Posts Tagged ‘merlot’

Sipping and Grilling – Orin Swift Palermo

Tuesday, April 12th, 2011

BBQ Pizza & WineThere’s no doubt. It’s good living in Santa Barbara County. Not only are we nestled with an ocean view in the mecca of some of the best vineyards and winemakers in the world, but we’ve got perfect BBQ weather practically all year long. Great grilling and good wine…how can you possibly beat that?

Yeah, you can’t.

Getting our Wine Grilling on - Palermo

Which is why, as an admitted BBQ addict, I’m constantly on the hunt for great grilling wines. One-course, flash-in-the-pans need not apply. I’m looking for a wine that sips pleasantly round the fire pit for cocktail conversation and yet holds its own when the hot topics get fired up at dinner. We’re talking that rare garnet gem of goodness that brings a balance between easy drinking for easy living and a bold attitude ready to stand up with something to say. It might just be Tuesday, but my grill is hot and I’m lining up the bottles for the weekend.

Orin Swift PalermoTop of my BBQ list this week goes to Orin Swift’s new 2009 Palermo Cabernet Sauvignon (90% Cabernet Sauvignon, 10% Merlot). If you’ve tasted Orin Switft’s The Prisoner , Saldo and Papillon, you know Palermo roars in with an impeccable pedigree and doesn’t disappoint. Gathered from Howell Mountain, Oakville, Rutherford, Saint Helena, and Spring Mountain grapes and aged 16 months in French Oak, Palermo brings to the table blend of the best for a full mouth coat and long finish. It pours dark garnet with a ruby rim and beautiful legs, and unfolds into a bold cherry nose, a perfect complement to a smoking Q. Inside the drink is a complex but silky balance of black raspberries, aged tobacco, and dark chocolate palate with aged oak undertones that blend beautifully with balsamic chicken or stand up to a steak. It lingers on the finish, and packs a punch with 15.5% ALC.

It might only be Tuesday, but I’ve got my Palermo on order and a tri tip in the fridge. Who says BBQing is just for the weekend?

Ready to do some grilling of your own? Swing by The Wine Closet for our Thursday Night Sippin’ and Grillin’ 5-wine flight, and get a taste of Orin Swift’s Palermo.

Cheers!

Davina DaVino

Day 3 Tahoe Food and Wine Report via Sonoma and Napa

Friday, February 19th, 2010

Courtesy of Mark Johnson who recently toured Sonoma, Napa and Lake Tahoe with his wife Kathie for a food and wine vacation.

Here’s Day 3 for your reading enjoyment :-)

SUNDAY, JANUARY 31

We packed up early and hit the road to Tahoe, but of course we had to do a brief detour to Napa along the way. The Sonoma area fog gave way to a beautiful, blue sky morning in Napa Valley. We stopped first at the Mondavi’s new project called Folio www.foliowinemakersstudio.com . They were pouring several of their brands (Oberon, Spellbound, Medusa, Emblem) ranging in price form $20 -$70. They were just OK — at best. Not worth the stop. Next we went to Robert Biale www.robertbialevineyards.com. Now we’re talking! We had 4 great Zins, a big Syrah and a fantastic extended barrel age Petite Sirah. They do it right. A short hop away we stopped at Darioush www.darioush.com so we could nibble on their imported Persian pistachios while tasting. What a beautiful tasting room and an extremely profession tasting staff. We tried the 2007 Chardonnay (very good), the 2008 Viognier (tasty but too sweet for us), a 2006 Merlot (not bad), and the 2006 Cabernet (excellent). After a bit of schmoozing I got him to open the 2006 Cabernet Franc (very nice). So we bought some wine and pistachios to go. Great stuff, plus he waived the $25 tasting fee. We decided it was then time to finish on a high note and hit the long road to Tahoe.

Dinner tonight was at Kalani’s www.kalanis.com, a Pacific rim/Asian fusion restaurant. We have had some great meals here and some disappointing ones. Tonight fell flat. Other than a tasty appetizer of tempura crusted ahi bits with a teriyaki and eel sauce, all other items were uninspired, not even worth writing about. Thank God we brought a great wine, the 2006 Ramey “Ritchie” Chardonnay www.rameywine.com. Big, viscous, buttery and like the Benovia, enough acid to keep it all in balance.

Check out day 4 tomorrow!