Wine Blogging Wednesday #50 Announced: Wine for the Great Outdoors

I went to school in Massachusetts. Every fall, the college granted us an unexpected day off called "Mountain Day" to enjoy the great outdoors. If you woke up and the college's bells kept ringing at 8 AM instead of stopping on the eighth chime, you got a day off. Lots of colleges in New England do it, and it left me with an insatiable desire between September and November to play hookie and soak in the sights, smells, and sounds of this magical season. (Colby-Sawyer students on Mt. Kearsarge in 2006)

Now I get to have grown-up Mountain Day with wine--thanks to the Russ the Winehiker. He's our host for Wine Blogging Wednesday #50, and he is asking the following question: which wine would you pour in the Great Outdoors?

According to Russ, "You get bonus points for choosing a wine that is made locally to you, double bonus points for sharing the name of the wilderness you would walk in, triple bonus points for sharing the name of the trailhead and how to get there, and a gazillion bonus points for actually walking that trail, enjoying your selected wine on a post-hike picnic, and describing your day of outdoor adventure for your readers."

Post your ideas on October 8, and leave Russ a comment once you've posted with a link to your blog. See you back here in a few weeks to tell you which wine I'd pack for some post-hike refreshment.

Brought to You By the Letter "B": Betsy's Backacher Bottle Blond

Remember Wine Blogging Wednesday 47--the one brought to you by the letter "S"?

Today I've got a wine for you that's brought to you by the letter "B."

It's the 2006 Spann Vineyards Betsy's Backacher Bottle Blond from the North Coast AVA. ($15.69 from an independent grocery store; you might be able to get it near you for between $14 and $18)

This was one of those wines you pick up and it's unexpectedly fantastic. When I finished it, I couldn't help thinking that it was a great candidate for all around house white with its blend of viognier, semillon, and chardonnay. Depending on what food you pair with it, different nuances will be picked out in the wine. We had it with Jamaican Jerk marinated tuna that I flung on the grill and served with some mango-rice, and it behaved like a Gewurztraminer--all spicy with tropical fruit flavors.

When it comes to the aromas,they are very typical of both Semillon and Chardonnay with scents of Golden Delicous apple and pear. Then you get a faint whiff of peach from the Viognier. Because of the combination of medium- and full-bodied grapes that go into this wine, it feels soft and round in your mouth with flavors of white nectarine, peach, and apple. The wine has a very juicy, almost lip-smacking finish, so it's a good thing it's such an versatile excellent QPR option when you are looking for a white wine to stand up to fall's richer, heavier meals.

This is one of the most interesting white wines I've had in a long time--probably because it's a blend, and therefore has a little multiple personality thing going on. But I really recommend it for just that reason--with few exceptions, this wine will go with everything on your dinner table. And don't be surprised if it turns up in my list of Thanksgiving wine picks for just that reason.

Today on Serious Grape: Bullish on Beaujolais

It's not just me.

Everybody from Eric Asimov to Brooklynguy to Dr. Vino is bullish on Beaujolais. (photo by jetalone)

Is it fall?

Is it the falling stock market?

Is it fiscal responsibility?

Who knows.

But I'm drinking Beaujolais these days. Click over to my Serious Grape column on Serious Eats to see which wine I opened up earlier this week.

When your stock portfolio and retirement accounts are in dire straits, having great value go-to wines is all the more important. If you've got other grapes and regions that make you feel bullish, let us know in the comments below.

Homesick for Spain--Again.

I just watched the first episode of the new PBS series Spain--On the Road Again.

Can somebody please book me a ticket to Madrid ASAP? I miss it, and I was only there a few months ago.

The concept behind the series was that Mario Batali and Mark Bittman decided to eat their way through Spain. Then Gwyneth Paltrow decided to join the roadtrip. On the philosophy that three was a difficult number, they invited Spanish actress Claudia Bassols to join the crew. The result, if the first episode is any indication, is a wonderful glimpse into the sights, sounds, smells, and--most importantly--taste of Spain.

Their gastronomic journey through Spain shows how seriously the Spanish take their food and their wine, and it's a fabulous introduction to the connections between what Spaniards eat and the land and regional traditions of this country.

Don't watch it if you're hungry or thirsty, though. I got through the episode with some olives, Spanish chorizo, and a chunk of Manchego, all washed down with the last of my Twisted Oak River of Skulls Mourvedre. But most important, don't miss any of this series. You will soon be able to get the companion book, but until then visit their website and blog, set your DVRs to record the latest episode, and check out the recipes. Get some Spanish wine into the house, and sit back and treat yourself to some armchair travel during the next few weeks.

Full disclosure: watching this program may make you homesick for Spain, even if you haven't been there yet. Viewer discretion is advised.

The River of Skulls: A Halloween Tradition, Since 2008

I've started a new, grown-up Halloween tradition.

I took a tasty journey down the River of Skulls, the latest special bottling from Twisted Oak. Yes, that's the label. See why it's perfect for Halloween?

The 2006 Twisted Oak River of Skulls is made from 90% Mourvedre and 10% Syrah. If you've found Mourvedre to be dusty and muddy in its flavors and texture, you clearly haven't tried this wine. This is a big red that's surprisingly light on its feet. It starts out with a bright ruby color. When you swirl it in the glass and then sip it, you will find it has a decadent, silky texture. I smelled cherry jam, cinnamon and baking spice--which gives it a very autumnal feeling. The flavors reminded me of cherry pie, allspice, and clove. Then I got a deliciously dark and smoky aftertaste that is in beautiful balance with all the fruit. But the best thing about this wine is the gorgeous, lip-smacking acidity. This is a wine with structure, and has the acidity that will make it age nicely over the next three to five years. If you can resist its considerable young charms right now, that is. Excellent QPR, even though it's a bit more than you might be used to spending on Mourvedre at around $35. But I can say without hesitation that it is also the best Mourvedre I've ever had, so it's well worth its price tag.

What to have with your River of Skulls? I tried a dish that is fast, and can reasonably fit a Halloween theme: a whole wheat spaghetti dish sauced with a lamb and cumin-spiked tomato version of the more traditional Spaghetti Bolognese. This pasta was robust, nutty, and aromatic--and therefore the perfect pairing for this bright, well-structured wine. The wine helped to keep the dusty cumin taste from getting to heavy, and the wine's acidity made it an ideal partner for the tomatoes. And Mourvedre and lamb is a match made in heaven. Try it when you get home from taking your kids trick-or-treating, or make a big batch and have your friends over for some River of Skulls and bowls of pasta to celebrate the night when witches and ghosts come out to frolic.

I received this bottle as a sample. If you want some, head over to the Twisted Oak website immediately and sign up for the allocation since there is limited availability due to the small number of cases produced. It will set you back between $28 (if you're in the Twisted Few wine club) and $35 a bottle (the regular price). As allocations go, this is a reasonable splurge. I'd suggest buying it in multiples now, while you can, so that you can have some this Halloween, and the next, and the next. I'm going to be really interested to see how this wine ages.

Why should the kids have all the fun? This is way better than a Twix bar. Trust me.