Category Archives: Wine Fellowship Group

Wine Fellowship Gathering on April 8

Posted on April 11, 2019 by jaynecoster | Leave a comment

–photos and summary submitted by Mike Wilson

Wine Event 6 April 2019

On Monday, the 8th of April, our club’s Wine Fellowship Group met at Mike Wilson’s home to compare six wines with a wine-cocktail counterpart. Two of the wine cocktails we tried were similar to some I had tried at local restaurants that were similar promoting these and another was recently published in the Wisconsin State Journal.

Wine Event 1 April 2019 We started with a Manzanilla from one of the corners of the Sherry triangle in Spain. This was La Guita (about $10 per half bottle) – a famous one. It was a very agreeable Dry Sherry. The cocktail contained the same wine plus Cointreau, Tequila and lime juice for a wine version of a Margarita. We next had a red fortified wine, Kopkes’s Fine Red Ruby Port, which was excellent and reasonably priced ($9.99 + tax per half bottle). This was compared to a Port Manhattan that was made with this Port and Maker’s Mark Bourbon and a couple of dashes of Angostura bitters. The wine became the vermouth substitute. In both these comparisons, the wine cocktail was preferred.

Next we had two white wines: a 95 pointer Doisey Daene 2014 Barsac – botrytis (noble rot) infected grapes that result in a honeyed wine. This was the most expensive wine ($45 + tax) tasted and was excellent. With this we had an Ice Wine Martini (Ice Wines are from Niagara and Germany, but French Sauternes and Barsac can be used interchangeably). We added Vodka to make the wine a martini. Next was a 92-93 Pointer Moscatini where we made a martini with Moscato (frizzante white wine from the Piedmonte region of Italy) with Plymouth Gin (least aromatic gin). The wine alone was preferred – but experimentation made the wine cocktail much better. Tasters added a little more of the wine to the cocktail from their wine sample and it significantly improved.

Lastly we tried two inexpensive Italian red wines – a Valpolicella (from the Veneto) and an Aglianico (from Campania), two favorites of the host. The Italian Red Wine Cocktail was Valpolicella with half the volume of Maker’s Mark Bourbon added. The other was an Aglianico Sour where copious amounts of simple syrup and lemon juice were added to Mile High Rye from Utah, and then the red wine was layered on top of the cocktail components which made for an interestingly layered visual appearance and the sensation of drinking the cocktail portion through the thin layer of red wine. Both the cocktail versions were preferred by the attendees.

Wine Event 9 April 2019 Wine Event 8 April 2019 Wine Event 10 April 2019

Photo 1: Jennifer & Bob Winding; Photo 2: Tim Muldowney & Jackie Hank; Photo 3: Keith Baumgartner & Peggy Lescrenier

Currently there is a real surge in Cocktails in the beverage industry while wine drinking has stalled. In 5 of the wine/cocktail comparisons the wine cocktail was preferred by our serious Rotary Wine Fellowshipper wine drinkers. The tasting provided excellent means of showing everyone how enjoyable these wine cocktails are, and minimal changes in the formulation of additional wine to the cocktail significantly modified the wine cocktail enjoyment to many attendees. There is room for considerable experimentation in this exploration of wine cocktails so that every wine drinker can enjoy them.

The tasting provided everyone with the drink formulas so the attendees could replicate them at home. It was of noted that the Wine Fellowshippers preferred the wine cocktail over the wine in 5 of the 6 pairings.

A great time was had by all, and excellent Fellowship resulted.

Leave a comment

Posted in Wine Fellowship, Wine Fellowship Group

Tagged Madison WI Rotary Wine Fellowship Group, Rotary Club of Madison

A “Different” Wine Tasting on Feb 1

Posted on February 5, 2018 by jaynecoster | Leave a comment

–submitted by Mike Wilson; photo by Pete Christianson

The Wine Fellowship met at Mike and Patty Wilson’s for a “different” tasting. We tried fortified wines and added three Single Malt Scotches to show the effect of a REAL aftertaste. I love the aftertaste of wine and I score it very highly on my rating assessment of individual wines. A 20-second aftertaste is superb in wine, but Scotches and Cognacs have aftertastes that last all night, and welcome you the next morning.

