2006 Chateau La Roque Coteaux du Languedoc Pic Saint Loup Rouge "Cuvee Les Vielles Vignes de Mourvedre"

Wow!  After that mouthful of a title do I really need to write anything else for a nice, lengthy blog post?  Well of course I do, because the Languedoc is not well known enough to most of the world and they are making some really good wines these days.  I'm here to help spread the word!  Coteaux du Languedoc, where this wine is made, is the 2nd largest AOC in the Languedoc, and rather than being one contiguous area, the classified growing areas are a number of separate areas scattered throughout a large portion of the Languedoc. Most of the wine produced in the Coteaux du Languedoc is made from red wine grapes, with the main varietals being Grenache, Syrah, and Mourvedre, with Carignan and Cinsault also being allowed by the AOC. It is also important to note that Coteaux du Languedoc has only had AOC status for 25 years, and the area anticipates having many additional AOCs in the future as the growers and winemakers find out more about each of the many microclimates in the region.

You would think that this would be a relatively young region based on there short period as an AOC, but that is absolutely not the case.  Wine has been made in this are since Roman times, and the De La Roque brothers planted new vines in the Chateau La Roque estate vineyards in the 13th century!  The history in the Languedoc region is long and storied, but it is in recent times that the attention to quality vs. quantity has really improved turning the Languedoc into a great up an coming wine region.  It is these types of regions where great wine values can be found, and this offering from Chateua La Roque is no exception. 

Made from 90% old vine Mourvedre and 10% Grenache, the wine is a very deep, garnet red in your glass.  The nose brings aromas of black cherry, blueberry, game, and just a hint of barnyard that is quite pleasant.  On the palate I get cherry, blackberry, and blueberry fruit with a spicy element on the finish.  Decent acidity and solid tannins bring some structure, and an enjoyable finish.  Overall this is a good and interesting wine that can be found for about $20.  I found it in a cool shop I just discovered not too far from my Long Island home called Lake Side Emotions in Stony Brook, NY.  

I happened to sip this all by itself last night and it paired really well with my glass, but this is a pretty food friendly Mourvedre.  Its not just a big ball of muscle and power.  This would be great with just about anything on the grill.

As a final side note, this wine is imported by Kermit Lynch who has even more interesting info about the Chateau on his website at http://kermitlynch.com/our_wines/chateau-la-roque/  

Cheers!     

Pan Roasted Free Range Chicken With Lemon & Sage

4 free range chicken breast halves
2 tablespoons chopped fresh sage
Juice of 1 lemon
1 tablespoon olive oil
1.5 tablespoon butter
Sea salt
Black pepper

Serves 4 to 6

This recipe is about as simple as it gets, and it's the rare recipe that I made up on the fly that didn't need any tweaking the second time around. They key is having good quality free range chicken and fresh herbs. I prefer to buy whole free range chickens and quarter them myself. When I quarter them, I debone the breast, but I leave a small portion of wing bone attached to it. This gives you the benefit of still being able to effectively brown both sides of the breast while getting some added flavor to the dish from the bone, but you could certainly make it with a fully boneless breast.

Heat oven to 350 degrees. Sprinkle sea salt and pepper on the chicken breasts while you heat the olive oil over medium high heat on a oven safe skillet, preferably cast iron. Once the oil is heated, place the breasts in the pan skin side down. Let the breasts cook until they easily release from the pan - about 6 minutes. If they don't release, they are not ready to turn. Once they release, flip the breasts in the pan and sauté for 3 minutes. Drain all but about 1 tbs of liquid from the pan and then roast in oven until chicken is cooked through - about 8 minutes. Return the skillet to the stove top over low heat. Squeeze lemon juice evenly throughout the pan and sprinkle sage throughout the pan. Add butter and melt and then spoon the liquid all over the breasts.

Remove the chicken to a cutting board and slice crosswise. Plate the slices and spoon a little bit of the sauce over the slices and serve. I served this with roasted asparagus and a Parmesan couscous and it was delicious. This dish will pair well with many whites and especially well with something with medium body and nice but not overwhelming acidity.

Home on the Range...My Free Range Chicken Rant

I must confess that I was not originally drawn to the natural and organic food movement. Free range chicken? I figured a chicken that ran around a lot would be skinny and that a fat, lazy chicken might taste a little better. Well after years of frustration randomly getting bad chicken in the grocery store, I'm here to say that I'm a believer in organic, natural, free range chicken. I'm done with pre cut up breasts, thighs, and drumsticks from a factory farm. I'm done with chicken that has seen more steroids than an NFL linebacker and more antibiotics than the Center for Disease Control.

I'd love to say my motivation was pure and for the betterment of the world and fair treatment of chickens everywhere, but the fact is that the natural, organic, free range chicken just tastes better. Regular chicken is sometimes OK and sometimes as rubbery as an old set of Goodyears. The problem is there is no telling what you'll get on the table when you look at the chicken in the store. With free range chicken I've found very consistent results. After trying numerous free range chickens I've discovered that they're always moist, juicy, delicious and never tough or rubbery.

So get to your local store and do something good for the treatment of chickens out there and try some free range chicken. Your taste buds will thank you. Free range chickens can be found at many stores, farmers markets, and most definitely at Whole Foods where I buy them.

2009 I Campi Campo Vulcano Soave Classico

Soave. Easy enough to say compared to some other Italian wines, but it kind of sounds funny doesn't it? Just saying the word makes me think of that awful Gerardo hit from the early 90's - "Rico Suave." Up until now, Soave also hasn't conjure up the greatest wine memories for me. When I think of Soave, I think back to its original heyday when my parents served it out of jugs and it was so bad that as an underage drinker, I had no desire to steal it out of their fridge. Its safe to say that these thoughts of Soave don't exactly take me to my wine happy place, but that all changed for me a couple nights ago when my new friend Melissa at 67 Wine on Manhattan's Upper West Side recommended a great Soave for me to try.

Before I get to the wine, lets talk a little about Soave in general. Soave is a wine that has suffered abuse at the hands of some larger producers as well as governing bodies, but recently a core of producers are working to produce better quality wines and increase the reputation of this region in the Veneto. There are DOC and DOCG zones in the region and both require the use of at least 70% of the Garganega grape, with many other white varietals allowed to complete the blend. The additional varietals are dependent on whether its a DOC or DOCG. There is also a "Classico" designation for wines made from grapes that are grown in the oldest parts of Soave in the hillsides.

