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When can I have the next bottle?

While everyone has heard of Chateauneuf-du-Pape, Gigondas (pronounced ghee-gohn-dass) is a bit more in the background.  First of all, why is the last “s” pronounced?  I am told it is a dialect difference in the south to pronounce more of the last letters.  Second of all, what is Gigondas and why should we be drinking it?  The short answer is, it is delicious and it has a great quality to price ratio (QPR).

Gigondas is an appellation in the Southern Rhone region of France that is nestled in the valleys and foothills of the romantic sounding mountains, Dentelles de Montmirail.  This area has a warm, mediterranean climate that ripens the constituent grapes in Gigondas to perfection.  Grenache is a lovely, fruity grape whose vines are resistant to both heat and drought.  They are often not trellised but rather “head trained” – allowed so stand on their own and are pruned to be close to the ground and provide shade to the bunches of grapes it produces.  It ripens relatively late, but can develop enough sugars to push the alcohol levels it can produce to over 15%.  And because it has thin skin, it can be relatively low in acids and tannins which makes it an ideal partner for the more forceful Syrah and Mourvedre varieties.

Wine made from Syrah is powerful – with dark berry flavors offset by notes of white and black pepper and relatively high tannins.  It is more famous for its massive wines from Hermitage, Cote Rotie and under its alias, Shiraz, from Australia.  But it is one of the most important parts of Southern Rhone blends – from Chateauneuf-du-Pape to Vacqueyras – as well as in Languedoc and Roussillon.

Mourvedre is made less as a single varietal because it can be very tannic and overwhelming – but in blends, it can be sublime. It is also known under the names Monastrell in Spain and as Mataro in Australia where it has thrived.  It is also a heat loving, late ripening variety that brings a meaty, herby and potent character to wines.

Together, in a 50% Grenache, 40% Syrah and 10% Mourvedre blend, the 2013 Lavau Gigondas is a wonderful example of how these very different grapes work harmoniously together to create a big, rich, fruity, spicy wine that can stand up to anything you throw on the grill or any spices you might add.  This wine has had 5 years in the bottle to meld its various parts, mellow out its rough edges and become downright luscious.  It is filled with blackberry, black currant, peppery notes and licorice on the nose and is almost chocolate-like on the tongue.  Having already finished one bottle, I am already anxiously planning when I can have more!

Cheers, Seema
Photo of Gigondas by Slow Tours
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Nothing dry about Dry Creek Valley

Wine tasting is an endeavor of sheer endurance.  That is a lesson I have learned through sheer, hard work.

Let me start at the beginning.  Sonoma County, 90 minutes north of San Francisco, is gorgeous wine country.  Picture rolling, lush green hillsides, covered in orderly and beautifully staked and grown grape vines interspersed with aspens, sycamores, wild grasses, flowers of all colors and herbs of all fragrances.  Driving through the winding roads, you roll down the windows and smell the fresh air as if it is something that reaches into your lungs and blows wonder into your every pore.
The morning temperatures are cool and breezy and perhaps a bit foggy.  The perfect temperatures to put on a sweater, drink some hot coffee and set off on a day of exploration for the senses.  The afternoon warms you up just enough to sun your face and make you feel like you should find the closest hammock for a nice little nap.  And the evenings… are slow as molasses.  Breathtaking shades of peach and lilac drift through the sky as the sun sinks lazily past the horizon, bringing that hint of chill, making you want to reach for your favorite bottle of pinot noir – or is it zinfandel tonight?
My particular adventure has been in the Dry Creek Valley of Sonoma Valley.  I have never felt more whole as a person than I feel here.  Life is relatively simple here.  People work hard, they grow the grapes, they make the wines and they sell those beautifully labelled bottles full of dark magic.
Sonoma Valley is best know for Pinot Noir and Chardonnay in the Russian River Valley areas and for their juicy, scrumptious Zinfandels along with world class Sauvignon Blanc (often called “Fume Blanc”) and Cabernets in the distinctive Dry Creek Valley style.
Ferrari-Carano is one of those vineyards that changes one’s life.  You wander up to the Italianate facade and filled with wonder, continue through the magical gardens filled with spring blossoms of cherry and apricot, azaleas and tulips to the fountains and statues, wondering, why can’t I just live here?  Can’t I just move here and leave everything else behind?
And all of this before you even taste the wines!
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Good wine for a great cause

