Wine of the Day

Clutching forks and knives to eat their bacon

Time for the Wine Dog to go to her happy place.  Apparently my spelling and grammar are better in my happy place.  Besides they say as long as the first and last letter are correct the human brain can figure out what you’re talking about.  I don’t know what happens when the sentence is “Who dat?”.  And I’m thrilled to see all the commenters.  Serious.  Keep it up.  I love it.  Well most of it.

We all know what a great fan I am of Cathy Corison and her really amazing body of work.  Well another guy who is all wrapped up in that story is Phillip Titus.  He is currently the winemaker at Chappellet.  Cathy Corison was the winemaker at Chappellet when I first heard of her back in the mid-80’s.  There was an article in the San Francisco Chronicle about the women of wine.  Back in 1984 there weren’t too many of them.

Anywho, this is actually about a sweet little bottle of wine I found out about last night at the Pleasant Hill Wine Merchants.  Sparrow Hawk Sonoma County Cabernet Sauvignon.  It’s made by the Parsley Family.  They make négociant wine.  Négociant wine is wine made for a specific seller.  The BevMo nickel sale is full of négociant wine. That Valentin I like so much is a négociant wine.  The Parsely Family make Silver Stag.  It is a mainstay on the menu at Morton’s but you can’t find it very many other places because it’s made for Morton’s.  I don’t know who Sparrow Hawk is made for, but the Sonoma County Cabernet Sauvignon was made by Phillip Titus.  Seriously.  And the Pleasant Hill Wine Merchants have it for $24.99, $19.99 for club members.

This is a real cab.  And Mr. Titus knows real cab.  He make the Chappellet Signature Cabernet Sauvignon which can be found in the Wine Spectator’s Top 100 every year.  That Sig Cab is a good’en.  And this little Sparrowhawk is a good’en too.  It smells a lot more expensive than it is.  It has good fruit on the front but isn’t a fruit bomb.  It’s a fresh wine so it’s not going to have the developed elegance yet, but it’s got the structure to develop it.  Parsley keeps the source of the fruit under wraps.  That allows them to continue to get great essentially over flow juice from vineyards for a decent price.

At home I opened the Fort Ross Pinotage.  Why?  Because I had a pork tenderloin on the grill.

I was out of chipotle peppers so I made a dry rub out of brown sugar, California chile powder, Ancho chile powder and New Mexican chile powder.  (3 parts each) Then I added 1 part cinnamon and 1 part allspice and rubbed down the meat.  Threw it on the grill and it came out awesome.  As far as that Fort Ross is concerned…

It had the earthiness of a Pinot, some vanilla, oak and Earl Grey in the back palate.  Gentle tannins and a refined finish.  Very interesting wine.

So said the Wine Dog back a few days ago.  And I concur with myself.  Excellent wine with an amazing pork tenderloin.  I don’t know how I stand myself and I sure don’t know how y’all stand me.

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