sommelier

Episode 25: #winestudio

by
Tina Morey

Podcast: Play in new window | Download

Subscribe: RSS

We are talking #winestudio on this edition of Crystal Palate’s Wine Country. My guest this week is Tina Morey, a pastry chef turned sommelier who is changing the way people think about and consume wine.

#Winestudio is a twitter-based beverage education program that engages industry professionTina Morey #winestudio als, winemakers, bloggers and wine lovers from around the world. The interactive multi-week sessions explore the regions, cultures and cuisine and the role that all of these things play in creating a dynamic wine and food experience. It’s an opportunity to hear first-hand from winemakers and tastemakers.

On the show, Tina gives us a sneak peek at some of the exciting programs coming up in 2017 for #winestudio. We are also discussing the latest wine “trends” and the dangers behind falling into the trend trap. Remember what the movie Sideways did to Merlot sales? Listen below to hear our interview. Catch a new episode of Crystal Palate’s Wine Country every Saturday at 8:30am on Cville 107.5 & 1260 WCHV or stream nationwide by searching WCHV on the Tune In app.

Participate:

If you would like to participate in #winestudio, follow the hashtag #winestudio 9pm EST Tuesdays on Twitter and join the conversation.

 

Episode 21: Holiday Entertaining Guide

by

Podcast: Play in new window | Download

Subscribe: RSS

The holiday season is in full swing and I have some fabulous holiday gift ideas for the wine lover in your life on today’s show. Plus, tis the season for entertaining, I will share some of my favorite host gifts, easy entertaining ideas for quick appetizers, recipes for delicious wine cocktails and perfect pairings on this episode of Crystal Palate’s Wine Country to help take the stress out of your holiday season.  I am sharing 3 of my go-to recipes for fabulous and festive appetizers and my top 3 sparkling wine cocktail recipes, plus a delicious recipe for holiday sangria!

Crystal Palate’s Wine Country airs every Saturday morning at 8:30 on Cville 107.5 and 1260 WCHV.  You can stream the show live each week on WCHV.com in Virginia. You can also download the Tune In App  to stream the show from anywhere nationwide or catch up on all episodes here.

 

Episode 19: Tim Gorman, Cardinal Point Vineyard & Winery

by

Podcast: Play in new window | Download

Subscribe: RSS

We are heading to Afton, Virginia for this episode of Crystal Palate’s Wine Country. Tim Gorman, winemaker and vineyard manager with Cardinal Point Vineyard & Winery shares his family’s journey of winemaking in the Commonwealth. For the Gorman’s, Cardinal Point has always been a family affair.

While stationed abroad, Tim’s parents developed a deep respect and love for German Riesling. The family’s time in Europe served as the inspiration for the family vineyard in the foothills of the Blue Ridge Mountains. The first vines were planted at Cardinal Point 30 years ago. What started out as a few acres in the mid 80’s has turned into a thriving business for the Gorman’s. Cardinal Point now has 15 acres of vinifera vines on the farm in Afton and a vibrant tasting room.

On the show, Tim shares his family’s winemaking journey, the risks and rewards of growing wine in Virginia and how spending time in Europe as a child was instrumental in his appreciation of great wine and great food.

Plus, we are opening up Tim’s award-winning 2014 Clay Hill Cabernet Franc. This vintage was part of the 2016 Virginia Governor’s Cup case.  Find out Tim’s favorite pairing with Cab Franc and some other great wines that deserve a place at your dinner table.

Visit Cardinal Point Vineyard & Winery

9423 Batesville Road
Afton, Virginia 22920
540.456.8400

Tasting Room: Open  daily from 11:00 a.m. to 5:30 p.m.
Cost: Tastings, $10 per person

Crystal Palate’s Wine Country airs every Saturday morning at 8:30 on Cville 107.5 and 1260 WCHV.  You can stream the show live each week on WCHV.com in the Charlottesville market. You can also  download the Tune In App or catch up on all episodes here.

Episode 17: Jennifer Knowles, Plume Restaurant, DC

by

Podcast: Play in new window | Download

Subscribe: RSS

Jennifer KnowlesAs we wrap up Virginia wine month, we are taking a jaunt to the nation’s capital to talk with Jennifer Knowles, a great advocate of Virginia wine. Jennifer is an advanced level sommelier and the wine director for The Jefferson Hotel in DC and Plume Restaurant.

