I’ve only been to Texas once. We went to a friends' wedding in Marfa, a town in way, way, way, West Texas.

Such a spectacular setting for a wedding!

At the time, I didn’t know anything about the town, but art lovers will know it as a famous art destination. It’s the home of notable artistic sites like the Chinati Foundation and Prada Marfa. 

Untitled concrete works by Donald Judd at the Chinati Foundation.

If I had preconceived expectations of the trip, they were shattered. Everyone local we spoke to seemed to have at least three jobs; those they had to make money, and then art(s) they practiced. The town is almost an art installation in itself and almost seemed out of time. 

For me it also reflected a romantic ideal of “Texasness,” even if it’s extremely different (to my understanding) from many other places in modern Texas. This might be why it’s been used as a filming location for movies like There Will Be Blood and No Country for Old Men. That and the dramatic, expansive vistas. 


I was sent a couple of samples by Texas Fine Wines from Duchman Family Winery for this month’s Wine Pairing Weekend (#WinePW) event celebrating Texas wine. The winery is located near Austin, which isn’t  really near Marfa at all, but in a weird way, drinking these bottles kind of reminded me of that trip: whatever I was expecting of these wines, they weren’t it. I’ve had wines from Texas before –some good, some bad– but most of them have been on the big, intense side. These wines had fruit that reflected the warm climate, but they weren’t over-the-top intense. They were elegant, and yet also spoke of the rustic terroir. This is particularly true perhaps the Aglianico I received, which I’ll be focusing on today.

But before we get to the wine, let’s talk about Texas wine country. You might be thinking, they make wine in Texas?!” – yeah, actually they make wine in all 50 states. Texas actually is the 5th in the US in terms of production, and its history dates back to the mid 1600’s when wine was made here by Franciscan priests.

Apparently, the entire wine drinking world today owes a collective debt of gratitude to a Texan. In the late 1800’s T.V. Munson of Denison, Texas established a vineyard in which he conducted research, experimented, bred vines, and also had a commercial nursery. He had one of the greatest private plant breeding programs ever developed. Here, he was able to make his most important contribution to the wine world.

Just at this time, Europe’s vineyards were being decimated by phylloxera. T.V. worked with the French wine industry to develop the phylloxera resistant rootstocks that would save the industry. Once they figured out that the problem was due to a pesky insect, and that American rootstocks were resistant, the work of grafting vitis vinifera vines onto resistant rootstocks occurred here. Munson organized dozens of workers and land owners to collect dormant cuttings for shipment to southern France. These vines became the breeding stock for the rootstocks that saved Europe’s industry!

Map borrowed from this site.

Today, Texas is home to over 400 wineries and over 4,550 acres planted under vine. It has eight AVA’s, the largest of which is the Texas Hill Country. It has two sub-regions, Bell Mountain and Fredericksburg in the Texas Hill Country. The others are Escondido Valley, Mesilla Valley, Texas Davis Mountains, Texas High Plains, and Texoma.

 

THE WINE & PAIRING

 

Duchman Family Winery is located in the Texas Hill Country, but sources most of its fruit from the Texas High Plains AVA, where temperatures are a bit cooler. This area is generally developing a reputation as one of Texas' best areas for fine wine. The winery was founded in 2004 by Drs. Lisa and Stan Duchman. They love Italian grape varieties and saw similarities between the climate and weather patterns of parts of Italy and parts of Texas, in particular the Texas High Plains. They hired a viticultural consultant, Bobby Cox, and winemakers, Dave Reilly (current head winemaker) and Mark Penna, to make the dream a reality.

Today, we’re looking the Duchman Family Winery Aglianico Oswald Vineyard 2015. Aglianico is grape from southern Italy that tends to make really big, bold wines that are high in tannin and acid. We’ve explored Aglianico from its home country before on the blog, so invite you check that out here.

(BTW: If you’re wondering how to pronounce it, listen in here.)

The choice to plant Aglianico in Texas makes a lot of sense to me, since it’s a grape that likes to be warm and dry. I expected deep, dark juice to pour out when we opened the bottle, much like what I’m used to from Italy; instead it was considerably lighter and more translucent in the glass than I thought it’d be. I was intrigued. 

Disclosure: While these wines were provided as media samples, all opinions are my own and no other compensation was received.

Greg and I picked up notes of dusty cherries, warm earth, pomegranate, orange rind and flowers on the nose. We got similar notes on the palate, along with bramble, dried herbs, cola, cloves, and quite a bit of earthiness that was kind of silty with a mix of sand and stones. On the palate the cherries were somewhat dried, and Greg also picked up on some dried apricot notes, which clicked for me once he said it. It had medium, but perceptible acidity, and medium, chalky tannins. The wine is high in alcohol, but didn’t feel overpowering — it felt more medium bodied, although it rounded out and felt fuller once it had gotten some air. Besides the earthy notes, there was also a good amount of delicacy and finesse to the wine.

