Top Ten Summer Wines From Whole Foods Market

The weather is heating up in the hemisphere I call home.  Summer is met with big cheers by sun worshippers, baseball fans and school children - and many of us who like to enjoy a glass of wine are opting for lighter, more refreshing fare that fits in well under the sun.

My friends at Whole Foods Market help out in that last area each year.  They have, once again, revealed their selection of Top Ten Summer Wines available in their stores.  They are also organizing a pair of “Taste and Tweet” sessions in which you can participate.

As an homage to summer, Whole Foods Market wine team has selected ten of their favorite warm-weather wines - from crisp, fragrant whites to earthy, spicy reds - all priced between $7.99 and $14.99.  That pricing will take the heat off buying every day sippers and hearty reds that stand up to grilled foods.

The Whole Foods Top Ten Summer Wines include a one-of-a-kind organic grüner veltliner from Austria as well as the old favorite Bolla Soave Classico, an Italian favorite from the 1970s that has been bottled in classy, retro packaging.

Doug Bell is the global wine buyer for Whole Foods Market.  He says, “We have found some great wines that are like ‘bottled sunshine’ for our shoppers who will also be pleasantly surprised when they see the prices of these gems.  With our selection and diversity of summer wines, shoppers can easily find the perfect bottle or two for the beach, outdoor picnic and/or backyard barbecue.”

If you’d like to join the discussion of these summery wines, do so on Twitter, during two different Taste & Tweet online chats.  Go to wholefoodsmarket.com/wine for more information about the Twitter Tastings and use the hashtag #WFMwine to follow the conversation.  Here are the dates, and the wines about which we’ll be tasting and tweeting:

Summer Wines Twitter Tasting 1 – Thursday, May 31, 7-8 p.m. CT
·     Mionetto Prosecco
·     Pratsch Grüner Veltliner
·     Tormaresca Neprica

Summer Wines Twitter Tasting 2 – Thursday, July 12, 7-8 p.m. CT
·     Kyklos Moschofilero
·     Yalumba Christobel’s Eden Valley Riesling
·     Pallas Tempranillo by Jorge Ordonez

Here’s the whole list - Whole Foods Market’s Top 10 Summer Wines: (descriptions, recipes and pairings are provided by Whole Foods Market.)

Mionetto Prosecco (Italy)
With golden apple and elderflower flavors, this lively and delicate sparkling wine has a clean, lingering finish – perfect to sip or pair with seafood.  Made with organically-grown grapes.

Recipe pairing: Mussels Vinaigrette
Cheese pairing: Fromager d’Affinois

Kyklos Moschofilero (Greece)
This light straw-colored white has melon, white rose, and citrus flavors with some fresh vegetable notes, providing a zingy, pleasant finish.  A great pairing with seafood, this is a fun substitute for Chardonnay or Pinot Grigio.

Recipe pairing: Calamari Pasta
Cheese pairing: Mahón

Bolla Soave Classico (Italy)
What is old is new again with this classic Italian white with aromas of flowers and fresh stone fruit and a clean, fresh finish.  This is an easy-drinking white that pairs well with fish.  With a new vintage label created for Whole Foods Market, this is the perfect summer porch wine.

Recipe pairing: Shrimp and Mango Ceviche
Cheese pairing: Wellspring Creamery Cranberry Orange Goat Cheese

Louis Latour Ardèche Chardonnay (France)
With a toasty bouquet, this white has delicious apple notes and a crisp acidity and round finish.  This is a bargain for a French chardonnay from one of the most innovative producers in Burgundy.

Recipe pairing: Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint
Cheese pairing: Mons Camembert

Pratsch Grüner Veltliner (Austria)
Made with organically grown grapes, this fruit-forward fragrant white offers apple, citrus and white pepper notes paired with great acidity for a crisp finish.

Recipe pairing: Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts
Cheese pairing: Morbier

Yalumba Christobel’s Eden Valley Riesling (Australia)
With aromas of nectarine and white peach, citrus zest, tropical fruits, and some minerality, this white offers a touch of sweetness.  This riesling would be perfect paired with apple pie and cheddar cheese.

