Tag: Rioja

About Wine, Food & Wine, Regions, Spring Celebrations, Value Wines, Warm Weather Sipping, Wine & Food Pairing

A Bouquet of a Dozen Rosés


Spring, is considered the official Rosé season, when everyone starts thinking it’s Rosé o’clock somewhere!

As we enter pink wine season, we find ourselves in a category run amok. Ten years ago, I was begging my customers to try the dry, refreshing Rosés of France, Spain and elsewhere, and to stop thinking all pink wine was sweet White Zinfandel. Even with in-store tastings , it felt like I couldn’t give a fantastic Rosé away. Fast forward to today and the Rosés are practically flying themselves off the shelves.

Where do Rosés come from? Well, there are the regional pink Rosés from such traditional locales: Provence, Rioja, Tavel, the Côtes du Rhône—with more pink wines from these classic places than ever before,  we need to pay attention to quality. Not only that, lesser-known regions are taking advantage of demand, many have no Rosé tradition at all and yet, are astonishingly good. The “newer” Rosés include grapes like Blauburgunders from Germany, Blaufränkisches from Austria, Agiorgitikos from Greece (surprisingly refreshing and delicious), Blaufränkisches from Austria and Cab Francs from the Loire (yum!). So you can basically find a Rosé from anywhere, even locally in New Jersey!

A good Rosé, by definition, should be bright, crisp, dry and mouthwatering with moderate alcohol. In the mouth, they should offer great acidity, a pithy tannin and a hint of minerality. Unfortunately, most domestic bottlings are sweet white zins, with quite a bit of residual sugar and a “thicker” texture. This is because many rosés are made using the saignée method, juice bled off a fermenting tank to concentrate what remains, not so much a product as a byproduct. Often these are high in alcohol (more than 13.5%) rendering them too ripe and too fleshy to be refreshing. 

Rosé should not be an afterthought or a byproduct, but something that had to be grown and made in the vineyard, harvested early to ensure good acidity and low alcohol, and made judiciously to preserve aroma and freshness. Settling for anything less is selling yourself short.

Prices for Rosé can range all over the map from $6 to more than $25 a bottle. It’s worth remembering that a pink wine’s main function is to refresh, and that can be done at a low price point. There are some Rosés, however, that have the pedigree, consistency and excellence that are absolutely worth the higher price: Bandol, older Riojas and certain Txakoli Rosés. Normally, if you’re paying more than $25 a bottle, you’re probably paying too much; more than $30, you’re being gouged, plain and simple.  It’s a good idea to ask your retailer for wines that are every bit as good for less money.

Here are a dozen serious Rosés that we happened upon in our travels. The prices range from $8.99 to $18.99 with one exception that is over $20. Most are in the 11 – 13% ABV — only one was 13.8%.

Pedroncelli Dry Rose of Zinfandel Dry Creek Valley 2017

The Pedroncelli family has been producing zinfandel-based Rosé since 1954 and they’re one of my favorite California wineries. The focus here is on crisp acidity and true varietal character allowing the fruit flavors to shine—and shine it does with bright aromas of strawberry, orange, rose petals, and spice. It offers full flavors of candied raspberry and cherry with a hint of white pepper spice. Even though it is made in a dry style, the wine retains a hint of sweetness because of the fruitiness of the zinfandel grape. This pink is refreshing, clean and crisp with a delicate berryspice finish. This one is so delicious and can be found in many shops and retailers. 

La Belle Collette, Côtes de Provence, Provence, France

I found this one at Tinali Wines in Brick. A classic French Provençal Rosé blend, it comes from the sunny hills of the Château de Saint-Martin – one of the 18 Grands Crus Classés in Provence. La Belle Colette  takes its name in memory of Colette, the Provençal writer. The wine’s bright fruity style is produced from six different grape varieties: Syrah (57%), Carignan (25%), Cinsault (9%), Grenache (7%), and Tibouren(2%). The floral nose is delicate offering intoxicating fragrances of raspberry and strawberry with a hint of lavender. The palate is round and fresh, tasting of summer’s red fruits—strawberry, raspberry, hints of apple, pepper and caramel flavors. At once it’s thirst-quenching and the velvety structure combines the fragrant flavors Provence in the fresh and delicate finish.

This Rosé is perfect as an aperitif on bright sunny days accompanied by Provençal style dishes, appetizers, summer barbecues and garden parties. This surprising wine is sure to become a summer favorite. 

Rose par Paris, Côtes de Provence, France

Another find at Tinali Wines, Rosé par Paris is a versatile, bright rosy pink Provençal blend of 30% Grenache and 70% Cinsault. Produced by Domain de l’Allamande, a 74-acre family vineyard in the heart of the Pierrefeu area. The property has characteristic limestone soils and a continental climate with a maritime influence, which give this wine a high minerality.

The nose is fresh and fuity with delicious aromas of citrus and berries. The flavors are refreshing with notes of rose water, cherry and strawberry backed by good zip. The  finish offers a fresh burst of citrusy ruby red grapefruit and a zingy minerality. Delicious chilled on its own, or with salads, meat, or a Provençal meals. 

Rhone to the Bone, Côtes du Rhône, France 

Clear light pink Rosé comprise of 80% Grenache and 20% Syrah. We found this one at Wegmans for under $10. The label was bold and definitely demanded our attention.  Once opened, the nose offered notes of red  currant, cherry, citrusy grapefruit and  a hint of mint. Sharp, viscous mouthfeel backed by a pleasant freshness on the palate, balanced by a touch of minerality. It was great for burger night and will become a regular in our lineup.

Rivarose Brut Salon de Provence, IGP Méditerranée, France

This was an accidental purchase at Wegmans. I planned to get another Rosé but this landed in my cart and at the checkout line instead. since it wanted to go home with me, I figured, why not give it a try? Made with 100% Syrah, this sparkling Rosé has gentle effervescent bubbles that offer a flavorful bouquet of berries and grapefruit. Apparently, Rivarose has made sparkling rosé in this region since 1909, and it is the only Brut Rosé from the heart of Provence. On the nose, strawberry and raspberry aromas dominate, while in the mouth the strawberry flavors and notes of exotic fruit combine with a fine and elegant mousse crating a bright sparkler with notes of citrus fruits and spice.

Enjoy on its own or as an aperitif pairing with cured meats, crudités, Provençal dishes or chocolate-based desserts. With its rose-petal hue and yummy crispness, you may just find that any occasion is special enough to pop the cork and celebrate! 

Fleur de Mer Côtes de Provence Rosé, Côtes de Provence, France 

Fleur de Mer is crafted by winemaker Florian Lacroux of the 50-year-old cooperative, Les Maîtres Vignerons de Saint-Tropez. A brilliant coral pink blend of 46% Grenache, 21% Cinsault, 14% Syrah, 19% Other (Carignan, Mourvèdre, Cabernet), Fleur de Mer evokes aromas of fresh watermelon, cherry, subtle citrus, peach, lavender and Mediterranean herbs. The flavor profile is a mineral-infused strawberry and mild grapefruit blend with notes of lime and tangerine. On the palate, this wine is light- to medium-bodied with nice controlled acidity that leads to a mouthwatering feel. This balanced, medium-bodied wine is fresh and elegant with a soft texture, a minerally finish  and refreshing acidity. This is a versatile wine that will pair with lots of foods, perfect for sitting oceanside or poolside on a hot summer day.

Honoro Vera Rosé 2017, Jumilla, Spain

Another inexpensive Wegmans find, this Spanish Tempranillo/Syrah blend was a delicious discovery. This beautiful salmon colored Rosé shows hints of watermelon rind on the nose. The palate shows primarily red fruit: cherry with a touch of strawberries and watermelon. The finish is very smooth and bright with watermelon and strawberries. Medium-bodied and dry it offers a nice lively, crisp acidity, that is both refreshing and approachable. Served chilled, this wine is a very refreshing and surprisingly versatile—perfect with food or just sipping on a hot day. It may be sipped as an apéritif or it can go with an array of foods: salads, seafood, side dishes, pork or chicken. A refreshing Rosé for any occasion including outdoor dining, picnics or backyard barbecues. It will be invited back.