Jennifer has extensive experience developing award-winning wine programs at some of the top restaurants in the country. Before arriving at Plume, Jennifer was the wine director at the Inn at Little Washington, one of the premiere dining establishments in Virginia, before landing at The Jefferson Hotel. Plume is the only Forbes 5 Star restaurant in Washington, D.C. On the show, Jennifer will share some of her favorite Virginia wines and perfect pairing ideas.  She will also discuss Plume Restaurant’s impressive Madeira program. In fact, it’s one of the most respected and diverse Madeira programs in the country.

To say that Jennifer is a passionate supporter of the Virginia wine industry, would be an understatement.  She has been a featured speaker at the Virginia Wine Summit, served on the judging panel for the Virginia Governors Cup Awards and is also involved with the Virginia Wine Council. Jennifer was recently named best Sommelier by the Int’l Academy of Gastronomy and received the 2013 Golden Goblet Award by the Association of Women Chefs & Restaurateurs.

Crystal Palate’s Wine Country airs every Saturday morning at 8:30 on Cville 107.5 and 1260 WCHV.  You can stream the show live each week on WCHV.com in the Charlottesville market. You can also  download the Tune In App or catch up on all episodes here.

Photos courtesy of Plume, DC. 

Episode 5: Wine 101

by

Podcast: Play in new window | Download

Subscribe: RSS

Crystal PalateHave you ever wondered when the first wine was produced? On this episode, I get back to the basics by discussing the history and origins of the fruit of the vine. Plus, I have some great wine 101 tips on how to properly store your wine and how to achieve the ideal serving temperature that will guarantee a much better drinking experience for you and your guests.

You will also discover some great pairing ideas on this episode of Crystal Palate’s Wine Country.

 

Wedding Wines

by

wine.comTis the season for love, laughter, beautiful brides, handsome grooms, breathtaking venues, delicious food and inevitably bad “banquet wine!”  I am always amazed at how many brides obsess over every detail from the gown to the flowers to the photographer to the caterer, but when it comes to the wine selection, it’s usually a complete afterthought. Did you know that wedding wines can be affordable and delicious?! It’s true! I have been to so many  weddings where I end up drinking club soda or a beer  because the wine selection may as well be alcohol-infused cherry cough syrup.  Ladies, you deserve better and so do your guests.

One of my recent clients really wanted to serve Veuve Clicquot for the wedding toast, however the venue had a very steep mark-up on that bottle. Let’s keep things in perspective, your guests will most likely never see the bottle of bubbly. The venue or caterer typically pours the sparkling in the back and hand-delivers or tray-passes the flutes to your guests. There are some amazing bottles of Champagne and other sparkling wines around the world that won’t break the bank.  By selecting a lesser known and equally delicious Champagne, I was able to save the bride more than $1,200, just on the sparkling selection alone. I love Veuve. It’s a great choice, especially when budget doesn’t matter, but it’s like buying a high-end car, you are paying for the name. Why not save a special bottle for toasting in your honeymoon suite instead. 

For the toast, why not choose a Cremant, Cava, Sekt or American bubbly? No need to stress out over this, I am here to offer some tips on selecting the perfect wedding wines for the most important day of your life. I also offer bridal consulting services, if you need some personal guidance! After all, every detail really does matter.

Sparkling – Sparkling wine is produced around the world. If you’re looking for a budget-friendly alternative to Champagne look for a Cava, Sekt, Cremant or a great bottle of American bubbly. Here a couple of my favorite bottles under $30.

Here are some great white and red ideas for food friendly varietals to serve at your wedding:

White Wine – Believe it or not, you don’t have to serve a Chardonnay at your wedding. While it’s the most planted white grape in America, the quality level varies greatly! It is one of the world’s most manipulated grapes. Truth be told, it’s difficult to find an astounding thought-provoking delightful Chardonnay for under $25 bottle. The budget wines boasting bare feet and fuzzy animals are not varietally sound and don’t resemble anything near a true Chardonnay. Why not be creative and serve a crisp, refreshing Albarino or Soave? Most people will ask for white or red, it’s that simple. Just because your great aunt only drinks white Zinfandel or your neighbor only drinks Chardonnay, don’t cater to one guest! If the wine is delicious and it works with the food and the season, they’ll love it. Trust me!

