Fonseca Bin 27 Reserve Porto

 

Intense nearly black purple hue with aromas of something I have no descriptor for; it's something like dark berries and plum and bing cherries all rolled into one. Sweet cherry berry dark chocolate candy cordials with sweet baking spices and spiced apples you have at Thanksgiving.

Palate--Textured like thick silk, glorious ultra pure sweet fruit of ripe black plum, and a lingering finish that goes on and on and on. Marvelous! 

I don't remember what I paid for this but I believe it was only around $16 and what a great find!

Pairing it with Christmas plum pudding!  Raise a glass for sure!!!

Lincourt Sta. Rita Hills Chardonnay 2013

Light golden hue with aromas of perfumy honeysuckle, orange, and numerous tropical fruits with a hint of citrus. Lovely!

Palate--Mouth filling flavors of all the things in the bouquet with a great razor sharp acidity on an ultra fruity foundation.  Finishes a little quick but reminds you to go back for more!

This has never seen oak and is absolutely lovely even at this late age for what would be a production level table wine. A 10 year old chard at the price point I paid is absurd, but then I find that most assessments of how long a wine will last are woefully lacking. 

I have had this for a few years and I think I paid around $10 for it though I see it on line closer to $15. This is a serious Chard, well made and a ridiculous value.

I am pairing it on this new year's eve with a seafood chowder consisting of Maine Lobster, Maine scallops, and wild caught Gulf shrimp. If you can find this, it has years left on it so raise a glass and remember that for all the crazies in the world today, there is a Creator who is omniscient, omnipotent, and omnipresent and is utterly in control. His ways are not our ways He tells us in the book of Isaiah, so raise a glass! 

  

Norton D.O.C. Malbec 2017 Mendoza

 

Pours like a two year old wine with a very young hue with residual purple on a garnet frame.  Aromas of nice black berry and red berry bouquet with yeasty notes. 

Palate--A tart first impression with a subdued mid palate with light berry flavors on an awkward foundation finishing quickly.

What is DOC on the title line?  It tells you a lot about the wine in general. DOC is the lowest categorization that many wines can have depending on the laws of any given area of the world.  They all differ. What this means here is that all the fruit in this wine are sourced from all over the Mendoza region of Argentina. That isn't "necessarily" bad it just means that the wine is table wine quality meaning everyday economical drinking for the most part.  

I paid $9 for this bottle which usually runs around $14. It is not up to the standard of Norton which is generally well made, economical wines.  This one is a pass!  But Norton is a solid maker so try another!

New Years Eve means "Champagne?" (2022)

 

Let's get one thing straight, There are a zillion "sparkling" wines but only ones made from the grapes of Champagne, France are actually "Champagne!" All others from all over the world are just "Sparkling wines."

Now about New Years Eve and popping those corks: Call them bubbly, or sparklers, but NOT Champagne.

Okay now that, that is out of the way, what about that big celebratory POP that people love to do when they open their gassy wines? First of all, the proper way to open a sparkling wine of any type is to place a towel over the cork and slowly work the cork out of the wine bottle until it is nearly to the point where it will POP.  Take your dominant hand while still holding the towel over the wine bottle and ever so gently maintain pressure DOWN on the cork while at the same time you are twisting the very secured cork under the towel back and forth and the goal is to actually release the gas with a nearly silent psssst! THAT is how you remove a cork.

Now this is very practical! You may not care opening that $10 bottle of bubbly and losing half the bottle of wine to the floor as it explodes shooting your wine into oblivion. But when you have a more pricey of bottle of bubbly or a $50+ bottle of Champagne, and you waste half a bottle in a showy explosion you may think differently about that POP.

There is one exception to this sound advice and that is if your bubbly is "Barefoot Bubbly" by all means shoot it all over the place but in your mouth...  Raise a glass!

William Hill Chardonnay (North Coast) 2019

 

Crystalline light golden hue with aromas of tropical fruit salad with a beam of citrus, and stone fruit

Palate--Tropical fruit galore with a buttery mid-palate, and finishing with still more fruit and more! Structurally sound with creamy mouthfeel and a long lasting finish that goes on and on and on! 