The 2009 I Campi Campo Vulcano Soave Classico is a light straw color that moves towards clear at the edge. The nose is somewhat closed, but there are some nice citrus elements of lemon and grapefruit. On the palate you get more of the same citrus with pineapple and some other tropical fruits but without any sweetness. There is also some very interesting minerality. For me, the most enjoyable part of this wonderful Soave was the crazy cool finish. I got a really unique, refreshing, and mineral drying sensation on the top of my tongue with long lasting waves of mouthwatering acidity on the sides of my tongue on the very back of my palate. It was fascinating and like nothing else I have ever tasted. I tried this wine amongst many others in a quest to find some new white varietals that my wife and I can both enjoy. Mission accomplished with the I Campi Campo Vulcano Soave!

Pair this with a glass and some sunshine. At a price of just under $20, I'll be buying much more of this to enjoy by the pool this summer with cheese and crackers or other pre-dinner fare. It could also pair nicely with lighter chicken and fish dishes. No more thoughts of jug wine and bad 90's songs for me anymore. Thoughts of Soave can now take me to some very good places.

Cheers!

2007 Chimney Rock Cabernet Sauvignon Stags Leap District

Sometimes a glass of wine can just take you to another place and time. When that place is in the Stag's Leap District looking out across the vineyards to the Stag's Leap Palisades to the east, then I'm a pretty damn happy man. I've had the good fortune to visit Napa Valley many times, but for me there is no place that has memories quite like my visits to the Stag's Leap District. The landscape around the Silverado Trail is just beautiful, and I love that it still feels a little bit like you're off the beaten path. There are many fine wineries there, and one my favorites for the wines and the tasting room is Chimney Rock. Every time I have a glass, my mind takes me back to that beautiful place.





In your glass this outstanding Stag's Leap District Cab is a deep purple-red in color. You get aromas of black cherry, blackberry and just a hint of vanilla. In your mouth you get some fantastic fruit and just enough acid, but its really the tannins that make this wine stand out. They are somehow big and soft all at the same time, and they help frame a really nice and sneaky long finish. For me, I think this is what makes wines from the Stag's Leap District so special. When done right, they have a mouthfeel that is just wonderful and absolutely unique to this tiny little slice of Napa Valley. In 2007, Chimney Rock has clearly done it right!



From a pairing standpoint, this wine was made for grilled red meat. It would be perfect with steak, lamb, or venison. At a price of around $60, its not an everyday red, but it's well worth it for special occasions.




Cheers!

2005 Paraiso Vineyards Wedding Hill Syrah

Lest we forget, I'm here to remind everyone that there is a lot more to California wine than just Napa and Sonoma. Although those areas get the bulk of the attention and retail shelf space, there are amazing winegrowing areas scattered throughout California, including one of my favorite little AVAs, the Santa Lucia Highlands. The Santa Lucia Highlands have been a home for vineyards since the Spanish missions, but they got their real commercial start in the 1970's when a few growers put down roots there. AVA status was achieved in 1991. Many of the vineyards are planted on the edge of the Santa Lucia mountain range, and they get plenty of sun but also get cool maritime breezes that make for a nice, long growing season that is not overly hot. Pinot Noir and Chardonnay are the stars here, but they now have almost 500 acres of Riesling and about 200 acres of Syrah as well as many other varietals. One of the pioneers in the Santa Lucia Highlands was the Smith family of Paraiso, who were the first to plant Syrah in the AVA in their Wedding Hill vineyard. I'm sure glad that they made that decision.

The 2005 Paraiso Vineyards Wedding Hill Syrah is opaque garnet red in your glass with a wonderful mix of blackberry, black pepper, game and a little smoke on the nose. In your mouth, the wine has surprisingly nice weight that is not too over the top for a wine that's 14.8% alcohol. There is nice fruit up front, but the fantastic acidity and soft tannins that go with it provide structure and a nice long finish. I picked this up on a clearance deal, and I don't think there is much left out there to be had, but I will definitely be looking into some more vintages and other Syrahs from Paraiso.

Pair this with grilled red meats. A venison steak or lamp chops would be perfect. It would also work really well with some slow cooked, smoky BBQ.

Cheers!

2007 San Pedro 1865 Single Vineyard Syrah Los Quillayes Vineyard

So I must admit that for quite some time I was guilty of the crime that I see wine retailers and consumers committing all the time. Simply put, that crime is not paying enough attention to the wonderful and unique wines being made in Chile this days. It seems that in the press, on retail shelves, and in the hearts and minds of consumers, Argentina gets all the attention in South America. Don't get me wrong, I think Argentina is great, but I also think Chile is fantastic and quite a bit different from its neighbor to the east. Where Argentina is really good at one thing, Malbec (and arguably Torrontes too), Chile has an amazing diversity of microclimates in its little vertical slice of South America. Depending on where you are in Chile, you can find great wines that are really good values made from Carmenere, Cabernet Sauvignon, Sauvignon Blanc, Merlot, Syrah, Chardonnay, and even a little bit of Pinot Noir. Our recent wine rut (I say that in a good way) has been with Syrah, so I have been exploring some Chilean Syrahs to see how they hold up against the rest of the world, and the results have been pretty darn good.

The 2007 San Pedro 1865 Los Quillayes Vineyard Syrah is a deep, garnet red in your glass. When first opened, this bottle smelled a little bit like a hickory smoke bomb went off, but after about 30 minutes in decanter that settles down and you get very pleasant smoke and game along with some blackberry and just a little bit of bell pepper. On your palate, you get enjoyable but subdued blackberry fruit upfront and some smoky bacon on the finish, and the tannins are already pretty mellow. Although the alcohol is pretty high at 14.5%, the profile of this wine leans more towards the Rhone than it does Australia. It is also has some unique qualities, like that very subtle bell pepper, that just taste of Chile, and that's one of the things I really like about Chilean wine - they exude terroir.

From a pairing standpoint, this wine makes me want cheese, but it is pretty versatile. It could also go with grilled red meats or even some smoky BBQ. At a price of only $15, its a pretty strong value.

Cheers!

Chicken Saltimbocca

Chicken Saltimbocca loosely translated means chicken that jumps in your mouth. It took me trying a lot of different recipes and then trying a few variations of my own before perfecting what works for me, which is a wonderful combination of salty, sour, and earthy flavors that do jumping jacks in my mouth. The key for me is lots of fresh sage. Here's the recipe:

6 boneless chicken breasts – flattened
Approx. 30 fresh sage leaves (depends on size ) - 20 to 24 whole and the remainder finely chopped.
6 large slices of Prosciutto di Parma
6 to 12 slices Fontina Cheese – enough to cover the 6 chicken breasts
1 tablespoon butter
2 tablespoons olive oil
1/2 cup white wine
1 cup chicken stock
Juice of one fresh lemon
1 tsp Sea Salt
1 tsp Black Pepper
½ cup Flour


Mix Flour Sea Salt and Pepper together on a plate and dredge chicken in flour mixture. Heat the oil over medium high heat and brown the chicken on both sides, remove and set aside. The chicken should be almost but not quite fully cooked through at this point. Add wine and deglaze pan. Add chicken stock and simmer for approximately 10 minutes to thicken the sauce, and once thick add 1 tbs butter. While the sauce is simmering, place 3 to 4 sage leaves and a slice of prosciutto on each chicken breast, and then cover with Fontina cheese – use enough slices to almost fully cover the chicken. Once the sauce is thickened, return the chicken to the pan and cook for an additional 2 to 3 minutes until the cheese is melted. Add the chopped sage and lemon juice and then serve the chicken with the pan juices spooned over it. I like to serve this with some linguine with garlic and olive oil on the side.

