2012 Forks & Corks Grand Tasting: Sarasota’s Showcase for Food, Fun, Wine and Weather

Everyone loves a party, especially one done in grand style. Such was the case for the 2012 Forks and Corks Grand Tasting held on Sunday, Jan. 29. The 5th Annual Forks & Corks Food & Wine Festival was hosted by the Sarasota-Manatee Originals and made possible through event sponsors, donors and business partners.  Sarasota’s culinary creativity, range and diversity were all  showcased in a series of winemaker dinners, interactive seminars and classes and with the culminating public event, the Grand Tasting.

The Sunday afternoon was “picture perfect” for an outdoor event: bright and sunny, not a cloud in the sky with temps in the 70s. The magnificent courtyard of the John & Mable Ringling Museum of Art served as center stage for a palate-pleasing presentation. The performers, approximately 50 local chefs and restaurateurs, combined their culinary talents with 80 international winemakers to present one of the finest flavorful food festivals in Sarasota.

The Grand Tasting event was scheduled from 12-4 pm. We arrived fashionably late (12:20pm), only to find the crowd already sizeable. With 1000-plus people attending and this event being a quick sell-out, we anticipated some difficulty with logistics. This was not the case at all! Registration was easy, the program well-organized, signage was good and the flow of people easily managed. All we needed was a plan to navigate more than 85 tables offering food, beer and wine. Our initial plan was amazingly simple in concept: start in numeric order, do a quick survey of the various foods and wines being offered (noting the ones we wanted to explore further) and then circle back to those tables we highlighted. We quickly realized our levels of interest far exceeded our capacity to taste and consume. So much for best-laid plans! Here are some of the highlights from our gastronomic trek.

Osso Bucco from Ophelia's

Local Food:

– Lamb Osso Bucco from Ophelia’s on the Bay

– Grilled Flank Steak on Artisan Roll from Michael’s on East

– Bruchetta Pomodoro and Agnolotti from Salute!
– Spicy Korean Pork Belly Happy Buns from The Polo Grill & Bar

– Kobe Beef Sliders from Square 1 Burgers & Bar
– Classic Caesar Salad from Euphemia Haye

Taylor Bay Scallop Crudo from Derek's

– Taylor Bay Scallop Crudo from Derek’s Culinary Casual
– White Bean Cassoulet from Bijou Café

Food photos courtesy of Larry Hoffman.

 

 

Wines from around the world:

– Bell Pinot Gris from Bell Wine Cellars
– Whispering Angel Rosé from Chateau D’Esclans
– Sondraia Bolgheri DOC from Poggio al Tesoro
– Noble Riesling from Helfrich
– Carneros Chardonnay from Merryvale Winery
– Champagne Rosé from Nicholas Feuillatte
– Mint Haven Cabernet from Morgenhof Estate
– Chenin Blanc from Post House

The afternoon was truly delightful, combining some of Sarasota’s finest assets: food, wine, people and weather in one amazing place.  Plus, on your way out all of the wines tasted were offered for purchase in a special retail tent at a discounted price. Now how is that for an added bonus? For those who like to plan ahead, next year’s Forks & Corks is scheduled for Jan. 25-28, 2013. Tickets go on sale Nov. 12, 2012.

Congratulations to all the people who made the 2012 Forks & Corks such a great success. Sarasota was proudly represented!

Photo by Peter Acker.

 

 

All the Right Ingredients

Planning a successful fundraising event can be daunting. There are innumerable tasks, hundreds of details, logistics to consider, inevitable last-minute changes and challenges to master before the event can even take place, let alone be successful.

Planning these types of events since 1991, the Florida Winefest & Auction team makes this type of challenge appear easy. Having raised $7.5 million raised for children’s charities, the Florida Winefest’s Balloon Glow Dinner was their latest example of an elegant, fun-filled fundraising event.

 

The Balloon Glow Dinner

The first of its kind in the Sarasota area, the Balloon Glow Dinner was held under the stars at the 85-acre Herschberger Ranch on Friday, Feb. 24, from 5:30 to 9:30 p.m.

