This is what our editors and contributors were drinking last week…
Anyone who knows me — or at least my wine tastes — knows that I'll at least try cabernet franc from just about anywhere. So, when Persimmon Creek Vineyards in northeastern Georgia (the state, not the country) asked if they could send me theirs, I jumped at the opportunity.
I don't know much about wine in the southeastern United States — in my mind it's often blocked off together as scuppernog country — but Persimmon Creek has riesling, merlot, seyval blanc and cabernet franc planted in their vineyard.
And based on this wine, I'd say their site is decidedly cool climate for the deep south.
Smelling and drinking this wine took me back to some of the first Long Island cabernet francs I ever tasted. The nose is like a raspberry nestled into a salad of bell pepper, asparagus and Brussels sprout with a charcoal fire burning somewhere nearby. The palate is similar with green notes — more than even I like — overwhelming some nice ripe fruit flavors. The finish is nice, with gentle grip, until a little bitter oak note pops up.
Would I drink this again? Yes, I would if only for the educational value. I had our cheese editor taste this next to some 2007 Long Island cabernet franc over the weekend and said "this is what some of the Long Island wines were like just a decade ago." They've come a LONG way through even more hard work.
Will Georgia get there? I have no idea, but they have plenty of reason for hope.
This week I'm working on a New York
Oktoberfestbier taste-off (stay tuned for the post later this week),
but in the midst of all those New Yorkers I picked up this offering from
Clipper City Brewing Company's Heavy Seas lineup.
The Baltimore brewery
has several winners among its pirate-themed Heavy Seas beers, and I was
stoked to see this addition.
This Marzen pours clear gold-amber into a lipped pint
glass with a light one-finger head and faint lacing which does not
The nose is delicate noble hop citrus notes and toasty caramel
malt with just a touch of Heath bar — very subtle, but pleasant for
On the palate there's a medium-bodied malt profile, just a touch of
sweetness but not unbalanced, and a finish that's short and just a touch
grassy as the hops kick in again.
It's extremely sessionable, with no
one component outsinging the others, and goes down just a little too
smooth, but there's something rather unpolished about that finish, and
on the whole it's rather unmemorable. I'll drink the rest and enjoy it,
but then I'm going back to my New York 'festbiers!
After being involved now with the last three Summers of Rielsing
at my workplace, I've consumed so much riesling and talked so much
about terroir that, at this point, you might as well whisk me
off to the Mosel Valley and plant me feet-first into the soil amongst
the vines. That way, I could serve as a human wine fountain and
well-wishers from near and far can come by and fill their wineskins from
While not a 100% riesling, the Burg from Marcel Deiss (60% Riesling, 40%
Gewurztraminer) gets its burst of acidity from the riesling.
Alsatian whites, its got a hugely aromatic nose. Notes of honeysuckle,
bitter almond and lemon meringue rise forth to greet your nostrils.
the palate, these notes are confirmed, and it has a medium-plus body
with an initial off-dryness that is then slowly washed away
with cleansing acidity leaving the mouth dry.
Maybe I should reconsider having myself buried in an Alsatian
vineyard…I mean, have you seen pictures of that place? Storybook.
This wine appeared on the list at our favorite restaurant, and we
were curious enough to try it.
We should have been able to guess.
Can we all agree that the ubiquity of milk chocolate flavors is a
lamentable progression? I loved Kit Kat bars growing up, yes. Not in my
My wife picked up something vaguely green as well, which would
have been welcome to me, if only to shield the chocolate tones.
The waitress said it was a popular wine, which only made me sadder.