La Crema Trio to stock up for summer sipping

La Crema, Pinot Noir Rosé, Monterey, CA, 2018 has a brilliant light salmon color. Vibrant citrus aromas greet the nose; Spanish mandarins, Meyer lemon, grapefruit and some tropical pineapple as well. Minerals and wild flowers that tease the mouth on what’s to come next back these fruit aromas. The first sip brings intense citrus flavors of lemon and orange with pink grapefruit and Sicilian blood orange. Other fruits contribute to the full mouth feel of this rosé, especially Honey Kissed Melon, wild strawberries and pineapple. The minerals and wild flowers take a back seat to the fruit on the palate but linger in the background-adding dimension. The citrus also provides great acidity that rounds out the flavor of this terrific rosé.

La Crema, Pinot Noir Rosé was the perfect pairing for cornmeal and black pepper crusted catfish with a roasted red pepper sauce. The citrus in the wine brought out the flavors of the catfish in its crunchy shell with the black pepper bite. The La Crema, Pinot Noir Rosé also balance the sweetness of the sauce with bright acidity bringing everything together in harmony.

La Crema, Pinot Noir Rosé might just be my go to rosé this summer on the back deck. Reading in the afternoon soon, cooling off after an early evening bike ride or even as an aperitivo just sitting around enjoying my quiet neighborhood. Of course with plenty of foods to pair it with as well, summer will be great!

 

La Crema, Pinot Noir Rosé, Monterey, CA, 2018 has a brilliant light salmon color. Vibrant citrus aromas greet the nose; Spanish mandarins, Meyer lemon, grapefruit and some tropical pineapple as well. Minerals and wild flowers that tease the mouth on what’s to come next back these fruit aromas. The first sip brings intense citrus flavors of lemon and orange with pink grapefruit and Sicilian blood orange. Other fruits contribute to the full mouth feel of this rosé, especially Honey Kissed Melon, wild strawberries and pineapple. The minerals and wild flowers take a back seat to the fruit on the palate but linger in the background-adding dimension. The citrus also provides great acidity that rounds out the flavor of this terrific rosé.

La Crema, Pinot Noir Rosé was the perfect pairing for cornmeal and black pepper crusted catfish with a roasted red pepper sauce. The citrus in the wine brought out the flavors of the catfish in its crunchy shell with the black pepper bite. The La Crema, Pinot Noir Rosé also balance the sweetness of the sauce with bright acidity bringing everything together in harmony.

La Crema, Pinot Noir Rosé might just be my go to rosé this summer on the back deck. Reading in the afternoon soon, cooling off after an early evening bike ride or even as an aperitivo just sitting around enjoying my quiet neighborhood. Of course with plenty of foods to pair it with as well, summer will be great!

 

La Crema, Chardonnay, Monterey, CA, 2017 has a bright golden-yellow hue in the glass. The nose is hit upfront with such pleasant aromas such as tangerine, key lime, pineapple, mango with hints of wild flowers and a slight minerality in the background. That palate is treated to lush tropical fruits and a full mouth feel. Craig McAllister, wine maker, uses well-chosen barrel aging and malolactic fermentation that leads to a creamy richness that balances the fruit nicely. The overall flavors come full circle with some pleasing acidity coming in at the finish.

It is very rare to find a winemaker like Craig McAllister who can use such techniques to create such a well-balanced wine like the La Crema, Chardonnay, Monterey, CA, 2017. All the different parts of the wine work in perfect harmony with the other parts creating a whole without any part outshining another part. Of course vine selection works for the La Crema, Chardonnay, Monterey, CA, 2017. Cool winds created by the California Current running down the coast from Alaska keep the climate cool and extending the hang time the grapes get insuring they ripe perfectly.

What to drink with the La Crema, Chardonnay, Monterey, CA, 2017? How about shrimp with prosciutto in a cream sauce with garlic, peppers and spinach? It was a perfect pairing, especially with a little of the wine added to deglaze the pan and reduced for extra flavor. Slow cooking at first to melt the fat in the prosciutto to slowly cook the garlic, raising the heat to cook the shrimp quickly. The removing the shrimp to cook the peppers and spinach and then deglaze with the wine and adding the cream and reducing it to let it thicken. Tossing the shrimp back in to heat through and serve over some nutty tasting brown rice. The shrimp dish and wine melted into each other nicely.

 

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