Organic Wines with Pasta and Shrimp

Every year the month of September is National Organic month to bring awareness and education to consumers on products and brands from all around the world.  I personally do the best I can to limit additives or preservatives in the foods that I purchase so promoting organic and more natural wines is my pleasure. This week our Wine Pairing Weekend (#WinePW) crew is hosted by Gwendolyn of WinePredator taking us on a tour of organic wines from around the world.  I’m featuring wines from both Bonterra (California) and Cono Sur (Chile) where both wineries are focused on producing wines that are not only organic, but also with some being vegan and biodynamic.  For those looking to consume more natural products and for wineries focused on sustainability and protecting their environments these wines are for you. 

Cono Sur 

Cono Sur is a subsidiary under the Conca y Toro brand that many may be familiar with.  The name Cono Sur comes from the shape of South America as the “southern cone”.  They are located in Chimbarongo in the Colchagua occupying about 2,200 acres across 10 major wine regions including Aconcagua Valley, Casablanca Valley, San Antonio, Maule, Biobio and 5 regions in the Colchagua.  They have quite the diverse geography surrounded by the Andres Mountains to the East and the Pacific Ocean to the West.  The Atacama Desert is to the North with ancient glaciers to the south.   I’ve always wanted to visit Chile, especially since I’ve owned chinchillas at a young age since I’m allergic to most other pets and the Andes Mountains is where they originate from. 

My chinchilla, Bobbi, 17 years old

Cono Sur was founded in 1993 and have a lengthy background in producing organic wines since 2003.  As of 2019 they also are certified vegan as well.  Cono Sur is the second larger producer in Chile for organic wine production.  Their focus is to look for the “natural balance” between nature and their impact to it.  They use a number of sustainable practices including using geese in the vineyards to fight off pests as well as garlic attached to the vines that ward off undesired pests known as “burrito”. They are the first in the world in 2007 to use CarbonNeutral delivery.  The workers also use bicycles around the property for vineyard management. 

The 2020 Cono Sur Chardonnay is made from 100% organic Chardonnay grapes from the San Antonio Valley and is vegan.  The wine spends about 6-12 months in stainless steel.  They used screw caps for this wine and in 2002 they were the first winery in Chile to utilize screw caps.  The wine was pale yellow in color with aromas of green apple, lemon and tropical fruits.  On the palate the wine was surprisingly airy and light, but clean with refreshing acidity and flavorful showing mostly pineapple, pears and some lemon citrus.  A really fantastic every day wine, especially at $11.99.  ABV 13.5%   

Bonterra 

Bonterra was one of the first wineries I became familiar with when I started learning about organic wine and it’s no surprise since they have been producing their wines organically since 1987.  Located in Mendocino County in California Bonterra is owned by known Fetzer Vineyards. 

Bonterra is a winery that is aimed at saving the planet using 100% green energy, recyclable material for packaging and being both ZeroWaste and CarbonNeutral.  Also, five of their estates they are Demeter certified biodynamic.  Back in 2016 they earned the title of being the first organic winery to be “Winery of the Year” with the Wine Enthusiast.   

Map of Bonterra's grape sourcing regions

As their website states, “soil is everything”, and they utilize various methods to care for it.  They have chickens and sheep where the animal deposits help with the soil to be fertile and allowing them to wander through the vineyards helps to aerate the soil.  They use both compost and cover crops which attracts wanted bugs and adds nitrogen and looser soil.   

The 2020 Bonterra Chardonnay is also produced from organic grapes.  More deeper straw colored than the prior wine.  Lots of banana notes and toasty vanilla aromas.  A very different Chardonnay due to the way in which it was made.  The grapes are sourced throughout California and some of their own estate organic vineyards at Blue Heron Ranch and McNab Ranch in Mendocino.  After the grapes were pressed, 70% of the wine is fermented in oak and secondary malolactic fermentation.  It then spends 6 months in stainless steel and new and neutral American oak.   

