Languedoc White Côte des Roses by Gérard Bertrand 2016

Languedoc White Côte des Roses by Gérard Bertrand 2016

I had reviewed the well known Languedoc rosé Côte des Roses here : https://wineinamerica.wordpress.com/2019/07/13/languedoc-rose-cote-des-roses-by-gerard-bertrand-2017/ . The other day while browsing at my usual wine store, Stirling Fine Wines, I stumbled upon a white Côte des Roses by Gerard Bertrand. As i liked the rosé iteration very much, I thought I might try the white as well, furthermore as it is a blend of 2 of my favorite grape varieties, Viognier and Vermentino.

This is a South of France, Languedoc white wine, a blend of Grenache, Viognier and Vermentino, AOP Languedoc, vintage 2016, 13% vol. Under glass cap. The bottle is exactly the same « flower bottle » with the same glass cap, as the rosé version of it. $7 at my usual wine store, Stirling Fines Wines in New Jersey.

Languedoc White Côte des Roses by Gérard Bertrand 2016

Bright golden yellow in glass, small translucent rim, no legs.

Nose : ripe grapes like white grapes in the fall, mushrooms, rather subdued.

In mouth : tart and bitter, subdued taste. Not very tasty nor refreshing. The tartness and bitterness take over. I wonder if it is too cold as it was in the fridge and I tried it straight from the fridge. In any case it’s not crisp, not refreshing, I can taste no citrus nor fruits. So ?

Languedoc White Côte des Roses by Gérard Bertrand 2016

I would say : no need to bother. Not bad per se but really nothing to write home about.

This is too bad because of the presence of Viognier and Vermentino that I usually enjoy a lot.

I let it sit in the glass at room temperature for a few, but even after warming up it’s the same. It’s a 2016 vintage so almost 5 years in but usually white wines tend to age rather well with no damage done. Even if the crispness could be lost, at least the fruits should be here (if they existed in the first place).

So that’s all there is to it, not much. On to the the next one.

Languedoc White Côte des Roses by Gérard Bertrand 2016

Apothic Crush California Red Blend 2016

Apothic Crush California Red Blend 2016

Apothic is a winery I follow since I discovered them a couple of years ago as I appreciated their red blends a lot. I have reviewed their rosé  [read here : https://wineinamerica.wordpress.com/2019/05/15/apothic-rose-california-2017/ ] and their more recent cabernet sauvignon [read here : https://wineinamerica.wordpress.com/2020/03/29/apothic-cab-california-cabernet-sauvignon-2018/ ] on this blog but not the 3 red blends I have been drinking for years.

This one is called the Apothic Crush and it’s what they categorize as a smooth red blend. 14.5% vol.

Apothic Crush California Red Blend 2016

Dark red, burgundy with purple and brown hues with a wide pinkish rim. Legs are very slow to appear and are rather short.

Nose : yeast, brioche, fruit esters, some spices, cooked fruits and tannins.

In mouth : velvety and silky, the texture is a delight of softness. Smooth indeed as they mention it on the label. Some chocolate and caramel (buttery caramel) at first but the chocolate is prevalent — not bitter dark chocolate but dark chocolate sweetened by caramel.

Some cooked cherry and red fruits (jam) in middle mouth. A bit on the acid side too. Some bitterness at the end.

The finale is chocolate/caramel candy or bar but without the sweetness.

Excellent as always. As I mentioned, I have been drinking this red blend for a couple of years, that’s why I wanted to review it. It’s around $10 here in New Jersey (at my local wine store, Stirling Fine Wines) and all Apothic wines are in that range too. 

Apothic Crush California Red Blend 2016

A couple of years ago, I did a tasting with a good friend from France who was visiting during a business trip, to let him know some good and reasonably priced California wines. We were only the 2 of us and we opened the 3 red blends plus another one and some nice Californian zinfandels also and finished the one we preferred with our dinner. I have a Vacu Vin system so it didn’t matter. I finished the rest of the other bottles the following weeks.

