April: Rutherford AVA, Napa Valley, California

Tonight promised to be a night of big Cabernet's from the Rutherford AVA in California.


1998 Peju Provence Estate Cabernet Sauvignon
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Group Tasting Notes: Nose was earthy and damp with a hint of mint leaves. "It felt like I just fell over in a baseball field." Excellent color in the glass. The palate showed eucalyptus. This was super smooth and has aged gracefully. Only drawback was a small finish.
Avg. Points: 92 - Delicious

2004 Rubicon Estate Cabernet Sauvignon ($125)
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Group Tasting Notes: The nose showed black cherry, light oak, and hints of chocolate. The color was a deep dark red in the glass. The palate picked up blueberry and a Ghiradelli raspberry and dark chocolate candy. This wine really evolved in the glass and showed multiple layers with some air time. Easily a favorite.
Avg. Points: 91 to 93 - Very Good/Delicious

2006 Rubicon Estate CASK Cabernet Sauvignon ($65)
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Group Tasting Notes: A vanilla nose with hints of cherry. The color was a dark ruby red. On the palate, it was creamy with blackberry, black currant, and a kiss of oak. An easy drinker and delightful.
Avg. Points: 90 to 92 - Very Good

2005 Terraces Cabernet Sauvignon ($48)
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Group Tasting Notes: Nose was minimal with light hints of sugar, tobacco, and dark leaves. In the glass it was a plum red with a light edge at the rim. On the palate it was dry with a milk chocolate taste and hints of cherry. This was definately not a big powerful cali cab.
Avg. Points: 88 - Very Good

2006 Frog's Leap Rutherford Cabernet Sauvignon ($75)
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Group Tasting Notes: The nose picked up cherry and chocolate and almost a bubblegum aroma. The color was a nice ruby red in the glass. The mouth was dry and tannic with an almost chalky taste. Maybe this was that elusive Rutherford dust?
Avg. Points: 87 - Good

2006 Provenance Rutherford Cabernet Sauvignon ($45)
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Group Tasting Notes: Nose showed an earthy aroma with some hints of eucalyptus. The mouth was hot and alcoholic but this simmered with some air time. One member stated simply, "This sucks." With a bit of time it opened to show a mixed bag of citrus, milk chocolate, and beef jerkey. Disjointed.
Avg. Points: 84 - Average

March: Willamette Valley, Oregon

After Tuscany, our wine journey takes us to Oregon in the Willamette Valley to taste some stupendous Pinot Noirs. We decided to shake things up a bit and do the tasting blind. This wouldn't allow us to have any bias towards any particular wine and we could really get into the nuances of each Pinot.

We paired tonight's wine with a few classic dishes. We started with a mushroom, radicchio and roasted shallot risotto for an appetizer then had salmon with mushrooms, sweet onions and a pinot noir sauce. Served on the side (and faithfully prepared by Brady) we had brown sugar glazed, parslied carrots. To finish off the meal, we had an assortment of cheeses. The salmon recipe can be found HERE.

Chow time!

The big reveal!

2006 Archery Summit Premier Cuvee ($48)
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Group Tasting Notes: Nose resembles a fall forrest floor with a good earthy aroma. Hints of raspberry and plum on the palate. Tied for tonight's favorite.
Avg. Points: 90

2007 Argyle Pinot Noir ($28)
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Group Tasting Notes: Light bodied. Hints of fresh strawberries and light candied cherries. Youthful and refreshing but a bit thin.
Avg. Points: 87

2007 Elk Cove ($29)
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Group Tasting Notes: Dark color in the glass. Nose has hints of cherry and dark fruit. Mouth shows bits of cocoa and dark fruits. Soft back end. Easy drinker.
Avg. Points: 87

2006 Carlton Cellars Roads End Oregon Pinot Noir ($55)
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Group Tasting Notes: Light to medium color in the glass. Nose has hints of light chocolate and cherry. Mouth shows raspberry and an earthy aroma. Strong but not. "It's like getting punched by a girl." Tied for tonight's favorite.
Avg. Points: 90

2008 Willamette Valley Vineyards Pinot Noir ($19)
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Group Tasting Notes: Light bodied in the glass. Very earthy with hints of maraschino cherries but young and very green with an almost bitter taste.
Avg. Points: 82

Tonights cheese's were picked up at Scardello's on Oak Lawn. Our cheese selection took us from Vermont to Wisconsin to California and Texas.


