Sanglier Cellars

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I’ve had the pleasure of meeting Glenn Alexander, the farmer/winemaker of Sanglier Cellars a few times. I have never been disappointed with his wines. I respect his attitude of being a farmer first and a winemaker second. I find people with that kind of attitude know that quality wine starts with the grapes in the vineyard and are more attuned to the whole process of making wine. Plus, they are more interesting to talk to…that’s just my personal perspective.
What I find amazing is that Glenn and his wife, Melissa (who is a fantastic cook and owns 1500 cookbooks) were farmers in Texas and decided to move to Sonoma County to try farming grapes and getting into the wine business….
I’m so glad they did!

Here is the list of what I have tried lately:
2013 Rose Du Tusque, Sonoma County: This is a blend of Grenache and Mourvedre. It is has ripe red fruit with a little floral and spice. It is very food friendly and not just for summer drinking. It was one of the Rose’s that I served at Thanksgiving.

2010 Chardonnay, Sonoma Coast/Sonoma County: I have written about this wine before in the post “Chardonnay & BEEF“. This Chardonnay was a favorite in a blind tasting I did with my Twisted Peeps. It has balance between oak and fruit.

2011 Rouge Du Tusque, Sonoma County: It is a blend of Grenache, Syrah, Petite Sirah, Cinsault and Mourvedre. This is lush berries with an earthy coffee, mineral finish. Really great with pizza or bar-b-que.

2011 Pinot Noir, Russian River Valley/Sonoma County: This is an intense Pinot. It has baking spices and red fruits with elements of smokey mushroom and black tea. I fell in love with it at first sip. I bought 2 bottles so I could see how this wine would evolve.

Please go to their website:http://www.sangliercellars.com to see more of their wines and check out Melissa’s section called “Farm. Eat. Drink”.
If you live in the DFW area, you can buy Sanglier at Whole Foods, Cork Wine Bar and Pogo’s.
Cheers Y’all,
Lori – Your Twisted Sommelier

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I agree, Glenn…twisted is good!

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Chardonnay and BEEF!

Butter Chardonnay

Butter Chardonnay

Sanglier Chardonnay

Sanglier Chardonnay

Beef, Potatoes, w/Avocados & Tomatoes

Beef, Potatoes, w/Avocados & Tomatoes

I had posted a few years ago about how I was trying to find a different wine other than Cabernet to pair with a beef filet. 

I settled on a Pinot Noir that created a rant about how I wish more restaurants were BYOB….Anyhoo…I digress….

I got to thinking about this because I have a friend that loves Chardonnay and that evening I said that an oaky, full-bodied Chardonnay would be perfect.

So to prove I was right, I tried 2 Chardonnay wines with a bacon wrapped beef filet, rosemary – garlic potatoes and a salad of avocados and tomatoes drizzled in lime and olive oil.

The 2 Chardonnays were:

2010 Sanglier Sonoma Coast Chardonnay. alc. 13.9% and 2012 JAM Cellars Chardonnay Butter. alc. 14.8%

Sanglier smell was: Ripe apple, cream, a bit of white flowers and creme brulee

The taste was: Granny Smith apple, assorted melons and lemon. The acidity was long but finished slightly creamy.

It was great with the beef. It sort of cleansed the palate, but the beef did not over-whelm the wine. It was perfect with the 2 side dishes.

 Butter smell was: Apple pie – bread, butter and cinnamon

The taste was: Light Red Delicious apple, peaches, smoke, with a soft vanilla, butter finish. The finish was short but creamy.

This Chardonnay was good with the beef. It even added a sweetness to the bacon, which is always awesome!

It paired very well with both side dishes.

Both of these Chardonnays were very good with beef because of how they were processed and the high alcohol level.

Sanglier was done “Sur Lie” in oak barrels, which adds more body, aromas, and complexity to the wine.

Butter went through 2 fermentations, the last one being malolactic, which softens the tartness of the wine making it creamy with more body.

I think I will take my own advice, and just order a Chardonnay. It will simplify my choices and the side dishes won’t feel neglected.

I want to Thank Whole Foods for this Whole meal; including the wine.

I have been shopping there for years and this is the ONLY place where I get bacon wrapped filets. I’m a West Texas girl and my Daddy was a judge on the Texas A&M Beef Team…I better know beef!

Also, the wine department, at least at my Whole Foods in Plano, is so knowledgeable and enthusiastic about what they do…I feel like a kid in a candy store every time I go in to shop for wine.  Thank you Carol & your team!

I also want to Thank fellow Twisted Peep, Lisa S. for turning me onto Sanglier.

Cheers Y’all!

Lori – Your Twisted Sommelier