Palate--Supple with nice acidity, nice cherry berry fruit and cranberry(?) with Zinfandel character and a finish that endures for a bit.
My last bottle of this Zin which I found a couple years ago for a ridiculous $7 so I bought a couple cases over a couple years. Pairing with my traditional Sunday pizza so raise a glass!
RULE #1. When thinking about pairing think more about the sauces and spices in your meal than the meat!
A host of red wines work well like Cabernet Sauvignon, Beaujolais, 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--Gentle first impression with minerally, steely front palate, with some good acidity, and a buttery mid-palate. It really does exhibit a nuanced salinity, the effects of the sea...
Very nice and enjoyable Vermentino (the grape), easy to drink, food friendly Tuscan white or as an aperitif. Chill it around cellar temperature (50 degrees) and drink it poolside (southern climes) or with a group of light cheeses, (northern climes). I will be pairing it with a very bacony, cheese quiche. At $8 from Trader Joe's it's a nice snag so raise a glass!
Palate--A supple first impression with a vibrant acidity supporting lively red berry and a quick finish.
This Trader Joe's offering at $12 is a value which I just reviewed in early September which I tend to review ALL my wines no matter how many times I may have had them. It helps me to keep a check on my olfactory consistency which keeps me inline on my reviews.
I am pairing this tonight with my own created "meatloaf" a name for a cuisine that is NOT enticing to me. Too many bad memories of my mother's marginal cooking. LOL. I believe it will do well with my own created meatloaf so raise a glass!
Palate--Tart first impression with mouth watering acidity and restrained fruit but solidly built. Finishes quickly but this needs a couple years to come into its own.
"Primitivo" and Zinfandel are identical grapes at the DNA level! In other words, Primitivo you might say is the (Italian) great grand-daddy of our home grown (California) Zinfandel. There are similarities but they are quite different. Why? Because of the many variables in climate differences between California and Puglia Italy. AND--because the difference in the style and touch of our domestic vintners. Now to be fair, I have never had but a couple Primitivos so I wouldn't say I can give a fair review of the differences between our Zin and Italy's Primtivo.
But I can say that this Primitivo which is an offering from Trader Joe's at $6 so you can hardly go wrong. Pairing it with our Sunday night pizza and it will be just fine! Raise a glass!
Palate--First impression is nicely balanced and well made with robust dark fruit with gentle spice and classic Zinfandel mouth filling glory.
I LOVE this Zin from Trader Joes as it is classic Zin at a bargain price with nice qualities and while the finish is short it is still a very nice example of the Zinfandel grape. At $10 this is a must buy if you have the opportunity. Pairing with with venison cheeseburgers, and baked cheese curds! Raise a glass!
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.
RULE #1. When thinking about pairing think more about the sauces and spices in your meal than the meat!
A host of red wines work well like Cabernet Sauvignon, Beaujolais, 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!
Palate--Elegant first impression with nice structure and balanced. There's just not a lot happening here. It is a delightful "wine" but as Pinot Noir, I am not sure I would have known that tasting it blind and Pinot is one of the easiest (for me) to identify. Never-the-less at $9 (Trader Joe's) I'd buy it again which means "Raise a glass!"
Palate-Stern acidity is the first impression with a relaxed mid-palate with a melange of berries that is surprisingly thin and fleeting.
After a little more time to breath it is a bit relaxed overall but still relatively thin. Tempranillo is the signature grape of the Rioja and classic bottles can get quite expensive. I am pairing it with Sirloin Steak indoors because of rain and it will be a decent pairing even if a little disappointing at $10. Never-the-less, raise a glass!
Palate--Simple, not offensive, sweet profile with light berry fruit and a refreshing sparkle in the mouth.
OK...This $6 "beverage" is the kind of "wine" someone who doesn't like wine might like! Why? Because it doesn't really taste like wine...very much. LOL OK I am admittedly being a bit snobby but truthfully I enjoyed it with my wife's bacon, cheese, spinach quiche and it was quite delightful.
At $6 from Trader Joe's chill it down, enjoy it poolside or at a BBQ in the glorious hot Summer and raise a glass!
Palate--A burst of acidity first impression with bold tannins that need some time, tightly wound, restrained fruit all of which points to a wine not quite ready to be enjoyed as much as it could.
This Malbec (not the usual grape you think of when you think California) but it is well constructed and just needs more time in bottle like a couple years... This wine lists around $18 and might be worth it if you have the time to try one now and lay a couple bottles down. I believe you would be rewarded if you have the inclination.