Given that we were having a wine from Texas, I thought it’d be fun to make a brisket. After tasting the wine though, we decided that my normal ideas brisket didn’t seem quite right. (Maybe if I had a smoker  . . .) This wine was talking of Texas and Italy, mixing a little of both, and still kind of doing its own thing.

I decided to make the brisket in our Instant Pot, for easier weeknight cooking. I found this recipe on the Spruce Eats, which served as a blueprint, but then I applied flavors we thought would work after tasting the wine.  I also served us some roasted vegetable and salad on the side.

The result was fantastic. Greg thought the tannin came out to play a little more in the match, but in a good way. I thought the combo teased out more savory tobacco and herb notes in the wine. Altogether, it was a pretty seamless combo. Bonus, the brisket leftovers are delicious in lots of different ways!

I also received a bottle of Roussanne from Duchman, which I also really enjoyed, and will be sharing that soon on Nibbling Gypsy.

OTHER POSSIBILITIES

Look for medium to full bodied red wines with a balance of fruit and earthiness to pair with this dish. I’m thinking Barbara or Temporarily might make other good options.

I think this wine would be pretty versatile, but keep it savory. It liked the meat, tomatoes, and herbs in this dish.

 

THE GEEKY DETAILS

I couldn’t find a tech sheet, so we’ll keep this short and sweet today. Alcohol is 14.4%.

 

MONEY TALK

This bottle is priced at $30 on their website, which I think is a Solid Buy.

We definitely celebrated Merlot month around here.

A couple of weeks ago I shared Exploring California in 5 Merlots. These Merlots were from different areas of California and all were pretty reasonably priced. However, I received quite a few more media samples for participation in #MerlotMe month than I was able to cover in one post, so the party continues, and I’m sharing these today, JUST under the wire for International Merlot Day. (That’s right, Merlot also has a day.)

In this post, we’ll be looking at 5 more Merlots, but this time I’ll be looking at a batch for when you want to kick things up a notch. We all have moments when we feel like something a little more spendy, whether it’s for a special occasion or just because. Sometimes you’ve just gotta “treat yo self!”

Merlot is a great option in times like these because you’ll typically get extra bang for the buck at any price point. Today’s wines are all from Napa, a region that generally pricey. It’s known for Cab, which can be even pricier. The Merlot-based wines can deliver just as much pleasure for comparably less money, regardless of the price bracket you're working in.

Napa doesn’t need much of an intro. It’s definitely California’s most famous winemaking region. That said, the AVA’s in the area are very diverse. Napa Valley was created by geological events that have occurred over the last 150-million years, and as a result there’s a crazy array of soils. So where appropriate, we’ll take the opportunity to get to know some of these individual areas a little bit.

Map borrowed from Wine Folly.

Winemaking and vineyard details are taken from the tech sheets and/or websites.

Long Meadow Ranch Napa Valley Merlot 2015 with Mushroom and Butternut Squash Risotto 

SRP: $37 (Sample). Not a crazy splurge, so it’s perfect for when you’re just feeling a touch extra.
Blend: 95% Merlot, 2.4% Cabernet Sauvignon. 1.8% Petite Sirah, 0.8% Petite Verdot.
Alcohol: 13.5%

Winery: The winery has a long history dating back to the late 1800’s. Today it’s owned by Ted, Laddie, and Christopher Hall – it was purchased by the family in 1989. Long Meadow Ranch is engaged in full circle farming – they employ integrated farming systems that rely on different parts of the ranch to contribute to the health of the whole. In addition to vineyards, they have olive orchards, cattle and horse breeding, vegetable gardens, and poultry for egg-laying. Each piece feeds the whole and everything is certified organic. In addition, they make their own compost and use solar power.

This isn’t the first time I’ve featured once of their wines. Check out their rosé here and here.

Vineyard & Winemaking Deets:  Organically farmed, as noted above. They’re also certified under Napa Green. The wine was aged in 30% new French Oak.

Area:  Grapes grown at their Mayacamas and Rutherford Estates. Their Rutherford Estate sits on a mineral-rich benchland that was once a riverbed.Tectonic plate movements and volcanic activity, and erosion and intermingling over time have created complex alluvial fans that radiate from the hillsides and through the valley floor. The most famous of these alluvial fans is the Rutherford Bench. The Mayacamas Estate is nestled in the mountains high above the Rutherford Bench.

Tasting Notes: Red plum, black cherry, vanilla, hints of tea and dried leaves on the nose. On the palate, notes of licorice, dutch chocolate, and white pepper joined the red plum and cherry notes. There was also a little touch of bitterness, along with tobacco, tomato stem, and medicinal herbs on the finish.  It was medium bodied, with medium acid, and medium/medium+ tannin.

