I enjoyed this wine over the weekend with a stuffed pork loin (red peppers, spinach and Mozzarella cheese) and a pesto pasta. I paid $24 for the bottle at Wine Library. It was my first encounter with Clos Henri.
The wine: Clos Henri Pinot Noir Marlborough 2005
Region: Marlborough, New Zealand
Color: Very light ruby, more translucent than I had expected.
Nose: BEAUTIFUL. Thing I noticed most was the floral hints, but nice cherry and other berries represented.
Taste: Very warm notes of cherry, raspberry and spice, by no means overwhelming. Through the finish the fruit picked up steam, and also noticed a touch of oak on the back end. Surprisingly, the floral notes I detected in the nose didn't hit my pallet, though there was a slight hint of grass/hay. It did have a 20 second finish that was very smooth and soft.
I really enjoyed this wine, more so than I expected. I've been enjoying New Zealand Sauvignon Blancs for a long time, and figured it was time to expand my horizons and try something else. I grabbed this bottle on sale at Wine Library at the suggestion of one of the fellas there. I thought it went perfectly with the meal. I give it an 8 cork score, though when I asked my dad to rate it 1 through 10, he gave it a 9...and he's a man that knows quite a bit about wine, producing it all his life.
Verdict: 8 Corks
Have you guys jumped on the New Zealand band wagon yet? If so, what is it that tickles your fancy at the moment?
Monday, November 12, 2007
Tasting: Clos Henri Vineyard
Monday, October 1, 2007
The Genome Project - Vine Style
Listen, we all know that your DNA is what makes you who you are. For instance, my DNA has dictated that I 
will be a pitiful 5’-6” tall for the rest of my life, with a head the size of a compact car. There’s no changing it…take a sample for my blood or saliva, and you can map it for yourself. We all have a map, and they contain somewhere in the range of 20,000 genes.
Now, every miserable time you take a look in the mirror and see “that thing” looking back at you, you can thank hundreds of years of history for that marvelous creation you call INSERT YOUR NAME HERE. All facets of nature have a genetic structure…humans, animal, plants, etc. But, for the first time ever, scientists have identified the genetic map of a fruit. Care to wager a guess which fruit that was? I’ll give you a hint…if you drink red Burgundy or Champagne you’re drinking its juice.
That’s right, French and Italian researchers have mapped the genome of the pinot noir grape. And - you ready for this – it’s more complex than the human genome. The pinot noir grape has about 30,000 genes in its DNA. Ain’t that something?
So, what does the map tell us? The team said its research had confirmed that the grape has an unusually high number of genes whose job it is to create flavor. More than 100 of its genes are dedicated to producing tannins and terpenes — compared to about 50 for other plants. Even more exciting for us wine drinkers, is the fact that the mapping of those flavor-producing genes could be a first step toward developing new flavors in wine by allowing scientists to breed different varieties to create precise new tastes.
The research also showed what most of us already know – pinot noir is extremely sensitive to where they are grown, which illustrates why we have different flavors in wines from Burgundy, California, Oregon or New Zealand.
Now some of you might be sitting here saying ‘who the hell cares?’ But these scientific breakthroughs will undoubtedly have a significant impact on wine production and viticulture in the years to come. Imagine the ability to develop new flavors based on genetic manipulation, or to have the ability to enhance the vines defense from mildew and insects. The opportunities appear endless, and even YOU may be able to taste it in your wine glass ten years from now.
Amazing what science can do, isn’t it? To think this tiny, tasty, juicy, delicate piece of fruit that so many of us take for granted has a structure as complex as ours. Centuries of evolution that end up in our glasses, and ultimately enhance our meals. Next time you pop open a bottle of wine made from the pinot noir grape, remember to pay homage to the more superior organism. Just kidding.
Let me know what you think of this discovery...
For a complete AP story on the research findings, please click here.
Tuesday, March 6, 2007
Obsessive Compulsive Wine Drinking? Don't laugh, it happens.
Hey kids. It's been a while since my last post. Things have been a 
little crazy lately, and I apologize for the lack of content. I wanted to get a flavor for what y'all have been drinking lately. Me personally, I find I go through periods where I consistently want to drink the same type of wine over and over...until of course I get sick of it and don't want to drink it for another 2 months. Does this happen to you? Don't be alarmed, it happens to many wine drinkers.
In fact, I believe my wife is in the middle of a Brunello phase, and Grape Nut was telling me the other night that he is on a Baby Brunello binge. My dad is in a Leaping Lizard Cabernet craze...a wine I introduced him to, and one that I think makes a fine everyday wine. So what is it exactly? Are we no better than heroin addicts? Am I a drug pusher for inflicting this obsessive behavior on my dad? Well I say hello NO! It happens...when something gives you pleasure, you tend to repeat the activity. It's basic human nature...much like sexy time.
Anyway, I am deep in the throws of a Pinot Noir fad. It's interesting, because I've never been a particularly big fan of Pinot. But right now, I am really enjoying it. It all started several weeks back, when my wife and I enjoyed a bottle of Pinot at a local restaurant. So much so that I went out and bought 6 bottles of that particular bottle (Pessagno Central Avenue Pinot Noir 2005, from California) and 6 other randomly selected bottles...most of which are now gone. Ok, stop looking at me like I'm a wino.
So, I've aired my dirty laundry and told you what I've been obsessing over, now it's your turn to spill the beans. Is there a particular variety of wine you're enjoying right now that you can't seem to transition from? C'mon, don't be shy. I promise I won't make fun of you...even if it is Franzia White Zinfandel.
Think of it this way...the info you provide will be helpful for when Grape Nut and I decide to organize a wine tasting. Something we have discussed by the way.
The microphone is open, so sound off!
Thursday, March 1, 2007
Taste of Oregon: Ratings #2 and 3
Hi folks. Yes, I know I've been slacking this week, but this little
thing called my job keeps interfering with my ability to drink wine. Anyway here are two ratings, since we missed one yesterday. Both of these are wines that I've enjoyed while out at dinner recently with my wife.
The Wine: Adelsheim Pinot Noir 2005
The Wine: Amavi Cellars 2003 Syrah Decanted or not: No
Tasting Notes:
Tuesday, February 27, 2007
Taste of Oregon: Wine Rating #1 of 5
The Wine: Henry Estate Pinot Noir 2000 Oregon Umpqua Valley Barrel Select
Country: United States
Tasting Notes:
The Nose: Strawberries, some plum and a bit of earthiness on the nose.
The Taste: Sour cherries, nice acidity with great vanilla notes on the finish. This is not a New World fruit bomb. Great mouthfeel and silky texture, perfect balance of fruit with good tannins. A pinot in the Burgundian style. Very impressive. Paired very well with an aged sirloin and horseradish mashed potatoes. It's a little more than I tend spend on wines, but we'll worth it. I have to give credit to Grand Harvest Wines in Grand Central Station in New York City for pointing me in the direction of this bottle. If you've never been to this wine store, I would recommend it purely on that fact the staff is extremely knowledgeable. You'll pay a couple dollars more, but think about the real estate they're paying for, and as I said they know their sh*t. They always seem to point me in the right direction.