Parkinson’s Disease is a neurodegenerative disease that slowly moves from tremors to stiffness to cramping, eventually leaving its sufferers entirely disabled – in a wheel chair or even bedridden.  It is painful and horrifying, knowing that it will only bring more and worse suffering.  The most famous face of Parkinson’s in our lifetime has been Michael J. Fox, who has been tireless in raising funds, awareness and supporting research to fight this blight.  And one of his signature efforts has been the production and sale of 4 Foxes Chardonnay.
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This wine was released by the President of Jackson Family Wines, Rick Tigner, whose wife also suffers from Parkinson’s. It is a wine typical of the storied Russian River Valley of Sonoma County.  On the nose, you get delicious smells of lemon, pear, apricot, perhaps a hint of tropical fruits like mango.  On the palate, you get a buttery mouthfeel with the oaky taste of vanilla and caramel.  It has a soft finish that would pair well with everything from a simple white pizza to chicken with mushrooms.
A good wine for a great cause – cheers!
Seema 🙂
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Oak, smoke, toast…vanilla?

Wine makers and wine drinkers love to talk about oak.  And given that oak-use is incredibly complicated, it is not surprising.  Oak barrel fermentation, aging in oak, the flavors that oak imparts, the amount of oxidation you get through the porous oak barrels, the type of oak that is used – American, French, Slavonian – and the size of the barrels not to mention the discussions of how the barrels are made and who makes them.
Oak barrels are made in “cooperages,” and each cooperage imparts its own unique character to its barrels.  The staves are the raw materials of oak.  American oak is less dense and can be cut to size.  French oak, with a tighter grain, must be split.  In the most traditional (aka, “best”) cooperages, the staves are left out in the weather for a few years to “condition.”  A lesser cooperage will kiln dry the wood.  Then the staves must be heated to bend the staves into the characteristic shape for a barrel and then roasted for the desired length of time the right amount of “toast”.  The toasting of oak is very important because it determines the flavors that are imparted to the wine.  More butterscotch?  Less smoke?  That is all a function which type of oak and of how the barrel is toasted.
  • White wines tend to show more oak because the wine itself tends to have more delicate flavors and fewer tannins.  The oak  itself has tannins that bind with the proteins in the wine, so whites do not become more tannic with oak fermentation or aging.
  • Red wines on the other hand, already have tannins that have bound with the proteins in the wine. That means that non-neutral oak generally imparts more tannins to red wines than they have naturally.  So, in addition to the vanilla / caramel / butterscotch types of flavors in American oak and the more coconut / hazelnut / smoky flavors in French oak, red wines tend to become more structured in oak barrels.
Two wines that display some oak character:
The Four Foxes Chardonnay is a moderately oaky chardonnay that has had a few years in the bottle.  It is a mellow wine that has notes of apple, pear and apricot with a medium amount of oak.  In contrast, the Treana Chardonnay has a bolder oak character – more rounded in the mouth with riper flavors of peach, apricot and honey.  The dominant flavor of “creme brûlée” is a result of the distinct character of the fairly heavily toasted oak in the wine.
The Lopez de Haro Rioja Reserva is a wonderful example of a red wine whose flavors intertwine seemlessly with oak.  The Temperanillo grape loves oak and as a “reserva,” this wine spends 20 months in a combination of French and American oak, smoothing out its rough edges, aging gently and becoming absolutely delicious.  The Roots Run Deep Winery’s Educated Guess Cabernet Sauvignon is the equivalent of a big, bold wine in exclusively American oak that Napa is famous for.  It is a burst of black currant and black berries with a deep, caramel, vanilla and leather set of flavors that lingers on the palate.
We hope to see you at Mystic Wine Shoppe soon,
Thanks for reading – Seema
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Our Mother’s Day Cocktail

New to Mystic Wine Shoppe is the fancy and oh so drinkable, Pommery POP Rose Champagne 4-Pack. These fun champagne bottles make a lovely Mother’s Day gift as well as the perfect addition to any spring celebration. We love these little Pommery Pop bottles not just because they’re adorable, but they’re also delicious, bright and lively.