After the tasting of this one the other day, I paired it with my favorite pasta recipe, the one with zucchinis, garlic, green olives, tomatoes and basil. This time they were fresh pasta « creste di gallo » from Lo Re pasta that I ordered with my weekly farm delivery, pure deliciousness also.

Apothic Crush California Red Blend 2016

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels (2020 edition)

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels (2020 edition)

After revisiting the version aged in bourbon barrels last week (read here : https://wineinamerica.wordpress.com/2021/06/06/untied-brewing-company-left-in-the-dark-russian-imperial-stout-aged-in-bourbon-barrels/  ), I went back to my tasting notes regarding the 2 versions of this beer that Untied issued for their 1st anniversary in January 2020, the version aged in whiskey barrels that you can read here  https://wineinamerica.wordpress.com/2021/06/09/untied-brewing-company-left-in-the-dark-russian-imperial-stout-aged-in-whiskey-barrels/

and the version aged in bourbon barrels that I am going to review in this post. Tasting was done some time in March or April 2020.

Here are my notes from that tasting.

10.2% vol, in glass bottle with capsule plus cork. Untied provides the name of the bourbon they used the barrels from : in that case it was Buffalo Trace Bourbon. They describe it as a jet back colored stout.

Pitch black, no foam and finely sparkling.

Nose : bourbon, vanilla then some malt.

In mouth : finally sparkling, a lot of licorice and the bourbon in after mouth. It’s different from the other (the Wild Turkey whiskey barrel aged one). This one has definitely some very noticeable bourbon notes. A bit bitter in after mouth.

I prefer the whiskey barrel aged one. 

After tasting, I paired it with some Indian food that was ordered at one of our favorite local Indian restaurant, Red Pepper on route 22.

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels (2020 edition)

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in whiskey barrels

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in whiskey barrels

After revisiting the version aged in bourbon barrels last week (read here : https://wineinamerica.wordpress.com/2021/06/06/untied-brewing-company-left-in-the-dark-russian-imperial-stout-aged-in-bourbon-barrels/  ), I went back to my tasting notes from last year that I never took the time to publish, to unearth the tasting I did of this Russian Imperial Stout aged in whiskey barrels. That’s one of the series Untied produced for their anniversary in January 2020 and that I tasted a couple of weeks later, some time in March or April 2020.

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in whiskey barrels

Here is what I wrote at that time regarding this beer.

10.2% vol, in glass bottle with capsule plus cork. Untied provides the name of the whiskey they used the barrels from : in that case it was Wild Turkey whiskey. They describe it as a jet back colored stout.

Indeed pitch black in glass with a medium brownish foam, no see through, ink black, like the Guinness, the regular black one we were used to.

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in whiskey barrels

Nose : licorice, caramel (dark bitter caramel), coffee and roasted notes. Some malt too. I can’t smell any whiskey notes though.

In mouth : finely sparking, licorice, caramel and roasted notes (any roasted coffee or grains) then coffee. A lot of coffee in the middle mouth that settles and lingers in after mouth, which is extremely pleasant actually. Some chocolate, dark chocolate notes in after mouth along with the coffee, which makes a very pleasant combo.

I am not too much into black or dark beers but I liked it a lot to my surprise. Maybe because it’s not sweet at all, which has my preference in terms of beers, wines or any fermented drinks actually.

A very serious and strong (10.2% vol ! ) beer that I can see myself buying again from times to times.

I paired it with my meal (that was the objective before hand anyway) : some Chinese sweet cabbage (Napa cabbage) cooked with potatoes and cream, seasoned with nutmeg and pepper.

It would also pair nicely with some Irish food, such as those pies and stews they serve in pubs and restaurants in Ireland.

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in whiskey barrels

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels

Last week, at the end of May, we had a cold wave in New Jersey which necessitated long sleeves, woolen socks and even some heating, so I figured I could taste this dark beer (black beer), furthermore that it has a high alcohol content.