This is a really super Chardonnay around the $15 price point and it is a BARGAIN! It is super fruity making it wonderful as an aperitif but because it is dry even though it tastes sweet, it will do right by my menu for this evening.

I will be pairing it with bacon fat sauteed Maine scallops, and a rice pilaf.  This is a pretty easy to find wine so GRAB one and try it out.  Really nice--but I think I said that already... Raise a glass!

ILauri "Le Pinciaie" Montepulciano D'Abruzzo (Riserva) 2017

Pronounced ruby hue with aromas of raspberry, and gentle spices on the rim. 

Palate--Tart first impression with mineral beam, razor sharp acidity, austere first impression and this after breathing it for several hours. It finishes with a nice Montepulciano reminder and lingers for a bit.

*I had a glass breathing on the counter for 3 hours and that is the above review. I just re-reviewed it with a fresh pour from the bottle and it sports a bit of cherry, with the acidity toning down a touch with a richer beam of varietal flavor mid palate.  This is odd in my many decades of experience. *I am thinking this will be a much better wine with food when I pair it in a while with grilled Prime sirloin steaks, double baked potatoes, and home grown green beans. 

*It was indeed very nice with my grilled sirloins accentuating the grilled char, while toning down the bitterness of said char. 

$20 seems to be the price point on this wine.  Raise a glass!

 

Famille Perrin Cotes Du Rhone Villages 2019

Brilliant ruby hue with a bouquet of bread yeast, bright summer black cherries, cocoa, chocolate covered cherries, and savory spice.

Palate--Big bold, fruit with lots of complexity in this very nice GSM blend. Plenty of savory red berry relish, but has a surprisingly quick finish. 

This is a really nice Grenache, Syrah, Mourvedre (GSM) blend for the money. I may have paid $12 for it and it's a winner at that price!  If you find it, grab it and buy several. This will be around for several more years and only getting better. Raise a glass! 

Shannon Ridge "Buck Shack" Zinfandel 2018 (Bourbon Barrel aged)

Gorgeous dark garnet/cranberry jelly hue with aromas of subdued dark berry fruit with a very gentle spice on the edge.  

Palate--Lots of fruit upfront, with a steely edge, bold, big mid palate with tons of blackberry jam and a finish that is fleeting.  (This is upon opening and needs some time to open up. *Check back...)

*After an hour: Loads of dark berry fruit, a beam of something like dark baker's chocolate, and still a quick finish.

I reviewed this (a different bottle) at the beginning of the month not realizing I had done so. The aging mind is frustrating... LOL! This Zin, with fruit from Lake County is supercharged with an alcohol level of 15.9% which is crazy over the top! 

After I reviewed this I checked on line for a price point since I paid $7 for it. It is listed at $25-$35 which is nuts! And while I respect the folks at the Wine Enthusiast I take great exception at their 92 point rating.  I would give it an 88 which is vastly different than their score. 

At any rate, I would not want to pay anywhere near the "list price" for this wine but at $7 I love it! 

I am pairing it with a French onion tart made with loads of smoky bacon, cottage cheese and sour cream on  pizza dough.  One of my wife's favorites. At that price raise a glass!

Dry Creek Chenin Blanc (Clarksburg) 2021

Light gold hue with aromas of fresh apricot nectar, stone fruit, vanilla pudding.

Palate--A bit weak on first impression with a lack luster structure although the acidity does seem to escalate as you swish. Off dry with a melange of tropical fruit flavors but the structure is wanting in this Chenin.  *Unusual considering the people who made it...

*24 hours later, A slightly creamy touch in texture, loads of fruit and vanilla and a lingering finish.  In my arena of preference, I love my whites to have a razor sharp acidity. This one is not but it is also not flawed or poorly made. In the end it comes around and is a lovely Chenin--another really under-rated wine grape.

