So what is it about Port?


Port has a reputation for being higher in alcohol, noticeably sweeter, with more body and palate density than other still wines. Made for centuries in the rugged region of northwest Portugal’s Douro Valley, Port is a fortified wine that leans heavily on the sweeter spectrum. Fortification means it is a wine with the addition of a stronger, higher-in-alcohol neutral spirit, generally aged, and because it is rich and sweet, is often sipped out of special little dessert glasses.

Fans of rich cheese and decadent desserts appreciate Ports pairing versatility as it is a popular addition to chocolate cakes, sweet gooey chocolate sauces and even used as a reduction for savory dishes like steak (especially a blue cheese topped steak). Often Port is simmered until it becomes a thich syrupy sauce which is added to recipes or just drizzled it over a dish, much like a balsamic glaze. Port is a great flavorful alternative to brown sugar or maple syrup.

Today, various renditions of Port are made outside of Portugal in places like California and Australia to name two. However, real Port Wine can only be made in Portugal. Non-Portuguese Ports are typically made from raisined grapes and often lack the depth and remarkable acidity that comes with the original.

True Port is the unique blend of the Portuguese indigenous grapes like Touriga Franca, Touriga Nacional, Tinta Roriz (aka Tempranillo), Tinta Barroca and Tinta Cão, and there are said to be at least 52 varieties! Each grape adds a unique flavor to the blend. For example, Touriga Nacional adds blueberry and vanilla notes, and Touriga Franca adds raspberry and cinnamon notes. Additionally, when picking up a bottle, authentic Portuguese Port has the designation of “Porto” on the bottle’s label.

While much of the Port we see in the supermarket is of average quality, there are fine Ports that are highly treasured for sipping and can cost several hundred dollars.

In broad terms, Port can be split into two distinct categories: Wood Aged or Bottle Aged. Wood-aged Ports are typically ready for early enjoyment, designed to be consumed while still relatively young. The bottle-aged beauties, like Vintage Port, are built to go the distance, often requiring another decade or two to reach full maturity.

As it’s already been mentioned, Port is a sweet wine with flavors of raspberry, blackberry, caramel, cinnamon and chocolate sauce. There are several different kinds of port, but the primary styles of Port include a red Port with more berry and chocolate flavors (and slightly less sweetness), and a tawny-colored Port with more caramel and nut flavors (and more sweetness).  Fine aged Vintage Port or 30+ year Tawny Port have an even wider array of subtle flavors including graphite, green peppercorn, hazelnut, almond, butterscotch and graham cracker.

When serving Port, try to keep the serving temperature just below room temperature, right around 60°F degrees (16 °C). Serving Port wine with a slight chill will lift the aromatics and focus the innate fruit and flavor components. Use a  Port wine glass which smaller than a regular wine glass or brandy snifter and it is designed to hold the standard serving size of approximately 3 ounces. Once opened Ports can last from a day (Vintage Port) to several weeks for Ruby Ports and several months for Tawny Ports.

Port wine pairs wonderfully with richly flavored cheeses (including blue cheese and washed-rind cheeses), chocolate and caramel desserts, salted and smoked nuts, and even sweet-smoky meats (barbecue anyone?)  A popular way to serve Ruby Port in the summer (with a meal) is on the rocks with a peel of lime!

Port also makes a fine holiday gift for a wine or liqueur dirnker it’s richer texture and flavor profile makes it a special gift, not to mention it curls up niely  with you in front of a roaring fire!

What is Ruby Port? 

When someone says any Port in a storm, thoughts immediately turn to a Ruby Port and a cozy fire. There are many different official categories of Port with Ruby being the most common.

Ruby Port gets its name for its distinct ruby color. These Ports are young, approachable wines with fresh, fruit-filled aromas and an equally nimble palate presence. These wines are wallet-friendly, entry-level Ports, made from a mix of both grapes and vintages, aged for a total of three years and are quite popular.

They are intended to be consumed young and enjoy a remarkable food-pairing versatility, especially with bleu cheese, milk chocolate, and berry-based desserts. Non-vintage Ruby Ports are actually sent to age for a few years in a wood vessel, then bottled for immediate drinking, resulting in juicy, fruity ports that are also great as aperitifs. Some good Ruby Port producers include: Cockburn, Croft, Graham’s Six Grapes, Nieport, Taylor Fladgate, and Warre’s.

Deeply-colored Ruby Port includes four main categories: Ruby, Vintage, Late-bottled Vintage (LBV), and Crusted, along with many price tags. And do make great holiday gift ideas.

Vintage Port is at the top of the range where price, aging potential and prestige are concerned. It’s made only from the best grapes of a single vintage, and only in years that have been “declared” vintage-worthy, which usually happens just a few times a decade. Beyond that, the wines are made similarly to other Ports, fortified with spirits to arrest fermentation and preserve residual sugar. Vintage Port sees only two years of aging at the winery before each producer decides on its own whether to declare a vintage. Because the wines are so young upon release, they are usually tucked away in cellars for many years until they mellow and mature into their potential.

“Late-Bottled Vintage” or “LBV” Ports aren’t bottled until up to four to six years from the vintage date. Late means that, unlike true vintage Port (aged two years before bottling and released to be aged much longer), producers release LBV four to six years after the vintage. This means they spend about twice as long in wood as Vintage Ports, and so they’re usually more accessible at an early age. Some producers cold-stabilize and filter their LBVs, which is supposed to eliminate the need to decant the wine, but that can strip away the flavors. If you’re looking for LBVs made more like Vintage Ports, look for the word “Traditional” on the label. LBVs were originally intended to offer an experience comparable to Vintage Port but at a much lower cost. Many deliver the goods, but some of them can be just shadows of the real thing.

LBV Ports are also differentiated by style and each producer leans toward a particular style, so if you are looking for something young and fruity, ready to drink, select Cockburn’s, Càlem, Ramos Pinto or Sandeman. If you want something more mature, wood-aged, and ready to drink now, look for: Churchill Graham, Dow’s, W & J Graham and Taylor Fladgate. If you want to give a commemorative gift, one that’s truly worth aging, look for the following brands: Ferreira, Fonseca, Smith Woodhouse or Warre’s.

Crusted Ports are not made from wines of a single year but, like Vintage Ports, are capable of maturing in bottle. Also like Vintage Ports, they are not filtered before bottling and will form a ‘crust’ (natural sediment) in the bottle as they age.

When you are cooking and your recipe calls for Port, reemember most recipes call for the more affordable Ruby Port. This style is red and will impart red berry and cinnamon-like flavors into your sauce. You do not need a Vintage, LBV or Crusted Port when cooking. Remember, a true Portuguese Ruby Port may cost $6–10 a bottle, but will last a long time. If you don’t want to use your bottle for cooking (we understand that!) You can, in a pinch, use two parts dry bold red wine, one part alcohol (brandy or vodka) and about one-quarter part sugar. It won’t be ideal, but it is better than just using red wine!

Once opened, a Ruby-style Port will stay fresh for about 2 weeks (a month if preserved properly in your fridge)

What is a Tawny Port? 

Tawny Ports are aged in casks rather than large tanks or bottles like their Ruby counterparts. They are sweet wines with oxidative nut and caramel flavors, great acidity, easy to drink, silkier and lighter (in both body and color) than Vintage Ports. Tawnies can sometimes offer a broader, subtler array of flavors than their fruity and powerful Vintage Port relations, but both are connoisseurs’ wines.

Tawnies, like all Ports, are made primarily from Touriga Nacional, Tinto Cão, Tinta Barroca, Tinta Roriz and Touriga Franca grapes, grown on the dramatically vertical slopes of the Douro River. They are produced, as all Ports are, by stopping fermentation with the addition of brandy. The only difference between Tawny Ports and Ruby Ports is in the longer aging in barrel—a Tawny may age for decades.  A Tawny that is aged in the hot, dry climate of the Douro Valley is more likely to have a burnt character, rather than the more fruit-driven style of the wines aged in the cooler, moist air of Oporto right by the ocean.

A Tawny Port is a blend of older vintage wines, displaying a rich amber color. Their distinguishing feature is oxidation. Tawnies are typically slightly sweeter,  paler and browner than traditional Ports. They have a mellow, nutty, slightly woody, dried-fruit character, derived from contact with air during long maturation in porous wooden casks. As a Tawny Port spends more time in oak, its color starts to fade from ruby red to more orangey-brick, to a deep amber/mahogany color at maturity. As the aging process continues, a Tawny’s taste will become even more nuttier and it develops deliciously rich flavors of caramelized figs, dates and prunes. The older the Tawny Port, the more wood character you’ll get, which is why Tawny Port (as opposed to Vintage) is the more intense differentiation—woody, sweet, with notes of lighter dried fruit.

These wines pair beautifully with aged cheddar cheese, caramel apples or apple pie, dried fruit, milk or dark chocolate, cheesecake, tiramisu, pumpkin or pecan pie.

There are two major types of Tawny: the first is a blend of several recent vintages with no specific statement of age – known as basic Tawny Port. The second consists of older-aged Tawnies, marked as 10, 20, 30 or 40 years.

Tawny Ports come in three different styles: Colheita, Crusted or Indicated Age.

A Colheita Port is considered a Tawny Port that is made from grapes that all share the same single vintage year, and may have spent 20 years or more in barrel before it was released.

A Crusted Port is an unfiltered tawny that develops visible sediment, “crust,” and needs decanting before serving.

