This featured wine is no longer available for purchase on HotCosts.Join our mailing list to be notified when a new featured wine is offered.2005 Paso Robles Kiamie Kuve. Winner of "Bronze Medal" from the coveted San Francisco Chronicle's Wine Competition in its' inagural release, the 2005 Kiamie Kuve brings charm, texture, fruit and meal friendly acid. HotCosts has a small allocation of their final inventory available for sale this week only. About Kiamie Wine CellarsLed by former Isocoles cult winemaker Steve Glossner, Kiamies focus is to source grapes from small-lot vineyards in Paso Robles. Steve's winemaking experience in Paso Robles includes five years at Justin (his 1994 Isosceles was awarded the prestigious international Pichon Longueville Comtesse de Lalande Trophy for the best blended red wine), followed by winemaking at Adelaida Cellars. He brings the experience of producing both Rhne and Bordeaux varietals for these wineries to this new brand. Kiamie's vision: to create truly distinctive blends not limited to a predefined wine style, but instead made from the best fruit Paso Robles has to offer. About The Featured WineKiamie Kuve is a blend of 60% Cabernet Sauvignon, 15% Merlot, 12% Syrah, 8% Malbec, 5% Zinfandel. The vineyard sources used in this blend are all from Westside Paso Robles, a region well-known for its calcareous soils which are more closely akin to the premium winegrowing areas of Europe than those commonly found in California. Produced entirely from small-lot fermentations, the wine received a full month of maceration prior to pressing, followed by eighteen to twenty months of barrel aging comprising 40% new oak from premier French and Hungarian cooperage houses. Summary of Tasting EventThis wine was tasted on April 8, 2008 by a panel of 8 tasters in a blind tasting format and paired with Boeuf Bourguignon. Rich and juicy blackberry, plum and black cherry flavors with an integrated band of Oak. It has medium-soft tannins and a good long finish that never loses it tannin-acid balance. Fantastic now, it should continue to develop for at least 5 years. The winery suggested we pair Boeuf Bourguignon with this red blend. The wine was smooth and well rounded enough to balance the Boeuf Bourguignon. This food pairing works especially well in an informal party setting.
Tasting NotesOur mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance ones ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.Selected Wine Tasting Notes
BH: Definitely a food friendly wine. Focused fruit flavor and medium finish.
RLA: I got lots of berries aroma from the wine. Loved the long finish and the silky texture in the mouth.
JH: Very smooth, coats your mouth. Nose of dark berries followed through to the finish. Nice bit of oak/vanilla on the finish.
FF: Wonderful intensity of fruit and oak. Medium body with a lingering finish.
MA: Smoooth! Cant express enough how this wine rolled-around the tongue. Nice wild berry flavor and a good long finish that never loses it tannin-acid balance.
Technical Data
Vintage DescriptionThe vineyard sources used in this blend are all from Westside Paso Robles, a region well-known for its calcareous soils which are more closely akin to the premium winegrowing areas of Europe than those commonly found in California. Produced entirely from small-lot fermentations, the wine received a full month of maceration prior to pressing, followed by eighteen to twenty months of barrel aging comprising 40% new oak from premier French and Hungarian cooperage houses.
Tasting NotesThe Kiamie Kuve emphasizes neither its Bordeaux nor its Rhne components, but rather reflects the balance and synergy of all its elements, creating a wine style defined by the blend of its unique fruit. This wine possesses a core of rich fruit enveloped by smooth tannins, providing enough structure to allow up to a decade of cellaring. Recipe: Boeuf BourguignonINGREDIENTS:
Cook off lardon in saut pan until crisp. Reserve bacon fat. Drain and pat dry stewing beef. Season beef liberally with salt and pepper. Brown beef in saut pan, careful not to over crowd pan. Use just enough vegetable oil/bacon fat to coat bottom of pan. Place meat into braising pot. Note: flavour of stew is directly related to how well the meat is browned. Saute onions in meat browning pan until softened. Add garlic and herbs and saut until onions are caramelized. Deglaze with red wine. Add bacon, onions and wine to braising pot and add enough stock to bring liquid level one inch below meat. Bring to a boil, reduce heat and simmer until meat is fork tender approximately 1.5 hours. Saute mushrooms and pearl onions, separately, and add to braising pot when meat is cooked. To thicken, bring stew to boil and add cornstarch slurry. Can also be thickened with a roux. This recipe was created by Tracey Black, chef and co-owner of Epicuria. Visit Tracey Black's web site Epicuria. Serves 8-10 |
Featured Wine
2005 Paso Robles KuveBordeaux and Rhne Style Red$38/bottle inclusive of shipping! HotCosts Mailing List
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