2020 Stratigraphy Unconformity: A Swartland Sipper

Stratigraphy. It's probably a term you don't know unless you're a geology fan. In simple terms, it's the arrangement of rocks in layers or strata. And a stratigraphic unconformity is a break in time in an otherwise continuous rock record. What does that have to do with wine, and why is it on this wine's label? 

This wine is from the Swartland region of South Africa, which is a stratigraphic unconformity, part of the Cape Granite Suite. And it's said that, "Wines from the Swartland are as profound as the geology of their birth – unconforming beacons of viniferous hope." 

The wine has been imported by the Fat Barrel Wine Company, which is owned by Bob Lynde. Back in 1992, Bob began to fall in love with South Africa and he established Fat Barrel in 2007. He now represents a select group of independent South African estates, importing their wines to the U.S. and elsewhere. On his website, Bob states, "Our friends often describe their secret wine stash, their best wines, as the fat barrels, aka the good stuff. This is where the name of our company comes from."

The 2020 Stratigraphy Unconformity ($12-$15), with a 13.5% ABV, is a blend of 60% Grenache, 30% Cinsault, and 10% Durif (Petite Syrah). There is almost no information about the production of this wine online, although I suspect it didn't undergo any oak aging. The wine is fruit forward, but not jammy at all, with delicious flavors of black cherry, plum, and raspberry. It also has a backbone of flinty minerality and a moderately long and pleasing finish. Smooth, easy drinking and with good acidity. This is a tasty wine on its own, although it would pair well with many dishes, from pizza to hamburgers. An excellent value wine, I recommend buying this by the case so you always have some on hand.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) Executive Chef Nick Deutmeyer and the Harvest team invite guests to join them for an exclusive Harvest featuring the finest seasonal ingredients. The Harvest team is getting into the Halloween spirit and hosting an All Hallow's Eve Feast on Sunday, October 29th at 6:30 p.m. Highlighting spooky and seasonal ingredients, the dinner will feature six paired courses. 

The menu will feature:
Whole Roasted Hog’s Head (Murder Point Oysters)
Cheddar scallion arepa, Carolina gold bbq, pico de gallo, cracklin 

Bloody Mary, bloody Mary, bloody Mary!
Russian Rillettes (Paired with The Zombie)
Beetroot & sour cream rillettes, Russian brown bread, sorrel, caviar
One in ten packs a spicy surprise; House rum blend, apricot liqueur, blood orange, lime)
...Eye of Newt, & Toe of Frog... (Paired with Sparkling Cider)
Crispy fried frog legs, pickled mustard seeds, kabocha squash bisque, black eye peas, spellcasting herbs
Eric Bordelet Poire Authentique
Ornithophobia (Paired with Ravenswood)
Orange garlic pigeon breast, confit leg, duck bacon lardon, frisée, sunchoke purée, foie gras cornelian cherry jus l Once & Future Zinfandel, Oakley Road Vineyard 2019
Silence of the Lambs (Paired with Brooding Bordeaux)
Lamb’s neck en daube, potato mousseline, fava beans, baby carrots, fried shallots, chianti reduction
Lynch Moussas, Pauillac, 2015
Devil’s Food Gateau (Paired with Murderous Madeira)
Dark chocolate, cinnamon, bird’s eye chili, blood orange; Broadbent 10 Year Malmsey

Tickets are $125 per person. To purchase or for more information, please click HERE.

2) Chef Micahel Serpa and the Atlántico team invites guests to join them for a fun and festive Halloween night! Celebrate Halloween on the high seas at seafood-centric Atlántico's first annual Pirates & Paella Party on Tuesday, October 31, from 6pm-9pm. 

Guests *arrrgh* invited to indulge in pirate-themed Halloween fun at Chef Michael Serpa's South End hotspot. Tickets for the evening are $45 per person and will include all-you-can-eat paella (while supplies last), one glass of "pirate punch," fun tunes, dancing, and more. Additional beverages and select menu items will be available for a la carte purchase. Pirate and under-the-sea costumes are, of course, encouraged and a costume contest with prizes will take place at the end of the night. 

To purchase tickets, for more information, please visit HERE. 