Tawny Ports that are made from grape blends that are older in average age are referred to as Indicated Age Tawny Port. Aged Tawny Ports are released in 10-, 20-, 30- and 40-year-old versions (the age refers to the time spent in wood). The tricky thing about Tawnies is that you never know how old they really are. When applied to Tawny Ports, the terms “10-year-old” and “20-year-old” are not intended to denote exact age. These year designations are the average compilation of various vintages used in the Tawny Port blend, not the exact years the wine has been aged as a whole. That’s not to say that you can’t tell the difference between Tawnies that are labeled 10-year-old and those that are 40-year-old. Tawnies of different ages do have distinct characteristics. Some people prefer the younger, more fruity style of 10-year-olds, while others want less fruit and more complexity. During aging, there is an evaporation of alcohol and water, so that the older the Tawny, the more concentrated it is, and the intensity of flavor becomes greater. Most Tawny lovers  prefer the 20-year-old, believing it strikes the right balance between aged character and vitality.

The most drinkable of fortified wines, they’re packed with flavor, but are always soft, rich and seductive. For many Port lovers, the idea of drinking chilled, aged Tawny is good news, as chilling helps open the flavors. Try keeping it in the fridge door or put the bottle in an ice bucket for 20 minutes before pouring.

Another of the many pleasures associated with aged tawny is that the bottle, once open, doesn’t deteriorate for several weeks and can  stay fresh for as many as three months. Keep wines longer by storing your wine in a cool dark place and using a vacuum preserver to remove oxygen.

When buying Tawny Port look for the following producers: Cockburn’s 20 Years, Dow’s 10 Year, Graham’s 20 Year, Taylor Fladgate’s 10 Year, Warre’s Otima 10 Year.

.

Going Vintage

Historically, Vintage Ports are only declared every three out of ten years on average.  A Vintage Port is a Port that is made of from a blend of grapes—mainly Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cão and Tinta Barocca—grown in selected vineyards of Portugal’s Douro Valley, usually which are all from the same vintage year. That means only the best grapes, from the best vineyards in the best years, come together to create a quality Vintage Port.

Vintage Port is designed to age a long, long time. A Vintage Ports typically spends about six months in oak and is then bottled, unfiltered, for further aging. This extended aging is typical and it can be for 20 years or more. There are some highly-prized Vintage Ports that are more than 100 years old! Of course, a direct result of long-term aging is that a layer of sediment forms in the bottle. This is why Vintage Ports require decanting and a bit of aeration prior to consumption.

Look at it this way, if Ruby Ports are the entry-level Port, then Vintage Ports represent the upper echelon both in style and cost. A classification that is common to mistake with the “Vintage Port” designation is the “Late Bottled Vintage” Port (LBV).  Vintage port is easy to figure out—if a vintage was great, the port is bottled and sold, the idea being it should be aged in the bottle by the consumer (it isn’t wood-aging, but  it theoretically allows the aromatic and flavorful complexity of the port to coalesce into a rich, sophisticated, delicious liquid).

In the past, young vintage Port was tough, tannic and not worth serving. It needed years —if not decades—to soften and mature. Today’s vintage Port is different. It’s rich and fruity, with tannins so finely married to the ripe texture that you can start drinking it after only about five years.

Since Vintage Port is a red wine, don’t be afraid to serve it in the same way as a California Zinfandel. Young, fruity Vintage Ports are delicious with a steak with pepper sauce, or with sausage, especially spicy sausage. For holiday celebrations, a simple platter of smoked meats paired with young Vintage Port is a perfect starter. A mature—20 years or older—Vintage Port is best with a blue cheese, like Stilton, and don’t forget to add the almonds, walnuts and chocolates! Very dark chocolate (70% cacao or higher) and rich cheeses show all the richness, body and complexity and flavor that defines mature Vintage Port, but tropical fruits and blueberries are surprisingly successful pairings as well.

You can drink Vintage Port while dining on the patio in the summer, sitting around a log fire or at a restaurant. Because of its potency, Vintage Port is best served in small glasses that are large enough to swirl the typical three-ounce pour, because Vintage Port is fine wine it will give as much pleasure from its aromas as its taste.

Store Vintage Ports on their sides, in a dark, cool environment just like any fine wine. Once opened, Port can last two or three days, sometimes longer if it’s stored in a cool place. Treat vintage Port like a red wine, and you’ll be fine. Remember, there are only six to eight glasses of Vintage Port in a bottle, so it shouldn’t take too long to finish it.

If you plan on gifting a bottle of Vintage Port, look for the following Producers:Cockburn, Churchill, Dow, Fonseca, Graham, Sandeman, Taylor Fladgate, and Warres.

A Christmas White Port: 

While some people scratch their heads in complete bewilderment when wine talk turns to White Port, we can say white port is not only a real thing but has been around for a very long time. Port fans barely recognize it as a drink. But if you allow white Port to stand on its own as a simple, enjoyable summer apéritif instead of measuring it against its complex, nuanced red cousin, you might be pleasantly surprised. Made in Portugal from indigenous white grapes, white Port is a fortified wine around 18 to 20 percent alcohol.

In Europe, White Port is considered one of the great summer refreshers, served just as it is in Portugal’s Douro Valley: poured into an ice-filled tumbler, topped off with cold tonic, bruised mint sprigs and a lemon slice—the subtle flavors of creamy nuts, lemon and orange peel and white pepper are certainly different and a treat for your tastebuds.

In fact, as the name implies, the only major difference is that White Port is derived from indigenous white grape varietals —Rabigato, Viosinho, Gouveio (a.k.a. Verdelho), Malvasia and the prolific Codega (the most widely planted white grape in the Douro) to name a few—and can be made in both the very dry to semi- sweet styles. White Port is fortified like all other styles of Porto, but vinified like a Tawny and aged for a year in huge oak tanks before further aging in “Pipes” (550 liter oak casks) prior to bottling. The wines range in color from that of a pale straw gold to a beautiful salmon and those aged for extended periods in wood that resemble the amber tones of ancient Tawnies.

White Port is typically fruitier on the palate and a bit fuller-bodied than other fortified white wines, and their styles are segregated by sweetness level; they can be either sweet or dry, or somewhere in between. Another point of differentiation is the length of aging time.

White Port or “Porto Branco” in Portuguese is an uncommon category of Port and is most often served as a chilled aperitif.

Leve Seco”, a light dry White Porto, has a lower alcohol content of 16.5%. Dry white Ports are fermented longer in tanks and usually in oak between 5 – 10 years and gains complexity like a Sherry or Tawny Port while losing its residual sugar as it ages. This Port has a hint of sweetness and a nutty finish. Often served as an aperitif, this particular Port has found favor as a “gin” replacement when served as a “Port and Tonic” on the rocks. This version also pairs well with almonds, hard cheese, stone fruits, pâté or sushi.

Medium Sweet White Porto ages in wood for at least three years and shows more color definition and body than Leve Seco. Drink chilled, straight up in a white wine glass, or pour equal parts white Port and tonic or soda water in a cocktail glass and garnish with lime.

Lágrima” is the sweetest White Porto. It is aged in oak for three to five years  and the wine is produced utilizing free run juice from a variety of white grapes. This sweet style is very different and the flavors range from honey nectar to caramel and hazelnut. It can also double as a dessert wine as it pairs well with a variety of cheeses.

Medium Sweet and Lágrima Ports also pair incredibly well with a light dessert such as sponge cake or a meringue shell filled with fresh fruit. Both styles of White Port are also ideal for sangria—macerate the fruit in white Port before mixing with a bottle of white wine, or simply substitute White Port for the wine.

Ramos Pinto, Niepoort and Sandeman make good dry versions for drinking. When cooking, and the recipe calls for white wine, add Churchill’s Dry it’s aged longer and is darker, nuttier and a good addition to soup. You can add any dry White Port to potato or seafood chowder or in place of white wine in any recipe to add depth and a nutty flavor. Use sweet white Port for desserts and sauces the flavors they add are amazing.

Unopened white Port will keep a few years, or opened and refrigerated up to a month.

It’s all rosey: Rosé Port: 

This style is one of the new wines from the demarcated region of the Douro, in northern Portugal—it was introduced by Croft in 2008. When it was first released the IVDP (Instituto dos Vinhos do Douro e Porto) initially classed the style as “light ruby”. As the name suggests, this highly aromatic style of Port has a distinctive pink hue and typically displays notes of cherry, raspberry, strawberry,  violets and caramel.

Like other Port wines, Rosé Port can be a blend of grape varieties. The most commonly used, however, are Touriga Franca, Touriga Nacional, Tinta Roriz (Tempranillo), Tinta Barroca and Tinto Cão. These are vinified with minimal skin contact, creating the rosé color, and reducing the amount of tannin in the wine.

Rosé Port’s distinctive freshness and soft, pleasant flavor is enhanced further with the application of cold settling prior to cool fermentation. As with other Ports, the fermentation process is halted with the addition of high-proof grape brandy that kills the yeast cells. This also has the added effect of raising the alcohol strength to approximately 19 percent ABV. In a departure from older, more traditional Port styles, Rosé Port is not aged.

Served cold or with ice, it goes well with dried fruits, something sweet or a red fruit tart. It is a great appetizer accompaniment and is nearly irresistable with light fish dishes or salads. It is also an ideal partner to savor in various cocktails on hot summer days or cozy winter evenings.

Rosé Port should be stored with the bottle in a vertical position, in cool and dry place (ideal temperature 59º F).

