hedi Klinger, chef and owner of Gasthof Klinger in Upper Austria. These little bird roasts, with their gamey flavors, billowy stuffing and salty bacon, need a medium-bodied red that can stand up to but not overpower, them. A traditional Austrian selection like Muhr-van der Niepoort’s 2014 Samt & Seide Blaufränkisch, and a New World counterpart like Brick House’s 2014 Gamay Noir from Oregon, both show lovely cherry fruit, a spicy touch of pepper and lip-smacking freshness that will illuminate all the flavors without weighing them down. Purity, finesse, elegance, that’s how The Wine Advocate describes the 2014 Samt & Seide: The 2014 Blaufränkisch Samt & Seide is the “super-second wine” of the Spitzerberg “Grand Vin” and comes from up to 40-year-old vines. The wine opens with a pure and spicy, very delicate and fresh bouquet of crushed stones, dried flowers and sour cherries. like the Cuvée vom Berg, this is another Alpine character and is fascinating in its purity and spicy freshness. On the palate, this … Continue reading #WineWednesday Spotlight #113: Muhr-van der Niepoort Samt & Seide

#WineWednesday Spotlight #112: Apátsági Juhfark

“I was intrigued to see Matt Kramer’s article this summer highlighting four wonderful wine regions to visit: Santa Barbara, the Douro Valley, Ribeira Sacra and Tokaj,” explains wine lover and blogger John Brooks in his recent blog post The Charm of Somlo. But on one of these trips, he found the lesser-known and tiny Somló appellation and the vineyards growing on this cone-shaped volcanic mountain: The grapes in the vineyards on the hill at Somló include furmint and harslevelu–as do the vineyards in Tokaj–and olaszrizling, a soft and fruity grape known as welschriesling in Austria (unrelated to the better known riesling). But the signature grape of Somló is juhfark–Hungarian for “sheep’s tail” because the long and tightly clustered bunches which curve at the end bear resemblance to a sheep’s tail. Juhfark, which is only grown in any significant quantity in Somló, is considered something of a transparent grape–it takes on the characteristics of the place it is grown. In Somló, the juhfark grapes get good sun, producing a wine of richness–on a frame of strong minerality with the hints of saltiness that can be found in some volcanic soils. Accompanied by Eva Cartwright, owner of the Somló Wine Shop, he … Continue reading #WineWednesday Spotlight #112: Apátsági Juhfark

#WineWednesday Spotlight #111: Kabaj Merlot

This month, the Kabaj Merlot 2012 is Wine & Spirits Magazine‘s critic’s pick: Jean-Michel Morel’s 2012 merlot is rich with ripe plum and black cherry flavors, but the wine never feels fat or jammy, thanks to the meaty tannins and savory notes of fresh-turned earth and roasted mushrooms. A distinct note of iodine lends a sanguine savor and enhances the wine’s Old World character. The 2012 vintage is not available yet in the US. In the meantime, try the 2011. It’s a complex wine, more savory than fruity, very well balanced, and ready to drink now.

#WineWednesday Spotlight #110: BIBICh R6

This Instagram post is a contribution from BIBICh wine lover Jenny Loudis: The best #wine from #croatia #bibichwinery #bourdainrecommended #jandjimbibe #bluedanubewine #croatianwine BIBICh R6 is deliciously fruity and spicy, the perfect wine this fall with a hearty pasta dish like Rigatoni with Spicy Sausage-Tomato Sauce, Arugula and Parmesan. And don’t forget to follow Jenny Loudis on on Instagram.

#WineWednesday Spotlight #109: Geyerhof Zweigelt StockWerk

After spending 3 years working for a wine magazine in New York City, wine and food writer Nicole Ruiz Hudson has recently returned to California. Located in the Bay Area, she now enjoys going on camping trips, from the nearby Santa Cruz Mountains to Humboldt County up in the northern part of the state. On camping trips, she likes to eat well and pair her meals with something good in her glass. Not all wines are good camping wines though so in her blogpost 2 oz Pours: Campsite Dining, she shares with us some of her personal guidelines for perfect camping wines: they have to be easy-drinking, under $20, versatile, easy to open with a screwcap, and tasty while chilled. Sounds good to me! With Andouille sausages grilled on the fire and cannellini beans sautéed with onions, garlic and Parmesan, she enjoyed drinking a Geyerhof Zweigelt StockWerk Kremstal 2015: This is such a tasty wine. We have this at home quite a bit and we took this on both of our summer camping trips. (One of my co-workers mentioned this also one of her camping go-to’s.) StockWerk literally means “work on the vines.” The grapes for this wine grow on … Continue reading #WineWednesday Spotlight #109: Geyerhof Zweigelt StockWerk

#WineWednesday Spotlight #108: Dubrovački Podrumi Malvasija Dubrovačka

“It’s still summer here” for our friend Marcy Gordon. The temperatures are mild, the trees are still green, and sweet cherry tomatoes, and vibrant bell peppers are in season. So let’s enjoy this late Californian summer with a glass of crisp Dubrovački Podrumi Malvasija: I may be saying “It’s still summer here” well into February the way things are going–but tonight we have a bit of sunny Croatia in our glass with this crisp, bright, and fresh 2015 Malvasija Dubrovačka from Dubrovački Prodrumi. It’s lemony, and slightly chalky. Immensely quaffable! Pairing great with the last of the tomatoes and some peppers. I visited Dubrovački Prodrumi just south of Dubrovnik last year on the Epic Blue Danube Road Trip. Fun Times! #croatia #malvasija #dalmatia #dubrovačkiprodrumi #dalmatianwine #winesofcroatia #bluedanubewine #wine #itsstillsummerhere Yes we agree, Croatia will always bring fond (and epic) memories to all of us! Follow Marcy on Instagram.

