Wine Wednesday Spotlight

#WineWednesday Spotlight #93: Miloš Plavac

Our new Dalmatian container is coming soon with brand new vintages from the Milos winery! The Milos family has been making full bodied Plavac from the rugged coastal vineyards of Peljesac Peninsula in for over 500 years. Today, the wines are certified organic, made with minimal intervention and totally aged worthy. Wine lover and blogger Nenad Trifunovic just reviewed the Milos Plavac 2013 on his blog Dnevnik Vinopije (Diary of the Wine-Drinker): I still feel the playful fruit, the smell...

Continue ➞

#WineWednesday Spotlight #92: J&J Eger Winery Eged Hegy Kékfrankos

Sixty miles west of Tokaj, the Hungarian wine region of Eger is one of Europe’s most northerly red wine appellations. It is famous for its Egri Bikaver, a red blend usually made from Kadarka, Kekfrankos and other international varieties. Kekfrankos thrives on the multifaceted volanic hills that protected the Eger vineyards from the cold north winds. Dr. Janos Stumpf, winemaker at the J&J Eger Winery and one of the “J” in the label, sourced his Eged Hegy Kekfrankos from...

Continue ➞

#WineWednesday Spotlight #91: Maurer Kadarka 1880

Speaker, sommelier, award-winning writer – author of The MODERN GENTLEMAN: A Guide to Essential Manners, Savvy & Vice, Jason Tesauro recently reviewed our first wine from Serbia, Maurer Kadarka 1880 2015 on Instagram: Phenomenal #naturalwine from #OszkarMaurer @bluedanubewine and @isabellelegeron’s wild Hungarian co-op. #Kadarka (aka #Gamza) is an ancient black-skinned variety named for a lake between Montenegro and Albania . This one tastes of rhubarb and fresh strawberry...

Continue ➞

#WineWednesday Spotlight #90: Gallay Zweigelt

Here’s a contribution from furmintfan, Hungarian wine lover and blogger at A Borrajongok (Fans of Wine). He recently visited Gallay Pince located in the little known Bukk appellation: If there is a scarcely-known wine region in Hungary, then the Bukk region certainly is. Located in north-east Hungary between the Eger and Tokaj wine regions, Bukk has been an independent wine region since 1970. Before gaining its independent status, it was part of the Miskolc wine region. Wine...

Continue ➞

#WineWednesday Spotlight #89: Pfneiszl Zefir

WHO AM I? Connect the dots on the label to find out! The grape is called Zefir, a white grape variety created in 1951 from a crossing of Leanyka from Romania and Harslevelu from Hungary. It’s a new creation from the Pfneisl sisters Birgit and Katrin, and like its label, it’s a playful wine! Low in alcohol (11.5%), pale straw in color, with a floral Muscat-like nose, the Pfneiszl Zefir is crisp, refreshing, with some herbal and spicy notes. Share it with some good friends on a...

Continue ➞

#WineWednesday Spotlight #88: Apátsági Hárslevelű

Somlo, a lone volcanic butte and Hungary’s smallest appellation, is a unique terroir of hardened lava, basalt, and ancient sea sediment. The Apatsagi winery on the Somlo hill was originally owned by the Benedictine Pannonhalma Archabbey (Apatsagi means Abbey in Hungarian). After being expropriated during Communism, it was brought back to life in 2001 by Zoltan Balogh, grandson of local winemakers, and four other people including the grandson of the last pre-war winemaker. Zoltan...

Continue ➞

#WineWednesday Spotlight #87: Kikelet Kassai Hárslevelű

Great review and 90 points from Wine & Spirits Magazine for the Kikelet Kassai Harslevelu 2015: French-born Stephanie Berecz has a soft spot for harslevelu, with half of her 12 acres of vines given over to the aromatic variety. She makes this wine from a single, south-facing parcel of loess, fermenting it with ambient yeasts and aging it on the lees in French and Hungarian oak barrels for for to five months. That treatment has built a lot of texture into this 2015, a wrap of honeyed...

Continue ➞

#WineWednesday Spotlight #86: Kikelet Furmint

“Furmint, one of the primary varieties used in sweet Tokaji Aszu wine is also being used by young winemakers in Hungary to make dry, crisp white wines that are attracting global notice,” writes Jeff Jenssen, spirits, wine, food and travel writer at Wine Enthusiast Magazine in his latest article: Furmint’s origin is firmly planted in Hungary’s Tokaj region. There are about 10,000 acres devoted to Furmint there, and until recently, all of it was used to make sweet botrytized...

Continue ➞

#WineWednesday Spotlight #85: Gotsa Family Wines Chinuri

As co-founder and owner of Taste Georgia, Sarah May Grunwald provides culinary and wine tours to Georgia as well as wine education services to educate the public and trade about Georgia’s ancient qvevri wine making traditions. Of all the wine producers that we met during her numerous trips to Georgia, she considers Beka Gotsadze of Gotsa Family Wines to represent the future of Georgian natural wine: He makes multiple wines from different varieties, has low yielding vineyards at higher...

