Gonzalez Byass Lepanto Brandy de Jerez Solera Gran Reserva

During our summer tour of the Tio Pepe winery in Jerez, we learned that Gonzalez Byass has been distilling grape brandy since the founders purchased their first copper alembic still in 1844.  Today they produce a range of brandies with the Lepanto Brandy de Jerez Solera Gran Reserva ($35) one of their premium products.

This is the only Brandy de Jerez to be produced entirely within Jerez and is made from Palomino grape must that is double distilled in Charentais pot stills (Cognac stills manufactured in the 1960s).  The hearts or "holandas" of the run (68-72% abv)  is aged in a traditional “Criaderas y Solera” system, in American oak casks previously used to age sherry.  The solera contains 15 criaderas, with an average age of over 12 years.  Nine of those years were spent in used Tio Pepe barrels and three in used Matusalem barrels. (To learn more about these sherries visit A Family Visit to Gonzalez Byass for Tio Pepe. )  The final bottled Lepanto brandy has a lighter weight than expected but packs plenty of flavors with abundant nuts and some caramel and vanilla. The finish is smooth and savory whether neat or with a drop of water, Cheers.

#BevFluenceExperience Denver: Golden Moon Distillery

One of the first tours of BevFluence's Denver Experience was to Golden Colorado and the Golden Moon Distillery. For good reason. The Distillery had just been awarded the American Distilling Institute’s 2019 Distillery of the Year Award and the ten+-year-old distillery offers a rather rare and remarkable range of spirits. In fact, founders Stephen Gould and Karen Knight opened the distillery in order to recreate lost recipes -- particularly those from the late 1700s to the early 1900s. Gould's research library of ancient distilling methods dates back to the 1500s, but in order to be as authentic as possible, Gould scours the globe for antique stills. Presently they use four in the distilling process -- all dating from the early to mid-1900s. Although in order to scale up production, they contracted for larger and more modern stills but manufactured specifically to replicate the design of these antiques.

A dozen spirits and a smiling tasting room manager (Kayla) greeted us on arrival and we immediately dove into samples.  Two facts became immediately clear; first that Golden Moon produces high-quality spirits and second, there is a nice cross-pollination between Colorado craft beverage industries. The latter is evident by the Golden Moon Apple Jack ($56) and Golden Moon Grappa ($56). The Apple Jack starts with Colorado-grown apples that Denver's Stem Ciders crushes and during fermentation, the cider is transferred to the distillery where it is soon distilled, then lightly oak-aged and bottled.  This is a voluminous cider - full of apple funky apple flavor and a smooth - slight burn.

Even more intriguing and adding to the cross-pollination is their line of grappas produced from grape must from BookCliff Vineyard.  Each year brings not only a new vintage but also a different grape variety and in this case, we sampled three versions: a Riesling, Viognier, and a Chardonnay.  The final version was the clear preference. It provided a fuller profile both in body and fruit flavors with a more wine sensation. I'm sipping a glass as I type.

The other spirit I purchased was the Golden Moon Kümmel ($32)  - a spirit initially developed by assistant distiller Robbie Cunningham based on a Scottish recipe. The base alcohol is flavored with caraway and fennel and on its own is an interesting spirit. But Kayla, who is also the bar manager at the Golden Moon Speakeasy, recommended this as an alternative to vodka in a Bloody Mary. As fate intervenes, two of our party had already ventured to The Real Dill, Denver's source for pickles and bloody mary mix. Kayla was correct. We started with the Real Dill Bloody Mary mix and rimming spice, then the Golden Moon Kümmel, a dash of Celery Horseradish or Smoked Salt and Pepper bitters from Monarch Bitters and topped with a Real Dill Habanero Pickle. Great success.

In addition to the Kümmel, Golden Moon produces several other unique spirits and liqueurs. One is an aperitif resurrected in stature, the REDUX Absinthe ($86) where just water, and not sugar, brings out the milky and cloudy character. A sure sign of quality. The Golden Moon Crème de Violette ($32), Golden Moon Dry Curacao ($32), and Golden Moon Ex Gratia ($56) are liqueurs worth sampling neat and mixologists can envision imaginative cocktails. However, be aware of sampling the Golden Moon Amer dit Picon ($56) neat. It is based on the original recipes and ingredients used by "legendary distiller Gaetan Picon to create his amer (bitters) in the 1830’s". And it is bitter, very bitter. Get the Picon Punch ready for this one.