#WineWednesday Spotlight #107: Gallay Bistronauta White

Through his blog The Paprika Project, Irish-born Colm FitzGerald, who now lives in Hungary, likes to share Hungary’s rich culture and natural beauty with the world. He recently met winemaker Roland Borbély at the Gallay Winery: Roland Borbély, the man with the plan! Beautiful morning in sunny Nyékládháza, Hungary with the whole Borbély family. Tucked away in a rural valley near Miskolc, Gallay is producing exceptional wines in an uncompromising style. Roland is championing Pinot Blanc, Zenit, Kékfrankos and Zweigelt grown on the clay and ancient limestone of the Bükk foothills. The results speak for themselves: elegant, balanced and age worthy wines that are unique yet very, very likable. @hunvino @bluedanubewine #gallay #hungary #bükk #wine #miskolc #bluedanubewine #winelover The Bistronauta White is a funny, flying astronaut on a bistro corkscrew. It’s a fruity blend of 60% Pinot blanc and 40% Zenit — a Hungarian crossing of the native Ezerjó and the Slovenian grape Bouvier. Aged in stainless steel and neutral oak barrels, the wine is fresh, very aromatic, and easy going. A great “bistro wine” and very likable indeed! Follow Colm Fitzgerald and the Paprika Project on Instagram .

#WineWednesday Spotlight #106: Bott Csontos Furmint

The historic Csontos vineyard—literally “strong-boned”—is a south-facing vineyard at the foothills of the oak-covered Zemplén mountains, a great protection against the cold northern winds. The soil, primarily tilled by horses, is a mix of clay and volcanic rocks, which provides spicy and mineral flavors to the Furmint grapes that Judit and József Bodó replanted a little more than 10 years ago. Judit Bodó, née Bott, ferments her Csontos Furmint slowly with native yeasts in used barrels. The result is a straw-colored wine that smells like honey, herbs and smoke. It’s mouth-filling and unctuous like an apricot compote, with just a touch of sweetness. You can find it on the menu of the recently opened San Francisco restaurant Parigo, paired with seared foie gras, warm salt and pepper cookies, and huckleberry jam. You can also find it on our webshop. Enjoy!

#WineWednesday Spotlight #105: Patricius Tokaji Aszú 6 Puttonyos

When conditions are just right, nature can hold a usually nasty fungus in such check that something special happens. Instead of destroying a crop, the fungus creates grapes with incredibly concentrated flavor that can make some of the world’s sweetest, most precious wines. The fungus, Botrytis cinerea, is more affectionately known as “noble rot.” writes Anne Krebiehl, MW in the current issue of Wine Enthusiast Magazine. And the Patricius Tokaji Aszú 6 Puttonyos 2006 is one of the best: Patricius 2006 Aszú Six Puttonyos (Tokaj); 95 points. Tantalizing aromas of apricot, bananas foster, beeswax and pineapple upside-down cake transfer seamlessly onto the palate. It then opens up further, with pronounced flavors of lemon meringue and acacia honey. The texture is luxurious, silky and voluptuous. Editors’ Choice. The wine is a sweet golden nectar, made from the best terroirs and only in exceptional vintages. Enjoy it with Foie Gras, Blue Cheese or an Apricot Tart.

#WineWednesday Spotlight #104: Shavnabada Rkatsiteli

Sierra Dawn Downey tells stories through illustrating, writing, and photography and teaches about wine. She recently attended a tasting of Georgian wines at The Barrel Room in San Francisco and was particularly fascinated by the Shavnabada Rkatsiteli, a rich amber-colored wine made by monks from the Shavnabada Monastery that spent 9 years buried in the earth after 5 months of maceration: Ever since listening to @winefornormalpeople’s episode on Georgian wines, I’ve been incredibly curious to try some for myself. Thanks to the intrepid wine gurus at @barrelroomsf, I was able to travel to Eastern Europe via its vino and dive into the world of amphorae wines! I can honestly say I’ve never quite experienced history on my tongue and in my nose as I did with this flight. When I tried the amber-colored Shavnabada Rkatsiteli, made by Georgian Orthodox monks in Kakheti who age it for years in qvevris, it brought to mind creaking old stone-and-wood buildings decorated with decades of dust. Tree resin, herbs, treated wood. It was fascinating. She also tasted the Gotsa Tavkveri and the doqi Saperavi: Then it was on to the Gotsa Rosé of Tarkveri, the color of a vivid sunset in my glass–with the … Continue reading #WineWednesday Spotlight #104: Shavnabada Rkatsiteli