Kosher wines have come a long way in short time

 THURSDAY DECEMBER 15, 2011

BY JOE IURATO

SPECIAL TO THE RECORD

THE RECORD

Admittedly, the closest I've come to celebrating Hanukkah is watching Adam Sandler in "Eight Crazy Nights." I am a Christmas-observing Catholic, one who's never experienced the Festival of Lights in his home, but I'm also a wine enthusiast. And wine, like love, is a beautiful language that knows no boundaries. It doesn't discriminate or separate. Wine brings people together. For as long as I've been interested in fermented grape juice, my knowledge of culture and geography has expanded and my eyes have been opened to worlds I may not have otherwise known. Now, with Hanukkah beginning Tuesday night, I'm on a mission to learn about kosher wines.
Where do I go to learn about the world of kosher wines without simply perusing the Web for morsels of most likely false information? One of the top stores in the country for kosher wines is located in Teaneck— Queen Anne Wine and Spirit Emporium. While the kosher wines selection in most wine shops is limited, Queen Anne offers an estimated 600-plus bottles to choose from. I talked with Kevin Roche, the store's owner and co-founder of WineMaster's — an association of retailers who are also sommeliers. It turned out to be an hour of enlightenment.

"Let me begin here," Roche says. "The confusion people have is that they think they have to pay more for a kosher wine that's inferior to other wines at the same cost. For a long time this may have been true, but over the past five to eight years especially, Israeli wineries have seen a shift. Kosher wineries like Shiloh and Segal's have been setting a very high bar for outstanding wines offered at competitive price points. Now everyone else is rising up to meet that bar."
The higher prices that have long been associated with Israeli kosher wines are a case of supply and demand more than anything else, according to Roche. "The kosher wine world is a finite world. It's expanding, but it will never become mainstream," he says. "Production vs. demand has always been the dilemma. Kosher wineries make up only a tiny sliver of the wine world, and for the Sabbath-observant it's their only option. How much wine can Israel turn out? They just can't produce enough juice alone."
Now other countries are also beginning to produce world-class kosher wines — Spain, New Zealand and the United States, to name a few — Roche explains. With supply beginning to meet demand, "we're seeing some really good wine being offered at great prices," he says with a smile.
And what exactly is it that makes a wine kosher?
"Rabbinical supervision is the most important factor," Roche says. "From the vine to the bottle, only Sabbath-observing people can have a hand in making it." There are also other factors involved, such as how the winemaker filters the wine and the use of flash pasteurization.
I can't leave without finding a few bottles to sample. So I let the expert lead me into the aisle for wines that'll fare well with Hanukkah's traditional brisket and potato latkes. There's no hesitation as he selects two wines by Israeli producer Segal's, and two others from New Zealand and Spain. "These are good examples of what's going on in the kosher wine world," Roche says as he hands them over. And I can't get home fast enough to find out.
Joe Iurato is a certified sommelier, wine consultant and lecturer, and a working fine artist. For questions and comments, e-mail him at features@northjersey.com.

2010 Goose Bay, Sauvignon Blanc, South Island, New Zealand

• Goose Bay exhibits a pale straw color and intense aromas of grapefruit, lime zest and grass. It's a classic good New Zealand sauvignon blanc through and through. Right on down to its vibrant, clean, citrusy fruit on the palate, surrounded by food warranting acidity.
• Pair it with: Chilled seafood, salads with lemon vinaigrette, soft cheeses, grilled vegetables
• How much: $16.99

2009 Segal's Chardonnay "Special Reserve," Galilee Heights, Israel

• I could easily put this in a blind tasting alongside notable California chardonnay producers, and I'm sure it would do quite well. Stylistically, it has California written all over it. It's a rich and creamy full-bodied wine, brimming with pineapple and banana, caramel, vanilla, butterscotch and toasty oak. Nicely balanced acidity and mineral notes carry on through a lasting warm finish.
• Pair it with: Potato latkes! It's usually recommended that a lighter, acidic white or a sparkling wine goes well with these potato pancakes, but I'm going against the grain. The weight of the potatoes and olive oil needs a wine with substance, and the creamy texture of this chardonnay will do the trick.
• How much: $13.99

2009 Elvi Wines X Bodegas Castillo De Sajazarra, "Mati," Rioja, Spain

• 100 percent tempranillo, this medium-bodied red shows cherry, licorice and hints of cocoa and tobacco. It's a young Rioja that's fruit-forward and easy-drinking, with a finish that repeats fresh cherries.
• Pair it with: roast chicken, burgers, semi-soft cheeses
• How much: $15.99

2007 Segal's Cabernet Sauvignon "Special Reserve," Galilee Heights, Israel

• A medium- to full-bodied cab with notes of blackberry, cherry, chocolate and anise. Very faint undertones of leather and smoke appear on the finish and linger alongside smooth tannins. It's easily approachable now, but you could also lay it down for a few years.
• Pair it with: This one's for the brisket!
• How much: $16.99

Wines to pair with your Thanksgiving Day feast!!