Recipe Pairing: Sesame-Peanut Noodles
Cheese Pairing: Cypress Grove Humboldt Fog

Hogue Late Harvest Riesling (Washington)
This dessert wine offers zesty aromas of sweet tangerine, honeysuckle and apricot flavors, with hints of mint on the finish.

Recipe pairing: Grilled Fruit with Caramelized Orange Sauce
Cheese pairing: Rogue Creamery Oregon Blue Cheese

Vinum Cellars Pinot Noir (California)
With classic earthy, cola and ripe cherry flavors, this full-bodied red has soft tannins and drinks like a gem.  It is a perfect pairing with grilled salmon and pork loin with fruit.

Recipe pairing: Firecracker Grilled Salmon
Cheese pairing: Borough Market Cheddar

Pallas Tempranillo by Jorge Ordonez (Spain)
This lush, ripe red has aromas of red and dark berries, smoky herbs and spices – the perfect pairing with barbecue, shish kabobs, and Spanish chorizo.

Recipe pairing: Spanish Chickpeas and Chorizohttp://www.wholefoodsmarket.com/recipes/119
Cheese pairing: Solé Gran Queso

Tormaresca Neprica (Italy)
A blend of negroamaro, primitivo and cabernet sauvignon, this lean red has dusty aromas, black raspberry and pepper flavors, and silky tannins.  This is a top-notch pick for pepper steak.

Recipe pairing: Skillet Fajitas with Jicama Salsa
Cheese pairing: Drunken Goat

Columbia Winery Merlot (Washington)
With black cherry and plum flavors, and mint and smoky undertones, this merlot is the perfect “go to” wine for burgers and eggplant parmesan.

Recipe pairing: Eggplant Bolognese
Cheese pairing: Parrano

Bubo Cabernet Sauvignon (California)
Rich layers of black cherry, blackberry, spice and cedar create a jammy red for pizza, barbecue and sangria with berries.

Recipe pairing: Grilled Vegetable Pizza
Cheese pairing: Grafton Classic Reserve Cheddar Aged Two Years


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WINE TASTING EVENT: AROUND AUSTRALIA IN 80 SIPS

Wine lovers looking to broaden their horizons and learn a little more about wine regions they don't try very often should keep an eye open for events like this one.  Around Australia In 80 Sips - held at the Pacific Design Center in West Hollywood on January 12, 2012 - offered a chance to travel around Australia in a wine glass.

80 Sips is part of a series of tasting events - held in different American cities every so often - in which participants can discover different facets of the wine world.  This time, Australia was the topic.  Wine Australia and G'Day USA combined to bring a few dozen Aussie winemakers to the US to pour some sips and open some doors.  Additionally, the event served as a fundraiser for St. Vincent Meals On Wheels.

About a year ago I attended an Australian wine dinner which was also presented by G'Day USA.  This event, however, was a walk-around wine tasting, which offered a chance to sample many more wines than in a dinner setting.  The downside, no dinner.  That's alright, I came for the wine.

The way this event was set up was a table-to-table exploration of the different wine regions of Australia.  This allowed tasters to get an isolated view of each region's grapes and terroir.  There were 40 or so wineries participating in the show, each featuring multiple examples of their efforts.

The McLaren Vale and Barossa Valley of South Australia were represented by almost half the wineries present.  Having had ample exposure to those regions, I tried to focus on the ones that were unfamiliar to me in the time available.

Tasting notes:

Western Australia

The Margaret River region seems to be the Napa Valley of Australia, with so many Cabernets and Chardonnays featured.

Cape Mentelle Sauvignon Blanc/Semillion, Margaret River - Very nice, grassy nose, quite fresh.  Herbal notes on the palate, too.  Refreshing.  $15

Leeuwin Estate Art Series Riesling, Margaret River - Not terribly fruity, but a very nice acidity.  $22

Plantagenet Unoaked Chardonnay Omrah 2009 - Very clean taste. Would have sworn there was a bit of wood, at least.