Follow #BevFluenceExperience on social media to read future posts on the Golden Moon Gin ($46), Port Cask Reserve Gin ($86), Golden Moon Colorado Single Malt Whiskey ($110), Gun Fighter American Rye - Double Cask Whiskey ($34), and Gun Fighter American Bourbon - Double Cask Whiskey ($34). Cheers.

Murrieta's Well - Live on Snooth Media

Murrieta's Well is an extremely reliable wine producer located in the Livermore Valley and we have written about this Wente family clone multiple times (view here).  Once again this week winemaker Robbie Meyer appeared on a Snooth Livestream in order to present several current releases.  The grapes for these wines were all sourced from estate vineyards in Livermore with the majority coming from their Hayes vineyard. This lot is located on the southwest portion of their estate, has the widest elevation range (560-860 feet), and is planted with 11 of the  20 grape varieties they grow because it features the largest array of soils, aspects, and slopes.  Here are the wines we sampled during the session. Cheers.




Dry Orange Muscat 2018 ($38) initially didn't work for me. But after the wine warmed the bitter orange peel traits subsided and mandarin flavors dominated. Then I paired with dry sausages and the spices between the two mingled seamlessly.

Dry Rose 2018 ($32) is a blend of 42% Counoise, 33% Grenache, and 25% Mourvedre and is simply elegant. Creamy, lift, and refreshing acids.

The Spur 2017 ($35) is a blend of 64% Cabernet Sauvignon, 14% Petite Sirah, 13% Merlot, and 9% Petit Verdot. It pops with cherry flavor, then spices, tobacco, and noticeable tannins. Pair with Hersheys milk chocolate.

Merlot 2016 ($46) is delicious. Full-bodied, chewy and juicy cherries, structure, dusty and chalky. The structure must be helped by the 5% Cabernet Sauvignon. Pair with Hersheys dark chocolate.

Disclosure: We received samples from Murrieta's Well in order to share our opinion about their products, but this isn’t a sponsored post.

The Federalist American Craft Wine and Candy

During a recent #BevfluenceExperience in Denver our group experimented pairing various wines with candy: Whoppers, Oreos, Twizzlers, Skittles, and several chocolates and candy bars. This is a fun concept where some items paired seamlessly and others terribly. Here are two examples from The Federalist American Craft Wine brand. 

The Federalist Honest Red Blend ($19.99)  is branded for Honest Abe Lincoln and is a blend of Merlot, Zinfandel and Cabernet Sauvignon from three northern California appellations.  This is a friendly fruit-forward wine, medium-bodied with dark fruit, spices, and approachable tannins. We found that crunchy candy such as Twix and Oreos worked best here as the cookie brought worth the fruit and tannins.

The Federalist Cabernet Sauvignon Lodi 2016 ($17.99) is branded for Ben Franklin, who today is popular in the meme culture where various quotes regarding wine and beer are attributed to colonial hero.  Lodi's most widely harvested grape is Cabernet Sauvignon so the brand owner's selected an appropriate wine region for this wine. It is a lighter-bodied wine with juicy fruit, some spice, and easy tannins.  But add a Hersheys dark chocolate nugget to the lineup and the wine builds texture and the spices become more pronounced.  Not true for milk chocolate, however, Nor an Oreo and Twix bar. Dark Chocolate is the pairing for The Federalist Lodi Cabernet Sauvignon.

Disclosure: We received samples from Federalist Wines in order to share our opinion about their products, but this isn’t a sponsored post.

A Family Visit to Gonzalez Byass for Tio Pepe

Regular readers of the WineCompass Blog will recognize the abundant number of posts regarding González Byass, the Jerez producers of Tio Pepe - a fino style of Sherry that the winery has created and exported since its founding in 1844. The winery is still owned and operated by the relatives of founder Manuel Maria González and over time has incorporated other wine brands representing diverse Spanish wine regions. But sherry is still their core product with over a dozen labels joining the famed uncle Jose Angel (Tio Pepe).