Rosé are wines that should be consumed within two to four  months after opening the bottle,.These wines should, by their character, be served cold, at temperatures between 46° and 50° F, or with ice. Try this young and unique wine – a real temptation. It also makes a pretty gift!

Our Thanksgiving Wine List


We are so ready for our Thanksgiving meal!

Our menu is planned and wines are all pre-selected because we believe the wine should enhance food and food should enhance wine; creating a symbiotic relationship improving our holiday dining experience.

The key to a successful wine pairing at Thanksgiving is versatility. Why? Well, we don’t serve Thanksgiving Day dinner as individual courses each paired with a different wine, followed by the next course and wine (although it would be nice). Our table is already set with the lovely presentation of yummy side dishes and condiments when the turkey shows up in all its glory ready to be served. We pass the plate and load up on a little bit of everything—knowing that at the end of dinner belts will be too tight and we will be as stuffed as the turkey was. This is the time to serve your wines ‘family style, the same way you serve your meal — just open your selections and let your guests help themselves to their favorite.

To do this, we avoid the extremes and stay balanced—low to mid alcohol levels (11-13.5 percent), good acidity (not too ripe or too green), minimal to moderate complexity and no huge tannins — lower tannin levels are better suited to the vast array of flavors the wines are meant to complement. From appetizers, to white and dark turkey meat, mashed potatoes, yams, herb-filled stuffing, cranberry relish, pickled this and peppered that, all the way to pie — wine selection is largely a matter of personal preference.

Just remember, with Thanksgiving wines, think balance, balance, balance!

Here are some of my favorites for my Thanksgiving table

Gruet Non-Vintage (NV) Brut, Albuquerque, New Mexico. This wine is a terrific example of an American sparkling wine from New Mexico. It’s balanced, has great acidity and flavor, and the citrus/yeast elements complement each other nicely. The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The lower alcohol doesn’t over-exert itself and mask the flavors of the food like a high-alcohol wine would do. A favorite reason for having this bottle on the table: the bubbles are a nice palate cleanser between eating the different food selections.

Girard Sauvignon Blanc, Napa Valley, California  is one of my all-time favorites and a crisp white wine that is noted for its bright flavors – a prime candidate specifically for turkey and herb-filled stuffing. (Let’s face it, this one comes to dinners, parties and snacks a lot!)

Freemark Abbey Viognier, Napa Valley, California is a white wine with low levels of acidity and characterized by light floral flavors often surrounded by delicate touches of peaches and pears. A good choice for the non-Sauvignon Blanc drinkers at my table.

Riesling is  a white wine that may either be bone dry or fairly sweet, and it is excellent with any dishes that may have a bit of spice to them. The low alcohol and well-balanced acidity are evident in Hogue Cellars Terroir Dry Riesling (Yakima Valley, WA) — a great Thanksgiving wine exhibiting subliminal sweetness, nice flavors of petrol, tart apple and touches of steely minerality.

I also like to keep another white on hand: Gewürztraminer. Gewürztraminer be dry or sweet, depending on the style. Hogue Cellars Gewürztraminer (Columbia Valley, WA) has a zestiness that allows it to pair nicely with side dishes that may have a bit more kick to them, but also settles well with a variety of dessert options. This wine has an excellent balance of acidity with a slight minerality. Low alcohol, restrained and off-dry, it offers an abundance of great flavors: spiced apple, floral, and warm spices.

Robert Sinskey Vin Gris of Pinot Noir Los Carneros Rosé, California. We always need a “pink” and a Pinot Noir and this fits the bill. This is a wonderful Rosé. This wine offers zippy acidity and heady wild strawberry and white peach fruit aromas and matchinng flavors combined with rose petals and candied cherry on a long finish — a fabulous Thanksgiving wine!

Speaking of Pinot Noir, you know it’s a traditional favorite for Thanksgiving. It is easy going enough to complement just about any flavor you can throw at it.

We like to serve American wine at Thanksgiving, and Au Bon Climat Pinot Noir (Santa Barbara County, CA) is the perfect bottle. This wine shows how amazing California Pinot Noir can be — this wonderful vintage is a great value for a stunning California Pinot. It offers delicious floral aromas combined with a bright cherry palate filled with flavors of strawberries and raspberries joined by anise and clove that all mesh beautifully with every dish on the table — including the classic cranberry sauce.

For my dining companions who like their wines a little bolder and more fruit forward, I have Frog’s Leap Zinfandel, (Napa Valley, CA.) Made in the classic field blend style with significant portions of Petite Sirah and Carignan, the flavors are vibrant and perfectly balanced with bright, tart-cherry aromas and a hint of baking spices. This garnet colored red ups the intensity from a Pinot Noir, but still maintains a balancing effect on many traditional side dishes. This is always a great pick for those looking for a heartier wine with deeper flavors.

We have one person who only drinks Syrah at Thanksgiving and for him I have a Fess Parker Santa Barbara County Syrah, California. This another red wine that picks up the intensity and flavor, yet graciously handles the cornucopia of flavors in a traditional Thanksgiving meal. Aromas of blackberry, blueberry, smoke, dried tobacco and anise explode from the glass while flavors of black cherry, plum, dark chocolate, dried herbs, and smoked meat coat the palate. The peppery herbal notes accent a flavorful helping of stuffing as well as both the white and dark turkey meats.

It may seem a little played out, but Beaujolais Nouveau still remains a great Thanksgiving wine. Especially for our traditionalists at the table. Beaujolais Nouveau is a light, fruity, juicy and refreshing red wine that pairs well with turkey and all of the fixings. It’s an easily affordable wine and if you’re going to be enjoying wine all day long, this is something that won’t weigh down your palate.

Well, that’s what we’re serving, what are you planning to serve?

Transitioning to fall with Spanish Wines


More and more, wine drinkers are discovering Spain’s stylish mix of the traditional and modern wines of Ribera del Duero, an important wine-producing area in Castilla y Leon in northern Spain.

Ribera Del Duero is one of Spain’s truly legendary wine regions, known for produceing some of the world’s best and most exclusive red wines. Most of which are high-quality red Tempranillo-based wines. Tempranillo wines are delicious wines for transitioning into the fall and winter season.

Finca Feroes “Roble

100% Tempranillo | D.O Ribera Del Duero, Spain | ABV: 13.5%

If you’ve never tried Tempranillo, a good entry-level example is the Finca Feroes “Roble,” a  red wine that seamlessly melds fruit and oak-influenced flavors in a cuvée that delights the senses with its engaging aroma, complex flavor spectrum and elegant finish. The winemaker uses 100% sustainable old-world winemaking practices that are free of chemicals. The grapes are grown within a natural reserve in the Duero River Valley that has alluvial, pebbly soil and a continental climate perfect for traditional winemaking

The color is a deep cherry and the aromas and flavors combine elements of berry fruit, herbs, vanilla, coffee, licorice, oak and an earthy-leathery minerality.

The palate is delicate and well structured with rich red and black cherry notes followed by smoky spicy tobacco and hints of wood, vanilla and roasted coffee. Six months aging in American oak, imparts a savory oak flavor profile and the full-bodied tannins makes for a lingering finish.

This wine makes an excellent pairing with red meats, roast beef and smoky barbecue stews, lamb chops with rosemary and garlic or a grilled steak with green beans, buttered potatoes and sauce bearnaise.

Definitely serve  this wine in large glass at a serving temperature of 16° – 18°C / 50°- 64°F.

Finca Feroes Rueda
100% Verdejo | Rueda, Spain | ABV: 13%

When it comes to white wine, Verdejo is Spain’s signature white grape. The Rueda region, a atchwork of vineyards on the flat high plains south of Valladolid, produces some of the most amazing Verdejo wines.

Verdejo wines are refreshing and aromatic and sustainably-made Finca Feroes Rueda is a traditional medium-bodied style. Visually, this wine is a vivid wine, a shiny pale yellow with glints of green. The nose offers up fresh intense aromas of fresh citrus, green apple, peach and pineapple.

Expect deliciously fresh and bright acidity with racy, focused flavors of lemon rind, green apple, melon, pineapple, kiwi and pear. It also deliver notes of minerals and a hint of grass.

With its good length and a refreshing finish, this a beautiful white to enjoy with an aperitif or to accompany a seafood. This wine pairs really well with poached proteins, cured meats and pork dishes. With vegetarian dishes and salads, the acidity cuts through and compliments asparagus, tomatoes, olives, and greens with vinaigrette dressing.

The wine is light, dry, fresh and elegant  wine with tasty acidity and a delightful finish. It should be served chilled at  9ºC / 48°F. The wine isn’t known for longevity and should be consumed within 3-4 years of bottling.

These wines are truly inexpensive and affordable—please don’t let the price fool you into thinking that these wines aren’t special!

Super wines for super bowls


It used to be that football and beer were synonymous. Today,  the big major games are for everyone, from hardcore football fanatics to Bowl-day bandwagon hoppers to the I’m-just-here-for-the-commercials-and-halftime crowd. Super Bowl Sunday isn’t just about touchdowns and beer ads; it’s about good food, good drink and good company —so it’s not unusual to hear football fans talking about the wines they planning to drink during the game.

Since football get togethers are often meaty with lots of spices and zesty sauces, you will want to have a few bold, fruity reds such as Malbec, Syrah or Zinfandel to balance the flavors of the food. You will also want wines with good acidity to cut through the fat of your manly beefy and meaty dishes. Of course, for the side dishes like veggies and dips, you may want a delicious white and we found a few rich whites with plenty of acitity to stand up to football.
All of the wines on this list are affordable and most are under $15.

