On Sunday evening, Zeppoli's of Blacksburg held a wine dinner for the Virginia Tech Geography of Wine students (in a separate part of the restaurant). For about $15, guests were able to feed on a buffet of assorted cheese and breads, manocotti, teriyaki chicken and rice (interesting choice), meatballs, and a greek inspired salad. I grabbed some manacotti and a few of the side items including a lot of cheese and bread in preparation for the tasting. Matthew Burch of Zeppoli's was our extremely friendly and knowledgeable host. He was so enthusiastic about wine that it made the dinner all the better! The seating was pretty packed- about 3-4 people per 2x2 foot table. The tasting was structured to go from drier wines to sweeter wines as expected.
The first wine of the night was the Firesteed 2011 Pinot Gris from Oregon. Matthew Burch, the host of the wine tasting dinner, explained that in Oregon it is only proper to call it Pinot Gris (rather than the full term, Pinot Grigio). The price point of this wine was about $13.50. According to Burch's research, the alcohol content of this Pinot Gris is about 12.6 percent. Its a little bit lower than most of the other Pinot Gris I've had in the past. Burch's description of the wine was as follows: "Tropical aromas of kiwi and mago followed by flavors of perfectly-riper summer melon and citrus. With each return to the glass, the flavors expand on the palate with increasing complexity and texture." I smelled notes of honey and apricot mostly on this Pinot Gris. It was fairly pale yellow in color and didn't have much color density- not many whites I've come across have dense color like reds. I also smelled some starfruit and pineapple. This wine paired great with the mixed salad of white cheese (I think it was feta or gorgonzola), kalamata olives, vinegarette, lettuce, tomato, and other young fresh veggies.
The next wine was the Lamplighter Chardonnay 2009 California. The price point for this wine was about $9.99. The alcohol percentage on this wine was about 13.5 percent. Burch's description read as follows: "Aromas and flavors of citrus balanced with tripical fruits of honey and apricot notes. With just enough vanilla oak and creaminess to know it's a California Chardonnay." The wine had aromas of vanilla, cloves, and other hints of floral scents. The wine itself did not have a very strong finish which was fairly disappointing. The color of this wine was blonde hay. After cleaning my palate a few times with some white bread, it still didn't come through as much as I had hoped. This chardonnay would probably have paired well with the meatballs, depending on what the protein base was. I'm assuming they were all beef meatballs. I didn't try them. I'd probably match this with some ground turkey meatballs or even a turkey burger with some lettuce, tomato, avocado, mayo, grilled red onion on a nice toasted kaiser roll. Maybe some sweet potato fries with some old bay seasoning. Most def.
The next white wine was the White Knight Viognier 2011 Clarksburg. The price point on this wine was $11.99. It was light hay colored and had great texture. It was a very refreshing Viognier. I have to say that Viognier is one of my favorite whites. It has great body for a white and very tropical aromas. This had great scents of apple and strong pineapple and papaya flavors. Burch described it as the following: "With blonde color, stone fruit aromatics dominate this blend. Ripe peach skin, apricots, and hints of green apple aromas lean toward flavors of the similar description. This blend is medium weight with bright acidity to keep the finish refreshing. Tropical fruit sings throughout this wine from start to finish. A perfect summer sipper with your favorite cheese and fresh fruit." I don't think this was a compliment with anything like manacotti with marinara sauce. I would probably pair this with something that has an asian (like Thai) flare. Something with curry. I think that curry and something with a little spice will bring out the tropical fruits and light crispness of this wine a lot more. At $11.99 I thought it was a pretty fair price for a Viognier.
The last white of the mix was the Beringer 2011 Chenin Blanc from California. A nice Cali Chenin Blanc to finish up the California whites list. The flavors of this wine reminded me of autumn- subtle and sweet. The sugar content in this wine had a nice, quenching finish. Flavors that resonated in this wine included white cherry and crisp, tart royal gala apple. The price on this wine was $8.99- pretty decent especially with the 10 percent discount offer. The alcohol percent on this wine was 11 percent- again, not as high as I would have liked. It would have been nice if this wine brought a little bit more heat to balance the sweetness. Burch's description as as follows: "A well-balanced wine with aromas and flavors of crisp citrus, melon, and spicy ginger. It's meant to be enjoyed with a variety of foods, from Asian and Mexican foods to a casual backyard barbecue with friends." I would definitely pair this with some nice Mexican quesadillas with a variety of bell peppers (red, orange, and yellow) and some rich refried beans on the side. The food would probably need to have some hot spice to it- maybe some Siracha. Like I said, the food can be a little bit spicier when paired with this wine because its so thirst quenching and has a higher residual sugar content compared to the other whites. After the 4 selected white wines, Burch broke out the reds.
The first red of the tasting was the Simple Life Pinot Noir from 2011. Like the rest of the wines from this tasting, the Simple Life was from California. Burch was super excited about this wine because it was a decent Pinot Noir for the price point (only $12.99). I'd have to say that he was right. described this wine as follows: "Pleasantly with aromas of boysenberry, candied cherry, and baked apple highlighted by notes of baking spice. Flavors range from bright raspberry and lemon preserve to cherry cola accented with a bit of English toffee. Moderately light bodied, the soft tannins and fresh acidity strike a nice balance, creating a light but lingering finish. Pinot Noir pairs easily with a wide variety of foods both of lighter and richer fare." This wine had a nice red cranberry color and had a nice light clarity as with most Pinot Noir. This wine (if I remember correctly) was 8 percent Barbera, 8 percent Sangiovese, 4 percent Grenache, 2 percent Merlot, and 2 percent Tempranillo. Extremely blended- probably the most blended Pinot Noir I've had. It had medium acidity and medium tannins but very, very fruit forward. It had some scents of red bing cherries with a lil funk action. I'd say it was worth the $12.99 but it was definitely more New World for a Pinot Noir. I am a fan of Pinot Noir from the Burgundy region- much more Old World and better paired with buttery French cuisine.
