Warm Reds on a Snowy Night
Living in Central New York, most of us have become tolerant of snowy winters but, yikes, this season has put us all to the test.One way to cope is to gather a few friends to taste a couple of wines at the cozy and inviting Cider Mill. Kathy, Kate, Pam and Carolyn did just that on a recent Tuesday evening. Our helpful and personable bartender (would he prefer sommelier?) advised us to try two red wines that we all enjoyed; one a red blend of Cabernet Franc and Grenache from France and the other a Pinot Noir from Oregon.
The choice immediately led to a question: what exactly is a blend?
In the United States, a red blend is basically any red wine that is made by blending together different varieties of grapes as opposed to a single type of red grape. According to Ray Isle, of Food & Wine, “[w]inemakers blend grapes because it allows them, in a sense, to design a wine. A little Merlot can help soften Cabernet’s tannins; a touch of Syrah can give some oomph to watery, cheap Pinot. In many regions, blending is traditional: Rioja, for example, historically blends Tempranillo, Graciano and Garnacha. On the other hand, many new, affordable red blends are simply concocted for mass appeal – lots of super ripe, dark fruit and not very much acidity – using whatever varieties will do the trick.” Ray Isle, “What are Red Blends, Really” Food & Wine.
As a reminder from our November article, Pinot Noir is the name of a grape which is used to produce its namesake red wine but also plays a part in some Rosé and is one of the three grape varieties in Champagne. Like so many of the finest wines, Pinot Noir originates from Burgundy, France, and since it grows well in cooler climates it also thrives in California (Sonoma), Oregon, Chile, and New Zealand (Otago). According to wine, travel, and food journalist, Brian Freedman, “Pinot Noir is a relatively higher acid grape variety, structured more by those acids than by particularly assertive tannins. Flavors of red berries and cherries are commonly found, as well as a counterpoint of subtle floral perfume and a more earthy base note reminiscent of mushrooms or forest floor.” Brian Freedman, “Pinot Noir Makes Some of World’s Best Wines – Here’s How to Find a Great Bottle” Food and Wine, August 28, 2024.
Since one of our wines was labeled “90” points, a second question popped up: what is the wine point system? Turns out that there is a rating scale for wines. An American wine advocate, Robert Parker, developed the 100 point rating scale in the 1970’s. After a blind taste test, wines are graded and evaluated on elements including color, flavor, complexity, and quality of ingredients. Bottles rated at 90 or more are described by Madeline Puckette, writing for Wine Folly, as “’superior’ to ‘exceptional’ wines.” Elaborating on the rating system, The Tasting Room website provides that if a wine is rated at 90 or above “you can rest assured that the wine you are about to drink is of a very high quality.” So, if you get overwhelmed choosing a wine, you can always rely on the rating scale to help direct you.
Let’s turn to our wines for this month. To recap our novice approach to tasting: none of us is a wine expert but we know what we like and are happy to share our unbiased opinion with you. To keep things consistent, we developed our own unique rating system: pass, glass, bottle, case; you can interpret it as 1, 2, 3, and 4 stars.
1 Vélo Pour 2 Red Blend (France)
Tasters: We all liked this smooth and lighter-bodied red. Kathy and Pam noticed the strong berry flavors and appreciated the smooth taste. Kate described this one as tight on the palate and Carolyn appreciated the easy, balanced flavor.
Winemaker: With its deep violet hue and subtle aromas of purple flowers and vanilla, this red wine is intriguing from the beginning. The palate offers flavors of raspberry, black cracked pepper and subtle notes of vanilla and elevated acid compliments the fruit of medium tannin.
Retail Cost: $18
Rating: Buy a CASE
Firesteed Pinot Noir (Oregon)
Tasters: The Pinot Noir came in a close second. Kate didn’t like it as much as the red blend (remember generally Kate is not a big fan of the reds). Kathy described it as fuller bodied with a strong smooth finish. Pam noted a bit of earthiness that enhanced the berry flavors and both Pam and Carolyn enjoyed this wine.
Winemaker: Light ruby red in color with bright aromas of cherry and perfume on the nose, followed with a textural palate bursting with red fruits, earthy notes, and toast.
Retail Cost: $17
Rating: Buy a CASE
Cheers to all from Kathy, Kate, Pam, and Carolyn.
