Issue #7 Mondo Vino
YOUR MAGAZINE FOR THE NEW ERA OF WINE DRINKING
ALSO:
AROUND THE WORLD A TOUR OF THE WORLD’S MAJOR WINE REGIONS
ARE SCREW CAPS BAD? THE SCIENCE BEHIND HANGOVERS KNOW YOUR TASTING ETIQUETTE
Letter from the Editor It has come to our attention that many of you use the Internet on a regular basis. I’m not saying this came as a surprise or that we’re Luddites who are behind the times. We are actually quite technologically savy in certain areas. For instance, if you bump into me I’ll probably be rocking my iPhone and banging away on my MacBook Pro. However, since the inception of The Second Glass we have primarily been using a medium that dates back to 1440 – thanks to Johann Gutenberg - to shout from the rooftops how much we love wine. We’ve decided this needs to change.
corks to every corner of the Earth on a daily basis. It will also allow us to connect with more people in the wine industry and share their knowledge and experiences with you.
Don’t worry, we’ll still produce and distribute printed material, but we want to focus more on electronic media. Our weekly email that comes out on Thursdays, The Wine of the Weekend, has been a huge hit. We also get emails from across the country and our very basic website gets hits from all over the globe. If we’re going to convince the world great bottles of wine don’t need great price tags, we need a medium that fits better.
Thanks to everyone for the continued support of The Second Glass and we’re excited for all of the new things to come.
Via print, we can only get you wine information, recommendation and the often-crass banter we offer six times a year. But, by utilizing the power of the Internet, we can Sabrage Champagne
In addition to the expansion of the online Second Glass, we will be hosting more local wine events. The parties we have thrown at The OtherSide Café, Ivy Restaurant and The Savant Project were all big hits. From now on, watch our website and your inbox for invitations to cool bars and restaurants around the Boston area. We’ll be holding a party every month from now on.
Cheers, Tyler Balliet Editor-in-Chief tyler@thesecondglass.com
Staff and Contributors to The Second Glass Tyler Balliet Editor-in-Chief, Publisher tyler@thesecondglass.com
Ross Evans Ad Sales Manager ross@thesecondglass.com Ari Friedland Lord Photography, Editor ari@thesecondglass.com Emily Steers Editor, Copy Editor emily@thesecondglass.com Morgan First Marketing, PR Consultant morgan@thesecondglass.com Vanessa Valenti Intern vanessa@thesecondglass.com
Jessie Pray Amy Ullman James Laurenti Michael Corbett
Staff Writers jessie@thesecondglass.com amy@thesecondglass.com james@thesecondglass.com mike@thesecondglass.com
Jody Jordan Contributors Ellen Wilson Chris Hallowell Special Guest Wine Recs By: Carol Bancroft Brook Parrot Kelly Coggins - Beverage Director Vincent Blair at Rialto in Boston, MA Luke Bauer Gabriella Opaz Ryan Opaz Spencer Balliet Graphic Assistance Emily Steers Cover Photo Model
A very special thanks to Spencer Balliet and Emily Steers for assistance with the cover and feature images. You guys totally ROCK!
Sealing the Deal Tips and Tricks to Woo the Object of Your Desire
The Panty Remover
by James Laurenti
Elio Perrone’s Bigaro is the perfect way to save a date gone wrong. Even if it‘s obvious she‘s beginning to grow bored, you can fix the situation with wine. Convince her to stick around for a glass a tasty vino. Guilelessly tell her, “I think I have something you’ll like.” She will be intrigued as her glass fills with fuzzy, pink elixir. Watch your date as she takes her first sip: her eyes will light up, her cheeks will flush, and her gasping mouth will open in a big O. The mingling delicate orange blossom flavors of Moscato and succulent raspberry-strawberry of Brachetto will more than make up for any lack of suaveness.
Vino Viagra
by Jessie Pray
The fire is crackling, Barry White is crooning, and your lover is blindfolded. You raise a glass of wine to their lips and smile as they whisper, “Cabernet? Oh no...merlot?” Ah yes, this isn’t just any romantic evening, and it certainly isn’t your ordinary blind tasting: this is the searingly hot Vino Viagra Blindfolded Taste Test for Two. Instruct your partner to pick up a couple bottles and throw some paper over the label. Set the scene: a cheese plate, some good tunes, and of course, a blindfold (a man’s tie will do in a pinch). Take turns pouring tastes for each other and attempting to decipher the different varietals. When your lips are stained purple and you’ve still got a blindfold on when the wine’s run out, its clear the game is over and everyone’s come out a winner.
