As much rose and white wine as I’ve been enjoying all summer long, the last several weeks – quite sticky/warm ones, we all agree – I’ve dipped my toe in the red pond more and more. I’ve found a renewed affection for Nebbiolo in particular (La Kiuva, Devorville, etc.), a light-skinned Italian red grape with an I-can’t-stop-smelling-it rusticity and a bout of structure that makes it a grill-lovers dream. I’ve also had a blast revisiting the big, bold reds of Washington State, and dabbled in Pinot Noir from the worlds most prized area, Burgundy, as well as Oregon and California.

The key to my success enjoying each of these wines on even the stickiest, thickest of summer days? Serving temperature.

When you go out to eat, do not be surprised if you have to ask for an ice bucket to chill your red down to actual “room” temperature. If you get a dirty look, throw one back. Sadly few restaurants have enough foresight (or the facilities?) to ensure red wines are served at the optimal temperature. (Sometimes you may even see the wine bottles high up on shelves or racks behind the bar – where hot lights are adding a little extra not-so-welcome ‘magic’ to the wine.) At home, all you need is 30 minutes of fridge time; so when you walk through your front door after work, grab your bottle of choice and stick it in the fridge. Then putter around, opening mail, letting the dog out, putting away your CVS purchases, etc. 30 minutes will be gone in a second, and your wine experience will be delightfully happier for it.

Last Saturday night I visited with friends in Providence as part of a larger weekend of festivities featuring – dum, da, dee, dum! – attending the Newport Folk Festival together on Sunday. Naturally I would bring some wine for dinner. My best friend has an affection for Spanish reds; she and her husband are also fabulously hyper-local, urban farmers, so something from a sustainable or organic producer would be bonus.

While I find it is always good to have some kind of direction, this time I was actually at a loss about what would fit my general criteria. And then, just in the nick of time, last Friday afternoon my colleague and I happened to uncork the Honoro Vera Monastrell to evaluate it. Dan had discovered this new project (made from Organic grapes and hailing from Jumilla, Spain!)  from the folks at esteemed producer Juan Gil while I was away at Pinot Camp; it had just arrived on the premises, so he was particularly excited about it – and eager for me to give it a taste. I was excited that he was excited. It doesn’t happen like that everyday.

Made from 100% Monastrell grapes, the wine was opulent with succulent black plum, boysenberry and bramble fruit. It stopped me in my tracks. It was as juicy as it was accented with turned black soil, mushroomy earth and spice. Its silky smooth texture (my ultimate vinous pleasure) prompted an immediate high-five to Dan for “finding” it.

Over the weekend my friends were also “Wow’d”. (Gotta love when you hit the nail on the head.)

Then, the next day while we were at the Festival grooving to the sound of Brown Bird, my work caught up with me in the best possible way: I nudged my BFF, smiled and said I know I’m a wine nerd, but these guys sound like last night’s wine – his voice is rich, seductively smooth and thrilling; hers is the gorgeous, clean-cut note of acidity that brings it on home.

Heads bobbing, we wished we had another glass in hand.

Pairing: Garliky chopped sauteed kale and green beans; Grill-charred Salmon (with grilled sausage accompaniment optional)

I realized I haven’t posted in ages about what I’ve been sipping on. The last several months, it’s felt a bit like a marathon – not of exorbitant consumption, per se, but of keeping up with the many new vintages hitting shelves this summer. Yes, my colleague and I (largely) enjoy  our “Homework”, which consists of bring home new finds or new vintages of old favorites to ‘check in’ on a particular wine and perhaps most important, have it in the comfort of our own homes, with friends/family (or sometimes solo)  and 9 out of 10 times, with food. Sure, you can taste 60+ wines per week, but there’s something to be said for getting a little bit of a reality check, or perspective on what the average wine consumer experiences.

Where to begin? Naturally we’ll start with rose, since that’s what I’m most inclined to take home right at the moment. I don’t know what it is, but as soon as it gets warm all I want is a good rose. And now it is H-O-T.

As you may recall from my late Spring post, fresh out of the gates, things were looking a bit unsettled in rose land; wines had not yet come into their own.

But now they are singING!