We first tried Sherries from that small triangle in Southern Spain right at the Straights of Gibraltar. These fortified wines were at their popularity peak in the 70’s when I left NZ and I had often drunk Tio Pepe and Harveys Bristol Cream – bone dry and sweet examples – aperitif and dessert wines. This time we tried the Tio Pepe Fino and a Lustau Oloroso – the latter a more complex wine. The latter was the preferred wine but I warned everyone the Fino is great as an aperitif. These wines are aged in the Solera system

Next we tried two Ports – the nearest thing to usual dinner wines among those tasted. Here we tried two styles that are the best bargains – a Kopke Tawny 10 year old port and an unfiltered Late Bottled Vintage (LBV) from Quinta do Noval. The Kopke is the longest family run Porto in Portugal dating to 1638. Both were very good and were well liked by most tasters.

These 4 wines averaged about $25 and are all available from Steve’s on University.

Next I tried to make a case for Marsala not being relegated to a cooking wine. Here there was an interesting tale about this old wine being confined to the Trapini region near the NW corner of Sicily. When Englishman John Woodhouse in 1773 was forced by a storm to land in Marsala, he fell in love with the wine and recognized the similarity to the popular Port in England, and decided not to collect the load he was to pickup in Sicily and rather filled his ship with Marsala. He came back in 1796 and set up a winery. In 1806 he was followed by fellow Englishman Benjamin Ingham who even built the first Anglican Church (Church of England), the only church of the Diocese of Europe, across the road from his mansion. These wines use the Perpetuum system – similar in concept to the Sherry Solera system. We tried a Florio Dry wine (the oldest Sicilian producer of Marsala -established 1833) fino (Aged 1 year), and Marco de Bartoli Vigna La Miccia 5 year riserva which is medium-dry,. These two represent the range of Sicilian Marsala’s – the first a “post-English” and oldest Sicilian Marsala winery and the latest a very serious wine maker Marco de Bartoli producing what he describes as a “pre-English” Marsala – predating Woodhouse’s arrival. What drama! These wines were not favorites of the tasters but Mike had fun reliving his trip to Palermo where he and Patty stayed in the Bingham residence, now the Grand Hotel de Palmes in Palermo, Sicily.

Next we tried two fortified wines being located on distant islands. First we tried a Madeira from the island of the same name some 600 miles from the home land Portugal, and an Isle di Pantelleria closer to Tunis than Sicily.

The Madeira Islands were discovered in 1419 by Portugese explorers and became the first requisitioning station for travelers/explorers to India, the America’s, and the East Indies. This was likely the first fortified wine as such, and there the best wine was that that had traveled the “round trip” – vino do roda – to and from the “Hetherlands”. To simplify production the Madeirans invented the cheaper and more efficient “hothouse” system where the stored wine in large rooms heated by the sun with the wine in large barrels raised on trestles. They are stored for 20-100 years – and many old wines are still for sale. I personally liked this very much and recounted how a 100 year old sample was brought to a Bring Your Own Wine Rotary Wine Fellowship once.

The other Island DOC is the Moscato/Passito from Isle di Pantelleria. This is made by the new Powerhouse Marco di Bartoli who is restoring Marsala’s name. He also started this Passito production on the Island, now followed by other major Marsala producers. This wine is a Passito (slightly raisanated) where the heating of the grapes is done in the field where the grapes are handpicked and left in fields between natural rock walls and allowed to dry out and concentrate sugar and flavors for two weeks before the rest of the grape crop is picked then the Passito is added. This is like brother-sister Italian Passito wines of Valpolicella in the Veneto, and the Montefalco in Umbria.