  • Off-dry Riesling – A touch of residual sugar and intense acidity make this an incredible versatile wine with an array of dishes from a raw bar to soups to salads to spicy dishes.
  • Albarino  –  A  briny, crisp and delightful white offering floral notes or gardenia, white peach and citrus makes for a great choice for spring and summer weddings.
  • Soave – A fabulously fun alternative to Pinot Grigio. This wine made from the Garganega grape hails from the same region in Italy, but has a bit more personality than the run of the mill Pinot Grigio. Dare to be different, your guest will thank you for it. Think hors d’ouevres, salads, vegetarian and seafood courses

Red Wine – I like to opt for a lighter, fruit forward red for wedding wines when possible. They tend to be more versatile with a wide selection and they have less tannins, which stain your teeth. I am just thinking about your photos here!

  • Pinot Noir – Pairs equally well with beef tenderloin and mushrooms as it does with salmon. This thin-skinned grape offers bright acidity, moderate tannins and tends to boast bountiful aromas of red berries, currants, cranberries, with hints of earth, spice and mushroom, depending on where it’s grown. Looking for values? Try a Village Burgundy, Spatburgunder, or Chilean Pinot Noir.
  • Pinot Meunier – It’s one of the three grapes allowed in Champagne production and it’s one of the most widely planted grapes in France. It’s a unique and great alternative to Pinot Noir.
  • Beaujolais – This lovely wine produced from the Gamay grape is best served with a slight chill. It’s just as versatile as Pinot but a little more fruit forward and laid back.

If you are interested in learning more about my bridal consulting services, send me an email at [email protected]. I would love to hear from you. Here’s to many years of wedded bliss and great wine!

Cheers,
Crystal

Top 5 Easter Wine Pairings

by

Pairing wine with your Easter feast doesn’t have to be a source of stress. While, a wide variety of  main courses and side dishes can pose a challenge when it comes to Easter wine pairings, I am here to provide some fool proof sommelier secrets that are sure to please every palate around your holiday table. Here are 5 great suggestions that will help you plan an exquisite gathering for your loved ones.

Schramsberg Blancs de Noir, California, USA – SRP: $30

America’s oldest sparkling wine house never disappoints. The Blancs de Noir is a perfect choice for any celebration. This sparkling wine is made in the traditional method with a blend of 85% Pinot Noir and 15% Chardonnay.  Aromas of  meyer lemon, peach, raspberry, toasted hazelnut and fresh baked croissants dance in your glass. The palate boasts layers of delicious candied pineapple, crystallized ginger, and sweet citrus notes with a fine bead and refreshing acidity. This is a great pairing with turkey, ham and all of your side dishes.

HighDef Riesling, Mosel, Germany – SRP: $16

Riesling is one of the most versatile wines on the planet and a no-brainer when you have many layers of complex flavors on your dinner table.  The high acidity and low alcohol content offers a nice counterpoint to many dishes.  This off-dry wine has layers of jasmine, bright citrus and juicy stone fruit on the nose followed by a hint of spice. The palate echoes the flavor profile and adds a burst of vibrant acidity and a touch of residual sugar. Other Rieslings to consider in this price point are the Domaine Weinbach from Alsace, Dr. L Riesling from Mosel and the Kung Fu Girl Riesling out of Washington State.

Von Buhl Spatburgunder Rosé, Mosel, Germany – SRP: $20

Spatburgunder is the German name for Pinot Noir, This is a cool climate Pinot at its best. The Von Buhl Rosé boasts  floral aromas of violet, bright red berry flavors of strawberry, raspberry and cranberry and a touch of mandarin zest lead to a palate bursting with red fruit, lively minerality and piercing acidity.  This rosé is the perfect compromise for the red & white lovers in your life.  This is a versatile selection that will pair beautifully with everything on your Easter table. When in doubt, opt for a rose.

Barboursville Cabernet Franc Reserve, Orange County, Virginia, USA – SRP: $24

Did you know that Cabernet Franc is considered the Pinot Noir of Bordeaux? It’s also a parent grape to the more robust Cabernet Sauvignon. Cab Franc is a lighter and more herbaceous often giving off hints of raspberry, plum, violet & sage.   Aromatic layers of plum, raspberry, cherry, cedar, cigar box, dusty violet, sweet spice and a touch of sage are inviting to your senses. Virginia is home to many other outstanding Cabernet Franc’s including Chatham Vineyards,  Gabriele Rausse and Veritas. Many wine shops also carry  great Cabernet Franc selections out of the Loire Valley of France. Look for the name Chinon on the label.