On the palate this Chardonnay was creamy, again showing tropical fruits and banana with buttery vanilla notes from the oak.  This used to be more preferred Chardonnay when I started drinking wine, but I have gravitated more towards the Cono Sur style.  If you enjoy the use of oak with your Chardonnay and the creamier, buttery flavors, then this wine is for you.  SRP $14, ABV 13.5% 

The Wine Pairing 

I sampled both of these organic Chardonnay with a pasta dish with shrimp combined with sun-dried tomatoes and grilled zucchini from my garden.  My preference in pairing for this dish was the 2020 Cono Sur Chardonnay.  The brighter acidity and tropical and citrus flavors lent better to the sauce and vegetables versus the creamier and toasty notes of the 2020 Bonterra Chardonnay. 

The organic wine market is quickly starting to take over still wines growing at a rate of 24% over the 14% for still wines.  Currently the market totals about $54.5 million for organic wines and is targeted to be at $1 billion in 2024 claimed by IWSR.  I think the more educated we get as consumers and the more healthier or natural products become available on the market, you’ll continue to see these numbers rise.  I don’t know about you, but I like to look at a label and be able to pronounce the ingredients listed.  Companies that care about the environment and their consumers like many of these organic and/or biodynamic wineries will have my support.   

Join my fellow organic food and wine lovers on a live Twitter chat this Saturday @ 11am EST at #WinePW.  See you there!

• Robin Bell Renken brings Organic Wine – Sustainability and Beyond (Plus Recommendations and Pairings to Crushed Grape Chronicles
• Camilla Mann suggests Sustainably Sourced Seafood + Organic Wines: Rock Crab Claw Crêpes with Bonterra’s 2020 Chardonnay on Culinary Adventures with Camilla.
• Wendy Klik is Drinking and Dining Sustainably and Organically on A Day in the Life on the Farm.
• Terri Oliver Steffes sees Slow Wines and Organic Farming with Lettuce Grow at Our Good Life
• Nicole Ruiz Hudson presents a Chardonnay and Chicken Showdown: Chile vs. California on Somm's Table
• David Crowley offers an Organic Wine Pairing with Veggie Burgers on Cooking Chat
• Linda Whipple suggests Vegan Black Bean Burgers and Organic Wine: a Planet-Conscious Pairing on My Full Wine Glass
• Cynthia and Pierre Ly present Mystery Organic Wine “Le Vendangeur Masqué” with Crêpes Dinner and Economics on Traveling Wine Profs
• Pinny Tam goes with Organic White Wines: Bonterra Chardonnay, Cono Sur Chardonnay & Sauvignon Blanc Paired With Asian Vegan Dishes on Chinese Food and Wine Pairings
• Martin Redmond offers Sustainable Chardonnay and Pinot Noir Paired with White Pizza on ENFYLZ Wine Blog.
• On Wine Predator, Sue Hill and Gwendolyn Alley have AmByth’s Natural Wines, Biodynamic Farming for the Future.

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*These wines were provided as samples, but opinions are always my own.

Merlot Pairings for #MerlotMe Month

It's been a whirlwind start to October.  October holds a number of reasons to celebrate for me.  For personal reasons it's my birthday, wedding anniversary and one of my favorite holidays.  On the flip side it’s Italian Heritage Month and #MerlotMe month.  This year I was completely honored with the samples that I received from participating wineries.  This meant lots of sampling and brainstorming for pairings to go with each.  On top of it all I leave Sunday for my 10th trip back to Italy for a press trip to the island of Sicily.  Happy Birthday to me! 

So what is #MerlotMe month?  October is International Merlot Month and the hashtag #MerlotMe was created to spread love across the wine world for this beloved grape.  #MerlotMe is celebrating it’s 7th year since it was started and our Wine Pairing Weekend group has teamed up to provide a wide variety of samples pairings to go with merlot.  Let’s get started! 

Thirteen bottles later I wondered what was the best way to tackle this.  To say the least lots of cooking, crazy kids running around the kitchen and lots of wine pouring.  It was a feast of merlot!  I paired up 2-4 bottles per dish and although they really all were great in their own way I had my favs of each night.  There was no method to the wine pairing selection as many of these wines were new to me.   

