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Wine of the Week, February 23, 2014

WILLIAM HILL ESTATES
CABERNET SAUVIGNON, 2012
NORTH COAST, CALIFORNIA


What a delightful surprise! It's extremely rare to find a California Cabernet Sauvignon that tastes so good and, at the same time, is so affordable for everyday consumption. William Hill is both a treat for those, such as I, who enjoy Cabernet, and a good introduction to this varietal. I was satisfied because it met my expectations of a California Cabernet: good body, aromas and flavors of blackberry, black cherry, currants, cedar, with hints of caramel and cocoa. It is young but, surprisingly, very enjoyable now, and sufficiently complex to develop further in the bottle. While William Hill Estates has a long history in Napa, this is the initial vintage from the North Coast.

Wine of the Week, February 16, 2014



HERMANN WIEMER DRY RIESLING 2012
FINGER LAKES REGION, NEW YORK


New York produces more wine than any other state in the U.S., more than Oregon, more than Washington State, with the exception of California. Historically, Riesling, in this country, was known as syrupy sweet. Modern American vintners, following the example of Alsace, France, where Rieslings (Trimbach, for example, which we have at Harney's) are typically dry and highly aromatic, are now creating dry (fruity, not sweet) Rieslings which are very food-friendly, meaning that the wine complements the food with which it is served, does not overpower it or conflict with it. Hermann Wiemer Dry Riesling 2012, an outstanding example of this style of Riesling, has aromas and flavors of lime, apricot, and grapefruit, with a mineral component, a refreshing crispness, and a long, satisfying finish.

Wine of the week, February 09, 2014


VITIANO ROSSO 2011 UMBRIA, ITALY


Vitiano, consistently good vintage after vintage, is produced in the Umbria region of Central Italy, north of Rome. It is a blend of equal parts of Cabernet Sauvignon, Merlot, and Sangiovese, rustic and earthy in character, medium-bodied, well-balanced (meaning that one characteristic does not dominate over the others), with a deep ruby red color, with aromas and flavors of black currant, black cherry, plum, licorice, smoke, and spice. It received 86 points by Robert Parker (whose opinion about a wine can make or break it) in The Wine Advocate. Ho-hum, another delicious, inexpensive wine from - where else but - Italy!

Wine of the Week, February 2, 2014


WINE AND CHOCOLATE

By Ed the Wine Guy

1) Wine may have naturally occurring aromas and flavors of chocolate/mocha from the combination of the grapes, the fermentation process, and wooden barrels. (Oak may impart a wide variety of flavors: butter, vanilla, nuts, smoke, cedar.) Such chocolate aromas and flavors are characteristic of red wine, particularly Cabernet Sauvignon, Merlot, and Pinot Noir. Meiomi 2012, a California Pinot Noir, and Wine of the Week 1/ 26 , has a pronounced naturally occurring chocolate component.
2) A red wine may be infused with chocolate, i.e., chocolate is added to the wine. Similarly, Vodka is now known for its infused flavorings: Raspberry, vanilla, caramel, blueberry, etc. Harney's has a chocolate-infused wine that tastes like the traditional candy: chocolate covered cherries.
3) Chocolate may be paired with wine for a delicious dessert. Pair a good Port with chocolate (and toasted walnuts, a ripe pear, and blue cheese; each food brings about different taste sensation), a Pinot Noir with milk chocolate, a Zinfandel with a bittersweet chocolate. Experiment. Your own taste buds are the best judge.