Dodgers Champagne Celebration: What Champagne Is That Anyway?

Posted on by caitlin

It’s official: The Dodgers are NLCS champs for the second year in a row. They are World Series-bound, and they celebrated that fact last night with their traditional locker room champagne celebration.

A photo of the Dodgers as NLCS champs! Photo credit: MLB
NLCS champs! Photo credit: MLB

Fans likely gloated at the occasion, living vicariously through the triumphant Dodgers as they sported ski goggles and World Series regalia drenched in champagne. I, on the other hand, was left with one thought: I wonder what kind of champagne they’re using to celebrate the occasion?

The Dodgers pre-celebration during Dave Roberts' speech. Photo credit: FS1.
The Dodgers pre-celebration during Dave Roberts’ speech. Photo credit: FS1.

I would guess my fellow wine lovers were wondering the same thing!

So, I did some research. Based on television clips, super reliable sources on Reddit (please understand my sarcasm in that statement), and google images, I think I found the answer: Non-Vintage Beau Joie Brut from Champagne, France.

A bottle of Beau Joie Brut Champagne.
The Beau Joie Brut bottle definitely makes a statement, which made it that much easier to identify!
Here are the details:

It’s a champagne made with 60% Pinot Noir and 40% Chardonnay grapes. No added sugars, and boasts a balance of dryness and sweetness on the palate. It is claimed to pair well with all foods and desserts. The average cost? About $100.00 per bottle. Now, let’s imagine how many thousands of dollars were sprayed in that locker room last night…

A little part of me (okay, maybe a big part of me) cringed as I saw all that beautiful champagne be poured on heads instead of into glasses. But alas, sacrifices must be made in the name of tradition.

Kenley Jansen takes the bottle straight to his teammate's head. Photo credit: FS1
Kenley Jansen takes the bottle straight to his teammate’s head. Photo credit: FS1

The funniest part of the whole ordeal? Most Dodgers were double-fisting as they partook in the celebration, spraying champagne on their teammates with one hand, and holding Budweiser beers in their other. Old habits die hard I guess?

Justin Turner drinking a Budweiser during the team celebration.
We see you drinking that Budweiser, Justin Turner. Photo credit: FS1

The World Series starts on Tuesday! Who will you be rooting for: Dodgers or Red Sox? Let me know in the comments below!

 

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Say Cheese! 5 Wine and Cheese Pairings You Must Try

Posted on by caitlin

Have you heard of The Cheese Twins? If you’ve seen Food Network’s The Great Food Truck Race (they were the Season 7 winners!), or Chopped (they were finalists on the “Twins for the Win” episode!), then you probably have!

The cheese twins posing on their Food Network show.
Recognize them?? Photo taken from Food Network.

Well, I had the privilege of learning about all things cheese from the twins themselves at the Wine Bloggers Conference this month. They led us through pairings and plating techniques using Cheeses of Europe (check out their App!!). Not only did I eat some of the best cheeses EVER, but I learned how to pair them with different wines, and how to create a perfect cheese platter, too! Just in time for the holiday season.

A plate of cheese alongside a bottle of wine.
The beautiful spread of cheeses from Cheeses of Europe, paired with Meiomi wine.

P.S. Cheeses of Europe is quality cheese. Not all cheese is quality cheese. Sad, but true. I recommend spending a couple extra dollars and purchasing from Cheeses of Europe next time you’re assembling a fromage board. The Cheeses of Europe app will tell you exactly where you can buy their cheese in your area, but they are stocked in many Whole Foods stores nation-wide. Their cheese can also be ordered online.

Screenshot of the Cheeses of Europe app.
Here’s a screenshot of the Cheeses of Europe app. Click on any cheese and learn about it’s flavor, pairing options, and recipe ideas. Warning: it may make your mouth water.

Here are the pairings we did, along with a description of why they work together:

 

Pairing 1: Brie with Meiomi Sparkling Wine

Why it works: Brie is a rich cheese, and good brie contains a lot of butterfat. The sparkling wine cleanses the palate and helps cut through the butterfat as you enjoy the cheese and wine together.

Two plates of cheese with dried fruit and nuts.
The brie and camembert were plated beautifully on the cheese board. So many great plating ideas for your next gathering…I’ll detail those in a future post! (P.S. That post exists here, click to see it!!)

Pairing 2: Camembert di Normandie with Meiomi Chardonnay

Why it works: Camembert is a slow-ripening cheese, which gives it a lot of earthy flavor. In fact, you can almost taste flavors of mushroom in the cheese as you enjoy it! Buttery Chardonnay compliments and contrasts the earthy Camembert flavor, giving your palate an entirely new (and delightful) flavor as they’re enjoyed simultaneously.

Pairing 3: Comté with Meiomi Chardonnay

Why it works: Comté isn’t a cheese we hear much about in America, but it deserves to be a star of the show. This firm cheese has a mellow, browned butter-like flavor to it. While the previous example used buttery Chardonnay to contrast earthy flavors, this pairing combines buttery cheese with buttery wine, instead enhancing the overall flavor profile.

