Dine & Dashe 🍷😊🍷


The perfect ending to a spectacular Monday here in the Cleve (a sunny day right now is always cause for celebrating), my friends, Shelly, Lisa and I attended the February wine dinner at Sarita in Lakewood, OH.

Featuring wines from Dashe Cellars, and presented by Whitney from Vanguard Wines, our evening began with Shrimp Madagascar paired with a 2015 Grenache Blanc. Cool climates and higher elevation help to cultivate this rare varietal. On the nose it made me think of a honey bun; bearing a subtle sweet bread-y scent. The main flavor we tasted was honey but because it was a dry wine, it wasn’t a cloying sweetness. The balanced acidity cut gently into the cream sauce of the shrimp dish.

My favorite wine of the night was the 2016 Chenin Blanc “Black Bart Cuvee”. This wine gets its name, Black Bart, not from the vineyard where it’s grown but the 500 gallon concrete ‘egg’ vessel in which it’s fermented. Concrete helps to highlight the mineral quality of the grapes, and helps to keep the lively freshness. After harvest, the grapes are pressed and fermented four weeks until the desired dryness is realized. This was paired with Scallop Crudo w/ pink grapefruit, avocado and malagueta honey that provided a sweet heat that was incredibly delicious with this wine.

Since 1996, Dashe Cellars, a family-owned winery, has operated in the urban location near Jack London Square in Oakland, CA. Going against convention, and with the conviction that outstanding wines could be found outside the traditional wine route parameter, they use natural winemaking techniques including: small lot fermentation, using indigenous yeasts, and little to no fining/ filtration.

Michael Dashe oversees the harvest and winemaking, and partners with small (including some organic-certified) growers in Mendocino and Sonoma counties to name a few. Working together, they try to achieve a balance of steep hillside vineyards, old vines, and vigor-reduced growing conditions. Steep hillsides force the grapes to struggle a bit and exposes them to better balance of sun, heat and cooling temperatures. Lower yields increase the quality and complexity of the wine. Struggle makes even grapes stronger!

As our evening progressed, we sampled Carignana (similar to Pinot Noir) with braised duck and goat cheese grits; fettuccine, bbq braised ribs (paired with two beloved Zinfandels), and finished it off sampling a selection of dark chocolate truffles and cheeses with a 2014 Late Harvest Zinfandel.

The next wine dinner takes place in April, and I’m really looking forward to experiencing a great selection of different wines, and what Chef Tony Romano will come up with next!



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©The Wine Student, 2018


The Thankful Heart

Emerson once wrote, “Cultivate the habit of being grateful for every good thing that comes to you, and to give thanks continuously.” It’s something I try to do in my daily life but it’s not always easy, especially with running here and there getting things ready for the official start to holiday season.

I think that’s what is nice about opening a bottle of wine; time slows for a second when you open the bottle, pour a glass for yourself and those you’re with. You take a moment, think of a little toast (no matter how profound or cheesy) and then take that first sip together. It’s a nice ritual.

After tasting some wines at the annual Heinen’s Holiday Wine Tasting, here a few of my picks to enhance your holiday ritual! 🥂

And, yes, I will happily share my bottle of Papillon with dessert!

Cultivating the habit of gratitude and thankfulness is easy this time of year. And it’s a good thing to remember beyond the holidays.

I am truly thankful for my family, my friends and to all of you who stop by and check out my blog. ☺️

I hope you all have a happy and healthy Thanksgiving! 🍷🦃❤️

Cheers! 🍾🥂

Field Trip: Wine Dining with Orin Swift Wines


This wine event at Bar Cento in Ohio City couldn’t have fallen on a better night. It was the perfect antidote to the cold November rain that was making me feel dark and drab.

This wine pairing, presented by Chris Victor, National Account Manager for E&J Gallo, and Superior Beverage of Cleveland paired three wonderful wines from the cellars of Orin Swift with an amazing three course menu created by Chef Sean Conroy.

Our first pairing was a 2015 Mannequin Chardonnay with the Amuse Bouche of fall veggies featuring acorn squash, red beet, sweet potato, sultana and Brussels sprouts. The Chardonnay tasted of ripe white peach, jasmine with a nice acidity that was softened bu the creaminess of the food and the sweet of the sultana. We continued with the Chardonnay into the 1st course of halibut, pumpkin, saffron, pine nut, and golden sage. The delicate flavor of the halibut with saffron sauce was nicely balanced with the bright citrusy vibe of the wine.