Vasse Felix Cabernet Sauvignon 2005, Margaret River - Rosy nose, black cherry on the palate.  Great tannins.   Was told '05 is a good year.  Can't argue that.  $30

Victoria

Heathcote's cool climate Shiraz lead the way here.

Jasper Hill Occam's Razor Shiraz, Heathcote - Biodynamic. Very dark, full of minerals and dust, blackberry and spices.  $38

Tahbilk Marsanne, Nagambie Lakes - Oldest winery in Victoria.  Tropical fruit, salinity, nice acid, nutty finish.  $14

Mt. Lahgi Ghiran Shiraz 2004 - Big jammy nose, very dark fruit, black cherry cola finish.

Yarra Valley

Look for Pinot Noir and Chardonnay in this region.

Bindi Chardonnay 2009 - Lightly oaked, great finish.  From a high elevation vineyard.

Giant Steps Sexton Vineyard Chardonnay - A little heavier on the oak.  $35

* Innocent Bystander Pinot Noir, Yarra Valley - Lively strawberry nose, strawberry soda on palate with a kick of lemon zest. $20  A great buy.

New South Wales

Chardonnay and Sauvignon Blanc in Orange, Semillon and Shiraz in Hunter Valley.  A fellow named Mark poured me through these, and he was by far the best teacher at any table.  Mark would come around pour from in front of the table so he could show on the map where the wines were produced.

Brokenwood Semillon, Hunter Valley - Nice zip.  10% abv.  Distinct mineral nose, pears and tropical fruit on palate.  From lower Hunter Valley, which Mark cited as a  "crap place to grow grapes."  due to heat and humidity.  They try to harvest early and beat the monsoons.  Heard it called the "anti-chardonnay."   $19

Eden Road Wines Hilltop Shiraz, Canberra - Chalky mineral nose, tastes big with black fruit, good acidity  $22

* Inkberry Shiraz Cabernet, Central Ranges -  From a hilltop vineyard.  60% Shiraz, 40% Cabernet Sauvignon.  Floral nose, spicy plum and cherry palate very, very smooth  $14  Unbelievable value.

Robert Oatley Rosé of Sangiovese, Mudgee - Beautiful, dry, light pink, strawberry and raspberry flavors.  $19

Clare Valley

This region is known for Rieslings which are dry and ageworthy.

Kilikanoon Mort's Block Riesling 2009, Clare Valley - Big petrol play on the nose and palate   $20

* Wakefield Estate Cabernet Sauvignon, 2009, Clare Valley - BIG mint and eucalyptus aromas, great tannic structure and acid.  $17  Great value.

Limestone Coast 

Coonawarra's Cabs show great character.

Henry's Drive Parson's Flat Shiraz/Cabernet Sauvignon 2007, Padthaway - A refined nose, beautiful raspberry/cassis with mint on finish.  $40

* Henry's Drive Reserve Shiraz 2007, Padthaway - Brambly, brawny, blackberry nose, palate raspberry and blackberry, very masculine, burly.  $35  Well worth it.

Penfolds Bin 128 Shiraz, Coonawarra - Floral minerals with a big grip.  $26

McLaren Vale

This South Australia region likes ripe Shiraz and savory Grenache.

Chapel Hill Bush Vine Grenache, McLaren Vale - Cherry, good acidity, big tannins.  $27

d'Arenberg The Coppermine Road Cabernet Sauvignon, McLaren Vale - Big cassis and clove notes.  $65

Mr Riggs Shiraz, McLaren Vale - Elegant and huge, tobacco on the nose.  Tastes rich and red.  $66

Adelaide Hills and Langhorne Creek

They like their Sauvignon Blanc in Adelaide Hills but it was a red from Langhorne Creek that grabbed me.

* Brothers In Arms Shiraz 2002, Langhorne Creek - Very much like a Cab with graphite on nose and palate.  Great tannins.  $20  A steal.

