Kris Pinot Grigio is produced by the Franz Haas Winery in the Alto Adige section of northeast Italy. In addition to the Pinot Grigio, the winery produces a Pinot Noir and a red blend (Merlot, Montepulciano, and Cabernet Sauvignon).
The 2010 Kris Pinot Grigio was 100% Pinot Grigio. The wine was aged in stainless steel tanks for 3 to 6 months, and for an additional 3 to 4 months in the bottle prior to release. The labeled ABV was 12.5%. The wine carried a designation of IGT.
I have a few recipes that call for white wine. They usually use only 1 cup or less, so there is always something left over for the cook (me!) to sip. I was looking for a Pinot Grigio other than the large, commercial, overpriced brands *cough*SantaMargherita*cough*. The kind people at Wine Sellers recommended I try Kris Pinot Grigio.
I purchased a bottle and headed home. Several days later, I was preparing Swordfish Livornese, which just happened to require a cup of white wine (what a coincidence!).
Caymus Vineyards is located in the Rutherford section of Napa Valley in California. The winery produces two Cabernet Sauvignons and a Zinfandel, with the latter only available from their tasting room.
The 2009 Caymus Cabernet Sauvignon was aged for 16 months in French oak. The label listed ABV was 14.4%.
I had previously tasted, and greatly enjoyed, the 2007 Caymus Cabernet Sauvignon. I came across the 2009 in Wine Sellers and was interested to see what this vintage held in store. The first bottle was tasted at home in early June 2012.
One week after that tasting, I found myself at a fabulous New York City steakhouse called The Strip House (it’s a steakhouse, people!) with Hammer, my good friend and counselor. (I first dined at The Strip House with my neighbor two weeks earlier, the same one who introduced me to Biale Black Chicken. Yes, what a great neighbor!). I spied the 2009 Caymus on the wine list and immediately suggested it. Over the next several hours, we discussed the fate of the Western world, the deliciousness of both the steak and the goose fat potatoes, and we consumed a lot of the 2009 Caymus Cabernet Sauvignon.
My notes which follow are from my home tasting, not the steakhouse.
Azienda Vitivinicola Paolo Scavino is located in the Langhe section of Piemonte in Italy. The winery produces a full line of red and white wines, using a number of varietals with their focus on Nebbiolo and Barbera.
The 2004 Paolo Scavino Barolo was 100% Nebbiolo. The aging process consisted of 12 months in French oak barriques, followed by 12 months in French oak casks, and a final year in the bottle prior to release. The wine’s ABV was 14.5%. It carried Italy’s DOCG classification. There were 1500 cases of this wine produced.
I came across this wine at Wine Sellers, a local liquor store. I knew the Paolo Scavino name, but hadn’t tasted any of their wines.
I purchased two bottles of the 2004 Paolo Scavino to put them to the test.
Groth Vineyards & Winery is located in Oakville in the Napa region of California. The winery produces four wines: a Chardonnay, a Sauvignon Blanc, a Cabernet Sauvignon, and a Cabernet Sauvignon Reserve.
The 2006 Groth Cabernet Sauvignon was 79% Cabernet Sauvignon and 21% Merlot. The wine was aged in French oak barrels (50% new / 50% old) for 20 months. The wine’s listed ABV was 14.9%.
Recently, I was having dinner with my neighbors (yes, those wonderful neighbors again!) at Del Frisco’s in NYC. My neighbor selected a bottle of 2007 Groth Cabernet Sauvignon to accompany our meal. The wine steward returned to our table empty handed and informed us they were out of the Groth. We moved on to another selection, but I made a mental note to keep an eye out for Groth, as I had never tasted it.
Two weeks later, I came across the 2006 Groth Caabernet Sauvignon in Wine Sellers. I picked up two bottles and tasted them on separate evenings over the past week. My notes were consistent on both sittings.