Imagine a wide-open field and pond at sunset. On one side of the pond, there’s a tent-covered area with 20 round tables elegantly set. On the other side of the pond, six hot air balloons intermittently fire their propane burners, providing a colorful glow from the inside of the balloon and the corresponding reflection off the water—truly an interesting backdrop.

The gourmet dinner catered by Chef Paul Mattison was served buffet-style, with four primary food stations and three dessert stations all set up around the back perimeter of the tent. The menu consisted of the following:

• Panzanella: Fennel-crusted bread salad of olives, anchovies, and capers with a red wine reduction.
• Ripe Tomatoes and Boccancini: Mozzarella with caramelized onions and fresh basil oil.
• Strawberry Salad: Romaine lettuce with strawberries, candied walnuts, gorgonzola and chopped red onion served with Sauvignon vinaigrette.
• Pan Roasted Rack of Baby Lamb: New Zealand rack with a mint, tomato and lemon confiture.
• Sliced Duck Breast: With mandarin oranges, roasted shallots, candied pecans and ginger demi.
• Carved Beef Tenderloin
• Paella: Traditional Spanish saffron rice with shrimp, mussels, fresh fish, chorizo, pork, garlic, onions, peas, artichoke hearts and tomatoes.
• Plank Broiled Salmon: With basil, lemon and a Vernaccia cream sauce.
• Shrimp
• Chicken in Chianti: Slow-roasted chicken thighs with onions, tomatoes, celery, carrots, pine nuts, sultanas, demi-glace and sage.
• Grilled Quail: With dried cranberry sauce.
• Risotto: Fugi con Tortifo.
• Smore’s: Fire pits, Graham crackers, marshmallows, chocolate and loads of fun.
• Warm Apple Crisp: Deep-dish apple cobbler topped with vanilla bean gelato
• Bananas Foster Flambé Crepe: Fresh-cut bananas, caramelized brown sugar, cinnamon and crème fraiche flambeed in a crepe with imported dark rum and banana liquor, topped with fresh, sweetened whipped cream.

Jim and Sharon Butler enjoy a pre-dinner cocktail.

As one would expect from the Florida Winefest & Auction, an ample selection of boutique wines ranging from sparkling, white, rosé, and red in various varietals were available as an aperitif and an accompaniment to the meal. Music for the evening was provided by John Rinell.

This year’s Balloon Glow Dinner served as a preview for next year’s event: Planning is already underway for 2013 Florida Winefest and Hot Air Balloon Festival to be held at the Premier Sports Campus in Lakewood Ranch. Plans include participation from 15 to 20 balloonists, rides and much more to come—another first of its kind in Sarasota!

Florida Winefest & Auction’s 22nd annual event will be held in Sarasota, April 12 through April 15, 2012. For more information on all the events and ticket purchases, go to the Florida Winefest & Auction website.

Under the tent at the Balloon Glow Dinner. All photos by Candice McElyea.

 

 

Sarasota Restaurants offering “BYOB”

 

Many restaurants in the Sarasota area offer a “BYOB” policy; but are they truly sincere?

We thought it would be a good idea to provide a listing of restaurants which allow you to bring your own wine for lunch or dinner. So we created the “BYOB” category on our site and set out to work. Now this is where it becomes interesting. In fact very interesting! We started reaching out to local SRQ restaurants to inquire about their “BYOB” policy and found the following:

1) Most Sarasota area restaurants allow patrons to bring their own bottle for a corkage fee. This is a standard practice.

2) The range of prices for the corkage fee were from $0 to $25…yikes!

Now we do not begrudge a restaurant for charging a fee for the “BYOB” service. It is only fair to pay something for the service and to help defray the restaurant’s lost revenue from the wine sale. However we feel $25 is excessive and not consistent with the spirit of the “BYOB” category we are trying to build. So we had to make a decision how to represent this on our site and we did. We are listing “BYOB” restaurants with a corkage feee of less than $15.

What do you think?

SRQ Reviews, the restaurant guide you need to find the best dining in Sarasota, Florida.