The Busker Irish Whiskey: Single Pot Still For The Win

The popularity of Irish Whiskey in the United States continues to grow significantly. In 2021, U.S. consumption of Irish Whiskey grew by 15%, and in 2022, the growth was 6.9%. And in 2022, 6 Million cases of Irish whiskey were exported to the U.S., their #1 export market, comprising about 40% of their total exports.

Jamesons is, by far, the most popular brand of Irish Whiskey but there are currently over 40 distilleries in Ireland, including some small producers which are making their mark in the U.S. At the recent WhiskyX event held in Boston, where I was a media guest, I made my acquaintance with one of the newer brands, The Busker Irish Whiskey. They currently produce four types of Irish Whiskey, and I was impressed by their portfolio, especially considering the price points.

As a little background, there are four types of Irish Whiskey, including Single Malt, Single Grain, Single Pot Still and Blended Irish Whiskey. The first three styles must all be aged for a minimum of three years in wooden casks. Single Malt must be made from 100% malted barley. Single Grain must contain malted barley, but no more than 30%. Single Pot Still must have a minimum of 30% malted barley, a minimum of 30% unmalted barley, and may have up to 5% other cereal grains. Single Pot Still must also be made only in a pot still, not a column still. Blended Irish Whiskey is just a blend of two or more of the three styles. 

The Busker Irish Whiskey, which launched in September 2020, is produced at the Royal Oak Distillery in Carlow County, located about 60 miles south of Dublin. The distillery is located on an 18th century estate, the former Holloden House. It's located close to the Barrow River, and the distillery's water comes from an underground water reservoir. Illva Saronno Holding, best known for Disaronno Amaretto, entered into a partnership to construct the Royal Oak Distillery, which opened in 2016. It's alleged that Augusto Reina, the CEO, wanted to produce a whiskey that would mix well with their Amaretto in a Godfather cocktail. That distillery produced Walsh Whiskey for a short time, until the partnership ended in 2019. Then, the distillery, which has a capacity of about 500,000 cases annually, began to produce Busker Irish Whiskey. 

The Busker wants to be true to its Irish roots, but also wants to be more adventurous, more cutting edge Their Master Blender, who works exclusively for The Busker, is Caroline Martin, who has about 35 years of whiskey experience and has won numerous awards in the industry. Martin is highly skilled, bringing her vast experience to the production of The Busker. The company produces all four types of Irish Whiskey, and one of their key points of differentiation from other Irish whiskey producers is their use of "rare and selected Cantine Florio (1833) Sicilian Marsala wine casks." Cantine Florio makes excellent Marsala, and one of their wines was in my list of Top Ten Wines of 2022.

The Busker Single Pot Still Irish Whiskey ($32.99), produced in copper pot stills, is matured in ex-bourbon and sherry casks. This was an impressive whiskey, especially considering the price point, delivering a complex, delicious, and alluring taste. On the palate, there's an intriguing melange of flavors, each sip bringing something new to your mouth. There are floral notes, touches of honey and caramel, hints of nuttiness, and plenty of pepper and spice, especially on the lengthy, satisfying finish. It's rich and smooth, perfect neat or on the rocks. With the weather starting to cool down, this would be an excellent choice on a chilly night. It's a whiskey to slowly sip and enjoy, to savor each intriguing taste. Highly recommended!  

The Busker Single Grain Still Irish Whiskey ($32.99), produced through a column still, is matured in ex-bourbon barrels and Marsala casks. With a fruity aroma, this whiskey has more of a sweeter taste, with flavors of caramel, vanilla, and butterscotch, although the finish is more dry. This is also a whiskey that can be enjoyed neat or on the rocks, although you might use it in cocktails too. 

The Busker Single Malt Still Irish Whiskey ($32.99) is matured in ex-bourbon and Oloroso sherry barrels, and is a more intense whiskey. There are initially fruity flavors, citrus and stone fruit, but the flavors transform on your palate, with additional notes of herbs and spice, as well as hints of caramel, salted almonds, and a bit of chocolate on the finish. Interesting complexity, a lengthy finish, and a creamy mouthfeel. Perfect neat or on the rocks, and I wouldn't recommend using it in a cocktail as it would be better on its own. 