El Coto Rosado, Rioja, Spain

This Rosado is a delicious Rosé made from  90% Tempranillo and 10% Garnacha, and it is one of our summer staples. A lively, pale  pink Rosé that at first offers up a sweet nose of fresh strawberries and raspberries with a hint of caramel. Silky and delicate, the wine follows with tangy, red cherry aromas with piquant herbal notes leading to ripe, juicy flavors on the palate. Dry and easy drinking, the palate is fresh as well as sweet, displaying a wide range of sharp and crispy red and dark fruits, strawberries and cherries. The cleansing acidity helps balance the fruit and the long, clean finish. It is versatile, ideal as an aperitif, great with salads, Mediterranean and Oriental cuisines and very easy to enjoy. 

Frog’s Leap, La Grenouille Rougante Pink, Napa Valley, California

There’s something fun about this wine, even though it’s kind of spare. The word “Rouganté” in the name seems to mean “blushing Frog.”  Made from 87% Carignane 8% Valdiguié (Napa Gamay) 2% Mondeuse 1.5% Charbono  and a half-percent of  Mourvedre/Riesling, it’s bone dry, and acidic, with modest strawberry flavors. This Californian is directly comparable to a Provençal Rosé.  Very aromatic, with aromas of apple skin, white flowers, a lot of strawberries and red fruits, gooseberry and raspberries that introduce this medium to full-bodied wine with vibrant acids and crisp fruit flavors. Delicate floral aromas and fresh fruit flavors come together in this classic style. Lifted by bright, natural acidity and low alcohol, this wine is the perfect companion to a warm, sunny day. A light tannic structure makes this wine food-friendly, with a clean and lingering finish. Nice and easy to drink and a perfect accompaniment to any meal!

Sidebar, Russian River Valley, Rosé, Russian River, California, USA, 2016

Made entirely from 100% Syrah, Sidebar Rosé hails from old Syrah vines in the Russian River Valley. This dry, succulent wine is a light pink-orange in color and begins with a robust flavor bursting with watermelon, cranberry and bristling acidity. There are classic notes of strawberry and watermelon, hazelnut and savory lemon peel that introduce a crisp, energetic and chalky palate which over-delivers flavor.  Dry and crisp, it remains lighthearted in the glass, finishing with a tease of grapefruit. This is one generously flavored wine, and is admirably dry and refreshing, with zesty red fruit, citrus and spice notes. Seamless, it’s medium bodied and has plenty of texture to offer around a crisp, meaty finish. 

Heitz Cellar, Napa Valley, Grignolino Rosé, 2016

Every year, Heitz produces a limited amount of their unusual and rare Grignolino Rosé and since 1961.Ruby grapefruit-red, it’s sultry with strawberry, watermelon, orange zest and salty spice flavor, highlighted with a vibrant and seductive nose of sweet red cherry, wild berries and floral aromas. This wine is built around great acidity, with just the subtlest hint of savory phenolics on the back end that cry out for al fresco dining. This one is a splurge Rosé.

Lest we forget New Jersey, here is my favorite home-grown New Jersey Rosé:

Four JGs Monmouth Blush, Colts Neck, NJ 

4 JG’s combines the crisp fruity flavors of Vidal Blanc with the French vinifera Cabernet Franc to create a delightful blush wine. With a medium salmon pink hue and the profile of a classic French Loire Valley dry rosé, this wine presents a beautiful balance of fruit flavors, refreshing acidity, and a clean, crisp finish. On the palate you get bright red fruits of cherry, watermelon, lime, and raspberry which continue to a crisp, dry finish of minerals, white flowers and savory herbs.This vintage of Monmouth Blush has a  label featuring Molly Pitcher…a local Monmouth County heroine. This wine is thirst quenching!

There you have it a bouquet of a dozen Rosés!

Entertaining, Food & Wine, Pairings, Spring Celebrations, Wine & Food Pairing

Wines to Pair with Easter Lamb


Lamb is synonymous with springtime and is another popular Easter entrée. Lamb is characteristically both fatty  and robust in flavor. To stand up to this combination, a big, bold and tannic wine is in order and the tannins found in Cabernets will help cleanse your palate, by cutting through the fatty flavor of this meat, allowing you enjoy the other side dishes of your dinner.

Red wines from the classic varieties are a wonderful, natural match with lamb. But to get the finest wine matching combination, you’ll have to pay close attention to the cut of meat you’ve acquired, how you are going to cook it and with what. Traditionally, lamb shares the table with red Bordeaux, Burgundy, Cabernet Sauvignon, and Côtes du Rhône. Those familiar varieties are tried-and-true pairings, but there are plenty of affordable, lesser-known–and truly delicious–options.

Lamb is traditionally–and symbolically–the main dish at Easter dinner. But most Americans haven’t tried this luscious cut of meat. Lighter, tender lamb meat tastes milder and less gamey, but still delivers a richness that rivals steak. This meat requires a wine that will not swamp and overpower the delicate flavors and texture. This means it is ideal for dry, fruit-forward red wines—if you reach for a full bodied red, you run the risk of ruining your meat.

Cooler climate styles of Pinot Noir from Burgundy, Germany, New Zealand or Oregon offer good value options.

If you’d rather not do red but a fabulous rosé, reach for a weighty rosé such as Tavel or Bandol from the South of France.

If you’re feeling extravagant, a pink, tender lamb and a great vintage rosé Champagne is something everyone must try once, such as the Veuve Clicquot, Rosé, Moet & Chandon, Rosé or Californias sparkler,Schramsberg Vineyards North Coast Brut Rosé.

The most popular cooking style for lamb for Easter is roasted and medium to well-done at that. The meat is fuller in flavor, but not quite as tender; therefore, it can handle a fuller red wine. Bordeaux blends are made for roast lamb. The young Cabernet Sauvignon dominant wines of the left bank are fruit forward with a smattering of spiciness and oak. These combine to add an extra dimension to the meat  and the tannin will make the lamb meat feel more tender.

Your choice doesn’t need to be a Bordeaux. A good Cabernet Sauvignon/Merlot affordable blend can be found from almost every region. A rich California Cab, like Beaulieu Vineyard’s Cabernet from Rutherford, California is a good pairing.  Lamb is strong in flavor and supports tannic, full-bodied red wines. Whether it is a mild spring day or a little bit chilly, Cabernet Sauvignon is a great option. Other regions with great choices include: Hawkes Bay, New Zealand; Coonawarra and Margaret River, Australia; Stellenbosch, South Africa; Argentina and Chile.

If you’re not keen on Cab, opt for a good Rioja Reserva Tempranillo. Its welcome acidity with hints of berries and balsamic and supple tannins complement the roasted red meat. Plus, the silky mouthfeel makes it a pleasure to drink long after the meal is done.

A roasted bone-in leg of lamb stays extra juicy and looks impressive on the Easter table. The classic garlic-rosemary combination, when paired with an Oregon Pinot Noir  earthy notes in both the food and wine with appear. Roasted lamb offers a much wider variety of wine from which one can choose, including Syrah, Malbec and Brunello. 

If you’ve gone for a shoulder from an older lamb, you’ll be cooking with a lot more fat content on the meat, which holds and seals in the flavor fantastically. You’ll gain a pronounced, gamey flavor to your roast. Tannin, acidity and a little bottle age to draw out secondary flavours in wine are what we are looking for.

A southern Rhône with bottle age would fit the bill, along with muscular Gevrey-Chambertin, Ribera del Duero or a younger Brunello di Montalicino from Tuscany. Brunello needs at least two years in oak and a minimum of four months in bottle, giving the wine the age it needs to compliment the older lamb, the tannin to soften meat and the acidity to cut through the extra layers of fat on show.

