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From Wine and Beyond…

By Jeffrey Cohen

In this edition, I would like to personally invite everybody to try out our new wines by the glass along with all of our new menus. I will pair a few wines to help out as well as to spark up conversation.

Barone Fini Pinot Grigio. The vineyard is located in the pristine northern Italian Alps. The grapes are 100% hand harvested. This Pinot Grigio showcases floral aromas and lemon mist with ripe juicy flavors of honeydew and apple. It is great to just quench the thirst as well. It has bright acidity but is balanced with warm minerality to create a lingering crisp finish.

Recommended with the Poached Colossal Shrimp Cocktail

Jordan Chardonnay. This iconic chardonnay has a nice balance of delicacy and deliciousness with aromas of honeysuckle and lemon peel which lead to bright flavors of fruit and citrus. The palate is elegant and succulent, with layers of oak-laced lemon, pears, quince and white peach — all supported by uplifting acidity. Its crisp, citrusy finish lingers on the palate, enticing you to take another sip!

Recommended with the Citrus Butter Poached East Coast Lobster Tail

Willamette Valley Vineyards “Whole Cluster” Pinot Noir. This is as refreshing as liquid fruit salad in a glass. It is ruby in color and opens with lively aromas of ripe cherry, blackberry and cocoa with a small hint of earthiness. A vibrant entry and juicy mid-palate features flavors that mirror aromas with the addition of raspberry and vanilla. A well-rounded and soft finish, accented by refreshing acidity, carries flavors far beyond the sip.

Recommended with the Crispy Skin Szechuan Duck Leg Confit Salad

Cliff Lede Cabernet Sauvignon from Stags Leap in Napa. Dark purple with vermillion-tinged edges, the plush and refreshing cab lures the taster with a multidimensional perfume that fills the glass with notes of jasmine, lavender and spring flowers. Interwoven into the floral notes are unctuous layers of plum, blackberry and black currants. Loads of smoked cardamom, cinnamon and black licorice unwind onto the palate where the vibrant acidity carries the long finish to a state of balance and equilibrium.

Recommended with the Coffee Crusted Buffalo Filet

Now, for a few other pairing options, the Cape Mentelle Sauvignon Blanc/Semillon from the Margaret River of Australia has a unique nose consisting of fresh green lime, lemon sorbet, crisp cucumber with hints of fresh-cut lemongrass, pink peppercorn and wisteria blossom. On the palate, characteristics burst forth with lemon and lime creating a zesty liveliness. In the mouth, the wine is medium in length displaying passion fruit, green apple skins and nectarines, with a creaminess that balances the mineral-focused backbone, giving a lively lemon gelato richness. Hints of Norfolk pine needles invoke the nearly coastal origin.

Recommended with the Pan Roasted Hawaiian Mero (Sea Bass)

The D 66 Grenache has a deep ruby complexion which envelopes the glass suggesting a weighty wine. It is perfumed with a tempting fusion of red and black fruit, mountain flowers, kirsch, Herbs de Provence and a wreath of new French oak. It is silky and intensely rich. The palate leads you down a path of exotic flavors including blackberry, Maraschino cherry, mocha and raspberry puree. A fine mineral component augments a persistent finish that is wrapped in sleek and satiny tannins.

Recommended with the Oak Smoked Pepper Crusted New Zealand Venison Loin

We will finish with the Kamen Syrah. This inky Syrah abounds with an explosion of deep, rich fruit aromas, such as black mountain berries, freshly picked plums, crème de cassis, roasted nuts and wildflowers. Hints of freshly cut suede, fruit cake, chaparral, black cardamom and black tea add savory richness to the perfect core of fruit. The wine is a powerhouse, greeting the palate with abundant and layered black and purple fruit flavors. The tannins are balanced and supple lending to an infinite finish.

Recommended with the Coriander Dusted Pasture Raised Australian Lamb

As Julie Andrews sang so melodically, “and these are a few of my favorite things!” I truly hope everybody had an eventful summer filled with lifelong memories. We held the fort down while you were gone!

See you at the Club!

Jeffrey Cohen is the Wine Specialist at The Clubs of Cordillera Ranch. He can be reached at jcohen@cordilleraranch.com.