Thanksgiving is coming up! What wine should you drink with dinner?

If the thought of selecting a wine for your Thanksgiving dinner causes a panic attack, here’s some simple advice. For every five people at your table, select two different wines. Now if you have ten people coming for dinner, you will need to choose four wines. With that in mind, you’ll have something for everyone. The big question - which wine or wines to go with the variety of tastes, textures and aromas that uniquely present themselves on Thanksgiving Day? Should you choose one wine to carry you through appetizers to desserts - a tough request, but certainly doable. Or should you choose several wines to accent different components of the meal
and cater to a variety of guests' palates? The choice is entirely up to you, but here are some options to get you started.


Here are some suggestions to pair with...

Turkey

30 Degrees Chardonnay 

Lion’s Ridge Sauvignon Blanc 

JR Joachim Ress Riesling

Brutocao Pinot Noir 

Rockslide Road Zinfandel

 Orbit Pinot Noir

Ham

Jung Spatlesse Riesling 

Rockslide Road Sauvignon Blanc 

Volpi Il Dolce Moscato

Beef

Orbit Alexander Valley Cabernet 

Brutocao Merlot 

Finca Los Lorios Malbec 

Lion’s Ridge Meritage

Have a great holiday!!

Synergy Cabernet

There is a turning point in every life.

The day Picasso mastered a squiggle. The day the Ramones got in the elevator. The day Madonna bought her first bra. And that lunch back in 1999, when Vic Bourassa met Robert Mondavi and brought out a bottle of his own homemade wine.

Of course, Mondavi has been considered by many as the godfather of California wine, so his encouragement was worth more than the cost of the entree and two desserts. Maybe that’s one of the reasons why Vic Bourassa continued his hobby, and turned those few homemade bottles into the Bourassa Vineyards in Napa Valley, which is where Synergy Cabernet Sauvignon was born.

Remember that story when you begin to enjoy the aromatics of sweet cherry and flowery herbs, the palate full of rosemary, black currant and cinnamon, the firm oak flavors and the long, lovely, enjoyable finish. The Synergy Cab is surely a well-made wine, but without that first encouragement, would Vic Bourassa have continued in the same direction? Maybe instead he’d have given up in frustration, turning to root beer or perhaps even salt water taffy. What a loss that could have been!

Thankfully, Bourassa and Mondavi were in the right place at the right time, and their moment together led to this delicious wine.

SIPS & DIPS FOR ON THE SPOT ENTERTAINING!

NO FUSS DIP RECIPES TO PAIR WITH YOUR HOUSE WINE

 It happens to everyone; that friendly unannounced drop by, neighborly pop-in and all- too-familiar play date pick-up that turns into an afternoon social call. Don’t leave your guests high and dry, hungry or thirsty with these quick and simple dip recipes that are sure to complement any sip selection. All that’s needed is an open mind, decorative dish and a reminder that you don’t have to serve “everything but the kitchen sink” to be an elegant (panic-free) host. 

Fruit Dip: Using an electric mixer, blend an 8 ounce package of softened cream cheese and a 7 ounce jar of marshmallow cream until mixed thoroughly. Great served with strawberries, apples, pineapple and melon.

Recommended wine pairings:

2007 Volpi Moscato; $12.98

Made by winemaker Federico Riolfo, this wine has the delicate aroma of Muscat grape with a very elegant bouquet reminiscent of orange-blossom, peach and honey. Pleasantly sweet, aromatic, round and a creamy sensation on the palate, it offers an excellent balance between the natural grape sugar and the acidity.

2009 Jung Spatlesse Riesling; $15.98

Geisenheimer Mauerchen Riesling Spatlesse has an intensive aroma with a fruity bouquet, an elegant sweetness combined with great minerality; very mouth-filling with a long aftertaste. 