During a family trip to Seville, mutual contacts were able to schedule a private tour and tasting of the facility - still located within Jerez de la Frontera and an hour and change train ride away. The actual production is now conducted outside the city center, but the original Tio Pepe winery operated largely in the center adjacent to the Cathedral and Alcazar. This facility now hosts a tasting and event center, administrative offices, distillery, and barrelhouse. Lots of barrels stacked together based on several solera systems. Stone streets are covered by grape canopies creating a semblance of Tio Pepe as a town upon itself.

The staff was very gracious, taking time to accommodate our visit and providing a thorough and educational journey through ten sherry wines. Melanie, our tour guide, explained the history, topography, winemaking, and aging process while Neil provided an in-depth dissertation on each sherry and its origin. Their talents made the visit enjoyable and eye-opening to each of us - the wine geek, skeptic, and roguish and inappropriate teenager. Cheers to Tio Pepe, González Byass, their staff, and everyone who made the trip possible.

The Background
Even though the Jerez Regulatory Council stipulates that 60% of the grapes must come from Jerez Superior in order to be labeled Jerez Sherry, González Byass uses 100% grapes cultivated in the declared Jerez Superior area. The vineyards in Jerez are composed of a white soil called Albariza that consists of 60% chalk - which retains moisture that is critical during the region's long hot and dry summers.

Tio Pepe Flor

The grapes are Palomino and Pedro Ximenez (PX) and they are handled quite differently. The Palomino grapes are generally hand-harvested then sent directly to the press. On the other hand, the PX grapes are harvested later in the season and then sundried in a process called "soleo". The bunches are laid out on straw mats for up to two weeks where 40-50% of their volume evaporates. This is a labor-intensive process since the grapes must be covered in plastic at night, then uncovered and flipped each morning as a precaution from the morning dew. However, the reward is grapes with highly concentrated sugars -- ideal for the winery's sweet sherries.

All sherries are aged following the traditional Solera system where the wines are blended in 600-litre American oak casks and then moved through the system as wine is taken from the bottom casks. Many styles are produced with distinctive characters depending on whether they have been aged under the influence of the flor (a layer of natural yeast) or as an oloroso (in contact with oxygen). Here are the wines we tasted.



Tio Pepe Fino Palomino (15% abv)
This Fino (dry) style sherry is based on the free run and light first press of Palomino in order to obtain the juice most capable of creating an elegant wine. After the wine is fermented to 11-12% abv it is fortified to 15.5% abv and stored in American oak casks, leaving the top 100 liters empty. This allows the development of the flor, a unique layer of yeast produced naturally in Jerez. This layer protects the wine from oxygen and after four years of age, provides the wine with its unique aroma and character. This aroma actually resembles muscadine, whereas the core is green apples and almonds.

Viña AB Amontillado Palomino (16.5% abv)
The wine starts with a Tio Pepe base after the standard four years in the Tio Pepe solera system. The wine is then transferred to the Vina AB Solera where it remains for an additional eight years - basically a 12 year Tio Pepe. This longer aging extracts elements from the American Oak such as caramel and vanilla. The wine also features the essence of dried fruits and nuts while staying relatively dry.

Del Duque Amontillado VORS Palomino (21.5% abv)
This wine follows a similar process by taking 10-year-old wine from the Amontillado Viña AB Solera and transferring it to the Del Duque Solera where it is aged an additional 20 years making this a VORS = or very old sherry. The 30 years has condensed the wine, increased the abv, and expanded the mouthfeel and oak elements. An excellent sherry.

Alfonso Oloroso Palomino (18% abv)
The must for this wine comes from the second press which normally provides more structure and tannins (seeds, skins, and stems). After the wine is fermented to 11-12% abv, it is fortified to 18% and like the Tio Pepe housed in American Oak with an empty top layer of 100 liters. However, the flor does not develop because the yeast can not survive past 16% abv. The wine undergoes complete oxidization while extracting elements from eight years in the barrel. Complex and spicy, nuts and vanilla.

Leonor Palo Cortado Palomino (20% abv)
The wine is created like the Alfonso except it is made from the highest quality free-run juice (like the Tio Pepe) and spends 12 years in the Leonor Solera system. This is a unique, new style with a nutty aroma leading to a toasted cream palate.