A plate of cheese and two wine glasses.
The comté is the pale yellow cheese that is cut into squares.

Pairing 4: Bleu d’Auvergne with Meiomi Pinot Noir

Why it works: This bleu cheese was referred to as a “gateway bleu”, making it extremely enjoyable to bleu cheese lovers and non-lovers alike! Not overly pungent, it pairs well with sweet bites on a fromage board as well as lighter red wines like Pinot Noir. This cheese also pairs well with port wine!

Camembert and Bleu cheese on a board.
The bleu cheese looks beautiful with the little Cheeses of Europe flag and dried cranberries!

Pairing 5: Mimolette with Meiomi Pinot Noir

Why it works: Yet another underrated cheese by Americans! Mimolette may look like cheddar but it is far from it. It is firm in texture and gets its color naturally (unlike many American cheddars) due to the nutritious milk and fats from the cow. With a slightly sharp, nutty bite to it, Mimolette needs a subtle, yet flavorful red wine to balance its flavor. Meiomi Pinot Noir does this well!

 

Next time you’re looking to host a party, try putting together these pairings for your guests. Sounds like a fun new spin on “Friendsgiving” or holiday gatherings if you ask me! With the help of the Cheeses of Europe app and this post, you’ll definitely sound like a cheese pro. Cheers to that!

Tried any of these pairings, or others you’d like to share? Let me know in the comments below!

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It’s All in the Family: Armstrong Family Winery

Posted on by caitlin

As you (probably) know, one of my favorite things to do is highlight small, local, family-owned businesses wherever I may travel. Businesses like this tend to bleed with authenticity and passion, which results in quality products that are tied to the heartstrings of both the producer and the consumer.

Armstrong Family Winery in Walla Walla, Washington does just that.

Winemaker Tim Armstrong standing in the tasting room.
Tim Armstrong, owner and winemaker for Armstrong Family Winery.

At the Wine Bloggers Conference this month, I was fortunate enough to end up at Armstrong Family Winery for a private tasting hosted by winemaker and owner Tim Armstrong. He and his wife, Jen, welcomed our group with open arms and immediately made us feel like part of their extended family. Photos on the walls of their kids, vineyard, and property painted a perfect picture for what we were about to experience through our taste buds.

Five bottles of Armstrong Family wines on display.
The wine lineup surrounded by Armstrong family photos. This tasting room feels so personal and authentic!

Every bottle of wine tells a story. Sometimes the stories are created by the company you are sharing the wine with, or the location where you happen to be sipping. But on this particular occasion, we were lucky enough to hear the real story behind the wines. The stories that are hidden within the label (literally), and were created by this first-generation winemaking family as they embarked on a journey to chase their dream.

We all soaked up every second of Tim’s storytelling as he described the wines from vine to glass. Here’s a little piece of what we learned from the Armstrong family, as well as some highlights of the tasting!

 

A glass of Riesling in the tasting room.
I tend to photograph the first wine of the tasting, and then I get carried away with the tasting and forget to photograph the rest. So, use your imagination as you continue reading and picture this glass filled with all shades of beautiful red (after the Riesling, of course)!

Wine 1: 2015 Riesling

Accolades: “Excellent”—Great Northwest Wine

Taste: Dry, picked early and fermented in stainless steel, citrusy, balanced, mineral character

The Story: After this vintage was picked, the vineyard ripped out the block of Riesling grapes that this wine was made from! The reason? Rieslings are not the most economical grape. There are a lot of bad Rieslings out there that, unfortunately, have tainted the name of the varietal. Even the best Rieslings don’t warrant a high price these days, making it difficult for a small vineyard to justify maintaining those grapes over other varietals that provide a greater return. P.S. Not all Rieslings are sweet…many of the dry Rieslings (like this one) are beautifully balanced white wines!

 

Wine 2: 2015 Fronk (100% Cabernet Franc) New Release!

Taste: Balanced tannins, notes of roasted red pepper, herbs, anise, and dark fruit, easy to drink with a meal or by itself

The Story: Cab Franc was the varietal that sparked the idea to produce wine in the first place, Tim told us. This varietal was Jen’s first favorite, and the name “Fronk” was coined by the two of them as a funny way to refer to the varietal Cab Franc. Fast forward a few years and Fronk is a new staple of Armstrong Family Winery!

 

Wine 3: 2014 Four Birds (50% Merlot, 25% Cabernet Franc, 17% Cabernet Sauvignon, 8% Petit Verdot)

Accolades: “Excellent”—Great Northwest Wine

Taste: Velvety and smooth, flavors of cherry, chocolate, plum, and tea leaf

The Story: Jen’s maiden name is Robin (like the bird), and Tim told the story of how Jen’s family used to be referred to as the “four birds”. This wine was Tim’s homage to Jen’s family…the four birds! I don’t think it’s a coincidence that it happens to be a blend of exactly four wine varieties…

Dozens of wine bottles on display shelves.
The stock! Wouldn’t mind having this shelf (wine included) in my living room to be honest…

Wine 4: 2014 Cabernet Sauvignon (100% Cabernet Sauvignon)

Accolades: 18.5/20 Rand Sealey’s Review of Washington Wines

Taste: Smooth, fruit-forward and creamy chocolate flavors, mild tannins with good acidity

The Story: This wine is a Cab through and through, from flavor to body it rings true of the varietal. What makes it unique is that it is aged in oak for three years, something that is fairly uncommon for a Cab. Allowing the wine to age in oak for this period of time allows for greater integration of tannins and flavor. In a wine world dominated by Cabs, this one stands out as a result.

