Laura's Wine World: Reports

Wine dinner report: Prince Michel 2006 Virginia Symbius Dinner Date

My boyfriend, Joe, has had a bottle of Prince Michel 2006 Virginia Symbius in his wine collection for quite some time now. After reading a description of the wine, we both wanted to try pairing it with food. This was preferable to, and more exciting than, going to a restaurant and picking both a wine and a food that we knew or were told would pair well together.

Front label of the wine.

Back label and description of the wine.

Another picture of the wine's back label and description.

Prince Michel winery is located in Leon, VA. Their 2006 Virginia Symbius is made of 48% Merlot, 30% Cabernet Sauvignon, 12% Cabernet Franc, and 10% Petit Verdot. It is described as “a true Meritage of Bordeaux varietals.”

The wine had a gorgeous bright, deep red color.

This is a Virginia wine, and it wasn’t quite feasible to create a “Virginia meal” to go with it. (What in the world is considered a “Virginia food”?) Therefore, Joe and I decided to just choose something that we suspected might pair well. Judging by the varietals included in the wine, we both thought that a pasta with a flavorful sauce, meatballs, shredded Parmesan cheese, and (improvised) garlic bread would be a good pairing.

A view of a glass of the wine from the side, with flash.

A view of a glass of the wine from the top, with flash.

We boiled some angel hair pasta (the easy part) and selected a Prego Italian Sausage & Garlic sauce to go with it. We cooked some beef on the stovetop, figuring that having two different meat tastes (sausage from the sauce and beef from the meatballs) would help to bring out different flavors in the wine. We shredded a block of Parmesan cheese to top off the pasta. Garlic bread was planned to be part of the meal, but since we forgot to get bread at the store, we had to improvise with hamburger buns instead.

The spaghetti and meat cooking.

The meat and spaghetti cooking, next to the bottle of wine.

The pasta sauce that we used.

The block of cheese that we shredded.

Joe preparing our makeshift garlic bread.

The 'garlic bread' fresh out of the oven, with shredded cheese sprinkled on top.

Throughout the cooking process, we were both sipping the wine on its own and making comments about it. It had a fruity, pleasant nose with some floral notes mixed in. I actually kept getting a hint of soapiness in the nose, which was unexpected, but surprisingly not unpleasant. The wine had a very accommodating taste, and went into the mouth smoothly. It was not overpowering and I believed that it would accentuate the food nicely. It had a good acidity that showed up later in the mouth, a nice balance, and just the right amount of spiciness.

A view of a glass of the wine from the side, without flash.

A view of a glass of the wine from the top, without flash.

Now, for the food! We sat down, both eager to try the food and the wine together.

Joe sprinkling cheese on top of the pasta, meat, and sauce.

YUM.

The pasta sauce was actually pretty sweet, so the acidity in the wine balanced it out nicely. The two meats and the wine complemented one another very well. I think maybe a heavier sauce might have paired better with the wine, but overall it was still a pleasant experience! I think the cheese on top of the pasta and the bread helped to bring out some of the drier flavors in the wine, while the garlic bread helped to accentuate some of the more fruity and floral notes. The different textures (relatively crunchy bread, meaty pasta sauce, and smooth wine) made for a wonderful dinner.

The pasta/meat/sauce, cheese, garlic bread, and wine on the table together.
Obviously Joe just couldn't wait to get started.

He's very serious about his food (and his wine).

Again... YUM

Now I'm hungry.

Assignment feedback: I loved this! It made a great dinner date, gave me an excuse to try a new wine, and taught me a lot firsthand about pairing wine with food rather than just drinking wine on its own.

Two views of parts of the Clare Valley region.

Introduction

The distinctive combination of geology, geography, and climate of the Clare Valley, located in South Australia, results in terroir that is ideal for producing top-quality wines. One of Australia’s oldest wine regions, the Clare Valley contributes only about 2% of the Australian national grape crush; however, it wins more than 7% of all medals awarded for wine in Australia. The region has more than 40 wineries that lie along a narrow corridor, most of which are small and produce bottled wines only.

