Click the link below to listen to my latest Radio Interview...It's full of Food & Wine Pairing tips!
http://www.amatteroftaste.com/Radioshowmp3/radioshow.htm
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
Sunday, February 22, 2009
Saturday, February 21, 2009
February 14, 2009 - Wines Tasted
Louis Jadot - Beaujolais - 2007 - $14 - (Classic, Food Wine) - Led off with aromatis notes of spun sugar, bubblegum, raspberry and black raspberry as well as hints of green peppers. In the mouth the earth component was easily identifiable as were the tart bush fruits of rasp. and black rasp. Tannin gained ground placing it securely in the granite hills of Beaujolais.
Wednesday, February 4, 2009
January 23, 2009 Wines Tasted
The Following 2006 Bordeaux Wines were Tasted at the Bently Reserve in San Francisco at the Union des Grands Crus de Bordeaux tasting:
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.
Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Classic Cabernet nose of black cherry, cassis and black plum.
Ch. Angelus - Saint-Emilion - (Ager, Classic, Food Wine) - Nose opened with a very Earthy component, red and black currant, pencil shavings and pure graphite. Full bodied and plump in the mouth. It had moderate high acid and tannin that was perfectly structured. More earthy than fruity now.
Ch. Figeac - Saint-Emilion - (Modern-Classic, Ager) - Expressive ripe nose of black berry syrup, layered and saturated. Firm and rigid on the palette. High in granular textured tannin.
Ch. la Gaffeliere - Saint-Emilion - (Classic, Ager) - Begins with baking spice, bittersweet chocolate, mint and black cherry fruit. Alcohol was high, tasted hot. Very minerally with that firm graphite-like tannin.
Ch. Larcis Ducasse - Saint-Emilion - (Classic, Ager, Food Wine) - Pretty nose of dried red florals, fresh blue flowers and a medley of red fruits. The only wine I'd love to drink today without regret!
Ch. Pavie-Macquin - Saint-Emilion - (Showpiece, Modern-Classic, Stand Alone, Ager) - A superstar effort and always a favorite! Powerful nose of licorice(red and black), Ripe red raspberry, red currant and framboise. Ripe and luscious in the mouth. Firm with rigid tannins, moderate-high acid and a lengthy, balanced finish. If a wine could be judged on bouguet alone, this would be in the winner's circle.
Ch. Troplong Mondot - Saint-Emilion - (Classic, Ager) - Smoky nose with sweet caramels and vanilla. But at the same time showing a rich soil/hummus and herb mix nuance. Heavy in minerality as well as wet gravels. An earthier stlye, here.
Ch. Trottevielle - Saint-Emilion - (Classic, Ager) - Pretty nose filled with red fruits, red merry mix, red raspberry, fruit-loops and a light earthy sage quality. Wet concrete flavor on the finish.
Ch. Beauregard - Saint-Emilion - (Modern-Classic, Ager, Food Wine) - Pure Merlot nose of dark plum, black cherry and liquor. Moderate tannin and acid show the softness of the merlot also. The length however was admirably long.
Ch. Clinet - Pomerol - (Modern, Ager) - Very ripe and almost raisiny with fresh red fruit, cinnamon and spice box aromas to boot. Ripe fruit turns to firm tannin and moderat-high acid. This Clinet pushes in all directions.
Ch. Gazin - Pomerol - (Food Wine, Ager, Classic) - Lighter color and transparancy tell alot about the winemaking style here(multiple rackings). Nicely balanced albeit with a heavily spiced finish. Fruit was in harmony with acid and tannin.
Ch. Petit-Village - Pomerol - (Modern-Classic, Ager) - An excellent effort full of red plum, red currant and blueberry. Ripe and lush in the mouth. Well balanced tannin/acid/fruit. A great "drinker" as is.
Ch. Clarke - Listrac-Medoc - (Ager, Classic) - Ripe nose of red currant, minerals and sweet candy with light herb notes which contrast well.
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.
Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Classic Cabernet nose of black cherry, cassis and black plum.
Ch. Angelus - Saint-Emilion - (Ager, Classic, Food Wine) - Nose opened with a very Earthy component, red and black currant, pencil shavings and pure graphite. Full bodied and plump in the mouth. It had moderate high acid and tannin that was perfectly structured. More earthy than fruity now.
Ch. Figeac - Saint-Emilion - (Modern-Classic, Ager) - Expressive ripe nose of black berry syrup, layered and saturated. Firm and rigid on the palette. High in granular textured tannin.
Ch. la Gaffeliere - Saint-Emilion - (Classic, Ager) - Begins with baking spice, bittersweet chocolate, mint and black cherry fruit. Alcohol was high, tasted hot. Very minerally with that firm graphite-like tannin.
