Tuesday, September 30, 2008

Wine for Xmas!


Copied from Woot's site:
"A Norse Of A Different Color
LOS ALAMOS, CA – Long-held assumptions about American history were rocked today with the announcement of a discovery that may prove that Vikings visited California as long ago as 2005.

Digging in the soil of Los Alamos Vineyard, a team of archaeologists and enologists unearthed a cache of what appear to be bottles of Central Coast Sangiovese. The red wine bears a portrait of Tøøthstejnn the Red, a previously unknown Norse warrior, along with a poem fragment paying tribute to Tøøthstejnn’s prowess. The year 2005 is also inscribed on the bottles. The meaning of another inscription – “Woot Cellars” – remains obscure, experts say.

“We certainly never expected to discover evidence of a Viking presence in California,” said lead archaeologist Stud “Dirt” Davis. “And we had no idea they were into Super Tuscan-style blends. But the more of this Sangiovese we drank, the more the whole thing made sense, somehow.”

Although the artifacts are museum-quality, Davis said they were also suited for immediate drinking now. “Sure, we’ll put some of these bottles up on the shelf,” he said. “But they’re not just collector’s items. Wine is made to be enjoyed.”

Davis says the Sangiovese-Merlot-Cabernet blend’s deep red, gemlike quality was reminiscent of the jewels sometimes used to embellish Viking armor. But its complexly layered, spicy flavors of cedar, black pepper, vanilla, cherry, and cocoa – while familiar to some modern wine drinkers – are unlike anything previously encountered in Norse cuisine.

“It is kind of brooding and hearty, so there’s that,” Davis said. “But otherwise, it’s not very, I don’t know, Viking-y. It doesn’t taste anything like salted cod, that’s for sure.”

Some experts expressed skepticism about the ability of Norse vessels to reach the western coast of North America. “Yes, it’s true, even the best Viking ships would have been hard-pressed to reach California,” Davis points out. “But by 2005, they easily could have flown.”

Controversy aside, Davis claims that the discovery will change the way we think about Vikings from now on.

“Sure, they were rapacious pagan plunderers, who left a scorched trail of misery in their wake. Yeah, they’d just as soon impale you as look at you.

“But now we know: for all their faults, they had great taste in wine.”

2005 Sangiovese

Vineyard: Los Alamos
Composition: 75% Sangiovese 12.5% Merlot 12.5% Cabernet Sauvignon
Fermentation: Open Top
Bottled: July 2008
Alcohol: 13.9%
pH: 3.49
RS: 0.077 g/100mL
Production: 984 Cases
Release Date: October 2008
"

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Now I'm not a notable Sangiovese fan, but more Merlot, and with a semi heavy Merlot hand in this I'm looking forward to tasting it, and possibly gifting out a large portion (like I did with Humbug last year) of it to friends and coworkers. How else to get them interested in Wine.Woot?

Tuesday, September 23, 2008

The Omnivore's Hundred

(seen on WannabeWino)
The idea behind The Omnivore's Hundred list is that you check off all the things you've tried, and cross off the things you would never try! The official rules are:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at Very Good Taste linking to your results.

I changed it up a bit, things I've tried end in *** and those I wouldn't eat are in BOLD

1. Venison
2. Nettle tea ***
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding ***
7. Cheese fondue ***
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari ***
12. Pho ***
13. PB&J sandwich ***
14. Aloo gobi
15. Hot dog from a street cart ***
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes ***
19. Steamed pork buns
20. Pistachio ice cream ***
21. Heirloom tomatoes ***
22. Fresh wild berries ***
23. Foie gras
24. Rice and beans ***
25. Brawn, or head cheese
26. Raw Scotch Bonnet Pepper
27. Dulce de leche ***
28. Oysters ***
29. Baklava ***
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl ***
33. Salted lassi
34. Sauerkraut
35. Root beer float ***
36. Cognac with a fat cigar
37. Clotted cream tea ***
38. Vodka jelly/Jell-O ***
39. Gumbo ***
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel ***
49. Krispy Kreme original glazed doughnut ***
50. Sea urchin
51. Prickly pear
52. Umeboshi ***
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV ***
59. Poutine
60. Carob chips
61. S’mores ***
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs ***
67. Beignets, churros, elephant ears or funnel cake ***
68. Haggis ***
69. Fried plantain ***
70. Chitterlings, or andouillette
71. Gazpacho ***
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie ***
78. Snail ***
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict ***
83. Pocky *** LOVE THIS STUFF!!!
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash ***
88. Flowers ***
89. Horse
90. Criollo chocolate
91. Spam ***
92. Soft shell crab ***
93. Rose harissa
94. Catfish ***
95. Mole poblano
96. Bagel and lox ***
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee ***
100. Snake

Some of this stuff I haven't tried but might, but for the most part it's a lot of things I've never heard of :)

Monday, September 22, 2008

Titus Vineyards Lot 1

Todays Wine.Woot!



