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.
So I hope you keep checking in and exploring the world of wine. And on a technical note--I have not had a single comment, not even spam (for which I am grateful) which makes me wonder what I have toggled to prohibit your input. Note--I am 73 years old, not a tech. geek for sure, but not utterly ignorant either and while I have checked my settings to allow comments, they all seem to be in order but...
Anyway--RAISE A GLASS!
A luxuriant deep, dark purple hue with aromas of tight blackberry compote with a spring floral bouquet.
Palate--An angular acidic first impression which I wasn't expecting. Fruit forward as one would expect and too immature to really enjoy what's there. Never-the-less this is a well made, inexpensive cabernet which is underpriced, for what's there. If you have the space and the patience, this could yield big rewards with another 2-3 years of aging.
I am pairing with charcoal grilled "bistro steaks" and it will be perfect. Listed at $17, I paid $12 for it which is a bargain so raise a glass!
Palate--"Sweetish" first impression but this is NOT a sweet wine. Nice LODI Zin fruit galore and while it has a quick finish it is what I want in my Zins! Well made, easy to drink, robust fruit and a touch (in this vintage) of a hint of savory spice. This is up there with Zins I have had costing half again as much.
At $10, this is a don't even think about it and just buy it! Raise a glass!
Palate--First impression is a much bigger wine than its hue might indicate. Acidic boldness but not overpowering--give it another couple years perhaps. Finish is quick with not a lot of complexity as I expected but then again the reason I love Grenache is for its fruity simplicity bordering on elegance when well made as Stolpman does to perfection. It is a gorgeous wine in the glass by appearance but a touch disappointing on the palate. Too young--perhaps.
Many years ago whole on a wine trip to Santa Barbara I stopped in Jaffurs and met some of the staff but Craig was in Europe--go figure... :) After a superior contact with these good folks we made our way to town to the tasting room of Stolpman. It was spacious, friendly, elegant but not pretentious, and the staff there was also superb! Great conversation... So when I ran across this at a New Hampshire Liquor store I was stunned and had to buy it. Living in Maine specifically I have never seen a Stolpman production in 4 decades. I was truly excited to find this and while listed at $40 it was on sale for $17. Fresh, clean, mouth watering juiciness I will be pairing it with my Sunday night "Lou Malnatti's" Chicago Deep Dish pizza and I know it will be great so raise a glass!
Palate--Integrated structure with nice balance, somewhat tightly wound fruit mid palate, silky tannins and a thin finish.
I paid $13 for this nice wine marked down from $19 and it will pair nicely with my homemade Boeuf Stroganoff. It still needs some time to come into the fullness of what is there. Maybe another 2 years at least. Raise a glass!
Black cherry hue with aromas of blackberry and a hint of bacon, and a floral note on the end.
Palate--Fairly robust presentation on first impression, with a savory nuance with bold blackberry fruit.
This is an easy drinking red wine that is well made and delicious and while I would prefer they had not put "semi-sweet" on the label I suspect I know why they did it. Many people over the years are quick to tell me they do not like red wine. "They are too..." --fill in the blank--! But this red wine is just so well made that it doesn't have all the "off-putting" nuances that cause many to think they do not care for red wine.
Bottom line? Raise a glass!
Concha Y Toro is a Chilean wine producer who has made a consistent and impressive impression on the world of wine! My wine journey began about 1980 and Casillero del Diablo was an economical wine value for a struggling young family with 3 children and not long out of the Army. I would not be able to enumerate how many bottles of their wine I have has over the decades.
As I became stronger financially I imbibed on a few bottles of Don Melchor Cabernet Sauvignon. Back in the day, I would pick up this splendid production for around $45 on release. Now...Let's just say I haven't had such a bottle in over 2 decades. Pretty much sells for around $150 on up!
Quick swirl shows deeply pigmented hue seeming to adhere to the side of the glass. This is a DARK purple, nearly blackish as you might expect from a Petite Sirah. Aromas of rich ripe plum with a touch of savory and sweet spices. Finishes quickly.
Palate--Supple first impression of silky tannins and rich fruit forward assaults of rich, ripe blackberry and plum with a bit of vanilla.
"Petite Sirah" (not to be confused with Syrah) is a DARK, BOLD, fruity grape here blended with "Petit Verdot" from the LODI *AVA of California.
*AVA = American Viticultural Area which is an official designation certifying it's growing area of the region which has impact on the type of wine the grapes produce. [To put is simply]
The label is clownish which I personally don't care for in that it seems to downplay the seriousness of all that goes into making a good wine. I know that is not the case here but never-the-less...
I think I paid maybe $12 for this and will pair it with grilled bacon cheese burgers and it will work!
Palate--First impression is a bit course, with sharp acidity pushing forth with tightly wound tannins muting the black cherry wanting to burst out.