I don't recall what I paid for it but I expect it was around $13 and you haven't tried many or any Chenin Blancs, you are depriving yourself of a great wine that pairs well with Asian, Indian, cuisine.  Raise a glass!

Holiday cheer: Some thoughts... (Highly abbreviated) a REPOST!

Do you plan ahead for your festive meals, celebrations and get-togethers with respect to what beverages to serve or do you just wing it?

If you are more the planner, remember this when pairing wine with meals, appetizers or whatever. Instead of thinking red wine with red meat, white wine with white meat and seafood, and what about vegetarian or those cheesy appetizers?

Change your focus from the old red with red, white with white etc. Instead think more of the sauces being served with the courses, and the spices being prominent with them all.  For example if you were serving an asian type of chicken dish, your typical white wine would be horrid. Asian spices need something sweet to offset the heat and intensity of the typical spices. If you don't, the Chardonnay will taste horrible and the meal will as well. Asian spices must be served with sweeter or "off-dry" varietals and blends like Reisling, or Gewurztraminer. These will mitigate the "heat" of asian and even mexican type spices. The possibilities are many.

Vegetarian dishes do well with a variety of wines, both read and white as well as sparkling wines. Again, think in terms of what spices will be prominent in your vegetarian dishes. And don't overlook the resurgence of rosés from all over the world.

Bleu cheese with those appetizers? Another sweeter wine will offset the saltiness of the bleu cheese and make both taste wonderful. 

Finally--sparkling wines from all over the world are inexpensive and pair well with 
"almost" anything. Just avoid the highly advertised wines like "Barefoot" and a myriad bunch you only see advertised this time of year. For just $2-5 more a bottle you can get "real" wine that has some character and will enhance your hard preparations.

If in doubt, shoot me a question!

Confidencial Reserva 2018

 

Slightly brickish red with aromas of sweet cherry berry above the rim a touch of coca in the glass with loads of spicy goodness.

Palate--presents with a slightly steely front and a subdued structure which at first seems lackluster but emerges with breathing. Solid cherry berry fruit on the tongue with a nicely balanced structure. Finishes fairly quick but leaves a desire for another sip.

This Portuguese creation is rather nice and agreeable in an overall way. There's more subtleties emerging as the wine opens. This is a food friendly wine and is a stand alone by itself as well. It is a blend of 10 grapes which can usually hurt the wine but this is a rare exception. At $10  Raise a Glass!!!

*A day later: wonderfully integrated, balanced, supple and delicious!!!

Josh Cellars Chardonnay 2020

Crystalline straw hue with nice aromas of vanilla, clover honey, and lovely stone fruit.    

Palate--Mouth filling flavors, with a nice structure, nicely acidic down the middle, peaches, apricots and and a hint of citrus.

This is a nicely made Chardonnay that delivers a lot of class for money. At the $15 price point and is being paired with my wife's seafood chowder.  It will be perfect. So raise a glass!

 

Alamos Red Blend 2020

 

Purple hue with bounding aromas of ripe red berry fruit and a touch of sweet spice with a note of savory with the subtle lift of stewed tomatoes.

Palate--Fruit forward with loads of berries, and an immature structure giving an angular first impression. More berries come through after the swallow and a lingering pleasure of yet more red fruit.

Alamos is one of the successful Argentinian vintners who seem to have mastered the popular profile whatever wines they make.  The signature grape of Malbec is always done well, and they have made strides in Cabernet Sauvignon as well.  This wine is majority Malbec.  At $8, it's tasty and goes well with my grilled steak tonight so raise a glass!

La Buelle De L 'Ouest Brut

A lovely orange/gold hue with aromas on opening of summer peaches, fading to fresh green apples, and burnt orange with notes of vanilla and caramel.   

Palate--A rather flabby structure with lethargic bubbles which disappear quickly. Mid palate is weak as is the rest of the wine. 

Not sure what I paid for this but I see it on line for a lot more than what I know I would have paid for it. The bouquet is the only thing this has going for it.

