(28) The Naked Grape Chardonnay

Why is it called a "naked" chardonnay? It's not because it gives you the confidence to streak at sporting events; every wine does that.

Naked wines are not aged in barrels, but rather in stainless steel containers. Aging wine in barrels is meant to allow some of the barrel's own contents to seep into the wine, leading to the definitive "oak" taste. Naked wines are often advertised for their purity, with no additional ingredients.

Smell: light smell, like a freshly peeled orange. Like an air freshener packet that's just the right intensity.

Taste: The naked processing leads to better aftertaste than its oaky counterparts. Peach and pineapple flavors that cover the palate but aren't tangy. Good, but other wineries have probably done a better job of taking the edge off.

Verdict: 3.75/5

(24-27) Vintage Cellar tasting

Cortenova Pinot Grigio 2013

Italy's take on the Pinot gris grape originally from the Alsace wine region of France. This is where terroir-the weather, geography and climate of the areas, made the difference.

Pinot gris translates to "gray pinecones," aptly named after the grape's color and growing arrangement.

Smell: flowery, like the inside of a fresh barn. Weird, right? It's better than "wet rock," which is apparently a thing.

Taste: easy on the tongue, and not too bitter. Fruit (bannanas, melons) at first, followed by a nutty aftertaste. Great for a summer day.

Verdict: 3.5/5





Bodegas Atalaya Laya 2013

 When you don't recognize any of the wine buzz words on a bottle, it's usually a blend. I won't bother listing the grapes, because they're Spanish ones no one has heard of(70:30 Garnacha Tintorera:Monastrell).

It's worth noting that this wine was fermented in stainless steel, and then French oak barrels for four months. It's quite the project.

Smell: very strong blueberry and blackberry, but to much. It stings the nostrils.

Taste: Ugh. Oak to the max. Many sommeliers call this the oak monster attack, and it's too much. Fiery, like hot sauce and does not settle well.

Verdict: 1/5



Paul Laureano Tinto Classico 

How can not buy a wine with a mustachioed guy on it?

A blend of Portuguese varietals, which when you think about it, is mostly a coastal region. Thus the terroir lends itself to sweet, sugary reds.

Smell: light, faint leather, like freshly cut wood.

Taste: a very balanced body, that flows over the palate well. Think of a ripple effect of aftertaste of dark blueberry/raspberry.

Verdict: 3/5

Villa Pozzi Moscato 

Hey guys! You know that guy who hates sparkling Moscato? Let's get some more of that stuff, he'll love it.

Smell: grainy, peach and tangerine.

Taste: I can just add Fanta to some whiskey and get the same thing. That's sounds right, right?

Verdict: 1.5/5

(23) CIB Amarone della Valpollicella 2011

Amarone, for short, is a dry red wine with a mixture of Corvina and Rondinella grapes. That much Italian on a bottle must be good, right?

"Amarone" translates directly to "the great bitter," so you know what you're getting yourself into here. Little acidity and more tannins are a given.

I learned later this was at Trader Joe's(lol) for under $10, when it's usually priced in the $20s. Definitely a good steal.

Smell: burnt wood, with a bit of raspberry in there. Thick body, thanks to the tannins.

Taste: bitter, as advertised. Like well-preserved berries, with a dark, liqueur-like sweetness. Even a bit of leather in there too, of all things. Made me feel like a badass.

Verdict: 4/5

(22) Beringer Chenin Blanc 2013

This white comes from the Beringer vineyards in California's Napa Valley. So, Beringer manages the whole process from grape harvesting to fermenting. Less fortunate wineries have to rely on grape deliveries or wine distribution from outside sources. But the West coast has it pretty good.

Chenin blanc is a white grape variety from the well known Loire Valley in France, but made the jump to New World wines. It's also the name of the punk rock band I'm gonna run out of my garage in 10 years.

Smell: melon-y, like tasting a mixed fruit cup. not terrible.

Taste: citrus, but to the point where it overwhelms. It's almost like someone poured too much OJ in this. It ends with spicy ginger, which doesn't help.