Guacamole: Mash 3 avocados with 1/2 cup minced red onion and 1-2 minced jalapenos. Stir in 1 diced tomato, 1 bunch of chopped cilantro and a splash of lime juice. Season with salt and voila!

Recommended wine pairings:

2008 Lion’s Ridge Chardonnay; $15.98This

"Un-Oaked" Chardonnay from Monterey County utilizes hand-picked grapes, to provide you with the rich, natural fruit character of Chardonnay. The wine opens with strong aromas of freshly cut green apple, melon, and pear. A crisp, satisfying, Chardonnay with refreshing and lush tropical fruit flavors that carry through the finish

2010 30 Degrees Sauvignon Blanc; $11.9830 Degrees Sauvignon Blanc was carefully selected from vines that have historically produced some of California’s finest examples of this varietal. Hints of citrus, gooseberry, and freshly cut grass highlight this wine. This 30 degrees wine can be enjoyed on its own or with many of your favorite meals.

Hummus: Drain one 16 ounce can of chickpeas and set aside liquid from can. Combine 3-5 tablespoons of lemon juice, 1 ½ tablespoons tahini, 2 cloves of garlic, ½ teaspoon of salt and 2 tablespoons of olive oil in blender. Add 1/4 cup of liquid from chickpeas and blend for 3-5 minutes until thoroughly mixed and smooth. For a spicier hummus, add a dash of cayenne pepper. Serve immediately with toasted pita bread or pita chips.

Recommended wine pairings:

2009 Rockslide Road Sauvignon Blanc; $13.98 

This wine from winemaker Bill Knuttel has aromas such as grapefruit, citrus, and honeydew melon. A few more swirls of the glass reveal a wonderful depth and concentration in the wine. On the palate, tropical fruit characters abound, such has white peach and pineapple. Honeysuckle elements from the Sauvignon Musqué linger, creating a rich mouth feel without any cluttering oak characters. A long and lingering finish culminates the progression of this dynamic and beautiful Sauvignon Blanc.

2010 Domaine de Saint Serrin Cotes du Gascogne; $9.98 Beautifully balanced, refreshing and festive. Fruity nuances with grapefruit as the dominant feature on the nose. The taste is a lively mouthful of citrus fruit. Blend of 65% Colombard, 20% Gros Manseng, 15% Ugni blanc. 

Spinach Dip: Boil 1 cup thawed, chopped frozen spinach and 1 ½ cups thawed, chopped frozen artichoke hearts in 1 cup of water until tender and drain. Discard liquid. Heat 6 ounces of cream cheese in microwave for 1 minute or until hot and soft. Stir in ¼ cup sour cream, ¼ cup mayonnaise, 1/3 cup Parmesan cheese, ½ teaspoon red pepper flakes ¼ teaspoon salt, ¼ teaspoon of garlic and serve hot.

Recommended wine pairings:

2010 Lys Royal Cotes du Rhone Rose; $9.98 

This wine has a brilliant and vivid colour with very aromatic aromas of red fruits including cherry and strawberry. In the mouth, it is well-rounded with a good freshness but without excessive acidity.

2009 Olivier Thierriaz Sancerre; $19.98 

This crisp, mineral-intense Sancerre has exceptional verve, clarity and precision on the palate. This wine, from producer Olivier Thierriaz, has wonderfully fresh and mouth-watering citrus notes.

Spicy Cheese Dip: Combine 1 cup of Cheddar cheese with 1 tablespoon salsa and microwave for 30 seconds, then stir in 2-3 tablespoons milk. 

Recommended wine pairings: 

2008 Orbit Cabernet Sauvignon; $17.98 

2008 was such an excellent Merlot vintage in Alexander Valley, winemaker Alison Crowe couldn’t resist adding a touch of Peterson Vineyards Merlot (15%) into the Cabernet blend. The Merlot completes the mouth-feel of the Cabernet and makes the wine more accessible at a younger age.  French and American oak impartied oak tannins for complexity and to complement the wine’s fruity aromas.

2007 Gonnet Cote du Rhone Rouge; $13.98 

This Côtes du Rhône, by winemakers Jean and Michel Gonnet, is a tasty blend of Grenache, Syrah and Cinsault. This Cote du Rhone is a great, fun drinking wine to enjoy with friends! Its bouquet of ripe red fruit and spices will delight the taste buds.

Storing, Serving and Preserving Wine

Buying your wine is one thing, but storing, serving and preserving it can be just as important, and has a significant effect on the wine in your glass when you come to drink it as well as its value or worth.

