Winery Visit - Burnley Vineyards

Here are pictures from my day at the wineries!!!

Burnley

Owned by tech grads!!!

Overall their wines are very diverse. The chardonnay is rich and buttery, while the Barbera smells like blue cheese and tobacco. They had a sweet peach wine and a sweet, herbaceous “Rivnna Sunset” (named after a local river). They had a port style wine, however not at the same strength (their wines cannot go above %18 ABV because they only have a farm license, not a commercial license). The Aurora tasted like tootsie rolls and the Norton like cherry starbursts. Each wine was a unique experiences in and of themselves. And the owners are so nice! The winemaker and his wife are Virginia Tech graduates (and they name their dogs after grapes). This, of the three wineries we visited that day (Burnley, Keswick, and Barboursville), was my favorite!

Dinner - "Palisades (Wines around the World... With a Hop)"

My roommate and I, as we are both taking this class, didn't even hesitate for a food-wine pairing at the Palisades. We both love to cook and are excited to add wine pairings to our list of repertoire. This night at the Palisades was overall very good. There were a few pairings that worked quite well and a few pairings that just didn't work. Both of us had very different opinions on the selection, as we have noticed that our palates are a bit different, as they should be! Unfortunately, I don't have any pictures... it turns out that despite my indifference toward social media, I gave Snapchat the priority over actual pictures, and didn't save any... Except for one picture of the menu:

...Which doesn't do anyone much good because I'll be re-interated the entire menu in this blog. So anyway!.. On to the good stuff...

The First Course!

Wine: Cotes du Rhone Rose (France)

Beer: Shooting Creek Buffalo Brown (Virginia)

Dish: Baby kale, apple cider bacon, pickled red onions, Parmesan cheese with black currant balsamic

reduction

Pairing:

The color is a rich, yet clear pink. On the nose, this wine has tropical fruit and honey. The taste is a bit drier than I had expected from the nose, but is typical of an old-world rose. From the first taste I get a lot of acidity and no sugar. It is light and cleansing on the palate. The acidity is rounded out well with the bacon and the pickled red onion brings out a nice bitterness along with the baby kale. The low viscosity and crispness of this wine is filled in with bacon and overall sweetness of the dish. The beer has a nice nutty, caramel aroma. The bitter, hoppy taste is not too heavy and does not linger on the palate. The sweetness of the dressing pairs well with the bitterness of the beer. 

The Second Course!

Wine: Dr. Loosen Sweet Riesling (Germany)

Beer: Foggy Ridge Handmade Cider (Virginia)

Dish: Lobster bisque with roasted root vegetables and fresh thyme

Pairing: 

The wine has a rich peach aroma with a surprisingly light color. On the nose, it has very low acid and alcohol, merely a pleasingly floral and fruity aroma. The taste is sweet with a tart finish and accents of peach and butter. The lobster bisque is creamy with hints of spice. The pairing, in my opinion, is not quite right. One does not elevate the other, they compete. The creaminess of the bisque allows the flavors to remain present on the mid palate, but the wine is too buttery and heavy to pair with the bisque. The beer is quite piney and smokey with a very tart finish. The bisque actually elevates the cider with the spices and the tartness (which maintains presence throughout) is balanced well with the fattiness of the bisque. 

The Third Course!

Wine - Frontier Red (California)

Beer - Parkway Bridge Builder Blonde (Virginia)

Dish - Maple and pepper cured salmon with citrus herb cream cheese baked in puff pastry

Pairing: The wine is oaky, with mellow acid balanced well with the dry, tannic quality. It has a creamy body with a smooth, clean finish. The dish pairs quite well. The medium body fits in with the rich maple, pepper, and fatty fish. The dish brings out the pepper and the salty, creaminess of the dish is balanced well with the acid and alcohol. The beer is light and fruity. It tastes almost like a dunkelweisen, with a very prominent banana-clove yeast flavor. The dish is actually able to bring out additional fruitiness in the beer and it pairs quite well.

