Monthly Archives: May 2014

Wine Tasting Notes from Kitchen on Cary

The WWS May Event at Kitchen on Cary was a huge success!  For those who attended and would like to reference the Virginia wines that were featured, here is a rundown of the tasting notes…  

For those who were unable to attend, we hope to see you in June at Rowland!

TRUMP SP BLANC DE BLANCS 2007 The vibrant Chardonnay aromas of Trump SP Blanc de Blancs are focused and complex, exhibiting notes of ripe apple and pear with hints of hazelnut and roasted almond. The wine is medium‐bodied with a creamy, finely‐beaded mouthfeel and a clean and zesty finish.  Patricia Kluge’s philosophy on sparkling wine is that it is not just for celebrations, but for all of life’s special moments! The elegance and finesse of Kluge SP Blanc de Blancs make it the perfect accompaniment for seafood, especially sushi, oysters, and grilled tiger shrimp.

HORTON VIOGNIER, VIRGINIA 2012-The wine starts out with juicy aromatics of honeydew, apricot, honeysuckle and warm apple pie, with hints of oak. Mouthwatering flavors of peach, pear and honey are integrated with hazelnut and citrus.  Peachy-tasting, with soft vanilla notes, pretty floral components and a spicy finish. This wine displays excellent balance and weight with a rich, round mouth feel and lovely finish.  This wine is soft and easy to drink.  Enjoy alone or pair with crab cakes, shrimp and pasta.

WHITEHALL VINEYARD CABERNET FRANC, MONTICELLO, VIRGINIA 2012  This Cabernet Franc exhibits a beautiful nose, with touches of smoke and spice weaved into the pure fruit aromas, that lead to lively, fresh, crisp berry .  It is medium bodied and often shows a bit of green bell peppers also herbaceous accents of tobacco and dark spice.  In the mouth it has red fruits that lead into bright tastes of raspberry and cherry with a black-pepper finish. The wine is ultimately quaffable – a perfect accompaniment to lighter red meat, particularly lamb, veal, and chicken – even salmon if the fancy takes you.

WILLIAMSBURG WINERY ROSE, VIRGINIA Varietal: Blend: 94% Merlot, 3% Traminette, 3% Vidal Blanc-The 2011 is showing bright strawberry, raspberry, and cherry along with a hint of apple, banana and grapefruit. These fruit nuances are nicely balanced with the creamy vanilla and earthy character. The finish has just a bit of minerality to balance out the entire wine.  This is a perfect picnic wine.  Wonderful to have on chilled down on a hot day, deck or river.

BARBOURSVILLE VINEYARD PHILEO, VIRGINIA– A propriety, non-vintage blend predominantly of Moscato Ottonel and Traminer Aromatico.  A truly beautiful and friendly dessert wine, with a brightly refreshing sweetness indebted to a carefully preserved fruit acidity, for a cleanand disarmingly elegant finish. Food Pairings: Poached pear tart with crème anglaise. Vanilla bean ice cream with marinated strawberry Crême brulee