The Desert WIne Guy - 2009 South Coast Winery Wild Horse Peak Petite Sirah

    Good morning folks. Last night I decided to relax in my Loft and do a tasting of South Coast Winery's Wild Horse Petite Sirah 2009.

   According to the South Coast Winery's website the wine is 100% Petite Sirah and is of a 2008 vintage. The residual sugar is 0.40 g/100ml and there is an alcohol content of 13.8%. The wine sells for $38 or $30 if you are a club member, which I am. South Coast Winery is located in Temecula California about an hour or so North of San Diego, 90 minutes away from Los Angeles and about 4.5 - 5 hours away from Las Vegas. There is also a spa, food, gift shop and even Villas if you want to stay. I can say from being there that the winery is worth visiting.
   Upon initially visually inspecting the bottle, the label was nicely designed appeared to be set on straight without any bumps or signs of carelessness by the employees or quality control.  I don't know about you but to me the bottle is the first sign the consumer gets to evaluate if the vinter has taken pride in his wine. This is the first time most consumers see the finished product and our impression of the wine starts forming here. I for one cannot take a wine with a silly label seriously. A goofy label to me means a wine that is not worthy of attempting to enjoy. That wine will not inspire me to spend even $5 dollars on it. That wine would be an embarrassment for me to serve at ANY function.

   South Coast Winery has decided (I am happy to say) to keep with wine tradition and therefore the wine is blessed with a cork and yes that is important. I drank this bottle at room temperature which is how I drink all my red wines. For some reason I seemed to have problems removing the foil from the top of the bottle. I actually had to resort to using the tip of a knife to remove the foil. Once the foil was off (I was tired :) I removed the cork and without letting the wine breath I simply poured a small amount into my glass. On first appearance the wine was a very dark Burgundy in color with a wonderful bouquet of medium cherry mixed with light berry and was very fruit forward. After a few swirls to release the bouquet I drank some and immediately tasted Licorice and Cherry. There was also some notes of Tobacco hidden in the wine. I also detected what appeared to be Blackberry
There were tannins present but they were not overpowering at all and went well with the dark berry and Tobacco notes. I would have to say that the wine displayed a medium body and was not too heavy on the palate. There was a slightly bitter taste at first but overall the wine did not have any aftertaste except maybe a slight taste of tannins but it did not last long at all. The wine did open up after an hour and I would definitely recommend you waiting that hour before drinking it. The slightly bitter taste did disappear also once the wine was able to sit.

    I recommend that the wine go into a Decanter and sit for at least an hour before drinking. I would NOT refrigerate the wine and do not refrigerate any of my reds except to preserve. I believe that this wine is capable of storing for another 2- 3 years with no problems. I will place this on my list of wines to drink although to pay $38 (winery price) for a bottle I believe is asking a bit much. I would place it more in the $15-20 range.

                                                                                                         The Desert Wine Guy

The Desert Wine Guy - Bits & Pieces On Cabernet Sauvignon

   Cabernet Sauvignon is the most widely recognized red wine grape. It is often called the "king" of red grapes.  It may be surprising to find that the variety itself is actually a cross strain of two different grapes, Cabernet Franc as well as Sauvignon Blanc.  Approximately 15 years ago some DNA testing was performed by a Doctor Carole Meredith of the U.C Davis department of Viticulture and Encology that found this discovery. In the 17th century in France (at least that is the belief) the two strains were accidentally cross bred together forming what we now know as Cabernet Sauvignon. The vines are very rot resistant and do fairly well in frost although as you can guess grape vines themselves are not meant for really cold weather.
   Growing Cabernet Sauvignon in the desert (where I live) is very easy since the vines tolerate excessive heat and soil that you might think would not be so wonderful for plants. The vine loves rocky, sandy, gravel based soil. Gravel soil helps the vine by offering better draining and radiating the heat to the vines which aids in ripening. The emphasis in hot climates is actually on soil that is less fertile. this helps keep yields down since the vine can get out of hand if not watched closely. Too much yield can effect the grape by altering the quality and flavor of the wine. The wine can be less flavorful and edge towards a more "green" or Herbaceous flavor.

