Danny’s selection for the Weekly Wine Pick is Argiano NC Confunditor 2007 Rosso Toscano, a Tuscan blend of 40 percent Cabernet Sauvignon, 20 percent Merlot, 20 percent Sangiovese and 20 percent Syrah.

“[It’s] a balance of red fruits, smoke and meat with a full body and pronounced—but integrated—tannins and acidity,” he says. “This one has Syrah thrown into the blend which is different and cool.”

Rated 91 points by Wine Spectator, 89 points by The Wine Advocate and retailing for about $25, Danny says this young wine is already great drinking, but he also has cellared a few bottles and is interested in seeing how it ages. (We Define Wine suggests a lifespan through 2016.)

Its fruit and smoke make it a good match for a strong cheese, such as Gorgonzola or Livarot. Danny also suggests pairing it with a good ribeye or lamb.

“I like to call these types of wine ‘Baby Super Tuscans,’” he says.

This “Super Tuscan” comes from Argiano S.r.l. Società Agricola, located just southwest of Montalcino. Its vineyards cover about 120 acres and receive “year- round south exposure during midday.” Countess Noemi Marone Cinzano acquired the winery in 1992.

Distributed by Vias Imports Ltd., Argiano NC Confunditor 2007 Rosso Toscano is one of seven Argiano varieties available stateside.

On the 7th day...

Sunday evening normally ushers in two emotions.  One is the anxiety around waking up on Monday morning to face the week’s unkonwns.  The other is tension from whether a glasses of wine (or two) will clarify or cloud the judgment I need on Monday morning.

If you decide that Sunday night is one of the best nights of the week to crack open a bottle, regardless of the cuisine or company, you’re not alone.  I found myself facing multiple reasons to stay up past my bedtime last Sunday:  Celtics, Oscars and wife with a stomach bug.  I consulted Cor.kz for the wine in my basement that I could admit to drinking alone.   Despite being an off year, I wanted to save the ‘97 Pontet Canet for a friend who is a fan of the property.   The next 4 on the list I had opened recently, so my choice was a Napa blend I had recently acquired from auction at a respectable discount.

The 2001 Merryvale Profile had appropriate color transparency and aromas of red fruit, cedar and chalk, which conjured memories of sailing an approach to the pacific northwest after a long year at sea.  Were I tasting blind, the first impression shortly after opening would have had me guessing 2005 vintage or later.  Fresh and fleshy with spongy tannins, the Bordeaux blend from St. Helena offered a hint of evergreen, olive, flint and other minerals.  At the end of the bottle the structure had softened a bit, and I was left wishing I had decanted for an hour.  This was one of a number of Napa reds I’ve had from the 2001 vintage that are running on all cylinders right now.

Though I woke up 20 minutes late the next morning, I was able to reflect on a great bottle while on my ride to the office.

Here are the details for her tasting:

Saturday, March 13, 2010
Whole Foods Market • Old Town
1700 Duke St,
Alexandria, VA 22314
12pm-5pm

The region produces both dry and sweet wines from Hungarian grapes, but the sweet ones are surely the crown and glory.  Like Sauternes from Bordeaux, Hungarians make Tokaji wines from late-harvest grapes that have shriveled on the vine after developing “noble rot,” a fungus called Botrytis cinerea. Who would have thought that rotten grapes could taste so good? It appears that a few hundred years ago German and Hungarian winemakers accidentally discovered the utility of this rot when they fell behind schedule with their harvests. They picked the shriveled grapes and fermented them anyway, which, to their surprise, produced fantastically sweet and delicious wines. Today, winemakers located in the handful of places where the right conditions exist (areas with misty, foggy mornings and dry, sunny afternoons) make these wonderful botrytized wines, which are pricey as the grapes must be carefully cultivated and hand picked.