This dish can go a lot of different ways with the wine pairing. The sauce and the chicken tend to pair well with whites that have some nice acid to them, but for me the prosciutto combined with this just begs for a nice light to medium bodied acidic red like a Barbera d’Alba. As long as you don’t choose something too heavy, I don’t think you can go wrong here.

Cheers!

Girard Petite Sirah 2009 Napa Valley

Over the last month or two we have been drinking a whole lot of Syrah, so I figured why not open and write about a bottle of Petite Sirah. Petite Sirah or Durif, as it was called in France, is the offspring of Syrah and Peloursin, that was developed in the Rhone valley but never really had much success there. When brought to California, however, the grape thrived. Petite Sirah typically has very small berries, which result is a lot of color, flavor, and tannins. These are wines that can pack a whole lot of punch due to all that dark skin.

One of my very favorite examples of Petite Sirah year in and year out is the Napa Valley Petite Sirah from Girard. The 2009 vintage is intense, opaque purple in your glass. The bouquet brings black raspberry fruit along with some cherry pie, but it also has notes of vanilla, lavender, and spice. In your mouth you get a big blast of up front fruit that is dominated by black raspberry. On the mid-palate you get a little bit of very pleasant spice. Then a wave of mouthwatering acidity and some bold tannins take you for a hedonistic ride to the finish. There is nothing subtle about this wine at all, but with all the fruit, acid, and tannins working together, there is a nice balance and structure to this somewhat complex Petite Sirah. For a price tag in the mid $20's, this is a real crowd pleaser that has something for everyone.

As far as food goes, this big, bold Petite Sirah wants some big and bold food. Get me something that has the fat and flavor to stand up to all those tannins and fruit. This would be fantastic with some slow smoked baby back ribs or a juicy cheeseburger. Its early in the AM as I write this, but I'm already thinking about firing up the grill and popping the cork on another bottle this afternoon. Sitting outside on this ridiculously warm spring day with a big ol' cheeseburger and a glass of Girard Petite Sirah sounds just a little bit like paradise.

Cheers!

Domaine Louis Cheze Caroline Cuvée Prestige Saint-Joseph 2009

Here I am writing about Syrah again We've been trying a whole bunch from all over the world, and one of the best places in the world for Syrah is the Northern Rhone. The wines of Hermitage and Cote Rotie get a whole lot more press, but there are also some very good wines and values to be found in Saint-Joseph. Geographically, Saint-Joseph is the largest AOC in the Northern Rhone, and it stretches 30 plus miles from Cornas in the south, where it is right across the river from Hermitage and Crozes-Hermitage, all the way up to Condrieu in the North. It's boundaries have changed a few times, but recently they have reduced the size of the AOC and eliminated some areas that are not as desirable as the sloping vineyards near the Rhone river. The red wines of Saint-Joseph are all Syrah, and the expression varies depending upon what part of the region the grape are grown in. Safe to say, though, that as a rule, these are cool climate, food friendly Syrah's that are much more subdued than your typical Australian Shiraz.

The Domaine Louis Cheze Caroline is a fantastic example of what a great Saint-Joseph can be. Deep, reddish purple in your glass, the wine brings aromas of blackberry and plum with some floral notes and leather as well as some mild spice. There is quite a bit wrapped up into that bouquet so take your time and enjoy it. In your mouth you get fantastic blackberry fruit that is backed up with great acidity and mild, well integrated tannins. It's also important to note that the weight is pretty light for Syrah. That lighter weight and the structure provided by the acid and the tannins make this a really food friendly Syrah, that will pair nicely with a wide variety of meals.

Suggested pairings for the Louis Cheze Caroline are varied. This could work with the traditional grilled red meats or aged cheeses, but it's delicate and balanced enough to work with some lighter fare. I found myself wanting a seared tuna steak or even some grilled salmon to go with this. It could also work well with some pork dishes.

It's not an easy wine to find, but I got a nice clearance deal and picked these up for $29 a bottle, which was an absolute steal for this delicious wine. If you can find it, definitely give it a try. You won't be disappointed.

Cheers!

Hughes Family Vineyards Savannah Vineyard Syrah 2007

Que Syrah Syrah. We are becoming Syrah addicts, and we're OK with that. Recently, Wine Enthusiast wrote an interesting article about Syrah being the red skinned stepchild of California grapes. The writer argues that with so much attention and money showered on Cabernet Sauvignon, Pinot Noir, and Merlot, it is a tough decision for any person or company to decide to plant a vineyard with Syrah. The article stated that Syrah just can't command the price in the market that Cabernet and Pinot can, and therefore not that many vintners are growing and bottling it. Furthermore, those who are, are having trouble selling it. This is all bad news for the wineries, but it has been good news for consumers who are scouring their local wine shops or the internet for values. It is also interesting to note that although California Syrah can't command the same price as other California reds, it can produce some really wonderful wines, and these wines often walk a fine line somewhere between the subdued Syrahs of the Northern Rhone and the Aussie fruit bombs.

Today's subject is a real world example of the Wine Enthusiast story. The Hughes Family Vineyards Savannah Vineyard Syrah 2007 retails for $40, but I got it in a clearance sale for half that price. Deep purple in color, the wine brings aromas of cherry and blackberry fruit, black pepper, and the gamy, meaty quality that is so uniquely Syrah. In your mouth you get delicious cherry fruit with great acidity and very well integrated tannins. It is definitely a full bodied wine, but I'm pleased to say it doesn't have any of that heavy, syrupy feel that is so typical of Aussie Shiraz. The up front fruit, the acidity, and the tannins all slowly combine and linger on the palate in what is a fantastic finish. Overall, this is a very nice Syrah, and to me it embodies what California Syrah should be. Its a more easily approachable than Northern Rhone Syrahs (which I do love by the way) with a little more up front fruit, but it is much more than just a fruit explosion on the front end. There is some structure and balance that make this a really nice wine.