Look at those poor little cheeses just wanting to be set free...then eatin!

Vermont gave us a very creamy Oma (9 O'clock) made from organic raw milk. Then Texas delivered a Brazos Gouda (6 O'clock) aged for 60 days. Next was the "holy sh!t" Humboldt Fog (3 O'clolck) from Cypress Grove - made from pasteurized milk and paying hommage to the classic French (Oui Oui!) cheese Morbier. In the noon time slot, we had Pleasant Ridge Reserve from Wisconsin which had layers and layers of flavor. This and the Fog were easily the fav's of the night.

Tonight's Damage:

Up next: California Cabernet, Rutherford AVA.

February: Chianti, Italy

For February, our journey took us to the Tuscan hills of the Chianti region in Italy. Chianti is typically a blend made predominantely with the sangiovese grape. Will started the night with a light and delicious caprese salad. Then made us a wonderful chicken parmigiana that paired perfectly with tonights wines.


Tonights Line-Up:



2005 Nipozzano Frescobaldi Chianti Riserva
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Group Tasting Notes: Dry with hints of heavy plum, spice and oak. High acid with fine tannins. Not a power house but subtle and medium to light bodied. Decant.
Avg. Points: 88


2006 Antinori Chianti Classico Peppoli
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Group Tasting Notes: Velvet and rich with hints of tobacco and oak. Dark jammy berries come through once it opens up. Decant.
Avg. Points: 90+




2006 Ruffino Il Ducale Toscana
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Group Tasting Notes: Nose full with cedar and spice. Fresh cut sawdust and haybarn are evident. Earthy.
Avg. Points: 88+



2006 Santa Margherita Chianti Classico
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Group Tasting Notes: Big nose with forrest floor, fresh cut grass, and hints of black fruit. Wood, black cherry and candied on tongue once it opens up.
Avg. Points: 90 (Best Nose)


2006 Toscolo Chianti
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Group Tasting Notes: Raspberry with hints of nutmeg and vanilla. Fruit forward nose with a candied tongue.
Avg. Points: Wide Range - 80+ to 90.

Tonights damage....

January: Champagne, France

What better was to kick off the innagural Dallas Cork Crew than with a little bubbly? The northeastern region of France is home to the champagne provence and the sparkling wine that bears its name. The history of Champagne is rich with tradition which you can explore in more detail HERE.

We started the evning with a feast fit for a king! Sam prepared a phenominal menu.



First Course:
Roasted Almonds
Old Dutch Master Gouda
Black Creek Wisconsin Extra Sharp Cheddar Cheese

Second Course:
Scrambled Eggs w/ Shrimp
Thin Crust Roasted Garlic White Sauce Pizza with Mushrooms and Spinach

Third Course:
Spicy Wok-Fried Chicken w/ Chili's
Curried Potato Wedges

Forth Course:
Fresh Berries

The spread:

Tonights delicious line-up:

Nicolas Feuillatte Brut NV
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Group Tasting Notes: Light with hints of almonds.
Points: 89





Duval-Leroy Brut NV
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Group Tasting Notes: Green apple with a citrus nose.
Avg. Points: 90








Taittinger Lafrancaise Brut NV
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Group Tasting Notes: Light bodied with hints of fresh bread, citrus and green apple.
Avg. Points: 89




Perrier-Jouet Grand Brut NV
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Group Tasting Notes: Dry with hints of almonds and yeast.
Avg. Points: 90








Charles Mignon Brut Rose Premiere Cru NV
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Group Tasting Notes: No notes.
Avg. Points: 90



Until next time. Cheers!

The Crew

Welcome to the Dallas Cork Crew. We're a group of like minded individuals who enjoy good wine and good company. We've come together to expand our palates and try a variety of grapes from around the world. Our journey will take us from France to Italy to Oregon to New Zealand and pretty much every where in between. Each month is a new grape and a new region.

Meet the Crew:

Will Bailey












Mike Brady








Sam Kamler












Jared Moise

Jason Straub