 

Wine 5: 2014 David’s Folly (43% Cabernet Sauvignon, 43% Cabernet Franc, 14% Petit Verdot)

Accolades: 19/20 Rand Sealey’s Review of Washington Wines

Taste: Bordeaux-style wine, layered flavors like an aged wine, bright fruit flavors mellowed by maple and tea leaf notes

The Story: This was probably the funniest story of them all! Tim described that in 5th grade, he and all his friends decided they would call each other “David” (side note: none of them are actually named David). This tradition(?) of calling each other “David” remains to this day…each phone call starts with “Hi David, it’s David”! And the “folly” part? Tim said himself that starting a winery may very well have been a folly. Ha! I would disagree, as the David’s Folly blend was one of the best wines I had during my time in Walla Walla!

 

Wine 6: 2014 The Scotsman Syrah

Accolades: Double Gold, Seattle Wine Awards

Taste: Beautiful, complex aroma, dark in color, and rich with the flavor of vanilla balanced with minerality and tannins…it has a strong flavor profile that can stand up to meat and barbecue flavors

The Story: The name “Armstrong” is Scottish in heritage, and Tim was looking for a way to reflect his roots in a wine. After seeking to find whether a history of winemaking existed in Scotland (spoiler: wine doesn’t grow well in the Scottish climate), Tim was disappointed to learn that the closest wine-related Scottish tradition was that of the coopers, who assisted in making barrels for the whiskey industry. What Tim also found, however, was that James Busby (who is largely regarded as the “father” of Australian wine) was also Scottish by descent. Busby brought the first collection of grapevines to Australia, and established what is now one of the greatest wine producers in the world. So, there you have it. Winemaking does run in Scottish blood! Maybe that means I’m destined to be a winemaker, too…

A view of the Walla Walla tasting room.
Another view of the Walla Walla tasting room. What I loved about this location is that all of the brick and hardwood floors are original (from the late 1800’s!). I love seeing the original space and materials preserved and repurposed.

My favorites of the group were Fronk, David’s Folly, and The Scotsman Syrah…although, as I write this, I’m re-realizing just how wonderful all of these wines were! I would happily enjoy any of these over and over again. What an accomplishment to be a first-generation winemaker producing wines of such quality!

To my California friends: while Armstrong is based in Washington, I’m told that Total Wine has the ability to order their wines on request. You can also order directly from the Armstrong Family Wines website. These would be fantastic holiday wines to add to your table this Thanksgiving or Christmas!

Thank you, Tim and Jen, for a wonderful introduction into your family and your wines. I’m a fan, and I look forward to enjoying them again soon!

 

What’s your favorite wine variety? Is there an Armstrong wine that would fit your taste? Let me know in the comments below!

Bubbles & Bites: 4 Techniques for Sparkling Wine Pairings

Posted on by caitlin

Ahhhh a glass of bubbly. Just for special occasions, right? Wrong! I, too, am guilty of setting a bottle of Prosecco aside for celebration, only to look at it on the wine rack for months wondering when I’ll ever get to it. What many don’t realize is that bubbly can not only be enjoyed year-round, but it pairs beautifully with food, too!

At the Wine Blogger’s Conference last week, I attended a session by Gloria Ferrer Caves and Vineyards from Sonoma, California, where bloggers were taught four techniques for pairing food and wine. Tia Butts, from Tia Butts PR, and Sommelier Sarah Tracey (www.thelushlife.xyz) led us through a variety of pairings, teaching us what worked together and what didn’t. Sarah summed up four go-to techniques for us that I thought I’d share with all of you. They’re a great way to incorporate food and wine pairing into your weekly meals, without being daunted by such a seemingly complicated subject!

A lineup of four wines and four bites of food.
The bubbles and the bites! We moved from left to right, pairing foods and wines accordingly. Check out the details below!

Technique #1: Acid Needs Acid!

Wine: Gloria Ferrer Sonoma Brut, $22/bottle

Food: Bruschetta with balsamic glaze and grated parmesan cheese

Why it works: With both tomatoes and balsamic vinegar, this food packs a punch. A wine low in acid just won’t stand up to it. So, focus on pairing wines that have high acidity. Some key tasting notes to look for in acidic wines are green apple and lemon. Those flavors, combined with the effervescence of the sparkling wine, will balance out the pungent acidity of the bruschetta.