Pairing: We paired this with butternut squash and mushroom risotto topped with shredded chicken and crispy sage. You could just as easily leave the chicken off  and keep it vegetarian. The wine was a good weight to match the food. More earthiness came out with the food, as well, and the white pepper and herb notes were heightened.

The winery also recommends beef, smoked baby back ribs, and barbeque pulled pork sandwiches with this wine. 

Materra Right Bank Oak Knoll District 2015 with Roasted Chicken and Roasted Veggies

SRP: $50 (Sample)
Blend: 99% Merlot, 1%
Alcohol: 14.5%

Winery: Brian Cunat grew up in the Midwest on a farm which gave him respect for farming. Later, he and his wife Miki traveled to Napa Valley and they fell in love with the area. They decided to buy a 50-acre property in Oak Knoll in 2007, then hired an expert team of vineyard managers and winemakers. The family is involved in the operations on a daily basis, though, and it’s become a full family affair.

Vineyard & Winemaking Deets: The winery is certified by Napa Green.
The wine is aged 22 months in new French Oak.

Area:  Oak Knoll District. This area is on the valley floor, near the southern end of Napa Valley, so it’s cooler than many areas of Napa, as it’s closer to San Pablo Bay and feels some of its marine effects. It’s known for wines from Bordeaux grapes (Cab, Merlot, Cab Franc, Malbec, and Petit Verdot) that are actually reminiscent of Bordelais wine –  typically, Napa’s take on these grapes tends to be much bigger and bolder.

Tasting Notes: Appropriately, this wine is paying homage to Bordeaux with the name “Right Bank,”  referring to the area of Bordeaux on the right bank of the Gironde River and specializes in Merlot. Of all the wines we tried, this one was really the most reminiscent of the Bordelais style to my palate. (Or course, still with riper California fruit notes.) When I poured this for Greg, without telling him what it was, he knew it was a step-up in quality. It was very elegant and well-made. It had notes of plum sauce, ripe raspberry, black cherry, and light vanilla and cocoa. On the palate, there was a whole mix of berries, cherries, and red plums. It was velvety with a light cocoa, like chocolate pudding, and a little pencil lead. It was medium bodied, with medium acid, and medium tannins that were fine grained and little dusty. This was a mutual favorite.

Pairing: We had this with roasted chicken with root vegetables. I basically made the same way as I prepared this spatcocked chicken, but instead of za'atar, I used Trader Joe’s Umami Seasoning and this Napa Valley Blend I’m fond of. Use your favorite. Leftovers from this chicken got shredded up and put on top of the risotto above. The wine and the chicken worked really well together thanks to the medium body and elegant nature of the wine. The wine also reflected the spices and herbs on the chicken nicely.

 

Markham Vineyards Yountville Estate Merlot 2015 and Surf & Turf with Friends

SRP: $55. (Sample)
Blend: 75% Merlot, 18% Cabernet, 7% Cabernet Franc
Alcohol: 14.2%

Winery:  Markham Vineyards celebrated 40 years of winemaking in 2018, however, the winery’s history goes back even further. It was commissioned to be built in 1879 and they’re currently the 4th oldest continually running winery in Napa county operating under this original bond number, albeit under different owners and names.

On their website Markham’s winemaker Kimberlee Nicholls notes that “Merlot is the first wine I fell in love with when I arrived in Napa. In my opinion, it is the perfect food wine.”

Vineyard & Winemaking Deets: Markam’s wineries and vineyards are by certified by Napa Green. Fun fact, the budwood for their Merlot vines originally taken from the Three Palms Vineyard. The wines if fermented in 100% stainless steel, then is aged for 15 months in new French oak barrels.

Area:  Yountville. This AVA is right in the heart of Napa Valley, halfway between San Pablo Bay and the southern end of Mount St. Helena. Most of the vineyards here are located on the valley floor. Vineyards for this wine are located at the southern end of the famous Rutherford Bench area. The soils are well-draining, sitting atop ancient alluvial fans.

If you’re ever in the area, downtown Yountville is also a great place to stop. It also happens to be home to Thomas Keller’s French Laundry and Bouchon.

Tasting Notes: This was a hedonistic wine with deep mocha and roasted plums and espresso. There were touches of soy and savory herbs. I didn’t take full structure notes in the moment, but it was a full-bodied and structured. This was a mutual favorite from the batch for both Greg and I.

Pairing: We enjoyed this wine during a surf-and-turf- cookout with friends. It was excellent with the steak, and Greg noted he also really enjoyed it with sweet potatoes.