Ch. Larcis Ducasse - Saint-Emilion - (Classic, Ager, Food Wine) - Pretty nose of dried red florals, fresh blue flowers and a medley of red fruits. The only wine I'd love to drink today without regret!
Ch. Pavie-Macquin - Saint-Emilion - (Showpiece, Modern-Classic, Stand Alone, Ager) - A superstar effort and always a favorite! Powerful nose of licorice(red and black), Ripe red raspberry, red currant and framboise. Ripe and luscious in the mouth. Firm with rigid tannins, moderate-high acid and a lengthy, balanced finish. If a wine could be judged on bouguet alone, this would be in the winner's circle.
Ch. Troplong Mondot - Saint-Emilion - (Classic, Ager) - Smoky nose with sweet caramels and vanilla. But at the same time showing a rich soil/hummus and herb mix nuance. Heavy in minerality as well as wet gravels. An earthier stlye, here.
Ch. Trottevielle - Saint-Emilion - (Classic, Ager) - Pretty nose filled with red fruits, red merry mix, red raspberry, fruit-loops and a light earthy sage quality. Wet concrete flavor on the finish.
Ch. Beauregard - Saint-Emilion - (Modern-Classic, Ager, Food Wine) - Pure Merlot nose of dark plum, black cherry and liquor. Moderate tannin and acid show the softness of the merlot also. The length however was admirably long.
Ch. Clinet - Pomerol - (Modern, Ager) - Very ripe and almost raisiny with fresh red fruit, cinnamon and spice box aromas to boot. Ripe fruit turns to firm tannin and moderat-high acid. This Clinet pushes in all directions.
Ch. Gazin - Pomerol - (Food Wine, Ager, Classic) - Lighter color and transparancy tell alot about the winemaking style here(multiple rackings). Nicely balanced albeit with a heavily spiced finish. Fruit was in harmony with acid and tannin.
Ch. Petit-Village - Pomerol - (Modern-Classic, Ager) - An excellent effort full of red plum, red currant and blueberry. Ripe and lush in the mouth. Well balanced tannin/acid/fruit. A great "drinker" as is.
Ch. Clarke - Listrac-Medoc - (Ager, Classic) - Ripe nose of red currant, minerals and sweet candy with light herb notes which contrast well.
January 23, 2009 Wines Tasted
The Following 2006 Bordeaux Wines were Tasted at the Bently Reserve in San Francisco at the Union des Grands Crus de Bordeaux tasting:
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.
Whites:
Ch. Carbonnieux - Pessac-Leognan - 2006 - (Food Wine, Classic) - Lemongrass, chive, cut grass nose. With lemon and lime zest, chalk and seaspray in the mouth. Balanced with high acid.
Domaine de Chevalier - Pessac-Leognan - (Food Wine, Classic) - Strong kiwi, lychee and white peach nose. Green gooseberry and white peach on the palette. Balanced with high acid.
Ch. de Fieuzal - Pessac-Leognan - (Classic, Ager, Food Wine) - Green fig, white fig, white peart and wood smoke bouquet. Heavy smoke in the mouth, creamy. Long finish.
Ch. de France - Pessac-Leognan - (Classic, Ager, Food Wine) - Led with green melon, chive, lemon and lemon grass, and heavy spice. Smoky in the mouth, spicy and almondy.
Ch. La Louviere - Pessac-Leognan - (Classic, Ager) - Heavy matchbook nose with white peach, lime and flint. Finished with heavily smoked barrel notes.
Ch. Latour-Martillac - Pessac-Loegnan - (Modern-Classic, Showpiece) - Opened with a bouquet of green tree fruits: figs, pears, peaches, limes, plums etc. Had admirable tannin levels for a blanc de Bordeaux. Finished very smoky in the mourth.
Ch. Malartic-Lagraviere - Pessac-Leognan - (Classic, Food Wine) - Light cinnamon, chive, oregano, green apple and green fig. Light handed with the wood means more fruit in the mouth: kiwi, lime, green apple. High in acid and green in every way(except it's not underripe).
Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Almond, chive, green melon and green herb mix in the nose. All that, AND smoky creamy components to boot on the finish. High in acid and balanced.
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.
Whites:
Ch. Carbonnieux - Pessac-Leognan - 2006 - (Food Wine, Classic) - Lemongrass, chive, cut grass nose. With lemon and lime zest, chalk and seaspray in the mouth. Balanced with high acid.
Domaine de Chevalier - Pessac-Leognan - (Food Wine, Classic) - Strong kiwi, lychee and white peach nose. Green gooseberry and white peach on the palette. Balanced with high acid.
Ch. de Fieuzal - Pessac-Leognan - (Classic, Ager, Food Wine) - Green fig, white fig, white peart and wood smoke bouquet. Heavy smoke in the mouth, creamy. Long finish.