Apóstoles VORS Medium Palomino/PX (20% abv)
This is an 87-13 blend where the Palomino comes from the Leonor Solera system. The PX grapes are firmly pressed (think of olive oil production) and the must ferments to 7% abv. After fortification to 15% abv, the wine enters the Pedro Ximenez Solera system where it ages for 12 years like the Leonor Solera. The wine is then blended and added to the Apostoles Solera where it ages an additional 18 years. The wine has a tremendous mouthfeel with dried fruits and caramel.

Solera 1847 Cream Palomino/PX (18% abv)
This 75-25 blend is derived from the first press of the continuous Palomino press in order to obtain a little more structure and tannic body. Following fermentation to 11-12%, the wine is fortified to 18% and enters the Oloroso Solera where complete oxidization occurs because of the empty 100 liters. The Pedro Ximenez wine comes from the Pedro Ximenez Solera system. Both wines are pulled from their respective solera systems after four years are blended and then aged an additional four years together in the 1847 Solera system. The wine picks up more fig and dried fruit characters with some caramel and vanilla - simply delicious.

Matusalem VORS Cream Palomino/PX (20.5% abv)
The Palomino and Pedro Ximenez wine in this blend comes from the Olorosa Solera and Pedro Ximenez Solera systems described above. However,  the wines remain in their respective solera systems for 15 years before being pulled, blended, and aged an additional 15 years in the Matusalem Solera system. The wine comes across drier than the Solera 1847 with a bittersweet flavor of spices, raisins, and dried fruit.

Nectar Pedro Ximenez (15% abv)
The sherry comes from the Nectar Solera system where the PX grapes were fermented to 7% and then fortified to 15%. After eight years of aging, this wine is full of fig flavors with enough acidity to help balance the sweetness. A family favorite.

Noé VORS Pedro Ximenez (15.5% abv)
For this sherry, the PX grapes were fermented and fortified as the Nectar, but the must enters the Noé Solera system for 30 years. This results in a complex and textured wine, sweet figs but nice acidity.

Extreme Viticulture: DOC Colares Portugal

Wines of Portugal

Gusty, salt-laden winds that can burn leaves. Heavy autumn rains. Nutrient poor, sandy soils. These are the conditions faced by vineyards in the historic DOC Colares  - the westernmost wine region in Europe situated a couple miles from the Atlantic Ocean and within the greater Lisboa wine region.

Viticulture has been practiced in Portugal's smallest DOC since the mid-12th century and the growers have learned many tricks to combat the elements. First, they erect dried-reed fences to protect against the persistent wind. Second, when planting, up to 15 feet of sandy soil is dug away so that the vines are anchored within the more nutrient-rich clay layer. And finally, growers have learned to gradually supplement with manure-laden sand until the vines are productive.

The sand in itself provides two major benefits. First, it allows the autumn rains to drain quickly, but more importantly, the sand foils the phylloxera mites. In the mid-late 19th century when phylloxera was ravaging Europe's vines, vineyards in Colares were not affected as the mite can not survive in sandy or other loose-grained soils. Colares wine became the pride of Portugal even gaining the title "The Bordeaux of Portugal". In fact, the red Ramisco grape and the white Malvasia de Colares - which are only planted in Colares - may be the only Vitis vinifera grapes to have always been own-rooted.

Azenhas do Mar

At the time of the phylloxera epidemic plantings in Colares peaked at nearly 2,000 hectares but this figure has dwindled to only 20 or so hectares today. Obviously, as the European vineyards rebounded demand for Colares wine would slow but more recently the chief culprit has been real estate development.  The elderly owners of these small plots have financial incentives to sell to buyers interested in developing the beautiful coastline - particularly around Azenhas do Mar.

In the 1930s, when this decline began to be felt, the government decreed that growers must sell their grapes to the cooperative Adega Regional de Colares in order to maintain quality. Only wine from this cooperative could be called Colares. The cooperative is still the primary player today, but in 1994 the government allowed other Colares labels. One such is Adega Viúva Gomes, an entity that buys wine from the cooperative which it ages before bottling, and Casal do Ramilo, a four-generation grower expanding plantings where they will soon become the largest private producer of Ramisco from Colares.