Pahlmeyer Merlot Napa Valley 2016 with Beef Wellington

 

SRP: $90 (Sample)
Blend: 97% Merlot, 2% Malbec, 1% Cabernet Sauvignon
Alcohol: 14.9%

Winery: Jason Pahlmeyer was an attorney who became captivated with wine. He found a partner who owned an estate in Napa and they set about reimagining the vineyard. They sought assistance from professors at the University of Bordeaux, and searched out the best clones of Bordeaux  varieties from vineyards in France and brought back their “suitcase clones.” They brought them back through Canada and actually got caught along the way. Here’s a fun excerpt of the story from their website:

Jayson's partner smuggled their “suitcase clones” to the U.S. through Canada. All went off without a hitch until their final truckload, when the border authorities uncovered the French vines. Ordered to surrender all their contraband, they kept their French clones hidden and instead turned over to the unwitting patrollers clones purchased from U.C. Davis.

The vineyards were planted in 1981, and they’ve have a pretty amazing set of winemakers come through there over the years. Bibiana González Rave currently holds that position and she is one amazing lady. (She was San Francisco Chronicle’s Winemaker of the Year in 2015, and I highly recommend the read.)  I’m happy to say to have had the very great pleasure to get to know her a little bit over the last couple of years, and she was on my panel this year for Bâtonnage: "Pathways to Inclusion: But How, Really?" I invite you to listen to that here. She also has her own line of wines called Cattleya  which I highly recommend, as well as Shared Notes which she makes with her husband Jeff Pisoni.

I was admittedly very excited to receive this wine as a sample, to get the chance to taste an example of her wines I’d not had before.

Vineyard & Winemaking Deets: The vineyards are farmed sustainably, taking careful measure to prevent erosion, and use organic compost. 100% free-run juice was used for this wine. Great care was taken to sort the grapes, through multiple stages to ensure only the best fruit was used. The fgrapes underwent five days of cold maceration. After primary fermentation, the grapes were gently basket pressed. The wine was aged in 85% new French oak barrels for 20 months.

Area:  Atlas Peak and Rancho Chimiles. Pahlmeyer’s estate vineyards are on Atlas peak, so I’m going to focus on that today, but Rancho Chimiles has a really interesting history you can read more about here. Atlas Peak is one of the highest points in Napa – the highest vineyards are planted at 1665 feet above sea level. The Foss River is largely responsible for the terroir here, rather than the Napa River, although it does eventually meets the larger river. The soils are mostly volcanic and highly porous, which is good for drainage, and lends itself well to high-quality wines. Sadly, this area was hit hard by the wildfires of 2017.

Tasting Notes: On the nose, there were notes of blackberry, black cherry, blueberry, boysenberry, light chocolate, light spice, hint of bramble, red flower petals. A similarly lush combination of fruits returns on the palate, with light bramble, white pepper, and a hint of anise. It was medium + to full bodied in body, medium tannins, but with sufficiently fresh acid to hold it all together. This wine had a great combination of elegance and richness, like a velvet glove and I relished every sip.

Pairing: I decided to embark on a quest of experimenting with Beef Wellington. We paired this wine with the first iteration. I was fairly faithful to this recipe from Delish, with the exception that I used hanger steak, instead of the traditional tenderloin. It was a fantastic match.

Blackbird Vineyards Illustration Napa Valley 2013 with Filet Mignon and Roasted Beets on Salad

Average Price: $106 for this vintage (Not a sample. I pulled this one from “the cellar.”)
Blend:  60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon
Alcohol: 14.5%

Winery: Blackbird Vineyards is located on a former walnut orchard which was planted to Merlot vines in 1997. It was purchased by Michael Polenske in 2003. Much like a couple of the other wines above, the wines were inspired by the wines of the Right Bank of Bordeaux.

Vineyard & Winemaking Deets: They farm sustainably, rarely using commercial pesticides, herbicides, or artificial fertilizers. Organic materials from farming and harvest are put back into the soils as compost. All wines are fermented via native yeasts. I couldn’t find a tech sheet for the 2013 vintage, but according to their website the 2016 spent 21 months in French oak barrels - 75% new, 25% seasoned. They consider this the most luxurious wine in their portfolio.

Area:  Blackbird sources fruit from around Napa, but they’re based in Oak Knoll, which we covered up above.

Tasting notes: High-toned with notes of violets, orange rind, cherry, red plum, raspberry, and vanilla on the nose. On the palate, there were notes of kirsch, herbs, and that hint of orange rind. It had bright acidity, was medium to medium + body, and had a little grip on the finish. Even though it has a few years on it, I thought it could use a few more since it was still taught or decant.