Saxon Brown “Flora Ranch” Chalk Hill Syrah, Sonoma, California, USA – SRP: $30

While an array of bold powerhouse reds work quite with lamb, I really gravitate toward a meaty Syrah. Saxon Brown is a solid Sonoma County producer that makes delicious Syrah. This wine boasts aromas of dried fruit, mocha, sweet spice, forest floor and applewood smoked bacon. It is rich and voluptuous with chewy tannins. This is phenomenal with bacon wrapped lamb chops. Looking

 

 

2012 GIFFT Chardonnay

by

The long list of celebrities with their own wine labels seems to be growing at a steady pace. Many of these celebrities including the likes of Brad Pitt and Angelina Jolie, Drew Barrymore, Donald Trump, Dave Matthews and Kathie Lee Gifford are turning to the fruit of the vine for their next big project.

After all, wine can mean big business! Americans are spending more on their weekly wine consumption than ever before. According to the Wine Institute, Americans consumed nearly  900 million gallons of wine in 2013 and spent an astounding $37B in sales the same year.

People like a sense of familiarity, so it’s no surprise that these products sell well. However, it begs the question – is it really good quality? Do they truly have a passion for the love and labor involved with creating a great quality wine? Is it all marketing? Is it all hype? Or is it truly a good product worth checking out?

I decided to put one of these new labels to the test. A friend recently suggested that I check out GIFFT wines from Kathie Lee Gifford, so I happily obliged and immediately placed an order online. After all, it’s my job! While I’ve enjoyed watching Gifford over the years, I wasn’t sure what to expect when it came to her wine venture.  With the first aromas lifting from the glass, I was immediately impressed by the layers of complexity on the nose (tasting notes below). Upon further research, I found out that she collaborated with Scheid Family Vineyards, in Monterey, California on her label. The Scheid Family has a forty year history of making exceptional wine in California and this partnership seems to be a culmination of a shared vision to bring affordable wine that tastes great to your dinner table.

I was also excited to learn that we share a similar philosophy on wine and the way it brings people together. In my opinion, there is simply nothing better than bonding over a glass of wine and a meal with your loved ones.

In a world filled with so much chaos, wine has the innate ability to make us slow down and appreciate the simple things in life. “Wine has a been a huge part of every civilization throughout history. A glass of wine says, ‘Slow down, savor your blessings, enjoy your family and friends, and give thanks for the harvest of life.'” ~ Kathie Lee Gifford

A beautiful hue of pale lemon greets your eyes as you pour this wine into your glass. On the nose, you’ll experience tantalizing aromas of candied lemon peel, Gala apple, pear skin, pineapple and hint of mango. The fruit notes are quickly followed by a kiss of a salinity reminiscent of the scent of waves crashing against a rocky seashore and a touch of sweet spice of cinnamon, nutmeg and ginger. On the palate, the bright lemon, apple and pineapple flavors are dominant. The wine has a touch of creaminess mid-palate, vibrant acidity and a lingering finish. With an ABV of 12.5%, this Chardonnay is more reminiscint of an Old World Chardonnay. It pairs perfectly with crab & corn chowder. The piercing acidity acted like a soft napkin gently cleansing my palate in between bites and the bright citrus brought out the sweetness in the lump crab. Overall, a nice pairing wine and a great value for $20.

Perfect Pairings: Roast Chicken, Crab Cakes, Lobster Rolls & Chesapeake Chowder 

Baked Eggplant & Barbera

by

There’s nothing more comforting than a hearty Italian dinner! When I am celebrating a special occasion, my Italian wine of choice is typically a Brunello di Montalcino or Barolo, but most nights I gravitate toward a fruit forward Barbera from Piedmont.

The Pio Cesare Barbera d’Alba is always a reliable option. Pio Cesare has been producing quality wines for five generations.  Barbera is a grape varietal from the Piedmont region of Italy. It tends to have vibrant fruit characteristics  with high acidity and mellow tannins.  This is a versatile wine that generally drinks best when young and pairs beautifully with an array of menu items from eggplant parmesan to pizza to pasta carbonara! Barbera also tends to be one of the best values at your local Italian eatery.

Tasting Notes: 2012 Pio Cesare Barbera, Piedmont, Italy (SRP: $20)

The 2012 Pio Cesare Barbera d’Alba is an elegant structured wine with aromas of juicy plum, blackberry & cherry with complex notes of cedar, tobacco, anise, violet & sweet spice.