I believe this is from the Loire region of France from which comes some really great value wines. This however is not one of them. It is okay for my wife and me as we decorate our Christmas tree but this is one to pass up!

Holiday cheer: Some thoughts... (Highly abbreviated)

Do you plan ahead for your festive meals, celebrations and get-togethers with respect to what beverages to serve or do you just wing it?

If you are more the planner, remember this when pairing wine with meals, appetizers or whatever. Instead of thinking red wine with red meat, white wine with white meat and seafood, and what about vegetarian or those cheesy appetizers?

Change your focus from the old red with red, white with white etc. Instead think more of the sauces being served with the courses, and the spices being prominent with them all.  For example if you were serving an asian type of chicken dish, your typical white wine would be horrid. Asian spices need something sweet to offset the heat and intensity of the typical spices. If you don't, the Chardonnay will taste horrible and the meal will as well. Asian spices must be served with sweeter or "off-dry" varietals and blends like Reisling, or Gewurztraminer. These will mitigate the "heat" of asian and even mexican type spices. The possibilities are many.

Vegetarian dishes do well with a variety of wines, both read and white as well as sparkling wines. Again, think in terms of what spices will be prominent in your vegetarian dishes. And don't overlook the resurgence of rosés from all over the world.

Bleu cheese with those appetizers? Another sweeter wine will offset the saltiness of the bleu cheese and make both taste wonderful. 

Finally--sparkling wines from all over the world are inexpensive and pair well with 
"almost" anything. Just avoid the highly advertised wines like "Barefoot" and a myriad bunch you only see advertised this time of year. For just $2-5 more a bottle you can get "real" wine that has some character and will enhance your hard preparations.

If in doubt, shoot me a question!

Sebastiani "Red Wine" (Northcoast) "Bourbon Barrel" 2018

 

On the pour the hue is an intense purple nearly black. That alone lead me to a Syrah and/or Petite Sirah/Zinfandel blend. Intense dark berry aromas with violets, and plum. 

Palate--Silky first impression with gobs of jammy dark berry fruit, ripe plum and a hint of cinnamon. It lingers on the finish. 

Their flavor profile on the label was nothing like my own tasting. At any rate, this is a 20 megaton fruit bomb and well made as I would expect from Sebastiani. When I began my oenophilic exploration/education back in 1978, Sebastiani was one of my favorite producers.  They were always reliable, and produced a great value wine that had character and style. My current location for the past 33 years however, is a rural state and I basically never see Sebastiani wines here in Maine. 

I picked this one up at a New Hampshire liquor store. This will carry on for years and is full of rich berry flavors. How I wish Sebastiani were present in our fair state of Maine.  :( 

I will be pairing this with my wife's homemade turkey pie as we try and kill the left-overs of Thanksgiving. Raise a glass!

Di Giovanna Nero D'Avola 2020

 

Slightly bricked red hue with aromas of yeasty crust of bread, cherry.

Palate--Austere with a harsh presence, staid fruit with an acidity that will seer your taste buds... Finishes abruptly.

This is NOT what I am used to with what is one of my favorite "simple" Italian wines. This, the signature grape of Sicily is a delightful, straight forward wine with brimming cherry flavors and occasionally red hots candies.

Holy pucker city!  I'll see if airing this out helps but right now it is not very pleasant.

Buck Shack Zinfandel 2018 (Bourbon barrel aged) (Lake County, Cal.)

Dark garnet with aromas of milk chocolate, classic Zin bouquet, with dark fruit, cinnamon on opening but exits quickly  

Palate--OK Zin flavors, with jammy dark berry fruit, zesty savory spice and a slightly lingering finish with another touch of cocoa.

I paid $7 for this on a close out and it's ok at that price.  The regular price was supposedly around $20. I wouldn't want to pay that for this wine but at $7 I'll take it all day.  

A few wine makers are experimenting with bourbon barrels for aging their wine.  It definitely changes the profile and the few I have had I tend to like the change.  But give me conventionally well made Zin any time!  

I am pairing this with a moose dish tonight It is what we do in Maine so raise a glass!