Pairing: We paired this with filet mignon, which I prepared sous vide. I also prepared a little pan sauce to serve on top. On the side, we had salad and roasted beets. I also had some chimichurri around, so we played around with that as well. The wine was very good with the steak and pan sauce. In large amounts, the chimichurri tended to throw it off a little bit; however, in small amounts or bites where there was a little of everything, it all worked together solidly well.

Once upon a time, in a land far, far away, a Baron lived in a beautiful castle on a hill, surrounded by woodlands, in a kingdom renowned for its delicious wines. The Baron, however, thought the wine could be perfected, so the Baron labored in his castle  and researched away for many years. Decades past, then at long last the Baron finally perfected his magic recipe. With this recipe, he created a wine that would become famous throughout the land and far beyond. The Baron shared the recipe, and the people rejoiced!  . . . and they drank wine!

It’s not too often that we can trace the “fairytale” origin stories of wine with clear specificity to specific places and people. However, Chianti Classico’s history is well documented going quite a ways back. Wine has been produced in this small wine-region for more than 2000 years, and it has been recognized as wine-region since the 13th century. It's no wonder it's probably Tuscany's most famous wine region. In 1716, Gran Duke Cosimo III de’ Medici issued an edict defining the borders as including the townships of Radda, Gaiole (the location of our castle), and Castellina in addition to the township of Greve (including Panzano), making it the first geographically demarcated wine area.

The story of the Baron up top is true . . . ok, fine, the recipe isn't actually magical. The Baron in question was Barone Bettino Ricasoli. He was also a statesman and even served two rounds as Prime Minister of Italy. His family has been linked to wine since 1141, at which time they already possessed Brolio Castle. They were among the first in the region to dedicate themselves to the improvement of agriculture and vineyards. The company remains in the family today. The winery is also the oldest in Italy!

In 1872, the Baron recorded the “Ricasoli Formula” in a letter, recommending that the region’s wine be based on Sangiovese ‘for bouquet and vigour.’ Canaiolo was permitted to help soften the wine. Finally, Malvasia was also allowed, but it was recommended for wine intended to be drunk young.  When the DOC was created in 1967, it largely followed the original formula and required between 10-30% of the white grapes Trebbiano and Malvasia.

The rules have changed a little since then and the white grapes are no longer allowed. Today, Chianti Classico wines must contain a minimum of 80% Sangiovese, and the remainder can be made from native grapes like Canaoiolo or Colorino, plus international varieties Cabernet and Merlot. Nonetheless, the Baron’s formula is the basis for the modern wine of the region. 

Map courtesy of WineFolly.com

The region’s borders have also experienced fluctuations over time. (We’ve covered some of this before in this post here, so I’ll try to keep it brief.) In 1932, the area was substantially enlarged, then this new bigger area was legally recognized when the area became a DOC. The problem is that this bigger area includes a lot of varied terroir, a lot of which are flat and dramatically different from the original zone. In addition, there were a lot of quality control problems throughout the region that dragged down the reputation of Chianti as a whole. Eventually the area began to see the need to correct their damaged reputation and better it's quality standards. In 1984, the entire Chianti area was elevated to DOCG status. The Chianti Classico zone was given its own DOCG in 1996, following close to the original borders.

Our Misadventures at the Castello di Brolio

Note: As a member of the wine industry and media, our visit and lunch at the Castello di Brolio were comped. No other compensation was received and all opinions are my own.

The Ricasoli’s Castello di Brolio, is kind of like ground zero for Chianti Classico. The cool thing is that’s still there and it’s open to visitors. Greg and I actually had the chance to visit when we were in Italy last year. To be honest, we had some misadventures in the process. 


We got slightly lost while trying to find the entrance. I’m really not sure how, but we made a wrong turn once we got into the complex, which is actually rather large and has different areas. (They have 1,200 hectares altogether.) We somehow managed to find ourselves hiking around in circles in the surrounding woods, rather than heading to the castle’s tourist entrance. (It would have been very lovely, if we hadn’t been so anxious.) By the time we got to the right place, we were very late and had missed the start of our tour.

Worse yet, Greg had picked up a nasty cold or flu bug on the flight over from the States, and it would last the entire duration of our two-week trip. Poor guy, he was such a trooper! It’s saying a lot that we had as great a time on this trip as we did. That bug hit him hard, and it chose to throw him its most aggressive punch right at this particular moment. Just as we managed to find where we were actually supposed to be, Greg found he couldn’t go on.

Once we cleared everything up regarding our reservation, it was decided that I would briefly explore the exterior of the castle on my own for a bit, then rejoin the tour we were supposed to be on at a set upon time. In the meantime, Greg would up curl on a series of benches. 


I feel some guilt about this, but while I left my poor husband positively looking like death, I really enjoyed my stroll around the castle. Like a child, I had myself a lovely game of make-believe, imagining myself living a courtly existence during the time of the Medici.
 