Delicious Little Secret
By day, Titus Vineyards is a pillar of the wine community. Their 40 acres in Napa Valley produce grapes for some of Napa’s most premium limited-production wines. Since 1967, two generations of the Titus family have built the winery into an esteemed source for high-quality reds. Their low-intensity farming techniques are just one more facet of their responsible, trustworthy reputation.

But Titus Vineyards has a secret life. When the wine establishment isn’t looking, Titus creeps to the other side of the tracks. Looking furtively around to see if they’re being followed, they slip into a disreputable little online wine store where anything goes. And under their overcoat, they carry a wine that they wouldn’t be caught dead selling through respectable channels - one that's only available right here.

It’s a renegade blend of Petite Sirah and Petit Verdot, going under an assumed name: 2004 Lot 1. They don’t dare release it to restaurants or wine shops. Big, powerful, concentrated red and dark fruit notes like this are not for the faint of heart. Plum sauce, berry pie, and strappy molasses flavors haunt your palate long after the last drop. But be warned: kicks like this come at a price. No matter how blue their teeth turn, true Lot 1 fiends can’t get enough.

Their mission complete, Titus fades back into the night, to re-emerge in daylight as an upright wine citizen. The only ones who know about Titus’s double life are those who’ve encountered the sinful delights of Titus Vineyards 2004 Lot 1 in some dark, sordid corner of the wine fringe. And the secret is safe with us.

Lot 1

Vineyard Manager: Eric Titus
Winemaker: Phillip Titus
Appellation: Napa Valley
Blend: 65% Petite Sirah, 30% Petit Verdot, 5% Zinfandel
Harvest Dates: 9/10/04 – 9/28/04
Barrel Aging: 22 months, 60% new barrels, 50% French and 50% American oak
Bottled: August 2006
Cases Produced: 122
Alcohol: 14.5%
Total Acidity: .56 g/100 ml
pH: 3.85
Release Date: October 9, 2007

-----------------------------
I haven't yet ordered one, but I'm considering it.

Tuesday, September 16, 2008

New Mt Airy Winery: Black Ankle Vineyards


((Text below from the Carroll County Times site...))

Vineyard ready for debut
By Carrie Ann Knauer, Times Staff Writer Saturday, September 13, 2008
Kyle Nosal/Staff Photo

Black Ankle Vineyards co-founder Sarah O’Herron clips grapes off vines Friday morning at her vineyard in Mount Airy.

MOUNT AIRY - Sarah O’Herron and Ed Boyce have owned their Mount Airy vineyard for seven years, but they have yet to sell any wine.

In 2005, Black Ankle Vineyards produced enough grapes that they could have bottled a small batch, O’Herron said, but the grapes weren’t up to snuff for what they wanted to release. An extra year’s time proved to be worth the wait. The 2006 grapes were much better and more plentiful, O’Herron said.

“I think they were better than what we thought we’d be able to do,” O’Herron said of their second harvest. But still they waited another year before taking their wines to sale.

“You want to get [the roots] down into the soil and really get to some interesting things and more complex flavors,” O’Herron said Friday while hand-clipping bunches of grapes from a row in a sea of 42,000 vines.

This year, attendees at The Maryland Wine Festival will be among the first to taste the bounty of the couple’s patience.

Black Ankle Vineyards, located on Black Ankle Road north of Mount Airy, is one of four wineries debuting at this year’s festival, which is Sept. 20 and 21 at the Carroll County Farm Museum. Tasters may even be able to sample their 2006 Crumbling Rock, which was named the best red wine in the Governor’s Cup contest held in conjunction with the festival.

Still wanting to start small, Black Ankle Vineyards will be sharing a tent with Sugarloaf Mountain Vineyard of Dickerson, which debuted at The Maryland Wine Festival in 2007. Mike McGarry, one of the owners of Sugarloaf Mountain Vineyard, said he’s looking forward to helping another budding vineyard get started at the state’s biggest wine festival.

“You’re on show the whole time, so at the end, you’re physically exhausted,” McGarry said. “It was just a lot of work, but people were so nice, it was actually a lot of fun.”

O’Herron said she has been to The Maryland Wine Festival as a regular visitor but never as a winemaker. They have helped pour wines for another vineyard at the Wine in the Woods event in Columbia, she said, but the wine festival is a new adventure for them.

In the past few weeks, the couple have been busy preparing for the wine festival by choosing which wines to take and gathering family members to help them pour samples and sell bottles. But it’s also the beginning of harvest, O’Herron said, with the white grapes coming in now and the reds to be following in about a month.

They’ve also been working to finish building their tasting room on the vineyard grounds. They had hoped to have it finished by summer, O’Herron said, but now believe it will be ready in the weeks after the wine festival.

