Nearly opaque dark ruby color. Savory scents of dried herbs, celery stalk, and spiced berry fruit lead to an initial juiciness on the palate that then dries out towards the finish. This red is well-suited to pair with grilled lamb, duck, or other savory meats with a side dish of roasted root vegetables.
MSRP: $38 (March 2015)
Wine Lines rating: 87
By Bob Johnson
You’re not likely to see the red wine most closely associated with Sonoma County’s Dry Creek Valley — Zinfandel — ever made in the Bordeaux region of France. But there’s a good possibility that Dry Creek Valley could become increasingly known for red Bordeaux varieties.
“We have a climate that closely mirrors Bordeaux, with longer days of sunshine and cooler nights than Alexander Valley or Napa,” notes Bill Smart, Director of Marketing and Communications for Dry Creek Vineyard.
Napa Valley, of course, is California’s “Bordeaux capital,” while Alexander Valley more often than not is cited as Sonoma County’s equivalent. And while Alexander Valley certainly produces some wonderful Cabernet Sauvignon bottlings, what the Stare and Wallace families of Dry Creek Vineyard want people to know is that Dry Creek Valley has just has much “Bordeaux potential” as Alexander Valley.
“This is the second generation’s handprint on the winery going forward,” Smart says. “While we’re certainly still about Zinfandel, we also want people to know how good the Bordeaux varieties can be in Dry Creek.”
It is something of an uphill battle. Because of Zinfandel’s long history in Dry Creek Valley, it is a variety that is embraced by a vast majority of the appellation’s wineries — most of which are relatively small, with no national footprint. So even if great Bordeaux-style wines can be made there — and they can, as smaller estates such as A. Rafanelli, Lambert Bridge, Mill Creek and Michel-Schumberger have demonstrated over the years — getting them into the hands and wineglasses of consumers poses a real challenge.
Thus, it’s up to estates such as Dry Creek Vineyard and Pedroncelli Winery, which do have significant distribution, to take on the bulk of the legwork and educational efforts.
During a recent visit to Dry Creek Vineyard, we sampled three Bordeaux-inspired bottlings from the 2012 vintage, all boasting “Dry Creek Valley” on their front labels. One was the estate’s signature red blend called “The Mariner,” one was a Merlot-based wine that included four other Bordeaux varietals, and one was a wine that now is more closely associated with Argentina than France: Malbec. Our reviews:
2012 Dry Creek Vineyard ‘The Mariner,’ Dry Creek Valley
Most red wines suggest four or, at best, five individual aroma or flavor impressions. More often than not, these impressions present themselves individually: first a whiff of mushrooms, then a note of charred wood, then some type of fruit, and perhaps a finish somewhat reminiscent of dark chocolate. But the 2012 vintage of “The Mariner” is more like an orchestra whose members have been playing together for years. There are plenty of aroma and flavor nuances — blackberry, black raspberry, black cherry, cassis, herbs, baking spices and, yes, dark chocolate — but they are seamlessly integrated. No extended solos in this vinous orchestra of 56% Cabernet Sauvignon, 25% Merlot, 8% Petit Verdot, 8% Malbec and 3% Cabernet Franc; rather, a harmonious whole. This may be the best “Mariner” yet.
MSRP: $45 (February 2015)
Wine Lines rating: 91
2012 Dry Creek Vineyard Merlot, Dry Creek Valley
Like “The Mariner,” this wine was crafted from five Bordeaux varietals. The blend: 82% Merlot, 8% Cabernet Franc, 5% Cabernet Sauvignon, 3% Malbec and 2% Petit Verdot. Because there is a much more significant portion of Merlot, it’s a much softer wine, one that shows off Dry Creek Valley’s iron-rich soils in its succulent mouthfeel. A nice mix of red and dark fruits co-mingle with a dusty note, making this an exceptionally food-friendly wine. Roasted chicken with garlic mashed potatoes, anyone?
MSRP: $25 (February 2015)
Wine Lines rating: 89
2012 Dry Creek Vineyard Malbec, Dry Creek Valley
Malbec’s “place in life” originally was as a minor blending grape of Bordeaux. But late in the 20th century, it gained star status in its adopted home of Argentina, specifically in that country’s Mendoza growing region. Dry Creek Vineyard likes to include Malbec in its Bordeaux-inspired blends, and also crafts a varietal bottling — for the 2012 vintage, a total of 247 cases. It’s 100% varietal and 100% delicious, a real savory wine with a char element and noticeable minerality, joined by blackberry, black cherry and a mélange of other dark fruit notes. This dark, dense wine needs to be accompanied by a thick steak in order to truly strut its stuff.
