It Starts With A Grape

There’s something to be said for Chilean Sauv Blanc. They stand out from others grown in California, or New Zealand, in that they posses highly concentrated flavors and aromas. They are heavier in body and pack more of a punch. If you haven’t tried one yet, this is a good place to start. I did find, however that this one in particular took a while to come into its own. Normally you wouldn’t want to leave a sauv blanc open for any length of time, but this one would benefit from being left open for a couple of hours, its a bit harsh otherwise. It has an extremely floral nose, comparable to what you smell upon walking into a garden show, complimented with hints of peaches, and wet slate. This super crisp and fairly refreshing white, has a definite herbaceous taste to it, making for an interesting drinking experience, and one you wont soon forget. Its would be a perfect wine for sipping in the park, on a summer afternoon, or paired with a tropical fruit salad topped with gorgonzola cheese.

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A little fun fact about Chile for you:

Chile remains as one of the only regions in the world unaffected by pyhlloxera, which is a disease that forced grape growers around the world to graft vines onto genetic rootstock which could resist the disease. Not to say that grafted vines produce lower quality wine, its just neat to think about how those vines have been growing un-tutched and un-altered for hundreds of years….

That being said…on to Root:1. Because this is a relatively young cab, i was surprised to find a nose of deep fig and brown sugar, complimented with a super smooth oak, usually reserved for older wines, and a dense ruby garnet color. The first sip glides over your tongue, delivering luscious black cherries, and ultra dark cocoa to your taste buds. Its got a super juicy finish, with hints of tobacco. A perfect pair for roasted black pepper chicken in a cherry glaze, with a side of sauteed red potatoes, and would have no problem standing up to almost any sharp cheese. link

Well, its a beautiful shade of magenta, and has a mighty fragrant nose. As a matter of fact, about five minutes after un-corking you’ll probably find your neighbor on your doorstep asking for a  glass. Its packed with jammy raspberries, soft oak, blueberry, and nuances of vanilla. In contrast to its super fruity nose, its a little on the earthy side, but remains juicy. Being a typical merlot, if there is such thing anymore, its medium bodied with a fair amount of tannin. The finish is lengthy and soft, with traces of tobacco and plum lingering on the palate. It pairs well with a mild creamy cheese, or rotisserie chicken and herb’ed red potatoes.

In the traditional flow of German Riesling Spatlese, this is a sweet white wine. Now, its not syrupy sweet, but just take note, if you prefer super dry, oaky white wines, it may be a tad too sweet for you. That being said, this is one of my favorite rieslings, it has a delicate nose with notes of candied apricots, and mild citrus. It has a rather creamy mouth feel, consisting of peaches and tart pears. This is accompanied by lemon zesty undertones, who’s acidity cuts the sweetness nicely, which i think makes this wine far more palatable, and increases the versatility of its fan base.  It pairs excellently with anything Thai, and an array of spicy Indian dishes. Its a fairly easy drinking wine, and its perfect for those who enjoy a mildly complex wine, but prefer it to be a little on the sweet side.

Ah, the delightfully inexpensive Vinho Verde…Traditionally Vinho Verdes are slightly effervescent, as is this one. This is a light bodied white wine with plenty of character. Its aromas are fairly vegetative, (think fresh cut grass), and earthy. Yet its also citrussy, with floral notes. Its initially almost sour, but pleasantly so, with plenty of tannin. Citrus, lemon in particular, is definitely the theme of this wine, however the are noticeable hints of green apple. Its nicely rounded around the edges, and would be particularly enjoyable on a hot summer day. It will pair well with most any Thai dish, or a lightly seasoned white fish.

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I love Malbec, and I’m always really excited when i find an awesome one for a good price. This is one of those Malbecs. It opens with nuances of strawberry jam, black pepper, plenty of dark cherry, and subtle oak. I was surprised when a great deal of oak carried over to the palate, along with a not so surprising amount of black pepper. Its got nice upfront fruit, more subtle than expected, but the balance of french oak and fruit on the finish is perfect. Technically, its medium to heavy medium bodied, but I could see it standing up nicely to some serious grilled steak, or pork. However, drink it over pizza, or a tomato sauce based dish and your going to bring out a lot more of those fruit flavors. As for cheese, definitely Smoked Gouda.

A wonderfully done blend, filled with peppery spices and tart cherries. Oak and bittersweet chocolate linger on the palate, creating a silky smooth lengthy finish. The spicy Shiraz compliments this bold Cabernet perfectly. Enjoy it with anything grilled, particularly seasoned red meat and earthy veggies like asparagus or a hearty grilled squash. The strong tannins will stand up to most any full flavored dish.

This California chard opens with a bouquet full of tropical fruits. Papaya and mango will be among the first to emerge, followed by hints of pineapple. There is minimal oak on the nose, and not much carries over to the palate. Clearly geared towards the fruit, and executed well. Its definitely on the lighter side, the tannin structure could be a little stronger, however the simply done fruit is enough to merit this chardonnay a good rating, and good value. It will pair well with delicately seasoned lemon grass, chicken, or a light grilled fish. As for cheese, stick with something thats not to heavy, Brie would be a good choice, paired with some apricot preserves, mmm…

Hailing from Spain, deserving of its name, comes this bold blend of tempranillo and Shiraz. Ready to eat ripe black cherry will be the first thing to tantalize your senses. Followed by plenty of oak, which creates a really nice balance with the fruit, and fresh ground black pepper, that is sure to send shock waves through your taste buds even before your first sip. Rest assured this wine’s bark does not exceed its bite, you get a mouth full of ripe fruit, and perfect tannin structure. I would have liked to see a lengthier finish, however it is crisp and mouthwatering leaving you wanting more. Paired with such foods as bacon wrapped shrimp, or peppercorn steak, this wine will truly shine. Not quite ready for dinner, pair it with an aged Gorgonzola.