Out here in Napa Valley, there’s a big weekend at the end of April called the Vineyard to Vintner (V2V) Open House Weekend featuring wines from the upper echelon Stag’s Leap District. V2V is out of my limited price range at the moment, but there is something in the press release that caught my eye.

The Stag’s Leap District Vintners are coming together to make a sangria.

Yeah, you heard that right. I often recommend a more low-end wine for sangria, because you’re just going to destroy it with brandy and fruit. But this time, 18 of the District’s high-end cabernet sauvignons will combine with local fruits and brandy to create … fruit punch. Really really extravagant fruit punch.

Here’s what the folks in the Stag’s Leap District have to say about their classier-than-average sangria:

“Everyone knows that we make some pretty remarkable wines here in the Stags Leap District, some of the best in the world,” said newly elected SLDW President, Elizabeth Vianna of Chimney Rock Winery. “What people don’t know is how much fun we have doing it.  Our V2V weekend and our ‘Swanky Sangria’ are our way of showing the world the extraordinary sum of our parts as the fortunate beneficiaries of this District’s amazing terroir and eclectic personalities.”

Once again, the sangria is out of my price point, but I would dearly love to try some. Considering the cost of many of the bottles involved, the estimated value of the blend is $20/oz or a staggering $100 a glass.  That better be some amazing sangria … and everyone better sip!

Out of your price point too? We’ve got some tasty sangria recipes right here on Wine-Girl.net that I promise won’t cost you $100/glass.

Greatest Hits: Make Your Own Sangria (Red, White, and Blush recipes)

Cheers!

2008 Belle Glos Pinot Noir Blanc, Mendocino County, California
$18.99, Water Tower Fine Wines

Have you heard of Caymus? They’re rather well known for their Cabernet. So well known, in fact, that in order to focus on some rather nice Pinot Noir, the winemaker had to open a separate winery. In 2001, that’s how Belle Glos came to be.

Belle Glos is distinctive for its wax-dipped bottles, a la Maker’s Mark. The Pinot Noirs all have a dark red wax, but this rosé sports a brilliant pink. It’s actually a gorgeous bottle. I had to have it as soon as I saw it in the store. (The wax has a pull tab, making it easy to remove from the top. A tip: don’t stick it in the freezer.)

The wine has a wonderful aroma of flowers and wild strawberries. You can see in the photo that the wine itself is almost a jewel-tone. The rosé is made from pinot noir, which is my favorite red grape.

I’ve never said this about a rosé before, but this is a sexy rosé. It makes sense, as pinot noir can be one of the most sensuous wines around, but rosé? My hats off to the winemaker. This has a lot of big dark berries and just a kiss of strawberry.

This isn’t one of those light, prissy rosés; this wine has some heft to it. We drank it solo, but I bet it would also prove to be an excellent food wine, holding up to some heavier pairings.

Enjoy!

My review:

$10.99, Water Tower Fine Wines

Grenache, also called Garnacha, is one of the most widely planted red grape varietials, and is the most widely planted grape in Spain. Grenache is often found in Southern Rhône wines, which explains my fondness for it. I do love my Rhône. In fact, Grenache is often at least 80% of the blend of Châteauneuf-du-Pape.

The Artazuri rosé has this amazing bright color. It’s not really captured in the above photo, but it’s sort of the pink of my pinkest Playgirl Floribunda roses I planted outside our house, or the pinkest hibiscus flower. It’s pretty darn close to red, while still retaining all it’s pinkness.

On the nose there is a lot of flower and mineral, partnered by raspberry. Kevin commented that the nose was reminiscent of homemade raspberry pancake syrup.

It’s not a hefty rosé. Instead, it’s light and airy, calling out to be paired with seafood on a hot and sunny day. It’s filled with raspberries and some cherry and it goes down fast. Really fast. Kevin and I rarely finish an entire bottle of wine on the first night anymore, but I handily polished this one off.  As for Kevin? He had a glass or so, and he admitted it was good. But it wasn’t his kind of wine – it didn’t tap into his inner pink as our previous rosé had. He likes his pink wines to be less light and more heavy.