MSRP: $38 (February 2015)
Wine Lines rating: 90
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Ironically, Dry Creek Vineyard made its name on a Bordeaux varietal — a white Bordeaux varietal: Sauvignon Blanc. And it continues to craft wonderful renditions to this day, in addition to benchmark bottlings of Zinfandel and one of California’s best varietal Chenin Blanc wines.
A few notes on some of these additional wines that we sampled during our visit…
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It should be noted that Dry Creek Vineyard has something of a secret weapon in its pursuit of quality across the board: winemaker Tim Bell.
“Tim is big on walking and mapping vineyards — almost like a geography lesson,” Smart says. “He’s a big plant guy, and sometimes he drives our vineyard management company nuts. He’ll tell them, ‘I want these three rows picked… leave these three… then pick these next three.’
“Tim is very creative and artistic, but also an I’s dotted and T’s crossed kind of guy,” adds Smart. “And you need that kind of attention to detail when you’re working to take your wines to the next level.”
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Dry Creek Vineyard
3770 Lambert Bridge Rd.
Healdsburg, CA 95448
Note: For archived formal reviews of Dry Creek Vineyard wines dating back to the 2007 vintage, click here.
Chianti is an old land, and this is an old post, taking literal months to think through a whirlwind tour of Tuscany — and to digest the full experience, food, wine and culture.
What is Chianti?
Well, there is a definition according to the region’s authorities themselves, which seems to offer up a strict set of guidelines. But as we will see, those guidelines can play out differently in different places. There is more than a “bit” of wiggle room, even in Chianti Classico. Chianti wine is first and foremost wine made in Chianti, and the authorities tell us that:
Other fundamentals and other requisites concern the ampelographical base—or the types of grapes that can be used in the preparation of the wine. The rules provide for a minimum ratio of 80% for Sangiovese, the typical red variety of the zone. Along with the Sangiovese, other red grapes of the area can be used in a maximum percentage of 20%. These grapes include natives like Canaiolo and Colorino as well as “international” varieties like Cabernet Sauvignon and Merlot, all recommended and/or authorized for the production zone. Among the principal sensory characteristics indicated by the production rules, there is the ruby red color that can become at times intense and profound, depending upon the wine’s origin. The odor offers floral notes of violets and irises combined with a typical character of red fruit. The flavor is harmonious, dry and sapid with a good level of tannin that fines in time, becoming soft and velvety. Other requisites requested include a minimum alcohol level of 12 degrees for young wines and 12.5 degrees for the Riserva.
A quick analysis of these guidelines gives us an initial picture of a lithe, drinkable, sanguine wine, originating from the native Sangiovese grape and perhaps a scattering of local field varietals. Flowers and raspberries dominate the palate, and at 12 percent alcohol, it’s quite sessionable.
That is Chianti… or is it?
A more pointed analysis would highlight that the guidelines only specify 80 percent Sangiovese, and that the authorities allow international varietals such as Cabernet Sauvignon and Merlot. 20 percent of either varietal is enough to change the structure and personality of the wine into something much more forward. It’s more robust, perhaps showing oak and age-worthiness. And because the guidelines only specify a minimum alcohol… it can climb higher, into the 14-15 percent range sought by many consumers, especially those in America.
So which is the real Chianti?
Our mid-September trip to Castello di Gabbiano showed us a full range of Chianti wines, from acid-driven, chuggable table wine at Dario Cecchini’s steakhouse to serious reserve bottlings like the Castello’s “Belleza,” which earned the mark of “Gran Selezione.” The Gran Selezione is a new moniker created by the Chianti Classico authorities to designate the most prestigious wines in the region. A panel of winemakers and region experts grades submitted wines on taste and overall character, approving only the “best.” As a whole, the new practice is a clearly bold move to bolster Chianti’s claim as a region producing high quality wines … and to appease to an international export market that demands high-scoring, slightly bigger wines than the kinds of Chianti wines brought to U.S. shores years ago.