 

Taste Test: Loma Larga Unfiltered 2008 Malbec

Continuing our tour of wines from the Southern Hemisphere, today we are tasting the 2008 Unfiltered Malbec from Loma Larga Vineyards. Generally we associate Malbec with Argentina, however this Malbec is from Chile.

Background: A long history of wine production

Wine production in Chile started in the mid-16th century with vines carried by Spanish explorers, missionaries, and settlers. Most of the early wine production was conducted by missionaries for religious consumption but by the end of the 16th century the fledgling wine business expanded its use of the “common black grape” to produce sweet wines for export and general consumption. This sweet wine production continued through most of the 18th and early 19th centuries.

The Aging Cellar

The influence of French wine making was strong and French vines were introduced into Chile by wealthy landowners in the late 18th century. Not only did the introduction of French varietals expand the types of wines produced, but it incorporated French wine making techniques into the process. With an expanding production base Chile increased its exports of wine and became the 3rd largest wine exporter to the United States behind France and Italy by late 20th century. Today Chile ranks 4th in exports to the United States.

The winery: Loma Larga Vineyards

After researching the feasibility of producing limited quantity premium wines in Chile, the Diaz family started Loma Larga Vineyards with the 1st vintage being 2004. With an intense focus on quality, consistent production, and the most sophisticated wine making techniques, Loma Larga Vineyards is producing limited quantity high quality wines for export.

Advanced Wine Making Techniques

Our Tasting:

On our 1st pour we were immediately drawn to the color of the wine. A deep, dark, inky purple tone, the wine visually exuded a richness which was backed by the taste. Flavorful, visually appealing, the wine presented a richness and character which we expected to pair well with the grilled porterhouse we were planning to prepare.

On our 2nd pouring we were matching the grilled porterhouse, oven roasted herbed potatoes, and an arugula salad with the wine. A perfect pairing. The wine has a big mouth feel which stood up to the grilled beef and was moderated some by the potatoes. A very nice combination. Once again, we were quite impressed with the character of the wine and the “long legs” which were demonstrated when the wine was swirled in our glass. This is a wine which can be cellared for 3-5 years and certainly meant to be paired with food.

Where to buy the wine:

Retailers:

• Bk Wine & Spirits
• Wine Warehouse of Sarasota

Restaurants:

• Braza Brazilian Steakhouse
• Javier’s Restaurant and Wine Bar
• The Helmsley Sandcastle Hotel

A special thank you to the folks at GOS Wines for their support in providing information and the wine.

SRQ Reviews, the restaurant guide you need to find the best dining and new restaurants in Sarasota, Florida.

 

Taste Test: Dolium Malbec 2007

Continuing our tour of wines from the Southern Hemisphere, today we are tasting one of the most popular varietals from Argentina. The 2007 Malbec from Dolium Winery.

Background: Old World comes of Age

Wine making in Argentina can be traced back to the 16th century when vine stock was brought into the country from Chile and Spain. Cultivation of the vines expanded and the Mendoza wine region began to emerge as the country’s most important wine-producing region.

Historically wine production in Argentina was primarily a domestic business. That is, the wine produced by Argentine vineyards was for domestic consumption and not of export quality. This focus on domestic production continued for centuries. A series political dictatorships and economic threats began to have a influence on the Argentine wine industry. With the hyperinflation of the 1980’s and the drop in domestic wine consumption within Argentina, the Argentine wine industry began to think about exports. The success of Chile’s wine exports provided a  further catalyst for the Argentine wine producers to make wine worthy of export.

With an emphasis on producing higher quality of wine for export, investments were made in technology and equipment to improve both quality and yield. Today, Argentina is ranked 5th in worldwide production.

The winery: Dolium Wines

The Old world comes of age is exemplified by Dolium Wines. Taking the Latin name for amphora, the ceramic wine storage vessels used by the ancient Greeks and Romans, Dolium is making a connection to the old world. In ancient Rome, wine was stored underground as a means of temperature control. Today Dolium is the 1st underground winery in Argentina to combine old world traditions with modern-day technology to produce their wine.  

In 1997, Mario Giadorou, a mechanical engineer, turned his attention to his ancient Italian family’s business of wine making and a new Argentinian winery emerged. The winery continues to invest in technology to produce distinctive wines representing the characteristics of the Mendoza region and the international standards of wine consumers around the world.

