Continue reading »]]> Yesterday we enjoyed a tasting of Greek wines at Cork and Fork on 14^th Street.  The first was the Antonopoulos Adoli Ghis, a pleasing, almost sweet, fruit-filled white of mostly Greek varietals and a little Chardonnay.  Another wine by the same maker, Antonopoulos, was a blend of the red Greek grape Mavrodaphne and Merlot.  We were told it was aged in steel barrels, and I thought the wine’s brightness could have used some mellowing in oak.  A second red was the Mitravelas Agiorgitiko, which was the least memorable of the bunch.  On the other hand, the most satisfying was another Agiorgitiko by Esmios.  It had a mellow power and a smoothness that the other reds lacked.  It is highly recommended.

Continue reading »]]> This white is of unknown grape composition.  Its green-apple jolly rancher and Anjou pear nose foreshadows sweet flavors of strawberry, lemon, honeysuckle and subtle caramel, which are paired with a slight spiciness.  It is surprisingly complex, although in its balance it may lean a little too much toward the sweet end of the spectrum.  But overall it is very enjoyable.  Serve very cold and pair with Indian butter chicken.

Rating: 8

Continue reading »]]> Last weekend we had brunch at Bistro Bohem (bistrobohem.com), a great new eastern European restaurant at Florida Avenue and 6^th Street in DC.  The atmosphere is cozy, subtly stylish, New York-y.  The music was on, but the volume was tasteful and did not prevent conversation.  Personally my favorite accents in the place are the Mucha book resting on the bar and the Mucha prints on the walls.

Our first dish was the Chicken Schnitzel, which was tender and moist and had a crisp and flavorful crust.  The accompanying potato salad was very tasty.  The Bratwurst and Potato Frittata was our second dish.  The frittata itself was tasty, but not necessarily memorable.  What I remember from that dish was the crunchy potato pancake;  It was very flavorful, and I was jealous because I can never get my potatoes that crispy.  That plate also came with some tasty speck.  The only complaints to this point were the somewhat slow but quite friendly service and the slight, just slight over-pricing for the amount of food in each dish.  But they gotta pay the rent, right?

But maybe they have a strategy, because we were still somewhat hungry, so decided to order the Nutella crepes, which came with walnuts and whipped cream (or cream Chantilly, as the restaurant terms it!).  Also very tasty.  We capped off the brunch with a glass of the “Russkoje Igristoje,” which according to Google Translate literally means “Russian Sparkling.”  This bubbly was refreshing on a hot early afternoon, with strong green apple flavor, followed by honey and citrus.  Definitely worth a taste on your visit.  Bistro Bohem has a small but interesting wine list.  Unfortunately there are almost no eastern European wines, which they should really explore.  For the beer lovers out there, check out their quality brews from behind the iron curtain, including the Slovakian Zlaty Bazant, one of our all-time favorites.

Overall we loved Bistro Bohem and will be going back.  Any minor flaws are ameliorated by the great atmosphere and delicious food.  It is highly recommended.

Continue reading »]]> This cab has an almost Coca-Cola-like color, but tinted with ruby and pink.  That color, however, is thin, pale and transparent.  Notes of cherry and mature berries, but also darker tones like pepper and earth are carried in the nose.  The flavor continues the theme of red fruit, with a strong imprint of strawberries.  The wine, though, as might be guessed from its lack of color, tasted watered down – let’s hope not literally.  This characteristic is possibly responsible for the prevalence of fruit over the acid and tannin, and even the sugar.  So overall it is not balanced and has an extremely quick finish;  This Black Fox runs fast.  That lightness could be viewed a small saving grace, as a less heavy red might be welcome on a very warm summer day.

Rating: 4

Continue reading »]]> We fell in love with the 2004 Bokisch Graciano during a Valentine’s Day dinner a few years ago, and since then we’ve returned to that Lodi, CA vineyard for their 2005 and 2006 vintages.  In color the ’06 is beginning to show an agéd tawniness, and the earthy scent draws you in with cedar, ripe forest fruit, spice and anise.  The wine is fleshy in the mouth and has a powerful flavor of red fruit and black pepper.  The wine is alive in the glass and has a biting acidity, but it has the structure to cellar for a few more years and mellow out.  Drink now or in two to three years.

Rating: 7

Continue reading »]]> When first observing the deep purple to dark cherry color of this Australian shiraz you might guess at the fruit-forward flavor you are about to taste.  But the somewhat unpleasant nose of the wine would give you second thoughts.  Odors of salt, must, vinegar and split firewood give no hint of the grape.  But the palate does pick up on flavors that lean toward the fruity and sugary end of the spectrum.  Cherry Kool-aid, spicy grape juice and Jolly Rancher flavors stand out.  The wine has a crisp texture and a quick finish.  Interestingly, after breathing for 15 or 20 minutes, both the nose and flavor of the wine take on a very distinct and strong cake batter flavor.  Altogether a not very sophisticated wine, but not entirely unlikable, either.