Our ratings:
Michelle  Kevin 

2007 Montes Cherub Rosé of Syrah

The cherub is actually a cartoon rendering by Ralph Steadman of Alfredo Vidaurre, a founding partner of the Montes winery. If you’re familiar with Hunter S. Thompson and/or Fear & Loathing in Las Vegas (the book people, not the movie), then you’ll recognize his art.

Montes is a Chilean winery and this wine comes from their Archangel estate in the Colchagua Valley, close to the Pacific Ocean. This particular rosé is 100% syrah. The color is a ruby red, but still obviously a rosé. The particular color comes from the juice and the skins having a one night
stand. I’m not kidding. It’s called a vin de nuit – the wine spends one night only in contact with the red-grape skins.

On the nose I got, appropriately, roses. I still hate the cliche of roses on a rosé, but sometimes it happens. (A rose is rosé by any other name?) Of course, the scent wasn’t just floral, there was some undefinably red fruits on there too.

The taste and texture are what won me over. It’s a rich, ripe wine, filled with crisp cherries and raspberries. It’s also a wine with heft, dry without
tannins. There’s a lot of structure and balance and it completely fills up your mouth. There’s a long, pleasing aftertaste that still manages
to be gentle. I would go so far as to say this rosé is sophisticated.

At under $15, it’s also a great deal. Montes makes some great wines, including the equally affordable Montes Folly and the not-so-affordable but excellent Purple Angel.

The real endorsement? Even Kevin likes this wine, and as he likes to say, he’s still looking for his inner pink.

Rating:

Kevin and I have a thing. If we visit a new state, we need to visit a winery within that state. (I have no idea how I’ll handle this when I head to Las Vegas.) In 2007,  we went to Arizona, which was one of the best, and most needed, vacations I’ve taken.

We used Tucson as our jumping off point and from there, we toured a lot of the state. We took a couple days and drove up to the Grand Canyon, staying overnight in Flagstaff. On our way home, we used a map and our trusty GPS to get to Cornville.

You see, when we think of Arizona, we think desert, but that’s the south. As you head north, you enter into mountains, chock full of evergreens. It’s gorgeous. And in November of 2007, we had flurries in Flagstaff as we loaded our hiking boots into the rental car. Arizona is a beautiful example of multiple microclimates all along a single highway. Offer me a job and I’d move to Arizona in a heartbeat.

Cornville, Arizona is in this wonderful intersection of moutain and stream, off the highway between Sedona and Flagstaff. It’s where you can find wineries owned (and operated) by Maynard James Keenan (apparently of the band Tool), his mentor at Page Springs Cellars, and the wonderful and entertaining Javelina Leap. We also visited Alcantara, which at the time seemed even more off the beaten path, but worth it.

For me, our visit to Alcantara was akin to visiting a friend’s house. I felt as if the tasting room was simply a bar, outside the kitchen and adjacent to the living room. At Alcantara I was introduced to a coffee table book for which I searched over a year (and found in Healdsburg), Vineyard Dogs. I was also introduced to a beautiful, and very pregnant, German Shepherd, who stands in my mind as the mascot for the winery.

I always say that a wine tastes better under either (or both) of two conditions: 1) when you meet the winemaker and 2) when you visit the winery. You see, atmosphere has a great influence, for me at least, on taste. And so it is with Alcantara.

Now, the 2006 Petite Sirah that we drank this evening was blended in Arizona, but made from California grapes. I would think that this year, if not in 2008, most of the Arizona wineries we visited are now able to harvest their own Arizona grapes. I know that Maynard James Keenan is sourcing his own grapes from both Cornville and further south in the state. At the end of 2007, the fantastic Javelina’s Leap was close to harvesting Arizona zinfandel. So take our review with a grain of salt – these aren’t Arizona grapes. I would encourage you – if you get the chance – to visit as many Arizona wineries as you can. We were impressed with the depth and breadth of knowledge, the wines and blending techniques, and the incredible friendliness of each winery we visited.