The building was specially designed to be LEED-certified by the U.S. Green Building Council for its sustainable building practices, O’Herron said, and constructed mostly from materials on the farm. That includes lumber from their 50 acres of forest, straw grown on the grounds used for the straw bale insulation, and clay and water from the grounds for the clay plaster lining the indoor walls.

The building goes with their philosophy of living in harmony with nature, whether it’s about farming or construction, O’Herron said.

In the vineyard, the couple and their workers take special care to do all weeding, pruning and picking by hand, she said, and they grow 100 percent of the grapes used in their wines themselves — quite rare in the state. Most wineries try to grow as much as they can and then buy from other producers because they want to produce larger volumes, said Kevin Atticks, executive director of the Maryland Wineries Association.

The couple is hoping that their debut at the wine festival will help them interact with a lot of wine drinkers and make connections so that people will come to the vineyard themselves.

“It will really be the first time we’re out in the world,” O’Herron said. “It’s going to be fun to be out there.”

Reach staff writer Carrie Ann Knauer at 410-857-7874 or carrie.knauer@carrollcountytimes.com.

If you go

What: The Maryland Wine Festival

When: 10 a.m.- 6 p.m. Sept. 20, noon-6 p.m. Sept. 21

Where: Carroll County Farm Museum, 500 S. Center St., Westminster

Cost: $20 for adults, $5 for ages 7 to 20, and children 6 and younger are free with a paying adult. Premier Area tickets are available for $45 in advance, $50 at the day of event, and a general admission ticket can be upgraded throughout the day if space is available for $30. All tickets may be purchased in advance, but there will be no refunds for advance tickets.

With: Sampling wines from 18 Maryland wineries, educational seminars, food, music performances, crafts, historic tours and more

Information: Call 410-386-3880

Monday, September 8, 2008

Benziger Family Winery Red Trio




Description per woot...

2005 Merlot Feingold Vineyard Sonoma Mountain

Alcohol: 14.3%
Harvest Date: Oct 19, 2005
Bottling Date: March 7, 2007
Release Date: July 1, 2008
Total acid: 60
pH: 3.66
Time in Oak: 14 months
Type of Oak: French oak
Production: 16 barrels
2005 Cabernet Sauvignon Stone Farm Vineyard Sonoma Valley

Alcohol: 15.5%
Harvest Date: Oct 19, 2005
Bottling Date: May 19, 2007
Release Date: March 1, 2008
Total acid: 60
pH: 3.36
Time in Oak: 17 months
Type of Oak: French oak
Production: 32 barrels
2004 Winemaker’s Claret Sonoma

Alcohol: 14.5%
Bottling Date: June 1, 2006
Total acid: 64
pH: 3.62
Time in Oak: 21 months
Type of Oak: French oak
Production: 1038 Cases

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Looking foward to trying this when it arrives. Might gift out the Cab Sauv...

Lincourt Santa Barbara County Syrah 2005





Description per their winE-Letter reads:

Lincourt Santa Barbara County Syrah 2005 - Here's a treat in the red wine category which is just brimming with flavor. The grapes are sourced from both cool climate vineyards close to the Pacific Ocean as well as from vineyards farther inland which have warmer days and nights and thus, riper fruit. The result is a Syrah which is rich, elegant and balanced - perfect for any kind of meat off the grill, an Italian dish based in tomato sauce or even hearty fish such as tuna or swordfish. Only 983 cases produced. The taste profile includes flavors of boysenberry, black raspberry, bacon fat and black pepper. Umm, umm good! $22.99 per bottle.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tried 2x, on opening night and 2 days later. Will attempt to finish later this week.

So far I haven't gotten the bacon fat, but I have gotten the boysen, black raz, and the pepper. The pepper by far has been the strongest identifier, and almost to much to deal with. Opening it was very heavy to my taste in tannins and pepper, fruit was full in bouquet on opening taste and nose, but the pepper was the dominant.

Friday, August 22, 2008

Maryland Wine Festival Dates

(article text from HERE)
Md. wine festival seeks volunteers
EVENING SUN ONLINE
Article Launched: 08/08/2008 09:00:39 AM EDT



The Maryland Wine Festival, to be held at the Carroll County Farm Museum, Saturday, Sept. 20, and Sunday, Sept. 21, needs volunteers.

Volunteers work a three-hour shift, then get a free ticket to the event (with wine glass and samples - a $20 value).

Many volunteer opportunities are available, including, ticket sellers, ID checkers, gate monitors, wrist band appliers and glass tent attendants.

The Carroll County Farm Museum is at 500 S. Center St., Westminster, Md. The hours of the festival are Sept. 20, from 10 a.m. to 6 p.m.; and Sept. 21, from noon to 6 p.m.

To sign up for a volunteer shift, call (410) 386-3880.