Rating: 5

Continue reading »]]> In this smooth, easy drinking and cranberry-colored cab, the aroma and flavor closely mimic each other.  The nose is faint, but a bit of moist, upturned earth can be detected, along with a touch of pepper.  In addition to those flavors, fruit becomes more apparent on the palate, with black currant and dark cherry.  Licorice arrives late to this medium-dry party.  Tannin almost forgot to show up, but overall the balance is harmonious.

Rating: 6

Continue reading »]]> From the oldest winery in Washington, Chateau Ste. Michelle, comes this light and crisp Pinot Gris.  The color is quite pale yellow, almost bordering on a hue of green.  Green apples, grass, apricot, lavender and honeysuckle are all detected on the nose.  The texture has a bit of a bite, and the taste is very pleasing with tart flavors of lemon and peach.  Some of the characteristics of this very enjoyable wine, like lavender and apricot, may be attributed its 6% Viognier content.  Perfect for sipping outside during the warm weather and goes great with crab and drawn butter.

Rating:  7

Continue reading »]]> It’s hard to believe it’s almost St. Patrick’s Day.  To some, this day might mean donning green from head to toe and enjoying a favorite Irish beer or whiskey (or ten).  But have you considered tasting an Irish wine or two instead?  Ireland itself is not a country rich in wine production.  Just dig a little deeper, however, and you’ll discover that many wines around the world are, in fact, influenced by the Emerald Isle.  One such Irish-influenced vintner is Murphy-Goode of Sonoma County, California. 

But before we take a closer look at some Murphy-Goode offerings, let’s examine the notion of Irish-influenced wines.  Our research indicates that Irish expats around the world have been making wine since the 18th century, and it’s evident in places such as Bordeaux, California and elsewhere, where some winery owners have ancestral ties to Ireland.  For example, Concannon Vineyard in California’s Alameda County (just east of Dublin, CA!) was established in 1883 by an Irish emigrant, and, according to their website, was the first Irish-American winery in the United States.  Also, a number of chateaux in Bordeaux were founded by, and named after, Irishmen, such as Chateau Kirwan, and Chateau Lynch Bages.  And of course clarets were exported in great quantity to Ireland beginning in at least the 1700s.  There are also many Australian wineries with ties to Irish families.  There is even a term and organization called “Wine Geese,” meaning those of Irish ancestry who have established wineries in other countries.  The phrase is a play on the term “Wild Geese,” which traditionally refers to Irish soldiers who left Ireland for other countries such as France, Spain and Austria to fight in their armies.  The Wine Geese organization has really taken off, establishing a website and recruiting winery members from all over the world.

As for Ireland itself, there are actually vineyards popping up.  Llewellyn’s Orchards in the village of Lusk, approximately 25 miles north of Dublin, has a vineyard with several varietals that produce their Lusca wines. The Bunratty Winery, next to Bunratty Castle in County Clare, produces, in addition to wine, products such as mead and poitín (pronounced “potcheen”), a spirit similar to moonshine and formerly illegal in Ireland ).

For our early St. Patrick’s Day celebration, we chose two wines from Murphy-Goode, a winery with Irish heritage in California: their 2010 Cabernet Sauvignon and the 2008 Liar’s Dice Zinfandel.  The Cab had a light but inviting bouquet of tobacco, baking bread and cardamom.  Its smooth, feathery body was filled with red fruit and woody shrubs but surprisingly slight tannins.  We rated it a seven out of ten.  The Zin’s pleasant, complex and layered nose was filled with spices, herbs, toasted almonds, vanilla and split wood.  It was like a Yankee Candle burning in a log cabin.  Gentle waves of similar flavors combined with a hearty earthiness on the palate.  Liar’s Dice Zin rated a strong eight.

The Cabernet went well with a typical Irish meal of Shepherd’s pie, and the Zinfandel is enjoyable on its own or with gouda and earthy hors d’oeuvres.  Murphy-Goode also has some recipes on their site that would go well with some of their wines, including the Liar’s Dice, which they suggest would pair well with Vietnamese beef.

So this St. Patrick’s Day, try forgoing the whiskey or green beer for at least one round, and instead sip some Irish wine with your corned beef or fish ‘n’ chips.  Slainte!

Continue reading »]]> Last night at Pearl Dive we had a very enjoyable Pinot from Ken Wright Cellars of Oregon.  The rich aroma drew us in right away with its remarkable caramel scent.  It was warming, comforting and smooth in the mouth with cherry, oak and delicate tannins.  It was a great complement to our oysters, redfish and grits and one of those wines you want to have again and again.

Rating:  8