Storing Wine

Most people buy wine to drink within a few days (or hours) of purchasing it, and in this instance with the everyday wines, how you store your wine is not going to change its character too much. If you are thinking of keeping any amount of wine for longer than a month or two then you need to think about how you are storing it.

As most of us don't have cellars, it's difficult to find the perfect place to store wine, but it's not impossible. A few good places are, under the stairs, in a cupboard or a spare room. The rules of storage are cool and dark, consistent temperature and no vibration. Most people keep their wine in the kitchen, where the temperature can change quite dramatically; this is not good for wine and can quickly spoil its condition.

Serving Wine

As a rule, white and sparkling wines are best served well-chilled (40 to 55 degrees Fahrenheit), with sparkling wines such as Gimonnet-Gonet Brut Tradition and lighter whites at the lower range of the scale and fuller-bodied, richer whites, such as Chardonnay, at the upper range. An hour in the refrigerator, a half-hour in the freezer, or fifteen minutes in a ice bucket with water and ice, does the trick. Avoid over-chilling, especially with high-quality whites like Fog Crest Laguna Chardonnay, because it will blunt the complexity of the wine's aromas and flavors. Conversely, cheap whites are best-served well-chilled.

Red wines should be served at cool room temperature (55 to 65 F.), with lighter, fruitier reds (e.g., Beaujolais and Pinot Noir), at the lower range and fuller-bodied varieties ( e.g., Killer Cabernet, 30 Degrees Zinfandel  and Syrah, at the upper range.

Certain conditions may dictate exceptions to these rules. On a hot day, for example, it's a good idea to slightly chill a full-bodied red like Lion's Ridge Cabernet to mitigate its alcoholic "heat," which is more evident when the ambient temperature is high. Conversely, it may be advisable to serve an especially rich white wine at close to room temperature to ensure its complex aromas and flavors can be fully appreciated.

Preserving Wine

Exposure to air causes wine to age. If you don't finish a bottle of wine, cork it up tightly to preserve what's left. The less wine left in the bottle, the more air, and the faster the wine will oxidize and lose its freshness.

Unfinished white wines, tightly corked and refrigerated, should maintain their character for up to four days, while reds will begin to degrade after 48 hours. (You can extend this slightly by refrigerating reds too, but then you have to warm them to room temperature before serving.)

There are various ways to extend the life of a wine after it's opened, most of which involve purging the bottle of oxygen. Two inexpensive devices are the Vacuum Wine Preserver , which pumps air from the bottle and seals it with a rubber gasket and Private Preserve, a canister of nitrogen you spray into the bottle to displace the oxygen. Both will add a few days to the wine's life.

If you want to know more about storing, serving, or preserving wine please contact your favorite WineMasters store and we can find a solution that's right for you.

California Wine Month!

DISCOVER CALIFORNIA WINES & DRINK DELICIOUSLY

CALIFORNIA GOVERNOR DECLARES SEPTEMBER CALFORNIA WINE MONTH

From Mendocino to San Diego, Santa Cruz to Fresno, California is home to more than 4,600 grape growers, 3,400 wineries, 100 grape varietals and 108 wine regions. To celebrate the state’s extensive wine community, California Governor Jerry Brown proclaimed the month of September California Wine Month for the seventh consecutive year. Established and coordinated by The Wine Institute and the California Association of Winegrape Growers, the month is spent recognizing the talent, hard work, and commitment to sustainable winegrowing practices put forth by hundreds of winemaking families.

To support the efforts of our friends in California, WineMasters put together some must-sip selections so wine lovers on the East Coast can rediscover and enjoy the tastes of California Wine Month:

2008 Killer Cabernet Sauvignon $9.98

This Cabernet Sauvignon, by winemaker Hoss Milone, captures the attitude of Mendocino County’s style. Aromas of black currant and cherry are followed by rich flavors of cassis, toasted vanilla bean, and hints of chocolate. Mendocino County's authentic "green" credentials are unsurpassed by any other wine region in the world. From pristine wild lands and coastline to multi-generational hands-on family farmers and winemakers, this is a region that has been at the forefront of the sustainable, organic, Biodynamic and fish friendly farming movements.