While visiting Portugal, the best place to sample Colares wine is at the winery's themselves, but a terrific alternative is Binhoteca in Sintra - a Unesco World Heritage site. Here we were able to sample two Colares wines from Adega Regional de Colares and appreciate the affection that the staff had for the region. They described that despite the burdensome effects, the coastal environment also provides positive temperature-moderating effects slowing the maturation process (grapes are normally harvested in October) to create fresh, minerally driven, and elegant wines.


The 2014 Malvasia de Colares Azenhas do Mar ($40) is complex with both lemon and orange citrus, the sea, creamy oats, and decent acids. Similarly, the 2010 Colares Ramisco Azenhas do Mar ($40) provides salt characters (odd for a red wine), rich red cherry creaminess, and chewy tannins. A fantastic wine.

It's safe to say that Colares wines are rare in the United States but try José Pastor Selections, Chambers Street Wines, Astor Wines & Spirits, or NLC Wines.

Extreme Viticulture: Bodega Colomé's Altura Maxima Vineyard

Source: Bodega Colomé

Imagine an ideal grape growing region. This would most likely be a Mediterranean climate with abundant sunshine, hot days transitioning to cooler evenings, and a strong diurnal shift that extends the growing season and helps retain acidity. The vines would be planted in a mixture of rich volcanic soils or loess or porous limestone. Hail storms, wind chill, and frost would be non-existent threats. Basically Napa Valley.

Source: Bodega Colomé

However, viticulture occurs throughout the world where grape growers operate under very extreme conditions -- from high altitudes to northern frost to crushing heat and humidity. There are beachfront vineyards in Colares Portugal, vines buried several feet below the surface in Prince Edward Island Canada, and vines planted between 7,000 and 10,000 feet in Argentina's Salta's Calchaquí Valley. These high altitude vineyards face a greater risk of frost damage and most importantly, failure of the grapes to fully ripen due to wind chill.

Source: Bodega Colomé

Bodega Colomé is one of the oldest working wineries in Argentina and home to the highest vineyards in the world (excluding Tibet, which recently planted high altitued vineyards). Located in Salta's Calchaquí Valley, the winery was established in 1831 when the vineyards were first planted on original rootstock imported from Bordeaux -- and these vines are still bearing fruit today. In 2003, the winery planted a trial one-hectare vineyard practically two miles above sea level.

Source: Bodega Colomé

This Altura Maxima Vineyard (“Maximum Height”) is perched at 3,111 meters (10,207 feet) and receives greater sun exposure as well as a wider diurnal variation where the temperature ranges between 18ºC and 33ºC between day and night. The extreme altitude actually helps facilitate the uniform and balanced development of the grapes. But which grapes? According to Martin Coscia, Brand Manager for Hess Family Latin America and an expert in high elevation vineyards, "We learned rather quickly that varieties which required long ripening cycles were not going to work – so we turned to Malbec".

Source: Bodega Colomé

The inaugural release of the Altura Maxima Malbec occurred in 2012 with the current release being the 2015 Altura Maxima Malbec ($135). The wine was barrel-aged for 24 months but Coscia states that "the true expression of terroir in this Malbec comes from the extreme altitude as well as soil composition – alluvial, sandy soils with a high percentage of gravel.” He continues, “with a semiarid-desert climate, grapes receive much more sun, much less UV protection and produce thicker-skinned grapes that deliver a robust mouthfeel supported by fresh acidity with surprising finesse.”


The Altura Maxima Malbec is pricey, so for more budget-conscious consumers, Colomé also produces wine from three other high elevation vineyards: La Brava Estate (5,700 feet), Colomé Estate (7,500 feet), and El Arenal Estate (8,800 feet). These vines and grapes face the same challenges but also receive equivalent sun exposure and acid inducing diurnal temperatures. That being said the La Brave vineyard is known for providing intense and ripe fruit, the Colomé Estate lends complexity and weight, and the El Arenal vineyard yields elegance and freshness. These vineyards are reflected in the Colomé Autentico Malbec 2017 ($32) and the Colomé Estate Malbec 2016 ($28). Cheers.

