I give Sister a hard time about living in Cincinnati but the reality is that Cincinnati is a full-service city and she can do just about anything I can do in Houston, just on a smaller scale. Now that paved roads, electricity and running water are available almost everywhere in Cincinnati, it makes it easier to have specialty wine shops, such as Oakley Wines.
First impression – I loved it. You simply have to love a place that offers drinking lessons for free!
There was a wine tasting in progress and it was packed with happy samplers when we stopped by after lunch. Oakley Wines is very small which made it a little challenging to navigate with the large crowd but everyone in the store simply moved aside unprompted as we browsed from shelf to shelf. Nice people those mid-westerners.
Despite its small size, it packs an impressive variety into its shelves. We were on the hunt for Rose and poof, there were many interesting options aside from requisite French variety. We picked a French – Bieler Pere et Fils and an Italian – Riecine, both around $15. The Italian was good: very dry, floral and herbal which is typically the French style. The French was also good: more residual sugar, very fruity leaning heavy to the strawberry/cranberry.
Next time I’m in the Cincinnati area visiting Sister, I’ll be sure to request a return visit to Oakley Wines, I sincerely doubt there will be any objection.
Oakley Wines | 4011 Allston St | Cincinnati, OH 45209
Ah, the battle of the Sauvignon Blancs!
While in the Marlborough region of New Zealand I went on a wine tour. Half of the people on the tour were 28 and under and it rapidly turned into the party tour and was characterized by excessive tasting and snappy banter. I think I had a good time. At least the pictures would indicate so, however I don’t remember what I liked from the tour, save a few blurry pictures of wine bottles I probably took while I was laughing my ass off. I deleted the pictures of myself, I’m still unclear on who took those with my phone.
Back in Houston, we’re a more sedate tasting group. With just one additional research assistant, we present our combined scientific data now before we finish off the lot and start taking blurry pictures and laughing our asses off. Our subjects:
- Forefather’s Sauvignon Blanc | 2011 | Marlborough, New Zealand
- Momo Sauvignon Blanc | 2011 | Marlborough, New Zealand
- Great acidity, crisp and bright
- Relatively dry
- Its light body and finishes quickly
- Fruit, light but mostly on the tropical side; we say guava, pineapple and green apple
- Unlike most SB’s we did not pick up any mineral flavors
- Slight smell and taste of bell pepper (seriously, and we like it)
- Pale, pale almost vampiric in color.
- Good acidity, balanced.
- A little more residual sugar but not sweet
- Strong body that lingers
- Fruit; strong papaya, peach, red apple, plum
- A little mineral; shale
- Smells of agave and tropical fruit
- Golden color
- For those who don’t know Israeli salad its just diced cucumbers, tomatoes with extra virgin and a squeeze of lemon. For this experiment I added a little Israeli sheep feta.
- Forefathers was good with the salad, its bright notes, lighters flavors and low residual sugar worked with the subtle flavors in the salad.
- Momo went Kill Bill Vol 2 and landed successive roundhouse kicks to the salad’s face. The tropical fruit and body in Momo are just too strong for the salad’s lighter, earthy flavors.
- Forefather’s pairs extremely well with this, its acidity joining forces with the creamy avocado and its lighter flavors enhancing the delicate tuna. Even its light residual sugar counterbalances the soy sauce I used.
- Momo to sushi: “Really? You are just a piece of fish wrapped up in a rice coat and I am the Momo.” I think if it had it been a Spicy Tuna or Cajun Roll, it might have gained more respect.
- Forefather’s: Just OK. Its acidity breaks through the doughy case of the dumpling just fine but its fruit flavors become unfocused against the savory flavors of the pork.
- Momo: Brilliant. It has enough acidity to work well with the dumpling’s case and its heavy body and strong tropical flavors, particularly the papaya, pair well with the garlic and ginger in the filling.
Garlic-Herb Boursin with Pita Chips
- Forefather’s: The acidity worked well against the creaminess of the Boursin but then It totally lost it’s shit and mumbled something about never coming back – ever again!
- Momo: Better, the stronger tropical flavors of the wine work well with the garlic and the acidity cuts through the richness. But, there is some discord with the herbs used in the Boursin. It was better with less Boursin and more Pita Chip.
Surprising results since I was not expecting SB to hold up with meat-ginger-garlic flavors in the dumplings but I completely expected the Boursin to pair across the board.
Forefather’s Sauvignon Blanc | Spec’s Downtown | $17
Momo Sauvignon Blanc | Spec’s Downtown | $15