I’m still a huge fan of Chateau Larroque, the Cabernet Sauvignon/Merlot blend I last wrote about. Contending alongside it for my everyday rose-sipping affections is… Le Fraghe “Rodon” Bardolino Chiaretto rose. Now here’s something equally unique (perhaps why there are so many apparent ‘names’ on the bottle). Bardolino by definition connotes a light styled Italian red, one you might chill. Ok, it’s hot outside. Tell me more! The grapes in this lively rose (not that you can tell from the label, ironically) are Rondinella and Corvina – two of the flagship varietals that make up the bold Veneto wine Valpolicella. The grapes see about 6 hours on the skin, giving it a dark rose/light light red wine color. The finished wine actually matures on the lees in stainless steel tanks. This process give it a richer texture but also a zesty punch. I love it for it’s uber-dry, quenching qualities – and the fact that there is a surprising, but welcome bit of spice on the finish! I think it is that little extra kick that sets it apart from other roses (particularly the kind I typically gravitate towards, those from Provence).

It’s definitely been a fun summer so far! If you want to spend a few extra bones and can get your hands on any, keep an eye out for another vierdo rose – one from County Line in Anderson Valley. This bold wine is a 100% Pinot Noir offering.

What are you drinking at the moment?

“On the road again… Just can’t wait ’til I get on the road again…” Oh, wait. I’m back! More or less just back from Oregon Pinot Camp 2011, a select, annual, trade, invite-only conference out in the Willamette Valley. That’s (said) Willamette, damn it! and about an hour south of Portland, Oregon, where (arguably) the country’s finest Pinot Noir wines are made.

The goal of the conference? To bring together about 250 representatives of the restaurant and retail wine biz to learn more about the area and why great Pinot Noir is made there. They also (smartly) provide a great opportunity to explore “The Great American Whites”, Oregon style, which may go more routinely overlooked, simply because Pinot Noir is the young region’s claim to fame. I last visited the region in 2005 and was thrilled to have the ‘excuse’ to go back and delve in further to this great wine producing region.

My personal adventure began a bit further south of the Willamette  – 5+ hours south, though still in Oregon – at Foris Vineyards. Foris invited me and 11 others from across the country to come in advance of Camp and explore what southern Oregon wine country has to offer. I’ve worked with Foris’ wines in the past (and in particular their Muscat frizzante) and was happy to have the chance to meet the owners, Ted and his wife Terri, winemaker Bryan and his sidekick Steve and the rest of the gang. They are salt of the earth people, with tremendous vision; I was lucky to start my trip with them and whet my whistle and appetite for Rogue Valley wines!

The next morning we were up bright and early to travel to Camp. We enjoyed a late “lunch” on Willamette Chardonnay and Crab, hosted at Argyle and further attended by folks like Chahalem, Ponzi, and Domaine Drouhin Oregon. What a way to begin! Soon enough we were checked in to our hotel and being shuttled (in yellow school buses) to the opening “games”. All 50 participating OPC 2011 wineries – an elite bunch – offered two wines to introduce campers to their latest releases while we ‘snacked’ on incredibly fresh and satisfying local fare. (This general theme happily presented itself throughout the trip.)

The next two days were a whirlwind of tasting, sharing, comparing and learning – each ending with a large-format tasting reception and dinner (dancing optional). I tromped through soil pits at Penner Ash, discovered the “multiple personalities of Pinot Noir” at Domain Drouhin Oregon with winemaker-led, blind tasting workshops that delved into questions of vintage variation and the range of styles that exist, learned more about biodynamics/organics, and farming for quality at Elk Cove and enjoyed a panel discussion about Oregon whites at Torii Mor.Camp was interactive bliss.

Long, love story short my affair with Oregon wines will continue. And in the coming months in particular, it will continue with Anne Amie (best in show, best QPR) specifically, but also as I seek out and enjoy the area’s 2010 whites that are coming to market now. They are spectacular, consistently delicious, vibrant, edgy, expressive wines – from Riesling to Pinot Blanc to Pinot Gris (Chard still hasn’t quite won me over wholeheartedly, though Chehalem is a strong exception). These whites will certainly tide me over this summer and early fall as the immature 2009 Pinot Noirs enter the market; these wines are NOT yet at their best and will continue to evolve into the best versions of themselves in the years to come. I encourage you to wait with me – and enjoy as many 2007s as you can find in the meantime. Like good Burgundy, these wines will be worth the wait!

A big thanks to all of the OPC organizers and the many attendees, new friends, who made the experience so memorable.

It’s not often I repost an entire post anymore because I’ve streamlined my efforts in the last year. But this piece from Hungrily Ever After blogger/Pour Favor staffer Rebeccah M. is so tasty – and so seasonally topical – I can’t resist. Check it out!

Geeking Out with Greeks

How often do you take home a Greek?