The Busker Triple Cask Triple Smooth Irish Whiskey ($27.99) is a blend of the other three whiskies, presenting a smooth and easy drinking whiskey, with plenty of flavor. It's more mellow, with tastes of vanilla, tropical fruit, caramel, and mild spices. There's a touch of sweetness on the finish, with notes of chocolate. This is their whiskey which is most recommended for use in cocktails, however you might enjoy it neat or on the rocks as well. 

My overall favorite of the four was the Busker Single Pot Still Irish Whiskey, which is an excellent buy, especially at only $32.99. With so many whiskies on the market ranging from $40-$60, this is a whiskey that can compete with many others at that higher price range. Check out all four of The Busker Irish Whiskies, and maybe find a new favorite.  

Exploring The Wines of Uruguay: Tannat, Albariño & More (Part 2)

2023 is the 25th Anniversary of the first Uruguayan wines exported to the U.S.!

Last Friday, I posted Part 1 of this two-part article, exploring Uruguay and its wine industry. Now, I want to highlight a number of Uruguyan wines I tasted at the recent Masterclass, showcasing the quality and diversity that can be found. Tannat to Albariño, Carbonic Maceration to Co-fermentation. And more. 

First up, a couple of Albariño wines. I'll note that Uruguay currently has about 400 hectares of Albariño  vineyards, and it has done especially well on granitic soils. The 2022 Cerro del Toro Albariño Sobre Lias ($29.99), made from 100% Albariño, has a 12.5% ABV, and comes from the Maldonado region. The winery was established in 1960 by Makoto Kambara, of Japanese descent, and his son, Takao, now manages the winery. 

Only 5,000 bottles of this wine were made, from their 5 hectares of Albariño grapes, and the vineyard is only about 2 kilometers from the sea. There are considered to be two main types of Albariño, young and evolved, and this wine is an evolved type. The wine was produced with no oak, and sat for about 9 months on fine lees. It was absolutely delicious, complex and flavorful, with tastes of stone fruit and citrus, a touch of salinity, and a very lengthy, pleasing finish. Well balanced, good acidity, and perfect for pairing with seafood. Highly recommended!

The 2023 Familia Deicas Atlantico Sur Albariño ($17.99-$19.99) is also made from 100% Albariño, has a 13.5% ABV, and also saw no oak. The Deicas family purchased and transformed a prior winery in 1979, and started exporting their wines in 1994. This wine had a richer mouthfeel, with more tropical fruit flavors, some herbal notes and a hint of bitterness, especially on the finish. Good acidity, a long finish and it too would pair well with seafood. 

I'm not usually a fan of Viognier on its own, but I was impressed with the 2023 Vina Progreso Overground Viognier ($25.99), made from 100% Viognier and with a 12.5% ABV. Vina Progreso is a project from 4th generation winemaker, Gabriel Pisano, in the Canelones region. "Overground" wines are considered more "civilized and welcoming," and generally enjoyed by most wine consumers. "Underground' wines are more edgy, and appeal more to wine geeks. This wine is intended to showcase the purity of the fruit. The wine was crisp, fresh and lean, with some subtle perfumed aromatics, apple and citrus flavors, and a lengthy finish. Such a pleasure to enjoy on its own, although it too would pair with seafood and light chicken dishes. 

One of my favorite wines of the tasting, as well as a pleasant surprise was the 2023 Pizzorno Maceracion Carbonica Tannat ($19.99), made from 100% Tannat and with a 12.5% ABV. The winery was established in 1910, in the Canelones region, and is now run by the 4th generation. They export about 60% of their wines. The grapes for this wine were harvested in February/March 2023, and the wine underwent carbonic maceration, as is done with some Beaujolais. They are the only winery in Uruguay that sells this type of wine commercially. It was bottled about 4-5 months ago, and isn't made to age long. The wine is easy drinking, juicy and delicious, with smooth, mild tannins and bright red and black fruit. Excellent on its own, although you could easily drink it with pizza or burgers. You could even chill this wine if you'd like. This type of wine is not what many people expect from Tannat. 

The 2022 Cerro Chapeau Castel Pujol Folklore Tinto ($23.99) is made from 80% Tannat and 20% Petit Manseng (a white grape), from the Rivera region. In 1975, Quico Carrau Pujol, in collaboration with the University of California Davis, sought for a vineyard spot which would be conducive for the first virus-free vines.  They found some land in Rivera, Cerro Chapeu, planted vineyards, and in 1997, Pujol began designing a winery.  

