Palate--Mouth watering acidity, balanced mid palate, bold fruit and bold structure.
This Spanish "Grenache" blend is a classic grenache structured to be served best with food or appetizers rather than all by itself. Well made, and an appreciated gift for my birthday from a friend who shares the same birthdate. Happy birthday my friend! Thank you! Raise a glass!
If you are planning a very traditional Thanksgiving meal, complete with Turkey and all the assorted sides, You need to abandon the adage saying, "White meat, white wine..." This couldn't be worse advice considering all the hefty spices, gravies and sauces at Thanksgiving. In fact, because of that very fact, a red wine is the best pairing but not just any red wine. So without getting too complicated--and boring--I'll cut to the chase.
A host of red wines work well like Cabernet Sauvignon, Pinot Noir, Zinfandel, and Merlot. All of these varietals have a pretty broad range, except maybe the Zinfandel. However, I put Zinfandel on the list because it works well with cranberry sauce and heavy starches like mashed potatoes and sweet potatoes. And as far as bang for the buck, my go to is Zinfandel.
In order to make things even more festive at the table, I suggest you offer guests two wine options. Most people fall into one of three categories: I'm a red wine drinker... I'm a white wine drinker... I don't drink alcoholic beverage... NOTE--There are "non-alcoholic" wines out there but they are awful in my opinion. BUT--a good host will be sensitive to the teetotaler and have some kind of options ready.
As a rule of thumb, plan for at least a half bottle per person while at the table. That may seem like a lot but, there are only 4-- 5oz. pours or 5-- 4oz. pours in a 750ml bottle! So which two wines? Try offering one Cabernet Sauvignon and one Pinot Noir, perhaps both from American wineries in the spirit of the holiday. While there a many very nice $12 Pinot Noirs, stay away from the bottom of the barrel wines. If you are able, staying in the $15 - $20 price range offers a myriad of decent wines and an actual wine store should be able to steer you in the right direction. For what it's worth, Washington State is making some really good value Cabs at this price point. Oregon the same with Pinot Noirs. California of course offers just about everything. Don't spend money needlessly trying to impress your friends who more than likely have no idea fo what is a good wine and what is plonk. Want a very unscientific tip? Avoid wines with animals on the label... or a foot prints... (eg. Bare foot brand wines are plonk FWIW...)
A reliable axiom is-- when in doubt, sparkling wines tend to pair quite well with a broad spectrum of spices that can be hard to pair with other wines. Spanish CAVA's (eg. Freixenet is a reliable value--see below) and "MUMM's Brut Prestige" is always reliable at around #$20 or under.)
While wines at the dinner table are often the focal point, don't forget that you can create a special experience with wines before and after the meal. A nice bubbly is a great way to start the festivities, especially with assorted appetizers or finger food.
To finish things off, try a nice dessert wine, something sweet but light, for example a muscat or icewine, should help wash down the pie. Do this before the coffee.
Above all else- It is a time for special consideration of the King of all Creation who came to Earth to redeem all who put their trust in Him. Raise a glass to a Thanksgiving table complete with wine!
Palate--Silky foundation first impression with integrated profile and everything well balanced. In the mouth the fruit is seductively present but nuanced.
This wine is drinking well but will benefit from another 3 years plus on the shelf. I will be pairing this *gift wine which has a price point over $100. I will be paring it with a way too expensive boneless ribeye, in the process of being brined before pan seared and served. It will be an excellent experience. Raise a Glass!
*The benefactor of this wine was one of the foundational partners in this blog many years ago which now has over 3.5 million views.
Palate--Solid first impression with flavors of rich ripe blackberry and hints of sweet/savory spice finishing quickly.
This is bit of a different review from the last time I had this which is why I review all my wines every time. It was a super steal at $7.50 a bottle listed at $18. I would be disappointed if I had paid the list price for it but I didn't so raise a glass!
Palate--Super sweet initial first impression is a super silky mouth-feel that is thickish and almost syrup like. The fruit is strangely suppressed with nothing really "popping" on the palate and the finish is also quite fleeting.