Recommended Producers 
Damilano Barbera d’Asti,Piedmont, Italy (SRP: $16)
Pio Cesare Barbera d’Alba, Piedmont, Italy (SRP: $20)
La Spinetta Ca di Pian Barbera d’Alba, Piedmont, Italy (SRP: $22)

Recipe: Baked Stuffed Eggplant Parmesan (Makes 6 large or 9 small pieces) 

Ingredients

2 large egglplants (1/4 inch thick slices)
1 cup flour (add a pinch of salt & pepper)
1 cup breadcrumbs (add a pinch of salt & pepper)
2 eggs (whisked)
Olive Oil for sautéing

3 cups marinara sauce (preferably homeade)
16 oz mozzarella cheese (shredded)
12 ounces ricotta cheese
1/4 cup freshly grated parmigiano reggiano
1 package frozen spinach (defrosted & well drained)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Italian seasoning

Directions 

Mix ricotta, 1 egg, parmesan, spinach, salt, pepper & Italian seasoning (set aside).  Pre-heat oven to 350 degrees.  Put flour, eggs and breadcrumbs in 3 dishes in an assembly line.

Dredge eggplant in flour, egg and breadcrumb mixtures. Saute for 2-3 minutes on both sides until golden brown.  Drain on paper towels.

In a 9×9 baking dish, add thin layer of marinara sauce followed by a layer of eggplant. Add ricotta mixture, a layer of mozzarella cheese and more tomato sauce. Repeat with another layer and top off final layer with mozzarella cheese and a drizzle of olive oil for a golden crust.  Depending on the size of the eggplant, you should have 2-3 layers. Bake for 45 minutes until golden brown.  Let rest 15 minutes and serve!

 

 

Michael Shaps Chardonnay

by

Our celebration of Virginia wine month continues with a classic varietal from Michael Shaps Wineworks. Michael Shaps has been making wine in Virginia for nearly 20 years.  He spent time working for two legendary vineyards (Jefferson Vineyards and King Family Vineyards) prior to opening his own operation in 2007.  Shaps has a love for old world wines and is using that passion to create fine wines in Virginia with an old-world flare, including a spectacular Chardonnay.

Tasting Notes:
The Russian River Valley collides with Mersault in the 2010 Wild Meadow Vineyard Chardonnay. This wine is everything a Chardonnay should be and more.  Aromas of sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. (SRP: $26)

Perfect Pairings: 
I paired this with the Barefoot Contessa’s Engagement Roast Chicken, it was a match made in heaven.  It’s also perfect with lobster, crab cakes, swordfish with tropical salsa and nutty gruyere cheese.

 

2008 Horton Port

by

Horton Vineyards in Gordonsville, Virginia has an impressive portfolio of varietals. While they specialize in Rhone varietals like Viognier, the Horton Vintage Port really got my attention. The 2008 Vintage Port is a wonderful dessert wine. Horton was the first winery in Virginia to make a Port after prohibition – beginning with the 1995 vintage. It’s also a great value at $20 for a standard 750ml bottle.

Tasting Notes:

The color is vibrant ruby with a slight garnet rim. This is a bold, rich, full bodied, sweet dessert wine with aromas of cassis, cherry and plum. The palate echoes the aromas and adds a nice touch of raisin, fig, toffee, burnt caramel and sweet spice.

Perfect Pairings: 

The Horton Port is wonderful on its own or paired with a dessert like pecan pie. I also love this wine with a savory option like a cheese plate featuring stilton and figs.

Serve this wine at 60 degrees to achieve an optimal drinking experience.

 

Valerie Hill Bellaria

by

Valerie Hill Vineyard & Winery is named after the historic home Valerie Hill in Stephens City, Virginia, about an hour outside of Washington DC. The Federal style brick manor house was built in 1807 and remains the centerpiece of the property.

Valerie Hill is producing an exceptional dessert wine called Bellaria. Bellaria is an aromatic white dessert wine made from the Vidal Blanc grape which is a French-American hybrid.

The wine comes in the half format bottles and retails for under $20. Bellaria is the perfect ending to any meal.

Tasting Notes: 

Succulent aromas of candied lemon, juicy peaches, tropical notes of pineapple and mango and a hint of honey jump from the glass.  This is a sweet wine with balanced acidity.

Perfect Pairings:

While this wine is perfect with fruit tarts, lemon meringue pie, peach cobbler and pineapple upside down cake, it’s also fantastic with an after dinner cheese plate of Stilton or Maytag Blue Cheese, quince paste, honey and candied walnuts.

