Organic Wine Gal’s Spring And Summer Picks

Posted by Michelle L'Don on Mar 17, 2008 in Reviews

Spring is my favorite season. Everything is green, flowers are blossoming, and birds are chirping. It’s finally time to wear lighter clothes and drink lighter wines. But this doesn’t mean I’m about to compromise when it comes to complexity and intensity.

Yes, Virginia. It is possible to have a wine that is light, yet intense at the same time; like a pistachio gelato. Lighter wines are underappreciated. We live in a world where houses are bigger, portions are bigger, cars are bigger, and even humans are bigger, but this does not mean better. In many cases, less is more, especially as we make the shift from eating warm soups and stews to summer salads and grilled fish.

I’m flexible and experimental when it comes to pairing wine and food, but the one rule I abide by is that neither one overpowers the other. If I want guacamole and baked tortilla chips with a Brut Rosé Champagne, I’ll go for it. As long as the guacamole isn’t too spicy to overpower the Champagne, it’s all good.

The following wine recommendations display vibrant and intense flavors, with mouth-feels and tannin structures that are light and suitable for spring and summer cuisines.

Can Vendrell Brut Cava, Penedès, Spain, $19.99

I wouldn’t be surprised if people in a blind tasting mistook this Cava for Champagne. The steady stream of bubbles is tantalizing on the palate. This is a nice dry sparkling wine with notes of almond, vanilla biscuit and creamy lemon. Pair this with crêpes with lox and béchamel, oysters on the half shell, creamy crab soup with sweet corn, soba noodles with grilled pineapple and tempeh, or just on its own with some good friends!

Pircas Negras 2006 Torrontés, Famatina Valley, Argentina, $9.99

Torrontés is a grape that runs to the beat of its own drummer. At times it can resemble a Chardonnay, a Viognier or even a Sauvignon Blanc. But there’s that je ne sais quoi quality to the wine that makes Torrontés a star performer. This vintage shows ripe peach flavors with vanilla, jasmine and roses, almond and mineral notes, followed by a hint of key lime and good acidity. Goes great with quesadillas with Oaxaca cheese and wild mushrooms, spinach pasta with basil pesto, grilled chicken or shrimp with carrot risotto, sushi and a spicy yum talay (a traditional Thai seafood salad).

Organic Vintners Pinot Noir 2006, Mendocino, CA, $19.99

Californian Pinot Noirs vary drastically. Some are so purple and massive, they hardly resemble the balanced wine with silky mouth-feel I think best represents this grape. I’ve always respected Pinot Noir, because unlike Cabernet Sauvignon, this is one picky grape; a winemaker really has to work to get it to cooperate, so climate is crucial for producing a well-made wine. Pinot Noir favors a cooler region, like Mendocino, where the Organic Vintners Pinot Noir is grown. This wine exhibits raspberry, strawberry and cherry fruit flavors, in addition to subtle hints of clove, cinnamon and lilac. Silky texture, soft tannins, and a bright and lively acidity level offer a plethora of cuisines for pairing. Try grilled salmon on a bed of curried couscous, a spinach tortilla with black bean hummus, soy cheese, Manchego cheese, grilled vegetables and cilantro rice with pinto beans.

Bettili Valpolicella 2005, Valpolicella DOC, Veneto, Italy

Valpolicella refers to a style of wine, and also a region located within the Veneto. The former is a red blend of Corvina Veronese, Rondinella and Molinara grapes. This light and fruity wine displays notes of cranberry, red licorice, orange zest and subtle, earthen spice notes. Chill it slightly before serving; 15 minutes in the refrigerator beforehand will really help bring out those lovely floral aromas and berry flavors. It will go great with butterfly pasta with olive oil, fresh fava beans and Pecorino cheese, puree of pea and mint soup with grilled shrimp, grilled pepper stuffed with rice and lamb with feta cheese and mint.

Enjoy your spring and summer, and the next time you have a scoop of gelato think about intensity of flavor and lightness of mouth-feel. Then remember to look for the same in your wines.

Organic Wine Gal’s New Picks

Posted by Michelle L'Don on Mar 17, 2008 in Reviews

Can Vendrell 2005 Chardonnay Xarello – Penedes, Spain

This beautifully clean non-oaked white wine leads off with a scintillating nose of citrus, honeysuckle and slate followed by a brisk palate of assorted ripe melon, orange zest and tropical fruits with great acidity. This wine would be great with regional dishes like paella, with a focus on shellfish like prawns, mussels and oysters, not to mention mushroom risotto or cheese plates with a bit of quince or plum paste!

These hand-picked grapes – no harvesting machines at Can Vendrell – are a unique blend of 40% Chardonnay and 60% of the native Xarello, found mainly in the northeastern region of Catalonia. The result is an inordinately clean and refreshing taste.

Nuevo Mundo 2004 Cabernet Malbec – Maipo Valley, Chile

When leaves start turning brown, and the cold air comes to play, my thoughts turn to spending time with loved ones and cooking organic dinners. This Nuevo Mundo 2004 Cabernet Malbec is a favorite with my family. It has wonderful structure and I’m proud to have it swirling around in my beautiful stemware as it opens up.

This Chilean wine is 75% Cabernet and 25% Malbec, and produced by the well-known Marcelo Retamal, who was named 2005 Chilean Wine Producer of the Year at London’s International Wine and Spirits Competition last November as well as Winemaker of the Year- 2004 by Guia de Vinos Chile (Chilean Wine Guide).

The Malbec lends the deep, inky color, and the Cabernet Sauvignon gives it the rich cassis and fruity blueberry flavors. Barrel aged for a period of 14 months, it provides hints of oak and vanilla. The organic grapes allow for the slightly smoky expression of the Chilean soils to balance out the complexity of this wine. Great with hearty vegetarian chili, baby back ribs, rack of autumn lamb or in a big glass after a hard day’s work.

San Vito 2004 DOCG Chianti – Fior Di Selva, Italy

San Vito has been producing wines by the Drighti family since 1960.
Their estate in Fior Di Selva, outside Florence, covers 315 acres, of which 30 are specialized organic vineyards and 20 are organic olive groves. The vineyards have been certified since 1985, using “clean agriculture without recourse to synthetic chemical substances, pesticides or herbicides and leaving no toxic residues in the soil or the wine.”

San Vito produces prized wines according to old Tuscan traditions and modern organic farming techniques. The organic grapes are selected and harvested by hand. This wonderful old world style Chianti, from 100% Sangiovese grapes, has a bright ruby red color and a lively bouquet with hints of raspberry. Aged in oak for eight months, the flavor is dry, fresh and harmonious. Pair it with an antipasti plate, cooked tomato dishes, chicken piccata with capers, lasagna and everything from pizza margherita to pizza bolognese. Believe it or not, it even goes well with spicy foods like a root veggie curry.

Enjoy all your organic meals and remember… a true organic meal deserves a proper organic wine.