Last we tried Single malt Scotches. I selected three of the six regions where Single malts are made. First we had Auchhentoshen Three Wood from the Lowlands (less than 10 producers) and this example I think of as one of the mildest Malts. Then we tried The Glenlivet as the first legal distillary (1824) after the Excise Act of 1823. This distillery sued other producers in the valley (Glen) of the Livet river (hence Glenlivet), and the judge determined they could call themselves “The Glenlivit” and the others could include the Glen Livet component as they were also in the Glen of the Livet river – a real Solomon decision that The GlenLivet has exploited since. This is said to be a light delicate Malt. Last we tried one of the few Isle of Islay Malts – Laphroaig. A Smoky blockbuster that was a shock to most of the wine imbibers tastebuds. A good experience of a Great Long Smoky Aftertaste.

Breads, cheeses, olives, almonds and chocolate covered strawberries were provided.

Leave a comment

Posted in Rotary Club of Madison, Wine Fellowship Group

Tagged Madison WI, Rotary Club of Madison, Rotary Wine Fellowship

Best Summer Barbecue Wine Pairings

Posted on August 30, 2017 by jaynecoster | 2 comments

–submitted by Mike Wilson

Aug 28 17 Wine7

The Madison Rotary Wine Fellowship met at Wilson’s for a Barbecue/Grilling tasting on August 28. We initially were to try some wines that are said to go well with these particular barbecue types.

We started with tasting wines that went with Fish, Vegetables and Mushrooms, and tried an Australian Drover’s Hut Dugan Chardonnay, a New Zealand Nautilus 2015 Sauvignon Blanc, and a 2012 Guigal Cotes du Rhone Rose (we tried this at the Steve’s tasting with Guigal representative from Chicago last year). The Chardonnay was the preferred wine by most of the group – I am not sure of the current availability as this, like most of the wines, came from my collection.

Aug 28 17 Wine2 Aug 28 17 Wine5 Aug 28 17 Wine6

We next considered Grilled Chicken where the important consideration is whether you are having white or dark meat; Chardonnay is good for white meat while America’s Zinfandel is appropriate for dark meat, and we tried a 2014 Paso Robles Ridge version.

With Beef and Burgers the important consideration is whether the meat or the toppings/sauce is the dominant feature of the burger or steak. If meat is the important feature then a Cabernet Sauvignon is great. If there is a spicy additive in the topping (i.e. Blue cheese or Onions or the sauce you add) then a Cab/Syrah would work. We tried a 2008 Cask Cabernet Sauvignon (a special purchase years ago as this Rutherford wine is very special with a little Cabernet Franc, Petit Verdot and Merlot Blended). This tasted like the 94 points from WS the wine is rated at. We also tried a Cabernet/Syrah blend from Tobin James (Patty and I are members of this largest wine club in the world). The cask 2008 was the pick of the bunch and I still have two bottles left.

Aug 28 17 Wine10 Aug 28 17 Wine12 Aug 28 17 Wine8

(Photo 1: Mike & Mandy McKay; Photo 2: Leslie & Peter Overton; Photo 3: Sandy & Dana Corbett)

Now the tasting changes as Mike and Patty Wilson had decided in the last few days to add actual BBQ’s to the wine tastings. This came as when I discussed the tasting with Mike McKay at Rotary last week when he raised the possibility of someone grilling steak and having cubes to taste. Patty and I talked about this, and went out and brought back BBQ’s from two local restaurants with their different sauces to see what could be done. As the tasting details had already been sent out, we decided to cover the cost of this as a late addition to the tasting as we wanted to give a number of good wines from our cellar for the tasting. Indeed the only wine we bought was the 2016 NZ Nautilus Sauvignon Blanc.

We also arranged for three different sauces with the BBQ’s: at one of the restaurants we liked their South Carolina Mustard sauce, and at the other we liked their Sweet and Spicy sauces. Each of these sauces has different wine requirements, complicating the tasting.

Aug 28 17 Wine13 Aug 28 17 Wine9

(Photo 1: Roth & Lynne Judd; Photo 2: Jennifer & Bob Winding)

At this time there was a little confusion in the tasting and those present were able to modify the sequencing without undue stress. So we had a sequence of BBQ’s and sauces to go with wines that Mike Wilson had decided on.

