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Wine Reviews

Dining - Wine Reviews

Roudon-Smith Winery Cabernet Franc 2006

Roudon-Smith Winery Cabernet Franc 2006

Plus Upcoming Wine Events
Although I had a huge dose of jet lag, having been back home from a month in Europe for a matter of hours, I hightailed it out to Roudon-Smith Winery on a cold and rainy Saturday in December. After all, it was their annual holiday event of wine and chocolate tasting, and—chocoholic that I am—I did not want to miss out on some delicious chocolaty samplings with some of my favorite wines.

My husband was already at the winery when I arrived—going straight there from a meeting—and standing under the redwoods to save me a parking space. Roudon-Smith is in a bucolic setting a couple of miles down Bean Creek Road in Scotts Valley. It’s owned and operated by Annette and David Hunt and their partner Al Drewke. All of them were there to greet us and chat about wine— and the inclement weather.

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Dining - Wine Reviews

Quinta Cruz 2008 Verdelho

Quinta Cruz 2008 VerdelhoThere’s an old British song that goes: “Have some Madeira, m’dear. You really have nothing to fear.”

This song came to mind when I bought a bottle of Quinta Cruz Verdelho. The Verdelho grape, like the famous Madeira, both come from Portugal. Verdelho has been cultivated since about the 1400s in a region of Portugal that makes dry wine—and is also one of the grapes used in the making of Madeira.

It takes somebody like Jeff Emery, a master winemaker better known with his other label – Santa Cruz Mountain Vineyard—to want to make something really different. He most certainly likes the challenge of steering away from the usual – preferring to make a wine that’s a step or two from the mainstream—and he started the Quinta Cruz label with this goal in mind.

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Dining - Wine Reviews

Equinox Blanc De Blanc 1997

Equinox Blanc De Blanc 1997 What do you need most when there’s a celebratory occasion? Why, champagne, of course. How can you make a toast to the bride and groom, or mark the festive time of New Year’s Eve, without a glass of bubbly.
We are blessed to have Santa Cruz local Barry Jackson, winemaker extraordinaire, to turn to for some of the best champagne-style wine around. Because it’s not allowed to be called “champagne” unless it comes from the Champagne region of France, then “sparkling wine” is the accepted lingua franca.
But Jackson’s sparkling wine, made in the methode champenoise style, is equal to anything you would find that’s made by our Gallic friends. A taste of his 1997 Blanc De Blanc ($50) is the proof of the pudding.
I was recently in Europe for a month sampling wines in the South of France and regions of Spain. One of the highlights was visiting Codorniu just outside of Barcelona. This famous champagne maker is a huge business, but I find it just as much fun to visit Jackson’s small operation.
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Dining - Wine Reviews

Chaucer’s Cellars Raspberry Wine

Chaucer’s Cellars Raspberry Wine

Searching for a bottle of local wine in Deer Park Wine & Spirits in Aptos, I came across a raspberry wine made by Chaucer’s Cellars ($13 for 500 ml.). Chaucer’s dessert-style fruit wines are absolutely delicious because they’re all made from 100 percent pure fruit without any artificial flavorings. As the holidays are coming up, this is just the kind of wine to crack open after dinner to enjoy with dessert—or even if friends come over and you just want to offer something different. It’s a sweet wine, of course, so it can actually be served instead of dessert. Chaucer’s suggests serving it with soda, champagne or over the rocks, with ice cream or cheesecake or in a cobbler. Personally, I like to pour a little glass of it and enjoy it as you would a liqueur.

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Dining - Wine Reviews

Soquel Vineyards 2006 Syrah

Soquel Vineyards 2006 Syrah

Twin brothers Peter and Paul Bargetto own and operate Soquel Vineyards with their partner Jon Morgan. Although the Bargetto brothers are related to the Bargettos of Bargetto Winery fame in Soquel, they are a separate entity when it comes to their winery. But winemaking most definitely runs in the family – with a little bit of Pinot Noir and Zinfandel coursing through the Bargetto family’s veins. Peter and Paul’s grandfather actually started Bargetto Winery in 1933, so winemaking is very much a family tradition.

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Dining - Wine Reviews

Pelican Ranch Winery 2008 Chardonnay

Pelican Ranch Winery 2008 Chardonnay

Pelican Ranch Winery makes a good Chardonnay. After all, the owner and winemaker, Phil Crews, is a professor of chemistry at UC Santa Cruz, so he certainly knows a thing or two about blending and fermenting—be it wine or chemicals.

This particular Chardonnay, a 2008 Los Carneros Napa Valley, Mitsuko’s Vineyard—is really luscious. Phil professes he made it to be “bold and delicious”—and he’s succeeded. Some Chardonnays are crisp and light, but this one is more complex with heavy fruit, toasty oak, vanilla and butterscotch from the full malolactic secondary fermentation. Notes of ripe pear and apple are in there also, with a hint of vanilla. All in all, it’s a lovely Chardonnay, which would pair well with almost anything. Certainly the “toasty oak” in the wine is not overwhelming, which can really detract from the refreshing flavors of a good Chardonnay.

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Dining - Wine Reviews

Trout Gulch Vineyards 2007 Chardonnay

Trout Gulch Vineyards 2007 ChardonnayGerry Turgeon has been making award-winning Chardonnay since 1988. Until very recently, his Trout Gulch Vineyards never had a tasting room open to the public. I have seen Turgeon here and there at many wine events such as Passport and the Vintners’ Festival—usually pouring at a restaurant or other location. Now all that has changed since he moved in with the Surf City Vintners. Trout Gulch (named for its location on Trout Gulch Road in Aptos) deserves its own tasting room on Swift Street—and even though it’s not open every weekend, you can easily find their wines at most wine bars, restaurants and in local supermarkets.
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Cedar Street Video to close after 10 years at downtown location

 

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With a new wave of startups, the future of Santa Cruz tech looks more promising than ever
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