Skeletonizer (adult moth)

Eutypella Scoparia

   Cabernet Sauvignon does very well at resisting disease. There are some diseases that the vine is susceptible to however. These diseases are Powdery Mildew which is a fungal disease. The name of the fungus that causes it is Erysiphe necator. The disease is fairly easy to see because there will be white patches on the leaves. The disease usually affects the lower leaves but can move to the upper part of the plant. The fungus can be treated with Sulfur or fungicides. Two other diseases that the vine is suseptable to are Eutypella Scoparia which also is a fungus and Excoriose which is also called Grape Canker and Dead-arm which is caused by wood rot. The disease can take several years to progress but the vine can eventually die from this disease. In the 1970's there was actually a discovery that showed that the disease is actually two different fungi (Eutypa Lata & Phomopsis Vitcola).

Skeletonizer (destruction stage)

Keeping a close eye on your vines should help avoid these diseases doing any damage to them. Here is one pest that I want to talk about in particular. There are pests called Skeletonizers (see photos). Living here in Las Vegas I get them every year. They can AND WILL destroy the leaves and therefore the grapes for the year. I do not think they kill the vine since the first year I had them I didn't know what to do and did nothing and the vines came back next year. There are a couple of things to put on the leaves. The sprays recommended are Spinosad & Bacillus Thuringiensis. I just go to the local "Plant World" store here in Vegas and they give me exactly what I need. If you live in Vegas you WILL encounter them, be prepared.

Skeletonizer damage

   Cabernet Sauvignon has a few distinctive flavors that are tied to viticultral (when grapes are used for wine making)and climate influences (heat,rain,fog etc;). The most prevalent flavor is Herbaceous or Green Bell Pepper flavor which is caused by Pyrazines which I have searched for ways to explain but can only tell you that it  is a class of organic compounds. Pryazines are mostly found in under-ripened grapes. This compound usually can't survive with too much sunlight as the grapes ripen. Two other flavors found in the vine are Mint & Eucalyptus. Depending on the wine region is what your wine will have more of a taste towards. Australia and Washington state usually produce wines like this due to their warm but generally still cool weather. The Napa and Sonoma areas generally produce the wine that has Eucalyptus flavor.
   As well as being enjoyed simply as Cabernet Sauvignon the wine is also used quite often to blended with other wines. The wines that are usually used are Malbec, Petite Verdot or Carmendere although sometimes shiraz, Tempranillo and sangiovese are used in order to effect the taste.
   Cabernet Sauvignon can be paired (drank with) with many foods. The general line of thought is that when the wine is young and has high Tannins it will go not go well with spicy foods. A food that is high in fats and proteins have a tendency to reduce the perception of Tannins in your mouth. The same thing goes for drinking the wine with foods that have a heavy butter cream sauce. Starches and pasta & rice have very little effect on Tannins. As Cabernet Sauvignon ages, the Tannins lessen more suttle and less bitter dishes will pair better with the wine
   My take on this beautiful wine is like this. I happen to like an "oakey" wine that is fairly heavy on tannins. Wine is not for drinking in the way that beer is. Wine is really for sipping and since I like to actually taste how complex (or on the other hand how simple) a wine is. The above section that deals with paring a wine with food is what some might say "old school" or reserved for "wine snobs" who simply follow what they have been taught by other "wine snobs". I say drink that Cabernet Sauvignon with a nice steak that has been rubbed with spices and allowed to sit in the fridge for a few days. There are no "rules" that one cannot play around with. If the rules that we were all taught happen to hold hold up to a reality test then so be it. If however the rules we were all taught do not stand up to the reality test then we must make new rules. Hey guys it's wine and wine is meant for relaxing and drinking so lighten up and enjoy it the way you think it taste best.


                                                                                                         The Desert Wine Guy

The Desert Wine Guy - Cajun Crayfish And Shrimp Etouffe

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Recipe Yields 6 servings
 
Ingredients
 1/3 cup vegetable oil
 1/4 cup all-purpose flour
 1 small green bell pepper, diced
 1 medium onion, chopped
 2 cloves garlic, minced
 2 stalks celery, diced
 2 fresh tomatoes, chopped
 2 tablespoons Louisiana-style hot sauce
 1/3 teaspoon ground cayenne pepper (optional)
 2 tablespoons seafood seasoning
 1/2 teaspoon ground black pepper
 1 cup fish stock
 1 pound crayfish tails
 1 pound medium shrimp - peeled and deveined

Directions
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutritional Information