1718 Brewing Ocracoke: Jam Box for Brunch

1718 Brewing Ocracoke is well into their second summer and with an obvious demand, the brewery is operating at full capacity to continuously provide 10-12 beers on tap. During our weekly visit to this island, demand outpaced supply as several beers kicked and even a power outage didn't deter beer consumers. Garick & Jacqui Kalna opened the 10 bbl brewery in October 2017 and named it for the year Blackbeard was killed off Ocracoke's Springer’s Point. In July 2017, Garick gave a group a tour of the brewery, but it wasn't until this year that I was able to return.


The building itself fits neatly into the architectural feel of the village using mostly re-purposed wood, paneling, and shingles from the former Café Atlantic as well as reclaimed barn wood from Athens, Ohio. Other re-purposed items include the flight trays which were constructed from wine barrel stays and the tap handles from pieces of rough wood. And the seashells placed inside the filled-in knot holes in the wood floor are one of my favorite features.

Our first taste of 1718 Brewing's beer was at the Ocracoke Oyster Company where the Public AfterThoughts IPA was on tap while listening to Martin Garrish and Friends. This is a heavy IPA, even more than the 6.8% suggests. Next came a visit where I learned there's a major sour series in play as well as an old favorite -- the Brunch Coffe Kolsch. This beer is already a classic, the java flavors blend seamlessly into the minerality of the Kolsch - providing a flavorful and still refreshing beach beer. Another favorite of our family is the Happi-Jaq Juicy IPA - clean and more quaffable than the AfterThoughts. On the darker side, the Needs MoreCowBell Milk Stout and Mexican Chocolate Stout were solid with the Mexican providing just a touch of heat.

As for the sours, three kicked during our visit, the Prickly-Pear, Quat the Puck, and the Jam Box (Raspberry, Sea-salt, & Coconut). Each was excellent but the coconut in the Jam Box added just enough distinction to elevate above the others. Once the raspberry version kicked, it was replaced with the next in the series the Jam Box Blackberry Lemon. Once again, a nice sour - but the previous was a winner.

A few 1718 Brewing Ocracoke beers make their way up Highway 12 into Hatteras and the northern beaches but allocate time for a personal visit. Now that the Hatteras-Ocracoke passenger ferry and Ocracoke Trolley are running smoothly - there's no need to drive so feel free to imbibe. Cheers.

Kalfu Kuda and Chile's Leyda Valley

Kalfu means ‘blue’ in the language of the Mapuche, the indigenous inhabitants of Chile, and for the Mapuche, Kalfu is synonymous with the magnificent Pacific Ocean that borders Chile’s western coastline. A coastline blessed with an exceptional cool climate, constant refreshing breezes and early morning fogs that enforce a slow, steady ripening period for grapes, helping to create balanced, elegant wines.

Whereas Chile's Maipo Valley and Colchagua Valley seem to get the majority of wine recognition, be prepared to notice a new region coming of age: the Leyda Valley. This area is a small sub-region of the San Antonio Valley, itself a smaller region located in central Chile, 55 miles west of the capital, Santiago. Leyda is a cool-climate region where the grapes are affected by the Pacific's Humboldt Current (A cold, low-salinity ocean current that flows north along the west coast of South America from the southern tip of Chile to northern Peru). Although the terroir was suitable for viniculture, vines were not planted in abundance until the late 1990s when an irrigation pipeline was constructed to channel water from the Maipo River in the south. The cool ocean breezes and morning fog slow the maturation process and with abundant sunshine allow the grapes to fully ripen as well as develop complexity while still retaining acidity.

Kalfu is a brand from Vina Ventisquero - one of the vignerons who have leveraged the Leyda Valley to produce cool-climate wines, two which I received samples. This Sauvignon Blanc and Pinot Noir are sourced from the Las Terrazas Vineyard, a site situated just 7 kilometers from the Pacific Ocean and close to the Maipo River - thus receiving the full force of the Pacific's cooling influences. According to Kalfu winemaker, Alejandro Galaz, "From the vineyard to the bottle, producing cool climate wines can be challenging, but I enjoy a challenge – always striving to produce wines that are a sincere expression of elegance, distinction, and subtlety of the grape varietal."

Kalfu Kuda Sauvignon Blanc 2018 ($19.00)
This wine is complex for its price with divergent citrus and tropical fruit aspects, mild minerality, and very clean and refreshing acidity.