As a sipper to get things started I began with the 2018 Rutherford Hill Merlot Rosé.  Rutherford Hill is located in Napa Valley and is part of the Terlato Family Winery.  Although we’re in the heart of fall here in New England it doesn’t mean that we need to stop drinking rosé.  This was a dry rose’, refreshing, very smooth on the palette with lots of peach and some citrus.  A slight tingle of acidity on the finish leaving a nice crisp lingering flavor.  ABV 13.5% SRP $34 

Merlot Pairing #1 ~ Pulled Pork 

I’m not ashamed to admit that being short on time this past week called for a slow cooker night.  Having participated in a number of these #MerlotMe events I felt pork was the way to go with a couple of my dishes this year.  Going lighter on the sauce with the pulled pork allowed these wines to shine.  With lots of vegetables from our CSA farmshare I was able to prepare some zucchini with a couple of my dishes as I’m trying to encourage my little ones to eat them.  #failure 

• 2015 Rutherford Hill Merlot – This merlot is blended with cabernet sauvignon and syrah.  Ripe black cherries on the nose.  Medium-bodied with moderate tannin and beautiful cherries and plums on the palette with some vanilla.  A well-balanced wine.  ABV 14.5% SRP $34   
• 2017 J. Lohr Los Osos Merlot – This wine comes from Paso Robles made of 82% merlot, 16% malbec and 2% cabernet sauvignon.  Aromas of cherry and blackberries.  I enjoyed the fruit on this one.  Medium-bodied and balanced displaying violet, blackberries with a touch of tannin and oak on the finish. ABV 14% SRP $15 

• 2017 Decoy Merlot – Decoy falls under the Duckhorn Vineyards brand and this Sonoma County wine comes from quality that can be enjoyed in its youth.  Made of 96% merlot with 4% cabernet sauvignon aged in 100% french oak.  Lots of licorice and herbal notes on the nose.  An interesting palette, almost a cherry cough syrup taste.  Not what I’ve experienced in the past with this brand.  ABV 14% SPR $25  
• 2016 Seven Hills Winery Merlot – Coming from the Walla Walla Valley of Washington. The nose was initially lighter making it tricky to decipher some of the aromas, but with time opened up to green pepper, raspberry notes.   Bright fruit, plums, currants and blackberry with nice acidity and spice.  A nice silkiness with some tannin and oak showing up on the finish.  I actually didn’t taste this one with the pulled pork as it came in too late, but I wish I had a chance to pair it with a dish.  ABV 14.% SRP $25 
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Merlot Pairing #2 ~ Classic Meatloaf 

Nothing says home cooked meals like some comfort food.  What I love about meatloaf is that you can always play with the way its prepared with adding ingredients or how it is dressed on the top. Nothing far outside the norm on this dish, but I loved how these 2 choices went so well with it. 

• 2017 Bonterra Merlot – It's been years since I’ve had a Bonterra unfortunately and won’t be the last.  Made from organic grapes and a SRP of $16 this was definitely a favorite of mine in the lineup.  With a small blend of petite syrah and malbec added the wine was aged 1 year in French and American oak.  With aromas of plums and blackberries on the palette this wine was rich in dark fruit with toasty, vanilla and spice nuances.  ABV 14% 
• 2016 L’Ecole Walla Walla Valley Merlot – I enjoyed both of the merlot wines from L’Ecole in  Washington state.  This wine hails from 2 of L’ecole’s prime vineyards, Ferguson and Seven Hills Vineyard.  A dense wine rich in dark fruits and tobacco notes with a solid backbone of acidity.  ABV 14.5% SRP $37 

Merlot Pairing #3 ~ Boneless Pork Chop with a Fig Sauce and Risotto 

I love when a dish comes out like I was hoping and this was my favorite pairing of all.  The fig sauce stole the show and combined with the pork and these wonderful merlot selections it was a win wine all around.  Although it was a close call on my favorite pairing of the three the Duckhorn inched out to lead the pack.   

