Wine Banter by John Haggard May 2017
County Line Rosé, Anderson Valley 2016
The 2016 County Line Rose is a pure food play. Tart red berries, green berry and an abundance of lime zest and mineral really create an excellent pairing for oysters of all kinds, whether buttery or briny. I also find that this wine would pair well with a very simple recipe of seared rare scallops served over either mache (also known as lamb’s lettuce) or arugula, as these greens exhibit peppery flavors. Enjoy now through 2024 if properly cellared.
County Line Russian River Valley Zinfandel 2015
Another excellent wine in the County Line line-up is the 2015 Zinfandel. Cool climate zinfandels typically exhibit red berry characteristics rather than what we usually think of, black fruit and occasionally, can be jammy. There is a reasonable amount of tartness to this wine with herbal notes and fennel, ample acidity, and cinnamon spice. This zinfandel would benefit from a few more years of aging, however, it could easily be paired with a rich brie or washed rind pungent cheese whether cow or goat. It would also make a great pairing for lamb chops marinated in hoisin sauce and grilled. Foods with rich flavors are going to be ideal pairings but this wine is crafted to pair with so many foods. Enjoy now through 2021, no decanting necessary. For more information on County Line, visit countylinevineyards.com.
Tom Mackey Cellars Montecillo Vineyard Sonoma Valley Zinfandel 2014
Tom Mackey was winemaker at Saint Francis Wild Oak Vineyard in Sonoma for about thirty years. After retirement, he and neighbor Clyde Galantine created the Tom Mackey Cellars winery. The 2013 Zinfandel sold out rather quickly as production numbers were so low. However, the 2014 production for the zinfandel is 150 cases and typifies more of what one thinks of when thinking of zinfandel. With dark fruit characteristic and brambly blackberry. The utilization of 100% French oak and mountain grown fruit at approximately 1500 feet created a zinfandel that really is deserving of gamey grilled meats over charcoal. This wine also exhibits a higher alcohol content of 15.4% and could easily stand up to a venison loin provided you enjoy venison prepared rare as it is such a lean cut of meat. Lamb and beef will do nicely as well. Enjoy now through 2023, no decanting necessary.
Tom Mackey Cellars Wild Oak Vineyard Sonoma Valley Cabernet Sauvignon 2014
In 2014 Tom and Clyde added another red wine to their lineup – the Sonoma Valley Wild Oak Vineyard Cabernet Sauvignon. This wine was barrel aged for a total of 22 months and is a dark inky color, with black fruit qualities. Slight dustiness on the tannin such as you’d find on plum skin, the finish is distinctly mocha and walnut. If you’ve ever had English walnut, you’ll know that it has a much stronger flavor which I happen to find appealing. This wine benefits from decanting, however it is not necessary. I find the walnut flavor characteristics are more pronounced the following day. Select a more marbled cut of beef for this wine, something like a T-bone. The aging time for this cabernet is ten years, if not longer. For more information on Tom Mackey Cellars, visit tommackeycellars.com.
Magical Mystery Tours
May 6, 2017 is the Russian River Valley Magical Mystery Tour (9am – 4:30pm).A Day of Wine & Food along the Wine Road. Wine Road will pick you up at their Headquarters, whisk you away in beautifully appointed luxury transportation for a day of wine tasting and tasty bites, visiting four wineries, where you will taste 4 wines, only 20 people per tour. June 17, 2017: Alexander Valley: Known for its Cabernet Sauvignons, you will taste Cabs and other varietals that grow in this valley. Wine Road promises a “fearless Wine Road host on board to keep you energized between stops”. These events are for those 21 and over, no children or babies. Dogs are not allowed on this bus tour. For more information, visit wineroad.com.