Our Tasting:

On our 1st pour we were impressed with the dark red ruby colored wine. We expected depth of flavor and were not disappointed. With a nice aroma we took our taste and were very surprised in a good way. Expecting a big “malbec mouth” we discerned the characteristics of the grape but also a subtly sweet taste as well. Very good.

On our next pour we were pairing the wine with some sweet and spicy bbq spare ribs. It was a delicious pairing. The subtle sweetness of the wine matched perfectly with the smokey sweetness of the sauce on the spare ribs. It worked very well together.

On our next pouring we wanted to try something a little more spicy for a pairing. We choose a lemon, jalapeno sauced fettucine. This was a spicy dish so were not sure how this wine would hold up.  Once again, the subtly fruity flavor was enhanced with the spicy sauced pasta. The wine was a winner!

Smooth, rich, with a subtle sweetness, and a deep red color, this Malbec from Dolium is a versatile wine which pairs well with grilled meats and spicy flavored dishes.

Where to buy the wine:

Retailers:

• Bk Wine & Spirits
• Morton’s Gourmet Markets
• Wine Warehouse of Sarasota
• Magnum Wine & Spirits

Restaurants:

• Crepe Suzette
• Braza Brazilian Steakhouse
• Selva Grill
• Monterrey Grill
• Blue Water & Tavern Grill

A special thank you to the folks at GOS Wines for their support in providing information and the wine.

SRQ Reviews, the restaurant guide you need to find the best dining and new restaurants in Sarasota, Florida.

 

Taste Test: Dombeya Sauvignon Blanc 2008

Today’s taste test focuses on another South African wine; this time the Dombeya Sauvignon Blanc 2008 from Stellenbosch.

Background: Something old is something new again!

Even though wines were produced in South Africa for 350 years, the country itself is still considered  a new world producer. In the earliest of years, wine production and techniques were influenced by  European settlers from the Netherlands, England, Italy, and Germany. Although the South African wine industry was growing and production improving, the exportation of South African wines was still quite limited through the 20th century.      

In the 1990’s a confluence of events:      

1) Nelson Mandela’s freedom in 1990
2) The introduction of democracy in 1994
3) The economic and political desire to reemerge on the international trading market
4) Investment capital in export industries i.e. wine      

As such, an old world wine industry becomes a new world wine producer.

The winery: Dombeya Wines

The Name
The Dombeya tree (tropical hydrangea) is native to South Africa, with extraordinarily beautiful flowers that bring South Africa’s spring season to life. The Dombeya tree, which is interspersed throughout the region and symbolizes regeneration and renewal for modern-day South Africa, is the namesake for this hand-crafted winemaker. Located in the heart of Stellenbosch, home to some of South Africa’s best wines, Dombeya Wines is committed to producing wines characteristically representative of the region.

The Winemaker
The wines of Dombeya are made by Rianie Strydom, one of South Africa’s most celebrated wine makers. Since commencing winemaking duties at Dombeya in 2005, her wines have won many awards and gold medals, including a Veritas Awards Double-Gold Medal in 2007 for the 2005 Boulder Road Shiraz. 

The Soil and Viticulture
The two sites that the vineyards come from are in Stellenbosch, one on the Helderberg Mountain and the other in Faure. Both vineyards are southeast facing and receive cooling sea-breezes from the ocean in the afternoon. The soil consists of coarse sand with underlying clay and “coffee-stone” fragments. The latter is very common in the Helderberg area.

The 2008 harvest was not without difficulty for the making of Sauvignon Blanc, due to rain in the ripening period. One benefit though was that the average night temperatures were relatively low compared to the day temperatures which was great for the preservation of flavour. This allowed for slower ripening and thus better phenolic ripeness at lower sugar levels. The wine has a lovely tropical
balance and a full mouth feel, which makes it a lovely food wine.

The grapes were handpicked before 10am to preserve the flavours and fermented with Zymaflor VL3 and Anchor Vin 7 yeast strains at average temperature below 15°C. After ferment the wine was kept on the gross lees until bottling in August. The vineyards were planted in 2001 and are well protected from direct sunlight due to its vigorous growth.

