Winetasting Notes -- PTC Mom's Club

Who Knew:

-Wine always has less than 15% alcohol
-No wines are actually sweet, that is they have no residual sugar
-The color doesn't come from the grape skins
-Movies play a big role in wine trends
-10 years from now the below cab will hit its peak


My number one favorite:

MacMurray Ranch Pinot Gris Sonoma Coast 2006

Winemaking: Whole cluster pressed. Stainless steel tank fermented for 10-14 days. Aged in French oak barrels for two months and in the bottle for two months.

Tasting Notes:
Aromas: fig, white peach
Flavors: peach, spicy pear, citrus
Mouthfeel: crisp, clean, fresh

Suggested food pairings: sauteed scallops, soft-shell crabs, lobster, foie gras, linguini, and clams

http://www.macmurrayranch.com/

Favorite Red:

St. Francis Sonoma County Syrah 2003:

Winemaking: Aged 15 months in French and American oak, then bottle-aged for 6 months. Blended with Grenache and Sangiovese.
Tasting Notes:
Flavors: peppery, spicy, blueberry, jammy, black fruit
Suggested food pairings: slow-roasted meats and game, robust Italian pastas and tomato dishes, Blue cheese, parmesan, aged goat cheese, cheddar

Honorable Mentions:
Geyser Peak Alexander Valley Cabernet Sauvignon 2005

Winemaking: 100% American oak (20% new)
Tasting Notes:
Aromas: black cherry, blackberry, underlying dark chocolate and spice
Flavors: cherry and berry, hint of spice and vanilla with lingering finish
Suggested food pairings: roasted and grilled meat, cheeses

http://www.geyserpeakwinery.com/

Kenwood Pinot Noir Russian River Valley 2005

Winemaking: 25% estate grown. 10% whole-berry fermented in stainless steel tanks. Aged 11 months in 1-3 year old French oak barrels.
Tasting Notes:
Aromas: cherries, black raspberries, followed by rose petals and spice
Flavors: raspberry and plum with a lingering finish
Suggested food pairings: pork, chicken, lamb, salmon

http://www.kenwoodvineyards.com/

Kunde Merlot Sonoma County 2002:

Winemaking: 2002 harvest was characterized by two picking perids separated by a 10 day lull. Extra hang-time for the grapes allowed flavors to deepen. 97.5% Merlot and 2.5% Cabernet Sauvignon. 14 months of barrel aging in small French and American oak.

Tasting Notes:
Aromas: blackberries
Flavors: ripe black cherries, chocolate
Suggested food pairings: grilled hamburgers, fettucini alfredo

http://www.kunde.com/

Simi Sauvingnon Blanc Sonoma County 2006

Winemaking: 97% sauvingnon blanc, 3% Semillion for richness on the palate. Aged 10 months in new American oak/used French oak barrel mix

Tasting Notes
Aromas: fig, grapefruit, honeydew with light hints of mineral
Flavors: zesty lemon and lime, touches of melon and a clean mineral finish
Mouthfeel: acidy, zingy, crisp
www. simiwinery.com

Gloria Ferrer Chardonnay Carneros 2005

Winemaking: 100% estate fruit. Whole cluster pressed. 1005 barrel fermented. Aged 9 months in French barrels (34% new)

Tasting Notes:
Aromas: ripe mango, Meyer lemon, caramel
Flavors: pineapple, golden delicious apple, toast, prominent oak
Mouthfeel: rich with ample acidity

Suggested food pairings: lobster, grilled pork loin, roasted chicken, fried calamari
Awards: 91 points Wine Enthusiast
www.gloriaferrer.com