And oh, those wines. Straw-covered bottles and served alongside crockery thin-crust pizza, or Americanized Italian red-sauce dishes on checkered table cloths. They were nothing to write home about, and that’s part of the problem for many regions like Chianti that used to produce such inferior wine for export. On the one hand, some of traditional Chianti wine has always been a little lighter, more like good Beaujolais or Loire than ultra serious Napa or Bordeaux. And as in places like rural France, there has always been a culture of table wine or home-made wine, which wasn’t ever intended to compete in magazines for top awards. Moreover, the Chianti region historically viewed wine and food as nearly inseparable — both originate from the terroir of the region. The downside is that, at export, these lighter Chiantis earned a reputation for being second-rate, downgrading the region as a whole. New winemakers and large holding companies believe Chianti has the potential to be a world class region, and so they’ve taken it upon them to produce something different… more developed, bigger, riper. And as in many places around the world, this generation of winemakers and companies is doing so through the use of modern technology and winemaking techniques, to get the most from grapes while meeting international demands. It’s smart business!
But again, that brings us back to our original question… what is Chianti?
At the Castello, I tried several times to push winemaker Federico Cerelli on the question, urging him to elaborate on his vision and what motivates him to make the kind of wine that he does. I wanted to get at the soul of Chianti wine, at least from his perspective. He is a very smart, personable winemaker, and he clearly knows the kind of wine he wants — and needs — to produce, to achieve the results he and his employers want.
Parsing that last sentence out, Federico is, at his core, a modern winemaker. He is well-trained, and the latest releases from Castello di Gabbiano all have a level of quality derived from that training. Looking at the range of wines and Federico’s influence on the winemaking of Castello since coming on board and since the the property was purchased by the Australia-based Treasury Wine Estates, there is a progressional blending of New and Old World attributes as the wines increase in price. The reserve wines, including the Gran Selezione “Belleza,” have an enhanced mouthfeel and gravitas that exudes a certain richness, aging and “proper” correction. You know these are good, ripe, balanced wines. They are well-made and display a consistent value-quality proposition.
For this, Federico and the Castello team should be congratulated, for they accomplished the very rare feat of producing good wine at affordable prices, and secondly, producing good wine that many people will enjoy. One thing gives me pause, though, or at least raises the specter of the original question again — that the wine I enjoyed most at Castello wasn’t a reserve bottling, but the standard Chianti Classico, which is lower in alcohol and lighter overall. And, in discussing that fact with the Castello’s chef, Francesco Berardinelli, we seemed to be in general agreement that the cuisine of Chianti harkens back to these kinds of wines, although there is a clear time and place for more expressive, age-worthy bottlings.
So, what is Chianti? Is it a lighter, more local style? Is it something increasingly worldly and serious? Is it old-fashioned? Is it modern? Is it more natural? Is it more corrected/influenced?
Chianti, as it turns out, is all of these things. The beauty is that we, the consumer, can select a Chianti for every occasion.
By Bob Johnson
Sad news just in from one of our favorite concert venues in the Pacific Northwest — Maryville Winery. Here is the text of the letter that just went out from the winery to concert patrons…
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By Glen and Mary Frederiksen
Coming to the North Coast wine country of California is transformational for us. As soon as we cross any of the bridges that lead us north of the San Francisco Bay, our bodies and minds relax, shedding the cares and worries that come with the workaday world to the south.
While the main attraction is the fabulous wine from any of the 2,000 or so wineries in Napa and Sonoma counties, our later, non-poverty-stricken years have found us increasingly driven to, and seeking out, the wonderful cuisine of the region.
We have dined at dozens of fine dining establishments in the cities of Napa, Rutherford, St. Helena, and Calistoga in the Napa Valley. On the Sonoma side, Healdsburg and Santa Rosa have likewise had their share of fine eateries.
One area that has, in the past, been a flyover zone for great cuisine (in our opinion) was the city of Sonoma and the nearby Valley of the Moon. Despite a beautiful central square, Sonoma was more about cafes and bistros than formal haute cuisine.
With the arrival of Aventine, located just outside of Sonoma at the gateway to the Valley of the Moon, all that has changed. The name of the restaurant is from one of the seven hills upon which Rome was founded. Located in a 175 year old building that once was a grist mill, this upscale Italian restaurant is overseen by Chef Adolfo Veronese. He began his culinary journey growing up in his father’s San Francisco restaurant, Osteria Romano. After formal training at the Culinary Institute of America in New York, Veronese worked for a number of highly regarded establishments, including Drago, Valentino, Wolfgang Puck Fine Dining, and TAO’s Lavo Restaurant and Nightclub in Las Vegas.
In 2009, Veronese returned to his home town of San Francisco (his grandfather was Mayor Joseph L. Alioto), and has pursued his uncompromising passion for authentic Italian, Mediterranean, and Californian food through the Aventine Hospitality group.