Tasting - Sexual Chocolate

Sexual Chocolate

Red Blend
Napa Valley
California
2011
$20

This wine has a deep violet color, many legs, and has a medium to low viscosity. Initially, I smell strong notes of cherry, chocolate, oak, raspberry, and sweet floral characteristics. This wine is TART. It has a very dry, chalky mouth feel and taste. It is a bit hot with a high acid content. Although, it has an earthy, round and crisp finish. As it aerates for a while, I start to get some very savory notes in addition to fruit, such as pepper. This wine, although advised against on the bottle for some reason, would benefit well with a few years on the shelf. The tannins and acidity are not well rounded at this point.

Tasting - Bitch Bubbly

Bitch Bubbly
Spain
$6


Translucent, pink, viscous and... bubbly. I taste cherry, peach, apricot and strawberry. Light amount of fizz, dry and sweet with a warm finish and low acidity. The sweetness is less overpowering than what I expected. The 11% ABV cuts through sweetness. It's drinkable, but has a finish resembling cherry cough syrup and has a weak mid palate. Overall, pretty boring.

Tasting - Rowan's Creek Bourbon

Rowan's Creek
Straight Kentucky Bourbon Whiskey
Kentucky
$37

Sour Mash Manifesto:
Rowan’s Creek Bourbon, 50.05% abv (100.1 Proof), $35.00, Batch No: QBC No. 12-67
Color: Deep golden/light amber
Nose: Caramel and spicy, floral honey notes up front. A sweet and fruity baked cinnamon apple overshadows the oak influence, which is restrained. Vanilla is present in spades.
Palate: Well spiced – cinnamon and chili heat quickly cut through the caramel, corn and honey sweetness. Vanilla and oak round out the flavors on the palate. A splash of water calms things a bit, bringing on more oak, and even a bit of fruity sweetness.
Finish: Only moderate in length, but with ample caramel and vanilla (a touch of charred oak).
Overall: Rowan’s Creek is an excellent whiskey that hits a lot of the characteristics I look for in a great bourbon. It has the sweetness, spice, a bit of fruit, and enough going on to make things interesting, while still being accessible. The price point is pretty solid as well. There’s a lot of speculation about where KBD sources whiskey for this bottling. I personally don’t think they are traveling very far to get the juice for Rowan’s Creek. Heaven Hill is a long par 5 away from KBD’s headquarters in Bardstown, KY, and Rowan’s Creek has some of that Evan Williams DNA. Give this one a try.
Sour Mash Manifesto Rating: 8.7 (Very Good/Excellent)

My Review:
On the nose, I get toffee, caramel, chocolate, vanilla, butter, shortbread, a hint of smoke and cinnamon. There is also a peppery nose almost like horse radish. There is tons of vanilla and caramel, likely from the oak, almost like a birthday cake! There is also a nutty quality resembling almonds and cashews. Some less prominent notes are chamomile, honey, and smoke. This is a great bourbon and has forever spoiled me!

Tasting - Coastal Estates Pinot Noir

Beaulieu Vineyard, Coastal Estates
Pinot Noir
Napa Valley
California
2011

$10


Youthful, medium ruby color. Quite aromatic, this vintage showcases black cherry, anise, and dried herb aromas reflecting its cool-climate origins and outstanding fruit maturity. On the palate, it is already quite rich in fruit, with medium body, a round velvety texture meshed with balanced acidity and lots of spicy-cherry, cocoa and minerally flavors.


My Review:
This wine has a dark, rich purple color, with a low to medium viscosity. On the nose, I get dark fruit, blackberry, plum, leather, tobacco and oak. It is earthy, with components of blue cheese and mushroom. I also get hints of black pepper, vanilla and spice. On the initial taste, it is dry yet full bodied with a smooth mouth feel. There is a sweet floral characteristic that is a nice break from some of the fruitier reds. This wine is overall very round and complex. I will be getting this one again!

Tasting - Chateau Ste Michelle Sauv Blanc

Chateau Ste Michelle
Sauvignon Blanc
Columbia Valley
California
2012
$11

This wine has a very light yellow color and a rather low viscosity. On the nose, I get tropical fruit and an ammonia-like scent, almost like cat pee.. There is a slight frizzante on the palate which gives it a nice feel. This is a very complex wine, emphasizing floral notes, grapefruit, passion fruit and pineapple. Fruit bomb! I also get a good amount of crisp sour apple, most likely due to the stainless steel fermentation. It is a little hot on the finish, but very fruity, creamy, yet crisp and pleasantly dry.