 

Technique #2: Flavor Match

Wine: Gloria Ferrer Blanc de Noirs, $22/bottle

Food: Cougar Gold and turkey pinwheel with strawberry preserve

Why it works: First of all, who’s heard of Cougar Gold? I hadn’t! It’s a type of creamy cheese native to Washington State, apparently. The creamy, savory, sweet pinwheel needs a wine to compliment some of it’s key flavors. Blanc de Noirs features flavors of strawberry, vanilla, and black cherry, so this wine with the pinwheel leads to total flavor harmony!

 

Technique #3: Contrast Pairing

Wine: Gloria Ferrer Brut Rosé, $29/bottle

Food: Ahi poke with cucumbers, sriracha, seaweed salad, and pickled ginger

Why it works: Contrast pairing doesn’t mean ‘pick wine and food at random and pair them together’. You still have to be deliberate about what you choose! The poke featured a nice balance of spice and freshness in the bite, so this Brut Rosé with notes of crème brulée and fresh fruit complimented the poke accordingly.

 

Technique #4: Texture Match

Wine: 2010 Anniversary Cuvée by Gloria Ferrer, $45/bottle (and worth every penny)

Food: Bacon-wrapped scallops with meyer lemon aioli

Why it works: If I had to pick one word to describe this pairing it would be luscious. The wine is rich, soft in texture (bubbles), and has complex flavors including honey, pear, and black cherry. Mixed with the bacon fat, subtly sweet scallop, and bright meyer lemon aioli, this pairing is nothing short of heaven in your mouth. What I wrote when I tasted this was: “My ah-ha! moment, I need to recreate this!”

Glasses of wine around the table along with small bites of food.
My “ah-ha!” moment at the forefront of this photo. Words can’t describe how perfect of a pairing it was. Also, any of these bites would make for great appetizers at your next dinner party!

 

What was so interesting about this pairing experience is that at the end, we sampled the bites with different wines to see how they would work together. Let me tell you, there are some that just did NOT work! Both the bite and the wine were delicious on their own, but they did nothing to complement one another when enjoyed together. I think this may have been the most valuable learning experience of all. It definitely informed how I will approach choosing wines with my food in the future!

A little more about the wine:

I loved the Gloria Ferrer bubbly, not just for the taste, but also for the price point (most are under $30 per bottle). It’s so easy to get caught up in only looking for Champagne when you’re craving sparkling, which is often fabulous, but comes at a cost. My advice is to look beyond the label. There are wonderful wineries like Gloria Ferrer who are featuring sparkling wines in both classic and modern styles, and I promise you won’t be missing “Champagne” as you sip on a glass of their Rosé Brut or Anniversary Brut (or any of their wines, really). Bubbly is NOT synonymous with breaking the bank.

Four Gloria Ferrer wines.
A shot of just the bubbles. The worst part about conferences is the terrible lighting (and crowded tables) in banquet rooms. Apologies, I did my best!

So, next time you’re hosting a dinner party or looking to add some fun to your weekend eats, consider pairing some sparkling wine with your lineup! It’s a simple, refreshing way to impress your guests and create a memorable meal.

Thanks again to Tia and Sarah for sharing your expertise! You can follow what Gloria Ferrer, Tia, and Sarah are up to at their Instagram handles below:

@gloriaferrerwines

@wineinkbytia

@thelushlife.xyz

 

Now, what’s your favorite bubbly to enjoy with a meal (or by itself!)? Let me know in the comments below!

My Next Big Adventure: Wine Bloggers Conference 2018!

Posted on by caitlin

It’s been a busy couple of months dealing with non-Sips N Tips things, and I’m more than ready to get back to blogging more regularly! I figured what better way to kick it off again than to announce my next big adventure:

Where: Walla Walla, Washington
When: October 4-7, 2018
Why: Because I’m a first-time attendee at the annual Wine Bloggers Conference!!

Wine Bloggers Conference logo.

A few months ago I was reading one of my favorite blogs, Vindulge, when I stumbled upon a post talking about the Wine Bloggers Conference. It sounded too good to be true, so I did some more digging and found that there was no way I could pass up this opportunity. Fast forward a few months and now I’m preparing for a weekend in Walla Walla wine country dedicated to all things wine!!

I’m so excited.

Cartoon map of Washington state.
I found this great infographic that shows all of Washington’s major regions. Walla Walla is tiny, but mighty in the wine world!

You can find a detailed agenda for the weekend here, but this conference will give me an opportunity to learn how to improve my blogging and social media techniques. I’ll also get to interact with renowned winemakers and learn about wines from all over the world. Some experiences I’m particularly excited about are the pre-conference excursion and seminar at Force Majeure Wines, Live Wine Blogging (like speed dating, but with wine!), and a wine and cheese paring with Cheeses of Europe. It all sounds like a dream!

Vineyards in Walla Walla, Washington.
As an added bonus, I’m told that Fall is the best time to visit Walla Walla. (Photo taken from Walla Walla Valley Wine Alliance, property of Richard Duval Images)

So, why Walla Walla?

