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Nini Edwards
 
February 5, 2018 | Nini Edwards

All About Zinthiana Rose

I have been a member of the "Rosé Year Round Club" for quite some time now. We have introduced our dry rosé, Zinthiana, to our tasting room and I am ecstatic. I quite literally drank the juice a few years ago and have been on the rosé wagon ever since. 

Zinthiana Rosé satisfies the best of both red and white worlds. Our rosé holds the fruitiness of a red wine and a the acidity of a white. Needless to say, I am so in love with this bottle of Zinthiana. The flavor is just as beautiful as its lush rosé color.

Look at the beautiful glow! This truly is a wonderful artisan wine. 

 

The Grape:

It is a large bulbous grape and very juicy. Zinthiana is a cross between Zinfandel and Norton and bred to have the characteristics of both its bold parents. 

Currently we are growing it on two different trellising systems, VSP and High Wire. We have lucked out as it is a heavy producer with the ability to hang on the vine well into the fall. We have grown this grape for 7 years and it shows a lot of promise for producing in Kentucky! 

The Wine:

One could make their Zinthiana as a deep bold red wine. However, we chose to make our Zinthiana as one would produce a white wine, which creates an interesting complex rosé. Zinthiana is more of a table wine grape. For example, it is wine that you can make and have it ready to drink in six to nine months. Therefore, you do not have to barrel age it.

As far as the rosé goes, it is a really light juice. The decision to not ferment it on the skins was made at the crush pad. The color was light and pretty and our wine maker made the decision to go ahead press it off the skins to make it the rosé we know today.

There is a lot of character and zing experienced with our Zinthiana. Very fruit forward and has enough acid in it to give it strength at the end, thus a light tannic finish.

The Pairing:

Though vegetables and a green salad pair lovely with Zinthiana, do not let the light pink color fool you. There is a wide variety of heavier foods that balance well with our rosé: barbecue, grilled pork, sausage, charcuterie just to name a few!

If you are looking to entertain, serve our dry rosé with deliciously rich cheeses on your charcuterie board. Salty and cheesy mixed with dry rosé is a beautiful combination. One I am willing to try often!  

Time Posted: Feb 5, 2018 at 11:24 AM
Nini Edwards
 
February 4, 2018 | Nini Edwards

5 Wonderful Winter White Wines

For those who prefer white wine, but feel the need to only drink red in the winter. This blog post is for you. Below I explore the options of deep bold whites that have a little more warming alcohol and a place on your winter tablescape. The winter season has a vast variety of winter whites and we will dive into how versatile they actually are. Never have the winter woos for white wine again!

This was the lineup! You see I snuck in a dry rose. :)

 

So many wine glasses! 

 

I recently led a Winter Whites Course at The Peach House where we explored just a few out of the many options for white wines in the winter months. What a great crew of kind people willing to learn a little more about the broad hobby of wine. 

We teamed up with Equus Run Vineyards and featured some of their dry whites at our class. The lineup below is the order in which we tasted. All of the wines were 12% alcohol content or higher, had a higher acidity level, and of course leaned toward the dry side. 

Sauvignon Blanc:

Equus Run's Sauvignon Blanc was truly delightful! I was so excited with the balance of this wine where it is light and refreshing, but dry at the same time. This was the lightest wine out of the winter lineup, but it still held its dry nature and paired with our heavier cheese selection. Generally with Sauvignon Blanc, you will expect a clean dry white with aromas anywhere from citrus to fresh cut grass. When pairing with food, remember that Sauvignon Blanc is a very food-friendly varietal. 

Qualities: Pleasant Nose; Slightly Fruity; Smooth Finish; Great Balance! 

Cheese Pairings: Drunken Goat (a hard goat cheese with a rind); Asiago; Chevre; Gruyere; Muenster

Food Pairings: Veggies; Shrimp; Mussels; Oysters; Savory Salads; Poultry

Cabernet Dore:

When choosing winter whites, Cabernet Dore was a no brainer. This about as bold and dry as the white wines come! (Check out the Cabernet Dore 101 Blog Post) Cabernet Dore holds an undeniable complexity you notice right away. I paired this wine with a creamy gouda cheese and honey. The creaminess coats the tongue and completely balances out the acidic nature of Cabernet Dore. When adding the honey it gave a beautiful balance of savory and sweet within the cheese itself! My tasters loved how gouda with honey paired with the Cabernet Dore, the combination mellowed each other out making for a beautiful combination. 