Aventine General Manager Fabiano Ramaci presides over the dining room, welcoming guests and seeing to their every need. As if his duties at the restaurant weren’t enough, Ramaci is an accomplished winemaker, owning Mora Estates Winery. He specializes in – what else? – Italian varietals.
On the night of our visit, four of us enjoyed a sampling of signature dishes from the Aventine menu. The food was incredible! Below, Mary has written a summary of the dishes served, with descriptors and tasting notes.
Mary here. The dishes we were served were memorable and delicious. Here are a few notes about each dish.
Sometimes when I dine at an upscale restaurant where I know the Chef will be offering many dishes, I do not eat the bread course at the beginning of the meal. This night, it would have been a mistake. Please be aware that the bread served at Aventine is not to be “skipped”. It was soft, moist, flavorful and addicting – perfect for sopping up the sauces that accompanied several of the dishes. It was served with a Port Butter that was exceptionally tasty. If they sold this bread and butter in the restaurant lobby, I would have purchased a loaf and a pound of the butter to take home.
Our next course was the Margherita Pizza. The dish was classic mozzarella, tomato and basil with a perfect balance and freshness. This could be a meal by itself.
Gamberoni (jumbo shrimp) was our antipasti course. The prawns were wrapped in prosciutto and sautéed, with sage and a balsamic glaze. Firm but not overcooked, they were so fresh and tasty!
The Lasagna Al Forno (al forno means any dish that is baked in an oven) was expertly prepared with a combination of beef, veal, pork, ragu, creamy béchamel, mozzarella, parmigiano and, instead of nutmeg, Chef Veronese used cinnamon. A nice touch and a well-balanced dish.
A signature dish of Chef Adolfo Veronese followed and this was my favorite of the evening. This dish has made it to “My Last Meal on Earth” menu. The Raviolo Di Fromaggio contained peas, wild mushrooms, white wine sauce and shaved parmigiano. Black pepper accented the rich and yummy entrée of perfectly cooked raviolois. When I next return to Aventine, this will be my main course. Thank you, Chef!!
Branzino (sea bass) was the next course. This whole grilled European Striped Sea Bass, infused with rosemary and lemon, was so fresh it tasted like it had just been pulled from the sea. It was accompanied by roasted peewee potatoes, roasted vegetables, oregano and a wonderfully flavorful citrus vinaigrette. WOW!
Scottadito was next. In Italian, the word scottadito means “burned fingers.” This dish is so named because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers. Chef used grilled Superior Farms lamb chops with sides of sautéed greens, fingerling potato chips and a balsamic mint reduction sauce. Mary “had a little lamb” and she was a very happy diner.
Lamb Shank with Lentils in an Amarone Sauce was a special dish that was not on the menu. Pork shank is the on-the-menu dish, but it had already sold out for the evening. It was beautifully presented and prepared, although some at the table felt the flavor a bit too strong.
For the vegetable course, called Contorni, the chef offered Funghi, a dish of sautéed seasonal mushrooms, roasted garlic and Italian parsley. The flavors “popped,” with a spicy impression on the palate. It was savory and delicious.
The final two dishes were desserts. Budino is defined as any type of soft, sweet dessert thickened — usually with flour — and baked, boiled or steamed. The one we were served contained chocolate-pecan crumble, salted caramel and soft whipped cream. It was delicious! I wanted to lick the bowl but, because four of us were sharing, I refrained. It was creamy, fresh and light, with a perfect sweet crunch from the crumble.
Finally, a warm flourless chocolate cake arrived. It, too, had salted caramel and was served with a vanilla gelato. Sadly, there were a few bites left in the dish but that was only because we had run out of room! I refrained from asking for a to-go box for the remaining dessert.
Compliments to Chef Veronese and all the staff who served us! It was a dining experience I will not soon forget.
14301 Arnold Drive
Glen Ellen, CA 95442
By Mary Frederiksen, AKA The Happy Cooker
(Editor’s note: This recipe was first published in the March 1999 issue of the High Desert Wine Explorers newsletter)
Lately all I see on the television newscasts are stories about the winter weather. It is winter but somehow the snowstorms and cold temperatures are news worthy. It is wonderful not to live in the inclement conditions in the north and the east. I did that when I lived in Ohio for the first 25 years of my life… That was quite enough for me. Once I found out there was better weather elsewhere, I was on the move.
If you are in an area where the weather is very frigid and stormy, this recipe may be just the thing to chase away the cold and gloom. It is a hearty dish and has that “stick to your ribs” quality that your parents told you about. Add a loaf of crusty bread and perhaps a salad to the meal and you will soon forget the storms and cold around you.
FETTUCCINE WITH GORGONZOLA AND WALNUTS
½ cup of walnuts, broken
1 cup of heavy cream
8 ounces of Gorgonzola cheese, crumbled
A pinch of nutmeg
Coarsely ground black pepper, to taste
12 ounces fresh (or 8 ounces dried) fettuccine, cooked and drained
Grated Parmesan cheese
Heat a small skillet over low heat. Stir in the walnuts. Toast gently until fragrant and lightly browned. Set aside.
In a small saucepan, heat the heavy cream until hot, but not boiling. Stir in the Gorgonzola until melted and the sauce is creamy. Add the nutmeg and the pepper.
Cook the fettuccine according to package directions and drain.
Toss the fettuccine with the sauce, sprinkle with toasted walnuts and serve with the grated Parmesan cheese. Enjoy!
With all of the advancements in technology — both in the vineyard and in the cellar — some are of the opinion that vintages don’t matter anymore.
But as our tasting of two recent vintages of Wakefield Estate’s “The Visionary” Cabernet Sauvignon reveal, that’s simply not true.
Both wines are exceptional, and built to age. But we found that the younger 2010 vintage actually is drinking better now than the year-older 2009 bottling. There are some similar characteristics, but a careful analysis reveals that these are two very different wines — different because of their vintages.
By Glen Frederiksen
What with the Holiday season upon us and all, it is a little hard to stay focused on the job at hand. Work commitments, shopping, family, friends, and celebratory parties all conspire to keep the diligent wine blogger from making his appointed rounds.
But nothing could keep me away from the December 20 wine luncheon at Marché Bacchus. Beside the insanely good food provided in the three course lunch, ten high-end sparkling wines and Champagnes were slated to be served. With great gastro-intestinal fortitude, the Happy Cooker and I forced ourselves to partake in the luncheon offerings.
Let’s dispense with a description of the dishes served. All were excellent, with plates piled high with tasty fare. One would be hard-pressed to consume all of the food at any of these wine lunches at Marché Bacchus, wine or no. The lunch itself is already a bargain; the wine is a delightful bonus. So on to the tasting notes!
Below are my on-the-fly scribblings as each one ounce pour was presented. It is a great cross-section of the world of sparkling wine – both Old World and New World, different countries, different styles, various grape varietals. In other words, something for everyone’s palate preferences. Since the tastes were poured in regular wine glasses, I was unable to evaluate the mousse and beads.
All are available for purchase at Marché Bacchus, either to dine in with or to take home for your own festivities.
2006 Duval-Leroy “Design Parts” by Leroy Neiman Brut, Champagne
Artist Leroy Neiman was a good friend of Carol Duval-Leroy and designed this bottle for the Cuvée Paris series. The initial impression is of toast and lees in the nose. There is crisp acidity on first sip, then it turns creamy with a caramel kiss. Some baked apple, and a strange herbal note.
Marché Bacchus price: $32.99 (December 2014)
Wine Lines rating: 89
NV Poema Cava Brut Rosé, Cataluña, Spain
In today’s marketplace, the wines of Spain represent good value. This is a delightful sparkling wine made from the rare red grape Trepat. Aromas and flavors of plump red berries and rose hips are held in check by a crisp acidity, followed by a noticeable crystal minerality from the limestone soils the grapes are grown in. A Wine Lines Value Vino.
Marché Bacchus price: $15.99 (December 2014)
Wine Lines rating: 89
NV Ca’ del Bosco Cuvée Prestige, Italy
A pretty sparkler from Chardonnay grapes that delivers ample baked apple, nuts, and caramel notes, with a final whiff of honey. Lively on the palate, with a lingering finish.
Marché Bacchus price: $35.99 (December 2014)
Wine Lines rating: 90
NV Domaine Carneros Brut, California
A lovely estate property in the Carneros region of California’s North Coast, it is owned by the prestigious Champagne house Taittinger. A refined style, with moderate aromas and flavors of white flowers, apple, citrus, toast and vanilla. It has a crisp entry to the palate, then rounds out to a creamy finish. New World fruit with Old World refinement.
Marché Bacchus price: $31.99 (December 2014)
Wine Lines rating: 91
2011 Schramsberg Blanc de Blancs Brut, California
Ample bright citrus, crisp pear, and white flowers. Initial juicy entry turns creamy. A clean and refreshing style of bubbly.