Verdict: 2/5

Wine/Cheese #1: The Interview

Don't worry, this isn't a wine experience watching North Korea's favorite flick. I interviewed for a PhD candidacy this past weekend in Microbiology at Virginia Tech. The weekend included an interview with faculty, a retreat to meet and network with grad students...

and an open bar.


Roanoke Railhouse Track 1 Amber Lager


One of the newer breweries I've seen, founded in 2009 in Roanoke. I'll be giving the place a visit soon.

Taste: nice amber color, kind of like a stained glass window. Malty at first, and the carbonation doesn't overwhelm.

Verdict: 4/5

Bucket list item #27: Drink beer on Virginia Tech's dime.

I'm a big fan of whoever cut this cheese.

Pairing wines and cheeses for the first time reminded me of something I pair a lot: chocolate granola bars and coffee. The coffee coats the chocolate well, giving a hazelnut smooth taste; think a full, chocolate coated espresso bean. Each one enhances the other.

mars and venus 2013 Merlot w/ Gouda cheese

I went with a brand I recognized here, but a different grape variety. Every single grape variety of mars and venus was there, so it's a good thing I haven't declared war against the winery yet.

Smell: like wood, freshly cut from a tree. fruit is there too, as always, plum and cherry

Taste: bold, fruity, and heavy tannins. The cheese helps make it less abrasive and less harsh to your taste buds.

Verdict: 3.5/4 

Wine Dinner #1: The Palisades

After almost four here, I've found the best eateries in Southwest Virginia are the best hidden.

Case in point: The Palisades Restaurant in Eggleston, Virginia, about 20 miles northwest of Blacksburg.

http://www.thepalisadesrestaurant.com/index.html

This shot doesn't reflect the soup of fog we went through to get here. 

A general store for the past 75 years, the place has been around since 2005, so very recent by Giles county standards. But the brick walls don't do the interior justice.

A nice little bar of regulars here. 

Random items line the shelves, giving an antique feel.

Wine's a lot better when you have a great date :)

Malbec Arido 2012(right)

The pizza is with pork tenderloin and gouda cheese. Paired with a red, meats are usually the way to go. Whites are usually paired better with fruits, lighter cheeses, yada yada yada.

Smell: blackberry and chocolate raisin like. Dark body that swirls in the glass real well. a bit bitter.

Taste: coffee-dark and smooth. It coats the beef/pizza very well, which lessens the wine's bitterness and gives the beef some extra flavor. Amazing!

Verdict: 4/5

Heavy Seas: Loose Cannon IPA

Heavy Seas Brewery is the mainstay of Maryland beers. It's what Devil's backbone is for Virginia: on tap everywhere you can find one. Begun out of Baltimore in 2003 by brewmaster Hugh Sisson, the brewery has grown into THE craft beer giant in MD.

Taste: The hops are all here: The Hop^3 name comes from x3 fermentations. It has a malt aftertaste that balances out the early hoppiness, and is one of the creamier IPAs. Always a solid choice at the bar.

Verdict: 3.75/5

Wine Sorcery Spot: The Wine Aerator

Going through my mom's wines back home in Richmond, Virginia, I came across this thing. It's called a wine aerator.
Think of it as an intermediate between the bottle and the glass. Like its name suggests, the aerator introduces more oxygen to the wine by swirling it quickly. If you swirl a glass with wine in it, its just a slower version of this process. It helps that the interior of this thing looks like a mini wine glass, too.

This is only done with red wines, since skin contact is what puts the tannins in, and whites don't do this.

The result? Lighter tannins and a boosted scent profile.

14 Hands Hot to Trot Red Blend 2012

Red Blend here is a mixture of Syrah, Merlot, and Cabernet Sauvignon. It's also my mom's favorite, so there's barrels of this in a vault somewhere.

Smell: cherry, and spice.
  -w/ aerator: stronger. You can smell it without sticking   your nose in the glass.

Taste: blackberry and raspberry, but with an abrasive, friction-y body.
-w/aerator- the same taste, but less grainy. smoother, and easier to drink. That's lighter tannins for you.

Verdict: 4/5