When I opened this bottle the first aromas hitting the nose was "mildew" at which I recoiled since that is most often a sign of "**cork taint" which is dreaded by every winery and which gave rise to the adoption of screw cap bottles. This however is NOT cork taint but another rather enigmatic phenomenon called "bottle stink!" The difference between "cork taint" and bottle stink is that bottle stink is very fleeting and is gone in a matter of just a few swirls of the wine in a glass. A wine that is "*corked" is dead on arrival and should be dumped. It won't hurt you but it is just nasty to drink.
I have had cases and cases of Chianti's from this great producer. Having tasted this wine in its home of origin will stay with me til I die. There are several levels of productions from Querceto and each one is a great value. This isn't one of their best by far but at ***$10--which is what I paid for it-- it will go great with grilled burgers to anything tomato based to pizza so raise a glass!
***I see this listed at $20 and beyond. THIS wine I am drinking is NOT worth that but at $10....
Palate--bursting with dense dark ripe blackberry and spice with cranberry deep in the palate. The mouthfeel is elegant with integration and finesse.
This previously reviewed Zin was a steal at $7 on a close out when it generally sells around $20. At that price point it would still be a valid bottle! This is my last bottle and I am saddened. Raise a glass!
Pale golden hue with aromas that are very subtle probably due to the chill of the wine fridge set at 55 degrees F. I'll add to this when it comes closer to room temp...
Palate--Immediate first impression of gently sweet mid palate with uncomplicated summer fruit and melon. The structure is a bit "flabby" for my preference but passable. Again the wine is too cold to appreciate so I will re-review this below.
This Rheinhessen "prodikut (title)" wine is the fifth in ranking of sweetness which you know by the designation "KABINETT." and as you move up the sweetness chart it will read, Kabinett, Spëtlese, then Auslese, Beerenauslese, and Trockenbeerenauslese being the sweetest and the most expensive generally speaking.
I am pairing this with baked Salmon with a dill and lemon sauce. At $15, it is "OK" but a bit disappointing.
Okay--after dinner and the wine coming up from cellar temperature it was pleasant enough but there are certainly many options available for a few bucks less that are significantly more flavorful. Either way--raise a glass!
Palate--First impression is (I served it a bit too warm) Acidic foundation with lip puckering tannins, a beam of dark berry fruit and not much else. The finish is fleeting and for the age of this wine it is showing better than expected
I have reviewed this wine at least three times before so it will be interesting to compare my notes. I suggest you do so as well and see the evolution of a wine related to its age. At $8 this is OK and I will be serving it with my grilled prime rib burgers from the Omaha Steak Company. THAT I am looking forward to.)
Palate-- (Served a bit too warm) Nice presentation on first impression with loads of zesty dark mixed berry, and again, a touch of spicy goodness. Structurally sound and though young is probably at its best.
With a list of $18 I paid $7.50 a bottle and bought several. Glad I did. A nice pizza wine, pasta, lighter cheeses and anything italian or tomato based sauce. Previously reviewed with similar notes. Raise a glass if you find it around $10-$12!
Palate--Intense deep penetrating sweetness on the tongue yet with balanced, silky, presentation, with gobs of jammy lovely intense fruit with a silky lasting finish.
This Port is around $16 and worth every penny. Ya need to know how to drink Porto however. It is a dessert wine and fantastic with some surprising pairings like strawberries, dark chocolate, bleu cheese, Stilton, and basically almost any desert you might serve but chocolate and fudge are the quintessential pairings. At this price point it is a NO brainer and wonderful so raise a glass!
Very cherry hue with aromas of sweet and spicy cranberry fruit with a rustic touch to it.
Palate--Acidic first impression that is over the top, with again, spicy cranberry fruit that is diminished with the raging acidity.
I paid $12 (maybe) for this and it is to angular and with six years of age already done it is not going to relax. I would skip this wine!
Palate--*Off-dry first impression with sweet spice nuances surrounding a vanilla citrus note, and white not-quite-ripe melon and pineapple suggestions.
Charles Smith has been creating Washington State wine at a bargain level for decades and he does it better than anyone! This is a Trader Joe's regular offering around $12 and it is better than most wines like this at twice the price. I will be pairing this with salmon in a lemon dill sauce for my wife of 53 years who has endured the past 11 months of AML --Acute Myeloid Leukemia resulting in a Stem Cell Transplant at the renowned Dana Farber Cancer Institute in Boston, Ma. This birthday is quite special!
No matter how you pour it--raise a glass!
*Off dry is a description of white wines which people tend to say taste "sweet" and they don't like sweet wines so they have determined NOT to like the wine. BUT--An "off-dry" wine is a wine like this which gives the impression of tasting sweet but is actually bone dry because the definition of a sweet wine is one which has residual sugar left behind that has not been fermented into alcohol.
