Tag Archive for: wine review

Wine Review: Rescue Dog Sparkling Wines

We recently tasted sparkling wines from Rescue Dog Wines, an innovative winery that blends quality vintages with a mission of helping to rescue dogs in need. The first thing you notice about the wines are the labels, which are at the same time cute, stylish, eye-catching, and quite artistic. Of course they feature portraits of our favorite pets!

It’s already well known that the staff of TasteTV have a soft spot for both dogs and cats, and produces the annual World Dog Surfing Championships that helps promote dog charities.

Rescue Dog Wines was started by Blair and Laura Lott, both of whom are dedicated to animal rescue. After realizing how much of a difference they could make in the lives of dogs in need, they decided to create a company that would allow them to financially contribute to the cause. Rescue Dog Wines was born and has since become a popular wine brand that also helps to fund animal rescues. 50% of the profits from the wine is donated to animal non-profits.

The company offers a variety of award-winning wines crafted with care and having a unique flavor profile that is sure to please  most everyday oenophiles. The sparkling wines are created using grapes from some of the best vineyards in California, and offer a range of styles, mostly focused on crisp or dry palates, including the Méthode Champenoise Demi-Sec, the Méthode Champenoise Sparkling Rosé, and the 2019 Lisel Blanc de Blancs Brut Méthode Champenoise.

The Rosé in particular is one we recommend that you try — it earned a Silver Medal at the California State Fair — if only to have had the experience and be able to say, “Yes, I liked it.”

Regardless of your selection, you can be confident that each bottle of Rescue Dog Wines contains smartly cultivated and selected ingredients, and is crafted with the utmost care. In addition, because of their support of local animal rescues, this means that you can enjoy a glass of wine knowing that you are helping to make a difference in the lives of animals in need.

It’s always good to know that when you are enjoying your wine, you are contributing to a great cause with every sip. We always love knowing that we are helping to make a difference.

More at https://rescuedogwines.com

 

We’re Loving these 3 Red Wines Right Now: Broadside, Vigna Petrussa, and Dough

Wine is intended to be enjoyed, and frankly that’s our main criteria for recommending them. If we enjoy them, then you might too.

Three red wines that we are enjoying right now are very different from each, and from very different regions, but we hope that each will give you the same reaction: Delight.

Our current picks are the Broadside 2019 Cabernet Sauvignon from Paso Robles in California, Italy’s Vigna Petrussa Schioppettino di Prepotto, and Oregon’s Dough 2019 Pinot Noir.

Enjoy!

 

Broadside 2019 Cabernet Sauvignon, Paso Robles

The Broadside 2019 Cabernet Sauvignon is from Paso Robles and the sub AVA of the San Juan Creek and Margarita Ranch. It is made up of 82% Cabernet, 12% Merlot, and 6% Malbec. The wine was aged 18 months in a combination of French and American oak barrels, and has a lot of deep jammy flavors that include dark chocolate and cinnamon.

Award-winning winemaker Adam LaZarre has created a hearty Cab, very much what you would expect from the Central Coast. It is perfect for pairing with meats and poultry, or roasted vegetables. Of course, you can pair it with nothing and just enjoy it alone. Which we can recommend.

Find it at https://broadsidewine.com/

 

Vigna Petrussa Schioppettino di Prepotto

 

This Italian wine by Vigna Petrussa gets its name from the Italian word “schioppare,” which means to burst, since their description implies that the grapes burst in your mouth when you eat them. Schioppettino is an indigenous and sometimes overlooked grape in the North-Eastern corner of Italy, from the region of Friuli Venezia Giulia. Fortunately, second generation winemaker Hilde Petrussa has played a key role in the rediscovery and renaissance of this rare heirloom varietal.

We were actually quite surprised by this Italian wine because sometimes we find them to be a bit overly subtle. This Vigna Petrussa vintage does continue the trend of being gentle, but it is also robust enough to really deliver real flavor and nuance, as well as presenting some delightful aromas and fruit. The wine is aged for 36 months in barrels, then for another six months in the bottle. Some reviewers rankings have it has high as 90 points, which is good news.

One interesting part of the story is that Sheila Donahue of VeroVino Craft imports this wine into the United States, and is very supportive of women owned wineries like those of Hilde Petrussa’s Vigna Petrussa. Sheila started in the wine industry as a sommelier but now searches for and imports hidden gems around the world, gaining quite a bit of positive recognition in the process.

Find it at https://www.verovinogusto.com

Dough 2019 Oregon Pinot Noir

 

The winemaker for Dough is Heidi Bridenhagen, who has fermented this 100% Pinot Noir varietal in stainless steel. Oregon of course brings a unique kind of terroir and topography to its wines, often quite different from those in California or Italy. The Dough Pinot Noir is what many would consider to be a classic wine from Oregon with cherry and red fruits, as well as a bit of chocolate. We found it to be a light and casual drinking wine, one which we believe people will quite enjoy, especially during early in the day. That time frame doesn’t mean however that you can’t have it with a nice pasta with garlic butter sauce, or to start off a lovely evening with a friend(s).

