JSC Telavi Wine Cellar Kondoli MTSVANE KISI Wine from Georgia with Caviar

July 12, 2016

This is a wine from Georgia -the Country.

The wine is from the Marani Kondoli vineyards and is a blend of 50% Mtsvane and 50% Kisi.

The Kondoli vineyards are located in KAKHETI in the Viticulture Area of Tsinandali. This area has alluvial, strongly skeletal, loamy soil on a limestone bedrock. The climate goes from humid subtropical to continental with the Great Caucasus Mountains creating this influence.

Mtsvane and Kisi are two indigenous grape varieties to Georgia. Mtsvane Kakhuri’s five-lobed leaves are dark green and funneled; the medium-sized bunches can be quite dense, sometimes with one shoulder and medium-sized berries.

From the Georgian wine website: The Mtsvane variety buds late, usually in late April and matures in the mid-season, in the last two weeks of September, before Rkatsiteli. It is an easy bunch to pick. It accumulates sugar easily yet retains high acidity levels, hence its suitability for sweet, fortified wines. Yields are generous, though the vine is very susceptible to powdery mildew, and is regarded as sensitive to its environment, demanding attentive cultivation. It is, however, relatively impervious to winter frosts. Mtsvane Kakhuri grows well on the calcareous soils in Kakheti, southeastern Georgia, particularly in the appellations of Tsinandali, Manavi, Gurdjaani, Vazisubani and Kardenakhi.

Kisi is indigenous to Kakheti. Notwithstanding the high quality of wine it can produce, it became almost extinct by the 2000, a result of the Soviet preference for Rkatsiteli and the decline of Georgian vineyard land following the Soviet collapse. Further, it is bit trickier to grow. Fortunately, some 50-60 year old vines still exist in the Telavi district, with more being planted. A late-budding variety, Kisi is relatively resistant to frost, drought and downy mildew, but susceptible to powdery mildew and black rot. It ripens before Rkatsiteli, typically in the last 2 weeks of September, and is made both in the European and Georgian manner. Occasionally it is fortified.

Wine Notes: This wine is made in new world style by using stainless steel tanks.The wine has a pale straw color with greenish tints. There are floral blossoms with white peach and minerality. On the palate some more tropical notes are felt. It has a refreshing finish. Very nice.

Pairing with Lady Elena Caviar: Americana Caviar (White Sturgeon): There is a nice complimenting effect with the fruit and the blending of each ones minerality. Your palate is cleansed with those lovely fresh fruit notes. A great Lady Elena Caviar wine pairing.

Save

2014 Korlat Rose Wine from Croatia

June 30, 2016

2014 Korlat Rosé

The vineyards are located in the sub region of Dalmatia inland in the region of Coastal Croatia. This is a blend of 75% Cabernet Sauvignon and 25% Syrah. There is just enough remaining in the bottle to see its exciting color.

The wine starts off with light candied fruit. On the palate their are red berry fruits with a fair amount of tannins but with a balance of acidity. Refreshing by the glass alone and a good Rosé with red meats.

Introduction to Croatia and Croatian Wines with 2015 Bedal 1862 Grasevina Daruvar

Croatia is a country located to the east of Italy with the Adriatic Sea between them. It is at the same 45 degree northern latitude of Bordeaux, Rhone, Toscana, Piedmont and California.

In Croatia there are two main wine growing areas – Continental Croatia and Coastal Croatia. The Continental Croatia wine growing region is the interior part of the country and has a Continental climate with cold winters and hot summers. The Coastal region has hot humid summers and mild winters.

Within each there are Sub regions

Continental Croatia has the following Sub regions:

Moslavina

Plesivica

Pokuplje

Prigorje-Bilogora

Slavonia

Zagorje-Medimurje

Coastal Croatia has the following Sub regions:

Istria

Croatian Coast

Northern Dalmatia

Dalmatian Interior

Central

South Dalmatia

The Continental region mainly produces the white varietals. The Coastal region mainly produces the red varietals.

Grasevina

When you think of a Croatian white wine the the indigenous grape varietal of Grasevina comes to mind. Outside of Croatia this grape is also know as Riesling italico.

2015 Badel 1862 Grasevina Daruvar

Here is a good example of a Grasevina from Continental Croatia. this wine is from the Daruvar vineyard in the sub region of Slavonia.

This wine is 100% Grasevina and is fermented in stainless steel tanks. The wine has a pale gold color. There are aromas of pear with spices. On the palate the wine is round with plenty of salty minerality. The finish has soft fruits with a slight bitter spice. Easy drinking and not complex. Around $11 per 750ml bottle.

Bodegas Toro Albala Don PX Gran Reserva with Osetra Caviar

May 13,2016

Sometimes you need a little dessert wine.

