Happy Earth Day!
As originally seen in the April issue of Galveston Monthly magazine.
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Certified Napa Green for both their winery and their land,
St Supery’s Estate Vineyards has produced a crisp, fruity spring sipper. Their 2012
St Supery Sauvignon Blanc has pronounced aromas of grapefruit, guava
and lime. It is medium bodied with mouthwatering acidity, the flavors match the
aromas with just a touch of bell pepper in the long finish. Approximately $15,
try it with tortilla chips with crab and mango salsa.
Benziger Family Winery has been a California leader in
producing wines with a conscience. Their entire line is produced from earth
friendly grapes from the certified sustainable program that produced the
following Chardonnay on up to their organic and biodynamic wines. The 2010
Benziger Carneros Chardonnay is full bodied with fresh aromas and
flavors of juicy ripe peach, green apple and coconut, with crisp acidity and a
smooth finish. Approximately $12, serve it with grilled chicken and grilled
vegetables.
Yangarra Estates produces wine biodynamically in McLaren
Vale in South Australia. Winemaker, Peter Fraser grew up on a conventional farm
but became inspired to go organic and then biodynamic after attending a seminar
that resonated with him on this subject. In regards to some of the more unusual
methods, he says “There is stuff that we do that I can’t explain why it works
but it does, so I keep doing it. There is no science.” He is certain that he
ends up with healthier soil and higher quality grapes. The 2011 Yangarra Shiraz has
rich aromas and flavors of blackberries, pepper and potting soil with a full
body, sweet ripe tannins, clean acidity and a long savory finish. Priced at
$25, try this with Asian spiced short ribs. Check out Yangarra’s Viognier and
Grenache, as well.
The 2010 Coyam is a red wine blend made
from biodynamically grown grapes from the highly regarded Colchagua Valley in
Chile. This wine has aromas and flavors of ripe raspberry and plum with sage
and a touch of graphite, it is full bodied with moderate, slightly grippy tannins,
clean acidity and a long herbal-laced red fruit finish. I tasted this with
winemaker, Noelia Orts, recently where she expressed the Coyam winemaking
philosophy was “not to make coca-cola, but to express the year.” 2010 was a
colder than average year with heavier than normal spring rainfall, the warm,
dry summer led to concentrated aromas and colors in the fruit and in the wine.
It is priced at $29, serve this with coffee rubbed filet and mushroom risotto.
Emiliana Organic Vineyards also produces affordable organic wines from Chile
under the labels Natura and Nova and a higher-end biodynamic premium wine
called Ge.
Thank you for the food pairing suggestions. They are always fab.
ReplyDeleteThank you for reading and commenting!
DeleteMy wife want to serve the Cava at 55 degrees. Is that OK?
ReplyDeleteIf no one has told you this yet, let me be the first, your wife is always right!
DeleteCorrect temperature is really a matter of personal preference.
However, 40-50 degrees Fahrenheit is recommended. If you want it colder, good points to make are that a wine will keep its freshness, fruitiness and bubbles longer and better in a well chilled bottle and it will seem more balanced.