From a food standpoint, this would be a great wine to pair with grilled red meats - especially game. It would work beautifully with a rack of lamb or some grilled venison. It would also pair nicely with some good old fashioned BBQ. The Hughes Family Vineyards Savannah Vineyard Syrah is a decent value at $40 and a phenomenal value at $20. I'm kicking myself for not buying a lot more than the 4 bottles that I bought at that limited time only price.

Cheers!

Girard Artistry Napa Valley 2008

Recently a friend of ours asked what California wines we can recommend for someone who likes Bordeaux blends much more than typical California Cabs. As it turns out I just recently tasted the 2008 vintage of Girard Winery's Artistry blend, which is year in and year out a great Bordeaux style blend. It is a wine that gives plenty of fruit for those who like California Cabernets, but it is very clearly a Bordeaux style blend that strives to bring some balance and finesse.

The 2008 Artistry is purple red in your glass. Made from 59% Cabernet Sauvigonon, 19% Cabernet Franc, 11% Malbec, 6% Merlot, and 5% Petit Verdot that is aged in 50% new and 50% once used French oak, the wine brings plenty of the classic Napa Cab blackberry and cassis aromas. Underneath that, though, there are layers of plum, cedar, and some mild earthy and spicy nuances. On the palate, you get more of the same blackberry and cassis with an added element of black cherry to go along with it. Very well integrated tannins and decent acidity bring some structure to the blend, and the finish has some nice length to it. This is a wine that you can enjoy as you smell it, sip it, and as the complex flavors linger on your palate.

Overall, this is a really nice wine for the price, which ranges in the low to high $30s depending on where you are. The up front fruit is outstanding, and it has plenty of structure and complexity to back that up. It would pair well with a nice steak or any grilled red meats.

Finally, I can't write about Girard without mentioning that it is one of my absolute favorite stops in Napa Valley. Their tasting room is right in the heart of Yountville and is one of the most enjoyable, relaxing tasting rooms you will find in Napa Valley. If you're out that way, definitely stop in to see them.

Cheers!

Vinosio Taurasi 2005

Italy gets so much acclaim and deservedly so for its Brunellos, Barolos, and Super Tuscans, but there are so many other good wines and regions throughout this relatively small country. One of my favorites that I'm enjoying more and more these days is Aglianico, which is a very late ripening grape that is only grown effectively in the southernmost parts of Italy. The grape itself is Greek in origin - Aglianico is thought to be a corruption of the word Ellenico which is Italian for Hellenic. It is a very dark skinned grape that makes powerful wines that when grown properly also exhibit great finesse.

Perhaps the greatest expressions of the Aglianico grape come in the DOCG of Taurasi. Located east of Napoli in Campania, Taurasi was granted DOC status in 1970 and DOCG status in 1993. The Aglianico grapes for Taurasi wines are typically grown on the hillsides of the region in volcanic soils at elevation of 1300 feet or higher. The wines ripen so late in the region that they are sometime picked in the snow, and the combination of high summer temperatures, cool nights, and long growing season makes for wines that are bold and powerful but with great acidity, finesse, and aging potential.

The Vinosia Taurasi 2005 is very dark purple in your glass. The nose brings a wild assortment of earthy aromas. I get some cedar, cola, and fresh earth along with caramel and blackberry in the bouquet, and there is probably more there that I'm missing, which is part of what makes this wine so interesting. On the palate, the fruit is a slightly sour blackberry. This is not the sweet blackberry jam that comes through on so many wines. This is the taste of imperfect fresh blackberries that are OK but not overly sweet. I don't love this on my fresh blackberries, but it is absolutely fantastic in this wine. This Taurasi, like most that are done well, also has great acidity. This acidity makes for a subtle but long finish and I believe this gives it the potential to age for many more years. At a price of $23, this is a relative steal compared to most Taurasis of this quality.

I had this with a venison ragout over homemade pappardelle, and it was absolutely perfect. This is a powerful but food friendly wine that will pair beautifully with just about any red meats.

Cheers!

Tempo Morellino di Scansano 2008

Just when I thought I was beginning to figure out Italian wines and especially Tuscan reds, along came this fantastic little find from Morellino di Scansano. This little known region (well at least for me) is in Southwest Tuscany. South and west of better know regions for Sangiovese like Chianti Classico, Montalcino, and Montepulciano and a little east of the better know parts of the coastal region of Maremma, known for its Super Tuscans which generally include more Cabernet and Merlot than Sangiovese, the Morellino di Scansano region makes wines that are primarily Sangiovese. In fact, the DOCG requires that all reds from the region must have at least 85% Sangiovese, which is more than the 80% that Chianti Classico or the 75% that Chianti requires. A relatively young region, Morello di Scansano achieved DOC status in 1978 with 10 producers, and they were given DOCG status in 2007. Today there are over 200 producers in this region which seems to be a well kept secret.

The land itself has quite a bit of variety as you move throughout the region. In the west, where you get relatively close to the sea, elevations are as low as 30 feet above seal level, and as you move east you will see vines planted in vineyards as high as 1500 feet. Soils also vary throughout the region and are often a mix of limestone, sandstone, rock or clay.

The Tempo Morellino di Scansano 2008, which is produced by Terre di Talamo is produced from vineyards near the coast that have rock, limestone, and sandstone on the surface with a layer of clay lower down that helps the vines survive the hot, dry summers. In your glass, the wine is garnet red in color. The nose is dominated by cherry fruit but has some undertones of cedar as well as some bell pepper. In your mouth, you get cherry, sour cherry, and red currant with very mild tannins. The very nice, balanced acidity helps this wine to linger quietly on your palate for quite some time. Overall, this is a very pleasant wine, that is well worth the $15.99 price that I paid for it.

Pair this with traditional Italian fare. Pasta with meatballs or sausage, grilled red meats, or even Osso Bucco would be delicious with this nice little find from Morellino di Scansano.

Cheers!

Chateau Arnauton Fronsac 2009

Its time for another in my fall series of Bordeaux bargains. I've made it my mission this fall to discover great values from Bordeaux, and the latest one that I found is the Chateau Arnauton Fronsac 2009.

In your glass, the Chateua Arnauton Fronsac is purple red in color. Made from 98% Merlot and 2% Cabernet Franc grapes that are grown in some of the highest elevations in the right bank of Bordeaux, the wine brings aromas of blackberry and black cherry fruit with a subtle herbal element. In your mouth you get really nice black fruit that is consistent with the bouquet. The wine has a very silky mouthfeel with soft tannins, and the finish is not overwhelming but has some very nice length to it.

Overall, you get some really outstanding fruit for a Bordeaux. This is yet another very good offering from the 2009 vintage which is looking to be a real winner, and surprisingly this is pretty much ready to drink now given some time in decanter.