Here we have a 1986 vintage Pedro Ximinez from Bodegas Toro Albala in Montilla Moriles Spain with an average USD retail price of $56.

For this wine, select lots of Pedro Ximenez are selected, sealed in American oak barrels and aged for a minimum of 25 years before release.

This is a dark colored,opaque, sweet wine (350 grams of residual sugar). In the wine you can find raisins, molasses with flowery orange peel. On the finish there is some spice with its great acidity keeping the wine from being cloying. You may not be able to finish the bottle in one sitting but there will not be much left for another day.

1986 Don PX Gran Reserva wine and Osetra caviar from Lady Elena Caviar? Yes

The creaminess of the Osetra caviar softens the sweetness of this intense sweet wine.The high acidity of the wine cleanses the palate.

Champagne Montaudon and Osetra

May 15,2016

Champagne Montaudon Brut NV

The champagne is a blend of 35% Pinot Noir, 25% Pinot Meunier, and 40% Chardonnay. The wine is given a dosage level of 8 g/l and is aged in the bottle for 3 years.

The champagne has a straw gold color with tiny bubbles. There are aromas of stony minerals, almonds, ripe berries with some soft citrus. On the palate there is a balance of fruit sweetness and nuttiness giving a roundness to it. The finish is dry with the sweet fruit notes continuing with some biscuit notes and the minerality. An easy drinking champagne.

Lady Elena Caviar and Champagne Pairing

O My Setra Caviar (Osetra): The mineral and creaminess of the Osetra caviar mixes nicely with the ripe berries and the nuttiness of the champagne and leaves a clean finish. A good Lady Elena Caviar and champagne pairing.

Champagne Barrat Masson Fleur de Craie NV and Osetra Caviar

May12, 2016

Champagne Barrat Masson is a small champagne house whose vineyards are located in Bethon. This is a commune in the Marne department of Champagne in northeastern France.

In 2010 they changed from a grower to a Champagne House with the 2011 harvest being their first harvest for their Champagne Barrat Masson.

Fleur de Craie NV Champagne

This is 100% Chardonnay from the 2011 harvest with a dosage of 5 g/l. This is an exciting bottle since this is their first bottling since becoming their own champagne house.

Being 100% Chardonnay this is considered a Blanc de Blancs however they chose not to label it as such. The name translated as “the flower of the chalk” does describe the wines expression. These vines have an average age of 40 years an are planted in clay limestone soil. The champagne is made from the “couer” or the first press. The wine is aged on its lees for about 9 months and goes through partial maloactic fermentation. The wine is aged in the bottle for at least 24 months and at least 3 months after disgorging.

This champagne has light straw color with those tiny streaming bubbles. On the aroma there is such freshness of nutty citrus with a touch of sweet brioche. On the palate, the minerality pleasantly makes it appearance with the balanced wine. The finish is lively with slight brioche and citrus laced with the minerality of the wine.

Lady Elena Caviar and Champagne Pairing

O My Setra Caviar (Osetra): This is a great pairing. The minerality and the liveliness of the champagne balances the creaminess of the Osetra caviar. The palate is cleansed with some floral orange blossoms lingering.

Champagne Barrat Masson and Caviar

May 11,2016

Champagne Barrat Masson is a small champagne house whose vineyards are located in Bethon. This is a commune in the Marne department of Champagne in northeastern France. They began as a small grower who farmed and then sold their grapes. In 2005 they decided to convert to organic farming. They have over 7 hectares of 40 year old vineyards (90% Chardonnay and 10% Pinot Noir) located in Bethon in Villenaux-la-Grande on the slopes of the Sézanne.

From these vineyards they produce three champagnes: fleur de craie (Extra brut 100% Chardonnay), Des Margannes (Brut Nature 100% Chardonnay) and Grain d’argile (Extra brut blend of Pinot Noir and Chardonnay).

In 2010 they changed from a grower to a Champagne House with the 2011 harvest being their first harvest for their Champagne Barrat Masson. We have the husband and wife owners Loic (wine maker) and Aurélie (oenologist) to thank for these great champagnes.

Aurélie vinifies each plot separately allowing the wines to express their terroir. She uses a traditional Coquard press. For Aurélie, this produces a better quality must.

In the next post we will taste their Fleur de Craie champagne with some caviar.

Champagne Barrat-Masson Coquard Wine Press

Champagne Barrat-Masson Coquard wine press at work

Mothers Day Approved FrereJean Freres Champagne and White Sturgeon Caviar

May 3, 2016

Celebrate Mom

For that special Mother’s Day meal, we have found a champagne that pairs with the White Sturgeon Caviar from Lady Elena Caviar. This champagne is very food friendly and will pair nicely with all of your other favorites dishes.