Alsace has been at the center of geographical and historical turmoil since the Franco-German War of 1871, where it was ceded to Germany. WWI saw Alsace go back under French leadership; WWII resulted in Germany taking control again until the Battle of Alsace, which lasted from November, 1944 to March 1945, where it was returned to France. Needless to say, Alsace has been heavily influenced by both countries! Geographically, Alsace is isolated on the west by the Vosges Mountains and on the east by the Rhine River. A signature grape of Alsace, Pinot Blanc is a mutation of the Pinot Noir grape with refreshing acidity and light body. From clay and limestone soils, the Domaine Specht Pinot Blanc certainly offers some mineral notes plus a touch of herby fennel, but it is the fruit, including green pear, white peach, and grapefruit zest that are truly highlighted. A bowl of creamy pumpkin soup would be delightful alongside a glass of the Specht.
The original owner of Montinore Estate named it as such because, being from Montana, he felt comfortable in Oregon, his new home (thus, MontinOre). Years later, vineyard consultant Rudy Marchesi took over operations at the estate and began implementing Biodynamic practices in 2003. He had long admired Old World principles and also wanted to stave off phylloxera and other threats to the fruit. Montinore earned its Demeter Biodynamic certification in 2008, which has shifted the health of the vineyard, but was “an obvious evolution in the character and quality of Montinore Estate wines.” Marchesi, known as an expert in Biodynamic farming, began expanding into other parts of Willamette Valley, planting white grapes as well as a small amount of Gamay in addition to his beloved Pinot. With a plethora of flavors and aromas, including black cherry, raspberry, sundried tomato, dark chocolate, dried fig, black pepper, this Montinore Estate Pinot Noir shines with or without food. But imbibing a glass with a plate of roasted mushrooms with garlic and parmesan would be culinary perfection.
The Cuilleron family estate was first established in 1920 in the northern Rhône hamlet of Verlieu. This places the vineyards close to the famed Côte Rôtie (or Roasted Coast), known for sun-soaked Syrahs and the region of Condrieu, where Viognier is king. Yves Cuilleron’s grandfather began bottling wines in 1947, and Yves’ uncle Antoine went on to manage the Domaine in 1960, increasing the production and scope of the Cuilleron brand. Yves assumed control in 1987, building an entirely new facility and acquiring additional land. In fact, in 2015, Yves redesigned the vineyards for ‘lieu-dit’ vintages, which means that some of the estate is considered on the same level as grand and premier crus as seen in Bordeaux and Burgundy. Thus, the Cuilleron name is associated with quality, and this Gamay, which is the primary variety of Beaujolais (and the perfect turkey wine), offers a unique rendition of the grape. Both earthy and fruity, it showcases floral aromas of peony and violet on the nose, which is followed by traits of sour cherry, strawberry, black currant, and a hint of spice upon tasting. It should be shared with something herby, like rosemary scalloped potatoes.
In 1957, Gino Umani Ronchi set up a farm to cultivate grapes in Cupramontana, which lies in the central Italian region of the Marche. This area is the known as the heart of Verdicchio Classico zone, where the indigenous white grape thrives. Umani Ronchi was then acquired by the Bernetti family in 1968, and decades later, they expanded production to Montepulciano, after falling in love with the Centovie Estate, which is situated between the Gran Sasso Mountain Range and the Adriatic Sea, in Abruzzo. The alluvial soils there with sandy-clay loam on top allow the gravelly soil underneath to impart minerality and depth to their Montepulcianos. The breezes from the sea, from 3 miles away, and the influence of the mountains, create ideal temperature shifts and climatic conditions. The ‘Jorio,’ named for a poem from the 21st century Abruzzese writer Gabriele D’Annunzio, is an elegant expression of the grape. Red plum, cherry, blackberry, anise, eucalyptus, and balsamic notes round out the palate. Tasted beside some succulent braised dark turkey meat would make for a gratifying evening.