The Wine: Dombeya Sauvignon Blanc 2008

ANALYSIS

Alc: 13.67%
Total Extract: 24.0 g/l
Res sugar: 3.5 g/l
T.A.: 7.2 g/l
V.A.: 0.46 g/l
pH: 3.54

 

Our tasting:

On our 1st pour we noticed a very light, pale straw color, a crisp dry taste with a hint of fruit. The wine had a good “feel” in the mouth. We sensed the wine would pair well with food, seafood in particular. So we served a shrimp, scallop, and tomato ceviche, pan seared, Cajun spiced, Grouper with a tropical salsa, and a rice pilaf. The ceviche is an acidic dish using lemon and lime juice as its main cooking ingredients. Usually this level of acidity will “kill” the taste of the wine but we were surprised! The underlying fruit became quite pronounced and the wine had a very fruity taste with this pairing. Next came the grouper and pineapple salsa. Once again the wine did fine; offering a good balance between fruit and acid. A really nice taste and complement to the meal.

This wine truly demonstrates a range of flavor. Served as an apéritif the wine demonstrates a steely reserved character with a hint of fruit. Paired with an acidic dish, the wine is transformed into a fruity delight. Served with a spicy and sweet dish the true balance is shown.

Where to buy the wine:

Retailers:

• Bk Wine & Spirits
• Morton’s Gourmet Markets
• Wine Warehouse of Sarasota
• Magnum Wine & Spirits

Restaurants:

• Crepe Suzette
• Braza Brazilian Steakhouse
• Selva Grill
• Monterrey Grill
• Blue Water & Tavern Grill

A special thank you to the folks at GOS Wines for their support in providing information and the wine.

 

Taste Test: Post House Penny Black 2006

        

Continuing our tasting tour of wines; today we are tasting the Penny Black, a dark blended red wine from Post House Vineyards in South Africa.       

Background: Something old is something new again!      

Even though wines have been produced in South Africa for 350 years, the country itself is still considered to be a new world producer. In the earliest of years, wine production and techniques were influenced by  European settlers from the Netherlands, England, Italy, and Germany. Although the South African wine industry was growing and production improving, the exportation of South African wines was still quite limited through the 20th century.      

In the 1990’s a confluence of events:      

1) Nelson Mandela’s freedom in 1990
2) The introduction of democracy in 1994
3) The economic and political desire to reemerge on the international trading market
4) Investment capital in export industries i.e. wine      

truly opened up the world market potential for South African wines. As such, an old world wine industry becomes a new world wine producer.      

The winery: Post House Vineyards  

History and Background
 Hermann Gebers bought the farm in the picturesque area between the towns of Somerset West and Stellenbosch in 1981. Situated on a ridge, the winery offers panoramic views of Cape Point, False Bay and the surrounding Helderberg Mountains. This area is one of the preeminent wine regions of South Africa and falls under the ward of Stellenboch.

The farm was systematically planted to vine. In 1996, Nick Gebers made a couple of experimental barrels. Two vintages later, and after a stint in Burgundy, the first vintage was released. As the homestead on the farm had originally operated as a post office, serving the local missionary community of Raithby, it was a logical step to associate the wine with its postal origin. The wines were thus named Post House.     

Viticulture and Terrain

Until the early 1980s, the Post House site had a mix of tobacco and bush vines, which was systematically planted to vines. The property covers a total of 185 acres of which 111 acres are used for vineyards. Varietals were selected to suit the soil  and growing conditions. Since 2007, the vineyard comprised of Cabernet Sauvignon, Merlot, Shiraz, Petite Verdot, Pinotage, Chenin Blanc and Viognier.      

Using leaner soil, rather than more fertile soil, results in a more balanced vine. The more fertile the soil, the more vigorous the growth; this leads to the associated drawbacks of high yield and shaded fruit. At Post House  the advantage of leaner soils, results in wines with a good balance between the levels of alcohol and acidity.      

