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.2006 Paso Robles Kiamie White Kuve. Save 25% with free shipping. Only 250 Cases Produced! The San Francisco Chronicle ranked this wine in the Top 15 wines tasted in the White Rhone varietal category. 57 wines were tasted in the category that includes Viognier, Roussanne and Marsanne. HotCosts has a small allocation of their final inventory available for sale this week only. About Kiamie Wine CellarsKiamie'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 WineMade of 65 percent Roussanne (roo-sahn) and 35 percent Viognier (vee-ohn-yay), the grapes came from the Derby Vineyard, formerly the Rosette Vineyard, in Westside Paso Robles. The vineyard is located on Live Oak Road in west Paso Robles in what is referred to as the Templeton Gap. The property is about 10-15 miles inland from the Pacific, and cool air flowing through the breaks in the Santa Lucias combined with altitudes ranging from 900 to 1050 feet put this vineyard into the upper echelon of premium viticulture. The vineyard was planted in 1998 to Rhone varieties including Viognier, Marsanne, Rousanne, Counoise, Grenache, Mourvedre, and Syrah. Summary of Tasting EventThis wine was tasted in January, 2008 by San Francisco Chronicle staff. The review says "This wine has an almost candied nose of honeydew, papaya and ripe pear with underlying golden apple. Nicely crafted, there's a perception of sweetness with a vanilla hint balanced by tangy acidity." The winery's suggested pairing this white blend with Creamy Roasted Cauliflower and Artichoke Soup.
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.Technical Data
Vintage DescriptionThe vineyard used in this blend is 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.
Tasting NotesThis wine exhibits a beautiful, golden hue. On the nose are expressions of white peach, beeswax and sweet vanilla bean. The palate is full and viscous giving the impression of sweetness, while remaining bone dry. Recipe: Creamy Roasted Cauliflower and Artichoke SoupINGREDIENTS:
Preheat oven to 425 degrees. Wash cauliflower then cut into flowerets. In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet. Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes). Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven. Add minced garlic to the oil in the pot and saut over medium heat until just golden. Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork). Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot. Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again. Serves 4 |
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