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Wine News
by Vincent Blair
Get on the Riesling Bandwagon Today’s riesling is not your mother’s Liebfraumilch or Piesporter. The seeds of the 21st century are taking this grape to new levels and this food friendly wine is finally setting itself apart from the ubiquitous Chardonnay and Pinot Grigio.
Laphroaig Quarter Cask More than 200 Years ago, the only way to transport Laphroaig was in smaller, lighter casks. These diminutive barrels are in essence the newest expression of Laphroaig Quarter Cask. The casks impart the great oak influence, a creamy nose, softer, velvety taste and an enhanced smoky peat to it. The finish is creamy with zesty orange; color is Autumn Gold. This makes it a truly magnificent single malt of the month. Enjoy!
A string of great vintages coming out Germany since 2001 have catapulted Riesling into acceptance around the world. German Riesling imports to the U.S rose 27% in 2006, with sales in the U.S rising an amazing 29%. The German phenomenon has helped other Riesling producers emerge from around the world. Check out the Riesling selection at your local wine shop, it’s not what it was a few short years ago. Australia, New zealand, Alsace, Washington, California & the Finger Lakes of New York offer many different and unique styles of this noble grape ranging from bone dry to luscious sweet.
You Are What You Drink
Sale Price $62.99 List Price $69.99
Iconic California winemaker Randall Graham will include a label on the rear end of his bottles representing all ingredients in the wine starting with his next vintage of Ca’ del solo Albarino 2007 & Ca’ del Solo Muscat NV. Now we will know exactly what is in this bottle of wine. It’s kind of like when you go to the store and look at a back label of your favorite can of spam. Could this start a movement with more wineries to come? Randall was the first to take his entire 300,000 case wine production to screw caps back in 2003. Innovative Randall is at again - pushing the envelope and challenging the industry.
Champagne: Stock Up Now Time to stock up on those nice New Years deals from your favorite Champagne Houses as prices for this tiny F re n c h appellation will skyrocket. Global demand for bubbly has now out-paced supply. The dollar has been taking a beating, and U.S. prices on Champagne are going up in early 2008. New prices will be hitting your local retailers very quickly, so good luck finding that orange label under $40 anytime this year. The upside will be popping and discovering Prosecco from Italy, Cava from Spain and Sparkling from California - all which will offer even better value.
Selection Includes: All J. Lohr & Firestone Vineyard Wines on Sale 20% off for the Month of February. Wine for Dummies Selections: 2005 Teira Sauvignon Blanc $13.99 2005 Domaine du Roncée Chinon $15.99 2005 Gries Rosso $12.99 2004 Scherrer Pinot Noir $33.99 NV Sorelle Bronca Brut Prosecco $17.50 2002 Estiba I Malbec $12.99 Other BLM Selections: 2005 Lesec Costiere de Nimes $8.99 2003 Bourisett Julienas La Grange Juliard $16.95 2003 Bourisett Morgon Les Trios Porches $16.95 2000 Gran Verema Tempranillo $7.50 2005 Gabutti Boasso Barbera D’Alba $18.50 2005 Pacific Rim Dry Riesling $10.99 2 for $20.00 Closeout Specials: 2003 Lesec Cairanne Cotes du Rhone Villages VV $11.97 Net 2001 Ferrari Carano Merlot $21.97 Net 2004 Rivetti La Spinetta Moscato D’Asti $7.97 Net NV Lesec Petit Crau $6.97 Net
Taste Wine Like a Pro You may have left college, but there are still times when it seems like your wine knowledge beyond boxes and jugs is lacking. The best way to improve that pallet is to go to wine expos, liquor stores, and wine nights to taste, taste, taste.