Ch. de France - Pessac-Leognan - (Classic, Ager, Food Wine) - Led with green melon, chive, lemon and lemon grass, and heavy spice. Smoky in the mouth, spicy and almondy.
Ch. La Louviere - Pessac-Leognan - (Classic, Ager) - Heavy matchbook nose with white peach, lime and flint. Finished with heavily smoked barrel notes.
Ch. Latour-Martillac - Pessac-Loegnan - (Modern-Classic, Showpiece) - Opened with a bouquet of green tree fruits: figs, pears, peaches, limes, plums etc. Had admirable tannin levels for a blanc de Bordeaux. Finished very smoky in the mourth.
Ch. Malartic-Lagraviere - Pessac-Leognan - (Classic, Food Wine) - Light cinnamon, chive, oregano, green apple and green fig. Light handed with the wood means more fruit in the mouth: kiwi, lime, green apple. High in acid and green in every way(except it's not underripe).
Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Almond, chive, green melon and green herb mix in the nose. All that, AND smoky creamy components to boot on the finish. High in acid and balanced.
Pine Ridge Vineyards Staff Tasting - January 23, 2009
Staff Tasting Recap – Jan. 2009
By: Eric C. Maczko
On January 28th I led the first tasting of 2009: the Line up of All Current Release Wines
We had 18 attendees. Most were able to stay the duration. We even had a top referrer join us.
I began the tasting with a comparison of 2007 & 2008 Chenin Blanc Viogniers.
I followed those with a flight of Chardonnays: 2006 & 2007 Dijon Clones and 2006 Le Petit Clos.
The first two reds were: 2005 Carneros Merlot & 2006 Crimson Creek.
Then we covered the Cabernets two by two: 2005 Cabernet Franc & 2005 Onyx;
2006 Napa Cabernet Sauvignon & 2005 Oakville Cabernet Sauvignon;
2005 Stags Leap District Cabernet Sauvignon & 2005 Epitome Cabernet Sauvignon;
2005 Howell Mountain Cabernet Sauvignon & 2005 Andrus Reserve;
2004 Fortis & 2005 Fortis were the concluding wines.
In revere, I found that both vintages of Chenin Blanc/Viogniers tasted great, but different due to acid/fruit profiles. But, one could conclude that the wine will age for 3 – 4 years successfully. I also noted that the Dijon Clones wines were remarkably similar, even now. That did surprise me. I found the 2006 Crimson Creek to be “early” in its bottle development, while the 2005 Carnereos Merlot was excellent, if a bit bulky, now.
The 2005 Cabernet Franc was less expressive than previous vintages as far as raspberry fruit, but more expressive in the bittersweet chocolate, cocoa and black cherry/dry sage arenas. The 2005 Onyx impressed upon me a solid, Rioja Reserva character, now that is a positive despite some people’s reactions to my observation. It was hearty, toasty, cedary and full of Zino Platinum Cigar qualities. Spice led fruit in the general state of affairs in the Onyx, and that’s why I feel it is always a cigar lover’s style or a Syrah lover’s style.
The 2006 Napa Cabernet was showing its Malbec component up front, while expressing firm wood based tannins through the finish. The fruit layers were evident as well as being pleasant. The 2005 Oakville was tight and firm with classic Napa character: black and red cherry, cedary toast, rigid tannins and ‘peppery’ spice-box. The 2005 Stags Leap District Cabernet was by-and-long the most fruit driven of the line-up, pumping out ripe black cherry, plum, cassis, and bursting blueberry character astride with fresh tobacco leaf, tannins were caressing yet firm. While it’s “brother”, the 2005 Epitome SLD Cabernet, was atomic with crushed red currant, fresh brewed mocha latte’ and green peppercorns: this is easily my crush for the vintage. The 2005 Howell Mountain Cabernet was a full bodied, massively structured wine laden with black cherry, grilled blueberry, beef carpaccio, coffee grounds, and minerality only Howell Mountain’s Volcanics can deliver. The 2005 Andrus Reserve was so quaffable I had to repour myself! A Rutherford based wine from the vineyard of the same name, it showed elegance in place of power. The red berry mix was both ripe and balanced here. The 2004 Fortis was showing well. The full bodied, layered cuvee was all about cherry pie filling, spice and chocolate, while the highly anticipated 2005 Fortis was more about black cherry and plum with coffee grounds. Both versions of the Flagship Fortis were highly extracted, full bodied, and balanced while drifting slightly to the ultra modern.
By: Eric C. Maczko
On January 28th I led the first tasting of 2009: the Line up of All Current Release Wines
We had 18 attendees. Most were able to stay the duration. We even had a top referrer join us.
I began the tasting with a comparison of 2007 & 2008 Chenin Blanc Viogniers.
