Goose Ridge G3 2006 – Red Wine

Sep 15 2009

On my way to Wine Wednesday at Zinful in downtown Kennewick, I’m sitting in the van thinking that I didn’t know one wine from another. I’m not an experienced wine drinker. I never understood why people drank wine if it tasted like “that.” I always thought that wine was meant to be drunk with food. I didn’t realize that it could be an alcoholic beverage that could be drunk alone such as a beer or a margarita and that the taste is savored and compared. I come from South Texas. The common bottle of wine I would find in people’s fridge was the gallon jug of Lambrusco or the classic boxed wine. This was rolling with the “high society.” This is what I knew of as “wine.” Yeah, I can hear your reactions to that. I’m learning. I’m learning.

We grabbed a table next to Claire and Shelly . Staring at the menu, trying to figure out what kind of wine to order, Craig mentioned that I wasn’t familiar with wines and didn’t know what to order. Claire asked me if I wanted to drink a red or a white wine this evening. I thought white would be a good choice, but quickly interceded that I would prefer to drink red tonight.

With excitement, Claire suggested that we should try the Goose Ridge G3 2006. I’ve always thought that any red wine I tasted was bitter. The white wines were less bitter and had a different flavor. So okay, let’s try it out. We ordered a bottle of the G3.

The bottle arrived and my glass was poured. The initial smell of the wine came on strong. The smell of cherry and vanilla were distinctive to my nostrils. The color was a deep red and when I took the first sip, I was surprised of its rich flavor. Yes, it did have a slight “bitter” taste as a non-wine drinker would think, but it is smooth and explosive to the palate. It did not possess the heavy after-taste as other wines I have tried. This was very good.

The Goose Ridge G3 2006 is a blend of 49% Syrah, 35% Merlot and 16% Malbec. The blackberry and dark cherry flavors are blended with vanilla and toasty oak as a result of the aging process of about 20 months in oak barrels both French and American. This intensifies the flavor in your mouth.

After several glasses of this very flavorful wine, I decided that I would definitely add it to my stock list. Still being new to the wine tasting field, I have to say that this was definitely a good experience. Thanks for the recommendation Claire.

From Lebanon, Via D.C: Get Out Your Summer Whites

Jul 17 2009

Have you ever wanted to just get away? I know I have, and I did just that last night in Washington, D.C, when I ordered a delightful Lebanese sauvignon blanc. I asked the waitress to bring out two tastes, one each of an ‘06 Domaine Wardy and a Clairette ‘06 Massaya Classic White.

While both were lovely (and within $0.50 of each other on the menu!), I chose the Massayax, a drier white than the Domaine Wardy.

The Domaine Wardy started out quite promisingly – it had a full bodied sweetness that, at first taste, was surprising and delightful in a muggy D.C. evening. However, the next sip several minutes later seemed overly sweet, almost cloying. If I were to order a full glass, I’d have to drink it quickly, before the glass warmed up.  I didn’t think that was the experience I desired.

Thus I ordered a glass of the Massaya – what this drier white lacked in depth of body, it made up for in sheer drinkability for the surroundings. The pale, golden liquid possessed a ethereal quality and the crisp finish ensured that I could sip it at my leisure throughout the meal. The refreshing quality decrescendoed over time, as the wine lost its chill, but the difference in experience seemed subtle, relative to the change I experienced with the Domaine Wardy. I found pleasure in the simple fact that the Massaya did not degrade during my meal. Instead, it seemed to develop a more complex quality as the meal progressed.

Try the Massaya for a bit of escapism. For what it’s worth, the sauvignon blanc was more realistic than a round trip ticket to Lebanon.

An drank the Clairette ‘06 Massaya Classic White ($7.50/glass) at Lebanese Taverna in Washington, D.C. She paired the wine with chickpea and fava bean fritters served with tahini;  hommos with spiced ground meat, pine nuts, almonds, & olive oil; sliced rotisserie lamb and beef served with tahini sauce; a mixed vegetables medley sauteed with garlic sauce and a Lebanese salad. It was DELICIOUS!

For taste, color, scent, experience and complexity, An gives the Clairette ‘06 Massaya Classic White a 4.