Tag Archives: winemaking

Moon Mountain Cabernet Franc – Delightful

21 Apr

My first pick from the Moon Mountain Vineyard Finest 2006 Reds Sample Case was a Cabernet Franc Estate Grown 2006 from Sonoma Valley.  I have never tried a Cabernet Franc by itself as I’ve always enjoyed the varietal blended in with a nice bordeaux.  I was extremely excited to open this bottle and was VERY pleasantly surprised!  The verdict – an amazing sipping wine that is casual yet very elegant in taste with it’s smooth finish and very luscious berries. Apologies for using the word “luscious” too often in this post however, it is the perfect word to describes the dark fruits that make up the taste of this wine.  Cab Franc – a great start to my exploration of Moon Mountain reds!


Smells of darker fruits plums, blackberries, and violets. In taste, plum, blackberry, smooth with tannins, very smooth mouthfeel. The luscious fruits most definitely stand out in this evenly complex wine. A very nice wine that you could sip on for hours.

Compared to a Cabernet Sauvignon, Franc has a slightly less tannic taste and tends to be much smoother.  Cabernet Sauvignon’s usually have a stronger finish with a much bolder taste.  Franc adds a nice balance of fruit and has that bold taste that is not too overpowering.

Notes from Wine Maker Carol Wilson:

High on the rugged Sonoma side of Mount Veeder, our volcanic soils, warm sun and cooling nighttime breezes are ideal for Bordeaux-style varietals.  They develop rich, complex flavors and deep color.  Cabernet Franc is ideally suited for out rocky hillside Estate Vineyard.  In the bright sunlight above the fog-shrouded valley, struggling mountain vines concentrate the ripe luscious flavors of each precious cluster.  We farm our Estate vineyard with intensive methods, producing the purest fruit to organic standards.



14 Apr

FishTag is a wonderful very fresh seafood restaurant on the Upper West Side.  The great thing about the menu is that it is coded by wine types.  The wine list had wines listed under categories and on the menu specified what “category” went with what dish/appetizer so we didn’t even have to think twice about what we were pairing our wines with – it was spelled out for you!  But I am not a food critic my love is for wine, so onto the good stuff!!

Just to start, I loved the wine glasses they had as they had little tags carved into them. Get it – Fish TAG.  I liked it! I tried to capture it below but it’s a little unclear…

We started off with a sweeter wine that was very “florally” in smell and taste.  Bodega Colome Torrontes 2008, White Wine, Argentina, South America. It had a grapefruit, lemon, light mineral, lavender, and even a little honeysuckle taste to it which was pleasant to sip on with our assortment of cheeses prior to our meal.  A very bright wine that you can only have a glass or two of.

We then switched to something our palates would really react to, a white that was on the other end of the spectrum and provided a major shock value to our taste buds which we needed after the sweeter floral sipping wine.  We enjoyed a 2009 Spyros Hatziyiannis Assyrtiko (Greece, Aegean, Santorini) which was a bolder wine and much more “minerally” so we really experienced a nice full bodied, more acidic wine to enjoy with our main course (fish, Lamb Burger, roasted salmon etc…)  Not only did we enjoy this wine but our “sommelier” told a wonderful story of how grapes are grown in Santorini seeing as the climate is windy and hot!  (Love the place but clueless when it comes to their wines!)!  Oh ya and shout out to my greek momma – Demi! Dem – if you have other suggestions please share!

A little history:  Basically the Asyrtiko is a white Greek wine grape home to the island of Santorini  Despite weather conditions as I mentioned  the grapes survives and actually thrives due to the traditional “koulara,” a grape growing method that weaves the vine into a basket allowing the grapes to grow on the inside covered by the vine’s foliage and are protected from the harsh outside conditions. Vines are generally woven until yields are considered too low and nutrients to scare (around age 70) and are then clipped at their roots. A new vine is then grown onto the existing rootstock. This is important because the existing vines roots have grown deep into the soil to obtain the moisture stored in the pumice soils from the morning mists. [CellarTracker Integrated Wiki]

So overall, a great restaurant and a wine list that is very easy to navigate with a variety of interesting regions!  Great for double dates 🙂

Another “drink” definition I was made aware of that night (not at FT) was – SNAKEBITE – Half Beer/Half Cider..

Winemaking – Don’t Try This At Home

12 Apr

OUCH!!!!  I’m all set with just buying my wine after it’s been bottled… 🙂 Happy Tuesday!

%d bloggers like this: