Cliff Lede Tasting Event

Cliffe Lede Vineyard logoAugust Winery Spotlight

Please join us, as we Taste, Learn and Enjoy these ‘rockin’ wines from Cliff Lede Vineyards, Napa Valley.  RSVP at your local WineStyles location.

Cliff Lede Vineyards and FEL wines – Stags Leap District of Napa Valley

Cliff Lede Vineyards was established in 2002 by Canadian born Bordeaux enthusiast, Cliff Lede, following the acquisition of a sixty acre estate in the Stags Leap District of Napa Valley. With a focus on producing wines from estate vineyards, Lede tapped David Abreu, considered the best viticulturist in Napa Valley, to replant the vineyards. Lede decided to name each vineyard block after some of his favorite rock songs and albums—from “My Generation” to “Dark Side of the Moon,” creating what is known today as the Cliff Lede Vineyards “Rock Blocks.”

Whole Lotta Love vineyard sign

In 2005, a state of the art, 25,000 square foot winery and cave system was etched into a hillside overlooking the estate vineyards. Not only did Cliff create a beautiful property, he also assembled an unrivaled team that shares his passion for quality. Today, Winemaker Christopher Tynan crafts Cabernet Sauvignon and Sauvignon Blanc, with the flagship, Poetry Cabernet Sauvignon, sourced from the steep eastern hillside portion of the estate.

Cliff Lede and FEL wine bottles

In 2015, Cliff Lede vineyards were awarded with a Napa Green certification which focuses on farming and production methods that meet and exceed more than twenty local, state, and federal “best practices.” Cliff Lede wines are an exuberant expression of Napa Valley vineyards and reflect the natural harmony and balance of sustained vineyard management.Napa Green Award plaques

Breggo Cellars was renamed FEL Wines as an homage to Cliff’s mother Florence Elsie Lede, who dabbled in home winemaking. Two years later, the Lede Family acquired the Savoy Vineyard, a benchmark vineyard for Anderson Valley Pinot Noir and Chardonnay. In addition to the Savoy bottlings, FEL Winemaker Ryan Hodgins crafts Anderson Valley appellation Pinot Noir, Chardonnay, and Pinot Gris, and a collection of vineyard designate Pinot Noirs from select vineyards within the Anderson Valley and Sonoma Coast.

Join us! 

RSVP for the Winery Spotlight Tasting at your local WineStyles location

Cheers!

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Happy Red, Wine and Blue!

July Wine Club with red grapes, white grapes and blue grapes and American Flag

Chicken Paella

Chicken paella dishINGREDIENTS:
• 1 lb ground chorizo
• 1 small onion, fine dice
• 1 small can spicy peppers (chipotle, piquillo, hatch)
• 1/2 bunch parsley, chopped
• 20 chicken drums, seasoned with salt & pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp tomato puree
• 1 lb Bomba paella rice
• 6 oz. white wine
• 3 cups chicken broth
• 1 cup frozen peas
• 1 lemon

DIRECTIONS:
• Preheat the oven to 350°F.
• Cover large skillet with olive oil, medium-high heat. Add chicken drums, browning on all sides. Remove chicken and set aside.
• Add chorizo and onions to the pan. Cook for 5 minutes. Add the peppers, tomato puree, and paprika. Stir and cook for 4 minutes.
• Add the rice and stir well for 3 minutes. Add wine and stir for 3 minutes.
• Add the chicken stock and stir into rice until absorbed. • Add frozen peas and parsley and bring back to boil. Arrange chicken drums on bed of rice.
• Transfer skillet to the oven and bake for 30 minutes.
• Remove from oven and cover lightly with foil.
• Garnish the dish with parsley and serve with lemon wedges.

