Blog Posts

Posted on

John Duval Wines Entity Shiraz 2022

John Duval Entity Shiraz 2022.
John Duval Entity Shiraz 2022. Click here for tasting notes.

Duval Entity

John Duval Wines is a prestigious family-run winery based in the Barossa Valley, South Australia, founded by renowned winemaker John Duval in 2003.

Duval comes from a long lineage of grape growers. The Duval family supplied grapes to top South Australian producers for over 100 years.

After studying winemaking at the University of Adelaide’s Roseworthy College, Duval began his career at Penfolds in 1974, eventually serving as Chief Winemaker from 1986 to 2002.

Through the 1990s he played a leading role in experimenting with the maturation of old vine Barossa Shiraz in new French oak, contrary to the established winery convention of blending Shiraz from multiple regions and maturation in American oak.

At Penfolds he was instrumental in crafting the legendary Penfolds Grange and other major wines before leaving to create his own label rooted in the Barossa and Eden Valley’s old-vined vineyards.

The style tends toward elegance, structure, and layered complexity, showcasing varietal character rather than heavy oak or hyper-extraction.

Duval’s son, Tim Duval, joined the family business in 2016, ushering in a new generation focused on heritage and innovation. Continue reading “John Duval Wines Entity Shiraz 2022”

Posted on

Schramsberg Brut Rosé 2021

Schramsberg Brut Rosé 2021. Click here for tasting notes.

Schramsberg Rosé

Jacob Schram
Jacob Schram

Jacob Schram, a German immigrant, bought 200 acres on Mt. Diamond in Napa valley in 1862 and planted 30,000 vines. He had Chinese laborers dig Napa’s first hillside caves for wine aging and storage.  His winery, Schramsberg, gained fame after the author Robert Louis Stevenson wrote about it in his 1883 book, The Silverado Squatters. The wine became so popular that the 23rd President of the United States, Benjamin Harrison,  served it in the White House at official functions.

After Schram died in 1905 the property languished until Jack and Jamie Davies purchased it in 1965. They decided to focus on making sparkling wine in the Champagne style using the traditional “méthode champenoise,” (aka “méthode traditionnelle”) to great success.

Their 1965 Blanc de Blancs would be the first commercial use of Chardonnay in American sparkling wine.

Reviving the Harrison tradition, every President since Richard Nixon has featured the company’s sparkling wine at the White House or some official celebration.

For example, in 1972 their sparkling “Blanc de Blancs” wine was served as part of the “Toast to Peace” during the visit by then-President Richard Nixon to China — a symbolic and historic diplomatic moment.

The winery preserves a large portion of forested land on the estate, and from the beginning of the Davies’ ownership they adopted sustainable and preservation-oriented practices — both for the land and the winemaking legacy. Continue reading “Schramsberg Brut Rosé 2021”

Posted on

Prazo de Roriz Douro DOC 2008

Portugese Red Table Wine

Prazo de Roriz

In the 1970s, Portugese rosés such as Lancers and Mateus were the height of sophistication to many young wine drinkers: “It’s imported, and comes in a fun bottle!” With age comes wisdom, and these wines were eventually abandoned for the justifiably famous fortified wines of Portugal, Port and Madeira, produced by many ancient and famous houses.

Much less well-known is Portugal’s status as a producer of both red and white table wine, ranking in the world’s top ten in production.  With a population of just 10 million, but top five in per capita consumption, much of that wine is sipped by the thirsty Portuguese.

Continue reading “Prazo de Roriz Douro DOC 2008”

Posted on

Post Scriptum de Chryseia Douro DOC 2007

Portugese Red Table Wine

Post Scriptum

In the 1970s, Portugese rosés such as Lancers and Mateus were the height of sophistication to many young wine drinkers: “It’s imported, and comes in a fun bottle!” With age comes wisdom, and these wines were eventually abandoned for the justifiably famous fortified wines of Portugal, Port and Madeira, produced by many ancient and famous houses.

Much less well-known is Portugal’s status as a producer of both red and white table wine, ranking in the world’s top ten in production.  With a population of just 10 million, but top five in per capita consumption, much of that wine is sipped by the thirsty Portuguese.

Continue reading “Post Scriptum de Chryseia Douro DOC 2007”

Posted on

Chryseia Douro DOC 2007

Chryseia Douro DOC 2007
Chryseia Douro DOC 2007

Chryseia Douro

In the 1970s, Portugese rosés such as Lancers and Mateus were the height of sophistication to many young wine drinkers: “It’s imported, and comes in a fun bottle!” With age comes wisdom, and these wines were eventually abandoned for the justifiably famous fortified wines of Portugal, Port and Madeira, produced by many ancient and famous houses.