From a pairing standpoint, this wine wants rich stews or grilled red meats, and for my money, the silky mouthfeel and flavors of good Merlot are made for rack of lamb. Try it with this if you'd like a really good pairing http://acoupleofwines.blogspot.com/2009/12/roassted-rack-of-lamb-wbalsamic-demi.html

Cheers!

Chateau Larose Trintaudon Haut-Medoc 2005

After a long hiatus due to a nasty cold that had my taste buds and sense of smell pretty much out of order, its time to pick up on my series of Bordeaux bargains. Today's subject comes from the rather large region of Haut-Medoc, which can produce a pretty wide variety of wines that come from varying degrees of Cabernet Sauvignon and Merlot along with other Bordeaux varietals in small amounts for blending.

The Chateau Larose Trintaudon Haut-Medoc 2005 is garnet red in color and brings aromas of cassis and black cherry fruit along with a pleasant earthiness with some herbs and just the slightest bit of barnyard. In your mouth you get more cassis and black cherries that is balanced by some nice acidity and very well integrated tannins. The finish also brings a hint of sweet vanilla to go with the tannins in this full bodied, but not overpowering wine. Overall, you get a fantastic combination of fruit tempered with some subtle earth - just how I like my Bordeaux.

I drank this with red wine braised short ribs, and it made for a phenomenal pairing. It would also go well with grilled steak or rack of lamb, and at a price point of $15 for the wine, you can afford to splurge on your butcher's best.

Cheers!

Montes Alpha Syrah 2007

Terroir. It's that French word that no one really understands until they actually experience it for themselves. What does it mean? Loosely translated it means a sense of place. Flesh it out a little bit, and it refers to the idea that every wine that exhibits it comes from a specific and unique vineyard site that has its own special combination of soil, sunlight exposure, elevation, daytime and night time temperatures, and other factors that makes wine from that site different from any other wine in the world. Sounds a bit like an over-romanticized ideal or a marketing scheme doesn't it? Any one who is serious about wine and has experienced it will tell you pretty emphatically that it's not.

For those who don't believe in terroir, I would recommend going to your local wine shop and getting a Malbec from Cahors in France and then getting a similarly priced Malbec from Mendoza in Argentina. The same grape that was transplanted to Argentina from Cahors will produce wines that are quite different based primarily on the grapes being grown in a very different place. Once you can accept terroir on the grand scale of one wine region vs. another with the same grapes, it is a lot easier to start recognizing the nuances of terroir on a smaller scale.

Oh well, that's enough for my rant on terroir, lets get to the 2007 Montes Alpha Syrah. The wine comes from the Apalta Vineyard in the Colchagua Valley of Chile. It is 90% Syrah with 7% Cabernet Sauvignon and 3% Viognier that see a year of aging in French oak. The wine is deep purple-red in color and was tasted after 30 minutes in decanter. The complex nose is dominated by aromas of fresh earth, herbs, and pepper, but underneath that initial layer is some very nice but subtle black fruit aromas. In your mouth you get some black cherry fruit with some peppery spice that is rounded out by still somewhat firm and earthy tannins that should relax over the next few years. This is a Syrah that should drink well for many years to come, but it's drinking pretty well now if it's given some decanting.

Overall, this is a very nice Chilean Syrah that tastes like good Syrah should, but also just tastes a whole lot like Chile. It exhibits some excellent Chilean terroir, and would go very well with a flank steak with a red chimichurri or any grilled red meats. At a price of just under $20, it is money well spent.

Cheers!

Chateua Beaulieu Comtes de Tastes Bordeaux Superieur 2009

Bordeaux. It can mean so many things. To some it brings thoughts of wines that are unattainable for most. First growth Bordeaux are often hundreds if not thousands of dollars per bottle. Only industry insiders and the wealthy are really going to get a taste of most of these wines. Even second growth Bordeaux can be pretty darn expensive, but that doesn't mean that there aren't values to be found. In fact, the same argument could be made to a lesser degree about many other regions. Look at Napa - how many of us have actually tasted Screaming Eagle or Harlan Estate's best offerings? There are now probably hundreds of Cabs that cost more than $100 a bottle, and the same could be said for key regions in Italy and Spain. For some reason, though, either its just me or the wine world in general is obsessed with the high end of Bordeaux. Although we would love to get a taste of any vintage of Chateau Petrus, we don't have the thousands of dollars or the right well placed friends necessary to do it. So as things stand for us now, we're making it our mission to find bargains in Bordeaux. We may have to taste through a few bottles of bad wine to discover them, but discover them we will. We won't write about the bad ones, but we will be highlighting a number of Bordeaux bargains on A Couple of Wines over the next few months.

Today we are looking at a Bordeaux Superieur 2009 from Chateau Beaulieu Comtes de Tastes 2009, which comes from the the area of Salignac on the Right Bank. In your glass the wine is garnet red in color. Aromas of black cherry and blackberry fruit are there for your enjoyment along with some cola and fall leaves. On the palate, you are hit up front with black cherry fruit that dominates, but there is also some blackberry. After the fruit starts to fade, you get the fine tannins, which were very enjoyable after 45 minutes in decanter. The wine has a medium body with a very reasonable 13.7% alcohol. What really makes this wine interesting, though, is the finish which brings some mild but really nice earthy elements. Overall this is a very nice and well balanced wine for the $15 that we paid for it. I bought a few bottles of this, and it will be interesting to see how it develops over time. Given some time in decanter, though, this is a 2009 Bordeaux that you can drink now.

From a pairing standpoint, this would be great with traditional French fare such as Coq Au Vin or beef stew. It would also go very nicely with lamb or steak.

Cheers!

Chateau Croix-Mouton Jean-Philippe Janoueix Bordeaux Superieur 2009

For a guy who thinks of himself as pretty knowledgeable about wine and many wine regions across the world, I must confess that I still get overwhelmed when trying to find values from Bordeaux. I'm not sure why, but somehow I find the whole classification system and the many subregions within Bordeaux to be pretty confusing. The fact that by law they can hardly put any information on the label doesn't help matters either. Regardless, Bordeaux makes some incredible wines that can have rare combinations of power and finesse. They can bring beautiful fruit without all the weight that so many Cabernets and Merlots from other regions have. The earthy quality can be great, but in full disclosure I will confess that we don't love wines that get overwhelmingly earthy and especially don't like the wet animal smell that some Bordeaux wines exhibit.

The well known, classified growths are somewhat easier to figure out, but they cost a pretty penny. My goal over the next few months is to discover some really good Bordeaux values that can be had for under $20/bottle. This is the first in a series of Bordeaux under $20 reviews that I will be posting at least twice a month for the remainder of 2011.

