Roman ‘za

Roman ‘za

Roman style pizza, holy yum. Triple beam is a new and groundbreaking pizza joint in Highland Park, east of the 5 freeway. The way this pizza place works is you show with your hands how much you want and you can try as many of the pizza’s they have. This establishment has a wine shop, Highland Park Wine, a restaurant and bar, Hippo, and Triple Beam, the pizza place.

Hippo, which just opened around last week to the public showcases fresh and creative dishes for a casual yet lively dining experience.

IMG_1929

  • The wine list: VERY good. From Sherry on tap (my dream come true) to orange wine. With a showcase of wines from around the world, you feel more inclined to experiment. The incredible staff behind the bar are also A++ with suggestions for pairing.
  • The Sherry is “Aurora” from Bodegas Yuste Manzanilla, the MV next to Sherry on a menu stands for Multi Vintage, which can be explained by the mixing of vintages in the Sherry process.
  • Don’t forget – Sherry is sold and served in smaller bottles and pours. 750ml bottles and 3 oz pours.
  • In case you missed my previous post on Sherry, learn more about it here.

IMG_1925

The entire building was bought by the owners of Silverlake Wine (my second home apparently), therefore the wine selections are spectacular. The wines at Triple Beam are changing constantly but are all natural wines. There is something extremely enchanting about a lavish looking slice of heirloom tomato pizza, a rosé from Spain and an outdoor patio with twinkling lights and a warm atmosphere.

  • Triple Beam also offer $20 bottle specials for a showcased wine. THIS IS IMPORTANT. This is not only inexpensive for the incredible bottle and producer, but it’s a great way for new producers and unseen labels to be showcased with incentive.
    • The $20 bottle yesterday was a 2016 Garnacha Rosado, “Lechuza” from Spain. Served at the perfect chilled temperature, a task that some restaurants fail to do accurately. A dry wine with a berry, honeysuckle flavor and a fresh, lemon and floral aroma.
    • Paired perfectly with: one slice of pepperoni pizza, one slice of sausage pizza and one slice of heirloom tomato pizza. Delicious.

IMG_1931

Have you been to these Highland Park game changers? If not, GO. Word is spreading and popularity is growing. Enjoy!!

Natural Wine

Natural Wine

The talk of the town. Natural wine is making waves in the industry. For a wine to be considered ‘natural‘ this refers to the farming and fermentation processes. Agricultural and the farming industry have been forced to participate in organic and biodynamic farming in order to appeal to this new consumer, the healthy consumer. The consumer who is avoiding chemicals, animal testing, harsh minerals and excessive water usage. The key to a natural wine is the lack of additives and experimentation within the fermentation process, allowing the wine to completely reinvent itself on it’s own.

How I would think about this: similar to kombucha, or living yeasts, the natural wine is a living organism. No sulfur additives or chemicals were used to transform it into a particular byproduct. According to Raw Wine, a natural wine contains the living microbiology because the fermentation process was entirely natural. This Raw Wine article in particular is extremely detailed and fascinating and will give you a better idea of WHAT you are consuming and HOW it was made. Questions we should be asking about everything we drink and eat! Definitely give the entire article a read if you are more interested in this topic!

This is not to say that wines that are not natural ARE BAD. Absolutely not. It is just a different process to make and create a fermented beverage. The wine characteristics are very different, more earthy, sometimes acidic. It depends on the wine, obviously. But innovation is key for this industry and after having an entire lifetime of tradition, experimenting and allowing a wine to speak for itself is expansive and exciting.

Uncork this bad boy.

IMG_0165
Martha Stoumen “Varietally Incorrect Viognier” 2017

I had the absolute pleasure of seeing Martha speak at UC Davis this spring. Martha received her Master’s at UC Davis and throughout a powerful career has worked in Tuscany, California, Sicily, France and more. She is an idol of mine and I was honored to find out more about her wines. Fun fact about her wines, she has additional red and white duos called Post Flirtation and I can’t say I have heard a better named wine in a long time!

From Martha’s website, this Viognier is grown on the east facing slope of the Starry Night Vineyard in Richmond, CA.

  • Viognier is a white grape grown in the Rhône Valley and Languedoc-Rousillon regions of France. According to Wine Enthusiast this white grape is typically blended and is most known for “floral aromas and stone fruit flavors.” Heart EYES.
44f3c7a0b9
Here is a better idea of the two regions from the Source: Carpe Diem

What is your favorite Natural Wine? I’d love suggestions!

 

“Sweet Sherry Wine”

“Sweet Sherry Wine”

Ba, Ba, BA. It was a play on words, because the Sherry wines that I love are not sweet at all. Sherry is a fortified wine made in Spain that refers to a specific process and system to it’s production. Sherry is a white wine, made from white grapes in the Jerez region of Spain. Where wine in France is made at a Chateau, Sherry in Spain is made at a Bodega.

How it’s made:

The system to make a wine so enthralling, spunky and expansive on the sense, is referred to as a solera. From the website SherryNotes, this system is fractional. The barrels are arranged in criaderas which hold all wines of the same age in each row. This system is a method of aging and blending between years and years of Sherry. When blending, you will take wine from the oldest criadera, you will then replace it with the same amount of wine from a slightly younger criadera and so on. A Sherry is a “blend of many vintages”.

Dry or Sweet:

The reputation of Sherry is typically that it’s an extremely sweet and pungent wine. Which it can be. Sherry has three more general types which refer directly to the length of their solera system, dryness and time aging.

  1. Manzanilla
  2. Fino
  3. Oloroso

The key to wine exploration is to try them all! Everyone has their own palette and understanding which (if any at all) your palette fancies the most is not going to be understand reading a blog post, but instead trying and understanding each and every bottle available to find out which one is perfect for you! A Fino sherry is my favorite but when I am dining out I love a good Manzanilla.