2010 30 Degrees Merlot $12.98

30 Degrees Merlot is produced from selected vineyards on the western slopes of California’s Salinas Valley. Showcasing flavors and aromas of cherry and plum, this medium bodied, well balanced wine can be enjoyed on its own or with your favorite cuisine. All 30 Degrees wines are Californian appellation wines with a traditional yet sophisticated blend from quality California growing regions, like Monterey, Paso Robles, Clarksburg, and Lodi.

2008 Rockslide Road Zinfandel $14.98

This Zinfandel, blended by winemaker Bill Knuttel from Dry Creek Valley and Russian River Valley fruit, shows off all that is appealing about Zinfandel. Aromas of raspberries, cherries and spicy oak are followed by flavors of blueberry pie and dark chocolate. This is a very well balanced wine, flavorful, smooth and made for daily enjoyment. Sonoma County’s vast array of growing conditions allows winemakers to satisfy their desire to define varietal type by discovering varietal-specific growing conditions. To ensure a measure of control, multiple vineyards are farmed within ten separate estate-owned properties that total approximately 200 vine acres.

2007 Brutocao Quadriga Red $19.98

An award winning blend of 40% Sangiovese, 38% Primitivo, 18% Barbera, and 4% Dolcetto by winemaker David Brutocao, is a triumph of Italian wine varietals. From the 400 acre Brutocao family vineyard in southern Mendocino County, it offers a bright portrait of aromas and flavors that have resonated throughout the Mediterranean for centuries. Brutocao follows a time honored, minimally invasive method to producing complex and memorable wine of the highest quality.

2007 Bourassa Vineyards Synergy Cabernet Sauvignon $19.98

The 2006 Synergy Cabernet Sauvignon, by winemaker Gary Galleron, offers enticing aromatics of sweet cherries and flowery herbs, while showcasing layers of rosemary and cinnamon on the palate. The medley of flavors combined with firm integrated oak flavors continues throughout a long, enjoyable  finish. Bourassa Vineyards winery carefully creates rich, complex blends using grapes from premier, self-maintained Napa Valley vineyards. The harvested grapes are handled delicately and hand-crafted in small lots. Galleon, who has produced award-winning wines for some of the most prestigious vintners in the valley including Whitehall Lane, Grace Family, Hartwell, Vineyard 29, Del Dotto, Seavy and William Harrison Vineyards.

September is California Wine Month!

Governor Jerry Brown has proclaimed September as California Wine Month, the seventh consecutive year the state has recognized the contributions of the state’s growers and vintners by proclamation.  To celebrate, many of the Golden State’s wineries, winegrape growers and regional associations are hosting special consumer wine events.

California is home to more than 4,600 grape growers and 3,400 bonded wineries, its fertile land accounting for approximately 90 percent of wine production in the United States.  Governor Brown’s proclamation highlights how the California wine community’s commitment to economic and environmental sustainability reflects its intention to remain in operation for many generations to come. California has a widely adopted sustainable winegrowing and winemaking program with participation by vineyards and wineries in all of the regions hosting California Wine Month events.

Stop into Queen Anne this week and try some California wines on our cruvenet!! There are six wines to taste! The three white wines are Brutocao Sauvignon Blanc, Vino Con Brio Brillante and 20 Gauge Chardonnay. The three reds are Vino Con Brio Vibrante, Bliss Pinot Noir and Rockslide Road Cabernet Sauvignon.

Dinner With My Daughters

This week my vacationing daughter was back from the outer banks. I wanted to play a round of golf, so I needed to keep the meal simple. I decided to make home-made pizza. I always make my own dough which is the most important part of great pizza. I purchased an institutional size Kitchen Aid stand mixer on e-bay last year and it changed everything that I do in the kitchen. Making the pizza dough takes about 15 minutes, then you let rise.

I finished my golf then went home to roll out the dough. I had simple ingredients, can of imported diced tomatoes, lots of fresh mozzarella, some very fresh basil right out of the garden, and a small amount of lemon thyme also from the garden. Then it cooked at 450 degrees until the crust was golden brown. Now what wine to serve? That's easy, a soft Italian red. I chose a nice organically grown Montepulciano  D’Abruzzo from Costa al Sole. Another great dinner!

Dinner With My Daughters

This week my daughter that does not eat beans was down at the Outer Banks in North Carolina, so I could make a dinner for my other two daughters that contained beans. I searched my vegetarian slow cooker cook book for something that would be great. My choice was a tamale pie. What a great dish, there was a thick soft crust that was on the top of the tamale filling, my girls and I all enjoyed it.