I followed those with a flight of Chardonnays: 2006 & 2007 Dijon Clones and 2006 Le Petit Clos.
The first two reds were: 2005 Carneros Merlot & 2006 Crimson Creek.
Then we covered the Cabernets two by two: 2005 Cabernet Franc & 2005 Onyx;
2006 Napa Cabernet Sauvignon & 2005 Oakville Cabernet Sauvignon;
2005 Stags Leap District Cabernet Sauvignon & 2005 Epitome Cabernet Sauvignon;
2005 Howell Mountain Cabernet Sauvignon & 2005 Andrus Reserve;
2004 Fortis & 2005 Fortis were the concluding wines.
In revere, I found that both vintages of Chenin Blanc/Viogniers tasted great, but different due to acid/fruit profiles. But, one could conclude that the wine will age for 3 – 4 years successfully. I also noted that the Dijon Clones wines were remarkably similar, even now. That did surprise me. I found the 2006 Crimson Creek to be “early” in its bottle development, while the 2005 Carnereos Merlot was excellent, if a bit bulky, now.
The 2005 Cabernet Franc was less expressive than previous vintages as far as raspberry fruit, but more expressive in the bittersweet chocolate, cocoa and black cherry/dry sage arenas. The 2005 Onyx impressed upon me a solid, Rioja Reserva character, now that is a positive despite some people’s reactions to my observation. It was hearty, toasty, cedary and full of Zino Platinum Cigar qualities. Spice led fruit in the general state of affairs in the Onyx, and that’s why I feel it is always a cigar lover’s style or a Syrah lover’s style.
The 2006 Napa Cabernet was showing its Malbec component up front, while expressing firm wood based tannins through the finish. The fruit layers were evident as well as being pleasant. The 2005 Oakville was tight and firm with classic Napa character: black and red cherry, cedary toast, rigid tannins and ‘peppery’ spice-box. The 2005 Stags Leap District Cabernet was by-and-long the most fruit driven of the line-up, pumping out ripe black cherry, plum, cassis, and bursting blueberry character astride with fresh tobacco leaf, tannins were caressing yet firm. While it’s “brother”, the 2005 Epitome SLD Cabernet, was atomic with crushed red currant, fresh brewed mocha latte’ and green peppercorns: this is easily my crush for the vintage. The 2005 Howell Mountain Cabernet was a full bodied, massively structured wine laden with black cherry, grilled blueberry, beef carpaccio, coffee grounds, and minerality only Howell Mountain’s Volcanics can deliver. The 2005 Andrus Reserve was so quaffable I had to repour myself! A Rutherford based wine from the vineyard of the same name, it showed elegance in place of power. The red berry mix was both ripe and balanced here. The 2004 Fortis was showing well. The full bodied, layered cuvee was all about cherry pie filling, spice and chocolate, while the highly anticipated 2005 Fortis was more about black cherry and plum with coffee grounds. Both versions of the Flagship Fortis were highly extracted, full bodied, and balanced while drifting slightly to the ultra modern.
Tuesday, February 3, 2009
New Rose' Packaging
Pine Ridge Vineyards - Encantado - Rose' - 2008 - $20 - (Food Wine) - An elegant package for an elegant wine. Based on Cabernet saigne', with small amounts of Petite Verdot
. Brisk and refreshing acidity recall an afternoon in Tavel. Perfect with: Baked Goat Cheese over Fresh Winter Greens Lightly Dressed with an Herb Vinaigrette.
Domaine Alfred becomes Chamisal Vineyards!
NEWS FLASH: Domaine Alfred Elevates Branding to Represent the Historic Chamisal Vineyard
Beginning with the release of Winemaker, Fintan duFresne's 2007 Vintage wines, the Crimson Wine Group owned property will seek to emphasize the source of it's acclaimed fruit through a beautiful new package.
The Chamisal Vineyard, which it has always been known, has been growing first class Chardonnay and Pinot Noir grapes since 1973. The Edna Valley and Chamisal lie just 4 miles east of Pismo Beach, CA.
Look for the 2007 wines in their new skin beginning in March!
Bryant Family Vineyards - Cabernet Sauvignon - Napa Valley - 1997 - $NA - (Ultra Modern, Ager, Showpiece) - A 100 Point Robert Parker Wine...and yes, it deserves it. Threw heavy sediment, was opaque black/garnet and concentrated in every facet. It opened with a monster blast of dry and fresh sage(a Pritchard Hill Hallmark), light menthol and fresh rolled sweet tobacco leaf, bolstered by ripe black cherry and cassis along with creamed raspberries. It was thick and viscous on the palette with high alcohol in balance with moderate tannin and moderate acid. The finish was long with herbed plum and cherry fruit. Perfect now thru 2014.
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