If you aren’t familiar with this wine region, you should be! The Walla Walla Valley is located east of the Cascades along the Washington/Oregon border. In fact, this American Viticultural Area (AVA) is split almost down the middle with vines in each state! The name “Walla Walla” means “many waters”, which is one of the reasons it offers such prime agricultural land. More than 100 wineries call the Walla Walla Valley home as the region is known for producing some of the best wine in the Pacific Northwest. The Walla Walla Valley Wine Alliance provides all sorts of additional information on the area, from precipitation rates to soil types, so check them out if you’re interested.

Walla Walla Valley Wine Alliance logo.

This year marks the 11th year of the Wine Bloggers Conference, and the second time it will be hosted in Walla Walla. It will be my first time visiting the region. I can’t wait to learn not only about Washington wines, but about wines from around the world. In fact, I’ll be attending a session all about wine in Uruguay! Next year the conference will hit the road and go international for the first time in its history, with Australia as the host-country. It’s an exciting time for wine, that’s for sure!

I’ll be posting on Instagram throughout the conference, so be sure to follow along there! Many more updates to come on the blog, too. You can follow the conference itself by searching #WBC18 on social media.

Instagram logo.
Click on the Instagram logo to follow my account!

What updates would you like to see from me on the blog or on social media throughout the conference? Let me know in the comments below!

The Truth About Canned Wine: Part 2!

Posted on by caitlin

You may remember my recent blog post about my trial of canned wine (find it here if you haven’t read it). The post stirred up a lot of attention, especially because the brand of wine I tried didn’t get stellar reviews in my book. So, I decided to do a “part 2” review of canned wine, this time featuring wines from  California.

Four cans of wine and an educational booklet.
Each of these cans holds half a bottle of wine!

I was excited to find that my most recent Wine Awesomeness box featured these two canned wines, which allowed me to get my hands on some cans that are not widely distributed at local stores. Wine Awesomeness also does a great job sourcing quality wines, so my hopes were up before giving these cans a shot! (Check out my full review of Wine Awesomeness here!)

 

Canned Wine 1: 2017 Antipasto Sangiovese, Paso Robles

This red is fruit forward in flavor, with low tannins and acidity. It emulates a berry jam-like flavor. This makes it an easy to drink wine, and heads above the previous reds I tried from a can! What’s especially interesting about this wine is how it’s made. As opposed to a traditional fermentation process, this wine is made using carbonic maceration. What does this mean? In basic terms, grapes are added to the vats while they are still whole, and the grapes ferment from the inside out. As a result, winemakers can create wines quickly (sometimes in only 6-weeks!). This process also guarantees more fruit-forward flavors in the wine, as opposed to tannic, full-bodied wines produced using traditional methods.

A can of Antipasto wine with a glass in the background.
This wine has a jammy color and flavor.

Overall, I would recommend purchasing this wine, particularly if you are a fan of fruity reds!

 

Canned Wine 2: 2016 Alloy Wine Works Chardonnay, Paso Robles

This chard is both bright and buttery in flavor, and has a wonderful golden hue to it. I was pleasantly surprised to find an almost-oaky flavor upon my first sip, and each sip thereafter just got better. This canned Chardonnay is just as enjoyable as any bottled Chardonnay, and there’s no hint of metallic taste from the can at all.

A can of Alloy Wine Works wine with a glass in the background.
Check out that buttery gold color of Chardonnay!

Alloy Wine Works calls “Tin City” in Paso Robles its home. Tin City is a mini-town of corrugated steel buildings dedicated to all things wine, beer, and cider. It rewrites what it means to go wine tasting, taking you out of the vineyards and into tasting rooms. Plus, it eliminates the reliance on transportation in between destinations. I highly recommend a trip to Tin City if you find yourself in the Paso Robles area!

A photo fo the entrance to Tin City in Paso Robles.
Those two white signs point you in the direction of dozens of wineries, breweries, and cideries. You could call Tin City a dangerous place…or the happiest place on earth.

Overall, Alloy’s Chardonnay gets a “highly recommend” in my book. It’s the best canned wine I’ve had to date!

 

What are your feelings on canned wine? Let me know in the comments below! Cheers!

The Sweetwine Club: My Honest Review

Posted on by caitlin

If I were to describe my taste in wine, the words bold, peppery, and full-bodied come to mind. But when I was offered the opportunity to give The Sweetwine Club a try, I couldn’t resist the opportunity to explore a few new wine profiles!

A bright orange box with three bottles of wine.
Check out that not-so-discrete bright orange box! Note: The Sweetwine Club sent me this box and asked me to review their wine subscription box. All opinions are my own!

The bright orange carry-box showed up at my doorstep with three wines in tow: Stella Rosa Green Apple, Stella Rosa Tropical Mango, and Fresca Frizzante Black Bellini. The weather in Southern California heated up just in time to enjoy these three refreshing sips!

Three bottles of wine.
From left to right: Tropical Mango, Black Bellini, Green Apple.
I tried the Stella Rosa Green Apple first.