Palate--A seductive first impression with a classic "off dry" presence with subtle tropical fruit melange that is more shallow than I would have expected. It finishes quickly and is very nice yet disappointingly "one dimensional."
At $15 I would expect a bit more as Mosel (Germany) Riesling is one of my favorite white wines. It lacks the acidity that I look for in a nice Riesling but since it has been a while since I have had this grape I am sure it will pair well with my Chinese dinner take out so raise a glass!
Palate--First impression is rich and metallic with gobs of ripe blackberry through and through.
This youthful Aglianico is a touch thin, and quickly fleeting but then again this is a $6 Trader Joe's offering which is a delicious casual, and affordable red wine for Pizza although I am pairing it with my homemade Beef stroganoff.
Serve this when you need an affordable but reliable wine with casual company, and hors d'oeuvres with friends who are there for the company and not the food. Raise a glass!
Palate--A touch watery in the mouth as first impression with rigid acidity, but loads of rich ripe red and black fruit, with a hint of those spices in the bouquet on the rear palate. Finishes quickly but leaves your palate clean!
I paid $15 for this Lodi (California) creation and it is tasty, a well crafted. It is very young but drinking nicely even in its youth. It should drink well for the next 4-5 years I would say. I will be pairing it with our traditional Sunday night pizza and it will do quite well. This would be a versatile wine working with a host of robust meats and sauces, strong cheeses, or all by itself so raise a glass!
Deep deep eggplant hue with aromas full of dark ripe berries, a touch of raisiny richness but needs to warm up (from cellar temp which is 55 degrees)
Palate--Intensely rich with massive ripe black berry on a silky foundation that sits "thick"in the mouth. It is wondrously textured, sweet but simple in that it is not complex never-the-less begs to be drunk.
I have been drinking bottles and bottle of Porto Morgado ports for years because they are offered routinely at Trader joes for an absurd price of $7 several years ago, to a still ultra value price of $9. This *LBV (*Late Bottled Vintage Port) is again offered at a ridiculous price of $16. I have NEVER seen this wine at Trader Joe's for the many years I have been shopping there. I was giddy as a school boy seeing this for the first time and at such a TJ's value price. See it; grab it, drink it; buy more! Raise a glass!
For a desert treat, drink port with strawberries, or bleu cheese or my favorite, semisweet dark chocolate which is lovely!
Late means that, unlike true vintage Port (aged two years before bottling and released to be aged much longer), producers release LBV four to six years after the vintage.
Once bottled, LBV should be ready to drink, not several years down the road. LBV that is true to its name should have some of the character of a vintage—balanced fruit and tannin from a single year and good depth of flavor.
Palate--Supple first impression with lovely integration and structure. Uber fruity all over with straight forward ripe fruit all around. Well made and easy to drink and will pair well with my home made onion/bacon tart (pizza).
This wine is a bit of a mystery of what the "blend" is. My guess would be Petite Sirah, Zinfandel and Cabernet Sauvignon but I could be out to lunch...
I paid $8 for this but it runs around $20. It's a super value at $8 and decent at $20 so raise a glass!!!
Palate--Surprisingly bitter front as first impression with soft tannins, rich berries mid palate and a thin construction,with not a lot going on here. I want to be generous and say perhaps that it needs more time, but I am not seeing more time as helping.
Perhaps my above review explains why I have seen this wine at $45 on line and then again I have seen it at $27 and even less than that. I am pairing this with a charcoal grilled Sirloin and I am hoping that it is better with food (as most Bordeaux wines are.)
With dinner--this wine is much more friendly but not great even at the $14 price point I found it at.
Palate--Nice acidity, with expressive foundation, of juicy cherry berry and "sweet" yet not sweet mid-palate that is enchanting. Although it is lighter bodied it is fully expressive of very nice fruit!
I bought this at an out of state liquor store for $11 which is a great price for this *LODI--Oak Ridge Winery--creation. I paid $11 for it and I am glad I bought at least two bottles. Raise a glass!
*LODI is one of many California AVA's (American Viticultural Area) which are select areas of grape growing that have met certain stringent requirements to get the particular designation. In this instance it means that a certain percentage (usually very high) of the grapes used in the wine-making have to be from this particular location. NAPA for example is a well known AVA but there are over 200 around the country. Wines from an AVA are reliably "better" than say a label showing just "California." Generally speaking, means the grapes used in that wine can be from anywhere in California.
Palate--Lacking structure right out of the gate, flaccid in the mouth, not impressive and not worthy of the NAPA branding. Still Lemon beam mid-palate but then gets overwhelmed by the lack of character.