The Chatuea Croix-Martin Jean-Phillipe Janoueix 2009 Bordeaux Superieur is made from 87% Merlot and 12% Cabernet Franc with 1 % Petit Verdot that is aged in 33% new French oak and the rest 1 year old oak. The wine was decanted for approximately 45 minutes before tasting. In your glass the wine is garnet red in color. The nose brings blackberries and black cherry with a nice, leathery element to it. On the palate the fruit is a little more subdued but absolutely delicious. The fruit you get up front is nicely balanced by the perfect acidity and fine tannins. The finish has some length to it and brings a subtle earthy element. For $15 a bottle this is one heck of a bottle of wine.

From a pairing standpoint, this is not over the top and has a medium body that makes it pretty flexible. It would work perfectly with Coq Au Vin or a nice stew, but would also go well with grilled red meats or an assortment of cheese.

Cheers!

Novy 2007 Christensen Family Vineyard Russian River Valley Syrah

Back in July we wrote about our thoughts on Syrah vs. Shiraz http://acoupleofwines.blogspot.com/2011/07/domaine-des-entrefaux-crozes-hermitage.html and our finally coming to grips with the fact that we really prefer Syrah to Shiraz. Since then, I find myself drinking more and more of it, although I sure wish it was easier to find good values in stores. Recently I found a couple nice Syrah's from Novy Family Wines at one of my local retailers and decided to give them a shot.

Novy Family Wines, based in Santa Rosa, was born out of the same family as Siduri Wines. Where Siduri specializes in Pinot Noir, Novy started a second winery to work with other varietals, and they focus most of their efforts on Syrah. What's really interesting to me about Novy, is that the majority of their wines are from single vineyards. Their winemaking philosophy is a non-interventionist one that looks to produce wine that is unique to the vineyard from which it came. To me, this is what makes a great Syrah. The individual character and fine nuances of flavor that the terroir brings is what makes the wine special.

In your glass, the wine is purple-red in color. The bouquet has some complexity to it, and it brings aromas of black raspberry and black cherry fruit along with some pepper and earth. On the palate, you get more of the same black raspberry fruit, but the cherry element leans more towards a mix of black and sour cherries. You also get some pepper and spice as well. The tannins are mild and well integrated, and the acidity is just about perfect. Best of all, all of this goodness just lingers on your palate for quite some time in what is a fantastic finish.

We enjoyed this Syrah with some smoked baby back ribs, and it worked beautifully with the BBQ. It would also work very well with just about any grilled red meats or even pork. The acidity makes it food friendly enough to be really versatile. Overall, this is one heck of a bottle of wine with a price point of around $19, and I'm really looking forward to trying some more wines from Novy Family!

Cheers!

El Chaparral de Vega Sindoa Navarra 2008

I may begin to sound like a broken record when I talk about this, but I continue to be amazed by just how many little known wine regions in Spain are producing great wines and amazing values. Slowly but surely, wines from Jumilla, Montsant, Toro, Ribera del Duero, Rias Baixas, Calatayud, and others are starting to find their way onto the shelves of American retailers. Thanks to one of my favorite NYC wine shops, Despana Vinos Y Mas, in Soho I am able to get a wide variety of wines from all these regions as well as some gems from many other Spanish regions. Today's subject is an old vine Garnacha from the Navarra region of North Central Spain. Navarra neighbors the much more well known region of Rioja, and Navarra's fame as a region so far has a lot more to do with bull fighting than it does wine. Pamplona, famous for the festival of San Fermin and the annual running of the bulls, is in the region, although it is just a few miles north of the official D.O. Navarra boundary.

Most of the grapes grown in Navarra are red varietals, and Garnacha and Tempranillo make up over three quarters of the plantings in the region. The D.O. also allows Graciano, Mazuelo, Merlot, and Cabernet Sauvignon as well as a couple white varietals. Historically the region made a lot of rose wines or rosados as the Spanish call them, but in recent years they have moved away from high yield, not so great rosados to lower yield and high quality reds. Like Rioja to the west, Navarra not only has wines that are all Tempranillo or all Garnacha, but also many blends that have both or other blending grapes included. Soils in the region typically have gravel and chalky limestone, but there is a wide range of altitudes that produce very different results in different microclimates within the region.

Unfortunately Navarra wines are still pretty difficult to find, but the few that I have been able to source here in the US have all been quite good. Hopefully as more people discover these hidden gems, more importers and retailers will start bringing these wines to a wine shop near you. For now we will have to live with what we can find, like the outstanding El Chaparral de Vega Sindoa Navarra.

In your glass the wine is deep garnet red in color. It brings great blackberry and raspberry fruit on the nose along with some caramel and a subtle and pleasant earthiness. In your mouth the wine has much less weight than I expected based on the intense color and bouquet. The flavors include some delicious mixed red and black berries along with some sour cherry fruit. This is all balanced against a frame of smooth tannins, great acidity and pleasant minerality. This is a wine that is built for food. It has the tannins to stand up to grilled red meats, but a light enough weight and the right balance to go with a wide variety of food. It would work well with any Spanish tapas and is perfect for a 12 month or older aged Manchego cheese.

Overall this wine is a really food friendly red that is very versatile and can be had for about $15. Go get this one by the case! Its not easy to find this complete and well balanced a wine for this price.

Cheers!

Beso de Vino Seleccion 2009 Carinena

A few weeks ago I wrote this little story http://acoupleofwines.blogspot.com/2011/07/domaine-des-entrefaux-crozes-hermitage.html about Syrah vs. Shiraz and the fact that I really enjoy Syrah from around the world more than I like Aussie Shiraz. I'm still not quite sure why this is, but it seems to play out pretty consistently for me and my and wife. One theory I have is that Aussie Shiraz tends to be 100% Shiraz or close to it and that other examples around the world will blend in some Grenache/Garnacha or other grape varietals and that the addition of additional grapes adds more depth and interest to Syrah.

Today I'm writing about a Syrah and Garnacha blend from the rather obscure Carinena region of north central Spain. With this wine the Syrah is the lead actor, but the Garnacha plays a small but important supporting role making up 15% of the blend that is aged in French oak for 3 months before bottling. The Beso de Vino Seleccion 2009 is a deep purple-red color in your glass and brings aromas of blackberries and blueberry pie along with some mild pepper and spice. There are also some very subtle caramel notes on the nose. In your glass, the blueberry pie has faded away, but the blackberry and the mellow pepper and spice from the nose stay right there for you to enjoy. With at least 30 minutes in decanter, the tannins are certainly present, but also soft and very pleasant. Overall, this wine is really nice for a price tag just under $10, and I highly recommend it for everyday drinking.

From a pairing standpoint, I wouldn't put this with your best Filet Mignon, but it would be perfect for everyday grilled red meats like flank steak, a cheeseburger, or even some nice smoky pulled pork. So for $10 or less, go get yourself a bottle and fire up the BBQ for some backyard fun.