The smell of the bottle reminded me of Green Apple Jolly Ranchers! The taste was sweet, but not overly sweet. It’s definitely a great drink to have poolside, or as you try to cool down on a warm afternoon. This bottle runs at 5% ABV.

Next up, Stella Rosa Tropical Mango.

It was slightly less sweet than the Green Apple, but was filled with a tropical flavor, something you don’t often find with wine! Again, another perfect summertime sip. This bottle also runs at 5% ABV.

Finally, the Fresca Frizzante Black Bellini.

This was my favorite sip of the box, and is probably the most versatile, too! The wine gives it a sweet base, and the fruit juice gives it a hint of tartness. The recommended recipe for this bottle is to combine one-part Black Bellini with one-part Prosecco. I think that combo is a definite winner, and a perfect way to mix up your typical mimosa during weekend brunch. This bottle runs at 6.5% ABV.

Three glasses of wine with three bottles in the background.
All of these sips had a slight effervescence to them. Not quite sparking wine, but not flat either.
My final thoughts on The Sweetwine Club:

If sweet wines are your thing, you’ll love it! It’s nice to see a box subscription focused on one particular taste, as opposed to a mixed wine box or a box focused on sourcing their wines from a particular region. I also think all of these bottles lend themselves well to cocktail mixers. Whether it be a sweet wine mimosa, or something more creative like a spin on a margarita or cosmo, you can’t go wrong with adding these sips to your ingredient list!

Three glasses of wine with three bottles in the background.
Cheers!

Find out more about the club here. Happy sipping!

Rosé Mojito: A Fun Twist on a Classic Cocktail

Posted on by caitlin

Warmer weather, springtime blooms, chilled Rosé wine in the fridge…it must be May!

Two tall glasses filled with a pink mojito.
Sneak peak of what you could be enjoying if you follow this recipe!

When Amanda over at The Glorious Grape let me know she was dedicating the whole month of May to the pink beauty that we know as Rosé, I knew I had to get in on the fun. Amanda asked me to create a Rosé-based recipe to celebrate the occasion, and my recipe wheels got turning!

I knew I wanted to create something refreshing that could be enjoyed at Memorial Day BBQs or on a warm day at the beach. For me, a mojito always does the trick in those moments! So, I came up with this recipe for a Rosé Mojito, complete with homemade Rosé simple syrup. Check out the recipe below!

Birds eye view of the mojitos.
Mmm…writing this makes me want another one!

Rosé Mojito

Makes 2 servings

Ingredients:
1 bottle of your favorite Rosé Brut (sparkling Rosé)
2 ounces white rum
1 bunch of fresh mint leaves
½ cup granulated sugar
2 limes
10-12 ice cubes
A bottle of wine, sliced limes, rum, sugar, and mint.
The ingredients all lined up and ready to go!

Step 1: Make the simple syrup.

In a small saucepan, combine 1 cup of your sparkling Rosé with the sugar. Heat over medium-high heat, stirring constantly, until the sugar fully dissolves and the mixture comes to a rolling boil. Once it reaches a boil, reduce the heat and allow the syrup to simmer for 10-15 minutes, or until it has reduced by about half. Remove the pan from the heat and allow the syrup to cool fully before mixing your mojito.

A pan on the stove with simple syrup cooking.
Making Rosé simple syrup…so easy and so delicious!

The flavor of your bottle of Rosé will greatly influence the flavor of your simple syrup. Any Rosé Brut will do for this recipe, but do make sure to choose a decent bottle that you like the flavor and aroma of. I liked this $10.00 bottle (La Burgondie Rosé Brut from France) that I picked up from the store—it had a really nice fruity aroma, but was buttery and smooth to drink. I had a little leftover after making my mojitos, and I really enjoyed just drinking it by the glass! The simple syrup was vibrant and bright in flavor with a hint of citrus after this Rosé reduced down.

Note: You will have more simple syrup than you need for two mojitos, but don’t let the leftover go to waste! Use the syrup to make a yummy Rosé dessert. Or, just make lots more Rosé Mojitos!

 

Step 2: Mix your mojito.

Add your mint and the juice of one and a half limes to a cocktail shaker and muddle them together. (Save the other half of a lime for garnishing.) Then, add the rum to the cocktail shaker and shake to mix.

Partially empty glasses filled with simple syrup and rum.
Simple syrup on the bottom, rum on the top. How pretty is that?!

In your favorite mojito glasses, add ice and a splash of simple syrup (to taste, if you like sweeter drinks then add a little more). Then, pour your muddled mint, lime, and rum mixture evenly between the glasses. Top each glass with your sparkling Rosé, and garnish with a sprig of mint and a wedge of lime. If you like a very minty mojito, add a little more of the muddled mint to your drink.

Two glasses of mojitos.
The finished product!

This boozy indulgence is a perfect way to relax on a weekend afternoon. It’ll have you saying, “Yes way, Rosé!” this May. Cheers!