Punta Final Malbec

Bodega Renacer Punto Final Malbec Classico 2013,  Mendoza, Argentina
All of the grapes come from Uco Valley. This full-bodied red delivers ripe cherry, plum, black currant and raspberry ganache, with sweet spice notes of black pepper and clove. It offers round intense tannins, good acid and a long medium-weight finish. Perfect with red meat, burgers, flavorful sauces and intense cheeses. Drink now.

 

 

Bogel Old Vine ZinfandelBogle California Old Vine Zinfandel 2012, Lodi and Amador County, California
A versatile wine to pair with everything; from rich and unique dishes to your favorite barbecue or weeknight takeout. This soft and lively red shows easygoing cherry, red cranberries, sassafras, pink peppercorns and caramel notes. Rustic and refined, there are hints of a hillside briar patch wafting through the wine, while spicy clove heightens at the finish from the oak aging. Drink now.

 

Charles Smith Boom Boom! SyrahCharles Smith Boom Boom! Syrah 2013, Columbia Valley Washington
A blend of  97% Syrah, 3% Viognier, this is a smooth and polished wine, featuring aromas of fresh picked herbs and wet earth. Rich black cherry, fresh currant and cooked plum character at the center, are followed by hints of tobacco and lavender —finishing with a touch of roasted fig. An explosive dark cherry bomb that pairs wonderfully with lamb dishes, rich meaty stews, chili or slow-roasted pork tenderloin. Drink now.

 

CSM-SyrahChateau Ste. Michelle Syrah 2012, Columbia Valley Washington
This Syrah is blended with a touch of Viognier, Mourvedre and Grenache for layers of flavors. Soft and supple, this jammy Syrah offers pretty raspberry and cherry flavors on a medium-weight frame. Approachabe and fruit-forward this wine has a soft and delightful finish. Excellent with beef, grilled salmon and strongly flavored cheeses. Drink now.

 

5-Guigal CdR redE. Guigal Côtes du Rhône 2011,  Rhône Valley, France
This classic wine blend of 60% Syrah, 35% Grenache and 5% Mourvèdre offers top quality year in year out. Fresh cherry aromas greet you from the glass. Full, round and racy, it wine offers dark red berry fruit flavors with spice and pepper notes. Round and smooth tannins offer a lightly mulled character to the plum and currant fruit, with coffee and roasted mesquite notes on the full long finish. A full-bodied, rich and intensly aromatic with plenty of elegance and finesse due to the well balanced tannins and fruit. Drink now.

 

 

 

M. Chapoutier Côtes du Rhône Belleruche RougeM. Chapoutier Côtes du Rhône Belleruche, 2013, Rhône Valley, France
This fresh and balanced blend of Grenache and Syrah gives “Belleruche” an extraordinary richness and complexity. Crafted in a light, soft and perfumy style, it offers tea, mulled spice and supple cherry notes framed by a dusty finish. Excellent with lamb, duck, pork and spicy ribs. Drink now.

 

Altovinium Evodia Old Vine Grenache 2013

 

 

Evodia Old Vine Grenache 2013, Calatayud, Spain
This 100% Garnacha offers a lovely perfume of spice box, mineral, and wild cherry. This perfectly balanced mix of flavors lends itself to an intensely fruity wine with loads of taste, a smooth texture, and a pure, fruit-filled finish. Pairs well with white and red meats roasted or grilled, big game, meat casseroles and stews, complex sauces, foie gras and legumes or blue and cured cheeses. Drink now.

 

8-Hogue-CSHogue Cabernet Sauvignon, 2011, Columbia Valley, Washington
This Cabernet Sauvignon is rich and complex offering black cherry, spicy oak, cassis, sassafras, and tobacco on the nose. This medium-bodied vibrant red delivers rich black cherry and herb flavors on a sleek frame. Yet, it’s creamy and toasty on the palate, with concentrated flavors of dark cherry and cassis, soft tannins and a silky finish. Pair with roast pork tenderloin, barbecued baby back ribs, or grilled sausages. Drink now.

 

9-4vines chardFour Vines Naked Chardonnay, 2013, Central Coast, California
This is a crisp, concentrated Chardonnay with all its natural acid. Fermented in 100% stainless steel, Naked exhibits apple, white peach, and pear flavors, finishing long with hints of citrus and mineral. This medium- to full-bodied, clean and refreshing white offers a strong Sauvignon-like citrus edge, with notes of lime and lemon. Drink now.

 

 

11-Hogue-ChardHogue Chardonnay, 2013, Columbia Valley, Washington
Light and tangy, with tropical fruit aromas and a hint of lime on the finish, this wine is a blend of  96% Chardonnay, 1% Viognier, 1% Muscat Canelli, 1% Semillon and 1% Chenin Blanc. Classicly balanced, the wine offers spicy and rich aromas of nutmeg, pear, pineapple and creamy butterscotch. On the palate, the wine is complex and balanced with vanilla cream, toast and fresh, crisp apple. The Chardonnay is an excellent match for crab salad, roast chicken, pork tenderloin, or quiche.

 

11-CSM-ChardChateau Ste. Michelle Chardonnay 2013, Columbia Valley Washington
This is a fresh, soft style of Chardonnay with bright apple and sweet citrus fruit character with subtle spice and oak nuances. Fresh and light, this Chardonnay deftly balances apple, citrus and spice flavors on a soft frame. A pleasurable, food-friendly Chardonnay, it pairs beautifully with salmon, scallops, crab, poultry and creamy pasta dishes. Drink now.

 

 

Ten Bottles for the Holidays


The holiday season is all about spending time with family and friends, basking in the warm glow of hearth and family. This is the time when you want to drink or give something that will make the occasion special. After all, any drinker can treat himself to a bottle of Makers’ 46 or Tanqueray 10 on payday, but a gift of spirits should something a friend might not think to try on his own.
In any decent spirits shop, there’s no shortage of bottles worth giving as a gift. If you decide to stick with the tried and true—the big brands—look for items like Crown Royal Monarch, a limited edition of the wildly popular Canadian whiskey; Johnnie Walker Platinum 18 Year Old Blended Scotch; and the remarkable Wild Turkey American Spirit—these are all exceptional “a step above” choices, but if you want to try something a little different, try one of the following ten gift suggestions.
• Angel’s Envy: Woodford Reserve makes one of the best bourbons around—when they announced a new American whiskey, we couldn’t wait to try it. This bourbon small-batch spirit is the a result of extra aging in port wine casks. The result is a finely-balanced liquor with the flavor of wine-soaked cherries. It’s just heavenly.
• Jim Beam Devil’s Cut: This bourbon from the Jim Beam distillery plays off the idea of the angel’s share—the portion of the bourbon that evaporates from the barrel as it ages—by offering you the darker alternative: the Devil’s Cut. When a bourbon is finished aging, some of the liquid remains trapped in the wood. Beam distillers figured out how to extracted that liquid and incorporate it back into the liquor, for a richer drink. The vanilla and wood flavors are more pronounced, while remaining exquisitely smooth. This is devilishly delicious.
• Brugal 1888: Brugal is the Dominican Republic’s biggest rum producer. A unique rum, it has the seriousness of a fine scotch. It’s aged twice, first in medium-toasted American white oak casks (previously used for bourbon) for a minimum of six years, followed by a second maturation lasting two to four more years in Sherry oak casks to bring out a level of oakiness similar to bourbons or single malts.Drink it neat to better taste the notes of chocolate, roasted coffee beans, hints of cinnamon and dried fruit.
Cognac is regarded as the finest of all the spirits distilled from grapes. It has an abundance of incomparable qualities: fruitiness, subtle bouquet, intensity, warmth and complexity. You could opt for one from one of the ‘big four’ Cognac houses (Rémy Martin, Hennessey, Martell and Courvoisier), or try a delicious alternative from Tesseron.
• Cognac Tesseron Lot No. 90 XO Selection Cognac is made 100% from Ugni blanc (aka Trebbiano). This honey-colored libation offers lively aromas of oak, pear and apple, which subtly change to delicate maple and banana as it aerates. The flavors are honeyed tropical fruit from first sip through the satiny-smooth sweet, medium-long finish. ($69.99, Bottle Shop, Spring Lake)
If Cognac isn’t your cup of brandy, you may want to try Calvados. More rustic by nature than Cognac or Armagnac, it’s distilled from cider rather than from wine, it can defy brandy expectations.
• Norois Calvados ‘Trois Pommes’ is a blend of bitter and bittersweet apple ciders and a good introduction to the intense and natural apple characteristics of the Calvados AOC Pays d’Auge. Apple aromas and flavors burst vividly from the glass, in jagged flashes that seem to penetrate deeply into the complex essence of an apple. Clarity, purity, tart citrus, cinnamon spice, earthiness, mintiness: are just some of the sensations you can experience this glass.
Sometimes you just want to introduce new flavors for after dinner sipping or a new favorite cocktail. Some of the current favorite flavors are the tasty Castries Peanut Rum Cream liqueur, a combo of rum and peanut butter cream; the cinnamon-y and creamy RumChata;  or Southern Comfort Gingerbread Spice. For something different consider the following:
• Kahlua Cinnamon Spice. If you’re making a White Russian, you’ll need Kahlua, the Mexican coffee liqueur. This new flavor takes Christmas cookies and crunches them into your White Russian, So yummy.
• Amarula Cream Liqueur is made from the yellow berry fruit of the marula tree. Marula trees are found mainly in the warm, frost-free regions of sub-equatorial Africa, and the vitamin-C-rich fruit belongs to the same family as the mango, sumac, cashew and pistachio. This cream liqueur is the result of the fruit being pulped, sweetened, fermented, aged in oak casks for two years, and blended with fresh cream. The caramel-like flavor is sweet but not cloying, and is enjoyable straight from a refrigerated bottle, on the rocks, in coffee or try it as a dessert.
• Mama Micha Orange Dream Cream Liqueur. Mama Micha is a new product on the market created by a New Jersey-based, mother-daughter team who decided to pursue their dream of making delicious desserts you can drink. Take a sip and you’ll notice it tastes surprisingly like an orange Creamsicle. There is no overpowering alcohol taste (although it does contain vodka) and the combination of orange and vanilla is perfect. If you love Dreamsicles, you will love this bit of dessert decadence!
• Mama Micha Dark Silk Chocolate Liqueur. This is a perfect blend of creamy texture and explosive chocolate flavor. It’s like taking a bite out of a silky smooth dark chocolate candy bar. Full-bodied and delicately sweet with a hint of bitterness, it can be enjoyed on the rocks, in cocktails, added to coffee or hot chocolate and is particularly satisfying over ice-cream.
• Chartreuse. Why are we including “old-fashioned” Chartreuse? Because this green liquid is the perfect gift for the vodka or gin drinker in your life. Made from 130 herbs, plants and flowers gathered in the French Alps by the Carthusian monks, the mixture is macerated with a neutral alcohol spirit and distilled before being aged in oak casks for about five years. Chartreuse is the only liqueur to give its name to a color (my favorite color, too!) Look for intensely floral and herbal aromas followed by cloves, fennel, citrus, thyme, rosemary, cinnamon, pine…each sip brings something new! Chartreuse is best served neat, but it’s quite delicious as a Chartreuse gimlet or served with chocolate creme brulée or mixed berries, whipped cream and chocolate syrup.
Happy Holiday drinking!