Amount Per Serving  Calories: 264 | Total Fat: 14g | Cholesterol: 196mg
                                                                                                                  
                                                                                                              
                                                                                                         The Desert Wine Guy

The Desert Wine Guy - A Pleasent Surprise... A Review of Mirassou Riesling 2010

     This past Monday  I had the opportunity and pleasure I might add of opening up a bottle of Mirassou Riesling of 2010 vintage http://www.mirassou.com/ purchased from the local supermarket.  In keeping with the founding principles of this wine newsletter the wine cost me $10 and on the shelf was a $1 coupon. We are talking about a very reasonably priced bottle of wine. Buying this wine was a departure for me in two ways. The first departure was in the fact that I was purchasing a white wine. My preference seems to gravitate more towards red wines then whites.  The second departure was in the fact that there is no cork sealing the bottle.  Mirassou has decided to go with a screw cap very much to my displeasure.  While the debate rages on concerning which is better, cork or screw cap, I myself prefer a cork since I do believe that wine should hold a more prestigious place in our relaxation or dinner experiences  and a screw cap reminds me of what while growing up we used to call “Jug Wine”. I think we all know the bottles I speak of. The really, really big fat bottles of wine made from what was left after making real wine, the bottles that were always at the very bottom of the shelves. They were the wines our parents use to mix with Sprite or Lemon Lime soda. The entire process from opening up the beautiful hardwood case containing the corkscrew and the foil cutter as well as a bottle stopper is to me very much a part of the wine drinking experience that consuming a bottle of wine should entail. Make no mistake about it. Drinking a bottle of wine should be an experience. From identifying the area where the wine grows to identifying if the wine is a blend of different types of wines or one in particular. I enjoy knowing if I am about to drink a Cabernet Sauvignon or a Merlot. Did the wine sit in Stainless steel or an oak barrel. Whether we spend $10 dollars or $100 dollars we as the drinker, if we truly care about wine wish to know this information. The joys of walking to my wine cellar and simply reaching in and pulling out a bottle is entertaining.  In further continuance of our description of the Mirassou Riesling the rest of the bottle has a yellowish color label with what looks like a sun and gives the feeling of a wine that is bright and fruity.  At the bottom of the bottle is a punt, also known as a kick-up, which refers to the dimple at the bottom of a wine bottle. I myself seem to find that the Punt is only on a better bottle of wine although I do have friends that would debate that.  I have had it explained to me that the Punt serves to make the bottle more friendly to pour since this Punt allows for the thumb to be placed inside of it making the pour more sure and comfortable for the pourer. Having described the overall first contact with our Riesling please allow me to move on the tasting.
      Now we come to the big moment, the tasting.  Having opened the Mirassou Riesling 2010 I immediately poured a small amount into a wine glass that hangs from the wine rack in my kitchen. Having been in the refrigerator for around 2 hours the wine was what I would consider chilled but not cold and once poured into the glass I neither swirled nor looked for bits of debris as is customary, I simply took a small amount into my mouth allowing it to simply coat my tongue where it was held for approximately 20 seconds.  Immediately the peach notes hit my pallet. The wine simply exploded in my mouth with strong hints of Peach, apricots, and apple. The wine finished off on its way down with a hint of spice, not however overpowering only strong enough to compliment the fruit. Together the combination of these flavors made for a delightful glass of wine. In the past I have read wine reviews where the writer would say that a wine “exploded” in his or her mouth but I myself have never experienced that feeling until now. There was no after taste of alcohol or any other flavors that do not belong in a good quality Riesling. I then buried my nose into the glass and detected all the fruit and tastes my mouth had just detected. The fruit indeed was almost as intense to the nose as it was to the pallet, very pleasing and very full of energy.  I did notice that the color of the wine was a slight golden which I felt went right along with the taste.  To me this is a wine you would enjoy on those hot summer days that Las Vegas is known for. Whether enjoying a barbecue with some friends by the pool or just relaxing with the family in the backyard on a bright sunny day, this is the wine I want to have. Mirassou Riesling is a wine to par with chicken or some salmon over a bed of rice with green beans or possibly even a shrimp plate or simply as I did, simply grab a bottle and go to that special room in the house (if you’re lucky enough like me to have one) and just sit back and enjoy this fine Riesling. Having now completed with the formal tasting of the wine I moved right away to relax in that special room with some “Old School” 80’s music, think about my work week that just ended and get more acquainted with my new friend…..Mirassou Riesling.