I just reviewed this review with a previous review I did of this same wine a year ago. Sadly very consistent. I am glad I only bought a couple bottles. Live and learn!
Palate--Acidic first impression withgood fruit but quite angular and needs anoter year or two to settle down. Finish is quick, uncomplicated and drinkable.
This Italian red from the Veneto region lists at $17 which is high but I paid $8 for it which is a nice price. Buy two, drink one now and lay the other one down for a couple years. Raise a glass!
Restaurant's are make a killing on their alcohol, that's not a surprise. And if you're like me, I love a decent glass of wine with my dinner. But being as aware as I am of the retail costs of LOTS of wines, I really cannot get myself to pay 2 1/2 to 3 times the retail cost of a drink (or bottle) at many restaurants.
In my vast experience the average mark-up on wine in restaurants is generally at LEAST double of what you could buy the bottle for in your local shop or supermarket. And if you want wine by the glass, I have seen a glass of wine sell for $8-$12 in a restaurant when I could buy the bottle for that...
So let's talk about the lame excuses I have heard justifying their expense.
#1 We have to keep an inventory which means they have to be handled differently and be kept refrigerated. REALITY? I was sitting in a James Beard award winning restaurant which I went to specifically because it was an award winner of what used to be a prestigious merit. But as I am sitting at my table I am staring right at the kitchen grill and above the grill maybe 4 feet over it were racks of bottles of wine. Seriously? Stewed grape juice anyone?
#2. I sometimes inquire about their prices and not often but enough to mention that I have been told, "Well we have specially trained people to handle the wine orders and of course that costs money."
REALITY: The most recent restaurant I was in on a special occasion with my wife where I had been told this, the wine service was inept; The person didn't even know how to properly remove a cork much less present the bottle, much less pour your glasses. (Suggestion--Don't let the restaurant pour your wine after the first taste for whoever ordered it, politely tell the person, "I'll pour our wine from this point, Thank you."
Why? I can nurse a glass of wine pre-dinner and still have plenty left for dinner and whoever you have along with you. The restaurant's job is to sell wine; that's where the big profit margin lies. I have NO problem with that! But I want to be the one to portion out our wine knowing the people I am with and how much they would like and when.
The worst excuse I ever heard: #3 This was not at a restaurant but in a column about why wine prices are so high in restaurants. "Well a sommelier (if they are actually a genuine Sommelier (pronounced. Soh-MAHL-Yay) which takes ridiculous study and examinations to become a genuine one, and they are worth their weight in gold! And hence they are WELL PAID deservedly so! But, I am a common person with a common income and I have only ever been to two restaurants in my life that actually had a genuine "Master of Sommelier" on staff.
And if you ever wondered how many glasses of wine you get from a 750ml bottle, the industry standard is 4, 5-ounce pours or 5, 4-ounce pours.
Now the secrets to reading a wine list. These are "general" observations: Always preview the wine list on line of the restaurant to which you are planning to go. Compare the prices of their wines to retails prices. Again--expect 100% mark up over retail prices. Anything less than that is a relative bargain!
Beware when you are ordering a bottle making SURE the bottle they bring you is the bottle you ORDERED off the list! Meaning--if you saw a bottle of "XYZ Pinot Noir vintage 2020" and they bring out a bottle of the same name but a different year you can and should refuse it!
Why-- because I ordered a bottle of wine at a plush restaurant in L.A. which I specifically ordered being very aware of the quality and price of the wine for the particular year. It was a bargain! I was excited to have it coming to the table but when the presenter showed me the bottle which is standard procedure they do so precisely to make sure they are bringing you what you ordered. Well it was a different vintage. I happened to know the bottle they were trying push on me was substantially inferior and a less expensive Pinot from the same vintner. I refused it of course and their answer was that they had run out of the vintage I ordered. That's shameless! So beware of the bait and switch.
Finally: Hot Tip!
Restaurants often put the "bargain wines" further down the wine list so you might be less likely to choose it. Also remember that a wine that seems to be the popular wine of the day eg. White Zinfandel, Prosecco, a generic Rosé just to name a few, are likely to also be jacked up due to their popularity.
Intense Deep magenta hue with yeasty nose on opening that mellows out to a fruit laden fresh berry with cherry nuances.
Palate--I love the first impression as it is integrated and supple with balanced texture and tannins which are mature with simple and straight forward fruit that is tasty and lovely. Finishes with a clean albeit fleeting finish.
I snagged this lovely Montepulciano wine for $12 and it is a super value! It was perfect with my Puttanesca. It is at its very best right now but will hold for another couple years. Raise a glass!