Qualities: Pleasant Nose; Tart at First; Slightly Fruity; Dry; Smooth Aftertaste

Cheese Pairings:  Gouda; Goat Cheese; Feta; Ricotta; Mozzarella

Food Pairings: White Fish; Pasta; Vegetarian Dishes

Zinthiana Rose:

I had to toss in a dry rose! I loved opening people's minds in our class on how rose can be a winter wine too! Like Cabernet Dore, Zinthiana is a voluptuous bold and dry wine. The grape itself is a dark black skinned grape that makes a dark dry red wine, but the juice makes a beautiful peach color. So, we decided to keep it a rose. (Learn more over on my other blog post: All About Zinthiana Rose) I got a kick out of pairing the boujee rose with a simple cheddar cheese. You can have so much fun pairing a dry rose with a variety of unexpected salty foods.

Qualities: Floral Nose; Dry; Slight Tart Aftertaste

Cheese Pairings: Cheddar; Provolone; Ricotta; Truffle Brie; Herbed Artisan

Food Pairings: Grilled Cheese; Barbeque; Spicy Food

Chardonnay:

With Chardonnay being the number one selling white wine in the world, we thought it would be fitting to serve this at our course. We served Equus Run's Oak Chardonnay. Out of all the wines served, I would say this wine had the fullest body. When choosing a winter chardonnay try to avoid unoaked, look more for barrel aged, buttery, or oaky wines. I paired this varietal with a havarti cheese, the buttery soft sweetness paired well with Oak Chardonnay and really balanced out the oak. 

Qualities: Oaky Nose; Buttery Aftertaste; Full bodied; 

Cheese Pairings: Havarti; Blue Cheese; Asiago; Gouda; Parmesan; Provolone

Food Pairing: Poultry; Pork; Seafood with heavy cream base

Sparkling Dry:

At the end of my class I gave a tray of assorted pairings for my guests to pair with Equus Run's Bluegrass Bubbles White Sparkling Wine, and let them decide which pairing they liked best. The tray included apples, cheddar, brie, (there was one unidentified cheese on the tray, nobody including myself knew what it was- haha. I think it was mozzarella), and chocolate. I let them play around and mix and match until they came up with their favorite pairing. My guests did a fabulous job choosing brie as the winner- and I could not agree more! The creamy brie paired beautifully with the bubbles in the sparkling wine. Creamy cheeses with high butterfat content balances out the crisp bubbles. 

Qualities: Buttery Nose; Apple Notes; Crisp at tip of tongue; Rounded Aftertaste

Cheese Pairings: Brie; Baby Swiss; Chevre; Camembert

Food Pairing: Buttery Foods; Salmon; Shortbread Cookies; Tarts 

 

White wine is not just for summer time sipping. There are so many full-bodied whites that pair beautifully with charcuterie trays and bold cheeses. It is just a matter of choosing the right one! Hopefully this gave you some ideas. I learned a lot myself! 

Time Posted: Feb 4, 2018 at 4:43 PM
Nini Edwards
 
January 24, 2018 | Nini Edwards

Cabernet Dore 101

Have you tried a crisp Cabernet Doré? If not, you should! Our newest vintage has hit the shelves for only $14.99. We were immediately in love with the freshness and depth of flavor. Below I dive into the three categories that will quickly get you up to speed: Grape, Wine, and Pairing. Giving you all the knowledge on this wine, so you can impress your friends at your next dinner party. Enjoy! 

The Grape:

Cross-bred with two red grapes, Norton and Cabernet Sauvignon, Cabernet Doré is a white grape that makes a clear and crisp white wine. Though this may sound odd that both parents of Doré are black skinned grapes, this is not an unusual cross. Wine grapes are highly inbred, thus contain genes from many of their ancestors.  Cabernet Sauvignon and Norton (again, the parents of Cabernet Doré) have a white grape parent, and together they made our white Cabernet Doré! Confused yet? This is a similar process as getting your eye color from your grandmother. It is all about recessive genes. Very interesting stuff! 

The grape itself proves to grow well in regions like Kentucky, California, Missouri, and Illinois.

The Wine:

Designed to be enjoyed as a young wine, Cab Doré is fermented in stainless steel to preserve the youthful fruit. Cabernet Doré' holds the qualities similar to a dry Sauvignon Blanc, snappy and zesty at first, but finishes with a smoother aftertaste. It’s a vibrant creamy yellow with toasted fruit, herb and florals on the nose. 

The Pairing:

Keep it light and simple with our Cabernet Doré. Start with a light salad topped with goat cheese. Our younger vintage will pair well with a white fish, especially poached, sautéed or lightly grilled. Embrace a light pasta with this wine, particularly with a cream or seafood sauce. Avoid red meats and foods high in salt, Cab Doré pairs better with seafood and vegetarian dishes. 

 

 

 

 

Time Posted: Jan 24, 2018 at 2:00 PM
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