Interestingly enough, the vineyard itself proposes that you chill it, which we suppose you might want to do if it’s an extremely hot day, but otherwise, Why?

Wine enthusiast gave it 85 points, but if up to us we would give it 87.

Find it at https://doughwines.com/

 

 

WINE PICK: Union Wine Company is Leading the Way for Premium Canned Wines

Canned wines continue to grow as a hot product category that people more and more want to discover, and to drink. Union Wine Company is the group behind the Underwood line of canned wines, which was one of the earliest successful pioneers in bringing canned wines to stores across the world. Union was able to beat several of the challenges involving canned wine, such as creating the right packaging, eliminating various elements that can affect the taste of the wine in cans, and of course, changing consumer perspectives on canned wine’s quality.

It is very likely that you have already seen Underwood’s Pinot Noir and Pinot Gris in the wine section of your local grocery. If you haven’t tried their new line of flavored wines, such as the Mei Wine and the Strawberry Cooler, then definitely add those to your list. Our tasters were quite pleased with them, especially when you are looking for something light and unique.

Today we speak with Ryan Harms, founder and owner of the Union Wine Company, and Joan Olbrantz, marketing operations manager, on what they did right, and why you will love their vintages.

 

Interview with Union Wine Company and Underwood Wines

 

Winery Name: Union Wine Company

Owner: Ryan Harms

Winemaker(s): JP Caldcleugh

Established: 2005

Canned wine has a very high growth rate. Why is it becoming so popular?

Ryan Harms: From a business standpoint, canned wine is a popular choice because it costs approximately 40% less to package compared to the equivalent 9 liter case of wine in glass bottles. Putting wine in a can opens up the wine drinking experience to places where it had previously been difficult, such as outdoor events or when portability is needed. People are certainly seeing the lifestyle applications for the cans in their lives. The outdoor and active sport community has certainly embraced the cans, and we are also seeing folks in big cities purchase them for the portion size for home or outings around town.

From a consumer standpoint, we think this is a timing thing, culturally. There was a “winification” of beer trend going on with the craft beer craze, and we’re at the forefront of a new trend: the “beerification” of wine. Consumers are signaling an acceptance and we believe they are demanding brands to be innovative to connect to their needs. The eco-elements of the can are appealing and culturally relevant as well.

You have your own proprietary tech for canning wine. What makes it different?

Ryan Harms: Union Wine Company has the fastest and most automated bottling and canning facility in Oregon. California has faster more sophisticated production facilities, but there’s nothing like this in Oregon, especially for wine. From a canning perspective, this facility is unprecedented in the canned wine industry.

 

What is the inspiration for your newest wine releases, esp. the fruit flavors?

Ryan Harms: We look at our wine coolers as alternatives to both wine or beer. We don’t see this as an either/or proposition, rather, a traditional beer drinker might like an alternative on a warm sunny day, and same with a wine drinker – looking for something a bit more crisp and refreshing (with less alcohol content).

The Riesling Radler is our own spin on the traditional beer beverage that includes a refreshing blend of Oregon Riesling, hops and grapefruit.

The Strawberry Cooler is a fresh take on a retro classic wine cooler. We make it with the same great Underwood Pinot Noir we put in our bottles, a splash of fresh strawberries and a hint of lime.

Mei Wine is a product collaboration with Chef Mei Lin. Mei is the Season 12 winner of Bravo TV’s Top Chef, and we worked with her to blend her signature culinary flavors into our wine to create a tropical, bold-yet-reassuring wine cooler.

What the most exciting attributes about these wines?

Ryan Harms: Union Wine Company (and the Underwood brand) was created to bring great, affordable Oregon wines to everyone, not just one audience in particular. Whether they’re a seasoned wine enthusiast or a beer drinker just now entering the world of wine – Underwood cans make it approachable, accessible and fun. For instance, Underwood wine in a can is ideal for the adventurer, as a way to bring wine outdoors without the weight. However, the single-serving option the can provides is also convenient for a night in as the perfect solution for consumers who don’t want to commit to opening an entire bottle. Each can is equivalent to half a bottle of wine which makes it easy to enjoy on your own or share.

Are there any elements of terroir that the drinker of your Pinot Noir and Gris should notice?

Joan Olbrantz: Underwood Pinot Noir and Pinot Gris are Oregon wines, made with Oregon grapes. That all by itself is noteworthy as Oregon produces some of the best Pinot grapes in the world.

What’s next for Union Wine Company?

Joan Olbrantz: Union Wine Company will release the 2020 Underwood Nouveau this November in both bottles and cans. Last year we put the wine in a beautifully designed can inspired by Art Nouveau and it turned out so well we decided to extend this year’s offering by creating a bottle label that is similarly designed. In November 2020 consumers will have the option of enjoying Underwood Nouveau in either a 357 milliliter can or a 750 milliliter bottle.

