April 22, 2009 |
Hail the 32nd vintage(!) of Brander Sauvignon Blanc. Made from fruit grown in the Los Olivos area, the 2008, like all the vintages before it, is a summer classic. Crisp and minerally with a touch of grapefruit rind and grass in the perfume, this is a California Sauvignon Blanc that's closer to Sancerre than some of the overly oaked fruit bombs around. And at under $15 -- sometimes well under, it's a basic for warm-weather drinking. Owner and winemaker C.
March 4, 2009 |
What a little beauty of a Syrah from Jonathan and Susan Pey of Spicerack Vineyards. Their "Punchdown" Syrah comes from two cool-climate sites on the Sonoma Coast. Rich and spicy with scents of cassis, black pepper and wild herbs, this is an elegant, moderately priced Syrah, a great buy for the price and a California Syrah that plays well with food. Open a bottle for some grilled or sauteed calves' liver, a pasta with chicken liver or gizzard sauce, some lamb chops or a simple roast chicken.
July 29, 2009 |
Pali stands for Palisades and this fledgling wine company is owned by a group of 21 friends and co-workers who live or work -- some both -- in Pacific Palisades and thought it might be nice to own a winery together. Little did they know how much work and effort is involved. But they found a winemaker -- Brian Loring -- and are producing some excellent wines out of Lompoc in the Central Coast.
April 15, 2009 |
When I tasted this wine and then looked at the price, the two didn't match up. This gorgeous and elegant red from Terra de Verema in the Vilella Baixa del Priorat region of Spain could easily cost twice the price. Instead, for about $30, you get a stunning Carinyena (Carignan) with a touch of Garnacha and Syrah. Spicy and lush, the 2006 Triumvirat is beautifully balanced, even elegant. And it's smooth as silk, almost Burgundian in style.
September 9, 2009 |
Catherine and Pierre Breton make some of the finest Bourgueils I've ever tasted, and they make them at several levels. This one is called Trinch!, the French word for the sound of two glasses clinking together. It's a good name for a Cabernet Franc that is so accessible and easy-drinking. Made from grapes that are grown biodynamically, the 2008 Trinch! exudes youthful Cabernet Franc character and Loire Valley terroir. Vibrant with pepper and smoke and ripe berry flavors, it's best served slightly chilled in this weather.
March 26, 2003 |
Get this affordable Barolo from a famous producer while you can because you'll never see it again at anything comparable to this price. This is a village wine in the sense that it's not from any single vineyard. And yet it is very much a high-class Barolo. Its perfume carries the classic hint of cedar and sweet Asian spices. In the mouth, it's soft with medium body and dusty ripe tannins. Ready to drink now, and like most Barolos, it's a great food wine.
January 29, 2003 |
Wines from Joel Gott, the small Napa Valley producer, have a cult following. This well-crafted and sensibly priced Zinfandel is made from a blend of grapes from six vineyards in Napa Valley, Sonoma, Paso Robles, Amador and a vineyard in Lo- di that was planted in 1918. Deeply stained with red, tasting of dark berries, cherries and plums, it has an unusual elegance, but it's no lightweight. It's definitely got some power and spice.
January 15, 2003 |
In the Veneto area of northeast Italy, Allegrini has a long track record of making great Amarone and delicious Valpolicella. La Grola is this family estate's most prized single vineyard. This wine grabs you with its soft, lovely bouquet of cherries and follows through with a taste of ripe dark fruit. It has a lush and velvety texture and smooth tannins. Immensely appealing and satisfying, La Grola is a wonderful red with food.
May 10, 2006 |
A wonderfully appealing red from a family-owned Piedmont estate, Sassisto is a blend of Barbera with 10% Nebbiolo. Old vines mean concentration and heft. Beautifully balanced, it's warm, earthy, very Piedmontese. And an attractive buy. It's great with salami and prosciutto, pasta dishes and a classic braised stinco di vitello (veal shank). -- S.
October 21, 2009 |
This is a beautiful Tuscan blend of 70% Sangiovese with 15% each Merlot and Cabernet Sauvignon from Giampaolo Motta in Panzano in Chianti, Italy. Luscious and velvety, it tastes like ripe, dark cherries with touches of tobacco and earth. The brilliant thing is that this bottle doesn't carry the price tag of a Super Tuscan. It costs less than some top Chiantis. With its smooth, yet firm tannins, it's perfect for a rich ragÃ¹. Or meats from the grill -- this is the one to pour with a big 2-inch-thick bistecca . Put some halved fingerlings in the oven with a splash of olive oil, sautÃ© up some cavolo nero or kale, and dinner's on. A vegetarian alternative: pasta e fagioli with thick slabs of grilled bread.