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Host a Mother’s Day Brunch with POP!

We think Pommery Pop Rose Champagne would make a killer addition to your Mother’s Day brunch… So, this month’s cocktail is more of a ‘make-your-own’ cocktail bar. Check it out and get some inspiration for your Mother’s Day gifts and celebrations.

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What you need:

  • Setting up a Pommery Pop Champagne Bar is really one of the easiest options you can offer your guests. Not only do you not have to make the drink, but guests can customize their drink the way they want it.
  • We purchased fresh juices (OJ and apple juice) and fresh fruit (strawberries and blackberries) to create a nice display for our guests to choose from. You can use whatever juice or fruit you would like at your bar!
  • Thinking about feeding your guests? We recommend some delicious baked french toast and/or quiche to go with the champagne bar.

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Feeling inspired for Mother’s Day?!  Enjoy your day and don’t forget to stop into Mystic Wine Shoppe to grab all your champagne, rose, beer and liquor needs.

Thanks for reading –

Mystic Wine Shoppe

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Brewery of the month: Cisco Brewers

Located on the beautiful island of Nantucket, Cisco Brewery is a must-see when visiting the famous New England Island.  Guests are invited to sip their delicious Cisco beer, enjoy wine from their sister company Nantucket Vineyard, sample liquors from their second sister company, Triple Eight Distillery, and take a tour! It’s truly a great experience.

Can’t make it to the island? Stop into Mystic Wine Shoppe and shop Cisco Brewery products!

cisco brewers

How Cisco Brewers was born:  Cisco Brewers was founded by Randy and Wendy Hudson. Wendy started home brewing with some friends while living in California, but in 1992 she returned to the island and met Randy. Instantly, she not only knew that Randy was her soul mate, but that he would make a great brewer. And so she bought him a beer kit.

When Randy and Wendy started selling beer, the entire operation-except the cold room, which was cooled by an air conditioner-was outdoors in the backyard. Wendy always called the original setup a “nano-brewery” because although they dreamed about it, they certainly were not yet a “micro.” Many people thought it looked like they were making moonshine and they were right! Cisco Brewers had the distinction of being America’s Only Outdoor Brewery.

cisco brewers

While Cisco has a wide range of beers to try, we’re going to highlight their Classics collection:

  • Whale’s Tale: An amber English-style ale that has a nice balance between hops and malt. It’s the most popular of their beers and the most versatile in terms of pairing with food or people.
  • Sankaty Light Lager: A light American Golden Lager. This delicious creation is light-bodied with tremendous balance and distinct hop character. At 3.8% alcohol and 126 calories, this light beer has true flavor and body while being easy to drink and easier on the waistline.
  • Indie I.P.A:  This beautiful red-orange ale has a full malty body balanced by a fruity apricot/grapefruit nose. Mounds of dank Summit hops in the whirlpool and dry-hop additions provide a delicious finish to this East meets West-coast ale.
  • Grey Lady Ale: Named for the often-foggy island where it is brewed. This wheat beer is fermented with Belgian yeast and brewed with fresh fruit and spices. A unique ale that emits a complex, earthy nose and a soft, mid-palate maltiness with hints of tropical fruit. Dry and spicy.

Interested in learning more about Cisco Brewers? They offer tours and tastings for all three of their business’. The tour price includes a tasting glass and you will be able to sample two wines from Nantucket Vineyard, two beers from Cisco Brewery and two spirits from Triple Eight Distillery. Come out and enjoy their Nantucket haven- just prepare yourself in case your mind blows up from all the awesomeness.

