2019 Grenache Blanc - "Unity"

2019 Grenache Blanc - "Unity"

Tasting Notes:

Ok.... it's different ... I mean D Dif... So Why do we send this out now? Truthfully, we thought was EPIC in 2020, still in 2021, then in 2022 with tears in my eyes thought it should be put on a boat and sent on a long journey home and dumped at sea. We forgot about it until 2024 and tasted it just before we abandoned the wine forever. Something happens with responsibly made wine that has natural acidity. It lived and is really cool and interesting. It has age, it has a good foundation and now has many more complex tones to it. So, this is for you, a real journey in wine. So, this is for you, a real journey in wine. Two ways to love it - served cold or used like Lillet Blanc in the wine based cocktail below!  It’s soooo good!

 

Notes of sunshine:

This wine has had an amazing journey. We first made a tiny amount as a test to see if making a truly great Grenache Blanc in the Foothills was possible. We loved it and a good friend that grew up in Spain recommended we submit it to a wine competition in Spain. We did and then – OOPS! - the world shut down. So, we let it rest and we tasted it, then rested some more, then we tasted again. It is now super interesting in a good way. It can be enjoyed ice cold for its unique style or the profile makes an awesome wine based cocktail. So, I'm giving tips for both! It's wild and different. Please let me know what you think.  (PS: This vineyard was pulled out in 2020... so, sadly, NO MORE) 😞


Fun facts:

Grenache Blanc, Chameleon Grape: Grenache Blanc adapts well to different soil types and climates, particularly in regions with warm Mediterranean climates, like Lodi. While left on it's own it can produce full-bodied wines. Grape growing in Lodi started in the 1850s, primarily driven by European settlers who recognized the region’s potential.  Lodi is also a leader in "sustainable viticulture", launching the Lodi Rules for Sustainable Wine Growing certification program, one of the first of its kind in the U.S.


Farm notes:

The 2019 growing season in Lodi experienced moderate temperatures and good rain during the spring, lending to a longer growing season. This allowed the grapes to develop more complexity in flavors.  In Lodi, Grenache Blanc benefited from the favorable weather. This 2019 Grenache Blanc exhibits elegance with lively acidity and well-balanced aromas.

Grape history:

Grenache Blanc is Spain’s White Grape, where it is called Garnacha Blanca.  It is a white mutation of the red Grenache or Garnacha grape. It soon spread to France and became popular in the Rhône Valley, where it is blended with Marsanne and Roussanne for the famous Châteauneuf-du-Pape Blanc. In the late 1900's, Grenache Blanc began to find it's way into California, particularly in regions with warm Mediterranean climates, like Lodi.


Recipe:

Grenache Blanc pairs well with seafood, grilled vegetables, and an herb roasted rotisserie chicken.  With its zippy acidity and deep flavors it can stand up to Charcuterie and Cheeses, as well.

The elf's hack is to make some red pepper aioli and slather it on grilled bread brushed with olive oil.

 NOW for PLAY TIME!!! 

Sha Sha Cocktail with Grenache Blanc 

For 2 ppl

  1. Freeze a Martini Glass
  2. In a Cocktail Shaker Add
  • 1 oz Tarbell's Cha Cha Grenache Blanc 2019
  • 1 oz Nolet Gin (or your favorite)
  • 1 oz Meili Vodka (or your favorite)
  • 1 oz clear water
  • 1 tbl sp fresh squeezed organic lemon
  • 1 tbl sp fresh mircroplaned zest of organic lemon
  1. Add Ice
  2. Shake and pour

 ** Dance Party in a Bottle! 

 Roasted Red Pepper Aioli

 2 whole roasted red peppers OR A Jar of Roasted Red Peppers (Meat only, no seeds)

    • Approx 1 1/2 C
  • ⅔ cup fresh basil leaves
  • 1 tsp fresh organic Thyme leaves
  • 2 tablespoons fresh organic lemon juice
  • 1 clove garlic, peeled and halved
  • 1 ½ cups  organic mayonnaise for EZ recipe OR 2 whole eggs
  • 2 Tbl Sp White Balsamic Vinegar
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste

Starting with the vinegar, lemon, salt and eggs (or mayo) first, put everything in a food processor and blend until smooth.

Write back to elf@chachamouche.com any surprises, comments or oopsy's you had with this!

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