The vineyard is planted on the foothills of the Helderberg Mountains. The red varietals are planted on a gentle westerly slope while the Chenin Blanc enjoys a cooler southerly slope. The soils mainly are a conglomerate gravel on a clay base. This gravel soil is known as ‘cool ground’. This is because the gravel acts as natural mulch, shading the vine roots from the sun. The gravel /clay combination acts like a sponge, storing water during the rainy season and redistributing it back to the roots in the dry season. This ensures constant feeding of the vines, giving them a more balanced water source than simple irrigation would supply.      

The foliage is a very important element of the vine. It is both the energy factory of the vine as well as a moderator of the sun’s rays in bunch zones. It is important to have sufficient leaves to ripen the grapes to their optimum while not over shading the bunches. The trellis system is 4-6 wires for vertically trained vines known as the Vertical Shoot Positioned Trellis. Shoots are trained up allowing the sun to filter through onto the grape skin, which is essential for the development of ripe tannins and colour in red wine. Furthermore, leaves are removed on the south side of the vine around the bunch zone thereby increasing the exposure of the grape bunches to the gentle morning sun.      

The Wine: Penny Black 2006      

Named after the 1st stamp to be printed in the world, the wine is composed of the following varietals: Shiraz , Merlot , Cabernet Sauvignon and Petite Verdot.     

    Alcohol 15.1% vol
    Residual sugar 1.7 g/l
    Free SO2 22 mg/l
    Total SO2 40 mg/l
    Total acid 5.7 g/l
    pH 3.75      

Maturation potential up to 8 years. 

Our tasting:  

On our 1st pour we immediately noticed the color; a deep inky red almost purple in appearance; a rich and intense display. Upon tasting we were struck by the depth and character; layers of tastes, a smooth  almost silky texture was noticeable. We were anxious to pair this with some food.

We paired the Penney Back with some grilled NY sirloin, oven roasted potatoes, broccoli, and a fresh garden salad with blue cheese dressing. As expected, the food and wine paired exceptionally well. The grilled beef brought forward the layers of subtle flavor. In fact, the food helped us discover and appreciate the depths of flavor in the wine. This is a great wine to serve with any type of grilled meat such as lamb, beef, or pork.

Since the subtle flavors were enhanced by the food, we suspected the wine would open up over time and flavorfully stand on its own over time. We were not disappointed. After being opened for 2 hours or so, we tasted the wine once again on a stand-alone basis. Wow! The flavors were present, the wine now smoother, and the texture a silky smooth mouthful. Especially good and definitely something we would serve again.

Where to buy the wine:

     Retailers:

• Wine Warehouse of Sarasota
• Morton’s Gourmet Markets
• Longboat Key Liquors

      Restaurants:

• Treviso
• Zak’s Steakhouse

A special thank you to the folks at Terry Seitz Inc. for their support in providing information on the wine.

 

Taste Test: Bouchard Finalyson Blanc DE Mer 2007

We are beginning a tasting tour of wines from the Southern Hemisphere; in particular wines from Argentina, Australia, Chile, New Zealand, and South Africa. Today we are tasting a strong blended white wine from South Africa.

Background: Something old is something new again!

Even though wines have been produced in South Africa for 350 years, the country itself is still considered to be a new world producer. In the earliest of years, wine production and techniques were influenced by  European settlers from the Netherlands, England, Italy, and Germany. Although the South African wine industry was growing and production improving, the exportation of South African wines was still quite limited through the 20th century.

In the 1990’s a confluence of events:

1) Nelson Mandela’s freedom in 1990
2) The introduction of democracy in 1994
3) The economic and political desire to reemerge on the international trading market
4) Investment capital in export industries i.e. wine

truly opened up the world market potential for South African wines. As such, an old world wine industry becomes a new world wine producer. 

The winery: Bouchard Finlayson

Established in 1989, Bouchard Finlayson is a boutique winery dedicated to the making of Pinot Noir, Chardonnay, and Sauvignon Blanc wines of outstanding quality.