Marché Bacchus price: $35.99 (December 2014)
Wine Lines rating: 90
NV Ayala “Brut Majeur” Rosé, Champagne
A beautiful salmon color. The aromas and flavors are delicate and feminine for a rosé, with wisps of almond, cherry, and white raspberry. Well knit and oh-so-drinkable.
Marché Bacchus price: $55.99 (December 2014)
Wine Lines rating: 91
NV Pierre Péters “Cuvée de Réserve” Blanc de Blancs Brut, Champagne
A classic Champagne nose – in all of the good ways. Toast, lees, bread, nuts and red apple aromas and flavors show good complexity. Perfectly knit together, with a persistent finish. This was a new producer for me, but I will be on the lookout for it in the future.
Marché Bacchus price: $73.99 (December 2014)
Wine Lines rating: 93
NV Vilmart & Cie “Cuvée Rubis” Brut Rosé, Champagne
More than most Champagnes, this Rosé communicates a sense of terroir. A blend of 90% Pinot noir and 10% Chardonnay grapes that receive wood aging prior to transforming into bubbly. Lots of ripe apple, cherry, raspberry, and a ghostly whiff of honey waft in and out of the glass. Juicy on the palate, with a long afterflavor. Power and refinement in a glass.
Marché Bacchus price: $95.99 (December 2014)
Wine Lines rating: 93
NV Varnier-Fanniére “Cuvée Saint Denis” Blanc de Blancs, Champagne
It has a seductive nose of rich baked brioche, almonds, citrus, and candied apple. The initial mouthfeel is steely, then the ample acidity gets the juices flowing. It has an amazingly clean finish. Purity of expression makes this stand out from the crowd.
Marché Bacchus price: $85.99 (December 2014)
Wine Lines rating: 92
NV Marenco “Pineto” Brachetto d’Acqui, Italy
What a pleasant surprise! Imagine Asti Spumante, but made with red grapes and without the cloying, candied viscosity. Ta da! That is Brachetto d’Acqui. Neon coral color. Can roses be honeyed? One whiff will have you convinced. Add in some red berries and notes of geranium. Throw in a creamy mouthfeel. What do you have? The perfect celebratory sparkler for your next Big Event. I will definitely be opening one this New Year’s Eve.
March´´Bacchus price: $26.99 (December 2014)
Wine Lines rating: 94
Marché Bacchus is located at:
2620 Regatta Drive, Suite #106
Las Vegas, NV 89128
To make reservations for coming events, get on their email list, peruse their menu, or otherwise contact Marché Bacchus, click on the link below:
By Bob Johnson
I have a feeling I would have liked Austrian Emperor Joseph II. Among the numerous reforms he enacted, he ended censorship of the press — something a lifelong journalist like myself certainly respects and appreciates. And for wine lovers, August 17, 1784 was a big day. That’s when Joseph issued a decree that permitted all residents to open establishments for selling and serving wine.
Although the laws have changed considerably over the decades, that legacy can be experienced in the Grinzing neighborhood of Vienna, which is home to a uniquely Austrian enterprise known as the heuriger.
Grinzing is easily accessible from downtown Vienna, using the city’s Underground and Tram systems. My fiancée, Michelle, and I were fortunate to have a local tour guide provide us with a detailed set of directions that made the trip a snap (keep this blog in mind in case you decide to go):
…which puts you right in the middle of the neighborhood, with heurigen in every direction. We stopped at two, each of which offered flights of their wines featuring very generous pours.
At the first stop, Zum Martin Sepp, I decided to simply soak in the atmosphere. We were given printed placemats complete with in-English descriptions of the five wines we’d be tasting — Gruner Veltliner, Pinot Blanc, Chardonnay, Zweigelt and Pinot Noir. This heuriger had a buffet stocked with hot and cold items, and the place was packed with locals partaking of the various dishes.
From there, we walked down the street to Wein Gartnerei Uhler, where the flight consisted of six wines, accompanied by tasty bread that reminded us of a light pumpernickel. This time, I decided to take notes…
All six wines in this flight were well made, nicely balanced and exhibited no flaws. Unlike the out-of-balance, high-alcohol, in-your-face wines favored by some vintners, Uhler cuvees are extremely food friendly.
It would be easy to spend a full weekend visiting the heurigen of Grinzing — heaven on Earth for a wine lover.
By Bob Johnson
If you’re like me, you save the corks that you pull out of wine bottles. In my case, I fill baskets with them and place the baskets around the house.
But if you have some artistic talent, you can put those corks to even better use — either for your own pleasure, or for creative gifts.
Pictured here are two ideas from our recent trip through the winelands of Austria.