The Truth About Canned Wine: My Canned Wine Review

Posted on by caitlin

What’s the first thing you think of when you see canned wine? Cheap wine? Poor tasting wine? Overly sweet white wines that really shouldn’t be called wine at all? Maybe. But the canned wine industry is booming, and if you haven’t seen canned wine on your grocery store shelves yet, you will soon.

Four cans of wine with four glasses of wine in the background.
The tasting lineup from Simpler Wines.

I was shopping at Trader Joe’s last week and noticed four varieties of canned wine on display. Four! Two reds, a white, and a rose. I hadn’t tried canned wine up to this point, but after seeing four varieties I decided this was the time to do it. The brand I found was Trader Joe’s’ brand called “Simpler Wines”. It is a budget-friendly wine (only a couple bucks a can), which could be good or really bad. I took a gamble on it considering many of the Trader Joe’s labels on bottled wine are actually pretty good. I was eager to see if the canned wine would surprise me. Commence my first canned wine review.

Before I get to the taste, there are some definite benefits to canned wine that need to be acknowledged.

Benefit #1:

First, for people like me who love to travel and explore the outdoors, preferably with a beverage in hand, we have thus far been limited to beer. Canned beer to be exact. And don’t get me wrong, I love craft beer. But sometimes on a cold night camping, reaching into an icy cooler to get an even icier beer just sounds like too much to beer…I mean, bear. Why not grab a nice can of red wine instead?

Benefit #2:

Canned wine is also much more incognito than bottled wine. I’m not endorsing bringing alcohol to public places where it isn’t allowed. But I’m also not naïve enough to think it doesn’t happen. So at least with canned wine you can be secretive about your illegal activity…I guess?

Benefit #3

Third, the cost is something to be considered. Now, most canned wines don’t appear to be extra-affordable yet. For a 4-pack of name brand canned wine (which, surprisingly, equates to 2 bottles of wine), you’ll often find yourself paying upwards of $30. Depending on your wine budget, this might be more than what you’re willing to spend. That said, if the momentum of the canned wine movement continues as it has thus far, prices may become a bit more competitive in the future. Maybe. Wishful thinking at least.

Benefit #4…I think?

I guess another benefit of drinking wine by the can could be that you’re not forced to drink an entire bottle before the wine goes bad…instead, you only have to drink the equivalent of half of a bottle at a time. I personally don’t relate to this issue very much, but maybe some do?

 

Four glasses of wine: 2 reds, 1 white, and 1 rosé.
It’s wine o’clock!

Commence the taste test.

I tried four varietals from the Trader Joe’s Simpler Wines brand: Chardonnay, Rosé, Red Blend, and Cabernet Sauvignon. All of them are Australian wines. I poured each wine into a glass before tasting because drinking canned wine doesn’t mean you should drink it out of a can.

The Chardonnay was up first, and I was pleasantly surprised.

It was a buttery Chardonnay with slight acidity and a full body of flavor. There was no “oaky” quality to it at all (which I personally love in my Chards, but I can still appreciate a no-oak version when it comes down to it). This Chard didn’t taste like it came from a can at all. Had someone poured me a glass without telling me where it came from, I never would have guessed it came from anywhere other than a bottle. Sip after sip it just became more enjoyable. What a great start to my taste test!

Next up: the Rosé.

This one was a bit underwhelming after the Chardonnay (maybe I tasted them in the wrong order). It was pleasant, fruity, and light, but lacked some body in my opinion. It wasn’t very acidic at all, but also wasn’t overly sweet. This wine seemed like it would be a perfect, inexpensive, summertime sip, especially for Rosé fans out there.

Onto the reds.

First up was the Red Blend.

After a pretty good Chard followed by a decent Rosé, I was hopeful for a good canned red. But, boy, was I disappointed. The Red blend was smooth to taste at least, but the flavor was more or less like cranberry juice. The aroma of the wine smelled like it came from a can, and the aftertaste left me with a metallic taste on my tongue. It also seemed very sweet for a red blend, a typical characteristic of cheap wine. After a couple sips of this (enough to form some tasting notes), I gave this Red Blend a hard pass and moved on to my final tasting.

Last was the Cabernet Sauvignon.

It couldn’t get any worse, right? Wrong. This tasting went from bad to worse when I took the first sip of the Cab. It was not nearly as sweet as the Red Blend, which just made it taste more like an aluminum can. I couldn’t even come up with any notes to describe the flavor (or lack thereof) …it was just plain bad. The smell of the wine was purely metallic, too. Needless to say, this wine (as well as the Red Blend) went straight down the drain.

Birds eye view of four wine glasses.
Life is too short to drink bad wine…so stick to bottles (of red) for now.

So, would I buy this brand of canned wine again?

Maybe the Chardonnay or the Rosé, but I would never try either of the reds again. I was disappointed by this result because I was really hoping to find a good can of red wine. Maybe there is a reason most canned wine on the market so far is of the white, rosé, or sparkling wine variety.

Part two of this canned wine review will likely be the comparison between a bottle and a can of the same wine to really get a feel for how the can may or may not affect the flavor. Or, maybe I’ll just try different brands of canned wines to see if they can redeem themselves in my book! But for now, please excuse me while I work to restore my palate with a glass red wine…from a bottle.