7 Intriguing wines to drink this Fall


There is a special smell in the air that’s crisp but still dusty from summer—fall brings the feeling of completeness of a season and thoughts of red wine. Wine is an all-seasons beverage, but if you’re eating seasonally, it makes sense to be drinking seasonally. It’s time to begin thinking about richer whites and more robust reds for the coming cold season.
It’s time to look for reds are light- to medium-bodied and have a range of spicy flavors that pair well with autumn fare. Beaujolais, Pinot Noir, Syrah- and Grenache-based wines always feel more autumnal, similarly, Viognier, Pinot Blanc, or Chardonnay are wonderful for fall.
Here are a few wines that are a bit off the beaten path but will fill out your autumn cellar beautifully.

1. Garnacha/Grenache.
Ranging from rustic-and-leathery to vanilla-fruit-bomb, this is a flamboyant grape. It has brilliant, red fruit flavors (strawberry/raspberry) and offers some of the highest natural alcohol levels (just behind Zinfandel). It matches up to any fall squash recipes you throw its way.
Altovinum Evodia Old Vine Garnacha, Calatayud,  Spain.
This is 100% Garnacha sourced from the highest elevation vineyards of Garnacha of any DO in Spain. It has a slightly exotic nose of earthy minerality, mocha, black cherry, and black raspberry. Savory and concentrated, this medium-bodied wine is very much fruit-forward personality. A great value wine. Aficionados familiar with the wines of the Priorat and the Roussillon will enjoy this delicious Spanish red. (Gerard’s Wine & Spirits, $9.99)

2. Carignan/Cariñena.
If you love savory wines, then this is definitely something that you need to have in your cellar. Good Carignan is bold and gamy with smooth tannins. Carignan’s red fruit-driven flavors pair wonderfully with any turkey or poultry dish.(Thanksgiving anyone?)
Cantina Santadi Carignano del Sulcis Grotta Rossa 2011
This 100% Carignano wine is from the southern Sulcis region in Sardinia. The nose is intense with hints of licorice, pepper and earth. Red fruit flavors just ooze from this elegant, medium-bodied, silky-textured wine. As it is food-friendly with a wonderful acidity, it’s perfect for pairing with red meat, cheeses and dark olives. (Spring Lake Bottle Shop, $16.99)

3. Nero d’Avola & Nerello Mascalese from Sicily
This blend is so perfect for fall. Sicily was reinvigorated with Nero d’Avola, yet there is another delicious red: Nerello Mascalese. Lighter than Nero d’Avola, Nerello Mascalese is similar to the delicacy of Pinot Noir, with a distinct smoky volcanic aroma along with a fruity-flower basket of cherry, raspberry, plum, rose and violet flavors that tends to sway on the more plush, end of the ‘pinot noir-like’ spectrum.
Corvo Rosso, Sicilia
This classic Sicilian wine is aged in oak barrels. Full-bodied and high in acidity, it’s not quite as overpowering as other high-octane reds like Zinfandel or Syrah.  Intensely aromatic, with powerful, seductive aromas of blackberry, black cherry, raspberry and spice that practically billow out of the glass. Soft and approachable, it has a  friendly, easy-drinking style. Extremely versatile, it’s perfect for everyday dinners and informal occasions as it goes well with grilled and roast meats and medium-aged cheeses. (Circus Wines, $10.99)

4. GSM (Grenache, Syrah, Mourvédre)
GSM as in Garnacha, Syrah and Mourvèdre—the three classic varieties in a southern Côtes du Rhône red wine. Since it’s a blend of grapes, expect a mix of red and black fruit flavors. The wines from the Old World countries tend to have this tart herbaceous note, while New World versions tend to be juicier and more pure in their fruit flavors.
Schild GMS, Barossa Valley, Australia 2011
This red is a mouthful of juicy, ripe red cherries and spice. Grenache’s blackberry and cherry flavors appear on the front palate while Mourvedre and Shiraz provide structure, concentration and depth. White pepper and spice are evident with a soft tannin framework ensuring a supple, soft texture to finish. (Circus Wines, $11.99)

5. Carignan, Grenache, Syrah blend
M. Chapoutier Cotes du Roussillon Villages les Vignes de Bila Haut 2012
This French red from Languedoc-Roussillon is a blend of Carignan, Grenache, Syrah and is a wine that will top anyone’s value list. Fleshy and well-structured, this red is medium to full-bodied, concentrated and balanced, with impressive amounts of blackberry and currant-styled fruit, herbs, pepper and smoked earth aromas and flavors. Showing more minerality with air, this powerful red offers concentrated cherry, plum tart and blackberry flavors that feature plenty of spicy notes. A dark chocolate accent lingers on the firm, moderately tannic finish. (Circus Wines, $10.99)

6. Pinot Blanc from Alsace.
It may seem a strange pick for fall until you realize it’s a surprisingly awesome match with shrimp and curry dishes. The flavor of Pinot Blanc can range from fruity pineapple and white peach flavors to green apple and sage with lots of minerals. These wines have high acidity and the best versions offer a rich, haunting honeycomb-like aroma, yet it’s perfectly dry.
Alsace Willm Pinot Blanc 2011
This golden white wine is fresh, fruity, subtle and balanced. It is a crisp wine with a delicate nose that opens with lime, golden apple and almond blossom. The flavors are fine crisp apples with hints of citrus, honeydew melon and limestone. A great wine for sipping or pairing with spicier dishes and vegetable-based meals. (Circus Wines, $10.99)

7. Viognier
Viognier is capable of producing extraordinary wines. Flavors are dry, luscious peach, apricots and apple fruit, nuttiness and undertones of spice. At its best, it is alluring, lush, aromatic and rich with amazing complexity and a wonderful alternative to Chardonnay.
Yalumba Y Series Viognier 2012, South Australia
This white has aromas that typify this exotic variety: honeysuckle, candied ginger and glacé pineapple. The dry and medium-bodied palate is rich in texture, with lots of soft fruit flavors that make it a pleasure to drink.
Fresh, refreshing and expressive, packed with pineapple, pear and spice, the wine smells sweet but finishes dry and silky with flavors of fresh pineapple and lychee. Perfect with white meats, freshwater fish and mild cheeses. (Spirit of 76 Wines & Liquors, $12.99)

Wine Cocktails for Summer


Now that it’s unofficially summer, it’s time to think about a few delicious wine cocktails.
While cocktails made with wine are by no means a new creation, they are enjoying a healthy revival as mixologists continue to craft better beverages and experiment with a variety of spirits, including wine as a direct route to making the traditional cocktail more food-friendly.

Amazingly, wine cocktails were at their height in the early 1900s with both table and fortified wines used as the drink base. That is until Prohibition took its toll on cocktails of all varieties. Today, these wine concoctions pair deliciously with food, friends, and festivities of all kinds. Plus, wine cocktails are inherently more relaxed because you can drink them from a straw. Even a bendy straw.

Sparkling wine cocktails tend to be all-time favorites with practically everyone. Typically they are a snap to make, bring festive bubbles to the mix, pair well with a variety of food and are just downright delicious.

There is the traditional Mimosa, a brunch cocktail, made with champagne or sparkling wine and orange juice, or the Bellini. The Bellini is perhaps Italy’s most famous wine cocktail, based on Prosecco and white peach nectar. Peaches and Prosecco, it doesn’t get much easier (or yummier) than this.