The Tannat grapes were fermented with the skins from the first press Petit Manseng, an old technique intended to give more flavor to the Tannat. With a 13% ABV, it possessed good acidity, smooth tannins, and plenty of black fruit favors, with subtle spice notes. Delicious and easy drinking, this would be another excellent pizza and burger wine, although it could pair well with a steak too. 

The 2018 El Capricho Aguara Tannat ($50), with a 14% ABV, is made from 100% Tannat, from a single vineyard site in the Durazno region. It's a relatively new winery, having planted grapes in 2003-2004, and currently owning only 7 hectares. The site for these grapes is more inland, in a warmer area. The property has a number of red foxes on the property, so they placed one of the wine label. This wine spent about 18 months in new French oak and then 15 months in the bottle. This is a complex and muscular wine, with stronger tannins, rich dark black fruits, a spicy backbone and a lengthy, appealing finish. An elegant powerhouse of a wine, perfect for steaks. It's not cheap, but it's worth a splurge.  

Finally, there's the 2020 Alto de la Ballena Tannat-Viognier, with a 14.5% ABV, and made from 85% Tannat and 15% Viognier from the Maldonado region. The winery's name roughly translates as "high of the whales," and it was founded in 2000 with the purchase of 20 hectares of land in the Maldonando region. The grapes for this wine were co-fermented together, similar to what's done in Côte-Rôtie. It was a less powerful, sweeter and and smoother wine than the previous one. It spent about 9 months in American oak, and it shows more of that oak influence. 

So, have you enjoyed any Uruguayan wines recently? If not, seek some out. If you have, share your impressions. 

Rant: Don't Travel Without A Plan!

In less than two weeks, I'll be traveling to Portugal for a week, visiting the Vinho Verde region, the Douro and the city of Porto. I know that many other people have begun traveling again after all the prior restrictions during the pandemic. 

Now, on these trips, whether it's a short day trip or a two-week vacation, your time is limited at your destination. How do you maximize your enjoyment, considering your limited available time? I think the answer is simple: Research before you depart. 

Whenever I go on a trip, I do plenty of research beforehand, especially seeking food and wine spots, from restaurants to markets, from wine stores to wineries. I have other interests as well, and seek out places which meet those interests too. I want to know about some of the best and most interesting places before I get to my chosen destination. I want to know which places are closest to my hotel, those places I can easily walk to and those places I might need to drive to, or take an Uber. 

For my upcoming trip to Portugal, I have made plenty of plans, places I wish to visit and see. However, the plans are flexible, ready to adapt to whatever circumstances might arrive. And there is plenty of time built into my plans for simply wandering around some areas, hoping to stumble upon other place of interests. 

I enjoy finding special surprises, but you can't just rely on happenstance if you want a thoroughly enjoying trip. It can be a mixed bag, sometimes finding a good place, and other times being very disappointed. And you'd likely also miss some fascinating spots that never came within your usual travels, even though they might have been nearby. I want to minimize my potential disappointments, so I do my research first, as should you. 

I might visit an area only once and never return, or not until years later. Thus, I want to experience the best of that area that I can, and that is unlikely to happen without at least some research. A prepared traveler is more likely to have a better and more thorough time, getting to sample the cream of a city. I strongly doubt I would get lucky and just stumble upon all of the great places with any sort of plan. 

There are some places you might never stumble upon, because they are hidden away, in more remote areas. They might be well off the established tourist routes, or simply difficult to find as they are but one of dozens of similar places in the same region. I want advance information and only research will bring that to me. 

Online research about most travel destinations is relatively easy. All it takes is a little time and you will have almost anything you need. Plus, you can always ask your friends and others on social media for advice and recommendations. Yes, with all this research, you will have to weed through some useless information, but the search is more than worthwhile. It has definitely made my prior journeys so much better.

So why do some people remain ignorant travelers? Why do they fail to do the proper research before traveling? Why take such a huge risk, especially when you may only get a single opportunity to explore a new region?

When you travel, do you do research first, or just wing it?