The first stones of the castle were laid in the middle ages, then later came to the Ricasoli family through an exchange of lands. The castle has been through a lot in its long history. It suffered through numerous attacks from the Aragonese and Spanish during the fifteenth century, to disputes in the seventeenth century, and even aerial bombings during the Second World War. It’s been rebuilt and modified many times, so it shows the architecture of many different eras.

No, you're not tripping. They also host art installations on the property.

We’re going to have to go back someday so that Greg can finally experience it too. I highly recommend this as a stop for wine lovers visiting Tuscany.

Food Makes Everything Better

I’ll get to the next part of the visit in my next post, and also cover some of the modern history. In the meantime, I’m going to fast-forward a bit here. I’m very happy to say that my husband did not die on the bench I left him on. As often happens, a good meal helped to make everything right in the world again. 

No longer suffering from cold sweats, Greg has regained life and color in time to enjoy lunch on the patio.

After the tour, we had the chance to have lunch at the Osteria di Brolio. He was already feeling considerably better by the time we got to the restaurant thanks to his rest, and he was MUCH better by the time lunch was over.

We enjoyed pours of two Barone Ricasoli wines with lunch. Both wines are from the 2015 vintage, which was a very good in the region. Snap these up if you see them. Winemaking deets are taken from tech sheets on the website. 

 

Brolio Chianti Classico Riserva DOCG 2015

Average price: $27

Grapes: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon

Winemaking Deets: The Riserva is produced from a selection of estate-grown grapes, and reflects all the soil characteristics of Brolio which include sandstone, marl, marine deposits, and alberese soils. (We’ll get more into soils next time.) The vineyards have different exposures, are planted at 260 meters to 500 meters (853 to 1,640 feet) above sea level. Fermentation in stainless steel tanks with 14-16 days of skin contact. The wine is aged for 18 months in tonneaux of first and second passage.

Tasting Notes: This wine showed notes of deep black cherry, plum, light spiced, mixed pasta sauce herbs, and a touch of cinnamon. That black cherry came back on the palate, along with tomato paste, hints of cedar and sandalwood, leather and black tea. It was lush, with tannins that were definitely present, but fine and silky.

Castello di Brolio Chianti Classico Gran Selezione 2015

Suggested Price: $70
 
Grapes: Sangiovese, Cabernet Sauvignon, and Petit Verdot

Winemaking Deets: Only made in the best vintages, from a meticulous selection of the best grapes from the estate’s best vineyards. The grapes used for this selection come from vineyards facing south/southwest at 250 to 450 meters above sea level. Each lot of grapes is treated separately.

Tasting Notes: Deep, dark plums with a mix of red and black berries. Fine black pepper creeps in on the palate, along with savory herbs, pine needles, tobacco, and lots of iron minerality. This is a bigger wine with lots of tannins, which were still young and chewy. This is one to decant or lay down as I think it will only get better with time, although it was beautiful then.

Both of these wines were still very young and could definitely spend some time in the cellar.

Admittedly, once we got to lunch, I stopped taking as careful notes, and didn’t detail how each of these worked with each dish as I often do. I think that I was just happy to have Greg back. All the same, I think everything generally paired well together.
Here’s what we ate:

• A Taste of Tuscany's Gran Selezione by Vino Travels
• A Taste of Tuscany Without Leaving Home by My Full Wine Glass
• Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli Chianti Classico by A Day in the Life on the Farm
• Can’t Serve Chianti Without Olive Oil by L’Occasion
• Castello di Brolio Olio e Vino: Schiacciata all'Uva + 2015 Barone Ricasoli Chianti Classico Gran Selezione from Culinary Adventures with Camilla
• Chianti Classico Reaches New Heights: Reflections on the 2019 Anteprima from Avvinare
• Garlic Broccoli Pasta with Italian Olive Oil from Cooking Chat
• Gran Selezione: Pinnacle of the Chianti Classico Ladder? from FoodWineClick!
• Guazzetto Paired with Barone Ricasoli Chianti Classico Gran Selezione Castello di Brolio from Enofylz Wine Blog
• New Discoveries On The Rich Tuscan Wine Map from Grapevine Adventures
• Ricasoli Chianti Paired with Tomatoes 3 Ways from Asian Test Kitchen
• Shrimp Marinara Wine Pairing...from Maremma Toscano by Steven’s Wine and Food Blog
• Tasting Tuscany: Tuna, Beans, EVOO, Chianti, Vermentino by Wine Predator
• Traditional Italian Soup Paired with Chianti Classico from Always Ravenous
• Tuscan Temptations: Ricasoli Brolio Chianti Classico 2016 with Grilled Chicken Sausage Ragu over Polenta Muffin from Grape Experiences

Additional resources used for this post: 
Consorzio Vino Chianti Classico
GuildSomm.com 
The Oxford Companion to Wine via Jancis Robinson.com.
Wine-searcher.com

Happy Halloween! Today we have all kinds of treats, no ticks.