Have you ever tried canned wine? What’s your canned wine review? Let me know in the comments below!

I Tried Wine Awesomeness and Here’s What I Thought

Posted on by caitlin

A few months ago an email came through offering a great deal for a wine subscription box from Wine Awesomeness. I clicked on it because the name of the company sounded cool. When I dug a little deeper, it seemed like I really was getting a good deal on the wine (the deal was for 50% off my first box, meaning I only paid $40 for the six bottles…the bottles are advertised to cost $17-22 a piece), so I subscribed and had a box sent. I’m glad I did!

Six bottles of wine and an educational booklet.
The wine lineup from the French Harvest box.

A few days later the “French Harvest” box arrived at my door. It was filled with six French wines, three white and three red. I hadn’t heard of most of the varietals, so I really wasn’t sure what to expect. I gave each wine a try and not a single bottle disappointed. I’ve put together a little synopsis of each bottle below…take a look!

Sidenote: Each box you get has a different theme, and the wines are curated from around the world. It is a great way to get a peek into international wine cultures, tastes, and recipes!

The whites:

2016 Chateau Allegret wine.
2016 Chateau Allegret, Entre-Deux-Mers (70% Sauvignon Blanc, 30% Semillon). This wine was bright and fruity, but not overpoweringly sweet. I paired this with my Mediterranean Farro “Salad” (check out my recipe here), which made for perfect combination of fresh, vibrant flavors!
2016 Domaine Laffitte wine.
2016 Domaine Laffitte, Cotes de Gascogne (70% Columbard, 30% Ugni-Blanc). This wine was light, citrusy, and slightly effervescent. It is tart with higher acidity than the other white wines, but was also one of the most refreshing! The recommended pairing was with shellfish, which I think is perfect!
2016 Medimer, Voignier wine
2016 Medimer, Voignier (100% Voignier). I’ll admit that I was hesitant to try this wine…every Voignier I’ve ever tried has been overly sweet, which isn’t my thing. With this bottle I learned that I hadn’t had any good Voigniers before! This wine was full-bodied and creamy, and showcased hints of Chardonnay qualities (which is my favorite kind of white wine!). Wine Awesomeness claims that a single varietal Voignier is rare for the region that this wine hails from, which is primarily known for its Chardonnays and Savignon Blancs.

The reds:

2016 Comte de Langeron, Beaujolais Villages (100% Gamay) wine.
2016 Comte de Langeron, Beaujolais Villages (100% Gamay). My first Gamay…what the heck is it anyway? Wine Awesomeness described it as a “value-driven Pinot Noir”. It is a light red, with similar body to a Pinot Noir, but the Gamay had an almost lemony quality to it. I served my Green Olive Tapenade with this wine (click here for the recipe!), and the salty dish paired well with the acidity of this wine.
2016 Chateau Allegret, Bordeaux wine.
2016 Chateau Allegret, Bordeaux (40% Merlot, 60% Cabernet Sauvignon). This was definitely the most full-bodied wine of the group. It showcased a nice blend of tannins and fruit flavors, and was a bold wine that could be enjoyed on it’s own or with a heavy meal. This was probably my favorite wine of all!
2015 Canteperdrix, Ventoux wine
2015 Canteperdrix, Ventoux (Carignan, Grenache, Syrah). Another full-bodied red to round out the group, this blend was absolutely delicious! It was good right out of the bottle (needed no time to open up), and was both fruity and smooth to taste. Now that I’m remembering this wine, it might have been my favorite of the box…they were all so good I just can’t decide!

thebacklabel

One of my favorite parts about the Wine Awesomeness box was the booklet that came with it, called thebacklabel. The booklet gives lots of information about the flavor profiles of the wine, the history of the grape varietal, specifics about the region, and even a recipe, music, and environment (yes, like where and when it should be consumed!) recommendation for each bottle. All this information is great, but what made the book stand out was that it was written in a relatable, easy-to-understand way. Forget all that snobby wine stuff, this book was written for the average wine-drinker. Finally!

My Final Thoughts

I can say with confidence that Wine Awesomeness wins my vote, especially compared to some other wine subscription boxes I’ve tried. I also learned a lot about the lesser-known grape varietals, and now know that they are often even better than the common varietals we all know of! By ordering through Wine Awesomeness, I also got to support winemakers from around the world rather than buying into the big brands that are too often featured at the market. If you’re looking for a wine tasting experience at home that is affordable, relatable, and fun, give this a shot!

So, in conclusion, I learned:
  1. Don’t knock a new varietal til you try it.
  2. Wine not only pairs with food, it also pairs with environments, and music (according to thebacklabel!).
  3. These wines are great, and well worth the box price.

I’m looking forward to getting my next box!

P.S. This is not a sponsored post, and I wasn’t asked to review this service. I am a genuine customer, and just thought I would share my opinion!

What’s your favorite wine subscription box? Let me know in the comments below!