Ironstone Vineyards 2004 Obsession

by Sarah J. Gim, Posted Dec 22nd 2005 @ 11:45AM

I didn't know that you could make a brand new fruit, but I guess if you can make a grapple (that's an apple that tastes like a grape), you can make a grape called Symphony.

Dr. James Olmo created the Symphony in 1948 (that's a baby by wine grape standards!) at UC Davis by crossing the Muscat of Alexandria grape with Grenache Gris.

Ironstone Vineyards in California makes a wine called Obsession from Symphony grapes from their own vineyards. I bought a bottle of the 2004 Obsession a few nights ago only because I was curious about a California born-and-bred grape, and the wine guy said that it's light, sweeter, a little bubbly, and would go well with spicy foods. Besides, how could I pass up a wine called "Obession?!?"

I drank a glass first while cooking, since I was preparing for Spirited Cooking (which I took quite literally). The wine looks very pretty - light, pale, and the wine guy was right. The Obsession sort of sparkles in the glass as well as on the tongue. It was much sweeter than I expected, though. Not quite like a Moscato or the super-sweet Rieslings, but still rather sweet and perfume-y for something right before dinner.

It was fine with the spicy foods we were having for dinner, but I couldn't really imagine drinking the Obsession with Korean food. The search for a good pairing with kimchee still continues.

Tags: ironstone vineyards, obsession, symphony, white wine, wine

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Reader comments (Page 1 of 1)

12-22-2005 @1:25PM LACheesemonger said... Oooo tay Sarah, you don't need to pay any attention to my recommendations, but there's this nice Korean chef over there in the Father's Office, who could recommend something. And he'll probably send to down the street to Wine Expo (2933 SM Blvd (310)8280-4428) for some bubbly being this time of year and all. They do have Italian sparklers, but I'd recommend sticking to the real-deal Champagne, even if a decent one is going to run you over $20, perhaps well over $20. Just make sure you don't get a really 'steally, bone dry/highly acidic Champagne that they always try to sell people...you want to tell them you want something that is "light and frothy, yet also round and creamy" Trust me, while I don't drink much of it anymore, I started out with C&C (Champagne & Caviar)...I was The Champagne Kid for a short time.

BTW, even though it's roots have been traced back to Hungary centuries ago, Zinfandel is considered California's own born-N-breed prodigal son, as 1st gen Italian immigrants planted it in N. Cal in the 1800's.

Then again, you could try asking me...nah, that would be too simple and logical, as I'd have you try a range of actual good wines, that you'd find more to YOUR liking (not necessarily what I would like best) than what 'wine guy' tells you. I hope you did not ask that Asian guy at the Wine House, he's yet another know-it-all PITA, who doesn't know sheeeet, compared to my knowledge and abilities in pairing wine with food. This was readily apparent (that he was 'faking it') when I asked him last year at this time for a specific style of Champagne I was looking for that would go well with sushi. No I did not ask him for HIS opinion on what style of Champagne would go well with sushi, but like uhh, some boneheaded stubborn people I know; he just wasn't paying attention to me ;) . After countering him (he only wanted to pontificate about his superior (lack thereof actually) knowledge and tell me this Champagne would work well with "Asian spicy foods". I had to correct the annoying little pill, that I had asked him for a specific style that would go best with sushi, not what he thinks works with friggin Thai 'Zip Fewshun', lol. So after unsuccessfully trying to convince me of his 'lack of knowledge'; he got annoyed and said "we're getting nowhere, I'll get you another salesman". Why even Jason, would have given into him, but I wore the guy down after 15-minutes of banter...yeah, I'm good. Fine, you're a sanctimonious idiot anyway I thought of him, hehe! I got shuffled over to the owner's son James Knight, who was more helpful. But in the end I did not exactly follow his recommendations either. However I was able to distill a range of choices from that much shorter conversation, and my choice of the 1976 recently disgorged Blanc de Blanc was a good one (of course I had some other high-end Champagnes for a selection of pairings...both of which might have gone well with the kimchi). But I'm positive I can find you both a suitable white and red wine to YOUR liking that you'd want to drink with your version of kimchi, you just have to make up several batches, and let the tasting games begin :), Okay? Remember, never a quickie; it's a socially involved "dance" you'd most likely want to play. You do know that there are some Rieslings that are quite dry, not sweet dessert style; but as always, you have to know which producer makes a certain style that you'd like? I do think however, I'd mostly drink a specific range of red wines (could do a certain type or rose, or a spicy, fuller bodied Rhone) with kimchi, knowing how Hot-N-spicy you are ;).
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