Much less well-known is Portugal’s status as a producer of both red and white table wine, ranking in the world’s top ten in production.  With a population of just 10 million, but top five in per capita consumption, much of that wine is sipped by the thirsty Portuguese.

Continue reading “Chryseia Douro DOC 2007”

Posted on

Pizza Giambotta

This pizza features Italian sausage , sweet peppers, and onions.
This pizza features Italian sausage , sweet peppers, and onions.

Giambotta Pizza

THE DOUGH

Start dough at 4p for dinner between 7p and 8p
1 cup warm water (90 to 110 degrees F.)
2 tsp instant-rise yeast
3-1/4 cup bread flour
1 tsp salt
1/4 cup olive oil (extra virgin not necessary)
Combine ingredients and knead by hand for 10 minutes or machine
for two to five minutes. Coat dough ball in a thin film of olive oil or cooking spray, cover in plastic wrap, and let rise in warm place until doubled in size.

Continue reading “Pizza Giambotta”

Posted on

Turkey, Green Olive, and Sun-dried Tomato Pizza

Turkey, Green Olive, and Sun-dried Tomato Pizza
This pizza features leftover Turkey, Green Olives, and Sun-dried Tomatoes

Turkey, Olive, and Tomato Pizza

I had plenty of turkey left over from Thanksgiving and a big jar of green olives from Costco, so I came up with a recipe to use them.

THE DOUGH

Start dough at 4p for dinner between 7p and 8p
1 cup warm water (90 to 110 degrees F.) [280 grams]
2 tsp instant-rise yeast
3-1/4 cup bread flour [415 grams]
1 tsp salt
6 Tbls olive oil (extra virgin not necessary)
Combine ingredients and knead by hand for 10 minutes or machine
for two to five minutes. Coat dough ball in a thin film of olive oil or cooking spray, cover in plastic wrap, and let rise in warm place until doubled in size, about two hours. Continue reading “Turkey, Green Olive, and Sun-dried Tomato Pizza”

Posted on

Castello di Ama San Lorenzo Chianti Classico Gran Selezione 2021

Castello di Ama Chianti Classico. Click here for tasting notes.

Castello di Ama Chianti Classico

Castello di Ama is located in the small historic village of Ama, in the municipality of Gaiole in Chianti, between Florence and Siena in Tuscany.

The settlement of Ama dates back to Etruscan times, and is first mentioned in medieval documents.  Over the centuries it evolved from a fortified “casale” to a proper castle.

By the 1970s the estate had fallen into disuse. In 1976 four Roman families (Sebasti, Tradico, Carini and Cavanna) bought the property to revive and restore the vineyards and winery.

In 1982, a young agronomist named Marco Pallanti became the enologist/winemaker, marking a turning point. His vision, plus that of  current CEO Lorenza Sebasti (daughter of one of the founding families) shaped Castello di Ama’s modern identity

Over the decades, the estate expanded: from the original  approximately 136 acres [55 hectares]. Today there are about 185 acres [75 hectares] of vineyards, plus olive groves and estate buildings. Continue reading “Castello di Ama San Lorenzo Chianti Classico Gran Selezione 2021”

Posted on

Sanford Winery Sta. Rita Hills Chardonnay 2017

Sanford Winery Sta. Rita Hills Chardonnay 2017
Sanford Winery Sta. Rita Hills Chardonnay 2017. Click here for tasting notes.

Sanford Chardonnay 

Sanford Winery, the first such operation in Santa Barbara wine country, was established when the Sanford & Benedict vineyard was planted in 1971. Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool-climate location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A place where they could plant and grow grapes and craft wines, where they hoped the quality might equal the best of Europe.

Benedict began researching and touring the cool coastal regions of California in search of a site that would suit this mission. His pursuit took him to a unique part of the Santa Ynez Valley, to the property that would ultimately become the Sanford & Benedict vineyard. The area owes its magic to an unusual east-west mountain valley that runs from the vineyards to the Pacific Ocean. This passage allows a meteorological ebb-and-flow of air temperature between the mountains and the sea that is ideal for cool-climate varietals.( It was also this vineyard that supplied the cuttings for many of the surrounding vineyards that sprang up in the wake of its success.)

Continue reading “Sanford Winery Sta. Rita Hills Chardonnay 2017”

Posted on

Sanford Winery Sta. Rita Hills Rosé of Pinot Noir 2018

Sanford Winery Sta. Rita Hills Rosé of Pinot Noir 2018
Sanford Winery Sta. Rita Hills Rosé of Pinot Noir 2018. Click here for tasting notes.