We like Castello Banfi Brunello di Montalcino 2001. This wine may be on the pricey side, but it is a robust full-bodied wine. There is a beautiful layering of blackberry, currant and cherry over  spicy anise, cedar and toasted oak. There is minerality and a smmokiness that underlies the ripe, unctous fruitiness. Big and rich , there is depth, complexity and opulence that is softened by an elegant, lingering finish. it is no surprise that  Wine Spectator gave it a score of 93 or that Wine Enthusiast scored it at  91. 

Rack of lamb is always a treat. Add an olive crust and it becomes as refined as a restaurant dish. The briny crunch of the crust fuses into the tender meat and smells phenomenal coming out of the oven. A similar meaty olive scent comes through in an intensely spicy Syrah. Rhône Syrahs are wines with big flavors–black pepper, black fruits–and Syrah can handle the intense savory elements of rack of lamb perfectly.

Fall Transitions, Food & Wine, Pairings, Regions, Wine & Food Pairing

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!

Entertaining, Organics, Value Wines, Warm Weather Sipping

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!

About Wine, Entertaining, Fall Transitions, Pairings, Value Wines

September wines


Often I’m asked about what wine is mandatory to stock for late summer going into fall?

Many people incorrectly assume that warm weather wines must whites and only be whites, but, trust me, warm weather wines come in all colors and flavors, including my perennial favorite, Rosé.

I love Rosés, in my book, you can’t go wrong with Rosé. Often made from high-acid, mineral-driven grapes, they tend to go well with summer-fresh produce and are great to drink with or while you’re waiting for your food to arrive. Another plus for Rosé is it makes a good transition into fall’s cooler climate and pairs beautifully with root vegetables.

There are many beautiful dry and crisp Rosés, the best known seem to come from Provence, in Southern France. One of my favorites from this region has recently undergone a name change by the new winery owners. Not only has this wine changed names, it now sports a new bottle shape as well. Once known as Chateau Miraval Pink Floyd because the legendary rock group Pink Floyd recorded a portion of their famed 1979 album The Wall at Miraval’s private recording studio.

New owners, Brad Pitt and Angelina Jolie, took care of the old vines, terraced vineyards, and organic farming that form the basis for the salmon-hued Chateau Miraval, Cotes de Provence Rosés “Pitt & Jolie”, 2012. This refined and elegant full-bodied Rosé is a blend of Cabernet Sauvignon and Syrah, offering pure flavors of dried red berry, red cherry, honeydew and tangerine, with a focused finish layered with flint and spice notes. (Around $20)

Another delicious Rosé from Provence is Chateau Beaulieu Coteaux d’Aix-En-Provence Rose 2012. Situated in the town of Rognes, Chateau Beaulieu’s 494-acre vineyard lies in the heart of on old volcanic crater at an altitude of 1300 feet. This wine is a blend of 50% Grenache, 20% Cinsault, 20% Cabernet Sauvignon and 10% Syrah. Each grape variety is vinified separately in stainless steel tanks to preserve its natural character and is aged two to three months before blending.
Chateau Beaulieu offers a subtle, yet expressive bouquet of red currants, wild strawberry with notes of juicy ripe peaches and pear. The crisp fruit flavors echo the nose. This is a balanced, elegant wine excellent as an aperitif and pairing with grilled fish, crustaceans, and fruit-based desserts. Serve slightly chilled. ( Around $12)

I can never pass up a Spanish Rosé and a current favorite is: Dinastia Vivanco Rioja Rosado 2012 from Rioja, Spain, 2012. This pink Rioja  offers a great value and can be found under $12 in most shops. A blend of 85% Tempranillo and 15% Garnacha, this wine offers aromas of strawberry, raspberry, cherry, rose petals and a very slight hint of licorice. The flavors of this fresh wine follow suit, there is a balance of red berry fruit, acidity, alcohol and a very generous finish. This wine makes a match for white meat (chicken and pork), vegetables, pasta and a variety of cold cuts.

To transition into fall’s cooler weather and darker reds, there are two regions that offer astounding values: Chianti and Rioja.

Starting with Chianti, a region in Tuscany, you’ll find the term “Chianti” is a broad catch-all phrase that doesn’t convey the range of styles offered today. The old straw-clad fiasco bottle that held shrill, acidic Chianti is long gone and in it’s place you’ll find some wines with character and great values.

One such wine is Antinori Chianti Superiore Santa Cristina 2011. I enjoy most of the wines made by this producer and this one, a blend of 90% Sangiovese and 10% Merlot is a good value running around $15 (or less).

Santa Cristina was originally introduced in 1946 as a Chianti Classico, but with the passage of the 1984 DOCG laws requiring lower vineyard yields, Chianti Classico grapes became so complex and rich that they required more aging than this fruity fresh wine needed to maintain its style and character. In 1987, Santa Cristina moved away from the Chianti Classico designation, and with the 1994 vintage Antinori began including 10% Merlot to the blend to add soft, open fruit nuances to the wine.

Antinori Chianti Superiore Santa Cristina 2011 is a classic, ruby-red, well-structured Chianti, offering aromas of red berry fruit (red currant and cherry), with vanilla and floral hints of violets. As the wine breathes ,whiffs of vanilla from the oak aging waft from the glass. The medium-bodied palate is well-balanced and complex, with sweet tannins and ripe red fruit notes upfront, followed by typical spicy sensations from the oak palate and more savory flavors lingering on the finish.

For me, when it comes to red, Rioja continues to offer the best values in ready-to-drink, age-able wines. At a tasting earlier this year, I absolutely fell in love with Vivanco Dinastia Vivanco Rioja Reserva—my tasting notes had five exclamation points,

For just under $20, you get a deep, dark cherry red wine. The grapes come from vineyards in Briones and Haro, Rioja Alta, where the average age of the vines is 35 years. With aromas of spicy oak, this wine has everything I and any Rioja fan would expect: mature black plum and red cherry followed by some balsamic and eucalyptus notes. There is a wonderful balance and blending of the aromas and flavors—from the oaky toffee elements in the nose (vanilla and marshmallow), to the long-lasting black cherry, sweet currant, dried herbs, mushrooms, and a minerally touch of limestone that race across your taste buds. This wine has intensity and balance, soft, round tannins, and a long finish with hints of toast and licorice. If possible, decant before serving.

Both of these wines are perfect with appetizers, any cheese, pizza, root vegetables and red and grilled meat. To bring out their soft fruitiness, try chilling them for about 20 minutes before serving.

There you have my five delicious finds to take us from summer’s heat to the beginning of fall.

Cold Weather Wines, Home, Indoor & Outdoor

Winter wines for winter warmth


Seasons change, and when they do, so do the wines we drink.  Cold winter weather calls for scarves and mittens, warming fires in the fireplace and bold, flavorful red wines in our glasses. This isn’t the time of year when our palates crave wines that are crisp and refreshing – our palates want body and soul!

The idea of “winter wines” is not so much about specific vintages being appropriate in one season and unacceptable in another. Rather, it is about which characteristics of certain wines not only match well with the season, but more importantly, with the foods we associate with the season.

Winter is the traditional time  to eat a lot of thick, hearty soups, stews, or roasts given the need to warm up when the temperature dips and to get some meat on your bones. Gatherings are planned and meals are cooked in the kitchen—that means winter food: hot, casseroles, meat dishes, heavier foods with rich texture and they all need  a warming, stimulating wine to go along with the meal.

Reds and heavy whites are the preferred choice, usually high in alcohol and served at room temperature. Winter wines are heavier and more complex, less acidic, and often more heavy oaked. Save those expensive Burgundy wines for the winter, they are wines designed serve with a rich meat stew or a heavy steak.

Winter warmers are full bodied wines that are a pleasure to have by the fire when there is a chill in the air and they are often the perfect mach for winter foods.