• 2016 Seavey Vineyard Merlot – This merlot from Seavey Vineyard in Napa Valley is blended with 5% cabernet sauvignon and aged 100% in french oak.  Lots of layers to this full-bodied wine.  Aromas of blackberries and blueberries.  Silky and round on the palette with a hint of green bell pepper.  ABV 14.% SRP $65 
• 2016 Duckhorn Merlot – Duckhorn is a wine I’ve tried over the last few years and always seems to impress.  Duckhorn Vineyards is located in Napa Valley and this wine is a blend of grapes from their own estate as well as select independent growers.  Plums, raspberries with toasty notes a rather full-bodied wine with elegance.  ABV 14.5% SRP $56 
• 2015 Markham Vineyards Merlot – Another winery I’m familiar with in prior years and I was a big fan of the red fruit aromas in the glass on this one.  A wine with structure displaying black cherry and ripe raspberries, vanilla, tobacco, cedar notes and moderate tannins.  ABV 14.5% SRP $55 
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Merlot Pairing #4 ~ Turkey Burger topped with swiss cheese and sauteed portobello mushrooms 

I wish I paired this dish with angus burgers instead of the turkey burgers as they turkey lends a certain taste to the dish and I feel the other flavors would have paired better.  The portobello mushrooms were a must though as this always seems to be a natural pairing with merlot.   

• 2018 Casillero del Diablo Merlot Riserva  - This was the only wine I tasted out of country coming from The Central Valley appellation in Chile.  It was noticeable the difference in taste where the other wines were more fruit forward.  Medium in body displaying blackberries, currants, raspberries and spice with vanilla and oak showing on the finish.  ABV 13.5% SRP $12 
• 2016 L’Ecole Merlot - This other merlot from L’Ecole comes from the Columbia Valley, the largest in eastern Washington state.   A blend of 78% merlot, 16% cabernet franc, 3% petit verdot and 3% malbec. Aged for over 18 months in small oak barrels.   In comparison to the L’Ecole Merlot from the Walla Walla Valley I found this wine to shower brighter red fruits.  Nice acidity and well balanced.  Both beautiful wines and this one only priced at $25.  ABV 14.5% 
• 2014 Northstar Merlot - A second time for me featuring this wine in a different vintage.  Also coming from the Columbia Valley of Washington state.  Made of 76% merlot and 24% cabernet sauvignon.  More towards fuller bodied lending on the side of dark fruits including lush black cherries and plums with some herbal notes and spice.  ABV 14.5% SRP $41 

Plenty of merlot food and wine pairings with my fellow food and winelovers below.  Join us live on Twitter this Saturday 11am EST with #WinePW and enjoy some Merlot throughout the month of October.  I can't wait to hear some of your favorites!

• Jane at Always Ravenous posts Food Pairings with Merlot.
• Jill at l’Occasion offers Foolproof Pairing for #MerlotMe Month.
• Camilla at Culinary Adventures with Camilla says This Food-Friendly Varietal Takes You From Savories to Sweets, Snacks to Cakes.
• Deanna at Asian Test Kitchen has 6 California Merlots Paired with Mexican Food Favorites.
• Lori at Dracaena Wines makes Onion Pastry on My Plate Makes #MerlotMe So Great.
• Wendy at A Day in the Life on the Farm is on A Month Long Merlot Extravaganza.
• Martin at Enofylz Wine Blog is Exploring Meatless Merlot Pairings for #MerlotMe.
• Kat at The Corkscrew Concierge tells us Merlot is the Perfect Dining Companion.
• David at Cooking Chat matches Vegetarian Stuffed Acorn Squash with a Napa Merlot.
• Pierre and Cynthia at Traveling Wine Profs pair A Very Well-Traveled Merlot with Vietnamese Bò Kho.
• Linda at My Full Wine Glass shares It’s #MerlotMe month. Where’s the Umami?
• Rupal at Syrah Queen is Celebrating Merlot with L’Ecole No 41.
• Sarah at Curious Cuisiniere gives us Hachis Parmentier and Merlot Pairing.
• Nicole from Somm’s Table is Exploring California in 5 Merlots.
• Cindy at Grape Experiences says Game Day? #MerlotMe with Ham and Cheese Sliders.
• Gwen at Wine Predator compares California vs. France #MerlotMe with Squash, Chard, and Bow Tie Pasta.
• Susannah at Avvinare matches Brazilian Merlot with Mushroom Risotto.
• Jeff at Food Wine Click! writes Young Professionals Explore Merlot.

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*All wines were provided as samples, but opinions are strictly my own.