Palate--Supple structure with perfectly integrated acidity on a lemon drop foundation asking to be quaffed more!
Chenin Blanc is one of my very favorite white wine grapes and while I am very heavy on red wine reviews, when I do whites they better be well made, juicy, tasty and begging to be drunk.
At $10 this is an excellent grab for the money so chill it down a touch, serve it all alone or with a variety of comestible choices. Whatever you do--Raise a glass!!!
It is an inky dark black with a DEEP purple hue. Aromas of (too cold let it warm up)
Palate--first impression at cellar temp. is well crafted Napa Cab. seductively integrated with yet to come MUCH MORE if you have the patience...
This wine seems to list as high as $150... Obviously it was a gift from my son who many years ago got the winecask.blogspot.com off the ground technologically.
If you're inclined to be a wine geek, You should enjoy the Movie "Bottle Shock." It is the (essentially) TRUE story of the famous "Judgement of Paris" wherein Ch. Montelana's Chardonnay beat out the greatest French wines made. It changed the world of wine and put Napa Valley on the map! You'll love it! Raise a glass!
Palate--Gentle first impression with a soft texture, a bold mid-palate full of dark Zinfandel goodness and a touch of tart raspberry finishing quickly.
I think I paid $15 for this but saw it in the past couple days at a local store for $22. That's over priced but at $15 and under it's a raise a glass kind of bold wine which I am pairing with my homemade venison chili. Raise a glass!
Palate--Acidic foundation with a solid fruit beam of all that's in the nose, with a longer lsting finish than the price point would predict.
This Trader Joe's regular offering I have been buying for years. It is always a nice value and drinks easily pairing with many cheeses, dishes, or by itself. At $7-8 it is a must buy! I am having it with charcoal grilled chicken BBQ'd.
Pronounced, NERo Da VO la it is the signature grape of Sicily. Grab it, enjoy it and raise a glass!
Palate-- First impression is slightly acidic with youthful tannins, and tightly wound berry flavors. Structure seems to mellow out quickly with a confused palate and quick finish.
I paid $10 for this today at Trader Joe's. I would pass on this just because there are MANY wines at this price point which are more interesting and better constructed. Eg. Tasted side by side with the Chilean Cabernet Sauvignon I blogged a couple days ago and the Chilean is more interesting and better made. FWIW
Palate--Out of the gate a youthful structure with lots of fruit, a bit of angularity to it (expected for such a youthful wine) with a slightly vegetal finish. There isn't much depth here but then again this is a "table wine" kind of offering at a very reasonable price of around $8.
Casillero Del Diablo has a fond place in my heart as it was one of the earliest wine I could afford back in the mid 70's and was always a value kind of wine. This is not what you would expect from a quality "Cabernet Sauvignon" but remember you didn't pay $50-$150 and up for this bottle...
It is juicy and a good buy for the money so raise a glass!
Palate--spicy hints, balanced ripe berry and cranberry.
I find this every so often for a ridiculous $7 and grab as much as I can handle at the moment. Raise a glass!
Garnet/ruby hue with aromas of lightly charred wood, with dark black cherries and berry.
Palate--First impression youthful foundation needing a bit more time to come around. A nice dark berry and wood mid-palate with a pretty quick finish.
I would call this Coppola's "entry level" cab and for what I paid for it it is a decent start. $18 is overpriced. Unremarkable Cab from Coppola priced at $18 but I found it for $12. Pairing with charcoal grilled "short cut steak." Raise a glass (at $12)
Palate--Acidic foundation, with perky citrus fruit mid palate, and lighter tropical fruit on the end. Finishes quickly and clean.
I paired this with a "seafood" chowder from a very popular local restaurant in central Maine. It cost $41 for a quart out of their refrigerator and while that seems pricey (and it is) it is the BEST seafood chowder I have ever had chocked full of shrimp, lobster, haddock or cod. The acidic back bone of this Portuguese, "off-dry" white wine is a perfect accompaniment to this wonderful dish. I paid $7 for this regularly priced bottle at $15. Raise a glass!
Palate--Pin prick bubbles in good amounts, with a burst of lemon lime on the palate with that elusive tropical "something" finishing quickly.
This is a "go-to" sparkler from Trader Joe's which is a reliable bargain at $8! I am having charcoal grilled chicken thighs with baked cheese curds, and this will be a refreshing palate cleanse. So chill it down well, and enjoy as an aperitif or with appetizers or pool side with nothing but the value joy it brings on a hot summer day. Raise a glass!
*(NV) Means this wine is not a vintage wine meaning the grapes can be sourced from multiple years' harvests.