 

 

 

Chatham Vineyards Church Creek “Steel” Chardonnay

by

Sometimes the best things in life can be found down the road less traveled. Chatham Vineyards on Virginia’s historic Eastern Shore is no exception to this rule. The 400 year old farm is nestled between the Chesapeake Bay and the Atlantic Ocean.  The maritime climate and sandy loam soil create the perfect dynamic for world class wines.

We are kicking off our celebration of Virginia wine month with Chatham’s Church Creek “Steel” Chardonnay.

Tasting Notes

Aromas of meyer lemon, quince, honeydew melon and slight tropical undertones of pineapple are present on the nose along with honeysuckle, wet stone and a hint of salinity.

The palate echoes the aroma profile and provides a perfect foil for briny oysters and other shellfish.  This is a crisp dry balanced wine with refreshing acidity.  The minerality and flavor profile is reminiscent of an old world Chablis. A true expression of what the Chardonnay grape should taste like.

The best part, this wine retails for under $20!

Perfect Pairings

This wine is a classic pairing with oysters. In fact, Chatham is hosting its annual Merroir & Terroir event coming up in November where they pair local oysters with the “Steel” Chardonnay.

In addition to oysters, this is a perfect pairing with an array of seafood, poultry dishes and my Chesapeake Crab & Corn Chowder.  The sweet briny crab meat brings out the fruit characteristics in the wine and the refreshing acidity cleanses your palate in between bites. This is a marriage made in heaven!

In addition to the “Steel” Chardonnay, the Wehner family is having some great results with Bordelais varietals, most notably the Cabernet France.  We will review that wine later this month. It’s definitely worth the short detour of Highway 13 to stop in and savor some of the great wines from Virginia’s Eastern Shore.

I had the opportunity to spend the day with the winemaker, watch the video.

2012 Stag’s Leap Chardonnay

by

Stag’s Leap Wine Cellars (SLWC) became one of the premiere California wineries after its 1973 Cabernet Sauvignon took home top honors at the 1976 Judgement of Paris in its respective category. This prestigious recognition put America on the international wine map. For nearly two decades Stag’s Leap enjoyed a tremendous following and accolades from critics and consumers alike.

In the early 2000’s SLWC faced quality issues in the cellar that left a bitter taste on many palates.  After a challenging few years, cellar upgrades and new ownership in 2007, Stag’s Leap is making quite a come back. Wine Spectator’s James Laub profiles the evolution of Stag’s Leap in this article from 2012 and discusses how an unflattering yeast spoiled many past vintages.

Long Renowned for its robust and elegant Cabs, SLWC also produces cool climate Chardonnays worthy of a place at your next dinner party. After an austere vintage in 2011, the 2012 vintage was deemed outstanding by the Wine Institute.

The 2012 Stag’s Leap Chardonnay has robust notes of lemon curd, granny smith apple, crisp pear, white peach and a touch of pineapple with a hint of salinity on the nose. The vibrant citrus flavors coupled with the bright acidity provide a beautiful foil for luscious lobster or decadent crab meat. The mouthful has a medium weight with a medium long finish thanks to the lees aging and subtle oak aging.

Pairs perfectly with crab cakes, lobster rolls, swordfish and roast chicken.

 

2013 Abbazia di Novacella Kerner

by

The 2013 Abbazia di Novacella Kerner from Alto Adige, Italy is this week’s feature wine.  Kerner is a an aromatic white grape that was created in 1929 by crossing two German grapes (Riesling and Trollinger).  Abbazia is one of the world’s oldest wineries dating back more than 800 years.  It was founded by the Augustinian Order of Canons Regular in 1142 and has a steep tradition in making exceptional wines.

Seared scallops over a bed of bacon corn salad paired with Kerner

 

This wine is made from 100% Kerner grapes and is a great alternative to Pinot Grigio. It offers exotic aromas of white flower, juicy apple, ripe peach, lemon curd and a hint of tropical fruit. The palate bursts with ripe juicy fruit and offers refreshing acidity with a crisp finish. It simply reminds me of summer in a glass. Pair this with an array of seafood from sushi and seared scallops to crab cakes. I also really love this wine with baked lemon ricotta. The cheese makes the sweet lemon and tropical fruit burst on your palate. Consume within 1-2 years.

Check out my video review on the 2013 Abbazia di Novacella Kerner.