Horten Tempranillo bottle imageEncomienda de Cervera
Horten Tempranillo
Almagro, Spain

Located within the distinguished cultural city of Almagro, between valleys and mountains thick with holm oaks and juniper trees, rosemary and thyme. The mountainous terrain that forms three drainage basins has a peculiar micro-climate, with cool nights providing release from the blistering heat of the day. The Encomienda de Cervera Estate was established in 1758 with a total of 1200 hectares of land, that included vineyards and olive trees. The old vineyards have been renovated and expanded to 50 hectares. The best hills and altitudes have been chosen for each varietal, along with the best soils. From the grapes of their young Tempranillo vineyards, this wine was aged for short time in new French oak.Horten Espinosa winery owner

“Deep and intense red color, with aromas of fresh red berry fruit and spice with toasted vanilla flavors of the oak. Round and spicy with full body, but easy to drink with a long and pleasant after taste.” – Horten Espinosa, owner

Appellation: Campo de Calatrava, Almagro, Spain
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla

Soil: Clay and stony with a smooth layer of volcanic origin
Varietal: 100% Tempranillo
Analysis: 13.7% alcohol / volume

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Pairing Recipe for Ananoa White Blend

Catalan Shrimp with Paprika

catalan shrimp recipe photoINGREDIENTS:
• 4 garlic cloves, crushed
• 1/2 lbs ripe cherry tomatoes, halved
• 12 large, raw shrimp, peeled or not
• 1 tsp Paprika
• olive oil
• lemon
• salt & pepper, to taste

DIRECTIONS:
• Add olive oil to sauté pan, on medium heat. Add tomatoes and stir for 1 minute. Add garlic cloves, paprika, salt and pepper to taste. Allow to simmer for 4 minutes. If pan is dry, add some white wine and lemon juice.
• Add shrimp and cover pan. Lower heat to medium-low. After 4 minutes, shrimp should be pink and cooked.
• Serve immediately with crusty bread.

Ananoa White Blend wine bottle imageSilky styleEncomienda de Cervera
Ananoa White Blend
Almagro, Spain

Established in 1758, Encomienda de Cervera takes great care of their vineyards, resulting in grapes of the best quality, without losing identity and tradition. Established at the turn of the 19th Century, the winery has been restored, expanded, and modernized, always respecting the environment, and improving the quality of their wines. In order to choose the best soil for each varietal, extensive edaphologic studies were performed on the soils to select among the best volcanic, clay-calcareous vineyards at the estate. The unique terroir and micro-climate makes this wine different and special. The volcanic soil contributes to the mineral expression and the refreshing acidity in the wine. This wine was fermented in stainless steel tanks, and aged for 6 months on its lees to obtain a higher complexity. Everything is blended in perfect balance and flavors.

Horten Espinosa winery owner“Medium straw yellow in color, floral note aroma with white fruit, like gooseberries and hints of aromatic herbs. Mineral palate, elegant and complex with a refreshing acidity and a long creamy finish.” – Horten Espinosa, owner

Style: Silky
Appellation:
Campo de Calatrava, Almagro
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla
Varietal Blend: 
Chardonnay, Verdejo, Sauvignon Blanc
Soil: Clay and stony soil with a smooth layer of volcanic origin
Analysis:
12.6% alcohol / volume
Critical Acclaim:
Bronze Decanter, Silver in Mundus Vini and Bruxelles

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July Wine Club pairing recipe

Spanish Roasted Chicken

  • Spanish Roasted ChickenINGREDIENTS:
  • 4 lb whole broiler chicken, preferably brined, rinsed and patted dry
  • 4 lemons
  • 4 garlic cloves, crushed
  • 2-3 lbs russet potatoes, peeled and cut into bite size or diced
  • olive oil, to taste
  • salt & pepper, to taste

DIRECTIONS:
• Preheat oven to 425 °F.
• Boil medium pot of water. Add potatoes and two lemons. Cook for 5 minutes and drain.
• Poke lemons with a knife. Insert lemons and crushed garlic into cavity of the chicken.
• Place chicken on a foiled baking tray. Surround the chicken with the potatoes. Sprinkle chicken and potatoes with olive oil, salt and pepper to coat. Cook for 80 minutes until chicken has an internal thigh temperature of 165-175 °F. Remove chicken.
• Stir potatoes and return to oven for 10 more minutes to crisp.
• Cut chicken. Serve with fresh lemon wedges, potatoes and a salad.

Ananoa Syrah wine bottleBold wine Style logoEncomienda de Cervera
Ananoa Syrah
Almagro, Spain

Located in the heart of the Volcanic Massif of Calatrava Estate, Encomienda de Cervera was founded in 1758. Initially, the estate had 2,375 olive trees, an oil press, 10,000 black and white poplar trees and a country house. By the end of the 19th Century, the estate had a 22-hectare vineyard and a 200,000 liter winery. The volcanic black soil and red ochre gave the city of Almagro its name. Surrounding three river basins, its micro-climate of cool nights and hot days, provide the ideal growing conditions for this Syrah. All vineyards are in trellis, oriented to the North/South with controlled trickle irrigation systems and humidity sensors at different levels. The grapes are harvested during low-temperature hours, resulting in excellent quality and well-matured wines. The volcanic soil contributes to the mineral expression and the refreshing acidity in the wine.

Horten Espinosa winery owner“Picota cherry red in color, with intense aromas of red fruits with toffees from aging oak barrels. Volcanic soil enhances minerality. It’s fresh in the mouth feel, has a delicious structure and smooth tannins. Expansive and well-rounded.” – Horten Espinosa, owner

Appellation: Campo de Calatrava, Almagro, Spain
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla
Soil:
Clay and stony soil with smooth layer of volcanic origin
Varietal Blend:  Syrah
Analysis:
13.7% alcohol / volume
Critical Acclaim: Bronze Decanter, Gold Bruxelles

 

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Languedoc Style Olive Tapenade

olive-tapenadeINGREDIENTS:
• 1 cup olives (black or green olives). If you use black olives, stick to Kalamata or Niçoise.
• 2 anchovy fillets, packed in oil
• 3 garlic cloves, peeled
• 2 Tbsp capers, drained
• ½ lemon, juiced (about 1 Tbsp juice)
• 1 Tbsp olive oil*

DIRECTIONS:

• Place all the ingredients in the bowl of your food processor. Pulse until combined and the desired consistency is reached. • Serve with toasted baguette slices and wine. Yields one cup of tapenade, 4 servings. * The oil listed in the ingredients is for a chunkier tapenade. For a more traditional, spreadable tapenade, use 2-3 Tbsp olive oil. Recipe courtesy of CuriousCuisiniere.com

Domain de Nizas wine bottleSilky styleDomaine De Nizas
Les Terres Noires
Languedoc, France

The vineyard of Domaine de Nizas lies in a triangle between the towns of Pézenas, Caux and Nizas and also between two lava spurs that form a natural amphitheater which protects against extreme weather. The name ‘les terres noires’ translates to ‘the black earth’, referencing the Basalt soils that provide complex aromas and elegant structure to the wines. The Vermentino and Viognier juice were fermented in stainless steel tanks to retain varietal freshness. The Roussanne juice was fermented in seasoned French oak. The wine in oak, then underwent regular lees stirring for eight months to build texture and palate weight.

“Surprisingly expressive southern French white wine that embodies the Nizas style of balance and elegance. It is beautiful pale yellow in color with golden tints. On the nose, there are pronounced aromas of citrus, white peach and wild fennel. The fruit-driven palate is round and balanced expressing all of its complex flavors through a lingering finish.”

Winemakers: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  46% Roussanne, 36% Vermentino, 18% Viognier
Analysis: 13.5% alcohol / volume

June Wine Club pairing recipe

CHICKEN CASSOULET

chicken cassouletINGREDIENTS:

• 4 slices bacon, preferably low sodium, cut crosswise into ½ inch strips
• 5 bone in chicken thighs (appx 2 lbs)
• 1 lb chicken sausages (Andouille or garlic/herb)
• 2 ½ cups white beans (great northern or cannellini), soaked overnight
• 1 large onion, minced
• 4 cups low-sodium chicken stock
• 5 cloves of garlic, minced
• 2 carrots, peeled and chopped into 2 inch pieces
• 1 stalk celery, chopped into 2 inch pieces
• 2 bay leaves
• 6 cloves
• 2 tsp chicken demi-glace (optional)
• 2 sprigs rosemary
• 2 sprigs parsley