The crust on top was made with flour and corn meal not the traditional corn husk. Tamale, as you know, has a nice spicy flavor with a little bit heat which I added by using dried whole chili peppers. Now the dilemma, as always, what kind of wine to serve with this dish on a warm evening on the deck. I am lucky that most evenings we always have a cool breeze that comes off the lake, so it is not as hot. The wine I served was a Cabernet Sauvignon, Syrah, and Malbec blend called Eagle Eye Infatuation from Napa Valley. It had great fruit that stood up to the tomato, and the Malbec hammered out the heat to make it less obvious. Another great meal!

Jerry Hampel
Queen Anne Wine Specialist

California’s Best Cabernet Available Exclusively at WineMasters’ Member Stores in New York, New Jersey, Massachusetts and Connecticut! Get it here at Queen Anne!

At WineMasters, we taste thousands of wines every year and base our selection on our belief that the value of a wine lies not only in its price, but in the experience it provides. Our commitment to quality was recently validated as one of our exclusive selections, the vintage 2007 Rocca Vineyards Cabernet Sauvignon, was named the best Cabernet Sauvignon in California by the prestigious Vintners Club of San Francisco.

Our 2007 Rocca Grigsby Vineyards Cabernet Sauvignon was awarded 92 points out of a possible 100 by California’s top winery owners and winemakers during the nonprofit wine education corporation’s annual Blind Tasting of California Stellar Cabs.  

  

This exceptional Cab is a deliciously rich, fruit-focused wine that demonstrates the exceptional balance and  seamlessness of this special vintage. The final blend is 98% Cabernet Sauvignon and 2% Petit Verdot, offering an aromatic and textural complexity. The approach is packed with hints of blackberry and vanilla, leading to a rich mid-palate and finished with the soft, caressing tannins that is the hallmark of all Rocca Family Vineyard wines. Located in Napa Valley’s Yountville Appalachian, the Rocca Family Grigsby Vineyard uses all natural, sustainable farming practices. Winemaker Celia Welch Masyczek works closely with the vineyard manager to hand-harvest the grapes at the peak of their ripeness to ensure maximum color and flavor.

We are proud to be the exclusive carrier of 2007 Rocca Vineyards Cabernet Sauvignon in New York, New Jersey, Massachusetts and Connecticut and would like to extend a well-deserved congratulations to the Rocca Family Vineyard for their outstanding work. 

Just got back from a beautiful week in the Outerbanks, NC better known as OBX.  While lounging on the beach and poolside sipping pina colada’s we also enjoyed a few wines that I had brought down with us.

One night in particular was truly exceptional.  We steamed clams on the grill in beer, while also grilling up some shrimp and lobster tails! But, as to not forget the non-seafood lovers in our group, also grilled up some NY strips and corn on the cob!!  Umm, ummm good, the food was amazing and the wines, well, we started off with a Sauvignon blanc from Eagle Eye while we were cooking. It’s hard work and you definitely work up a thirst!  It satisfied our thirst perfectly. It was crisp and clean with lovely fruit!

On to the actual dinner, we started off with a Cabernet from Killer!  Well, it truly has earned it’s name, it was just that.  Nice, big and full for $10 bucks, you can’t beat this wine!!  We then moved onto a luscious Zinfandel from Rockslide.   It married well with  all the spices and was just a perfect match!  We finished off the meal with Stealth 4 Voices which is a beautiful blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petite Verdot. A true Bordeaux blend. This wine just rounded off the meal, it was  big and  juicy, yet soft and elegant. This wine truly left you smacking your lips and wanting more. I was bummed that I didn’t bring 2 bottles!  Sitting out on the deck, with good friends, listening to the ocean! Could not have been a better night……until we hit the hot tub later with a chilled glass of Eagle Eye dessert Muscat. All I can say is wow! An incredible ending to a great night, full moon and all over the ocean enjoying the hot tub and the stars!

Kris Savoye
GM/Wine Specialist

Excellent Scotch Tasting!

We had an excellent Scotch tasting Thursday night! We had a great turn out and everyone was very happy with the quality of the Scotches served. If you missed it here is what we tasted... Tomintoul Single Malt 16 Year, The Six Isles Vatted Malt Scotch Whiskey, Auchentoshan Three Wood, Compass Box Oak Cross, and a special surprise from Arran, theArran Machrie Moor! What was the favorite of the night? Arran Machrie Moore! The Auchentoshan came in a close second!