Alcantara Vineyards, Nov 2007

2006 Alcantara Petite Sirah

Petite Sirah is usually the Durif grape, but doesn’t Petite Sirah sound so much prettier? A lot of times, Petite Sirahs are a dark purple-y color, and are characterized by black pepper, some herbs, and tannins. But this wine was a lot softer. As a Petite Sirah, we thought we could age it a little longer but tonight, this wine didn’t show any tannins. I wish I had my notes from our initial trip to the winery to know what we’d thought a year ago.

When Kevin first opened the wine tonight, his reaction was “Woo! Smell that wine!” It did have a strong nose of fruit and herbs. The attack mirrored that, with strong berries and plums at first taste, but, well, it sort of died mid-palate. Yep, in the middle of my tongue there was suddenly nothing. But as you swallow – the finish – suddenly the flavor rallied. There were fruits and spices all over the place.

I can’t help but wonder if we should have uncorked this wine in early 2008. However, we’re still thrilled to have tried a wine from the up and coming Arizona wine industry. I hope we can go back and try wines made from Arizona grapes.

Our rating:

The 2009 Arizona Stronghold Dayden Cochise County Rosé is a blend of Zinfandel, Grenache, Sangiovese, Malbec, and Sauvignon Blanc from three different vineyard locations in Chochise County, Arizona.  They chose to make this rosé in the saignée style. Saignée is a method of rosé production that involves bleeding off the juice after limited contact with the skins. The juice only takes on a little of the color of the grape skins, due to the short time in which they had contact, leading to the pink color. The color is a nice medium-dark pink, nothing so peppy that you’ll be embarrassed to hold your glass in public. You can tell immediately that the wine has some heft.

The first thing we noticed was the rose petal nose. I hate saying that a rosé smells like roses, as it seems rather cliche, but there’s no denying that Kevin & I both got a floral aroma. The flavors are full of fruits and flowers, with some light strawberries wrapped in with some sour cherries and crushed flower petals. I know, that sounds ridiculous, but trust me. At only 11.9% AbV, this wine goes down fast and we powered through our bottle. It’s very balanced – you’re not overwhelmed by any one specific flavor or characteristic, and instead enjoy the entire delicate blend of flavors.

The Dayden has structure and heft – it’s not just a back-porch summertime rosé. The winery recommends pairing it with grilled vegetables, cold meats, and salads. I think we may have overchilled it, so that’s something you really need to watch with this one. While we enjoyed it right out of the fridge, it had a much sweeter finish when it was cold. As it warmed up a bit, it had a fuller, less sweet finish and we liked it even better. Definitely chill this wine, but you might want to pull it out of the fridge about 30 minutes before you drink it, just to get it up to optimum temperature.

I was hoping this wine might go well with Thanksgiving dinner, and while it might pair nicely with the cranberry portion, I don’t know about the rest. However, it is probably the perfect wine to pull out when you’re having a cold turkey sandwich on Black Friday, after a long day of shopping in the crazy local mall.

You’re probably thinking I just reviewed a wine you need to fly to Arizona to get your hands on. Not true. Recently the good folks at Dep’s Fine Wines have started carrying Arizona Stronghold, so head over there and pick up a bottle for around $12.99.

Our score:

I first had this when we went to Bouquet in January 2008. I loved it and searched everywhere for it. Currently you can find it at Dep’s, Party Town, and Party Source, I believe. Back in 2008, I picked up several bottles of the 2004 vintage and I just finished off the last of them.

Mr Black’s Shiraz-Viognier Concoction consists of 4% Viognier, 96% Shiraz, and it has a powerful and fragrant bouquet. This is a high-alcohol fruit bomb. I don’t know why I like it so much – it’s not my normal style at all. I find it to be well-balanced; I could certainly feel the alcohol but I couldn’t taste it. The fruit seems to contain the wine and it didn’t seem “hot.” To say it is fruit-forward is an understatement, though. There are all sorts of berries and cherries and dark fruits, all racing to get to your tongue first. It’s definitely jammy. This Concoction is a big wine, there’s no doubt about it, but it’s also a fun wine. I’m not sure how it would work with a meal, but it pairs well with cheese and I enjoyed it while munching on my favorite, Parmigiano Reggiano. In Northern Ky, Mr Black’s Concoction retails for around $20.