Sometimes, pairing wines with a particular food item can be difficult. However, there are a few classic pairings: chocolate and Cabernet Sauvignon, duck and Pinot Noir, Stilton or any blue-veined cheese and Port, foie gras and Sauternes.

Here are some good selections worthy of your consideration to pair certain wines with these classic cold weather staples.

Splurge a little reds:

Graham Beck Cabernet Sauvignon The Coffeestone 2006
For an interesting Cabernet Sauvignon from Franschhoek Valley, South Africa South Africa, try The Coffestone. Cedarwood and cigarbox flavors combined with rich dark berry fruit on the nose. There are complex and ripe cassis, mulberry, spices and rich chocolate flavors on the palate. This is a full-bodied, firmly structured wine with concentrated fruit, a balanced mouthfeel and long extended finish. This wine is excellent to pair with hearty stews, North African dishes and risotto. (around $30 splurge)

Campo Viejo Rioja Gran Reserva
From the heart of La Rioja, Spain comes an absolute star: Campo Viejo Gran Reserva. This wine represents some of the best in Rioja quality and is sure to conjure up compliments at the dinner table. There is intense fruit concentration, both in the aroma and on the palate. The texture is glossy, and storage in American oak gives the wine a conspicuous hint of vanilla. The concurrent use of French oak wines brings some spice to the party as well, with other flavors like burnt toast and even coconut. The wine pairs well with fiery and peppery foods, such as chorizo or paella.  (about $20 splurge)

Mont Tauch Terroir d’Altitude Vielles Vignes, Fitou Rouge
The Languedoc region of France has long been a favorite  and Fitou is the epitome of Languedoc wines. This is a   juicy, spicy and full-bodied red.  This Fitou  is is a supple blend of  Carignane Grenache and  Syrah grapes picked from 100-year-old vines growing high up on the hillsides of Languedoc. A veritable bargain, this wine is intense with dark fruit and herbs with a rich body of syrupy dark cherry fruit, it is ideal for cold weather. It is seductive, stylish red, rich in blackberry fruit and spice, with a hint of vanilla. Oaky and full-bodied, it is perfect  with sausages, venison, or wild boar.  (about $20 splurge)

Mid-range reds

Boschendal Shiraz  Stellenbosch
The emergence of this region of South Africa as a superior wine producer has been a boon to wine enthusiasts and this wine is a great example of a South African robust red. Dark mulberry in color, this youthful wine is a true South African Shiraz. there is luxurious fruit with aromas of cassis, blackberry, pepper and licorice. It is elegant and complex, with well-integrated wood and soft tannins on the palate. This wine is definitely made for food and hearty meat recipes at that: beef, ostrich, rabbit, portk and veal. (around $15)

Santi Solane Valpolicella Ripasso
For a wine that can be paired with any food, the Valpolicella Ripasso is a delicious red. The slightly spicy Italian wine is wonderful with meaty dishes like spaghetti and lasagna, but smooth enough to sip on its own. (around $15)

Crios de Susana Balbo Malbec
This is a 100% Malbec from Mendoza, Argentina. The aromas are a mix of freshly crushed black cherries and toasty smoky oak—just enough to frame the exuberant fruit. On the palate, the flavors of cherries and spice are obvious, and the jammy fruit quality just keeps coming on strong, with hints of spice and sandalwood lurking in the background. Perfect for a fancy dinner party, or just curled up on the couch in front of a movie. (around $15)

Easy on the wallet reds

Chateau Autauron 2005
This fiesty little Bordeaux has a complex finish with black cherry, earthy, peppery qualities.  Chateau Autauron comes from Fronsac an area that seems to  produce the best values in all of Bordeaux. It is reminiscent of drinking much older and expensive Bordeaux wine. For the price this is a wonderful “drink now” wine. It should get a little more depth with age, but you simply can’t beat it with a fillet with port reduction sauce or lamb. A real treat, especially if you enjoy the Fronsac earthiness. (around $10 save)

Columbia Crest Grand Estates Merlot
Washington State has a serious producer with  Columbia Crest, in the Columbia Valley area.  Trace amounts of Cabernet Franc and Cabernet Sauvignon add a layer of depth to the wine. The tannin level is medium, and a wonderful raspberry aroma and taste rise to greet the palate. Drink it now with pasta and tomato sauce, game, and sharp cheese casseroles.  (around $11)

Root 1 Cabernet Sauvignon
The hot and dry climate of Chile’s  Colchagua Valley is world-renowned for producing concentrated Cabernets and this wine is no exception. A blend of 85% Cabernet Sauvignon and 15% Syrah, this elegant, lush, rich red wine oozes with ripe fruit flavors of black currant, mocha and chocolate. Silky tannins and good structure lead to a long and complex finish accented with vanilla and toffee notes. It is an exceptional match with full-flavored cheeses, brie, gruyere, pasta with red sauce, steak, ribs, and chocolate or just sipped alone in front of a toasty fire.  (around $10)

Splurge a little white:

Francois Baur Gewürztraminer Herrenweg de Turckheim
Many white wines are too light for the dreary winter months, but a this biodynamic Gewürztraminer is bold enough to brighten any winter day. Gewürztraminer is considered the wine world’s most charismatic grape because of its exciting mix of the exotic and sensual with seductively sweet aromas and flavors of lychee and rose water. The wine is off-dry with enough strong fruits and spices to bring new life to any heavy chicken or fish dish. It also pairs beautifully with cured salmon or crab, smoked fish pickled herring, Muenster cheese, and smoked meats. The wine is also perfect for spicy Asian food.  (around $30 splurge)

Mid-range white:

Tiefenbrunner Pinot Grigio
A rare white wine makes an appearance on this list of winter favorites because of one dish: risotto, the Italian soul food staple. It is an ideal dish on a chilly night, and the Tiefenbrunner from the Trentino-Alto Adige region on the German border is a great partner. This cool weather region produces some spectacular wines that are very suitable to cold climate weather. In particular, this intense Pinot Grigio resonates with pear on the palate and has a good acidity balance going on. (around $15)

Easy on the wallet white:

The Covey Run 2009 Quail Series Gewürztraminer
This Washington State off-dry Gewurztraminer enjoys high-powered honeysuckle aromas, with delicious citrus fruit and a good splash of spice. Floral and aromatic in the nose with flavors of lychee, rose, and sugared pear on the palate, this refreshing, spicy white wine with plenty of delicious fruit to jazz up many a meal. This  wine can be enjoyed on its own or with  spicy foods and Asian cuisine as it cools the heat of the food and complements the intense and exotic flavors. Perfect pairings include sushi, Thai food and Asian fare with a spicy kick. There is enough sweet in this wine to cut the heat of red pepper spice. (around $10)

…for after dinner or in front of the fire:

Churchill’s Late Bottle Vintage
A wonderful Port to drink either as an aperitif or as a dessert. Ports are usually rich and sweet, with a higher alcohol content that is sure to warm you from the inside out. Churchill’s Late Bottle Vintage has a caramel taste to it that is reminiscent of a Heath candy bar. (around $35 splurge)

The Royal Oporto Ruby Port
Another wonderful Port. Just as sweet as the Churchill’s, the Royal Oporto taste is less like a candy bar and more like jam with rich, wild berry flavors.  (around $12)

There you have it: fourteen strong winter wine contenders at various price points. Taste them with care, scrutinize their characteristics, and decide for yourself whether they warrant your special consideration this winter.

About Wine, Fall Transitions, Food & Wine, Value Wines, Wine & Food Pairing

Fall’s top ten wines


Fall has arrived! There’s a nip in the air, and that means it’s time to shift our focus toward the fall, cooler days, cooler nights and red wine.

My light and bright summer whites are making room for my richer and more full-bodied wines—both white and red. It’s time to head down to the wine cellar to begin the transition to medium-bodied wines, ones that work well with autumn’s erratic temperatures and seasonal foods. This month we share ten easy drinking favorites that pair beautifully with fall menus. All were selected because we love them, not according to price so you will find an organic Argentine Malbec that retails $10 or less to a $50+ (gasp!) Chardonnay.