Two zoomed-out maps showing the location of Clare Valley in South Australia.

History

Clare Valley’s winemaking roots have been growing for over 150 years, making it one of the oldest wine-producing regions in Australia. Its history reaches back almost as far as that of the nearby Barossa region. The first grapes were planted in the 1840’s, first by a servant and later by a group of Jesuit Brothers who had fled religious persecution in Polish territory. They planted those first grapes at Sevenhill Cellars, the region’s first vineyard, which is still in production today. Sevenhill is still operated by Jesuit monks, and much of the wine produced there is made for Catholic religious ceremonies.

Other pieces of the region’s history can also be seen today. Part of the valley contains an old railway line which has been converted to what is now called the Riesling Trail, a 17-mile bike path. Many of the region’s restaurants and winery cellar doors are located along this trail.

A zoomed-in map of Clare Valley.

Sub-Regions

Clare Valley contains five sub-regions: Sevenhill, Clare, Watervale, Polish Hill River, and Auburn. The sub-regions reflect differing interweaving creeks and valleys, so they differ in altitude, climate, and soil type. The higher-altitude, west-facing vineyards are thought to produce the finest wines. Also favored are the southern plains of Auburn and the open expanses of Polish Hill River in the east.

Eldredge Vineyards.

Grapes and Wine

Clare Valley is best known for its Riesling wines. The area is recognized now, in Australia and internationally, as the finest region for dry wines of this variety. Almost every winery in the Clare Valley produces Riesling. Red grapes are grown here too, with the principal ones being Cabernet Sauvignon and Shiraz. Additionally, Chardonnay, Semillon, Sauvignon Blanc, Pinot Noir, Tempranillo, and Grenache are among the many lesser varieties also grown.

The region produces a range of varietal wine styles, conveying many different approaches to winemaking in addition to the influences of the differing micro-climates and sub-regions in the valleys. Grenache is used occasionally as a varietal, and is also used as a blending constituent of red wines, as it is in many South Australian wine regions. Recently, Tempranillo and Sangiovese have also been introduced with positive results. Chardonnay is also often grown to be blended with local Semillon.

Part of a vineyard at Wendouree Cellars.

Terroir & Climate

The Clare Valley contains substantial variation in microclimate and topography, and is considered better for table wine production than that of fortified styles. It produces much better cool-climate wines than its raw climatic data and location may suggest. During the growing season, days are warm and nights are cool. This temperature variation, coupled with the character-forming ‘terra rossa’ soil, makes this region favorable for producing grapes like Riesling, Cabernet Sauvignon, and Shiraz.

Riesling’s success in the region is directly related to the climate. The diurnal temperature variation ensures that the grapes’ flavors and crisp acid are retained in the wine.

Also because of the climate and temperatures, many consider Cabernet Sauvignon to be just as successful in this region as Riesling is. This varietal’s wines can be high in body and alcohol with a good concentration of flavors and deep color.

Though Clare Valley’s Shiraz may be overlooked due to Riesling’s dominance, the climate contributes to rich and tightly structured wines of this varietal, with a long soft palate and deep color. The region’s climate and terroir clearly leave their mark on wines.

Two images of wine labels from different Clare Valley wineries.

Left: Riesling from Grosset

Right: Viognier from Pikes

NOTE: As you can see, there are many differences in the two labels, such as the fact that one displays the sub-region of Clare Valley (Polish Hill) and the other simply says 'Clare Valley.'

Miscellaneous

There are no government-sponsored agencies that control the production of wine from this region. With regards to labels, the National Label Integrity Program ensures that Australian wine is labeled honestly. The Geographical Indications Committee is responsible for describing, registering, and protecting the names of Australia’s wine zones, regions, and sub-regions.

A fun fact about the Clare Valley: There are a few large prominent wineries, but many are considered ‘boutique,’ and have small production levels. Most of the cellar doors in the region are placed close together, making it easy to go cellar-door-hopping.