We started with a Polish Kielbasa and participants could add up to three sauces and I preferred the Mustard and Spicy sauces, and blended together it was GREAT. The three wines samples were a 2012 Guigal Cotes du Rhone, a Three vineyards 2011 Petite Sirah, and a Australian 2008 Stanley Lambert Zinfandel. The latter two wines were old friends of Patty and I. The consensus rating was that the Guigal Cote du Rhone was preferred – much cheaper than the other wines. If you slathered the sausage in hot sauce then the petite Sirah would have been great given the spiciness of the sausage.

Next we tried the Brisket. This cut of beef is the Pectoralis Major and Minor, which supports 60% of the weight of the cow when standing. Note the cow does not have a clavicle so these muscles are more important in the cows mobility. The typical sauce in Texas is mustard based and this cut of beef is the basis of BBQ brisket. Brisket is used in Ireland’s Corned beef and cabbage, the meat of New England’s Pot Roast, Boiled on Jewish Holidays, and the basis of Pastrami. What a wonderful cut, one of the nine primal beef cuts. We tried a 2012 Calcareous Syrah, a 2002 Seghesio Aglianico, and a Haven’s 2001 Bourriquot Cabernet Franc and Merlot blend. The latter was the most preferred wine.

Last we tried the Pulled Pork. Here we had two Peterson wines and an Aussie Shiraz (not Syrah although it is the same grape). The Peterson Winery is from the Dry Creek region of California. This is a winemaker whose name comes up repeatedly when talking about old Zinfandel vines, and is a sleeper in Zinfandel production. His wines are especially spicy and nice. One wine was Zero manipulation, a 2012 Carignan/Shiraz/Grenache blend where the winemaker plays little with the grapes and the other was a 2012 Zinfandel. The Australian wine was a 2003 Glen Eldon Dry Bore Shiraz and I prepared that it might be too old with a replacement ready, but the wine was great and had a WS rating of 93 – and it tasted like that too. This was the consensus wine.

Aug 28 17 Wine15

(From left: Patty Wilson, Steve Mixtacki, Meryl Mixtacki & Mike Wilson)

All in all, the wines were fantastic and there were comments that this looked like one of the best tastings we had ever had even with 15 different wines reviewed. The barbecues were also terrific also. Virtually no-one had a chocolate coated strawberry, as prepared by Patty, and unfortunately the Hosts did not ask everyone to take some of the BBQ’s or strawberries home. Virtually all the wines seemed to have been drunk.

2 Comments

Posted in Rotary Club of Madison, Wine Fellowship, Wine Fellowship Group

Tagged Madison WI, Rotary Club of Madison, Wine Fellowship Group, Wine Parings for BBQ, Wine Parings for Grilling

Wine Fellowship Event March 12, 2017

Posted on March 14, 2017 by jaynecoster | Leave a comment

–submitted by Mike Wilson

Mike & Patty Wilson

The Rotary Wine Fellowship Group met at Mike and Patty Wilson’s home to taste wine to compare the major French wine regions with their new world protogees. We had white and red Burgundy, Bordeaux, as well as Northern and Southern Rhone wines and virtually all were selected from the Wilson wine cellar. The examples were nearly all very well rated by respected rating organizations (88 – 95 points, mean score 92) and many of the vineyards were very old (one wine from Australia where the vineyard was planted 124 years ago and several others over 100 years, and yet others the oldest regional vines available.