For a twist on sparkling cocktails, give this Gewürztraminer Agave Ginger Ale a try. Your mouth will explode with flavor when you use fresh ginger. Perfect wine cocktails balance sweet, spice, sour and savory. For this one we selected wines from Chateau Ste. Michelle, Columbia Valley, Washington. This wine is a beautiful blush sparkling wine, with essences of berries in the nose and on the palate. The initial impression is dry with a soft and fruity aftertaste. The Columbia Valley Gewürztraminer is also n lush wine with expressive fruit and clove spice. It also has a lot of floral character, while maintaining the grape’s natural crisp acidity.

Gewürztraminer Agave Ginger Ale
Ingredients
3 oz. Chateau St. Michelle Gewürztraminer
3 oz. Chateau Ste. Michelle Rosé
1 tsp of muddled ginger
3/4 oz. agave syrup
Optional: 1-2 dashes of tabasco
Preparation
Put sliced ginger and agave in a cocktail glass and muddle with a wooden spoon until ginger pieces are fragrant.
Add 3 oz Gewürztraminer. Stir. Strain into a sugar-rimmed cocktail glass with ice. Top with Ste. Michelle Rosé Brut.

If you are a Margarita lover, a Pinot-Grita is the perfect sip to kick-start the spring into summer season. This unique twist on the traditional margarita adds a kick of bright lime to the Pinot Grigio’s clean citrus flavor. With aromas of nectarine and fresh peach, this Pinot Grigio is crisp and refreshing, creating a light and invigorating cocktail perfect to enjoy with friends and family on a warm and sunny afternoon.

Pinot-Grita
Makes four servings
Ingredients:
3 cups Woodbridge by Robert Mondavi Pinot Grigio
¾ cup frozen limeade concentrate
½ cup fresh squeezed orange juice
3 cups ice
Lime wedges, to garnish
Salt, to garnish
Preparation:
Combine Pinot Grigio, limeade and orange juice in blender
Slowly add ice until all ingredients are well-combined
Pour into 4 salt-rimmed glasses, and garnish with lime wedge (optional)

For the Ecco Frutta, we used Ecco Domani Pinot Grigio. Ecco Domani translates to “Here’s tomorrow” in Italian, and this IGT Pinot Grigio’s light citrus and delicate floral aromas,tropical fruit flavors and a crisp, refreshing finish are perfect for the Ecco Frutta—a white wine cocktail where mango and kiwi marry  for summer sipping.

Ecco Frutta Wine Cocktail
Ingredients:
1 kiwi
2 tbsp Mango chutney
Ecooc Domani Pinot Grigio
Preparation
Muddle 1 peeled kiwi
Add 2 tablespoons of mango chutney (may substitute with 2 oz. mango juice)
Add 1 tablespoon of sweet basil
Add 2 oz. of Ecco Domani Pinot Grigio
Pour into a shaker and shake vigorously
Pour into a highball glass
Garnish with a kiwi slice

Not into super-sweet? We love this cucumber wine cocktail. It’s both refreshing and savory because the mint and lime add a slightly sour balance the drink. For this drink we used Robert Mondavi ‘s Fume Blanc, a blend of 87% Sauvignon Blanc and 13% Semillon. This wine is very aromatic with lush, floral and tropical notes ntertwined with lime zest, wet stones, fresh herbs and lemon curd. It has an intriguing, textured minerality, with lingering fresh lime and lemon verbena finish making it a perfect wine for this cocktail.

Cucumber Mint Fume Blanc Fizz
Ingredients
3 oz Robert Mondavi Fume Blanc  (or other Sauvignon Blanc)
3 oz Cristalino Brut Cava (or other sparkling wine)
1 oz cucumber water
1/2 oz lime juice
2 teaspoons sugar
pinch coarsely chopped mint
Preparation:
Make cucumber water by grating, blending and straining a cucumber. Add cucumber water, Fume blanc, lime juice, sugar and mint to a cocktail shaker. Shake with ice. Strain into a serving glass and top with 3 ounces sparkling wine.

For the Strawberry lemonade lover, we offer the Strawberry Basil Moscato Lemonade,
Here again, we went with an affordable Moscato because of its aromatic floral scents, and the light, sweet flavors of orange marmalade and marzipan. Normally, Moscato pairs nicely alongside cheeses and lightly sweet desserts, including creamy brie or ripe figs with honey. With the addition of Basil the drink becomes a bit more savory.

Strawberry Basil Moscato Lemonade
Ingredients
6 oz Woodbridge by Robert Mondavi Moscato
4 Strawberries
1 teaspoon sugar
1 sprig basil
1 ounce lemon juice
Preparation
Blend all ingredients, except wine, together. Strain into tall glass with ice. Pour over moscato. Add a bendy straw.

Okay beer lovers, If you feel it’s just not a cookout without the beer, don’t fret. Here’ a refreshing summer drink for you: the Ginger Shandy.

Ginger Shandy
Ingredients
Mint springs, for garnish
One 12-ounce bottle chilled ginger beer
1 thinly sliced lemon
Three 11.2 ounce bottles of chilled image002 beer
In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs. Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.

As you can see, the best summer drinks are full of flavor — they can be subtle, fruity, or just plain refreshing. Enjoy these alcohol-enhanced summer cocktails and drinks during parties, weekend cookouts, or while hanging out with a friend.

Cool Sippers for Spring 2014


Lately, the question that I’ve been hearing from friends and customers is “What’s drinking for Spring 2014? What should I be drinking?”

Comfort food and classic cookware are making big classy comebacks. Chefs are taking down-home cooking upscale. Humble vegetables like beets and turnips are taking root on Michelin-starred restaurant menus from soups to dessert. It’s a good thing I like beets and turnips!

From my seat at the wine bar, I’ve notice five interesting trends and they are all good. Yes, there are new wines on the market, old wines are being rediscovered by a new generation of wine lovers and they are all waiting for us to take a sip.

First, more people will be discovering more affordable wines from different regions

The demand for established big hitters from Burgundy and Bordeaux continues to raise the prices and make it harder for regular every day consumers to afford them. Because of this many consumers are willing to try new wines from different countries, and discovering tremendous bargains. Portugal and Spain have had strong vintages and weak economies, and they have some great offerings on local wine shelves. Old world countries unfamiliar to the American wine drinker—Croatia, Slovenia and Bulgaria—are modernizing their vineyards and wineries to better compete in the world market. In South America, Argentina and Chile are producing new premium wines at great values. But will Brazil be the next trendy South American wine region? These regional shifts seem  driven by a genuine interest in more varietals and styles as a new generation of wine drinkers reveals itself to be more adventurous than previous generations.

  • El Coto Crianza, Rioja, Spain 
    El Coto de Rioja, in Oyón, was founded in 1970 by a group of wine makers committed to creating a new type of Rioja. Today, El Coto de Rioja Crianza is one of the most popular wines in all of Spain and one of the top-selling Rioja’s in the world. Dusty and leathery, it’s packed with the sour cherries and rustic aromas that are part of the classic Rioja profile. Made from 100% Tempranillo it is positively ancient in style. Basically, it’s earthy, with seductive cigar box, spice and herbal aromas balanced by plenty of scented red fruit to round out the rough edges. This medium-bodied red offers up a vanilla and leather-laden wine that has layers of fresh raspberries and cherry fruit flavors, cedar and spice with a wonderfully long, soft, yet earthy finish—the essence of fine traditional Rioja. I love it, but then, I love Spanish wines. If you’ve never had an old-school Spanish wine, I suggest you at least give it a try— it’s always a good value!
  • Bodega Luigi Bosca Finca La Linda Malbec, Argentina
    Established in 1901 by Leoncio Arizu, Bodega Luigi Bosca is the oldest family owned and run winery in Argentina and it is being managed by the third and fourth generations of the Arizu family. The winery owns seven vineyards and more than 700 hectares, located throughout the province of Mendoza. The Wine Spectator gave this little gem a solid 87 points and described it as “Toasty with plum, vanilla and mocha notes followed by a medium-weight, slightly firm, smoky finish.”  This intense red wine could be considered an amazing bargain with its fresh aromas of morello cherries and spices wafting from the glass. It is a well-structured, velvety wine with balanced tannins as a result of three-months spent aging in French oak casks. It will be hard to find another Malbec with such richness and depth at  this price.

New World Chardonnay revival

I’m hearing that Spring 2014 will be the Spring of Chardonnay. It looks like ABC (Anything But Chardonnay) may finally be falling by the wayside this year. Producers seem excited about Chardonnay, believing they have the right clones and vine age to produce superior fruit and leaner, cooler climate wines. Producers are limiting the use of new oak barrels to amplify the expression of fruit and “terroir” while reducing that huge “oaky” flavor. If you’re an oak lover, don’t worry, the oak won’t disappear completely, subtle use of oak will continue to play its part in the best Chardonnay. Look to see more aromatic and elegant styles from cooler coastal and higher altitude vineyards. These revived Chardonnays have the wow factor that has eluded us in recent years.
Here are two Chardonnays with an elegant expression of fruit and richness:

  • Josh Cellars Chardonnay, California
    Sometimes you just want an affordable, tasty Chardonnay and this wine from Josh Cellars delivers plenty of bang for the buck. Josh Cellars is the value line from Napa winery Joseph Carr. A blend of tank and barrel fermented fruit, this bright Chardonnay opens with inviting stone fruit aromas of ripe white peaches, apricot and pear accented by tropical pineapple and delicate notes of honeysuckle and white rose petals. On the palate, you’ll find lush peach, pear, citrus and tropical fruit in a creamy-textured, medium-bodied wine supported by just enough citrusy acidity.  Balanced, and round, the flavor profile is gentle — ripe citrus summer fruit, melon, peach and pear with hints of apple, light oak, and apricot aligned with a touch of vanilla and smoke. This Chardonnay is excellent with food , very enjoyable and a crowd pleaser. Serve it cool, not cold for the greatest benefits.
  • Joseph Carr Dijon Clone Sonoma Coast Chardonnay
    Winemaker Joseph Carr says he uses 100% French barrel selections and separated lots by  individual Dijon clones. The wine was barrel fermented and aged sur lies (on the yeast) with full malolactic fermentation. Indeed, he has produced a balanced, luscious and opulent Chardonnay from the Sonoma Coast region. The aromas showcase  green apples, vanilla, butter, lemon tart, a touch of apricot  and green pepper. There are light notes of oak and yeasty brioche behind the luscious fruit.  French oak aging imparts oaky smoke vanilla flavors. This is a classy Californian in a very Burgundian style and it will be perfect for any meal. This is one wine you can’t  afford to pass up!