Wine, cheese, and ice cream are some of my very favorite treats.
Separately for sure.
Wine + Cheese: Well, obviously.
But Wine+Cheese+Ice Cream altogether?! 
It turns out the answer is a big ‘Hell Yeah!’



Over the weekend Greg and I had the chance to attend a media event hosted at Domaine Carneros to celebrate the launch of their new Wine & Cheese ice cream flavor, a collaboration between themselves, Humphry Slocombe, and Laura Chenel. All good things coming together!

Disclaimer Moment: Full disclosure, I started working with Domaine Carneros in a PR capacity earlier this year. However, all opinions in this post are my own and I have not been paid for this post. Moreover, I’ve been a big fan of their wines for a very long time. It also happens to be one of my favorite places to stop in Napa. It’s such a beautiful spot! In case you don’t believe me, here’s photographic evidence from a few of my visits over the years – all long before I began working with them. 

Top Left: My first trip was during my friend Dana's bachelorette weekend, several years ago now. Top Right: Goofing off with my mom and Greg, my dad was taking the picture. Bottom Left: With my friend Kristie Tacey, our friend Laura was taking the picture. Bottom Right: With a group of buds, including my bestie Anto, good friend Wei, and Greg.

Back to the ice cream! The Wine & Cheese Ice Cream was developed by Humphry Slocombe and features ice cream using Laura Chenel’s Original Chef’s Chevre with swirls of Domaine Carneros’ Pinot Noir. This is actually the third flavor collaboration between Humphry Slocombe and Domaine Carneros, the prior flavors being Cherry Fizz in 2018 and Rosé all Day Sorbet in 2017. This is the first time Laura Chenel’s cheeses have been a part of the mix.


We’ve encountered more than one skeptical look from people when we’ve told them about this flavor, but it was honestly so delicious. I love berry cheesecake ice cream and this is in that vein, but a little less sweet and more sophisticated. The flavors blend beautifully. The goat cheese creeps up on the finish in a pleasant way, so that its present and distinct without being overpowering. For it’s part, the Pinot almost reads a bit like an elegant cherry sorbet.

Let’s be honest, when it comes to oddball flavors, Humphry Slocombe has pretty rightly earned the benefit of the doubt. They have a long history of turning seemingly weird flavor combos into delicious ice cream. This one will be available for a limited time starting on November 4th at all Humphry Slocombe scoop shops, via Goldbelly, and at Domaine Carneros. I’m still dreaming about it, so I’m going to have to get my hands on some more.

The fun didn’t end there, though. We also had the chance to taste flights of Domaine Carneros’ wines with a selection of  Laura Chenel’s cheeses, and you know I love to mix and match to see what works.

Let’s start with the cheese.

 

The Cheese

Laura Chenel spent a decade working and studying in Europe, New York and the San Francisco Bay Area. When she eventually returned home to Sonoma County in the 1970’s, she'd grown very interested in natural foods. She also wanted her work to connect her to the land, so that she could be self-sufficient. She ultimately decided to buy goats and grew attached to them. Her herd grew and the cheese-making began.

Nowadays, the company also sources milk for their cheese, but they only work with family farms across the western US, with whom they maintain close, cooperative relationships. They were also the first creamery to earn LEED Gold Certification. They use 100% solar power and recycle their water. 

Chef’s Chevre

Their original. Creamy and tangy goodness.

 

Creamy Brie

A tangy twist on a classic favorite. This cheese has a thin, bloomy rind with the velvety texture we all love in a brie. The flavor is in line with what you’d expect from a brie as well, but with grass and citrus notes in the mix.

Crottin

A notch up in sophistication. This is a soft-ripened, aged goat cheese with a wrinkled, bloomy rind. A dense center is surrounded by a luxuriously creamy layer. The citrus and grass are still in these, but they're joined by mushroomy notes from the aging.

Ash Rind Buchette

I’m in love! This is a soft-ripened goat cheese that takes its inspiration from a traditional style from the Loire Valley made with Geotrichum candidum rinds. (Geotrichum candidum is a microorganism with both yeast and mold forms.)  This one is dusted with vegetable ash and aged for 8-12 days. It was tangy and earthy, with a chalky, dense center surrounded by a creamy, oozy layer just below the rind. I found this cheese to be surprisingly versatile for pairing among the wines as well.

How tempting are these cheeses?! They were as good as they look.