THE SPIN
Easily the most addictive of all the four moves; it looks cool and is just plain fun. Wine is packed full of aromatic compounds that just need a little spin to come out of solution. Do: Grab the base of the glass, and gently spin it around a few times. Don’t: Spin so hard you splash wine on your shirt. I’ve done it before.
by Michael Corbett
If you stay away from these events because you don’t know the correct way to taste, don’t worry. Luckily, all it takes is four simple steps to be swirling and sipping like the pros:
THE SNIFF
After some good spinning, bring the glass to nose level and tilt to your nose to take a whiff. This can often be the most interesting part of tasting wine since different people will pick up different scents. Do: Repeat this periodically as you drink the wine – the aromas will change as the wine sits. Don’t: Make sniffing sounds. Just breathe in gently through your nose.
THE SIP
You’ve spun and sniffed a few times and now it’s time to reward yourself with a sip of the nectar of the gods. Do: Take a small sip and then pucker your lips to take in a little air. The aroma compounds that vaporize from the heat of your mouth will be carried up your nasal passage. Don’t: Gulp. We’re tasting wine here, not playing beer pong.
Need to actually say something about the wine? Here’s a list of some great terms that can describe ANY wine: * Complex * Round * Fruity * Aromatic* Smooth * Supple * Well-Balanced String these words together to really show off: “I found this wine to be complex and fruity with a smooth yet wellbalanced finish.” Swish…that was a 3-pointer!
Four Wines to Start Hoarding
by James Laurenti
I’ve seen wine collecting gone terrifyingly wrong. Oh sure, you may laugh and think I am some carping snot who loves to scoff at his friends’ off-vintages and lack of impressive bottles. Not so. I’m talking about the misconception that all wine ages as gracefully as Sophia Loren. I’m talking about bottles being stored in torrid, air condition-less wine deathtraps. I’m talking about people enthusiastically pouring me 1999 Georges Duboeuf Beaujolais Nouveau, a now-woefully revolting concoction that I wouldn’t even serve to my ex-girlfriend. Collecting is challenging, but don’t fret. Here are four sterling wines to get you going in the right direction:
THE PAWN: Protocolo Tinto ($7)
CLASSIC WHITE: 2006 Hexame Quarzit Riesling ($18)
You may think you have the self-control not to touch your prized Bordeaux for another five years, but without some pawns to protect it from your grubby little overeager hands, you may never get to enjoy it in its most sublime state.
Although most of your run-of-the-mill white wines deteriorate with age, developing flavors of wet leaves and a cabbage scented, some -- particularly the highly acidic, sweet, or semi-sweet whites -- can mature beautifully. Wines from Germany, Austria and Alsace are top candidates for collecting.
Protocolo Tinto, a Spanish wine made from Tempranillo, is the quintessential everyday red. Its medium body, tasty strawberrycherry fruit, and lightly drying grip of tannin on the finish make it suitable to serve with a myriad of dishes or just drink by itself. While meant to be consumed immediately, it’ll last at least a couple of years.
Hexamer’s 2006 Quarzit Riesling (Germany) is a solid, affordable choice. While it’s perfectly delicious now, over the next five years its aggressive acidity will mellow, and the sweet mandarin orange-peach fruit will develop into more honeyed and caramelized flavors.
CLASSIC RED: 2003 Cascina Morassino Barbaresco ($30)
DESSERT: Pedroncelli Vintage Port 2002 ($20/375mL)
When tasting a red wine, it isn’t too tricky to tell if it would benefit from aging. Age-worthy reds are almost always marked by a high level of tannin, a chemical compound which produces a drying sensation on your gums and cheeks (think over-steeped tea).
Since dessert wines are outrageously enjoyable when they’re young, they are often overlooked when collecting. However, many of these wines (Eiswein, Vintage Port, Madeira, Sauternes, etc.) can develop a whole new range of complex flavors if allowed to mature.
Attending wine tastings is a great way to scout out these wines, but, in the meantime, here’s one to give you a head start. Made in Piedmont, Italy, Cascina Morassino’s Barbaresco is a no-brainer. Up front, it has delicious black cherry fruit and clove and pepper spice, but the gripping tannins suggest that this wine, like most other Barbarescos, is built to last at least seven to ten years.
Unfortunately, most dessert wines are a bit on the pricey side. But fear not - we’ve got you covered! Check out these half bottles of port from Pedroncelli. While the wine has a pretty shy nose, there is a ton of raspberry, vanilla, and fig flavor on the palate plus some fairly raw tannins that show this wine could use some time to mellow out.