My first selection is reltively inexpensive, Cantele’s Salice Salentino Riserva—an easy drinking red blend of  Negroamaro (85%) and Malvasia Nera (15%) from Puglia, Italy. Ripe fruit and a firm sense of structure come together beautifully in this expressive, mid-weight red. This wine  possesses textbook aromas sweet, perfumed herbs and black cherries. The flavors are dense wild cherries, sweet herbs, licorice and new saddle leather. The wine seems to gain depth with air, melding vibrant tones of spice and fruity richness with vibrant acidity and a long, finessed finish. This generous, inviting wine offers incredible quality for the money, not to mention plain deliciousness. A good tailgating wine, it’s perfect to drink with almost anything from pizza to stew to steak!

Next on our list is Poggio del Sasso from Cantina di Montalcino, a small 250-member cooperative in Tuscany. Poggio del Sasso is a new-age style Sangiovese—young and lush with rich cherry and berry-like fruit. Clear and ruby red in color, this well-structured wine shows cherries and plums, followed by spicy vanilla and clove aromas. It’s lively and fresh with soft, rounded tannins. The fine intensity and long finish make it a perfect pairing for so many dishes—chicken, red meat, lamb, pork, pastas, stews or well-aged cheeses.

What’s fall without harvest soups and stews? What’s a stew without a Burgundy?

Domaine Jacques Prieur Chambertin Grand Cru 2007. This is a medium red and is, as are all red Burgundies, made from 100% Pinot Noir. Complex aromas of raspberry, red licorice, earth and smoked meat presage a stewed-fruit palate that’s rich and creamy. Pungent earth tones and a wonderfully enveloping texture enhances the suave, ripe tannins. It’s perfect for all things Burgundian: Bourguignon, duck with raspberries, salmon Dijon, beef stroganoff, or anything in a creamy mushroom sauce.

El Coto de Rioja Crianza from Spain  is a perfect addition to fall. This Crianza is the classic Rioja marriage of wine and wood. Made from 100% Tempranillo from Rioja Alta, Rioja Alavesa and Rioja Baja, this sleek red is created in a modern-style, with intense red fruit that combines the fresh, crushed strawberry and red cherry flavors typical of Tempranillo with expressive hints of vanilla and oak. It’s spicy, with gentle tannins and bright acidity, offering a rich, ripe finish. This style of wine just calls out for hearty beef—covered with black pepper, grilled or braised. Paired with “game birds”, paella, Parmigiano Reggiano or asiago chese it’s spectacular, but it’s also an easy drinking wine to to pair with a “the works” pizza and football on the side.

Cuma Malbec, a certified organic wine produced by Michel Torino Estate in Cafayate Valley, Argentina was hidden in the southern hemisphere section of the cellar. Cuma means “pure and clear” in Aymará, the language of a tribe who once inhabited the region. This lively red-violet wine exhibits opulent aromas of bright cherry and plum jam, with raisin, vanilla and rosemary notes. There is plenty of ripe fruit, date-raisin flavors, and soft, sweet tannins. There’s a trace of nuts and spice on the long finish. This is the red wine lover’s wine to pair with chicken—barbecued, baked, broiled, roasted, or sauced like Chicken Cacciatore. A perfect party or get-together red, it also pairs well with pork, sausages, hard and semi-hard cheeses, calzone, burgers, cheesesteaks, cold cuts, and lasagna. Pastas with meat, vegetable, tomato, pesto or marinara sauces love this wine.  This should become a staple in your wine collection as it is in mine.

Pumphouse Shiraz 2007 hails from Backsberg Estate in Paarl, South Africa. This Malbec (12%) and Shiraz (88%)  blend is a bold, full-bodied Shiraz.  It’s distinctive with roasted mesquite flavorings, and lots of mouth-watering black cherry, raspberry, blackberry, and black currant fruit blending with anise, vanilla, and a graphite notes. The long, smoky finish lets an espresso hint linger, allowing the wine to pair very well with dark chocolate. For more substantial pairings, steak, lamb, venison, or chili make for a nice meal. For snacking, cheesy dishes, Parmesan, asiago, Gorgonzola or blue cheese with prosciutto are magically delicious with this wine.

Bell Winery Estate’s  Big Guy, Red Wine, California, 2007 is a blend of California appellations using Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec) blended with Syrah (a Rhône varietal). Big Guy  displays lively fruit aromas and flavors. Enjoyable while young, the tannin structures will allow the wine to develop gracefully for several years. It’s delicious easy to drink and can hold its own with bleu cheese and filet mignon.

One Napa Valley favorite to pair with nearly everything is Summers Charbono Napa 2007. There is a real juiciness in this dark purple, almost black wine. The rich, ripe berry and plum flavors are combined with a pleasant minerally earthiness. This wine is big with high acid and soft and fleshy tannins. This is what makes the wine so drinkable and so easy to pair with food. When in doubt, pull out a Summers Charbono, it serves well alongside fattier proteins like  “wild game”. For vegetarians the earthy flavors found in fennel, spinach, and mushrooms make for a pleasant pairing. Lovers of Italian comfort food, this wine pairs marvelously with hearty lasagna.

Even though it’s the start of the red wine season, we still need to keep a few whites with “old world” richness to pair with our cooler weather menus.

Hugel Pinot Gris 2006 is a rich, yet bone-dry wine that is savory and creamy on the palate and has generous acidity to balance its fullness. The aromas are fresh floral and spice with a bit of earth.  There are apple-pie and lemon curd notes, sidling up to aromas of pear, jasmine, lime blossoms and smoky hints of moss, fern, and mushrooms. Full-bodied, balanced, and nicely structured, its a vivid, fruit-driven wine with delicious acidity.  The lively, juicy fruit flavors offer a hint of sweetness. Ripe pears orbit around citrus and peach notes that make for solid pairing potential with seafood, poultry, veal, or mushroom risotto. The wine’s cinnamon and cardamom notes will bring out the savory side of autumn pumpkins and apples.

Nothing says fall like a good white burgundy. Even the “anything-but-chardonnay” types will find Olivier Leflaive Meursault Premier Cru Charmes 2006 something special. Yes it’s pricey, but for a special meal, Meursault is a delight.  It is a rich, round, elegant and powerful wine, with a ripe nose of white flowers, peach, pear and apricot. There is a hint of brioche that serves as a refined introduction to the clean, crisp and naturally pure sweet flavors that this generous medium-bodied wine offers.  The excellent vibrancy and a silky texture displays plenty of citrus-like acidity and finesse. This is  a perfect accompaniment to calf’s sweetbread (yes, liver), lobster or cream dishes, and can be served with all kind of cheeses, fish, poultry and any white meat with cream. This is a charming, enjoyable wine that’s definitely worth the price.

Our final wine is a sparkling or “frizzante” wine from Piedmonte, Italy— Marenco’s Pineto Brachetto d’Acqui. Made from 100% Brachetto, is a  medium-bodied, reddish-pink wine offering a trace of sweetness  making it perfect for toasts, desserts or as an aperitif. Brachetto has wonderful aromas of black raspberry and black cherry with notes of tar, clove, rose, and violets. It is a cheerful treat; mild, soft and delicate on the palate. Combine the moderate alcohol (5.5%) along with the fresh, fruity, floral aromas and you have a wine that is perfect with fresh fruit, sweets, fruit cakes, or chocolate as an after-dinner treat.

Do yourself a favor give some of these a try.

About Wine, Food & Wine, Regions, Wine & Food Pairing

On pairing wines with steak


For years diners have been stifled by over-generalized, over simplified rules of food and wine pairing: “Drink white with white meat. Drink red with red meat.”

But is knowing that basic rule enough? How does one know which wine to select? The short answer is: the one that you will enjoy the most. But what if you don’t know what you’ll enjoy the most with your meal? Should you pick red? Or white?