                                                                                     The Desert Wine Guy

The Desert Wine Guy - Suggestions On Storing Wine

     You have just come back from Napa Valley or your favorite wine region and have spent a little more than you planned to on that bottle of Cabernet Sauvignon or Merlot. You intended to spend a couple of dollars on each bottle you bought, maybe $30. Well guess what…you spent a little more than you planned. The winery was so beautiful you say. The experience of tasting was so well done. The staff was so friendly and yes the wine was so good…and expensive. Well anyway you did it. You went ahead and paid the money. The wine (good or bad) is now yours. You can’t just simply drink it for any reason so what you have to store it away for a special occasion. Today we will deal with just how to do that.
     Light:  To start with there are a few things to know about wine storage. There are a few things that will affect the wine and the eventual tasting of that wine. The first item we will discuss is light. Strong, direct light can ruin a bottle of wine.   Light-bodied white wines are most susceptible to being damaged or ruined by light. Most wineries store their wine in wood or corrugated boxes. Keeping wine away from all light may not be possible or practicle but eliminating extended periods of time your wine spends in strong light is to be avoided.
     Humidity:  There is conflicting opinions as to what the perfect level of humidity is or even whether humidity is even important at all. Whatever the opinions are this writer feels that maintain some form of humidity is beneficial. If I had my way I would maintain humidity at least at 55 – 75 % although once again I will repeat that the jury is still out.
     Temperature:   This is a very important part of wine storage. Different types of wine should be stored at different temperatures which is why a dual zone wine storage area is advisable. In general temperatures above 77 degrees Fahrenheit for extended periods of time will ruin a wine. A more delicate wine such a a Riesling will be more apt to ruin as opposed to say Madeira which is made with high heat. On the other extreme wine that is exposed to cold temperatures such as freezing will destroy the cork by causing the wine to expand which will push the cork out and allow air into the bottle. Very large temperature changes like moving the wine from room temperature to a refrigerator frequently can cause chemical reactions which will alter the wine. The experts at Rosehill wine Cellars for instance recommend that wines be kept between 40 -65 degrees Fahrenheit. Keep in mind also that the cooler the temperature at storage the slower the wine will age. Since wine aging is affected by temperature we can speed up or slow this down.  If a wine will be stored for short term then a temperature of 60-65 degrees Fahrenheit are acceptable. After researching many different articles I myself have come to the conclusion that the perfect temperature is 55 degrees Fahrenheit which is what mine is set at.
     Position of bottle:  Most of us are aware that the overwhelming majority of wine racks store wine bottles on their sides. The reasoning is that this position allows the cork to maintain some portion of itself wet which continues to keep the cork from drying out. The exception to this rule is for Champagne and Sparkling wines which seem to age better if kept upright. The recommended positioning of most wines is on it's side

                                                                                 The Desert Wine Guy  

The Desert Wine Guy - Hello From Las Vegas Nevada

My Cabernet Sauvignon

Bridlewood Cabarnet Sauvignon

  Welcome wine lovers to the Desert wine guys introductory posting. This blog is dedicated not only of course to wine but to wine that someone from a middle class point of view would be interested in. Most wines covered here will top out around $35-40 (but there may be exceptions) which I feel fits right around the top of what the average middle class wine enthusiast will venture to spend. I will also review establishments that serve wine.
   I want to tell you a little about myself and why I decided to start this blog.I have lived in Las Vegas for around 30 years and have never thought about Las Vegas being a place to grow plants let alone grape vines for that matter. Approximately 6 years ago I decided to plant Thompson Seedless grapes in my backyard and guess what......they grew and grew very well. When I moved to my new house I had a decent sized backyard and decided for the heck of it to plant wine grapes. I decided to plant Cabernet Sauvignon vines and guess what .......they are growing very well. This year I decided to expand the vines down the side walls of my backyard and I decided to plant Merlot and once again guess what.....they are growing and all very well I might add. I think it is awesome that right here in the middle of the desert there are wine grapes growing and actually thriving, it is my "up yours" to the desert. That is one reason for this blog. The other reason is that there are a lot of wine magazines but none are really dedicated to us...the middle class wine drinker. I found out after tasting a lot of expensive wines that price does NOT always mean quality. There are $12 dollar bottles of wine such as Bridlewood Cabernet Sauvignon or Mirassou Riesling ($7 at Costco)  that I would put before $100 bottles of wine. Why should the middle class wine drinker not have top notch wine to drink or bring out for guests? One last thing that I would like my readers to know is that I am not beholding to anyone. If I review a wine or a restaurant and it's wine list you will always have my feelings and I will be honest, I do not care if a business likes or doesn't like my reviews. Reviews are opinions and my reviews are my opinions. My readers can come to this blog and receive real down to earth talk. I also am open to and welcome your comments. 
    With all this in mind, sit back and relax with a glass of wine and enjoy my first article. 

                                                                                 The Desert Wine Guy