We tried a 2014 white Puligny Montrachet from Pernot, and discussed the Burgundian village (now just used to house workers) and that the area included the greatest white wines of the world (e.g. Montrachet, Chevalier-Montrachet and Batard-Montrachet). This wine is still available at Steve’s for a modest sum. This was compared with a Robert Young Vineyard Alexander 2013 Chardonnay ranked among the best of California that year, and a Wilson favorite. We also compared it with a 1995 Kalin chardonnay Cuvee W which is the current release of Kalin having being kept by the owner for 20 years before releasing to the public for purchase – an extraordinary practice for a business given that now even the great wineries now make their wine for immediate sale and early consumption. At Kalin cellars the owners are microbiologists (Terrence and Frances Leighton) and the sole winemakers, that make all their own wines from bought grapes. They produce about 7000 cases per year, and are credited with being the first Californians to pioneer the unfiltered Sur Lies approach to white wines. Kalin also champions the fifth taste – Umami (the meaty brothy taste that is represented by MSG Wine March 12 2017 E but without the MSG salt contribution). They seek this out in their wines before release. The Puligny narrowly wins as the best tasting compared to the quintessential Robert Young Vineyards and the very different Kalin.

Next we tried the red Burgundy and I had selected a Premier Cru Nuits-St-Georges Les Pruliers by Lucien Boillet where the grapes were planted in 1911. Nuits-St-George is considered the main village of this region and is slightly smaller than Beaune to the North. Nuits-St-Georges has no Grand cru vineyards but there are 41 Premier Cru vineyards of which Les Pruliers is one. This wine was compared to similarly rated 2006 Oregon Pinot from Belle Pente Murto Vineyard and a 1995 Kalin Cuvee DD bottled in 2000 (some 17 years ago, and this is the current release vintage). The Oregon Pinot Noir was considered the best of the bunch.

Wine March 12 2017 A We had two 2000 Bordeaux blend wines and compared this to a 2006 Rubicon Estate
Rutherford Cabernet Sauvignon. The Bordeaux were a Chateau Talbot and Grand-Puy-La-Coste, respectively 4th and 5th Growth wines in the 1855 Classification of the Haut-Medoc region that includes 61 wines and is the current quality standard of these wines. The 2000 vintage was considered an excellent vintage on both the left (Graves, Medoc, and Haut-Medoc) and right (Pomerol and St. Emilion) banks, a unique situation in the history of these wine regions. This vintage is considered one of the Great vintages because of this, and is one of the few vintages that the price has never fallen below the pre-release prices (when I bought these 2000 wines). The clear winner was the eminently drinkable Californian Cabernet despite it’s lower point assessment (90/91 compared to the Bordeaux: 93 and 94/95 ratings).

From left: Beth & Rob Van den Berg; Chris & Elaine Rich; Jennifer & Bob Winding

We tried the Upper Rhone (Syrah only red grape allowed) 2009 Cote-Rotie La Landonne by Rene Rostaing and this was compared to an Australian Barossa Valley Shiraz that come from a vineyard initially planted in 1893, and a 1998 Hanna Sonoma Syrah. While the Cote Rotie was the winner, it was scored at less than the Australian Shiraz (93/94 vs 95) in recent accepted tastings. The Cote Rotie is interesting as Etienne Guigal (a Rotary tasting will be at Steve’s on University on the 27th April that will assess Guigal’s wines – wait for the call for signup) came to the region, recognized the potential of the wine, restored the reputation of these wines. In the 1940’s when the AOC was created there were only 40 hectares left in grapes, the rest having been converted to Apricot trees. The land was converted back to vineyards as the quality returned to it’s former glory and the apricot trees were removed to get the total acreage back to 210 Hectares. The vines had been uprooted as the slopes approach 60 degrees and concrete walls and terraces need constant maintenance for tending the vines and picking the grapes.

Wine March 12 2017 B The last wine we tried was a Chateauneuf-du-pape (CNP) which is from the southern Rhone and has mainly Grenache, Syrah and Mouvedre (the GSM label made famous by Australia with their exports of this blend). Other red and white grapes provide an AOC appellation requirement minimum of six different varietals while the appellation allows at least 9 red and 6 white wines. The ground here is different, having huge heat retention stones (galets) extending from fist sized examples to huge boulders. When Patty and I visited Ch. Beaucastel in the mid 1980’s we wondered how they could even plant the vines in those “rock fields”.

