This is a cheeky little simple Red Bordeaux that is earthy, light, and with a long finish. 100 percent Merlot grapes and coming from “old world” terrior gives you “stony” flavors in the front, light fruit in the middle, and finishes long with a “cassis” flavor. This is a polite wine with higher tannins and lower acid is a great compliment to cuts of beef, tomato sauces, and is even light enough to compliment robust cuts of pork and gamier meats. At about $15 a bottle this is a great French wine that has versatile applications.
Thursday, May 15, 2008
Wednesday, May 14, 2008
From before the middle ages, Cabernet Sauvignon has been known as the staple of wine as we know it. The Murphy-Goode Cabernet Sauvignon, 2005 (Alexander Valley) wine is no exception.
In the beginning you are taken away with rich, hardy aroma of mild black berry and oak. The taste is that of a rich dusty oak with black berry and slight thyme finish. Prime rib with a wine reduction sauce would complement this well.
If you’re up to a succulent hardy meal this wine would truly suit your taste at below $20.
Chianti is usually best served as a complement to many Italian dishes, and this bottle, Gabbiano Chianti 2006, is an excellent choice for taste and price. At around $10 a bottle, this mildly oaked wine offers a smooth, earthy taste that hints of cherry in proper “Old World” style. A medium balance of acid and tannins coat the tongue and keep this wine soft to the palate. The wine offers a subtle but lasting finish of sour cherry that will balance out the sweetness of a homemade tomato or Bolognese sauce, can pair well with something as bold as a roasted leg of lamb seasoned with garlic and rosemary.
Wednesday, May 7, 2008
Most wine drinkers see Bordeaux as a great black hole made up of wine speak, unimaginably high prices, and an incredibly complex system of chateaux and classifications.
Which makes this wine (about $15) all the more welcome. It's a merlot and cabernet sauvignon blend in the classic Bordeaux style, but without any of the pretensions noted above. Classic means it's not a fruit forward popsicle, full of blueberry and cola, like most inexpensive Californa merlots. Rather, it has less fruit, more earthiness, and tastes more interesting. I stumbled on this when I was looking for a red Bordeaux to use for my Cordon Bleu class tastings, and it more than filled the bill.
Serve it with most beef (hamburgers on the grill wouldn't be bad at all) and even some meatier vegetable dishes.