Next up was the 2015 Papillon Bordeaux Blend that paired well with our 2nd course that included lamb rack, mustard greens, merguez, and eggplant. Yummy! The flavours of ripe blackberry, dark cherry and subtle tannin played beautifully with the mustard greens and horseradish eggplant, coaxing out a flavourful bite spice in the wine.

Our final course was Clafoutis: a baked flan-like dessert of brandied cherries, fresh fig, and DiSaronno Amaretto. Paired with the 2014 Palermo Cabernet Sauvignon, it provided and unexpected, amazing surprise of the evening; I’ve never enjoyed a Cab with dessert before. I’d always thought they were too heavy. But the silky combination of blackberry and cassis didn’t overpower the delicate, flavourful dessert, it enhanced the richness of the cherries and Amaretto. I had always thought that in pairing wine and dessert the rule was sweet for sweet. This pairing proved that rules were made to be broken.

As the evening came to a close, our group’s discussion turned to the 2014 Mercury Head Cabernet Sauvignon and as luck would have it, we were treated to a small sample. Outstanding!

Sometimes, even in the darkest, rainiest night, a little light can shine in: great friends, great food and some amazing wines. And if you’re really lucky, you can find all three in one place.

Cheers! 🍷

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©TheWine Student, 2017


Feel Good Friday: House of Wine Cards

I see your Petit Syrah… and I raise you a Sémillon! I got these cards as a gift and they’re really cool.


Created by Inkstone Design, you can learn about 52 red (or white) grape varietals, the wines they become, and even about foods that pair with each one.


Like flash cards you can play poker with, they’re a fun way to understand a little more about the grapes that end up in your glass.


Got any Cinsault 4’s?? Go fish!!


Cheers! 🍷

©TheWineStudent, 2017

I Want Candy! 

It’s too damn hot for Malbec Monday. After breaking a sweat from the minute I started out today, I wasn’t keen on drinking something that would make me ferment any more. So I opted to try a blend that’s not only new to me but it’s chilled! Even better. 

I won this 2015 Pillitteri Gerwürztraminer | Riesling at a charity golf tournament his past weekend and today, nestled there, chilling in my fridge, it looked so sweet it made my mouth water. 

Normally, I’m not a fan of really sweet wine, and I thought the addition of Riesling might tip the scales from medium dry to cloying. But this wine surprised me with a delicate hint of candied rose on the nose, and subtle flavours of orange blossom and white stone fruit (peach) on the palate. This is a light to medium body wine with very refreshing acidity. All of the flavours were nicely balanced, and it would pair nicely with slightly spicy pork and grilled strawberries. Yum!

Gerwürztraminer is a variety that typically produces beautifully perfumed whites and can range from dry, off dry and fuller bodied, high alcohol and lower acidity. In combination with Riesling’s higher acidity, this wine might be able to be aged a little longer, developing lush honey and nut aromas. 

On a scorcher like today,  it had everything I desire; setting the summer sun on fire. 😉


A Noble Steed, and the Fireside Pizza 🔥

Is it the Riesling, or is it still National Pizza  Day? I guess it doesn’t matter since  I’m enjoying both either way.

My research today led me to a chart about pizza and wine pairings. One of the more intriguing was Riesling and Hawaiian pizza; the key element being img_9508pineapple. I’ve never been a fan of pineapple on pizza. Ever. But for the sake of furthering my wine pairing education…

As it so happened, we had a nice 2012  Firesteed Riesling in our collection, and chilling in our fridge (so handy!) and looking on the menu at our local PizzaFire   I found a Za that looked pretty interesting: Free range chicken, red onion, barbeque sauce, and yes, pineapple.

The wine was a lovely, light offering; tasting of tart lemon zest, green, fresh fiddlehead, with just a whisper of white pepper. It paired so nicely with the sweet of the pineapple, and cut a swath through the tang of the barbeque. It really was an unexpected treat. The lack of floral and sweetness in this case worked to enhance the savoury tang of the pizza. Nice!