DIRECTIONS:
• Preheat oven to 300°F.
• Spray cooking oil to coat a Dutch oven or similar size oven proof copper pan. Heat on medium high. Add the bacon and cook about 5 minutes per side until just starting to get crispy. Remove from pan and set aside on a plate with a paper towel.
• Add the chicken to the pan, skin side down. Cook for 6 to 8 minutes without moving to brown the chicken, then turn over to cook for a few more minutes. Remove the chicken and set aside on a platter.
• Add the sausage to the pan. Cook for about 5 minutes to brown, turning occasionally. Remove the sausages and set aside along with the chicken. Move the meat items to the fridge while you cook the beans.
• Add the onion to the pan, cook on medium for about 5 minutes until it begins to soften. Add the carrots, celery and garlic to the pan along with the beans. Stir to combine. Add the stock along with the bay leaves, cloves, rosemary, parsley and demi-glace (if using). Bring to a simmer, then reduce heat to low. Cover and cook the beans about 45 minutes, until just tender.
• Remove the cover from the pot. Use a slotted spoon to remove the carrots, celery, rosemary, parsley, bay leaves and cloves. Add the chicken thighs, sausage and bacon back to the pan. Stir to combine with the beans. Arrange the chicken so that the skin is facing upward near the top of the pan.
• Move the pan to the oven and cook uncovered for two hours. A bit of a crust should be starting to develop after two hours. Remove the pan from the oven, gently stir, and return to the oven.
• Continue cooking uncovered in the oven for two more hours, stirring to break up the crust every 30 minutes.
•After 4 hours total cooking time in the oven, let the cassoulet cook for 1 more hour undisturbed to let the crust build up a bit more. After 5 hours cooking time in the oven, your cassoulet should be ready to enjoy! Remove carefully from the oven, and scoop into bowls to enjoy with a Languedoc red wine. Bon appétit! © Photo and recipe courtesy of David at www.CookingChatFood.com

Bold_stickerDomaine De NizasDomaine De Nizas
Les Galets Dorés
Languedoc, France

Located near the medieval village of Pézenas in the heart of the Languedoc region, Domaine de Nizas was created in 1998, by John Goelet, an American descendant of a family of Bordeaux wine merchants. He gave Bernard Portet, of Clos Du Val fame, the mission of selecting the most promising terroirs around Pézenas to establish the estate. Portet acquired individual plots that represented different soil types ultimately creating a rich and diverse source of grapes for crafting artisanal wines of extraordinary quality and depth. Surrounded by garrigue (local wild herbs), the vineyard is a unique mosaic of three deep, well-drained soil types. River pebbles impart freshness and fine tannins while limestone creates powerful wines with red fruit aromas. Domaine De Nizas has been certified sustainable since 2007.

“Expressive, fleshy and fruity, this wine offers pleasant notes of ‘garrigue’. The palate is round and approachable, with flavors of dark fruit and herbs. This wine is ideal with roast rack of lamb with thyme or pork tenderloin casserole with braised vegetables.”  – Nathalie Arnaud-Bernard, winemaker.

Winemaker: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  60% Grenache, 25% Carignan, 15% Syrah
Analysis: 14% alcohol / volume

May Wine Club pairing recipe

Filet Mignon with Balsamic Glaze

filet mignon with balsamic glazeINGREDIENTS:
• 4 (4 oz) filet mignon steaks
• 1 teaspoon freshly cracked black pepper
• Kosher Salt
• 4 teaspoons olive oil
• 2/3 cup balsamic vinegar
• 2/3 cup Ranch 32 Cabernet Sauvignon

DIRECTIONS:

• Season both sides of the steaks with the salt and freshly cracked pepper.
• In a separate bowl, mix the balsamic vinegar and Ranch 32 Cabernet Sauvignon and set aside.
• Add the olive oil to the nonstick skillet and heat on medium-high for 30 seconds. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce the heat to medium-low, and add the balsamic vinegar and red wine mixture.
• Cover, and cook for four minutes on each side, basting with sauce when you turn the meat over.
• Remove the steaks from the pan and place on warmed plates, spoon a bit of glaze over each steak, and serve immediately. Recipe courtesy of D. Fackler at http://www.Epicurious.com

Ranch 32 Cabernet wine bottleBold wine Style logoRanch 32
San Lucas and Hames Valley
Cabernet Sauvignon
Monterey, California