Kalfu Kuda Pinot Noir 2017 ($19.00)
This medium-bodied wine is chalky and dusty merging with black cherry fruit and slight spices and finishes with noticeable yet rounded tannins.

Disclosure: We received samples from Kalfu Kuda in order to share our opinion about their products, but this isn’t a sponsored post.

Mititei, Barbecue, and Bodegas LAN

We have been eating Mititei for quite a while and for those unfamiliar with this Romanian Barbecue dish it is a mixture of beef, lamb and\or pork with spices rolled into cylindrical shapes. I use beef and lamb with prepackaged spices. Last year I learned that Croatians, Bosnians, and Serbs have a similar recipe called Ćevapi which they eat with Ajvar relish instead of spicy mustard.

And this year I discovered a very delicious pairing with Bodegas LAN Rioja Reserva 2012 ($20). The winery ages this 92% Tempranillo and 8% Mazuelo blend 18 months in hybrid barrels of French and American oak and 21 months in the bottle. And since 2012 is the latest release, the wine spends an additional four years conditioning in their cellar to be released at optimal potential.  This is a juicy wine where the bright cherries flow though the earthy depth and finishes with potent acidity and rounded tannins. Excellent on its own but with the Mititei, the two melt together.

Bodegas LAN suggests several other summer and barbecue pairings with more featured in their upcoming LAN Guide to Rioja. In the meanwhile here are four of their favorite Spanish dishes that are suitable with the classic wines from Rioja

• Tomato salad. Tomatoes are in season during Spanish summers and make the ideal base for a tomato salad with fresh “pocha” beans. 
• “Patatas a la Riojana” (Rioja-style potatoes). This dish features red pepper, chorizo, sweet and spicy paprika. It’s a specialty of the Rioja region and a favorite of the LAN team. 
• T-bone steak. Just like the US, this type of cut is the king of meats that are made for robust Riojan reds. 
• “Chuletada”. This Spanish dish is made from grilling lambs chops (chuletillas), chorizo, bacon and even sardines on the vine shoots.

Disclosure: We received samples from the Bodegas LAN in order to share our opinion about their products, but this isn’t a sponsored post.

The Michigan Wine Collaborative's Riesling Roundtable

"There are about 3,100 acres of wine grapes in Michigan, and approximately 700 of them are Riesling, the largest acreage for any of our wine grape varieties. *However* Michigan can grow so many varieties well, we’ve hesitated to name just one as our official grape." -- Tweet from the Michigan Riesling Roundtable

Last month the Michigan Wine Collaborative (MWC) hosted this roundtable via Twitter with a number of Michigan winemakers and wine influencers. The MWC is a non-profit organization with the following mission "to enhance the sustainability and profitability of the Michigan wine industry by supporting wineries, growers and other businesses and individuals connected to the industry – today and for future generations". One vehicle to this end was the Michigan Riesling Roundtable where influencers could purchase Riesling from a handful of participating Michigan producers and discuss these wines online.
Riesling has long been a fixture in the Michigan wine scene where the first vines were apparently Tabor Hill Winery planted the first Riesling in SW Michigan in 1969, which then lead to the first large scale plantings by Chateau Grand Traverse. Michigan Rieslings are known for their acidity as the cool climate slows ripening and allows the grapes to retain acids. These wines also contain subtle characteristics of minerality with bright tropic and or stone fruit notes. And some of the winemakers mentioned that Riesling is harvested last - particularly in very cool growing seasons - providing further acidity and flavor. Here are the wines that we purchased for the event:

St. Julian 2017 Reserve Riesling ($9.99)
This off-dry Riesling (1.2%) abv packs intense stone fruit and tropical flavors layered with minerals and slight petrol. The wine's abundant acidity balances the sugar for an easy-drinking experience.

St. Julian Mountain Road Winery 2017 Estate Riesling ($21.99)
Completely dry, but robust tropical, stone, and citrus character, again with light petrol, and refreshing acidity.

Amoritas Vineyards 2016 Dry Riesling ($20)
Similar notes as the Mountain Road - excellent fruit, minerals, and fresh acids.

Amoritas Vineyards 2017 Semi-Dry Riesling ($20)
This was a family favorite as the wine impresses with a drier profile because of the acidity and provides plenty of stone and tropical flavors.