Champagne isn’t the only Bubbly of choice

With bubblies, rising prices for domaine and estate Champagnes from established regions have caused us to reconsider our choices and to explore different regions. Although spending on Champagne has picked up, most consumers are not opting to spend the big bucks for every day occasions. Consequently, Prosecco, Cava and other sparkling wines are  gaining market share. Prosecco, made only from the white grape Glera, has embedded itself in the American wine vocabulary, palate and budget.

  • Riondo Spago Nero Prosecco, Veneto, Italy
    As with most Prosecco, Riondo Spago Nero is made using the Charmat method, meaning it is a first-rate wine to drink young and fresh. In general, Prosecco often has lower alcohol levels and is best consumed within 2 years of release. This 100% Prosecco (Glera) version is a personal favorite and Robert Parker’s Wine Advocate agrees stating, “This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. It is an ideal apéritif to enjoy over the next year.— 90 points.”  It is effusively fruity and light-bodied, not to mention delicious. This amazing little wine is a perfectly inexpensive sparkler, so if you love bubbles you can splurge a lot more often.
  • Veuve de Vernay Brut, France
    Veuve du Vernay Brut is a crisp, clean and refreshing sparkler from the Bordeaux region of France. This charming little wine is made from a grape called Ugni Blanc (or Trebbiano in Italy). It’s bright and zesty with hints of apple and pear on the nose and lots of fine velvety smooth bubbles. The flavors are very much apple and pear with a hint of toast. For the price, it’s perfect to serve at any celebration, as an apéritif or as a compliment to lighter dishes.

Sustainable, organic or biodynamic wines are becoming more numerous and mainstream

The Natural Wine movement has highlighted the need for greater sustainability across all wine production due to their obvious popularity with consumers. Actually, it seems the younger generation of wine drinkers are not asking “are you organic and sustainable?” But “why aren’t you?” Because of this, more and more wines will be labeled sustainable, organic or biodynamic as these eco-friendly vineyard practices gain popularity with growers and consumers.

  • Barone Fini Pinot Grigio 2012 Valdadige DOC
    I know a lot of Pinot Grigio lovers and this Trentino-Alto Adige winery follows all the strict guidelines of the Italian DOC while practicing sustainable agricultural techniques. The average vine here runs between 25 to 30 years of age and these older vines provide crisp, dry flavors of roasted almonds and surprising concentration of apple. Soft, round apple and pear fruit fills the mouth with ripe, juicy flavors. The finish is long with ripe apples and lychee nuts. This is a fresh Pinot Grigio and it is meant to be enjoyed with friends as an apéritif, or with a light meal.
  • Deep Sea Pinot Noir, Santa Barbara, California
    Deep Sea Pinot Noir is comes from Rancho Arroyo Grande in the Central Coast region of California, just thirteen miles from the Pacific Ocean. Most of the fruit for this Pinot Noir comes from the Solomon Hills Vineyard in Santa Maria, California. This Pinot greets you with a wonderfully smoky nose, hints of vanilla and caramel notes. Barrel-aged for 17 months in French oak, this wine is soft and silky with classic flavors of cherry, rose petal, and exotic spices.  Light and balanced, with delicious fruit, elegant oak notes and earth, this wine pairs well with many cuisines, or can be enjoyed on its own.

It’s in the Blends

Red blends have become a thing. Blends are perfect for when you don’t know what type of grape you want to drink or what to pair with your meal. A blend of several varietals will offer a bit more flavor, round out some rough edges and help compliment the meal. You really can’t go too terribly wrong with a blend. The easy-to-grasp concept, modest price points and flavor profiles can add a new dimension to your cellar and they can be found from every region.

  •  Apothic Red Winemaker’s Blend, California
    This is an inexpensive blend of Zinfandel, Syrah, and Merlot from California. It’s often a favorite at wine tastings. Think of it as a berry fruit bomb with a cornucopia of flavor. Plum and blackberry aromas are quickly followed by notes of vanilla, spice and a bit of maple. The flavors are a melding of juicy mixed berries, cherry cola, brown sugar and spice that give way to a finish of lingering chocolate and maple syrup. An intriguing wine that will take you on a full flavor rollercoaster ride. It pairs nicely with barbecue and pizza, but many love it on its own.
  •  Jean-Luc Colombo Les Abeilles Côtes du Rhône Rouge, Rhône Valley, France
    “Les Abeilles” is a tasty Rhône blend of 33% Grenache, 34% Syrah and 33% Mourvèdre. Named after the honey bees inhabiting the vineyards, this wine entices with intriguing aromas of plum, ripe dark fruit and a little licorice. This medium-bodied, velvety red has smooth blackberry and black cherry flavors with spice against a backdrop of smooth, silky tannins. It offers a dry and velvety finish. A great bargain.
  • Di Majo Norante Ramitello, Biferno Rosso, Molise, Italy
    I love a good Italian wine and this blend of 80% Montepulciano and 20% Aglianico is one of them. It begins with a lovely aroma of dark berry fruit, smoke, menthol and maraschino cherry. The wine tastes delicious with the berry fruit continuing from the bouquet as well as some added flavor of dried herbs, licorice and leather. This is a smooth, silky soft wine with very nice balance. The finish is dry and delicious with some lingering smoky notes.
  • Primus, Colchagua Valley, Chile
    Primus is a blend of Cabernet Sauvignon, Carmenere, Syrah and Merlot from Colchagua (pronounced  kohl-CHA-gwa) Valley which has been dubbed the “Napa Valley of Chile.” This blend is a big, full-bodied wine. The ripe red and black berry fruit aromas are layered with exotic spice. You’ll also note the telltale “Chilean” menthol and eucalyptus on the nose. Blackcurrant, blueberry, ripe cherry, chocolate, toasted oak, vanilla, pepper, anise, and rich chocolate flavors create a dense, warm, spicy, leathery, dark-fruited lovely wine with mouth-drying tannins.

There you have it, a dozen wines for spring 2014. Enjoy!

Stocking up for the Holidays


The holiday season is rushing toward us faster than Santa’s sleigh and before you can say “Ho Ho Ho” it will be that time of year – the time for giving, the time for family, and of course, the time for parties! If you are one who spends most of the holiday season careening between family get-togethers, friends’ parties and other festivities, chances are you know it’s the time of year  to make sure you have a fully stocked bar and wine cellar.

If you’re hosting a holiday dinner party you will likely be having wine with dinner choosing something low in alcohol to start is a good idea. Sparkling Moscato with a slice of orange, or fresh Bellinis (typically peach juice or peach puree with Prosecco) will “set the mood just right for a special occasion, but not overpower the palate with alcohol before a lovely meal.

Cocktail parties call for a bit more in your bar and you’ll need to stock up. There are no rules when it comes to stocking a bar, and stocking up doesn’t have to break the bank.  Follow your preferences and those of your most frequent guests, then stock your bar with the basics, and you should be able to handle any occasion.

What to stock

Vodka
When it comes to Vodka, you can afford to go by price. Lower-priced vodkas don’t impart bad harsh flavors the way other cheaper liquors might.  Good bets for 750 milliliter bottles are Absolut ($25) and Sobieski ($14) if you prefer a 1.75 bottle try Svedka ($20) It’s a great deal.

Gin
There’s no need to spend a lot on tasty gin, since this liquor is usually combined with other ingredients, like tonic. Just don’t go so cheap that you wind up sipping one with an artificial-juniper flavor. Here, go for Gordon’s ($10), Hendricks ($36) or Bulldog ($24.)

Bourbon
When it comes to bourbon it’s better to spend a little more. Less expensive bourbons tend to give you the burn without the flavor. Two good choices are Woodford Reserve and Knob Creek, both $35 for 750 milliliters. Willett in the pot still bottle sells for around $43 and is really fantastic. If you have a real bourbon afficianado, try Booker’s Bourbon; $60 for 750 milliliters.

Rum
Rum is another spirit where you shouldn’t pinch pennies. Rum should bring a rich sugarcane flavor to drinks, however, a low-end rum can totally miss on those rich sugar and molasses flavors leaving you to wonder what happened. Good choices include Mount Gay Eclipse ($38), Kirk & Sweeney 12-year ($30) for 750 milliliters, or Brugal Extra Viejo ($29).

Tequila
Many cocktail lovers steer clear of this spirit in winter. But true tequila lovers know you need 100 percent blue agave tequila, nothing else will do, because many cheap tequilas contain corn syrup, coloring and grain alcohol, which are code words for “hangover.”  Here, look for Patrón Silver ($35), Karma Añejo ($36) or  Cazadores Reposado ($46.)