Palate--Supple mouth feel with integrated body and fruit forward, with gobby dark fruit jam. Finish is nearly non-existent.
Shiraz is a BIG wine and Australia knows how to do it up from the $10 price point to over $1000 a bottle (Penfolds "Grange..." for example.)
Well, this is not THAT wine but it also isn't anything like that price point. LOL... I think I may have paid around $12 and it is what you would expect at that price point.
I am serving it with my homemade venison chili with spicy cinnamon, toasted cumin seed, and garlic,bacon and onion topped with shredded cheddar and a dollop of sour cream. It is to die for so raise a glass!
Deep ruby hue with expressive aromas of rustic wild dark berry and plum fruit with a spicy herbal nuance at the rim. Lovely!
Palate-Textured, pure fruit with velvety presence with bold dark berry flavors, tart raspberry, with a lasting finish. The lively structure finishes well with a touch of pucker.
Not sure if I have had this but it is a keeper at the $20 I paid for it whereas it runs about twice that. Pairing with Omaha Steaks bacon wrapped pork medallions. Raise a glass!
Palate--Tart first impression with off dry presentation, and all the fruits listed above in the bouquet are there on the palate with a light white pepper suggestion although subdued.
I probably paid $10 or less for this Austrian production. I have not had a "Grüner in years as it reminds me of Prosecco which I am not a fan of. Grüner Veltliner is the signature grape of Austrian wine and I do not feel qualified to comment on it beyond my own personal preference. I am glad I bought as I have not had Grüner in years. I will be pairing it with my wife's new creation of chicken breast with spinach and parmigiano cheese. Not sure how it will pair but I will let you know!
Straw hue with a touch of green with subtle sweetened lime and green apple...ish
Palate--nondescript, subtle citrus but pretty vacuous with a dry finish.
Freixenet is about my fave inexpensive but delightful Cava. So I was out f state and needed an off dry light wine to pair with indian takeout... Prosecco is NOT a wine that I seek out--ever. But I grabbed this and chilled it down a lot.
With my indian cuisine it was not good and and as a wine it is not good. My conclusion after not a bunch of Prosecco's admittedly is that they are sort of "drinkable" but that's about it. This one is pourable--down the sink.
Sadly I paid $15 for this and that was $16 too much. I think I'm done with Prosecco...
Palate--Consistent texture from beginning to end with balanced and finessed complexion. Mouth watering acidity carried to the end with a rather fleeting finish.
I found this a couple years ago the first time at an out of state liquor store I frequent when enroute to Boston. It was on sale for $7 which is ridiculous so I grabbed a half case I think, and once I tasted it over the intervening months I probably consumed a couple cases until they ran out. Then there was a couple year hiatus and then BOOM, another production year of this bargain Zin at $7. As usual, it will be accompanying our Sunday night Pizza ritual after church. Raise a glass!
Palate--Thickish, gorgeous, intense, ripe, jammy blackberry and plum pie with a mid-palate presence of more rich wondrous dark fruit.
Late Bottled Vintage Port is a glorious best kept secret in the world of Port wine. It is a fraction of "Vintage Port" which is another world all together and you pay dearly for it. Late Bottled Vintage Port or LBV Porto is a value porto that normal people can afford and this one is SUPER. At the price point of under $20 it is a MUST BUY. I am pairing this tonight with ripe fresh home grown garden strawberries and semi-sweet dark chocolate which is a decadent pairing. So raise a glass!
Palate--Gentle first impression with balanced structure, relaxes tannins, bold dark berry fruit, some unsweetened baker's cocoa mid palate, and a please yet subtle finish.
Previously last reviewed in December of 25 with similar notes. I paid $7 for this on close out and bought nearly a case but alas this is my last bottle. It is a very nice Zin at its normal price of $15 and even better at $7. Pairing with bacon, onion french tart. Raise a galss!
Cherry hue with aromas of vibrant blackberry, sweet musty fruit.
Palate--Nice first impression with nice structure and prominent juicy mid palate with loads of black cherry goodness. Finishes quickly but ends well.
Like the gorgeous mountain Rainier is, the peak-- Columbia Crest makes reliable, great value wines and this is not exception. Pairing with Omaha Steaks Burgers! At $10--raise glass!
Golden hue with aromas of citrus, tropical fruit, lemon curd and vanilla pudding.
Palate-- Very nice balanced foundation of acidity and a wonderfully perfect "off-dry" first impression with mounds of tropical fruit, vanilla, lemon and a decent finish.
This is a STUPID CRAZY value wine from Trader Joe's. I paid a ridiculous $6 for this gem and I hope they have more when I return. It is stunningly well made and one of the best German values I have found in a looooong time! I made homemade seafood chowder and even after forgetting to add "cream" it was a fabulous pairing. Raise a Glass!