Continue ➞

#WineWednesday Spotlight #84: Shavnabada Mtsvane

Patrick Comiskey, wine critic at the LA Times recently interviewed former wine director at Republique and the Hancock Park restaurant, Taylor Parsons: “The flavors and textures of the wines were unlike anything I’ve ever tasted,” says Parsons, 37, who like many sommeliers makes regular trips to the wine regions of France, Germany and Spain. “Very little of what they’re doing is reasonable by Western standards, but the wines are so expressive. And it’s all set in an incredibly...

Continue ➞

#WineWednesday Spotlight #83: doqi Mtsvane Qvevri

Old bay seasoning on potato chips? Absolutely, especially with a glass of amber-colored, Qvevri aged doqi Mtsvane Qvevri on a bluesy Saturday night. Here is Michael Trainor @awordtothewine: You can take the boy out of #Baltimore, but not the #oldbay out of the boy. Not sure if that makes sense, but sometimes you gotta make your own #crabchips! So damn good with this salty ass #Mtsvane #Doqi @bluedanubewine #orangewine #georgianwine #wine #saturdaynightblues @oldbay_seasoning Ready to...

Continue ➞

#WineWednesday Spotlight #82: Coronica Malvasia

As a follow-up to my previous post Istria, the new Tuscany, let’s enjoy a glass of Coronica Malvasia 2015. Moreno Coronica farms 75 acres of “Terra Rossa” vineyards just outside the Istrian port town of Umag, 30 miles south of Trieste, Italy. His production is roughly 75% Malvasia, 25% Teran. He vinifies his Malvasia in stainless steel with cultured yeast at controlled temperature, followed by extensive time on the lees. While the wine is fresh and mineral, the lees...

Continue ➞

#WineWednesday Spotlight #81: Kabaj Merlot

Merlot has a long tradition in Goriska Brda, a appellation located at the foot of the Julian Alps on the Italian-Slovenian border. While Brda is best known for its white wines, the Merlot grape likes the well-drained sunny hills of the region and a climate that combines Mediterranean and Alpine influences. French-born Jean-Michel Morel, having worked in Bordeaux and the South of France, knows well how to work with Bordeaux varieties. His Merlot, sourced from vines grown on steep vineyards...

Continue ➞

#WineWednesday Spotlight #80: Toreta Pošip Premium

How come? Frano Banicevic’s Posip Premium is once again a #WineWednesday Spotlight! Two reasons for this: first of all, the wine is really delicious, and secondly, Marcy’s springtime Instagram collage is absolutely gorgeous! Sipping some Toreta Posip will always bring back sweet memories of our visit almost a year ago to Korcula: Like Spring itself, it’s fresh and bright with pineapple and quince notes, a touch of chalk, and great gobs of acidity. I met the Banicevic...

Continue ➞

#WineWednesday Spotlight #79: Tinon Olaszliszka Hárslevelű

Olaszliszka is an important village along the Bodrog River in Tokaj that dates to at least the 12th century when it was simply named Liszka. It was renamed Olaszliszka after a group of Italians settled in the village —’olasz’ means Italian in Hungarian — in the mid-13th century. The village has been renowned for its top crus for hundreds of years. The terroir is rich with volcanic rocks mixed with clay soils and planted mostly to the Harslevelu grape. The Amici...

Continue ➞

#WineWednesday Spotlight #78: Muhr-van der Niepoort Spitzerberg

On International Women’s Day, let’s praise Dorli Muhr’s outstanding Blaufrankisch, especially her flagship wine, the Spitzerberg, thanks to a contribution from British wine critic Stuart Pigott: Nowhere that I know of does it give more fragrant wines than on the slopes of the Spitzerberg in the small region of Carnuntum (named after the ancient Roman city there). Dorli Muhr of the Muhr – van der Niepoort estate winery, pictured above, is the most important producer of...

Continue ➞

#WineWednesday Spotlight #77: Shavnabada Saperavi

Jeff Berlin of Oakland’s A Côte was recently interviewed by wine writer Tara Q. Thomas on selling glass after glass of Georgian wine. This is what he says about the popular Shavnabada Saperavi: the Shavnabada [a top by-the-glass pour]—anytime you’re able to say that a wine is made by monks in a monastery, they eat that one up. And it’s not cheap. But it’s a great wine, and also, it has an advantage because the wines have had a few extra years on them. That’s been really...

Continue ➞

#WineWednesday Spotlight #76: Amiran Otskhanuri Sapere

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...

Continue ➞

#WineWednesday Spotlight #75: Fekete Bela Juhfark

This is another great contribution from Kerry Winslow over at Grapelive: Fekete Bela Juhfark 2012: 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...

Continue ➞

Technorati Profile