Cheers!

Juan Gil Jumilla 2008

I've said it before and I'll say it again. With all due respect to Argentina, the best values in the wine world these days are coming out of Spain. Spain is a country whose winemaking pedigree goes back thousands of years. Until recently most parts of Spain including Jumilla, were focused on quantity rather than quality and although they produced a lot of wine, the wine itself was mostly made by large industrial cooperatives destined for a box or a jug.

Jumilla is one of many up and coming regions in Spain that I just love for great values. It was one of the last regions in Europe to be hit by the phylloxera bug and the plague that hit it actually resulted in some good. After being devastated by phylloxera in 1989, Jumilla's production was reduced to one third of what it was, and the local growers and bodegas quickly had to find a way to transform their business. Some of them had the crazy idea of selling less but better wine with a focus on fine wine instead of bulk production. In a way, phylloxera almost forced the local wineries to focus more on quality. I'm here to say I'm happy it happened.

Although the D.O. allows some other grape varieties, 85% of what is grown in Jumilla is Monastrell. This is a native Spanish grape that is called Mourvedre in France and most of the rest of the world. Monastrell based wines tend to be big, ripe, and fruity, and at their best there can be a lot behind all that great fruit.

The Juan Gil Jumilla 2008 is a deep, dark, purple-red in color. The Monastrell grapes are harvested from 40 year old vines (some of the lucky wines that made it through the phylloxera invasion) grown in chalky, rocky soils, and the wine is aged for 12 months in French oak before bottling. The nose brings aromas of blackberry and black raspberry with a hint of blueberry jam and leather. In your mouth the dark berry fruit is just fantastic and is joined by some black cherry flavors. Some structure is provided by the tannins that follow all that juicy fruit. The fruit rides these tannins like a slow-building wave into a finish that has some length to it.

I had the Juan Gil Jumilla with a big old juicy cheeseburger and somehow I just love Jumilla with burgers. It would also work great with any grilled red meats or even some authentic smoky BBQ. At a price of around $14, this is a really good value, and it breaks my own personal norm of generally not liking wines that are 15% alchohol or more. I definitely recommend letting this decant for an hour or so before drinking, but if you give it some breathing time it's really tasty.

Cheers!

Atteca Old Vines Garnacha Calatayud 2008

I am admittedly a huge fan of Spain and Garnacha or Grenache as the French call it, and I love the different expressions of this grape that you will find from varied terroirs in different parts of the world. This native Spanish grape makes wines that are varied in flavors, body, and other characteristics, but to me so many delicious examples can be found throughout the wine world but especially in northeast Spain and southern France. Flavors can range from light red berries to intense dark fruits with all sorts of other elements mixed in. Garnacha is also believed to be heavily influenced by the age of the vines. Many Garnachas claim to be made from "old vines" which is a term that is hard to define, but I found many of these old vine Garnachas to be easy to enjoy.

The Atteca Old Vines Garnacha is made from grapes grown in a hillside vineyard 3000 feet above sea level in the little known but up and coming region of Calatayud. The vineyard was first planted in the late 19th century and many of the vines are 80 years old or even older. In your glass the wine has a very deep garnet color that is slightly tinted purple. The nose brings mixed red and black berries with a pleasant herbal element that I might call garrigue if this were a Southern Rhone Grenache. On the palate I get some really nice blackberry and black cherry fruit that is backed up by very nice tannins. There is also a nice mineral element that really comes through on the rather long finish.

Overall this is a great wine with some up very nice fruit up front and a rocking finish! I would put this up against a lot of $30 to $50 Priorats or Chateuneuf-du-Papes, and I picked this up for $15! This is a great value that would pair very nicely with grilled red meats. Go get yourself a bottle and a nice steak and enjoy!

Cheers!

Domaine des Entrefaux Crozes Hermitage 2009

Its time for me to start admitting to myself that I really enjoy Syrah. It's a grape that can make some really wonderful wines when grown in the right terroir by a winemaker who is on their game. The parts of the world that I've found that are making great Syrah are not all that plentiful, but there are a few. The Northern Rhone in France is certainly leading the pack, but Ive also seen some nice Syrah's from Washington, California (results are mixed here but there are some good ones), and even Spain and South America.

You'll notice that I don't have Australia on my list, which is the second largest producer of Syrah (or Shiraz as they call it) in the world after France. Although they make a lot of Syrah/Shiraz, there isn't too much of it that I've found to be great. In fact, I find most of their Shiraz to be over extracted, one dimensional, and frankly pretty boring and uninspiring. Now my point here isn't to pick on my mates Down Under or inspire people to throw a boomerang at the nearest kangaroo, but I do want people to think about Syrah and not just Shiraz. In the US, wine retailers sell a whole lot more Shiraz than we do Syrah, and many consumers only know Shiraz in the Aussie style. If you fall into this group, give a Syrah from Washington or Argentina a try, and you might find a very different wine than the Shiraz you know. Better yet, try something from the Northern Rhone like the Domaine des Entrefaux Crozes Hermitage 2009.

In your glass, the Domaine des Entrefaux Crozes Hermitage 2009 is a dark purple-red in color. The nose brings cassis and plum with some spice and black pepper. On the palate you get more of the plum and berry fruit, but the fruit is pretty subdued and complemented by some spice. The wine has a very healthy dose of acidity and mild to medium tannins that linger quietly on the very long finish.

Overall, this is a very nice bottle that can be found for just under $20. It is extremely well balanced and more old world in style, and it will pair nicely with a wide variety of meals. So go out and give a Syrah a try, and if you're already a fan of Syrah as opposed to Shiraz, I think you will probably enjoy this one.

Cheers!

Valdrinal Crianza Ribera Del Duero 2004

Although there are many great regions in Spain for Tempranillo, Tinto Fino, or any of the many names that different parts of Spain call this varietal, I have to say that for my money Ribera del Duero gives me the most bang for my buck. This example from the 2004 vintage is no exception to that rule, and delivers whole lot of bold, juicy flavor with finesse for a mere $14.

Made from 100% Tinto Fino that is aged in French and American oak for 12 months, the Valdrinal Crianza Ribera del Duero 2004 is deep garnet red in color. The nose brings cherry and dark plum fruit with an earthy element that brings an added dimension to the bouquet. On the palate you get a healthy dose of cherry fruit up front with notes of earth, cedar, and spice on the finish. Acidity that is just right and very nice tannins that are clearly present but not overwhelming make this a well balanced, very food friendly wine.

Overall, this is one heck of a bargain that brings a fantastic balance between fruit and finesse for under $15! This wine would work very well with a wide variety of dishes, but like any really good Spanish wine, it leaves me wanting some Jamon Iberico, Manchego and Zamarano cheese, and other delicious hot or cold tapas.