From left: Leslie & Peter Overton; Ken Yuska; Sandy & Dana Corbett

We tried a Chateau Beaucastel Famille Perrin 2011, the most expensive wine of the tasting. Ch. Beaucastel always uses 13 grapes in their CNP. We tried it against a 2011 Paso Robles Tablas Creek Esprit GSM with additional Cunoise, and the interesting fact is that Ch. Beaucastel (Perrin family) co-own this Paso Robles property with their US importer (Robert Haas). They found a property, stocked it with 8 vines from Ch. Beaucastel, waited out the 3 year quarantine, and now sell the Rhone wines and the Rhone vines from their USA winery. The Esprit de Tablas is the second best wine from Tablas Creek and the Famille Perrin is Beaucastel’s second best CNP, so it was a good comparison altho the wine from France would have much older vines. We also tried a GSM from Adelaida, also the same year. All were excellent, all were well rated and there was no definite winner, just personal favorites, with no one wine getting a majority vote.

Wine March 12 2017 C This was a great tasting and we had 5 cheeses (3 of which are pictured here) selected for these wines and chocolate covered strawberries made by Patty. These included a local Mozzarella on melba toast, with Normandy Brie also on Melba Toast. We had Dubliner (invented by an Irish UW faculty while getting his PH.D. in Ireland – now sold by Kerrygold (but not currently banned like the butter). We had Cambozola, and Wensleydale cranberry cheese (another story of old English cheese slowly disappearing until owner of the last factory sold to the management who regenerated the business). The Mozzarella and Brie went well with the white and lighter Pinot Noir, while the other cheeses and chocolate strawberries stood up to the reds. Overall, the tasting was great fun for everyone.

Leave a comment

Posted in Uncategorized, Wine Fellowship Group

Tagged Madison WI, Rotary Club of Madison, Wine Fellowship Group

“Fun in the Sun”day on June 19

Posted on June 21, 2016 by jaynecoster | 1 comment

–submitted by Mike Wilson

The Wine Fellowship met on a Hot Sunday Afternoon to try drinks designed for a Hot Sunday Afternoon. The temperature was 85 degrees outside, so the conditions were perfect. The tasting topic had been suggested by Meryl Mixtacki.

We started with three Roses: A Rhone from Jean Luc Colombo; a Kermit Lynch Tavel (AOC devoted entirely to Roses); and a Sancerre with 100% Pinot Noir. The resounding best was the Sancerre L’Authentique by Thomas Labaille in the Loire, sourced from Steve’s Liquor on University Avenue at a cost of $20.

Next we had bubbles, a typical heat re-mediating wine, all made by the Methode Traditionale, but no actual Champagne. The first was a french sparkler made the traditional way – Blanquette de Limoux. The claim to fame of this region is that that is where reports of bubbly wine made here 100 years prior to bubbles from the Champagne region. This wine is made from the Mauzac grape known as Blanquette, and they tend not to remove the sediment (lees) so the wine could be cloudy. Next we tried a Cremant (name for French wines made in the traditional champagne method but not in the Champagne region) de Bourgogne. Finally from the Antipodes we tried a Tasmanian sparkler, made in the traditional method that Downunder they call “Tasmanois”. The winning wine was the Limoux by St. Hillaire with a nearly 100% winning rate. This wine was a little unusual as the other sparklers were NV, but this was a 2014 vintage and the company is one of the top 5 rated Limoux annually ~ a top 100 WS rating and the cheapest of all these sparklers.

We then shifted to still whites, and had a European mixture. First, from the Sudtirol, Elena Walch’s mild Gurwerztraminer that we had had before at a Wine Table tasting, and this wine is made by the Queen of Gurwertztraminer, Elena. This was followed by an Alsation Pinot Gris, then an Albarino from Nessa in the Rias Baixus of Spain. The Unanimous winner was the Pinot Gris from Pierre Sparr. This is interesting as Pinot Gris is identical genetically to Pinot Grigio just made differently, and this is especially so in Alsace where all Pinot Grigio is marketed as Pinot gris where secondary fermentation and the use of oak aging is common making the wine more complex than the usual acidic Italian Pinot Grigio. It is interesting that Pinot Gris (and Grigio) and Pinot Blanc, are all point mutstions of the very old Pinot Noir (1000 year history of cultivation compared to 200 years of Cabernet Sauvignon) so they are white wines very similar genetically to Pinot Noir. Also, this maker is a very old Alsation winemaking house that fell on poor times and winemaking, so the local vineyards grower cooperative decided to buy the winemaking facility to ensure their grapes were well made, and the winemaking improved. All these wines were excellent but this wine was superb – obtained at Steve’s at about $18.

