Bookkeeping, really

Today stars aligned and we decided to process our first batch of homemade wine. Details behind the cut.

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From the label:

The Domaine Garth René is located in Bennwihr, in the heart of Alsace. It has been in the same family for six generations. Michel Fonné assumed the management of the winery from his retired uncle René Barth. The Domaine is spread across 40 acres and is managed with the upmost care using entirely natural methods to grow and cultivate our grapes. We are proud to carry the Tyflo symbol of the Lady Bug on our label which attests to the strict standards of quality to which we adhere.

Fruity and sweet but refreshingly dry, this wine stood up well on its own and with the salads and pastas that have been our fare for the past weeks. Not for chugging: this one took us a while to get through. Happily, it was a pleasure all the while.

From the label:

Red Willow's Monsignor Chapel, hand built from the vineyard's own stones, sits atop a sunny hill, casting a warm and watchful eye over the vines. Columbia Winery Red Willow Cabernet Sauvignon features blueberry aromas accented by vanilla and cedar notes. Full and mouthfilling, ripe tannins balanced by sweet fruit provide a velvety texture and lengthy finish.

This was a ridiculously delightful summer red wine, great with fresh veggies. It was particularly good with a lemon and bell pepper pasta, and had a scandalous affair with the reggiano sprinkled atop. Its first use was not too shabby, either; half the bottle went into a beef and turnip stew, where it played a surprisingly mellow and supportive role, considering the witty foil it played to the lemon and cheese the next day. Definitely find this one again; it's a keeper.

From the label:

Grapes for marchesi di Barolo Gavi are grown in six communes in the southernmost part of northern Italy's Piedmont region, including the town of Gavi, which are dedicated to the production of Piedmont's best known white wine. Dry, elegant and crisp, our Gavi is an ideal accompaniment to salads, hors d'oeuvres, seafood, grilled fish and fresh, soft cheeses.

We chilled before drinking. Upon opening, the wine was quite warm and fruit-forward, and very sweet, almost Welches-y. Second and subsequent uses were drier. When used in a sauce, the wine was over-tart without sufficient cooking to mellow the angles in its flavor. When thoroughly cooked, the wine married flavors beautifully with the other sauce elements. Used in a mushroom sauce (didn't cook it enough) and in sugo de tono (tuna, raisins, capers, fennel) (gorgeous -- added at the beginning of cooking, it was perfect by the time the pasta was done). Accompanied cheese-on-bread (stelvio, fontina) to great success.

This I bought for maitake bruschetta night, to smashing success. From the label:

{gracious} "Riesling comes in many styles, and is popular enough that some call it the new chardonnay. We just call it good. Our personal style blends fruit from cooler areas of California to create a wine both rich and floral, pale yellow in color with aromas of pear and apricot. In the glass, you'll taste peaches and apricots, a gracious invitation to sit a spell and enjoy with friends."

The Mushroom Man recommended a sweet wine for the balsalmic-garlic-wine glaze on the roasted maitake, not marsala-sweet; he liked a reisling but thought that odd, and this leaped out. Dangerously tasty; strong honey notes with a gentle floral warp. No petrol at all, except possibly a hint on the nose. It was very fine in and with the mushrooms, and very fine just by itself, as an apertif or dessert wine.

This is a bad wine.

It gave me indigestion, and trashed a lentil soup I tossed it at.

The label isn't particularly enlightening -- it's basically a regional italian white wine. Colline Pescaresi, indicazione geografica tipica. Il vino "dal tralcetto."

Really, it just sucks. Don't repeat this one.

Post the label later.

This is one of the two other vino verde labels the SqHill PLCB shop picked up after the first glorious time I bought vino verde from them.

It's decent.

It *really* likes asparagus.

From the label:

Abundant aromas of raspberry and cherry abound, with a hint of lavender and spice, this Shiraz is rich on the palate with a full ripe tannin structure.

Quite forward, with spicy cinnamon/clove backnotes. Mellows over time. Beef stew & roasted veggies -- very drinkable during cooking, but wound up oversalted in the pot which made for disappointingly strange gravy. ( I keep forgetting stew meat has a higher surface area : volume ratio than steak. Use. Less. Salt. Although, if I had my own stock this problem would be greatly mitigated. )

The label:

Pinot Gris is well known as one of the most versatile and food-friendly of all wines. Bright and fresh, with lively acidity and a range of delicate fruit flavors, the Cloudline Oregon Pinot Gris is 100% tank fermented and is made in a crisp, dry style. It pairs perfectly with most shellfish, cheeses, ceviche, sushi, and spicy cuisine such as Thai and Indian. It is also ideal as an aperitif wine. Enjoy!

Nothing special; pretty banal really. Peach jam on toast, leftover turmeric fried rice, chicken satay, honey nut cheerios (weird dinners this week). Not too friendly with extra honey on the cheerios -- makes the wine taste bitter by comparison, which is sweet by itself.

From the label:

We've been growing Viognier in our estate vineyard in the Dunnigan Hills of California since 1988. LIke all Toasted Head wines, the Viognier showcases our best viticulture and winemaking efforts. This full-bodied white wine is rich and creamy, with fragrant apricot and tropical fruit flavors. Try it with grilled or roasted chicken, shellfish, or spicy Asian cuisine.

The tropical fruit is bull, but I do get the apricot as well as something floral, almost honeysuckle. Delightful just-uncorked (chicken teriyaki), a day later (zomg salad with sesame-rice vinegar dressing), and far after that (jamaican pork tenderloin -- part of the honey glaze, and with dinner). Excellent chilled, and okay (if less crisp and misty) at room temp.

From "Wines I like" on tada:

• Fat Bastard, Cabernet Sauvignon
  
• Syrah Syrah, Syrah
  
• (generally) Cotes du Rhone
  
• (generally) Vino Verde (huh. label matters. PLCB stocks one that sucks.)
  
• (needs more research) ice wines.