While a little delayed due to a bout of food poisoning (ugh!) this week’s episode of “Weekly Wine Picks” finally aired TODAY featuring some fun Labor Day Wines! Better late than never, right?
When picking wines for virtually any long holiday weekend which usually involves friends and family with a variety of tastes, I like to select wines that are: (1) easy to find, (2) budget friendly, (3) crowd pleasers and (4) theme appropriate (in this case, American wines). In keeping with my tried and true criteria, my picks this Labor Day are:
To view the full “Labor Day Wines” Facebook LIVE episode and join in the ongoing conversation, please click here, or you can also watch the video below.
Many thanks to all who joined me for this delayed episode. I’m so happy to be feeling better and had a lot of fun sipping wine with you. I hope to see you next Friday, September 8th at 5pm EST on my Facebook Business page where I’ll be featuring even MORE wines I hope you’ll enjoy.
Our latest Fast & Fabulous recipe was inspired by the post-Thanksgiving nirvana of leftovers! Nothing’s better than leftovers, am I right? This recipe for Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad can handle just about any leftover you have on hand: chicken or turkey, sage, mushrooms, cranberry, onions and even gravy if you’re feeling particularly decadent. Bring. it. on!!! As luck would have... Read More
The post Fast & Fabulous: Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad appeared first on The Glamorous Gourmet.
Don your beret and grab a glass of Chablis, my fellow wine lovers – it’s time for a little French lesson for our latest Wine Word of the Week! Bâtonnage (bat-un-AJH) is a French term which refers to the stirring of a wine which is being fermented sur lie, or “on the lees.” Lees refers to the dead yeast cells... Read More
Don your beret and grab a glass of Chablis, my fellow wine lovers – it’s time for a little French lesson for our latest Wine Word of the Week!
Bâtonnage (bat-un-AJH) is a French term which refers to the stirring of a wine which is being fermented sur lie, or “on the lees.” Lees refers to the dead yeast cells and other matter which collects at the bottom of the barrel as a normal byproduct of fermentation. Allowing the wine to remain in contact with these cells imparts a fuller, richer body and more complexity to the wine. Stirring or bâtonnage facilitates this process by maximizing the wine’s exposure to the lees. The extent to which this technique is employed is determined by the winemaker and the style of wine he or she is trying to produce. The more contact the wine has with the dead yeast cells, the more effect it will have on the wine.
Because they are intrinsically linked, you will usually see the terms “sur lie” and “bâtonnage” used together. These techniques are best known for their role in producing white wines such as White Burgundy as well as New World incarnations of the Chardonnay grape.
I hope you enjoyed our latest Wine Word of the Week, to view previous installments of this segment please click here. If you have a wine word you’d like to learn more about, please tell us in the comment section below – thanks for stopping by!
November marks the return of our popular “Wine Word of the Week” series where you, our fabulous readers, get to suggest words about wine you’d like to learn more about. You can either leave your suggestion in the “Comments” section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is... Read More
November marks the return of our popular “Wine Word of the Week” series where you, our fabulous readers, get to suggest words about wine you’d like to learn more about. You can either leave your suggestion in the “Comments” section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is automatically entered into a drawing to win one FREE month of our Explorateur Wine Club, a $50 value! We select one lucky winner each month so your chances of winning are pretty good but remember – you have to play to win!
This month kicks off with our latest wine word, malolactic fermentation (aka “malo” or “ML”), a secondary fermentation which occurs after alcoholic fermentation, the process by which yeast converts the sugar present in grapes into alcohol. During malolactic fermentation, bacteria converts the tart-tasting malic acid (think green apples) present in wine into more approachable lactic acid (think milk) resulting in a creamy, buttery mouthfeel.
Malolactic fermentation, also more appropriately called malolactic conversion, is used in virtually all red wine as well as some fuller-bodied white wines such as Chardonnay to enhance the wine’s complexity and stability. On the flipside, white wines such as Riesling and Sauvignon Blanc do not undergo “malo” in order to preserve their desirable tart, acidic flavor profiles. Because malolactic fermentation can sometimes occur naturally, it needs to be prevented in certain instances through the addition of sulfur dioxide which kills any bacteria present in the wine, filtration which physically removes the bacteria, or the addition of an enzyme which discourages the process from occurring. Whether or not a wine has undergone malolactic fermentation has less to do with the wine’s quality and more to do with whether it can enhance the wine’s desired profile.
Now that you have learned about our latest Wine Word of the Week, it’s time for you to suggest your own! Just leave your suggestion in the “Comments” section below and stay tuned to see if we select your word. In the meantime you can check out previously selected Wine Words of the Week by clicking here.
I recently had the pleasure of meeting the delightful Anne-Marie Failla and tasting through the impressive line of Failla Chardonnay and Pinot Noir. She and her husband Ehren Jordan founded Failla (pronounced FAY-la) in 1998 with the intent of producing elegant, cool-climate Chardonnay and Pinot Noir with a distinctly Old World flair – I think they’ve achieved their goal!
Anne-Marie is Failla’s CFO and Ehren is winemaker, cutting his teeth in winemaking with stints at Marcassin as Helen Turley’s winemaking assistant and then later working with her brother Larry Turley where he eventually took over as General Manager, Winemaker and Viticulturalist at Turley Wine Cellars. Ehren’s viticultural training in France has also infused his farming and winemaking choices so that their estate vineyards today produce Rhône-style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.
This wine is a lovely introduction to the Failla line which is most definitely worth exploring. The couple’s 85 acre property on the Sonoma Coast is located about 2.5 miles from the Pacific Ocean and their estate vineyards are situated at approximately 1,000 feet elevation, just above the fog line. Neighbors include such esteemed names as Marcassin, Flowers, Hirsch, and Peter Michael. In addition to their estate fruit, they also purchase grapes from such renowned vineyards as Hirsch, Keefer Ranch and Alban and their wines are currently garnering much critical acclaim.
The 2012 Failla Sonoma Coast Pinot Noir is a blend of Sonoma Coast grape sources and the harvested fruit was destemmed into open-topped fermenters and punched down twice-a-day, before aging sur lie. The wine was then aged in French oak (20% new) resulting in warm tones of baking spice, wild sage, balsam and cherry coulis. Fine tannins and bright, juicy acidity give structure to the red berry palate.
Varietal Composition: 100% Pinot Noir
Appellation: Sonoma Coast, California
Cases Produced: 2,000
Drinking Window: 2014-2017
Ratings: 90 points Robert Parker’s Wine Advocate
Price: $37, available at The Wine Atelier by clicking here and enter code “FAILLA10″ during checkout to receive 10% off your purchase of 6 bottles or more. Offer good through tomorrow, March 7th so order now!