Penfolds Thomas Hyland Riesling 2011, Adelaide Hills - Fruity with nice acid.  $14

Wakefield Estate Pinot Noir, Adelaide Hills - Violets.  $17

Zonte's Footstep The Lake Doctor Shiraz/Viognier, Langhorne Creek - Nice floral with black fruit.  $16

Eden Valley

Riesling is cited as the big thing here.

Barossa Valley

The South Australia region wows 'em with Shiraz and Grenache/Shiraz/Mourvedre blends.

I didn't see any Tasmania wines, but they may have been represented on the sparkling wine or dessert wine table - I ran out of time before reaching those delights.

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HALF A MOSCATO AT CALIFORNIA PIZZA KITCHEN

Wine bars sometimes offer options to the by-the-glass purchase of wine for those who don't want a full glass - say, at lunch - or those who would like to try two or three wines without having to down several glasses at one sitting.  I don't see tasting options very often in chain restaurants, but I came across one the other day.

California Pizza Kitchen offers half-glasses on their wine list, at half the price of a full glass.  I tried this option at lunch, witha half-glass of Jacob's Creek Moscato. The three-ounce pour cost $3.50.

Jacob's Creek has been making wine in Australia's Barossa Valley for over 160 years.  This Moscato is produced using two grapes, Moscato of Alexandria and Muscat Blanc à Petits Grains.

It's very pale in color, and a slight effervescence is visible.  Minerals make a big play on the nose and I pick up an almost-petrol type of aroma.  The taste is sweet and fruity, with pears and peaches coming forward, but the minerality is pronounced as well.

I like the half-glass option at CPK.  It's a trend I hope to see develop at more restaurants.



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AUSTRALIAN WINE DINNER AND TASTING, LOS ANGELES

The Australian wine industry has seen more than its share of troubles recently.  Wildfires, floods and overproduction have been aggravating at best, tragic at worst.  Thursday January 20, 2011 at Twist Restaurant in the Renaissance Hotel in Hollywood, it was "no worries, mate" at least for a few hours.

A dinner showcasing fine Australian wine and cuisine was hosted by Chris De Cure, the Australian Consul-General in Los Angeles on behalf of the G'Day USA Australia Week Committee.

The purpose of the event was to feature some of the culinary facets of the land down under which often take a backseat in an American media happy to portray Australia as all koala bears, shrimp on the barbie and supermarket-level wines.  This event showed just how much Australia has to offer in fine wine and dining.

Mr. De Cure had many good things to say about Australian food and wine, and was so affable that when he slipped up and referred to Champagne, he quickly covered by stating that, "Australian sparkling wine is better than Champagne."  He offered that comment as a humorous aside, but it's not hard to believe that it was heartfelt.  Australia could not ask for a better proponent than the Consul-General.

The wines of the evening were, of course, all Australian.  The food, too, was flown in especially for this event.

Dinner was prepared by two of Australia's best chefs, Mark Best and Peter Gilmore.  Gilmore'sQuay Restaurant is a Sydney showcase, while Best's Marque Restaurant takes a quieter profile in the Sydney suburb of Surry Hills.  The dishes served by these two men were exquisite, and the wines paired with them matched almost perfectly.

I had the good fortune to be seated next to Best's wife, Valerie, who compared and contrasted both restaurants while acting as a one-woman public relations team for her husband.  She explained that Quay is an opulent restaurant where diners face outward to a beautiful view, while Marque is more reserved and inward-facing.  She said many people refer to Marque as "Melbournian" in atmosphere.

The description of the two restaurants fit the cuisine presented by each chef.  Best's compact, Asian-influenced dishes contrasted with Gilmore's more sumptuous European-styled fare.  The two chefs alternated menu items and gave diners a taste of the best of both worlds.  There was no problem with too many chefs in the kitchen - I was told the collaboration was easy, as the pair are friends and hold each other in high esteem.

