Juve Y Camps 2007 Milesime Gran Reserva Brut Cava

Posted by Keith Wallace on Dec 10, 2012 in Wine Reviews | 0 comments

The family behind this bottle has been growing grapes in  Catalonia, Spain for over two centuries. Since 1921, they have been producing the Spanish sparkling wine known as Cava. Like many wineries in the region, quality here has increased dramatically over the past decade. Bottlings such as their Reserva de la Familia Gran Reserva Brut Nature and Rose Brut  highlight the winery’s ability to create excellent sparkling wines at highly competitive prices.

The Milesime is one of their best bottling every year, and the most unique. A typical cava is made with one or all of the three local grapes used for sparkling wine production: Macabeo, Parellada and Xarel-lo. Occasionally a bit of Chardonnay is thrown into the mix. This bottle, however, is 100% Chardonnay which makes it often much more appealing to those who are looking for a Cru Champange-style wine without paying Cru Chapange prices.

Produced in a very  traditional Champagne style, it  spends three years on it’s lees before being released. Bakery scents are intoxicatingly prevalent on the nose.  Toast and cream  rise on the palate and the flavors sustain very well into a linear finish. Very tight bubbles bring out a touch of apple on the finish.

Gloria Ferrer 2002 Royal Cuvee

Posted by Keith Wallace on Jul 7, 2012 in Wine Reviews | 0 comments

The Ferrer family are best known for their other winery, the Spanish bubbly producer Freixenet. However, this Sonoma County winery, named after the family’s matriarch, almost always exceeds the quality of its older sibling.

The Royal Cuvee is one of the best examples of the Ferrer style. First produced for the King and Queen of Spain, when they visited California in 1987, this vintage bottle is a benchmark for American bubbly.

On the nose, it is a fresh strawberry tart, or perhaps toasted brioche with marmalade. Either way, this is a complex and layered wine with notes of vanilla and cardamom. The finish is crisp with just a touch of biscuits and cream.

Produced in the traditional Champagne method, the Royal Cuvee is aged on the lees for five years, and a blend of Pinot Noir and Chardonnay.

Fooding Philly

Posted by M.L. Wolfsohn on Jan 4, 2012 in News | 0 comments

2012 is coming in with a whimper, at least  here in food scene-ic Philadelphia. 

• It’s only a few days in, and we are bidding a great chef goodbye.  The days of Pif and Ansell are long over, but David Ansell was a great talent in the kitchen.  It doesn’t surprise us that Foobooz is reporting on his imminent move to Jamaica, though.  Nudge, nudge, wink, wink. Guess we can stop hoping he would get his shit together and open up another scene-changing BYO.
• It’s so very confusing. Fish, which used to be Little Fish in Queen Village, grew up and relocated to Graduate Hospital. But Little Fish remained, but the building fell apart and it had to close, then it relocated to another building a few blocks away. Now big Fish is moving across town to the Gayborhood. But it’s not open yet.  Blah, blah, blah.   Mike Stollenwerk is a scene-ster favorite, so all this is reported in sparkling detail over the last few months. It’s supposed to be open now, but it’s not. Let’s hope the place lives up to the hype when it opens, whenever that is.
• Fairmount remains the only upwardly mobile neighborhood in Philly without a lauded small-plates restaurant. I am sure they are crushed.
• Another chef leaves Farmers’ Cabinet. One of the owners’ attitude was fingered for the departure.
• Finally, looks like the  Piazza at Schmidts in NoLib has a bit of a restaurant curse on it.  Just a few hours into the new year, and sushi joint Raw went MIA from the same location where Shola’s Speck dreams were dashed.

Not a great way to usher in the new year!

The Top Five Wines for Raw Oysters

Posted by Keith Wallace on Jan 8, 2011 in Wine Reviews | 3 comments

The brine and sweet fragrant flesh of a shucked oyster is an essential tribute to the summer. The wines served alongside should reflect a bit of sunshine and refreshment, too. Here is our guide to five wines, all for under $15, that are a wonderful match.

Lustau Manzanilla Reserva (Jerez, Spain)

This bone-dry sherry is a perfect match for oysters. Its olive-brine and fresh citrus flavors are a perfect accompaniment. A great way to be introduced to the pleasures of this Manzanilla sherry.

Gramona Gessami 2005 Vino Blanco (Catalunya, Spain)

Floral on nose (not surprisingly, the Spanish “Gessami” translates to Jasmine), with lemon-grass and ginger on a round frame balanced with a jolt of acidity.

Nino Franco Rustico Prosecco (Valdobbiadene, Italy)

A longtime favorite at the Wine School, and such a wonderful bottle of sparkling wine. The creamy bubbles fold over the oysters. This is a special order in the good state of Pennsylvania. In a pinch a bottle of Zardetto Prosecco will do the trick, too.

Vionta 2005 Albarino (Rias Baixas, Spain)

Fragrant with lime and honey, this Albarino boasts a palate of fresh pear and melon. Like the Gessami, the body of this white wine is both rich and vibrant.

D’arenberg 2005 The Hermit Crab (McLaren Vale, Australia)

A wonderful surprise, this Viognier/Marsanne blend retains enough freshness to work with oysters, and adds the classic ginger/waxiness of this blend to the mix. Lovely.

You can find these wines with our wine finder. Good wine hunting!

Ahh…Champagne

Posted by Keith Wallace on Jan 5, 2011 in News | 0 comments

Whereas  Fredric Koeppel of Bigger Than Your Head pulls out his old wine notes and chronicles his early years as a wine writer.  I love his recent post about a 1984 Champagne and sparkling wine tasting.  I’m also aswoon over those labels!!!   Thanks Fredric for an enlightening and delightful post!