First, red wine is a natural accompaniment to grilled meat. The secret is knowing which wines to drink with which dishes. Take a grilled steak, the hearty flavor of steak is always enhanced by the right wine.

Many reds taste better paired with beef­—or lamb—than they would if consumed without food (Chee-tos don’t count as a food group for this article. Note: Champagne works well with Chee-Tos).

Yalumba cabernetA simply-grilled steak pairs beautifully with a full-bodied red wine. A full-bodied Cabernet Sauvignon with black currant, coffee and dark chocolate notes and a long finish would balance nicely with  steak. The tannins in the wine combines with the protein in the meat to create a lush, flavorful taste, and the steak’s proteins soften the Cabernet’s tannins. Summers Adrianna’s Cuvee from Napa Valley, Yalumba Cabernet Sauvignon 2007 from South Australia, Los Vascos Colchaugua Valley, Cabernet  or Montes Alpha Cabernet Sauvignon, both from Chile are all affordable good choices.

Not in the mood for Cabernet? A California Merlot or a Hermitage like Guigal Crozes Hermitage 2006 from France’s Rhône Valley are also good choices.

2005 Twomey MerlotAlthough Cabernet Sauvignon will pair well with one of the most delicious steaks available— Ribeye or a Delmonico Steak, a Merlot would be better suited. A favorite is Twomey Merlot 2005 — a voluptuous, robust and balanced concentration of black cherry, blackberry essence, wild game and freshly ground black pepper. This is a full-bodied and velvety wine, with fine-grained tannins and an extremely long finish. This Merlot will continue to give drinking pleasure through 2018, and it  will delight you and your dining companion(s) today. This is a BIG, rich flavorful wine and it will leave you wanting more.

Bogle Vineyard’s Zinfandel blend.
Phantom by Bogle

If you want to add a little spice to your ribeye, cajun ribeye, or New York Strip Steak, a spicy Zinfandel with its blueberry and blackberry flavors is a match  made in heaven for this gorgeous marbling and mouth-watering aroma of beef at its best. Try The Phantom, Bogle Vineyard’s Zinfandel blend. This succulent full-bodied blend combines lush blackberries and blueberries with the fierce spice essences of black pepper, cinnamon and nutmeg.

A full-bodied, peppery California Zinfandel is always the first choice to accompany a spicy steak, such as a “steak au poivre”. Steaks that are highly spiced or one marinated in a spicy brine, are best paired with a spicy wine. If you would rather not have a Zin, a fruit-forward Merlot, with plum, blackberry, and clove is another alternative. The fruit flavors, when blended with the spicy steak, will appear sweeter and temper the pepper.

Chardonnay lovers, take note…“steak au poivre” is the steak to pair with a lightly-oaked, ripe, crisp Chardonnay. The Chardonnay should be rich with apple, pear, and citrus flavors.  Try  Alph Omega  Napa Valley Chardonnay 2006 with its fresh entrance evolving on marzipan, Meyer lemon, apples, yellow raspberry and pear, with a strong minerality and lingering crisp acidity. This 94 point* rated wine will surprise you—especially the fact that it is long-lived, it will continue to drink well through 2015.

The classic porterhouse is a cut that offers two unique steak flavors in one. The rich taste of the meaty sirloin strip and the tender, buttery-soft filet mignon. The larger filet mignon portion, is sure to satisfy your beef-lover’s appetite, and it just calls out for a medium-bodied Pinot Noir. The rich silkiness of the wine enhances the filet’s soft texture. Pinot’s flavors of red cherry, strawberry and smoky, earth tones shine in Castle Rock Mendocino, California Pinot Noir.  For a French twist, Joseph Drouhin Vero Pinot Noir 2006 is not only a delicious Burgundy, it’s affordable.

Prime rib becomes more of an occasion when paired with a Syrah/Shiraz. If you want a fruity Shiraz, look to Australia’s Peter Lehmann’s Barossa Shiraz. The nose is typical of Barossa Shiraz, with scents of dark plums and chocolate. There are also notes of  sweet cedar and a hint of black pepper. The palate has a good depth of dark berry flavors with a touch of savory fruits and a good tannin structure in harmonious balance to the fruit. This wine does very well with both steak and lamb.

Guigal Crozes HermitageIf you want a more elegant and refined syrah look to France’s Rhône Valley. The Guigal Crozes Hermitage 2006 mentioned earlier is a structured, tannic wine. This well-made, medium-bodied 2006 is a classic example of the appellation at a high level of quality. This  Crozes-Hermitage is richer, and more textured, offering peppery, tapenade, and cassis scents with an undercurrent of minerals. The spicy, fine red berry and cherry flavors mingle with refined tannins thus lending support and a focused peppery quality. All of this leds to  a strong finishing snap.

Somewhere between the two, is California’s Pedroncelli Alexander Valley Syrah . Pedroncelli’s Syrah has rich aromas of ripe berry and black pepper spice with concentrated flavors of blackberry, plum and licorice. This Syrah has well-balanced tannins providing structure. Expect this delicious wine to take on complexities for the next 5-7 years.

Italy’s Rocca della Macie offers an elegant, an innovative blend of Sangiovese and Syrah called Sasyr. This wine is velvety smooth, supple and vibrant, with fruity aromas cherry, blackberry and raspberry. It is intense and complex and as the winemaker likes to say “it will introduce you to an array of flavors beyond your wildest dreams.” Needless to say, Sasyr is both easy drinking and quite elegant with steak.

For something different, a Petite Sirah, is a good choice. No, it’s not a smaller version of Shiraz/Syrah, it’s a hybrid, making it a different grape. Durif is a cross of Peloursin and  Syrah. This grape makes a dark colored, tannic wine with blackberry, plum fruit and mushroom flavors—perfect for pairing with prime rib, a T-bone,  or a  sirloin steak. Try David Bruce Central Coast Petite Sirah 2006. This Sirah exudes bright, spice-tinged, jammy fruit, earthy mushrooms, and dense blackberry, blueberry and white pepper aromas. The wine offers a supple and balanced feel full of red and blueberry fruit with hints of cassis and firm tannins.

Altovinum’s Evodia Old Vines Garnacha 2008 will add some peppery goodness to any steak. Evodia is the Greek word for “aroma” and this red has very fresh, straightforward scents of raspberry and blackberry, plus cracked pepper. Juicy and tannin-free, with spicy berry and pepper flavors and a gentle mineral lift. Easy to drink and a superb value, with a good finishing bite— you won’t need to reach for the pepper mill when you pair grilled meat with this one!

Okay, your steak is slathered in barbecue sauce, what do you drink? Chianti. Chianti is the traditional wine to accompany red tomato-based sauces. That’s why Chianti is the preferred wine for pizza or to drink with spaghetti and meatballs. The high acid content in Chianti balances well with the high acid content in red sauces, such as barbecue sauce. Marchesi de Frescobaldi’s Nippozzano Riserva Chianti Ruffina proves itself year after year. This classic Chianti is from the sub-region of Rufina in Tuscany. The smooth, supple wine is full of red fruits, violets, cinnamon spice, fine tannins, and gentle cedar complexities that lead to a beautifully fine tannins a clean finish. Chianti is the traditional wine to accompany red tomato-based sauces.

Serve a red Bordeaux with grilled lamb steak. A smooth, subtle Red Bordeaux, such as Chateau du Taillan Cru Bourgeois Superieur Haut-Medoc 2005 is an ideal companion to grilled lamb. A Spanish Rioja such as El Coto Rioja Crianza also pairs well with grilled meat.

Many classic examples exist of food and wine pairings that are tried and true: grilled steak and Napa Valley Cabernet Sauvignon or grilled lamb and red Rioja. These are reliable, low-risk ventures that will likely result in an enjoyable overall dining experience. Just remember to open these wine 20 minutes prior to mealtime to allow for the flavors in the wine to fully develop.