The Hungarians have a unique method for making their botrytized wine. Employing mostly two local grapes–Furmint and Hárslevelű—the Hungarians sort out the the aszú grapes (those dehydrated by noble rot) and the unaffected ones into separate lots. They make a dry wine with the unaffected grapes, which they use as a base.  They pound the aszú grapes together to form a sugary paste that is then added to the dry base wine.  The amount of paste added is expressed as putttonyos, ranging up to 6 puttonyos for the sweetest wines.  This process produces rich and complex sweet wines that are perfect pairing for Foie Gras, desert, or enjoyed alone.

Among the wines featured last week was the Tokaji Cuvee “Autumn in Tokaj” 2006, produced by Alana-Tokaj.  Made with 60 percent Hárslevelu, 30 percent Furmint, and 10 percent Zéta grapes, it is a deliciously rich wine offering savory flavors of tangerine and apricots. This one may be hard to find, but you can ask your local retailer to track one down by contacting Alana-Tokaj. The Wine Advocate’s Neil Marin scored this wine a 91 in a article reviewing Tokaji wines, noting: “The palate has a lovely viscous texture with almond, honeysuckle, passion fruit and a touch of quince. Harmonious, not particularly complex but very refined on the finish with a hint of lemony dried honey on the aftertaste that adroitly disguises the 165gms/L residual sugar. This leaves me with a smile on my face. Drink now-2015+.”

For a more lemony approach, try the Dobogó Tokaji Aszú 6 Puttonyos 2004.  This very rich and sweet wine is the winner of the Decanter World Wine Awards in the category of Regional Grand Prize for Central and Eastern European sweet wines.  Again, ask your wine retailer to track down a bottle (expect to pay $80 or more for a half bottle) from the importer:  Winebow. This vintage may be running low, so you also might consider trying the next vintage, which is likely a good one.

A personal favorite was the Patricius – Tokaji Aszú 5 Puttonyos – 2000. The Wine Spectator rates it 94 noting: “Complex aromas and flavors of honey, vanilla cream, spice and marmalade highlight this rich, harmonious white. The structure is bracing, providing more of an off-dry feel. Has a lingering aftertaste of mineral. Drink now through 2030.”  It is priced around $40-$50 a bottle (a bargain), and has won several awards including the Vinagora International Wine Challenge 2004, Budapest Gold Medal; the Decanter World Wine Awards 2006, the London Silver Medal; and the Japan Wine Challenge 2006, Tokyo Silver Medal.  In 2009 it was among the Wine Spectators top 100 wines for the year, ranking #44.  It is available online from the Blue Danube Wine Company.

There were many other wonderful wines to enjoy.  Even if you never find one of the above noted wines locally, consider exploring Tokaji wines generally.  These are truly unique and special wines—worth laying out a few extra bucks as a special treat. All wine lovers should experience and enjoy Tokaji.

The wine does have aging potential, as Frank Ortiz recently chose to pour the 1992 vintage by the glass at the Mission Inn’s newest outlet, 54 Degrees at Duane’s Prime Steaks.  Frank observed a lot of oak, a high level of tannins and peppery notes on this red, which he’ll pour in your choice of three different sizes.  He recommends pairing this wine with a fat, juicy rib-eye.

Find this wine at a retailer near you using Wine-Searcher.com.

My attention was grabbed by numerous white boxes on the floor, hidden amongst the tables and between exibitors.  Affixed with a sticker that read “Corks Only” next to the logo above, these cork receptacles provided the opportunity to recycle natural corks that would normally be pitched in the garbage.  The Recork program claims over 5 million corks collected to date.  Check out their site for more info on the benefits of recycling cork.

Best of Fest

DC will host Cochon 555 on May 2, 2010, at a venue to be determined.

The event serves as a link to preserving heritage breed pigs by promoting breed diversity in the national community.   In 2009, the coast-to-coast tour connected ranchers raising heritage breeds with top chefs known for whole animal utilization.

Participating chefs in the Napa and NYC event include David Knell from the French Laundry and Mark Ladner from Del Posto.  DC’s participating chef’s are not yet locked down.  Any guesses on who will get the nod?