My rating: 

It’s summer and I think Sangria is a wonderfully yummy summer beverage. It doesn’t require (should never use) expensive wine and it’s fun to make. Not only that, but the soaked fruit is sort of a fun bonus that you can’t get when you buy pre-made Sangria in a bottle.

Image Credit

Alternatively, I also recommend a Sangriatini – one of my favorite drinks that can easily be made by the glass instead of by the punch bowl.

But back to that punch bowl … here are three versions I like to make for summer parties: red, followed by pink and white after the jump. The red version – Sangria Rouge – is my favorite.

Oh, and Sangria goes great with Paella!

Sangria Rouge
3/4 cup sugar
3/4 cup OJ
1/3 cup lemon juice from concentrate
1/3 cup lime juice from concentrate
3/4 cup brandy (but really, just dump in the bottle if you have room)
2-750 ml bottles of medium-dry red wine, chilled (burgundy or 3 Thieves jug wines work well)

Fruit slices: Orange, peach, plum, other fruits
Ice

1. In pitcher or bowl, combine sugar and juices.
2. Stir until sugar dissolves.
3. Cover and chill.
4. Just before serving, add wine and fruit.
5. Serve over ice.

Sangria Blush
1 cup OJ
1/2 cup sugar
1-1.5L white zinfandel (what else is it good for?)
1 btl brandy
1/4 cup lime or lemon juice
1 lime, thinly sliced and seeded
1 orange, thinly sliced and seeded
16-20 ice cubes

1. Combine OJ and sugar in small pan.
2. Cook over medium heat, stirring occasionally, until sugar dissolves.
3. Pour into a 2 quart container with tight-fitting lid.
4. Add wine, lime or lemon juice, and fruit.
5. Cover and refrigerate 2 hours to blend flavors.
6. Place ice cubes in small bowl or large pitcher.
7. Pour mixture over ice.

Sangria Blanca
1 bottle Spanish white wine (I recommend a bottle of Naia)
1/3 cup sugar
3/4 cup peach brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
1 cup sliced green grapes
1 cup sliced red grapes

1. Mix together wine, sugar, brandy, and lemonade until well mixed.
2. Add in the fruits and refrigerate overnight. (Nicely alcoholic fruits at this point.)
3. Serve the next day from a large pitcher filled with ice.

Back in March 2010 – Wine Festival week, to be exact – Kevin and I took a Bartending 102 class from Josh Durr at Tonic. We learned how to make mint juleps and I ran right home and wrote up this post.

Photo Credit : Bruce Crippen | Business Courier

The most important thing I learned from Josh in this particular session was that, with a mint julep, the method is more important than the ingredients.

Place the mint in the bottom of the cup.

Pour in 1/2 oz of maple syrup.
We used this in place of simple syrup and I really loved the results.

Photo Credit : Bruce Crippen | Business Courier

Add 1 oz of Bourbon.
I believe we used Ancient Ancient Age in the classroom, but pick your favorite. Josh also suggested Old Grand-Dad and Old Weller.

Roll the muddler on the mint, rolling towards the top of the glass. Make sure to get the oils on the rim on the glass.
This takes a certain amount of technique, as I learned. Don’t pound on the mint either – you want the mint to be minty, and pounding? Well that just makes it bitter.

Next, crush your ice.
I used an old fashioned ice crusher Josh had handy. I swear my grandma had one on her bar and I loved it. Kevin pounded away on a bag of ice with the muddler. Both methods are valid.

Photo Credit : Bruce Crippen | Business Courier

Add crushed ice to your glass until it is filled just under the edge.

Stir, pulling up from the bottom of the glass.

Next, add another 1 oz of bourbon.

Add a second layer of ice, so that it sort of resembles the shape of a sno-cone.

Garnish with 2 short straws and a sprig of mint.

Honestly, this made one of the best mint juleps I’ve ever had. What was even more surprising was that I made it myself! I know it sounds easy in the directions, but the technique – especially with muddling – is tricky to get the hang of.

Happy Derby Day!

Photos from Business Courier article about our class, by photographer Bruce Crippen.