Cheers Wine of the Month, March

Two Selections from Matchbook

$10.99 All Month!

Regularly $14.99!

We have been fans of Matchbook for a long time now and we are really happy to feature them this month! here are the details:

This lusciously opulent wine has all the richness without the excessive oak and butter that characterize most California Chardonnays. Wonderful aromas of pineapple, pear and orange flower honey are prominent with undertones of toasty oak. There is a kiss of orange blossom perfume in the background. Flavors of apple butter and cinnamon toast are balanced by a good dose of lemon zest and a crisp, mineral finish. Pair this lovely Chardonnay with roast chicken or risotto or a salad of apples, pears and sharp cheese.

2007 MATCHBOOK TINTO REY

Tinto Rey means “Red King.” Tempranillo is the king of Spanish red wines and one of the most important varietals in our Matchbook Vineyard in the Dunnigan Hills. The Spanish  varietals Tempranillo and Graciano contribute spicy red berry fruit flavors; Syrah adds rich flavors of black cherry and blueberry; the spicy cedar and tobacco notes are from the cool weather Cabernet Sauvignon; a touch of Petite Sirah pumps up the tannins, the rich color, and adds a little pepper spice.

TASTING NOTES

 Blend: 44% Tempranillo, 36% Syrah, 13% Cabernet Sauvignon, 5% Graciano, 2% Petite Sirah
Production: 6,900 cases

GROWING SEASON

 2007 was ideal for us in Dunnigan Hills. The late rains hit after flowering and fruit set and before veraison causing no damage. Warm weather followed allowing us to harvest in late August through early September.

WINEMAKING NOTES

 After one day of cold soak, the tank was bled to concentrate the flavors. We pressed off at three to zero Brix after an eight day fermentation to allow brighter, cleaner fruit expression and to avoid heavy tannins. After two aerative rackings, the wine went down to barrel in October 2007. The final blend was created in May of the following year.

I don't get excited about Chardonnay very often, but I really dig this new addition to the Cline family!

Sandra M. has a question:

I like a “buttery” Chardonnay, how is the butter flavor I like achieved? Thanks!

-Sandra

Thanks for the Question Sandra we get the Butter question a lot here is a rather technical answer hope it helps:

The smell and, to a certain extent, the taste of butter is present in many wines. How did it get there you ask? In two ways, I’ll tell you.

The reason we smell and taste butteriness in a wine is because there are perceptible amounts of chemicals that give butter its aroma: diacetyl. In most cases, this diacetyl is a by-product of malolactic fermentation: a process whereby the sharp malic acid of grapes is converted into the creamier lactic acid of dairy products.

Another way for that butter smell to get into your wine is via barrel ageing. Most wines spend time ageing on oak barrels. This allows the wine to soften and integrate. In order to bend the wood into the barrel shape, the staves are heated over a fire. The exposure to that fire toasts the inside of the barrel, creating many complex compounds that add flavors, such as a buttery note, to some wines.

 Thanks again Sandra, if you have a question shoot it to: Phil@cheersmn.com

Cheers!