*Wine Spectator rating

Events, Wine I Like It, Wine Tastings

Wine I Like It Blind Tasting Panel – Spanish Wines


Wine I Like Blind Tasting Panel Results from Thursday, July 22

Wine I Like it is a non-profit organization dedicated to finding out what the “average consumer” thinks about various wines.    To that end, Wine I Like It hosts “I Like It” wine tasting panels comprised of people who are not professionals in the wine industry. These “non-professionals ” taste wines to see if they “LIKE” them “OR NOT”.

There is a series of several different panels. Some are based on age, some on wine preferences and others on a combination of preferences. Our goal is to find out how people outside of the wine industry feel about various products—whether they “Like It” or “Dislike It”. It is fun and informative for the tasting panel members as well as enlightening for us to see what consumers prefer.

Our panel rates the wines based on a proprietary system, exclusive to Wine I Like It that serves to help demystify the number systems wine buyers currently rely on by making valuations as simple and transparent as possible.

This month the wine tasting stayed in a single country and within two specific regions – Castilla y León and Castilla La Mancha, Spain. Some of the tasters were surprised to find they were tasting Spanish wine, only one taster knew immediately they were from Spain. We tasted two whites, two rosés, and six reds that were all classified Vino de la tierra.

Here are the top five including the average price the panel was willing to pay for each wine.

  1. Cotoval Tempranillo 2004
    Vino de la tierra de Castilla y León
    Aged 12 months in Oak
  2. Tavera 2008 Vendimia Seleccionada
    A selected blend of Tempranillo, Grenache and Syrah
    Vino de la tierra de Castilla
  3. Cotoval Tempranillo 2006
    Vino de la tierra de Castilla y León
    Aged 6 months in Oak
    Average Price: $15
  4. Tavera Syrah-Tempranillo 2008
    Vino de la tierra de Castilla
    Average Price: $14
  5. Cotoval Tempranillo 2008
    Vino de la tierra de Castilla y León
    Average Price: $13

The all-around number one favorite was the Cotoval Tempranillo 2004 Vino de la tierra de Castilla y León Aged 12 months in Oak. Some of the comments about this wine included: “I need a slice of pizza!”, “Nice finish and flavor”; Awesome I’d lay it down for a year if I could stay away from it!” “Best of all! Would pay $30 for this one!”

This wine, as most of the wines sampled that evening is a Vinos de la Tierra (VdlT). The concept is similar to the Vins de Pays of France and, according to Spanish law, is seen as sort of transitional term for areas that can, after 5 years, apply for Denominación de Origen status. However, many wineries in Vinos de la Tierra areas have relished the greater freedom than exists under the D.O. system to produce grapes and wines as they wish. The result is wines that are more innovative and exciting than those of D.O.s. These broader geographical designations will appear on the label such as Andalucia, Castilla y León, Castilla La Mancha and Levante.

Three of our  top five, (including number one) hail from Castilla y León, IPA. Known formally as the Community of Castile and León, is one of the 17 autonomous communities of Spain. It was constructed from the historic regions of Old Castile (Castilla la Vieja) and León, first as a preautonomía—a “pre-autonomous” region—in 1978 and then as an autonomous community in 1983. It is the largest autonomous community in Spain, covering an area of 94,223 square kilometers (36,380 sq. mi).

Number two on the list is Tavera 2008 Vendimia Seleccionada. This wine is a selected blend of Tempranillo, Grenache and Syrah. Although this wine is drinking beautifully now, it will  benefit from some time ageing in the bottle. For the word “Vendimia” or vintage year to appear on the label, a minimum of 85% of the grapes must be from that year’s (in this case 2008) harvest. This wine is from the Vinos de la Tierra de Castilla, central Spain, the Spain of Don Quixote. This region is noted for its hot, arid plains. The V. de la T. de Castilla was formed in 1999 to take in those areas outside of the several D.O.s in the area (such as La Mancha). The region as a whole has 600,000 hectares (1.48 million acres) of vineyards, which represents nearly 6% of the world’s vineyards.

Many of our tasters described this wine as “A nice piece of salmon is calling me!”,”Good summer red wine, nice soft tannins” “Great aroma and flavor” “really nice finish, would pair nicely with food” “excellent! A nice full-bodied wine.” The average price our tasting panel was willing to pay for this wine was $14, with some saying they could easily pay more than $20.

Number three on this hit parade took us back to Castilla y León with Cotoval Tempranillo 2006
Vino de la tierra de Castilla y León. This wine is aged 6 months in oak. In Spain, red wines that are aged for a two years with at least 6 month in oak are considered a Crianza. Our panel agreed that it had a “Great nose and smooth tannins” “Soft tannins with a nice full flavor”and “Smooth finish” this wine fell into the $15 average price category.

The fourth wine, Tavera Syrah-Tempranillo 2008 Vino de la tierra de Castilla took us back to Castilla La Mancha just outside of Toledo. This blend of Syrah-Tempranillo received the following comments: “I need a piece of mild sausage and Italian bread with this!”; “Very Fruit forward – it explodes!”; “Very versatile”; and “Good bold flavor that grows on you!” The average price point suggested was $14.

Our last top wine, number 5, was Cotoval Tempranillo 2008 Vino de la tierra de Castilla y León. One taster commented “I’m in love!” Another asked “Is that a slight pepper taste?”; ”Nice aromatics and cherry flavor” ; “Smells great! Nice finish, best one!” …and the short but sweet “Excellent!” The average price they said they would pay was around $13.

If you noticed, each of the top five wines on this list all contain a grape you may or may not have heard about before: Tempranillo—often referred to as Spain’s “noble grape”. Tempranillo grapes thrive in a short growing season and this early ripening tendency is the source of the name Tempranillo, which translates to “little early one”. Tempranillo also has many different regional identities worldwide, including Aragon, Cencibel, Extremadura, Jacibiera, Tinto, Tinto Fino, Valdepeñas and many more too numerous to list here.

Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. It is frequently used as the base variety in blends,and is most frequently mated with grenache, (aka garnacha in Spain), carignan (aka mazuelo in Spain’s Rioja region), syrah and, more recently, cabernet sauvignon. Tempranillo aromas and flavors often combine elements of berryish fruit, plums, herbaceousness, vanilla, tobacco, an earthy-leathery character, and good minerality.

As our wine panel discovered, these wines provide value for the money and are definitely worth a taste.

For more information about the wines that were sampled or to find out how you can become part of the wineilikeit.com tasting panel, visit http://www.wineilikeit.com

Food & Wine, Warm Weather Sipping

It’s time for a Garden Party!


With the warmer weather and summer visitors soon to be converging, it’s time to entertain, and what’s better than a great outdoors Garden Party!

Seriously, a Garden Party can be a very good source of providing your family, friends and neighbors a truly wonderful time. No I don’t mean the garden parties of “olden days”, fussy, extravagant affairs from the late Victorian era.

Those elaborate, lavish garden parties were an entertaining social affair, held at the grandest of Newport, Rhode Island’s mansions, at suburban “summer cottages,” and at the more local city outdoor parks. Then, the garden party was deemed a Hudson River, coastal Long Island, and Jersey Shore necessity during the summer months. The owner of a fine summer place was expected to allow those who “must stay in the city” at least one sniff of his roses and newly mown grass in the summer.

These affairs took weeks to prepare and, needless to say, extravagant society garden parties were key to a successful summer social calendar. Typically, engraved invitations on simple watermarked notepaper were sent out a fortnight in advance, with travel directions enclosed on a separate card. As the proper garden party was always held entirely out of doors, the invitations always had the caveat “weather permitting.”

When the big day arrived, servants were on hand to greet guests upon their arrival and lead them to the lawn where the hostess would be waiting to welcome them. There was usually a tent pitched where the refreshments were served, and, if the weather was questionable, the hospitable hostess was prepared to move indoors so no guest would endure an unexpected heavy downpour, ruining fine silks and beautiful bonnets.

