My Half Full Glass – December 27th, 2012

Hermann Wiemer 2010 Magdalena Dry Riesling

The team at Hermann J. Wiemer in the Finger Lakes are producers of world class wines. I’ve visited them twice, tasted the wines several times so I know this first hand. There isn’t anything I’ve had from them that didn't make me reflect on how lucky I am to be able to enjoy their products.

Earlier this year I placed an order (a refill if you will) that included several bottles of the 2010 Magdalena Dry Riesling. I had seen a recommendation for it from Lenn Thompson of the New York Cork Report. The description of it made me think of wine at a whole other level than I knew from the producer, and I knew I must try it for myself. Soon after the wine arrived, and I immediately forgot about it. I was reminded of it by Lenn again this week, but this time I opened one.

This wine is an impeccable example of what top notch Riesling tastes like. It is labeled as dry, and I maintain that it is, but it is the most luscious and textural domestic dry Riesling that I have ever had. The nose is captivating, pushing forth both fruit and mineral components. Everything after the first sniff builds even higher. The body of the wine almost feels like a light syrup and the flavors of citrus, pear, peach and accessible and refined. I could say many more good things about this wine, but I believe I've said enough to convey my fondness for it.

Ancient Fire Spiced Wine

I’ll admit up front that I haven’t consumed much of this homemade batch of wine yet. I should also disclose that is a second wine, one made from fresh grape leftovers, and that is was infused with spices and orange. Some of you might be asking yourself “why would he do this?” Because I can. The grapes were softly pressed and still minimally viable, so I decided not to throw out what I could use. I modeled the result after Swedish Glogg or German Gluwhein, except that I put everything needed to serve it in the bottle, obviating the need for the mulling process.

Warming it before service is my suggested method, and depending on how much of the added sweetness was retained, a little bit more may be added. The base of the wine is Concord grapes and it is very purple in color. The spices, allspice, cinnamon and clove, as well as the orange are present in the nose. The wine trends quite tart, although the sweetness in the middle to finish should mitigate the perception of the tartness. The final blend did also include some dry table wine to bring the body up a bit. I used some homemade Malbec and Tempranillo from 2010 to achieve this.

A simple wine with a punch-like character, it should do nicely as a winter warmer with no strings attached. I don’t plan on any serious consideration of it, and if you are lucky enough to try some, I don’t expect you to give it a formal tasting either.

Cheers!

Jason

My Half Full Glass – December 13th, 2012

Explore the many French wine varieties and enjoy.

Some notable sips from the last couple of weeks.

Paumanok Vineyards North Fork of Long Island 2010 Grand Vintage Chardonnay

The Empire State Cellars Wine Club has really been delivering for me. I don't know the club curator (Lenn Thompson of the New YorkCork Report) well enough to think that we have the same tastes in wine, but based on the success of this particular bottle I think we are pretty close.

The Paumanok 2010 Grand Vintage Chardonnay is bottled using the Grand Vintage name which refers to the special nature of the wine as designated by the producer. Specifically, it is made using the free-run juice of the ripest batches of Chardonnay from the vintage and is fermented in new French oak.

The wine is elegant on the palate with a mild toasted and nutty profile and a creamy finish. The fruit isn't hidden with oak, rather the fruit flavors taste like something you would find in a pastry or other baked, sweet treat. The finish is dry (it is a tad round, but not sweet by my definition) and lingers a bit allowing the texture to be savored. I drank this wine on its own the first night, and quite happily, then fiddled around with a couple different dinner pairings, none of which were worth highlighting. 

Martha Q's Low & Slow Smoked Ale

I met Sean Hopkins who owns the LobsterQ Restaurant in Hampstead, NH earlier this year. My foodie friend Richard Auffrey had connected with him previously and asked if I knew of the restaurant. I didn't, so we planned a visit to check out the joint. I enjoyed the food, people and atmosphere then and I have enjoyed the same several times since. But, let's fast forward a bit.

A few months ago Hopkins (should we call him Q or Mr. Q?) was tweeting about making a collaboration beer with Martha's Exchange in Nashua, NH. A smoked beer was the plan and Sean was hoping to smoke the grains at the restaurant to give the beer a firm LobsterQ profile.  I was intrigued and looked forward to the release so I could give it a whirl.

( Greg Oullette, the brewer for Martha's and Sean Hopkins of LobsterQ. )

That time came, and to celebrate the release LobsterQ held a private event to debut the beer, named Martha Q's Low & Slow.  Low & Slow was paired with great people, food and music from two members of the Tom Dixon Band. The event was lively, fun and the only downside was that I had arrived home from vacation not even 24 hours earlier and was feeling a bit spent.

How about the beer? Martha Q's Low & Slow is a mellow smoked ale, one that folks who don't normally like smoked beers might enjoy. In a Facebook review for both Martha's & LobsterQ I said: " Martha Q's Low & Slow - slow cooked meats & sweet tobacco meet in a bar... damn fine smoked ale. mellow and hugely drinkable. Bravo!" The beer pairs well with BBQ, but I also found it melded nicely with fish & fries. The beer was made in a small run and is available on tap at both Martha's and LobsterQ while it lasts.  

I'll Have Me A 'Gansett

I'm too young to say anything nostalgic about Narragansett beers. I've had the recent incarnation of several of their brews and have been pleasantly surprised. 

I tried the Narragansett Bock last week and was excited for the mellow balance of sweet malts & grains. The finish is clean and crisp. This beer isn't anything special, not requiring you to savor or study it; and that I think is its virtue. It isn't tasteless, light colored swill but also isn't something uber-crafty that requires a PhD in beer to understand. 

Cheers!

Jason