Whiskey and Scotch
This is one area you definitely cannot afford to scrimp. Since most party-goers seem to prefer to drink whiskey on the rocks, straight or with a “wee drop of water”, it’s worth the expense. A favorite is Glenmorangie Single Malt ($40), Bunnahabhain ($50), Pig’s Nose (a blended Scotch at $29) and—for Irish Whiskey lovers—Concannon Irish Whiskey $22  for 750 milliliters.

Don’t forget the Mixers like Club Soda and Tonic! Going budget on these only offers minimal savings as many store brands tend to go flat more quickly, and cheaper tonics can have an overpowering artificial taste. so opt for your favorite here.

When it comes to fruit juices, home-squeezed juices make all the difference. (Buy 25 lemons, 25 limes, and 15 oranges for every 50 guests.) If that’s not possible go with your favorite brand that you like to drink.

Because it is the holiday season, splurge and dress up your basic cocktail with plenty of fun, festive garnishes. Some of the more popular ones are olives, cocktail onions, lemons, limes, and Maraschino cherries, so try to keep them handy. You may want to add a few new and different bright, thin-skinned fruits like kumquats, key limes, Meyer lemons, tangerines, blood oranges, star fruit, pineapple and apple. For more savory flavorings, stock up on mint, basil, celery, cucumber and jalapeño. Seasonal berries, like raspberries and cranberries or currants, are perfect for floating in a glass of champagne or another bubbly cocktail. Pomegranate seeds and fresh mint make for pretty, aromatic garnishes, while edible gold and silver are perfect for adding a holiday sparkle,

Party Drinks
If you’re hosting a holiday open house or any other large gathering, think about serving a seasonal drink in a large format. Not only does serving a punch, mulled wine, or a batch of eggnog make getting a drink easy for any guest, it also enables you to make something more elaborate ahead of time (instead of mixing and re-mixing the same cocktail all evening). Here’s a helpful hint: freeze a large block of ice (using filtered water in a Tupperware container), to put in your punch so that it doesn’t get watered down too fast. Our personal favorites are Planters Punch and Homemade Eggnog, but you may want to try a tradional Mulled Wine or a warm Cider libation. Other drinks that are often in high demand are winter wines (Think Cabernet, Petite Sirah, Merlot and Shiraz).

For Mulled Wine, start with a rich red wine, Cabernet Sauvignon or Merlot work best and it doesn’t neet to be expensive (just good) Here, we recommend Crosby Cabernet Sauvignon (California at $8.99) and add orange, brandy—or try Gran Gala Orange Liqueuer ($22) instead of orange and brandy— with cloves, honey, cinnamon & ginger and you have one delicious drink to warm everyone.

Of course, traditional home made Eggnog calls for Eggs, milk, cream, bourbon, sugar, brandy, fresh nutmeg and cinnamon. In our world, grating fresh whole nutmeg and Four Roses Straight Bourbon Whiskey ($21) are de rigueur, making this one special.

With Cider, opt for local favorites like Laird’s Straight Apple Brandy ($25) and Delicious Orchards Apple Cider blended with honey, cinnamon, orange juice, spices and lemon. You’ll feel so “revolutionary”.

For New Year’s Eve, it’s easy. Just add a touch of sparkle to everything with Champagne, even your favorite cocktails. Use edible gold and silver flakes for a sparkly finish to any drink. You can never have too much fun — or be too creative — when creating festive cocktails during the holidays.

All of the prices quoted are from Circus Wines,  Route 35 North,  Middletown, NJ  and Spirits Unlimited, Newman Springs Road, Red Bank, NJ.

Reliable go-to wines for Fall


Every now and then I’m asked to recommend wines that are considered well-known, a good value, readily available and consistent from year to year.
In today’s economy it’s easy to understand wanting good, value-priced wines—we all want to get the most for our money, and why should wines be an exception? Unfortunately, when you set out to find “bargain wines,” the bargain most often being made is to drink something that’s wet and grape-based, and not much more.

Don’t you think you deserve better?

In my book, the best value wines aren’t necessarily the cheapest — but wines that display superior taste and complexity for their price range. They aren’t necessarily bargains but they are good values. Some may sound unfamiliar, but to find value in wine today, we often have to look for interesting, distinctive bottles from around the world that you can put on your table with pride.

I have listed these wines without vintage information because these wines are consistent from year to year and you should be able to buy them reliably across vintages.

Light Sparkling
Vietti Moscato d’Asti Cascinetta, Piedmont, Italy
From one of Piedmont’s most celebrated producers, Veitti’s Moscato is wonderfully pleasant. The nose is captivating with gentle aromas of white peach, ginger ale, and roses. On the palate, the creamy mousse delicately tickles the palate with the expected slight sweetness and fizz. At just 5.5 percent alcohol, this wonderfully refreshing and bursting with bright, flavors of freshly picked apricots, peaches and nectarines and just a shade of spice, it is perfect as an aperitif. It can be found for around $14 at Circus Wines in Middletown as well as most wine shops.

Rosé
Ménage à Trois Rosé, California
Good rosé is like a carnival in your mouth, and this interesting aromatic and fruity blend of Merlot, Syrah and Gewürztraminer offers a nice balance of sweetness and acidity. This is a very good fruit-laden rosé full of raspberries, strawberries, lychee nut flavors and flowery aromas.  I found this one at Spirit of ‘76 Liquors for around $10.

White
Domaine Chandon Carneros Chardonnay, Carneros, California
Full-bodied and fruity, this creamy Chardonnay shows the dual properties of ripe, delicious fruit and acidic, minerally earthiness. The flavors are of citrus and tropical fruits, while oak brings lovely notes of vanilla and buttered brioche. This wine proves that Chandon can make still wines at least as good as its better-known sparklers. Shop Rite Wines & Spirits offers this wine around $26.

Kendall-Jackson Grand Reserve Chardonnay, Central Coast
It is amazing that, year after year, Kendall-Jackson can produce a flavorful Chardonnay at a retail price under $20. Elegantly layered, this wine exhibits rich tropical fruit, grapefruit, lemon and lime peel with a hint of buttered vanilla, toast and cinnamon spice to round out the lush texture, firm backbone and long, creamy lingering finish of fleshy fruit and butterscotch. This wine runs around $17 at Circus Wines and around $18 at Spring Lake Bottle Shop.

Joel Gott Unoaked Chardonnay, California
California Chardonnay is often marked by the influence of oak aging, offering flavors of buttered toast, caramel and crème brûlée flavors. When the use of oak is bypassed, the grape’s true personality has a chance to shine. This Chardonnay has bright citrus aromas of pineapple, mandarin, tangerine, Meyer lemon and lime lead to more floral aromas of vanilla and honeysuckle. Stone fruit, dried peach and ripe apple flavors are balanced by a clean, bright acid backbone and minerality on the finish. It’s so good all by itself. With its dry, crisp Monterey acidity, it’s so good all by itself and will satisfy your Chardonnay tooth. I found this for $15 at Spring Lake Bottle Shop.
Red
When it comes to reds, I like to start with a Pinot Noir, but for most of us, it can be a budgetary nightmare. Pinot is a finicky grape, difficult to grow, and expensive on the shelves, but here are two that run just below and slightly over $20.

Carmel Road Monterey Pinot Noir, Monterey, Central Coast
This wine is made of 100% Pinot Noir and aged in 98% French oak and 2% American oak. It is balanced and bright with crushed blackberry, ripe strawberries and refreshing red fruit complemented by lovely spice and deep earthy notes. The palate echoes the nose, with vibrant acidity balanced by supple texture on a long, velvety finish. Look for rich flavors, firm acidity and bright Pinot Noir fruit flavors.  It runs around $22 and I found this at many of my favorite shops.

Mark West Estate Pinot Noir Santa Lucia Highlands, California
This medium-bodied Pinot Noir is entertaining and perfect for drinking on its own. Aromas and flavors of rose petals, cola, raspberry and cherry, are touched by bright spice, and a bit of oak and minerality. It’s definitely not your father’s light, see-through Pinot Noir. As one friend says, it has a high “smile factor” as this wine delivers an “alcohol” punch in the mouth. This is a $16 find at Rumson Wine & Spirits.

No shortlist can be considered complete without a Merlot and a Cabernet, and the next two wines are well-known, good-value quality wines.

Kendall-Jackson Grand Reserve Merlot, Sonoma County, California
This wine opens with black raspberry and menthol with a hint of red currant, olive, and pepper—a favorite dark fruit and spice combination. This juicy Merlot has a little bit of Malbec and Cabernet Sauvignon added for balance, resulting in a dark black raspberry flavored wine with notes of oak, dark chocolate and black plum. Medium-bodied, it’s slightly acidic with soft round tannins that are slightly prolonged on the dry finish. About $23 almost every wine shop in the area.

Joel Gott 815 Cabernet Sauvignon
This 100% California Cabernet Sauvignon is sourced from Napa Valley, Sonoma County, Lodi, Lake County and Mendocino. It begins with aromas of plum, cherry, blackberry, cinnamon spice, a little leather, vanilla toast and anise. This smooth, medium-bodied wine has great structure and soft silky tannins. Flavorwise, the wine features cola notes, plenty of dark fruit and some dried herbs. Ther oaky accents are well-integrated in the form of dark chocolate and spice. The soft finish is dry with a rich, dark fruit burst of spice and lingering minerality. About $15 – $16 at Circus Wines.
All of these wines can be easily found in most Jersey Shore wine shops and liquor stores. The best part is they are all delicious and they make a great first impression for fall. Enjoy!