Tasting - Parkers Estate Syrah

Parkers Estate Riverside Crossing
Syrah
North Coast
California
2011
$8-$10
This wine has an extremely dark color, almost black. It's got a funky smell.. in a good way! I get fungus, mushroom and dirt, but also some plum, smoke, cedar and pine. On the first taste I get very strong notes of black pepper and spice. The oak is subtle and contributes flavors such as vanilla. On the second sniff, I get herb-roasted duck and a nuttiness similar to cashew butter. The flavor is round and smooth, spicy and savory. This has a full-bodied flavor, but does not last on the finish. Overall, this is a very unique and complex wine. Given the savory spice and pepper notes, this wine would pair well with steak.

Tasting - Mirassou Riesling

Mirrassou
Riesling
California
2012
$10

• By Richard Jennings
  6/26/201387 points

  (Mirassou Vineyards Riesling California) Light yellow color with SO2 bubbles initially; appealing, tart peach, tart pear nose; juicy, ripe peach, ripe pear palate with good acidity; medium finish (12% alcohol; SRP $12; good value; sample provided by winery)

My Review:

This Riesling has a very light golden color, with a medium to high viscosity. On the nose, I get a slight earthiness, fresh cut grass, and very pleasant pineapple and papaya. On the first taste, I get a lot of honey and a hint of citrus, with a full and creamy texture. It is hot on the finish with a hint of tropical fruit. Overall this wine is sweet, yet light and crisp but is not very forward on the fruit. My family tried the wine and picked up on other flavors such as straw and lemon peel. The consensus was that it is overall a very drinkable and smooth wine, without much complexity.

Tasting - Blackstone Pinot Noir

Blackstone
Pinot Noir
California
2012
$9
This wine has a deep violet color with a medium to high viscosity. On the nose I get cherries, plum, minerals, spice, vanilla, oak and leather. It is dry with very bold flavors. The taste is sharp and peppery, with a medium body. It is slightly hot and not very well rounded. The pepper lingers on the palate and ends with toasted honey and clove. When paired with various chocolates, I found that it is not suited for dessert paired, but rather more savory dishes.

Tasting - Bella Sera Chianti

Bella Sera
Chianti
Italy
2012$8
A little hot on the nose, it is a savory, earthy wine. Flavors that come to mind are light fruit, leather, mineral, and wet rock. It has a very light body and rather weak finish. Lacking in forward fruit flavors, it is dry and a little hot, but not over powering, the flavors still come through. It has a very low viscosity, thin body and high acid. I get hint of toasted butter and herbs on an overall clean finish. This would pair well with a pasta dish, as it would match the acidity of a red sauce and hold up without overpowering it. The acidity and alcohol in the wine could also cut through the fattiness of a white sauce. Overall, the wine is a bit weak by itself.

Tasting - Burgans Albarino

Burgans Albarino
Albarino
Salnes Valley
Spain
2012
$7

90 Points | International Wine Cellar , September/October 2012

Pale gold.  Powerful scents of pineapple, mango and white flowers, with a chalky overtone.  Supple and round in the mouth, offering juicy tropical fruit flavors and a bracing note of lemon zest.  The floral note comes back on the long, broad finish.

My Review:

It has a very pleasant nose, with hints of citrus and apricot, although a fairly high acidity. It has a very light color with a medium viscosity. On the first taste, it is very yeasty, grassy and acidic. It has a somewhat buttery mouth feel. The acid is too forward in this wine and does not have a good balance of sugar and alcohol and is pretty lacking in flavor. It is somewhat refreshing and cleanses the palate. This wine is overall lacking in body and flavor and has a very weak finish with nothing on the mid palate. After a few more sips, I begin to taste hints of fruit. The finish seems to build with every sip, most prominently with hints of peach, pear, and apricot.

Tasting - Pennywise Chardonnay

Pennywise

Chardonnay

Napa Valley, California

US

2011

$7

Golden yellow, very clean and clear. Medium viscosity, lots of legs. Smell: Honey, lemon, nectarine, clementine, round (not sharp or acidic). 