Sturdy garnet hue with aromas of cherry bonbons, a touch of minerals, and steel.
Palate- A relaxed presentation and first impression, with a puckery mid palate and bright fruit with gentle hints of savory, with a pleasant if subtle finish.
This Sangiovese from Umbria is quite different from those of Chianti. It is more sophisticated (and that is NOT a dig at Chianti) but show the originality of the effects of climate on grape profiles.
This was a gift and at around the $35 price point it is a nice treat which I am pairing with grilled Omaha Steaks. It will be perfect and I am looking forward to it after another hard trip to Boston for my wife's Stem Cell Transplant care. Raise a glass!
It's Summer and picnics, days out to the lake, a ride in the boat, a blanket thrown on the ground or a lovely afternoon on your deck screams, "CHILLED BOTTLES OF WINE!"
There's confusion regarding when and why you might want to chill a bottle of wine. One basic tenet of enjoying wine is serving it at the right temperature but why is that important? Putting it simply, the colder a wine is, the less flavorful it will be.
So why would you even consider chilling down?
1. An inferior wine--price is not necessarily a good guideline--but it may help in your decision. Poorly made "cheap wines" can be off putting and I am not being snobby here. If you follow this blog you know I tend to focus on $10 price point wines because those are what most people are willing to spend. So truthfully, inexpensive red and white wines can actually benefit taste. So putting a "little chill" on the wine may enhance your enjoyment of it. And if the wine is actually a touch off-putting, a chill of about 1/2 hour in the fridge can make it taste better!
2. THIS IS A BIGGY! Do NOT put an ice cube in your wine if it is a touch warmer than you like. Why? Because the ice melts and dilutes out the "good" that WAS in the glass!
Some suggestions for chilling wines and this is utterly dependant on your personal preference!
Vinho Verde wines are ubiquitous Portuguese light wines that have a green tinge to them hence the name which means "green wine." These are quite the bargain (often) under $10!
Sparklers should always be chilled and these run the gamut of countries, and price points. But for that sunny pool-side fun, or picnic in the park, chill these down and keep them on ice (not ice in the glass) and enjoy them in the heat of the day.
As for RED WINES I get pickier about serving temp. but still you do not want warm red wine. (Actually "cellar temp." and/or what used to be considered "room temp" was 55 degrees harking back to the days of gargantuan castles... So for this blog entry, stay with the rosés, or even a Beaujolais (pronounced Bo Zho Lay).
At the end of the day YOU know what you and your friends like so be sensible, seize the day and take time to smell the roses giving thanks to the ONE who made it all. Raise a glass!
Palate--Acidic first impression loads of blackberry and spice with a somewhat lingering finish of blackberry pie.
Previously reviewed not long ago, this is another Trader Joes special at the $10 price point. It is a nice, simple, pizza wine, all purpose pasta with tomato based sauce, or appetizer cheeses one is likely to put out. It's "ok" but don't think of it asd "Cabernet Sauvignon"--the KING of wine grapes but rather a friendly share with your friends kind of wine. Since you asked--OK not really, I will be having this with my Sunday pizza ritual. Raise a glass!
Very pale goal hue with aromas of faint --off dry tropical fruit, pineapple, green apple.
Palate-A tiny bit of "life" in the palate with a steely first impression, flaccid in every way, almost nothing there, unremarkable, no finish.
The bottle is blue glass which is odd in and of itself as wines from the Mosel--the premier wine region of Germany-- is typically bottled in green glass.
This Member's Mark Magnum is very pass uppable... (I made that word up...)
Opaqueish garnet with bricking in the bowl. Aromas of smoky red berry and some mature ie., aged wine showing its time in the bottle.
Palate--Acidic first impression with a mature presence on a sturdy foundation and a fleeting finish.
Cherry/berry front palate with bold structure and loads of mouth watering, sustaining influences for a number of years of improvement.
I paid $10 for this bargain Rioja ($23) made from 100%Tempranillo (pronounced Tem-pra-NEE-O and is a nice compromise between "Old World--must be aged a decade" and "New World-- at it's prime close to release."
I reviewed this wine a couple years ago and it is aging so I would open it and drink it over the next several months though should hold for another year.... Raise a glass!
Palate--Nice first impression with nice structure and prominent juicy mid palate with loads of black cherry goodness. Finishes quickly but ends well.
"Columbia Crest" Is the summit of Mt. Rainer rising 14,400 feet above sea level. It is a trademark of sorts of Washington State. I climbed it when I lived out there in the early 80's with a team of experienced climbers traversing the "Gib Chute" a semi-technical route. My name is in the log book at the summit for posterity.
Like the gorgeous mountain it is, Columbia Crest makes reliable, great value wines and this is not exception. At $10--raise glass!