Peter Finlayson was the very highly regarded wine-maker at Hamilton Russell Vineyards in the cool-climate of the Walker Bay area in South Africa. In 1989, Paul Bouchard of the great Burgundy domaine/negociant was invited to South Africa to judge a prestigious wine competition. He offered a special prize for the top wine-maker: a visit to his home in Burgundy. Peter Finlayson won the prize, and spent a week visiting with Bouchard. Around the same time, Peter had spotted a small, coastal farm for sale in Walker Bay, which he believed had the perfect terroir for growing pinot noir and chardonnay grapes. He started a campaign of fund-raising to establish his own winery, and he persuaded Bouchard to join him in the new venture. And so, the New World/Old World partnership of Bouchard-Finlayson was born.

The climate of Walker Bay is largely influenced by the nearby, cold Atlantic Ocean rendering it one of the coolest wine growing areas on the Cape. The valley is surrounded and sheltered by a mountain barrier which traps the cloud cover and moisture brought in from the sea by the prevailing wind. The sea breezes work to keep the vines cool thereby encouraging slow ripening and flavor rich grapes.

Total annual production is approximately 12,000 cases.

The Wine: Blanc DE Mer 2007

A varietal blend consisting of 39% Riesling, 33% Viognier, 17% Sauvignon Blanc, and 11% Chenin Blanc

Alcohol: 14% vol
pH: 3.40
RS: 1.35 g/l
Total Acid: 5.5 g/l

Our Tasting:

On our 1st pour we noticed the color: a very pleasing light golden hue. Upon 1st taste we were surprised by the character of the wine. This is a big tasting wine, strong for a white but in no way overpowering. The taste of the fruit was evident and in no way overshadowed.  Since the Blanc De Mer is a varietal blend, we knew the individual characteristics of the grapes would be enhanced with selective food pairings.

We decided to make a Tuscan olive oil (spicy pepper, herbs and salt), dip some crusty bread, and see how the wine stood up to these tastes. Very nice indeed. The Riesling and Viogneir components of the wine easily handled the spiciness of the oil. It was a nice combination fruity and  refreshing.

For the next course, we served grilled Italian Grouper (olive oil, garlic, salt and pepper), carmelized grilled beets, and quinoa. With this pairing the wine was outstanding.  Citrus undertones, undoubtedly from the sauvignon blanc, truly enhanced the taste of the fish. The wine has a rich taste and an almost silky texture which pairs very well with the sweet grilled tastes of the beets and the crunchy nutty texture of the quinoa.

The Blanc DE Mer is a versatile all round white wine which can easily pair with a wide variety of foods. It will be outstanding with seafood, especially grilled firm fish such as: salmon, snapper, grouper, sea bass, or swordfish. The wine easily displays characteristics of  higher priced wines and with a retail price range of $14-$18 offers a good price to value ratio.

 Where to buy the wine:

• Retail Stores: 
  • Michael’s Wine Cellar
  • Hurricane Liquors  (Anna Maria)
• Restaurants:
  • The Waterfront Restaurant
  • Chart House Restaurant
  • Michael’s on East

A special thank you to the folks at Terry Seitz Inc. for their support in providing information on the wine.

 

 

Organic Wines: “Sorting Out” the Confusion

The truth be known, grapes have been cultivated for thousands of years and wine has been consumed in many cultures over that time frame.

Advances in agriculture  have improved production, consistency, and yield. However the grape is highly susceptible to disease, pestilence, mold and fungus. As a result, the use of inorganic fertilizers, pesticides, herbicides, and fungicides are very common in grape production especially those mass producing table grapes for everyday consumption.

Even though the characteristics of grape production are similar for grape varietals used to produce wine, the entire vinicultural process tends to be more exacting and focused on quality production. This results in “managed production” versus mass production. This is especially true for the smaller boutique vineyards and wineries.

So let’s talk about organic wine. The term “organic wine” creates a great deal of confusion for the average wine drinker. What does organic wine mean exactly? 100% organic? Made from organic grapes? An all natural/organic process? Can wine be truly organic?

