I went to my first wine dinner with a couple of friends from class on February 23, 2012. It was a short ride to The Palisades Restaurant, located in a small town tucked away in the hills.
The Palisades Restaurant has a unique quaint and rustic feel. I would definitely like to go back again, possibly bring a date, and I would recommend this restaurant to anyone interested in little unique and enjoyable places.
bar side
seating side
The wines we sampled that evening were Sangiovese. According to the restaurant's wine sheet:
Sangiovese is a red Italian wine grape variety. Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello. Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Sangiovese was already well known by the 16th century. At least fourteen Sangiovese clones exist, of which Brunello is one of the most regarded. Italian immigrants brought Sangiovese to California in the late 19th century, possibly at the Segheshio Family's "Chianti Station," near Geyserville. But it was never considered very important until the success of the Super Tuscans in the 1980s spurred new interest in the grape. In 1991, there were nearly 200 acres planted with Sangiovese. By 2003, that number rose to nearly 3,000 acres with plantings across the state, most notably in Napa Valley, Sonoma county, San Luis Obispo, Santa Barbara and the Sierra Foothills. In Washington State, winemakers are seeking out locations that can highlight the varietal character of Sangiovese. These young plantings in areas such as Walla Walla and Yakima Valley have so far produced wines with a spicy and tart cherry flavors, anise, red currants, and tobacco leaf notes. Other areas in the US with sizable plantings of Sangiovese include the Rogue Valley and Umpqua AVA in Oregon, the Monticello in Virginia and Texas Hill County in Texas. In Canada, there are some plantings of Sangiovese on the Niagra Peninsula.
the waiter bringing the wine!
We sampled three different types of Sangiovese wines: Barnard Griffin - Rose of Sangiovese 2010, Tiamo - Organic Chianti 2009, and Ingleside - Sangiovese 2008. In addition, we paired these wines with food: parmagianno reggiano with olive oil and crostini, chicken and mushroom ragou't, and cauliflower in bagna cauda.
Barnard Griffin - Rose of Sangiovese 2010, Tiamo - Organic Chianti 2009, Ingleside - Sangiovese 2008
cauliflower in bagna cauda, parmagianno reggiano with olive oil and crostini, chicken and mushroom ragou't
Barnard Griffin - Rose of Sangiovese 2010
Shop review: Founded in 1983 by Rob Griffin and Deborah Barnard, Barnard Griffin has been producing Award Winning wines for over 30 years. Barnard Griffin Winery is situated in south-central Washington at the confluence of the Yakima, Columbia, and Snake rivers, in the heart of Washington State's wine country. The 2010 Sangiovese Rose is sourced from 3 vineyard sites in the Columbia Valley, and boasts gorgeous melon, pomegranate and cherry fruit with hints of pineapple and rose petal. Dry and flavorful with a pleasant underlying minerality. Quite food-friendly, as well as a great stand-alone wine.
My review without food: On the nose, I could smell strawberries and cranberries, with an underlying hint of soap and bubbles. The taste of the mid-palate was very smooth and the taste of pomegranates came through. The finish was smooth and very easy to drink.
My review with food: With cauliflower, it was refreshing with a light tartness. With cheese/crostini, there was a rich taste of strawberries and cream/yogurt. With chicken/mushroom, more of a heat feel came through, creamy, and tasted like berries and cream.
Tiamo - Organic Chianti 2009
Shop review: Tiamo, which simply means "I love you" in Italian, is a line of varietal blends that represent top quality wines from the best growers in their respective regions. All of the Tiamo wines come from small growers and cooperatives and are blended by the owners of Tiamo, Melvyn and Jane Master. The wines that are selected are shipped to Trento where they are bottled. On the nose the Chianti is intense and fruity, with persistent aromas of spices and licorice. On the palate, it is full-bodied, with great acidity and balanced tannins.
My review without food: On the nose, it smells of spices and charred wood. The mid-palate was full bodied, astringent, and tasted of burnt baking. The finish was dry.
My review with food: With cauliflower, it tasted like dirt and grass, did not change the flavor much. With cheese/crostini, there was a spicy mid-palate and creamy finish. It heightened the spices and heat. With chicken/mushroom, the taste was very creamy and again it heightened the spices. It was a good pairing with the chicken.
Ingleside - Sangiovese 2008
Shop review: Opening in 1980, under the direction of Doug Flemer, Ingleside VIneyards is one of Virginia's oldest and largest wineries and produces over 18 varieties of wine from estate-grown grapes. For thirty years their hand-crafted wines have won numerous awards and top honors in state, national and international wine competitions, such as the Virginia Governor's Cup Competition, San Diego International Wine Competition, as well as the London International Wine Spirits Competition. The grapes were fermented on the skins at approximately 87 degrees F. with the cap punched. The wine was pressed at dryness followed by non-induced malo-lactic fermentation; then aged 16 months in barrels. Exhibits wonderful aromas of dried fruit such as prunes and dark cherries. A medium body wine with soft tannins and good depth on the finish.
My review without food: On the nose, it smells like oak and dirt with spices. An interesting smell of copper/pennies really comes through. The mid-palate tasted full and oaky, with hints of vanilla. The finish is dark like black cherries.
My review with food: With cauliflower, it tasted like strong spices, earthy, with a comfortable finish. With cheese/crostini, it was very peppery/spicy. The finish was smoothened by the cheese and gave it a creamy finish. With chicken/mushroom, it was not as spicy compared to the cauliflower and cheese/crostini but had a rough taste.
cheers!