On the west side of the Salinas Valley, directly in the path of Monterey’s relentless afternoon winds, sits Ranch 32. Since the first vine planting in 1972, each vintage is produced in small lots from sustainably farmed estate vineyards that highlight the nuances of the terroir. This Cabernet blends fruit from two estates in the southern part of Monterey County, San Lucas and Hames Valley vineyards. Both sites feature porous soils, hot days and cold nights which are necessary to produce deep, rich, ripe and concentrated Cabernet Sauvignon. Harnessing the breezes that blow through the Salinas Valley daily, the winery and bottling operations are 100% powered by wind. The estate vineyards are also certified by the California Sustainable Winegrowing Alliance.

Vincent Catalaa winemaker headshot“This Cabernet delivers blackberries, boysenberries, plums, and currants and traces of mocha and violet. On the palate, it is deep, lush, and fruity with balanced acidity and perfectly integrated tannins. Pairs well with grilled steak, barbecued lamb or savory stews.” – winemaker, Vincent Catalaá

Winemakers: Vincent Catalaá
Appellation: Monterey, California
Grape Varietal:  Cabernet Sauvignon
Analysis: 13.5% alcohol / volume

 

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Goldschmidt Vineyards

May Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for our next WINERY SPOTLIGHT tasting event, featuring Goldschmidt Vineyards.

NICK GOLDSCHMIDT, Winemaker and owner

Both originally from New Zealand, Nick Goldschmidt and his wife Yolyn are both owners/vintners and have followed their passion for wine to California.  Join us as we taste some of their incredible single vineyard wines from some of the best vineyards in Alexander Valley, Napa Valley and Russian River Valley.

In 1998 Nick and Yolyn, established their own line of wines with the release of Goldschmidt Vineyards. Having produced so many world class wines from around the globe, they knew exactly which vineyard sites they would choose to make Goldschmidt wines.

GOLDCHMIDIT VINEYARDS

For the Goldschmidt Vineyard brand they have created two distinct Cabernet Sauvignons, one from Alexander Valley in Sonoma and the other from Oakville in Napa Valley. The Cabernet Sauvignon is from two prestigious vineyards in Northern California, located on the northeastern slope in the Alexander Valley, and Game Ranch Vineyard, located on old river bottom on the eastern bench of the Silverado Trail. Both showcase the optimum silhouettes of Cabernet Sauvignon from Alexander Valley and Napa Valley.

Under the Forefathers brand Nick and Yolyn produce a New Zealand Sauvignon Blanc, an Australian Shiraz, and a California Cabernet Sauvignon. The wines Nick and Yolyn Goldschmidt produce are all single vineyard, 100% varietal, handcrafted, small production artisan wines.

Joined periodically in the field by their five children, the Goldschmidt expertise is being passed down to the next generation, as evidenced in the wines released under the labels Chelsea Goldschmidt, Hilary Goldschmidt and Katherine Goldschmidt. The winery offices are located in Healdsburg, California.

Attend our Winery Spotlight, and taste wines from premium vineyards! 

GOLDSCHMIDT VINEYARDS
Winery Spotlight Tasting
ALEXANDER VALLEY, CALIFORNIA

Please join us as we Taste, Learn and Enjoy®
Limited Seating Available – Reserve your seat ASAP!

Owen Roe Winery Spotlight

Owen Roe Logo

Join Us For A Tasting Event Featuring Owen Roe!

SINCE THEIR FIRST VINTAGE IN 1999, OWEN ROE HAS STRIVED TO PRODUCE BEAUTIFUL WINES FROM SUPERIOR SITES IN THE PACIFIC NORTHWEST. A PLACE WHERE THE FRUIT RIPENS SLOWLY AND FULLY, RESULTING IN EXCELLENT ACIDITY AND BALANCE. GRAPES ARE HAND HARVESTED, HANDLED WITH MINIMAL PROCESSING, SMALL-LOT FERMENTED AND AGED IN FRENCH OAK BARRELS.