I had tried it already in 2020, after buying a bunch of these strong and barrel aged beers that were released for the brewery (Untied Brewing Company) 1st anniversary in January 2020. As one of the brewery owners mentioned, those bottled aged beers don’t need to be consumed straight away and can be kept for a while, as long as you keep them standing up and in a cool place away from too much light. Back then I tried 2 variations, one aged in bourbon barrels like this one and one aged in whiskey barrels. Reviewed to be published from those past tastings (I have a huge backlog).

However this one is a new sample that I bought during this past winter, released for their 2nd anniversary late January 2021.

It’s in a glass bottle, under capsule but surprisingly no cork like last year. Last year they also provided the bourbon and whiskey names but not this year. 

This is some serious beer, a Russian Imperial Stout aged for over a year in bourbon barrels, 10.2% vol.

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels

Not very bubbly nor foamy when I poured it in the glass. Pitch black, jet black as they describe it. Actually when in the glass there are fine bubbles but absolutely no foam.

Nose : flowery, fruitiness and dark caramel.

In mouth it’s the same plus some dark bitter caramel and licorice. It is surprisingly fruity at first sip, then vanilla notes from the bourbon barrels, some bourbon notes then some dark chocolate, some cocoa and roasted coffee.

It’s actually sparkling in mouth, like the other pale ale beers, even though it doesn’t show when pouring.

Very good for that type of very dark and very strong beers. Not my go to types though, but once in a while when it’s cold outside I can see myself have one and this one in particular as it is very good.

Untied Brewing Company Left in the Dark Russian Imperial Stout aged in bourbon barrels

14 Hands Washington State Columbia Valley Cabernet Sauvignon 2017

14 Hands Washington State Columbia Valley Cabernet Sauvignon 2017

This is a Cabernet Sauvignon from Columbia Valley in Washington State, vintage 2017, 13.5% vol. Tasted in my Le Deux glasses. $11 at my local wine store, Stirling Fine Wines in New Jersey.

This wine (and winery) was brought to my attention by Life Voyager blog that I follow and read regularly to give me new ideas of wines I would like to taste and should enjoy. Read the article here : https://lifesvoyager.com/2020/06/06/14-hands-2016-cabernet-sauvignon/

14 Hands Washington State Columbia Valley Cabernet Sauvignon 2017

Light red leaning towards brown and burgundy color, with a wide pinkish rim. Plenty of very short legs.

Nose : leather, blackcurrant, dark cherry, vanilla, wood and a hint of green pepper at the end. An extremely pleasant nose. Some subdued and delicate spices too. Also some yeasts on the nose.

In mouth : dark fruits, blackcurrant and dark cherry mainly, vanilla, wood, leather, cocoa and coffee notes. Very round with subdued tannins that reminded me why I love wines from Washington State Columbia Valley so much. This one is from a new winery for me, which I am very happy to have tasted. It will add up to my list of favorite wineries that I will follow over the years.

The green pepper I noticed on the nose doesn’t appear in mouth at all. Mouth is more on the empyreumatic notes with roasted dark coffee, cocoa and even dark chocolate. Absolutely delicious !

This winery will definitely join the couple of wineries from Columbia Valley wineries and wines I follow and drink regularly : I mainly drink wines from those two, namely Columbia Crest and H3 and also Chateau Ste Michelle. 14 Hands is one more to put on my go-to list and also to have at the ready in my wine rack. Furthermore for the price. I found that wines Washington State and even Columbia Valley in particular are way cheaper than California ones let alone Napa or Sonoma in California and produce wines that I enjoy a lot. I must say it has become my favorite region for American wines, I have never been disappointed.

After the tasting I paired it with some fresh pasta made with black pepper (in the dough) prepared with mushrooms and garlic in a creamy sauce.

14 Hands Washington State Columbia Valley Cabernet Sauvignon 2017