I am not familiar with this producer nor the wine in particular. While it is delicious for to this big fan of Port wine, it is rather vapid--and yet as already stated, well crafted.
This wine cost me $15 and I am glad that I tried it. I am not disappointed at this price point.
NOTE Port wine is a classy "dessert wine" pairing REALLY well with anything of a chocolate nature, but also a variety of cheeses like a good Stilton, bleu cheese, and even a number of fruits. Try this with dried figs, with a honey and bleu cheese touch then cleanse your palate with this port after taking a bite. I think you'll be hooked. Raise a glass!
*There are in supermarkets some wines labeled "PORT" but they are NOT!!! They are awful and sugary and nasty. Any authentic "Port" wine will read "PORTO" on the label. If it does not, pass it up.
Palate--Supple mouth fell with an integrated palate very unusual for a wine this young. Kudos to the winemaker!!! Pure Zin goodness with plenty of room for more age but is delightful as it is.
I paid a ridiculous $8 for this wine listed at $15 and I would not have been disappointed if I had paid more than the list. Pairing it with my favorite venison chili rich with roasted cumin seed which is stratospheric all by itself. OK, suffice it to say RAISE A GLASS!
Palate--Nicely structured with a decent off dry profile with acidity enough to make this is quality food wine OR all by itself. I just opened this at cellar temperature which is a chilly 55 degrees so it is a bit tightly wound until it warms up a touch.
In a half hour or so this will be even better than it is right now out of the wine fridge. I am pairing it with oven roasted chicken thighs and root vegetables. It will be lovely so raise a glass at a ridiculous $6 a bottle at Trader Joes. Raise a case at this price!
(Previously reviewed with consistent notes...)
Palate--This young Malbec needs time to work everything out but first impression is slightly acidic, but fighting to mature. Needs a couple years at least to. be appreciated.
Trapiche and Argentina is all about Malbec! Well crafted Malbec I sometimes think of the poor man's Cabernet. This one is a bit confounding and really just needs time. I am pairing it with venison blended bacon cheese burgers with cheese curds. List on this wine is $17 which would be really disappointing at this time but I paid $9 for it and while it is still disappointing, it is well made and needs to come of age. Be patient!
Palate--Predictable acidic foundation, with subdued flavors all around. Nothing stands out at all but I just opened this so in its youth it probably needs to open up a great deal.
This blend is 40% Sangiovese, 40% Merlot and 20% Syrah which explains a LOT. But in fairness my taster may be off today... It is soft and easy drinking but it's just not going it for me but then again I was expecting Sangiovese.
I probably paid around $12 for this and as it stands it is marginal, but again it could be ME... Caveat Emptor!
Palate--First impression is that this is well made, if a bit light in texture but with a nice line of acidity, leaving a somewhat sparse mid palate of red fruit (ripe raspberry?) that vanishes pretty quickly.
I had no idea what to expect as I may have had 2 or 3 bottles from this part of the world in all my 50 years of wine experience. In one sense there "isn't much there" yet in another, it is so balanced as to be seductive and wanting to be imbibed. From the grape named "Vranec" again, unknown to me it is the signature grape of the region from what I read.
I am pairing it tonight with my wife's oven baked chicken with root vegetables. I paid $12 for it and I am glad I gave it a shot. If you happen to stumble on it I think it is worthy of a try. Raise aglass!
Palate--First impression is one of a very relaxed structure but with sufficient acidity to carry through.This is SO relaxed that there isn't a single over whelming burst of fruit that says, "HEY look at me" but if there were it would be lemon.
I am pairing this tonight with Salmon and a lemon dill/butter sauce. I think it will work! BTW the label of this wine is quite stately and attractive. Well done! List price on this wine is $18 but I found it for $9 which is more reasonable as this is not a great pinot gris.
Palate--A rather stately or modest first impression well crafted as I would expect but really needs to open up. Integrated and silky tannins making this Cab go down OH SO easily. Finishes with a more robust blast of acid (in all the right ways.) With lingering plum trailing off.
Listed around $20, I found it for $13 and wish I would have bought more. Pairing it with charcoal grilled short cut steak so Raise a Glass!
