Sips of the Week
Listen to this recording of the Sips of the Week from the show:
Want to hear the rest of the show? You’ll need to tune in each Saturday at 12:30PM on www.wbal.com.
Willamette Valley Vineyards Whole Cluster Pinot Noir 2010, Willamette Valley, OR ($19.99)
Winemaker’s Notes: As refreshing as liquid fruit salad in a glass, this wine opens with vibrant and explosive aromas of cherry and raspberry that leap from the glass. Flavors mirror aromas of red and dark fruits, hibiscus and melon highlighted by leathery cigar and tobacco overtones. The mouthfeel is soft, juicy and well-rounded with fresh acidity. The velvety tannins focus on a silky mouthwatering finish, inviting the second sip. Meant to drink young. Our Founder, Jim Bernau, calls this wine, “Pinot Noir Candy”. Enjoy now through 2014.
Chapoutier Banyuls 2008, Roussillon, France (26.99)
Winemaker’s Notes: Colour : from garnet red to mahogany, according to the age. Nose : powerful, balancing between black fruits and stewed fruits, subtly followed by cocoa aromas. Mouth : sumptuous balance between the solar strength of the wine and the fineness of its tannins. It has a great persistency with sweetness best matched to chocolate or blue cheese.
(Wines are available in Baltimore at Wells Discount Liquors)
Jim Bernau, founder of Willamette Valley Vineyards, is passionate about sustainable winemaking! Find out what that means and how you can help by saving your corks!
Susan from NJ asked about wines for a holiday party with a wide range of wine tastes:
Canella ($19.99) or Zardetto ($14.99) Prosecco Sparkling Wines, Italy
Willamette Valley Vineyards Riesling, Oregon ($12.99) or Dr Loosen Riesling ($12.99), Mosel, Germany
To pair with our Pinot Noir and Banyuls I invited Chocolatier Pete Truby of Salazon Chocolates. Pete founded Salazon to create organic, dark, salted chocolates that focus on thes best raw ingredients available. I LOVE his product and you will, too! Salazon is available at Ma Petite Shoe in Hampden, Whole Foods and other fine retailers.
Tune in next week:
My better half, Chef Michael Forster, will discuss the RIGHT way to carve your Turkey PLUS he’ll share his recipe for Stuffing Muffins. I’ll talk about great wines for Thanksgiving, take your questions and more!
Special thanks to Wells Discount Liquors, Sheehy Lexus of Annapolis, Crystal Cruises, Cavit and Santa Rita Winery.