Established in 1999, Owen Roe’s emphasis towards Northwest wines has evolved to showcase the unique terroir within the prestigious grape growing regions of the Yakima and Willamette Valleys. Co-Owners, David & Angelica O’Reilly and Ben & Julie Wolff share a passion and history dedicated to fine wines and together, they have developed a diversified portfolio that has been recognized globally by critics, wine writers and consumers.

The map below represents the two appellations in which they source and craft their Pacific Northwest wines.

Owen Roe vineyard map

The winery is named after Owen Roe O’Neil, a 17th century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom. Owen Roe winery shares his dedication to principle with meticulous attention to every aspect of the wine bottled.  Using minimal handling and traditional techniques, Owen Roe uses organic materials in the wine making process and no herbicides or pesticides used in vineyards.

Winemaker David O’Reilly, originally from Ireland, has been working with wine for over 20 years.  He first developed interest in wine while attending college in California. After graduating, he began working at a small winery in Santa Barbara.  After a few years, he was drawn to Oregon to work at Elk Cover Winery.  In 1994, he joined forces with Peter Rosbeck to make wines under the Sineann label and shortly thereafter formed Owen Roe Winery.  Over the last 10 years, David has worked to pioneer winemaking in the Yakima Valley AVA. This region presents the new world with an outstanding opportunity to create old world, right bank style wines.  David is able to harvest fruit that best translates naturally into his signature style, wines with deep fragrance and lush flavors balanced by elegant structure.

Pictured below, owners Julie and Ben Wolff (left) and David and Angelica O’Reilly (right) are shown breaking ground in Union Gap for their new winery in 2013.

Owen Roe owner and winemaker

Please join us as we Taste, Learn and Enjoy®

Limited Seating Available

Beef Empanadas

beef empanadas with wineINGREDIENTS:
• 1 lb minced beef
• 2 spoons of butter
• ½ cup of onion (chopped)
• 2 big tomatoes (chopped)
• 3 oz green chilli
• 1 bay leaf
• ¼ teaspoon salt
• 1 teaspoon merquén
• 2 spoonfuls of black olives (chopped)
• 1 packet of empanada dough (or another puff pastry dough, like phillo)
• 1 egg yolk
• 1 spoonful of water

DIRECTIONS:

Fry the onions in the butter, add the meat until it is lightly golden. Add the tomatoes, chilli, bay leaf, merquén and salt; cook over a low flame for between 30 – 35 minutes, stirring occasionally, until the majority of the liquid has evaporated. Remove from the heat, discard the bay leaf and add the olives. Put three spoonfuls of filling (when cool enough the handle) in the middle of each empanada skin and fold over in the middle; press the edges together with your fingers to form a half-moon shape closed sealed around the edges and filled inside.  Use a fork on the edges to fully seal them. With a fork carefully pierce a couple of holes in the top side of the empanada. Using a pastry brush, brush some egg wash (the mixture of egg yolk and water) on the top side of each empanada. Cook in the oven at 400° for 20 to 25 minutes or until they are golden. © Recipe courtesy of WinesOfChile.org

Mellow style logoHuellas Reserve Merlot wine bottleHullas Reserve
Merlot
Curico Valley, Chile

Located in Chile’s central valley, about 124 miles south of Santiago, Curicó Valley is known for a variety of grapes and as one of the most productive wine regions. Legendary Spanish viticulturist Miguel Torres first arrived to the valley in 1979 and revolutionized Chile’s wine industry. He brought with him European techniques and foreign investment that would cement Chile’s reputation for producing premium wines of outstanding value. Influenced by the Andes Mountains with cold nights and hot summer days, this region has a Mediterranean climate. The proximity to the Lontue River creates a microclimate that moderates temperatures.

Bright and intense ruby red in color, this Merlot presents aromas that recall blackberries, red cherries, and sweet plums, with spicy black pepper and cinnamon notes as well as subtle touches of vanilla and cocoa rounding out the complex nose. The palate offers a firm structure with smooth tannins that meld together and persist through a long finish.” – Garlos Gatica, winemaker.

Winemaker: Carlos Gatics
Appellation: Molina Andes, Curicó Valley, Chile
Varietal: 96% Merlot, 4% Cabernet Sauvignon
Analysis: 14.1% alcohol by volume; 3.5 pH; 5.3 g/L total acidity