Taste: Buttery, not too tangy, round, semi-sweet. Strong finish. The acid doesn’t come through until the finish.

Second smell: Banana, mango, nectarine.

Second taste: metallic finish.

Overall, I like this wine. I would almost liken this wine more to a riesling in terms of the balance between sweet and dry, but there are very strong notes of tropical fruit. This is sweeter than most chardonnays I’ve had and not as sharp or acidic as others. It has the perfect level of sourness, probably due to the relatively low acidity. The buttery mouth feel coats the palate, but at the same time it has a clean, crisp flavor. Does not taste as hot as I would expect at %13.5 ABV. Very good!

Tasting - Rex-Goliath Malbec

Rex-Goliath 

Malbec

Argentina

(No year given)

$6

Light color, medium viscosity. Sharp, citrus, yet earthy nose. I taste avocado and herbs. Initial flavor is savory, not too sweet yet not too dry. The dryness actually remains after the finish, which is not pleasant. Overall, very thin bodied and not too exciting.

Tasting - Hess Select Treo

Hess Select, Treo Winemaker's Blend

Blend of Merlot, Syrah, and Petite Sirah

Napa Valley, California

US

2010

$18-19

The color is... red! Somewhat fuchsia, but not as purple as many red wines I've had. The wine has legs, but is not too viscous. With the first sniff, I get a surprisingly round, earthy smell with a hint of pepper. The first taste is dry and tart, but mellows out with hints of cranberry and citrus. The finish is very round and mellow, but with no prominent flavors...kind of minerally, like duck liver or something. With the second sniff, I get a hint of herbs, possibly rosemary and marjoram. With the second taste I get more fruit and an overall rounder flavor. Overall, it’s a pretty robust wine that is a bit dry for my taste. Given the tartness and peppery taste, it might pair well with red meat.

Second Day:

Most prominently, I smell ammonia. It’s very harsh on the nose. I do still get an oaky aroma and blueberry. The taste is quite harsh and vinegary but some citrus and pineapple flavors come through. Overall, the wine has not improved overnight. The acidity is so overpowering it is almost sour to a point. The finish is a bit bitter, but I get a hint of chocolate and orange zest. It is medium to light-bodied but has a somewhat strong, pleasant finish. After a few sips, the acidity either lightens up or I just get more used to it.. But I am able to really appreciate the other flavors in the wine and the sweetness really comes through.

Wine Time!!!

I currently have a lot of experience with wine...cheap, strong, and sometimes questionable wine... I also have mild experience with better wine. I'll put it this way... if my parents buy it, it's usually not bad, and is many times quite good. If I buy it, I'm mainly looking at the alcohol percentage. Let's be honest, the college student's budget doesn't exactly allow for many options. Which is why this class turns out to be a great excuse to spend money on at least half-way descent wine! I now consider it an educational expense.

I learned to appreciate food from a very early age. My dad is a great cook and has always encouraged me to try new things. Since I started living on my own in college, I have always loved cooking. It is really about taking flavors and creating new things out of them, based on personal taste and intuition. I feel that learning about wine will only help improve my palate and I will become better about noticing subtleties in taste, not only in wine but food as well. I have begun to do that recently with beer. I find it fascinating how different beers from different regions can vary so much, just by how it is brewed, what kinds of hops are used, or even the quality of water in that area. So many micro breweries are popping up all over the place, there's always something new to try.

While I am more of a beer drinker, I do love wine and am very excited to learn more about it. I can generally taste the differences between a variety of stouts, lagers and IPAs, to name a few, and can just sit there analyzing the subtle flavors that each beer has. But when it comes to wine, I haven't the slightest clue how to differentiate between a merlot and a cabernet, or a pinot and a chardonnay. Granted I've had all these types before and loved them, I have never really taken the time to learn about them. I usually just stop at "yep, this wine looks red...we'll go with red." I have been to a few wineries in Virginia and I have always enjoyed tasting their wines. I can usually point out the prominent flavors and the general characteristics or differences in wine, but there is so much more to learn. All I need is a little educational motivation!