The Wines

Domaine Carneros was founded by the family behind Champagne Taittinger. Beginning in the late 70’s, Claude Taittinger searched for a long time to find an ideal location for a U.S. project. In 1987 he chose the spot the domaine is now on in Carneros, which marks the southern end of Napa and Sonoma. It holds the distinction of being the only AVA to straddle the two counties – Domaine Carneros is on the Napa side. It’s located north of San Pablo Bay, which brings fog and cool breezes to the area. The cooler climate makes Carneros ideal for the Pinot Noir and Chardonnay grapes used in the traditional method sparkling wines Domaine Carneros is known for.



Domaine Carneros’ fairytale château pays homage to the 18th century Château de la Marquetterie, Taittinger’s home in Champagne. But they’re more than just a pretty face. In addition to being incredibly beautiful, Domaine Carneros is also very committed to sustainability. For example, in 2003, they installed the largest solar power system of any winery in the world. They’re also certified by Napa Green, the California Sustainable Winegrowing Alliance, and Fish Friendly Farming as well.

Eileen Crane is the Founding Winemaker and oversaw the development of the winery and vineyards. Today she is CEO, while Zak Miller is the Sparkling Winemaker and TJ Evans is the Pinot Noir Winemaker. I LOVE their bubbly wines, but today we’re going to look predominantly at their still Pinots, as they were the intended focus of the tasting. 
 

2017 Avant-Garde Pinot Noir ($29)

Winemaking Deets: The fruit for this wine is sourced from all five Domaine Carneros vineyards in Carneros. The wine is fermented in small open-topped tanks and then aged for 8 months in Burgundian French oak barrels from cooperages that are specially selected to complement the aroma and flavor profile of this wine.

Tasting Notes: Bright cherry and berry flavors, accented by  floral notes and baking spices. A very versatile Pinot.

Cheese Pairings: This was the intended pairing with the original chevre and it did work quite well. It was also solid with the Ash Rind Buchette.  I didn’t like it as much with the Brie. 

2016 Domaine Carneros Estate Pinot Noir ($44)

Winemaking Deets: This wine is also sourced from their five different Estate Vineyards. The grapes were gently de-stemmed, leaving many whole berries. A cold soak followed for five full days prior to fermentation, which took nine to twelve days in small open-topped vats. The fermenting must was punched down three times a day to heighten color and flavor development. After pressing off, the finished wine went directly into French Oak barrels where it rested for ten months until bottling.

Tasting Notes: Cranberry, dark berries, bramble, with hints of cola and spice.

Cheese Pairings: This was nice with the Crottin and the Brie. The Ash rind Brie brought out more fruit in the wine.

2016 Le Ciel Serein Pinot Noir ($59)

Winemaking Deets:  This site was selected for its rolling hills, diverse exposure, and exceptional soils. It has been carefully planted to a wide variety of Pinot Noir clones. Year after year it has proven itself by consistently delivering lush, aromatic, and exciting Pinot Noir. This edition features the vaunted “Dijon 667” clone (72%). Three other selections complete the blend, the “Pommard UCD-5” (9%), “Dijon 115” (6%), and “Dijon 777” (5%). The final blend spent 15 months in barrel.

Tasting Notes: Dark cherries, cranberry, sweet dark berries, smoke, and woodsy notes. A very elegant Pinot. Easy-drinking and elegant at the same time.

Cheese Pairing: This was excellent with the Ash Rind, one of the favorite pairings of the day. It intensified the ashy note in the cheese (in a good way), and the combination brought more fruit in the wine. 

 

2017 The Famous Gate Pinot Noir ($85)

Winemaking Deets: This wine is cultivated from 12 separate clonal selections in a wide variety of soils. In this iteration, there are three supporting characters. Of course, we have the Swan (81%), but it is complemented by Hanzell (7%), Pommard UCD-5 (5%), and Dijon 115 (4%). The grapes are gently de-stemmed, followed by a cold soak for five days to extract color and aromatics. They use small open topped vats and the cap was punched down three times daily. The wine was aged in barrel for 16 months, and the final blend was racked once before bottling without fining or filtration.

Tasting Notes: Tart berries, pomegranate, and herbs with hints of floral notes and spice. Elegant and balanced, with a more savory edge.

Cheese Pairing: Very nice with the Brie.


Now, I know I said I wasn’t going to focus on the bubblies, but here are a few quick pairings:

The Ultra Brut paired nicely with the goat cheese.
The Brut Rosé was nice with Brie.
Their Vermeil Demi-Sec was versatile and generally solid with all of the cheeses.


This is experience is not a part of their usual line up, but the winery does offer a Bubbles & Bites tasting, and they always have delicious cheese plates on offer in the tasting room. Details on these and other visit options here.

Now I'm just going to bombard you with a bunch of Greg's pretty pictures from the day.