How is business being affected by COVID?

Joan Olbrantz: Our online business is doing well during this time as could be expected. We also aren’t as heavy into on premise sales as we are at regular retail, so that has been an advantage for us during this time as well.

 

Find them at https://unionwinecompany.com/

 

 

WINE PICK: Anaba Wines 2017 Sonoma Pinot Noir & Chardonnay

Today’s pick is Anaba Wines. Although initially unfamiliar with them, the TasteTV wine reviewers recommend each one that we have tasted, and believe you will want to have them around for yourself, your friends, and for special occasions.

In addition to the new wine vintages, Anaba recently opened their new Anaba Vintners House in October, 2019. It is a reflection of the Sweazey family’s belief in gracious and uncomplicated hospitality. Broad windows look out over the estate vineyards, drawing the eye to the distant hills, while private seating areas allow for leisurely personalized wine exploration. The color palette takes inspiration from nature – evoking fog, water, earth and even the Anabatic winds that give the winery its name. Beyond the landscaped courtyard, paddle tennis and bocce ball offer an unexpected chance to engage in a bit of competition.

We talk with General Manager John Michael Sweazey to find out a bit more about this winery, and why they admire their 2017 Chardonnays and Pinot Noirs.

Winery Name: Anaba Wines

Owner: John T. Sweazey and John Michael Sweazey

Winemaker(s): Katy Wilson

Established: 2009

Interview with John Michael Sweazey

Anaba Wines

 

Why did you decide to make your Pinots in this style?

It’s hard to describe our wine as any one particular style. Originally, we were inspired by the red wines of Burgundy in the early 70s. But, we are not in Burgundy, and we can’t make Burgundian Pinot. Instead, we make a number of different Sonoma Pinots, and the aim is always to let the fruit speak for itself. For the Sonoma Coast Pinot in particular, the goal was universal appeal. From first-time wine tasters to certified sommeliers, we wanted to make a well-integrated wine that was indicative of what the Sonoma Coast should be.

Are there any elements of terroir that the drinker of your Pinot Noir should notice?

Yes, showcasing the terroir is a priority, and so there are many different elements. For the Sonoma Coast Pinot, you will notice a lot of red, bright fruit notes that are common to the AVA. The wine has the energy and vibrancy one would expect from a classic Pinot made in Sonoma.

What are the most noticeable elements in your Chardonnay?

For our Sonoma Coast Chardonnay, the wet stone/flint and minerality, accompanied by citrus and stone fruit notes show through and are an expression of the land from which the fruit is sourced.

What is the inspiration for your newest wine releases?

Our WestLands Chardonnay comes mostly from a higher elevation vineyard, located in northwest Sonoma and very close to the coast. The cooler climate shares some commonalities with northern Burgundy, and if we had to choose one place as the inspiration, it would be Chablis. The wine is nuanced, with depth from a touch new oak and the grape itself, but the high acid levels keep it crisp. Also, it is distinct from the wines of Chablis, but it is our representation of the possibilities of the fruit grown in the western-most parts of Sonoma Coast.

What are the most exciting attributes about these wines?

In short, you might notice the subtle oak expression. Or that one can enjoy upon release, but can also let the wines age for several years. This is a hard balance to obtain. They can also pair with many foods, or can be enjoyed alone.

With which foods do you recommend this pairs?

Pork or duck with the Pinot. Halibut, oysters, chicken with the Chardonnay.

Is this wine better outdoors on a picnic or indoors for a dinner?

Anytime is a good time for Anaba (as long as the wine stays below 65 degrees). It really depends on your situation, but we know the wines are dynamic and can meet criteria for any number of occasions.

What’s next for Anaba Wines?

We are planning to plant Picpoul Blanc at our property, and we are working with three new vineyards throughout Sonoma to produce a number of Rhone varieties.

 

 

TasteTV WINE RATINGS

  • 4.00 out of 5 Stars: 2017 Sonoma Coast Chardonnay
  • 4.25 out of 5 Stars: 2017 Sonoma Coast Pinot Noir

Find them at www.anabawines.com

 

Photos courtesy of TasteTV, Rocco Ceselin, and Los Heffernans Photography

 

Herzog’s Wines aren’t just for Holidays, Desserts or After Meals

At certain times of the year such as during Holidays or summer vacations, sweet foods and wines are often on everyone’s minds. TasteTV recently had the opportunity to review two wines of this genre from Herzog Cellars:

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TASTEABLE CALIFORNIA Season 4 Episode 12

TASTEABLE CALIFORNIA Television Series Intro Season 4 Ep 10. TASTEABLE: California takes viewers on a weekly tour of California food and wine creators and destinations.

This episode includes an interview with Starry Kitchen in Los Angeles, fast and easy recipe for batter dipped fish, a polenta recipe, rose wine at Belga in San Francisco, and a review of Faust Wine