The first documented notation of Tempranillo is from 1807, originating in the Rioja region. Interestingly, many believe it has been grown for centuries before that, dating back to the Phoenicians. Rioja has made Tempranillo its primary grape, adding in specific aging requirements that have been in place for decades. In fact, right before Rioja was named a Denominación de Origen (DO) in 1925, patriarch Román Montaña was consolidating and reinventing the family business to become one of Rioja’s grand old marques (houses). The Montaña family used medieval cellars underneath Haro, the capital of Rioja Alta, and they retain portions of these prestigious cellars today. Now, Román’s grandson Oscar is at the helm, overseeing vineyards in both Rioja Alta and Alavesa. This Crianza (“young”) has been aged for 12 months in French and American oak and for at least 6 months in the bottle. Brimming with ripe stone fruits like plum and nectarine, plus a touch of balsamic and toasty oak, the Montaña Rioja is pleasing and mouth-filling. Something spicy like sriracha cranberry sauce would be a pleasing, umami-filled accompaniment.
Lodi is known as the “Zinfandel Capital of the World,” accounting for 40% of California’s overall production. We have all heard the stories about Italian immigrants bringing plantings of Primitivo to their new homes in the late 1800s as well as goldminers enjoying the jammy beverage, thereby cementing Zin’s standing as a signature grape of the state. OZV is an offshoot brand from Oak Ridge Winery, and it stands for “Old Zinfandel Vines” (maybe it was a dyslexic version of OVZ?!). This red blend is Zinfandel-based, with an addition of 35% Petite Sirah and 10% Cabernet, making it very much a crowd-pleaser. Cultivated from sustainably-farmed vines, the OZV Red Blend experienced a drought-filled growing season, which resulted in reduced yields but more concentrated fruit. Blackberry, blackcurrant, raspberry preserves, cedar, spice, and milk chocolate are noticeable flavor profiles, which would be a consummate companion to prosciutto-wrapped dates.
Mike Januik heads both Januik Wines and Novelty Hill, and he has been making wine in Columbia Valley since 1984. He worked at Chateau Ste. Michelle for 10 years, perfecting his craft before opening Januik. Here’s a great bit from the bio on his website, just to make sure you know he’s a world-acclaimed (but humble) winemaker: “Mike doesn’t think it is essential you know Wine Enthusiast magazine named one of the world’s ten ‘Masters of Merlot.’ He’d be the last guy to tell you he’s had more than a dozen wines appear on Wine Spectator’s prestigious ‘Top 100’ list, including recognition for his own wine as well as Novelty Hill.” So on to this Merlot-forward red blend, which also has 21% Cabernet Franc, 19% Cabernet Sauvignon, 12% Grenache, 11% Malbec, and 5% Syrah. With supple tannins and a balanced structure, it beguiles with traits of fresh plum, blackberry, black raspberry, dark chocolate, and vanilla. It is a most quaffable red blend, perfect for the holidays—or every day. Paired with sausage and herb stuffing will bring the Januik Red Blend to the next level.
We love us some Opolo as evidenced by the Cab and the Sparkling we consistently keep on our menus. Opolo personifies the Paso Robles AVA perfectly, characterized by bold, rich, ripe reds which thrive in this warm-weather environment. The hilly terrain shields the chilling breezes from the Pacific Ocean while the ‘Templeton Gap,’ which is a series of narrow passes in the Santa Lucia Mountain Range, ensures that Paso Robles has very warm days and cool nights, perfect for grape-growing. Opolo, part of the Willow Creek District in Paso, is celebrating 25 years in the business, which was started by friends Rick Quinn and David Nichols in 1999. This Merlot actually has 15% Cabernet Sauvignon in it, which amps up its decadence. The palate envelops you with blueberry, cherry, pomegranate, blackberry, eucalyptus, cocoa, and baking spice. Relish a glass—or a bottle—of the ‘Summit Creek’ Merlot with a dish of sumptuously fatty, roasty bacon brussels sprouts, and go to sleep very happy.