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A Personal Journey

When I began studying wine several years ago, I really just wanted to know the difference between a Rhone and a Burgundy, a Napa Cabernet and a Bordeaux. I did not have any grand ambitions. However, as I progressed through the classes, I realized that wine brings so many subjects together – you have to pore over detailed maps to memorize appellations, you have to know the different character imparted by schist or slate or loam or limestone, you have to study how many hours of sun each zone averages to know which grapes are likely to ripen well or over cook in which areas. You have to smell your way through the world – what is the difference between black berry and black currant? What does acacia or hawthorn smell like? is there a difference between lemon, lime and grapefruit smells? Or apples, pears and quince? You also have to study the various ways that wines are made – when are they harvested and by machine or hand? How are they crushed? How is the juice handled before fermentation? What temperature do you ferment at and which strains of yeast do you use? Then there are complicated processes for filtering, fining, additional malolactic fermentation, blending, aging, bottling…

It is astounding how complicated the process is and how much of a bargain wine is at almost any price that we pay these days.

Wine is a second career for me – in the my previous life, I worked in international development and traveled the world. I have been to Mali and Malawi, Albania and Macedonia, India and Indonesia, Nepal and Mongolia. After having children, this sort of travel became impossible and it took me years to find something that was as absorbing and challenging, not to mention something that would give me enough of a reason to take time off from spending all my time with my children.

Who knew wine could be that thing? The more I learn about the wine world, the more I realize there are depths and nuances that I would never have guessed. Something relatively new to me has been the world of Wine-as-fundraising. The wonderful thing for me is that it brings my previous life – working with the poor and vulnerable – together with my new life – learning and teaching about wine. Therefore, the wine I am discussing and we will taste in the shop this week is a wine for a cause.

Thanks for reading, Seema

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Moroccan Lamb Chops & Taylor River Pinot Noir

Having company over this weekend?  Want to try a new wine and recipe?  No matter what your situation may be the Wither Hills Taylor River Pinot Noir paired with Moroccan Lamb Chops is a go-to combo that we love! Give it a try.

 

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Wine Tasting Notes: In contrast to the light, almost elusive qualities of the Big Barrel Pinot Noir, this wine is more one for contemplation, for sitting in front of a warm fire while a storm rages outside.  For coming to important conclusions then looking into the glass and seeing what is good in life.  Its initial impression on the nose is of dark, wild berries with some earthy, spicy notes.  On the palate, it comes on with soft, round flavors of toasty baking spices, a basket full of red, juicy fruits and a lovely balance of acids, ripe tannins and satisfying finish.  It brings out the best in Moroccan Lamb Chops.

 

 

Moroccan Lamb Chops

Marinade:
1 onion grated
1 tbsp minced garlic
2 tsp chopped fresh thyme
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground cumin
Pinch of cayenne pepper or other hot pepper
1/2 cup extra virgin olive oil
Salt to taste
2 pounds lamb chops. Loin or rib chops are the most tender, but shoulder and sirloin are also good
Roasting vegetables:
1 red onion, cut in large pieces
2 bell peppers, any color, seeded and cut into large pieces
4 small tomatoes, seeded and halved
Olive oil for brushing veggies
Salt and pepper to taste
Combine ingredients for the marinade in a large bowl. Reserve 2 tbsp for basting.
Toss the chops with the marinade and allow to tenderize overnight.  When ready to bake, preheat oven to 400 degrees.  In a roasting pan, arrange the chops in the center and allow to cook for 20 minutes, basting occasionally.  After 20 minutes, remove the pan from the oven, add the oiled vegetables, turn down the temperature to 350 degrees and cook for another 20 minutes, again, basting both the meat and the vegetables regularly.  When the meat reaches 140 degrees, remove and allow to rest  for 5 minutes before serving.
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