Piazzas were filled with chairs; rugs were laid down on the grass and amusements were always provided for the guests, such as croquet, lawn tennis, musicians and a dance area. An important element of success was to set up plenty of seats, most were arranged in the shade looking on to the croquet ground; and the others scattered about the grounds. It was common to use sofas, arm-chairs, and ordinary chairs from the house, with an intermingling of basket chairs and garden seats.

No one used their best glass or china at these at these garden parties — all the necessary glass, silver, and china were rented from the caterer, as it saved a world of counting, washing and storing.

Victorian servants were instructed to preserve the proprieties of a proper dinner—even when the meal was served under the trees. The entire meal was served cold: salads, cold birds, ham, tongue, pâté de foie gras, cold patties, salmon, jellies, ices, cakes, and punch. Fruit was a great feature of garden party entertainment—melons, peaches, grapes, strawberries, were all served throughout the season. Servants were instructed that there would be no piles of dirty dishes, knives, forks, or spoons visible on the green grass; punch bowls would be continually replenished; the cups, spoons, plates, wine glasses, and forks were abundant and clean. Many hospitable hosts offered claret-cup, champagne-cup, Madeira, sherry, and, port brandy and soda-water at these extravaganzas.

Thankfully, today our summer garden parties don’t need to be as lavish, time consuming or expensive as in days of yore.

Come on, it’s summer, and it’s too darn hot for stuffy rules!

Summer calls for summer food, and summer food calls for summer wines — wines that are light, chilly, and not too serious, so that they leave you light and chilled, too. Surprise — this includes red wines (chilled, of course).

Today’s summer parties are about leafy greens, fresh herbs, juicy tomatoes and fresh chevré to make salad dishes spiked with citrus dressings. Summer parties wouldn’t be complete without the tangy and smoked flavors from a BBQ. The bright acidity and flavors of lemons, tomatoes and grilled vegetables (not the mention the rising temperature) require a lively, lower alcohol wine.

While your usual summer choice might be a jug of something simple, like an inexpensive white Zinfandel, you’ll be rewarded if you give your summer wines at least half as much thought as you give your summer food. Start with light and easy-to-prepare summer foods — salads, grilled vegetables, and seafood. The wine you choose should have that same elegant nonchalance.

Grüner Veltliners from Austria and Spanish Albarinos are white wines full of citrus flavors and sparkling acidity that perfectly complement spring dishes. Two recent favorites include Grooner’s Grüner Veltliner and the Paco & Lola Albarino. You may want to consider a Muscadet from France with its crisp, citrusy, somewhat earthy, austere taste that makes it ideal with many warm-weather dishes. Crisp, lemony Vinho Verde from Portugal makes even the most basic dishes — grilled vegetables doused with extra-virgin olive oil and a spritz of lemon, or a light fish, or pasta with pesto and walnuts — seem like the most special meal.
Pinot Gris from Oregon, is one of the most charming white wines around. It has a special zest that makes even mustard potato salad dance in your mouth. For Oregon Pinot Gris, we love A to Z, Soléna, and King’s Estate Pinot Gris. Don’t rule out Pinot Gris from Alsace or France, because they’re sometimes great deals.

My all-time favorite for a simple garden party is Viognier. Honeysuckle, citrus blossoms, gardenias, tangerine, apricots and peaches all mesh in a glass of Viognier. Loaded with aromatics and, at its best, spices and minerals, Viognier is good for some intriguing food matches. When it balances flamboyance with crispness, Viognier is this season’s best garden-party wine. Some favorites of mine are Yalumba’s Viognier (Australia) with a perfect balance of florals, apricots and peaches, richness and acidity; Pepperwood Grove Viognier (California) offering lots of well-balanced fresh honeysuckle and juicy apricot nectar; McManis Viognier (California) with heady honeysuckle, nuts, and ripe peach flavors and aromas; Albermarle Viognier 2007 (Virginia) this one is herbal and citrusy yet lush, with white peach and apricot nectar.

As your food gets more complex, so should your wine. Sancerre (I do love Sancerre!), from the Loire Valley of France, tastes like a very ripe, just-picked green apple. Imagine that juicy flavor with curried chicken salad or a roasted chicken with cranberry relish. Sancerre is made from the Sauvignon Blanc grape, so if you’d rather stay closer to home, try the Sauvignon Blanc from Merryvale Starmont Vineyards in California. It’s rich and fruity, a fabulous mouthful of wine, and fun just sipped alone. While it doesn’t need food — unlike Muscadet or Vinho Verde, which hit their highest notes with food — Sauvignon Blanc can give a lift to turkey or ham sandwiches, chicken and seafood salads, and crudites with a simple dip. It’s heavenly with a Waldorf salad — yummy!

Though I know you’re probably skeptical, try a German Riesling —there are few better wines with pork roast and lamb sandwiches. German wine labels are elaborate, but look for the words Riesling and Kabinett, which means the wine is a drier (not sweet) one made from the wonderful Riesling grape. Mosel-Saar-Ruwer rieslings will likely be especially flowery and lovely. Chill well, open, and sip.

Barbecue wine? Of course. Barbecue doesn’t just mean beer. For barbecues, I prefer bright pink Rosés with complexity and some grip to them to match strong BBQ flavors, one of my recent discoveries is the Argentine Melipal Rosé of Malbec. Malbec grapes give depth balanced by the refreshing flavors of strawberry and watermelon. Do try rosé wines from France — they’re fruity, flinty, and a bit earthy — and are often less expensive, and far better with hamburgers, tuna steaks, grilled vegetables (think mushrooms), and barbecued chicken. We especially like Chateau Calissanne Rosé from Coteaux d’Aix-en-Provence, France and Buoncristiani Rosato from Napa Valley or Kluge Estate Winery Albemarle Rosé from Virginia. Then there are white Zinfandels that not only are pink, pleasant and easy to drink, but can actually add some complexity and spirit to your picnic foods, like cold roast chicken, grilled shrimp, smoked meats, and potato salad. If you’re ever lucky enough to see the white Zinfandel from De Loach Vineyards White Zinfandel, grab it. For a delicious Pink Sparkler we recommend Riondo Pink Prosecco.

For something a little different, try a Georges Duboeuf Beaujolais from France. Be sure to chill it. It’s okay to chill some red wines after all, it’s summer! The diffuse flavors of Beaujolais are far better and more concentrated when the wine is slightly chilled. Place it in ice water for five minutes or so, or in the refrigerator for a half hour. A chilled, young Beaujolais with ribs hot off the grill or a rotisserie chicken that you’ve picked up — how easy! — would be heaven. Another possibility: an inexpensive Rioja from Spain, also slightly chilled (we like Marques de Riscal). The Juan Gil Monastrell from Jumilla, Spain, is a steal for all of its plushness and red berry fruit. There is one red, which I introduced to friends in past summers and still is a great favorite at barbecues is Paringa’s Sparkling Shiraz. It is so dark deep purple, you can’t even see the bubbles and the rich ripe flavors really do make the barbcued burgers, pork, and chicken sing.

If you’ve never tried a light, young, fresh Pinot Noir from Oregon with poached salmon, hot or cold, you owe it to yourself. Some Oregon Pinot Noirs can be very expensive, but quite a few are reasonable. We just love Solena Grand Cuvee.

When dinner is over, treat yourself to a dessert wine. You may not think you like dessert wines, but try a Moscato d’Asti from Italy. It’s light, fresh, slightly fizzy, and delightful (and usually low in alcohol), absolutely perfect with fresh berries, chilled melon, berry compotes, poached pears, fruit pies and tarts, cookies, and custards—try Bricco del Sol Moscato d’Asti. We also love Brilliant Disguise Moscato from Two Hands Winery in Australia.

There are also two other items I aways have on hand for summer parties: a giant bowl of Plantter’s Punch and a bottle of Pol Roger. A chilled bottle of bubbly—champagne, cava, prosecco, or moscato — is indispensable for summer because you never know when the perfect sunset will appear.
See you at a garden party.