Whether you observe Pizza Day or not, it’s always good to find new ways to enjoy wine with everyday dining.


©TheWineStudent, 2017

What I Did This Summer Part 2: Redemption, a Star Turn and a Little French Kiss 💋

Jordan Winery and Vineyard

After a busy few weeks of getting my daughter moved and relatively settled in at college, I’m back to my studies. Here’s the second half of my ‘what I did this summer’ report.

The second day of our excellent wine adventure took Hubby Doug and I to three vastly different wineries. One had a home-spun vibe, one had a very cinematic feel and the last took us back in time to a beautiful french chateau.

Alexander Valley Vineyard (AVV) ~ In 1961, Harry and Maggie Wetzel purchased the homestead of Cyrus Alexander (the valley’s namesake). In 1963, they planted their first grapes, and In 1968, with perseverance and resolve, their first Cabernet was bottled and a lifetime love of winemaking was born. Winemaker Kevin Hall along with three generations of the Wetzel family are continuing the family legacy of winemaking and farming.

The winery has a cosy tasting room, and an underground cave where we learned about how wines are barrel aged. Very cool (literally). 🙂
When we arrived at AVV, it was just after they’d opened for the day. And while it seemed a bit early to sample, in the name of research we summoned the ‘five-o’clock-somewhere’ rule and tried a couple of small samples. Our two favorite were the 2013 Redemption Zinfandel and the 2012 Cyrus. Both were beautifully nuanced, yet full-bodied.

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Francis Ford Coppola ~ Driving through the archway gave us the feel of what it must have been like to drive on to a movie lot (without the guard asking if you’re ‘on the list’). Coppola winery was one of the most unique I’ve experienced. It had a img_5614picturesque pool area with cabine where you can spend the day with your family. Most water areas at wineries are reservoirs, overflow basins or decorative ponds that they always kick me out of. Bocce courts and lazy hammocks overlooking the valley give a chill vibe that invite you to grab a glass and relax.

Inside the winery is the main tasting room and movie museum with select memorabilia from several Coppola classics including Apocalypse Now, Tucker: The Man and His Dream, Bram Stoker’s Dracula, and the giant neon martini glass from One From The Heart. Our tasting experience was the Sonoma Inclusive at the main tasting bar. Our pick of the flight was the 2012 Director’s Cut Cinema blend of Cab Sauv, Zin, Petit Syrah and Syrah, and the 2012 1Mille Cab Franc.

One of the coolest wine tasting experiences that I’d love to return for is Tasting in the Dark. Small groups are led to the Coppola tasting labs, then blindfolded and led through a variety of sensory appreciation activities designed to fine tune the senses. Hoby Wedler, a UC Davis graduate, who is himself without sight, leads each group to the discovery of flavor and essence; allowing other senses to become stronger in the absence of sight. As we know when one sense is gone, others take over, and this experience would be amazing to help one begin sharpening their palate.

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Jordan Vineyard and Winery ~ our final stop of the day took us up a winding road to another world. This by appointment only winery made me think a little of Marie Antoinette’s Petit Trianon – beautiful, elegant and very regal.

When Jordan was established in 1972, the choice was deliberate to focus on creating only singular varietals, but doing them very well. Their Cab Sauv is produced from the Alexander Valley, and Chardonnay exclusively from the Russian River Valley. The philosophy being that by focussing on singular wines, a better continuity of style will be achieved, and a consistent realization of balance between fruit, acidity, tannin, and alcohol. Each vintage you open will generally have the same qualities time after time.

We chose the Library Tasting, a one hour tasting. The Chardonnay tasting was paired with an Ahi Poke with Quinoa and Heirloom Tomatoes. Usually I’m not into raw tuna but this was a lovely combination that beautifully enhanced the subtle notes of the wine.

On to the private tasting room where we sampled three older vintage Cabernet Sauvignon paired with a variety of artisan cheeses and a Jordan Estate Olive Oil.

Our pick? If you guessed Cab Sauv, grab yourself a glass of wine because you are very smart! Our vintage was the 2007~ something very special indeed.

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It was an amazing day of touring and tasting and I hope one day I’ll be lucky enough to go back.


©TheWineStudent, 2016