The second red on the list was a classic table wine. It had a nice balance of space and sweet-tarts. It kind of tasted like black cherries rolled around in standard top soil that you buy at Home Depot. But I don't want to discourage you- this is pretty standard and enjoyable Cab Sauv. Not all too exciting but a good standby all the same. Riven Rock Cabernet Sauvignon 2011 is from McFarland, California. The host described the wine has follows: "This Cabernet Sauvignon from California is an exceptional value and a perfect interpretation of what a traditional Cabernet Sauvignon should taste like- with a good flavor profile, light and drinkable but with a good body. Price point was pretty fair at around $9.99.
The Renwood Syrah 2008 Sierra Foothills was up next. This smelled of cassis, blackberries, had a sweet flare with an awkward back end. It was not as balanced as hoped- the tannin, acidic, and alcohol balance was off for sure. I'd say it needed more tannins, less alcohol, and less sugar. This wine would have been better old word style ie a little less fruit forward and a little more dry and smoky. The wine was described by the winemaker as having "classic aromas of berry jam and truffle. The wine has medium tannins, a refreshing acidity and a long finish. The fruit flavors dominate, and the oak character is subdued. This is a nice example of Syrah grown in the Sierra Foothills." James Laube from Wine Spectator, on the other hand, described the wine as "A pleasantly rustic and aromatic red, featuring supple plum, mineral, pebble, and roasted herb flavors that are medium-bodied and easy drinking. Drink now through 2019." Virginie Boone from Wine Enthusiast Magazine said it was "A great value, easy drinking Syrah from the Sierra Foothill's Zin Masters, Renwood, who have produced here a mouthful of blackberry and plum juiciness that is full and sweet. Pair with roasted beef or lamb for a succulent meal."
Cypress Vineyards was a great wine that would definitely pair well with Italian food. With about 13.5 percent alcohol at a $12.99 price point, this wine was fair in price and matched the food on my plate. It was a ruby colored wine with some notes of vanilla and wood chips. It exhibited medium tannins and was much drier than the previous wine (maybe that's because the one prior did have some residual sugar- or at least that's what I hypothesize). It was medium in spice and was not fruit forward. It was light to medium in density and was not all too clear- I'm assuming this is a trait of its age since it was a 2010. A new take on New World for a California winery- taking in easy on those big bold fruits (mild fruit is my preference). It was 80 percent Merlot, 16 percent Malbec, 2 percent Cab Sauv, and 2 percent Petit Sirah. According to the host, the wine was described as follows: "A garnet red color of medium density with hues indicative of full maturation. Fruit aromas of cherry, raspberry, and passion fruit are complemented by a bouquet of toasted oak and cocoa powder. A large portion of Malbec in the blend increases the fruit signature with a hibiscus character (slightly tart). The round texture and comfortable weight of this wine is followed by a sweet, mature finish. (this is something I didn't pick up on all too much). 2010 Cypress Vinyards Merlot would pair wonderfully with beef filets with a red wine sauce (really?) or barbecued ribs. This wine can be enjoyed in its youth or cellared up to 5 years." I would have considered buying this wine and storing it for a while- seeing if it would mellow out over the course of the suggested age period. I could see this wine pairing well with some clam chowder or something like a lentil stew over rice. Maybe some Afgan food. Alas, it suited my needs as a match for my manacotti.
The last wine was the Trentadue "Old Patch Red" Lot #34 2010 California. This was my favorite wine of the bunch so I'm glad it came last! The price point was $13.50 but it was definitely worth it. Trentadue used to just be growers and with time, they started handpicking certain lots and creating their own wine from it. They would then sell off the rest of their vineyards to be made into table wine. The host highlighted its French style. The wine had notes of cassis, cherry, and was fairly fruit forward. It was a very well structured and balanced wine. It had a nice balance of tannic and alcohol components. The wine was 41 percent Zin, 25 percent Syrah, 24 percent Carignane, and 10 percent Petit Syrah. I definitely smelled some plummy and deep fruit skins on this one! It was great. I regret not buying it (trying to save up to pay off that student loan debt, na mean?). The host found the wine to be described as "a delicious "bistro" style blend with abundant jammy berry flavors, black cherries and plum. Peppery and spicy (most definitely- it was fantastic) with a long juicy finish (true fact). Named in honor of the original 1986 estate plantings, this is very typical of the field blends traditionally produced by the Italian farming families that settled in Sonoma County in the early part of the 20th century. This versatile wine has rich, plummy fruit with hints of vanilla and red cherries (fo sho). The peppery spice and plummy fruit qualities were matched very well. The story behind the Trentadue vineyards also made this wine intriguing. It paired well with the gorgonzola, olive oil, and red pepper pita tapas we had. The wine really brought out the flavor of the cheese and accented the wasabi cheese (oh spicy!) very well.