The best was kept to last. The idea had been to try Sangria and Shandies. Meryl told the story of Glunz Winery making most of the money they needed to run their winery from the sale of Sangria to CostCo, and when the Mixtackis and Wilsons had visited Glunz in Paso Robles, we met the winemaker AND his dog. Mike Wilson adapted the mixture, by adding 10% of a blood orange liqueur to the Sangria and forgoing all the fruit typical of a Sangria as the winemaker has added all that effect already – this was a crowdpleaser and at <$10 for the de la costa Sangria by Glunz Cellars and ~$27 for the Solero Blood Orange liqueur (one bottle allows for innumerable sangrias given the liqueur dosage is 10% of the entire drink (10:1 ratio of Sangria mix:liqueur).

We also tried two Shandy’s; a Pitosi lemonade beer and a grapefruit Schofferhoffer, which were very good. Back home in NZ 50 years ago we added lemonade to our favorite beer on a hot afternoon to get a refreshing drink. Here in America you can add Sierra Mist to your favorite beer or just purchase these Summer Shaddies. A Good Time Was Had By All.

All in all, an excellent “Fun in the Sun”day, and while all the wines and drinks were excellent there were clear winners to everyone, and everyone agreed with that.

1 Comment

Posted in Wine Fellowship, Wine Fellowship Group

Tagged Rotary Club of Madison, Wine Fellowship Group

Brown Bag Blind Wine Tasting April 24

Posted on April 25, 2016 by jaynecoster | Leave a comment

–submitted by Mike Wilson

wine photo12

On Sunday April 24th, in the late, wonderful Spring afternoon, 17 Rotary Wine Fellowshippers met at Steve and Meryl Mixtacki’s home for a Brown Bag Blind Tasting of 12 wines selected by Steve Mixtacki.

wine photo4

The first round was of three whites; a 2014 Moscofilero from Greece (a wine we tried at the last wine fellowship at Table Wine), a 2014 Vernaccia from Italy and a 2014 New Zealand Sauvignon Blanc. The costs of these were similar at about $15, and the Vernaccia was the most popular among the tasters.

wine photo8
The second round of bagged wines were Chardonnays with a broad price difference, with two at ~$9 and one $33. The grand Winner was the Hess Select at $9.

wine photo9 The next round was a red wine presentation of Spanish Wines. Two were Rioja’s and the other a Priorat, and these regions represent the only regional DO’s with quality (i.e. DOCa) as classified by Spain. Both represent regional blends with Rioja’s having ~60% Tempranillo with additional Garnacha, Carignan, Cabernet Sauvignon, Merlot, and Syrah. The Priorat has more Garnacha but no Tempranillo but with the other wines also. We tried a 2009 Rioja Crianza (1 year in oak) at $20 and a 2009 Reserva (at least one year in oak and another year in oak or in the bottle) at $28. Incidentally there is a Gran Reserva with at least 2 years in oak and 3 years in bottle before release. The Priorat which is from the Catalonia region was a 2008 example at $30. These wines were very good and represent some of the best from Spain. All were very nice with no clear winner as I recall.

wine photo16 Lastly we tried 3 very different red wines – a 2013 Catena Malbec from Argentina ($15), a 2010 Napa Watermark Cabernet Sauvignon of great quality, and a 2013 Unti Zinfandel from California (~$30). The most impressive was the Watermark with ~2/3 of the group preferring that wine. Unfortunately this is not available for purchase locally.