Sanford Rosé

Sanford Winery, the first such operation in Santa Barbara wine country, was established when the Sanford & Benedict vineyard was planted in 1971. Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool-climate location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A place where they could plant and grow grapes and craft wines, where they hoped the quality might equal the best of Europe.

Benedict began researching and touring the cool coastal regions of California in search of a site that would suit this mission. His pursuit took him to a unique part of the Santa Ynez Valley, to the property that would ultimately become the Sanford & Benedict vineyard. The area owes its magic to an unusual east-west mountain valley that runs from the vineyards to the Pacific Ocean. This passage allows a meteorological ebb-and-flow of air temperature between the mountains and the sea that is ideal for cool-climate varietals.( It was also this vineyard that supplied the cuttings for many of the surrounding vineyards that sprang up in the wake of its success.)

Continue reading “Sanford Winery Sta. Rita Hills Rosé of Pinot Noir 2018”

Posted on

Sanford Winery Sta. Rita Hills Pinot Noir 2017

Sanford Winery Sta. Rita Hills Pinot Noir 2017
Sanford Winery Sta. Rita Hills Pinot Noir 2017. Click here for tasting notes.

Sanford Pinot Noir 

Sanford Winery, the first such operation in Santa Barbara wine country, was established when the Sanford & Benedict vineyard was planted in 1971. Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool-climate location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A place where they could plant and grow grapes and craft wines, where they hoped the quality might equal the best of Europe.

Benedict began researching and touring the cool coastal regions of California in search of a site that would suit this mission. His pursuit took him to a unique part of the Santa Ynez Valley, to the property that would ultimately become the Sanford & Benedict vineyard. The area owes its magic to an unusual east-west mountain valley that runs from the vineyards to the Pacific Ocean. This passage allows a meteorological ebb-and-flow of air temperature between the mountains and the sea that is ideal for cool-climate varietals.( It was also this vineyard that supplied the cuttings for many of the surrounding vineyards that sprang up in the wake of its success.)

Continue reading “Sanford Winery Sta. Rita Hills Pinot Noir 2017”

Posted on

Brian Carter Cellars Opulento 2014

Brian Carter Cellars Opulento 2014
Brian Carter Cellars Opulento 2014 Click here for tasting notes.

Brian Carter Opulento

Brian Carter

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

A charming tale of a precocious young scientist, no?  There was just one small problem: before he got to actually inspect the yeast, during a robust fermentation that first blackberry wine exploded in his mother’s kitchen.  “There was a big stain on the ceiling for a couple of years, until it finally got painted,” Carter admitted.  History hasn’t recorded whether that chore fell to Carter or someone else. Continue reading “Brian Carter Cellars Opulento 2014”

Posted on

Brian Carter Cellars Tuttorosso 2016

Brian Carter Cellars Tuttorosso 2016
Brian Carter Cellars Tuttorosso 2016 Click here for tasting notes.

Brian Carter Tuttorosso 

Brian Carter

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

A charming tale of a precocious young scientist, no?  There was just one small problem: before he got to actually inspect the yeast, during a robust fermentation that first blackberry wine exploded in his mother’s kitchen.  “There was a big stain on the ceiling for a couple of years, until it finally got painted,” Carter admitted.  History hasn’t recorded whether that chore fell to Carter or someone else. Continue reading “Brian Carter Cellars Tuttorosso 2016”

Posted on

Brian Carter Cellars Le Coursier 2014

Brian Carter Cellars Le Coursier 2014
Brian Carter Cellars Le Coursier 2014 Click here for tasting notes.

Brian Carter Le Coursier 

Brian Carter

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

A charming tale of a precocious young scientist, no?  There was just one small problem: before he got to actually inspect the yeast, during a robust fermentation that first blackberry wine exploded in his mother’s kitchen.  “There was a big stain on the ceiling for a couple of years, until it finally got painted,” Carter admitted.  History hasn’t recorded whether that chore fell to Carter or someone else. Continue reading “Brian Carter Cellars Le Coursier 2014”

Posted on

Brian Carter Corrida

Brian Carter Cellars Corrida 2016
Brian Carter Cellars Corrida 2016 Click here for tasting notes.

Brian Carter Corrida 

Brian Carter

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

A charming tale of a precocious young scientist, no?  There was just one small problem: before he got to actually inspect the yeast, during a robust fermentation that first blackberry wine exploded in his mother’s kitchen.  “There was a big stain on the ceiling for a couple of years, until it finally got painted,” Carter admitted.  History hasn’t recorded whether that chore fell to Carter or someone else. Continue reading “Brian Carter Corrida”