They aren't the only celebrities looking to upgrade Australia's image in the eyes of the American public.  Australian television personality Jamie Durie - host of HGTV's The Outdoor Room - is working with YouDontKnowOz.com on a campaign to educate Americans on all things Australian in hopes of debunking stereotypes.  Wine education is the focus of the campaign, with wineries like Wolf Blass, Rosemount, Lindemans, Greg Norman Estates and Penfolds working together to capitalize on Australia's wine tourism cachet.

The wines showcased during the dinner event - during a mixer/tasting beforehand and with the dinner itself - showcased Australia's ample winemaking talent.  The country has been producing wines since the 1820s, and boasts a number of well respected wine regions.

Tablemate Gavin Speight of Old Bridge Cellars was there promoting several of the wines on the dinner menu.  He broke out a small map of Australia's wine regions to show me some of the wineries of South Australia, New South Wales, Victoria and Tasmania.  Great wine also is produced in Western Australia.  When I asked how much time I should allow for an Australian wine vacation, he told me to "imagine that you are in Los Angeles and Napa Valley is in New York - that's how far it is from Sydney to Perth.  Coupla weeks ought to do it."

Although Perth native Speight has been in the States for ten years, he says, "I haven't lost my accent.  I want people to see Australia's diversity and terroir, and know that they haven't lost their accent, either."

The Menu, and The Wines
CanapésPrepared by Chefs Mark Best and Peter GilmoreBeetroot & Foie Gras MacaroonsTomato & Parmesan MarshmallowTuna Sashimi, Shiso and LimeTart of fresh Goat's Curd, Pickled Beetroot, Radish, Olive Crumbs, Chard, Pine Infused Balsamicpaired with
DB Family Selection Sparkling BrutEmeri De Bortoli Pink MoscatoClover Hill Vintage Brut 2004

First Course
Prepared by Chef Peter GilmoreSmoked Eel and Eggwhite Pearl, Sashimi Kingfish, Pickled Kohlrabi, Horseradish Cream, Octopus Tapioca
paired withd'Arenberg The Last Ditch Viognier 2008
Second CoursePrepared by Chef Mark BestPetuna Ocean Trout with Lemon & Dill Jelly, Burnt Vanilla
paired withKilikanoon Mort's Block Riesling 2009
Third CoursePrepared by Chef Peter GilmorePoached Lobster, Lobster Custard, Lobster Consommé
paired withGiant Steps Sexton Vineyard Chardonnay 2008
Fourth CoursePrepared by Chef Mark BestRoast St Helens Oyster with Mustard & Abalone
paired withDe Bortoli Yarra Valley Estate Grown Pinot Noir 2008
Fifth CoursePrepared by Mark BestAll Natural Free Range Roast Lamb with Licorice, Eggplant & Burnt Leek
paired withPenfolds Bin 407 2006
Sixth CoursePrepared by Chef Peter GilmorePoached Fillet of Angus Beef with Truffle Infused Potato Puree, Baby Spinach,
Bitter Chocolate Black Pudding Crumbs
paired withYarra Yering Dry Red No. 1 2005
DessertPrepared by Chef Mark BestSauternes Custard
paired withDe Bortoli Noble One 2007

AUSTRALIAN TABLE WINES

Fans of Monty Python's Flying Circus - whether they are wine lovers or not - no doubt recall fondly the Python bit from the early 1970s called "Australian Table Wines."  I've often wondered if any wine merchants ever had a request for one of the wines mentioned in the routine.  "Black Stump Bordeaux" - the peppermint flavored Burgundy - is one brand I'd like to see.  "Old Smokey" would seem like a natural, and what summer would be complete without a "Perth Pink?"

If you are a fan of the bit, here's a link where you can find the script of it.  I find it endlessly amusing to try and replicate the accent, and I often find myself running through select lines from the piece in the tasting room of my mind.  If you have never heard it, you may want to check it out as performed by "wine expert" Eric Idle.  It's available through Amazon as a 99-cent mp3 download, and it's well worth the price and more.