On a side note, I got this from the new Stew Leonard's store in Carle Place, NY where the staff was friendly and helpful and very knowledgeable. The key to any good wine store is a knowledgeable staff.

Cheers!

Pete

Domaine Constant-Duquesnoy Vinsobres 2008

Vinsobres is a relative newcomer on the Southern Rhone scene that is producing some very nice wines. For many years wines from this area were simply Cotes-du-Rhone, but after many years of effort Vinsobres was given its own AOC status in 2005. Domaine Constant-Duquesnoy was established around the same time by Gerard Constant and Denise Duquesnoy who acquired the former Domain Les Ausselons and developed the great potential that was in the vineyard there.

The vineyard itself ranges from about 800 to 1350 feet in altitude, with 3/4 of the land being steeply sloped with terraced vines. The earth is a mix of alluvial soils and limestone pebbles that is planted with 65% Grenache and 35% Syrah with the age of the vines ranging from 6 to 50 years. In a short amount of time, the Domaine has put out some really good offerings, and the 2008 Vinsobres is no exception.

The Domaine Constant-Duquesnoy Vinsobres 2008 is an almost opaque, very dark red in your glass. The nose brings cassis and some plum with undertones of leather and earth. On the palate you get beautiful blackberry fruit initially that is followed by some very pleasant stony minerality on the finish. The wine is full bodied without being overdone or syrupy which is somewhat surprising considering the 15% alcohol content, and the tannins are very well integrated.

Overall, this wine is a really nice value that I picked up for about $18. The nose is a little restrained and just teases you with its potential, but once you drink it the blackberry fruit explodes on your palate and is backed up by perfect tannins and the stony element. This would be absolutely delicious with an herbed rack of lamb on the grill.

Cheers!

Cave de Rasteau Cotes Du Rhone Villages Rasteau 2008

Trying to follow the 2007 vintage in the Southern Rhone is no easy task. I worry every time that I try 2008 and 2009 wines from the Rhone Valley that I will be disappointed after having had so many great wines from the legendary 2007 vintage. It seems thought that the values just keep coming from the Southern Rhone especially from some of the lesser known and up and coming villages scattered throughout the region.

The Cave de Rasteau Cotes du Rhone Villages Rasteau 2008, made from 70% Grenache, 20% Syrah, and 10% Syrah, is just such a value. In your glass it is medium red with a little bit of brick like color at the edge which suggests a much older wine. The nose brings mixed raspberries and strawberries with spice and a subtle earthy element. In your mouth you get much more of the same raspberry and strawberry fruit with ample spice to add some depth. The acidity is nice with mild tannins, and the finish has decent length and brings an additional element of sour cherries.

Overall, this is a nice, easy drinking wine that is perfect for everyday enjoyment at a price of $12. This would pair nicely with a grilled pork tenderloin or would certainly work well with an assortment of cheese and olives.

Cheers!

Vega Escal Priorat 2006

I am a lover of all things Spanish, but I especially love Spanish food and wine. Many months ago I discovered Despana, a fantastic and authentic Spanish food shop on Broome St in New York City that carries everything from Bomba rice and piquillo peppers to Jamon Serrano and a huge assortment of Spanish cheese. I make a point of stopping in to stock up on goodies every few weeks. Recently on one of my trips I discovered to my delight that they opened up a wine store next door. Despana Vinos y Mas is a small wine shop that carries a huge selection of Spanish wine. Their cozy little shop has over 400 different bottles of wine from all over Spain, and they are very knowledgeable about their wine and the many fantastic and varied wine regions in Spain. My only lament is that I was taking the train home and was only able to carry a box of six bottles back with me. Otherwise I would have walked out with 3 or 4 cases of delicious juice!

One of the first bottles I tried after coming home was the Vega Escal Priorat 2006. Priorat is one of my favorite regions, but there are so few values to be found in lower price ranges. The Vega Escal Priorat 2006 retails for about $20 which is about as low as it goes for a Priorat. The wine is made from 60% Carinena, 30% Garnacha, and 10% Syrah that is aged for 6 months in American and French oak. The wine is deep red in color and has a beautiful, intense nose of black raspberry and cherry with notes of leather and mocha. On the palate you get black raspberry, raspberry, and sour cherry fruit with a hint of dark chocolate on the finish. The acidity and nicely integrated tannins bring some structure. This is a really nice bottle of wine for right around $20.

From a pairing standpoint, this would go very nicely with a flank or hanger steak or it would certainly go well with some Jamon Iberico. If you live in the NYC area, definitely check out Desspana Vinos y Mas http://despanafinewines.com/ and pick up a bottle of this great Priorat value.

Cheers!

Charles Krug Cabernet Sauvignon Napa Valley 2008

It's pretty safe to say that the royal family of California wine is the Mondavi family. What started as a small business with Cesare Mondavi and his sons Peter and Robert has spread into something huge, and along the way there have been family dynamics playing out that could provide story lines for any of the remaining daytime soaps.

Robert Mondavi left his family's business many tears ago to start the now better known Robert Mondavi Winery which was sold to Constellation Brands. Robert's sons and daughter are each involved in different ventures now. From Robert's side of the family, you have an outstanding Reserve program from Robert Mondavi Winery, some up and coming really good Cabs from Marcia and Tim's Continuum label, and a variety of wine businesses from Michael.

Peter Mondavi's family on the other hand, has been consistently making wine under the Charles Krug label that Cesare purchased decades ago. Peter's sons Peter Jr. and Marc are more involved than ever, and I'm here to say that the results right now are fantastic. Charles Krug is consistently turning out really good Cabs in the $20 to $30 range that are delicious, balanced, and food friendly. The 2008 vintage is no exception.

In your glass the the Charles Krug Napa Valley Cabernet Sauvignon 2008 is deep purple-red in color. The nose brings blackberry and cassis with a mild floral element. This has the bouquet of a classic Napa Cab. In your mouth you get outstanding blackberry fruit up front, but this is not just just another fruit bomb. The fruit is backed up by very well integrated tannins, nice acidity, and a medium-full body that is restrained compared to so many Napa Cabs that err on the side of syrupy.

Then Charles Krug Cabernet Sauvignon 2008 is simply an outstanding value in the low $20's for a bottle. It brings plenty of fruit but also shows some restraint and it makes for an excellent pairing with any grilled red meats. It would go particularly well with a grilled tenderloin with shallot reduction. The recipe can be found here http://acoupleofwines.blogspot.com/2009/09/grilled-tenderloin-with-shallot-demi.html Treat yourself to a bottle of this delicious cab and give it a try with some nice filets.

Cheers!