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On February 18-19 I attended the 26th Boston Wine Expo in Boston Massachusetts which is about a four hour drive north of New York City. I attended both days, Saturday and Sunday and this was my sixth year attending this event. It’s always one of the best wine expos in the country. The event featured over 1,800 wines from over 200 wineries, seminars, vendors and cooking demonstrations. The event benefits the Floating Hospital at Tufts Medical Center’s Summer Camp Program for Children with Disabilities.

As in past years, the event was held at the Seaport World Trade Center and Seaport Hotel at 200 Seaport Boulevard, a short tram ride from the South Street bus terminal and this year as in last the weather cooperated and it was a beautiful afternoon.

American Rhône:  The Range of the Rhône Rangers

2015 Gramercy Cellars Picpoul “Los Oidos Vineyard” (Walla Walla)

Very light yellow, pineapple and grapefruit on the nose, lime notes at first followed with floral notes and lime  on the finish.

2013 Bonny Doon Cigare Blanc White Blend (Arroyo Seco)

A blend of Roussanne, Grenache Blanc and Picpoul Blanc. Medium gold, honey and damp earth and crushed rocks on the nose, full honeyed fruit with some botrytis notes, moderate acids, long finish, some heat.

2014 Tablas Creek Rousssanne (Paso Robles)

Medium gold with notes of ginger on the nose, candy and sea air on the fruit, moderate acids.

2013 Tenet GSM Blend (Columbia Valley)

A blend of Grenache, Syrah and Mouverdre. Dark red to black, perfume of pine and slate, chunky, juicy with oak and bitter plums on the finish.

2014 Sans Liege Groundwork Mourvedre (Santa Barbara Highlands)

100% Mourvedre. Dark red with a black rim, overripe vegetable on the nose, concentrated, dusty, black cherry and oak on the fruit, nice grip at the end.

2014 Stolpman Vineyards Estate Grenache (Ballard Canyon)

Dark black in color, feminine perfume of red leather and cherry, big cherry fruit with the tannin tightening up at the end for a good grip, good balance.

Vertical of Guigal’s Chateau d’Ampuis Côte-Rôtie

1995: Dark brick with a brown rim, cooked black fruit on the nose, tight and tart, brown leather on the tannic finish.

1997: Dark brick with a brown rim, old leather and roasted meat on the nose, dark plum and tight, crisp acids on the finish.

2001: I got a good amount of sediment on the pour, first bottle corked so not much to go around. Brick in color, cooked vegetable and crisp bacon on the nose with big mint notes on the finish.

2003: Dark brick with an amber rim, ripe dark plum and bbq meat on the nose, silky black fruit, firm grip, mint notes, good structure.

2005: Dark red to black, roasted meat, spice and earth on the nose, tight and smoky with crisp acids.

2007: Black with an amber robe, roasted meat and plastic on the nose, juicy fruit followed with firm tannins.

2009: Black in color, roasted meat on the nose, tight and concentrated with the fruit dropping at the end.

2012: Dark red with a purple rim, dusty roast meat on the nose, very tight with asparagus on the finish, a little unbalanced.

Horizontal of Three Guigal Côte-Rôtie

1998 Brune et Blonde: Dark amber, perfume of mint and roast meat, starts tight turns silky with meat notes on the finish.

1998 Chateau d’Ampuis: Medium amber, smoky dark black cherry on the nose, tight with mouth tightening tannins and acids.

1998 La Landonne: Black, amber rim, complex nose of earth, tar and ripe black fruit, concentrated and silky with dark earth notes on the fruit, firm acids.

Vine & Brine: Terroir Pairing With Island Creek Oysters

2015 Domaine Vincent Careme “Cuvee T” paired with an Ichabod Flats oyster.

Medium yellow, sea air and sauerkraut on the nose, crisp fizz, lemon curd on the fruit. Oyster was salty.

2015 Domaine Paul Buisse Touraine Sauvignon paired with an Island Creek oyster.

Light yellow, mowed grass on the nose, juicy, grassy, tart, good balance.

2015 Le Roi des Pierres Sancerre Blanc paired with a Wellfleet oyster.

Very light yellow, melons, grass on the nose, crisp and grassy. Very salty oyster and muddy.

2014 Domaine Vrignaud Le Champreaux Chablis paired with a Mallard oyster.

Medium yellow with greenish tints, toast and barnyard on the nose, tight lime on the fruit. Sweet and balanced oyster.

2012 Clos du Gaimont La Monaco Vouvray paired with a Malabar oyster.

Moderate to dark gold, honeyed bouquet, juicy pineapple, ginger and melon on the fruit, low acids, a fat wine. Oyster was low salt and muddy.