The simplest definition of organic wine might be: wine made from grapes which have been cultivated without the use of any inorganic compounds such as fertilizers,  pesticides, herbicides, or fungicides. However few things in life are really that simple. The United States Department of Agriculture (USDA) through its National Organic Program(NOP) is responsible for all labeling standards for any agricultural product being sold as organically grown. Since many of the ingredients used in vinicultural process are not yet certified through the USDA, the definition of organic wines remains clouded and not truly defined.

Generally speaking there are 4 categories for organic wines:

1. 100% Organic: Made from organically grown grapes with no non-organic additives used in the wine making process
2. Organic: Made from organically grown grapes; 95% organic 5% not available organically (naturally occurring sulfite)
3. Made from Organic Grapes: Allows for the addition of non-organic ingredients like sulfite
4. Some Organic Ingredients: Contains both organic and non-organic ingredients

Adding to the murkiness of the organic definition, the use of added sulfites in the wine making process.  Sulfites are naturally occurring sulphuric compounds associated with the grape and are part of the wine making process. Sulfites act as a preservative by killing microbes and extending the life of the wine. The aging of a wine creates complexity, structure, and layered tastes. Without the addition of sulfites, most wines would need to be consumed at an early age and the pleasures of an aged wine lost.

Editor’s note: (The topic of added sulfites in the wine making process warrants further discussion, perhaps in another article.)

So where does this leave the average wine drinker today in their understanding of organic wine? Understandably confused! Until there is greater work done by the USDA and the NOP, the definition of organic wine will remain murky.

Our suggestions are simple. Wine is meant to be enjoyed either by itself or accompanied with food. Given the local food movement and the desire for more organic food by consumers, it is only natural for the selection of organic wines to grow over time. Just be aware, the variability of the organic wine definition is great.

Raise a glass an enjoy!

Some resources on Organic wines:

An Introduction and review of Organic wines available today

The Organic Wine Journal

Wineries that practice organic farming

Organic Wines from around the world

Organic wine review

 

Red or white wine, what kind of person are you?

With an increasing popularity driven by choice, style, price, and geography, the selection of wine has become more than just a color preference.  Conventional wisdom on wine and food pairing advised “red wine with meat and white wine with chicken or seafood.” While this may be safe and generally a good rule to follow, adhering to this traditional pairing style limits your culinary experience.

Sarasota Vineyard, Main Street

Today’s food preparation, while regional in style, incorporates ingredients and spices from around the world. This global melange of flavor creates depth and complexity in the dish which can be enhanced with the right wine accompaniment. Although conventional wisdom on wine and food pairing might be adequate, defying conventional wisdom can be intriguing and rewarding!

When selecting a wine to accompany a meal one of the first factors I consider is “weight.” Although this may seem a bit odd, I am trying to strike a balance between the weight of the food and the weight of the wine. The lighter the meal the lighter the wine; the heavier more complex the meal the more substantial the wine. Conventional wisdom might suggest light food=white wine; while heavier food=red wine. However the light to heavier spectrum of wine selection can be applied to white as well as red. In other words, appropriate red or white choices can often be made to accompany the same dish.

The question becomes: “How do you know what to select?” The answer: taste, taste, taste! You need to try a variety of wines to develop an understanding of your preferences. Once you find something you like, keep a record noting the geographic region and varietal type for example: California Riesling or Australian Shiraz. From that base, you can begin to expand your knowledge by exploring within the varietal for example: Rieslings from California vs. Germany vs. Australia. Alternatively you can explore the varietal within the same region for example: California Cabs (Cabernet Sauvignon) from Napa vs. Sonoma.

The possibilities to expand your knowledge of wine are limitless and at first pass may seem daunting. However a little planning and structure can turn the experience into a tasteful adventure. One way to accomplish this is by attending various wine tastings offered by local wine retailers or restaurateurs. Usually offering 3-5 wines, these tastings are a great way to explore a range of wines from a region and/or vineyard. Some local spots for tastings in the Sarasota area are the following:

MoZiac on Main Street

Restaurants:

MoZiac (tastings every Saturday afternoon)

Bijou Cafe (tastings every 1st Friday of the month through October)

Sarasota Vineyard (regular tastings; free tasting on August 13th 5:30-7:30)

.

Retailers:

The Wine to Buy

Total Wine and More

The Wine Warehouse