Cheers to all of you who attened and we hope to see you at out next event!

Check out our calender of events to see whats coming up at Queen Anne Wine!

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Summer Dinner paired with a California Rose

Considering the heat I did not want to make a hot meal for my daughters, we have dinner every Tuesday, so my choice was a nice cold soup. There are certain dietary restrictions that I must adhere to. My oldest daughter is a vegetarian, my middle daughter does not eat mushrooms, and my youngest daughter does not eat any type of beans. That really cuts down my choices, so I decided to make a cold cucumber soup. That being said as a wine person what wine would you serve with cucumber soup with fresh dill?

I though of maybe a Sauvignon Blanc, not enough flavor to stand up to the soup, and a Chardonnay is to rich and heavy on a hot day, My choice is a great rose from Bliss vineyards, it was the perfect match. Bliss rose has a great flavor profile with hints of raspberry in the nose, and bright strawberry fruit flavors. If you are in the neighbor hood  stop in and taste Bliss Rose .



Jerry Hampel
Queen Anne Wine Specialist

WINERY SPOTLIGHT: EAGLE EYE WINERY

Bill & Roxanne Wolf, owners of Napa Valley’s AlphaWOLF Vineyard and makers of Eagle Eye brand wines, strive to create fruit forward, approachable blends that are affordable and age worthy, with the help of winemaker John Gibson.  The Eagle Eye brand was created from their passion for wine, food, and the arts which is apparent from the 90+ days it takes to make a single blend and the hand painted labels that cover each bottle. We recently had the chance to sit down with Bill and Roxanne and put the spotlight on Eagle Eye Winery.

WM: How did you get into winemaking?

Roxanne Wolf (RW): Our passion for wine and food, along with Bill’s background as a chef and organic grower, lead us to our dream of growing grapes and olives for wine and olive oil. We searched five wine grape growing counties in California for over eight months, looking for just the right piece of property to plant our grapes and olives.

WM: What makes your winery and region unique?

RW: On September 20, 1999, we moved onto our 13 acre ranch which is located in a tiny valley on the far eastern portion of Napa County called Gordon Valley. We are surrounded by hills which creates a unique micro-climate. During the growing season, we average 80 to 90 degrees during the day and 50 to 60 degrees in the evening. These climatic conditions allow us to hang our fruit longer on the plants for ripening and total flavor development. Our climate is ideal for grape varietals like Cabernet Franc, Petit Verdot and Malbec which represents less than 5% of the total grapes planted in the Napa Valley. Our Cabernet Franc and Petit Verdot is some of the best in Napa Valley. Starting with the 2008 vintage, we will be bottling our Cabernet Franc and Petit Verdot each as a single varietal.

WM: What do you like most about your job?

RW: The most difficult, challenging and rewarding thing is working with “Mother Nature.” She is very unpredictable and full of surprises, which makes our job unique and interesting.

WM: How has the wine industry evolved in the past decade?

Bill Wolf (BW): With the influx of very good wines at lower prices from all over the world, we have seen wine move from a specialty product to a commodity. This means that we need to continue to not only produce some of the best wines in the world, but at more affordable prices.

WM: What benefit does the WineMasters program offer to your winery?

BW: The WineMasters program offers our winery direct contact with retail stores and restaurant owners. The program offers us the opportunity to be in geographic areas, retail stores and restaurants to which we would not otherwise have access.

WM: What words of advice would you give the novice wine drinker?

RW: For the novice wine drinker, we recommend developing a relationship with your local retailer and his or her staff. Once they understand your taste, they will expose you to wines you would not ordinarily try on your own. Also, remember when tasting wines, always use the first sip of a wine like mouth wash to equalize your palate. On the next sip, hold the wine in your mouth for 15 seconds and slowly swallow. Now focus on the flavors left in your mouth. Wine changes in taste with the introduction of food. We recommend a mild cheese and non-flavored crackers while doing a wine tasting. Another suggestion would be to always try all grape varietals and do not lock yourself into only Merlots or Cabernets, only whites, or only reds. If you think you do not like Merlot, it is not the fault of the grape. Rather, it is probably the winery’s style you do not like, not the varietal as a whole. We all have our own style of wine that we make.  If you try many different Merlots at different price points, you will likely discover some that you enjoy.

Want to try Eagle Eye Wines at home?

Click Here to Browse all Eagle Eye Wines at Queen Anne Wine!!