What to pair it with:

  1. Fish, white fish (tilapia, halibut) or even salmon and tuna. Pair this dish with sautéed spinach or rainbow chard. Add a side of white or brown rice. The simplicity of the dish pairs extremely well with the tangy and sharpness of the Sherry.
  2. White sauce pasta or a seafood pasta
  3. Pair a dry Sherry with any form of dessert, it combats the sweetness and pairs very nicely

If you are looking for a specific producer, Gutiérrez Colosía is carried by Coeur Wine Co in New York City / New Jersey. This fino was the sole fire starter for my love affair with Sherry.

IMG_5372IMG_5786

If you are in Los Angeles, fear not! I have again returned to Silverlake Wine and found another delicious option! But give Sherry a shot, try it the next time you see it on a menu, ask the Sommelier about the producer, educate and expand your knowledge of it.

55405422313__92D77E44-AB20-4C32-A5A9-DA9670CF46E155405425120__3083811D-2D95-4EDC-A5ED-16D76C0B5CF4

Forewarning: Sherry can be sold in smaller 75ml bottles for typically $10+, this is because there is a higher alcohol content and it’s not a guzzler, you sometimes only need 75ml. At restaurants, they can sometimes pour only 3oz, so ask your waiter ahead of time what the price on the menu refers to.

Have you had Sherry before? What other producers are a MUST try?

 

Pét Nat

Pét Nat

You have NOT heard it hear first folks. Pét Nat is a force of nature in the wine drinking community. Do you know what it means? If so, you’re a dime a dozen and I am very proud of you! If not, I will soon teach you what Pét Nat is and how I would choose to enjoy it.

Pét Nat is the nickname for Pétillant Naturel. A sparkling wine that is said to have predated Champagne. Fancy huh? According to VinePair, the main difference between champagne and Pét Nat is when the wine is bottled in correlation to the fermentation timeline. Pét Nat being bottled before the first fermentation has fully completed. This method is known as méthod ancestral.

What we know:

  1. It’s fizzy
  2. Originates from France
  3. Found both sweet & dry depending on producer
  4. Hard to make and control

What to pair it with:

  • When I think fizz, I also tend to think fruit. Not fruit in the taste or aroma, but pairing wise. I think a bubbly beverage is complimented nicely with melon, strawberries, cherries.
  • Cured meats and crackers. Cheese of course if you desire! The fizz and crispness could pair nicely with my particular favorite triple creme brie from Trader Joes, but also a goat cheese.
  • Apps or snacks. I would personally enjoy a Pét Nat with ^above, or in general appetizers and snacks. This wine is fresh with a bold personality.

My favorite Pét Nat thus far is hands down, Fossil and Till. Fossil and Till is produced in the Finger Lakes region of New York, by the one and only Eric Clemons of Coeur Wine Co. Fossil and Till is fresh, dry and made entirely from Riesling grapes. And have you seen a more fascinating label? The layers represent the terroir of the region and soil topography. YUM.

IMG_6368

Give Pét Nat’s a try, any season will work, but I sure have been craving them in the summer particularly. Do you like Pét Nats? If so, which would you recommend?

Peyrassol from Provence

Peyrassol from Provence

La de da, the French take the cake in a lot of sectors of wine. In my opinion. Many other regions are growing on me immensely, but French wine does offer some incredible terroir, tradition and pizazz. As I was sipping on La Cuvée de la Commanderie from Peyrassol in Provence, I started to become more and more curious about France’s largest Rose producing region and in some cases oldest wine producing region. Rose is very popular, but some rose’s knock your socks off. Props to Peyrassol.

Processed with VSCO with c6 preset

Provence is a region in Southeastern France. I did a little research about two hefty glasses  in and found myself on WineFolly.com, a spectacular resource for all things wine. Here is the link to the WineFolly website for more information on this spectacular coastal region of France that borders Italy and the Mediterranean Sea (sounds like heaven to me?).

This particular bottle of wine comes from the foothills of Massif de Maures. This Cuvee is made from Cinsault, Syrah, Grenache and Mourvèdre (all red wine grapes). The Peyrassol website describes a stainless steal aging process.

massifdesmauresvudenddesanges
Source. © Olivier Lanfranchi Heart of Var Tourism

This bottle of wine can be purchased, that I know of, in the Los Angeles area at Silverlake Wine. Follow them on Instagram for weekly tastings, and a global array of innovative winemakers and extremely appealing wine labels.

Enjoy this chilled and I would probably devour a melon, tomato and burrata salad to pair.

Viticulture

Viticulture

In a nut shell, here is a less than 300 word summary of what I am studying. The scientific term for grape growing is Viticulture. The term for winemaking is Enology. Both Viticulture and Enology have been around since the cavemen or in better terms “The Bronze Age”. Even Wikipedia agrees, there is evidence of these practices from the Neolithic period. Winemaking has come a long, long way. But you can’t say it’s not cool that through hunters and gatherers, the Han empire, medieval times, vikings and so on, everyone drank wine.

Cheers to that the next time you are polishing off a bottle of vino in your living room. You’re a part of history. Give yourself a pat on the back.

 

Exploring the Whole Wine World

Exploring the Whole Wine World

The first post. The most critical and important post to introduce this new website I started. It’s obviously about wine, fermented grapes and vines around the world, you know that wine is made from grapes right?? Nowadays we enjoy it in forms of rose, pet nat, champagne and many others. I started this website to aimlessly discuss my love for wine, review and interpret the wines that I drink and inform people interested in winemaking processes to help you understand the beautiful craft you are consuming. Welcome to your rabbit hole down into the Whole Wine World

 

Wine is permission to slow down. Just enjoy the show — Heidi Barrett