Storing Wines: Temperature: Ideally about 55 degrees, but as long as the temperature is constant, storage in 40-70 degrees should work. Possible locations: Places with good air circulation and little light--beneath the basement stairs, large closets, bomb shelters, bank safes.
The Liquid Sweater
byCarol Bancroft
and blackberry tastes and aromas of berries and spice, this wine is slightly toasty and well-balanced overall. It’s a rustic wine that’s easy and fun to drink, great on its own or paired with pizza or pasta.
WHEN IMAGINING YOU’RE VACATIONING SOMEWHERE WARM
At some point during winter, you get tired of drinking the big, heavy reds and you start to crave something light, white, and summery. Temperatures may be hovering around freezing outside, but that doesn’t mean you can’t create your own tropical haven. Let’s face it: winter is by far the longest little Malbec and Petite Verdot, the scent season. The leisurely days of sitting of black cherries and tobacco will hit your outside barefoot sipping Pinot Grigio are nose and make your mouth water. This gone. It’s cold and snowy, and while we’d wine is full of big, bold flavor: black cherry, all love to be relaxing poolside, most of blueberry, oak, leather, firm tannins, and us are scraping off our cars, bundling up, long vanilla finish. If you could bottle and waiting for it all to up the experience of being in “you probably a private library on a snowy melt away. while a fire crackles next But winter can be cozy and won’t drink a day to you, this is the wine you’d warm if you have the right lot of rosés have. wines to help chase away the chill. So settle in for some comfort food and rich, satisfying wines to warm you up.
BY THE FIRE
or Sauvignon ON MOVIE NIGHT Blancs when the Imagine: you’re snowed in with sweetie, the roads are temperatures your impassible, and really you have drop” no desire to go out anyway.
One thing winter does have over summertime is the wonderful sound and warmth of a roaring fire. It’s so relaxing to entertain your friends while listening to that crackling sound, and the 2004 Matchbook “Blockhouse” Dunnigan Hills Red ($18) is a delicious wine to try. A blend of Syrah and Tempranillo with a
What better way to spend an evening that to pop in a DVD and uncork a bottle of wine?
For a relaxing, low-key evening you might consider something like 2005 Bigi Vipra Rossa ($12), a blend of Merlot, Sangiovese and Montepulciano from Italy’s Umbria region. The poor, gravelly soil these grapes grow in causes low yields of highly concentrated fruit. With leather, spice,
Make yourself a batch of coconut shrimp and uncork a bottle of 2006 Hayman & Hill Interchange ($15). This blend of Chardonnay, Sauvignon Blanc, Muscat Canelli, Malvasia Bianca, Semillon, and Gewürtztraminer and has a tropical, floral nose with flavors of apricot and citrus. Interchange is a crisp, refreshing wine that reminds me of Conundrum (but at a much more wallet-friendly price).
Picking out a winter warmer is pretty intuitive. You probably don’t
eat a lot of heavy stews or hearty meat dishes when it’s 90 degrees out, and you probably won’t drink a lot of rosés or Sauvignon Blancs when the temperatures drop. Other great winter wines include Rioja, Pinotage, and Burgundy wines (as well as Burgundian style Pinot Noir). More generally speaking, full-bodied reds and rich, creamy whites are the way to go. Now put down that cup of coffee or tea, invite a friend over, and warm up with a glass of big California Cabernet Sauvignon instead!
What’s Up With Screw Caps?
By Michael Corbett
To answer this question, let’s start with “what’s up with corks?” Corks have been the industry standard for hundreds of years. By letting a small amount of oxygen into the bottle, the wine is allowed to slowly bottle age. The main dis-advantage of corks is a tricky chemical called TCA. If you’ve never had a “corked” wine, all you’ve missed out on is a glass of vino that smells like your grandparent’s basement on a hot day. With a screw cap, unless a winery REALLY messes up, there is virtually no chance of TCA infection. So why isn’t everyone using them? Hundreds of years of making wine with corks has lead to a predictability as to how the wine ages. Since screw caps are relatively new on the scene, winemakers are still learning how a screw cap will affect the aging process.
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As a consumer, your best bet is to buy “drink me today” wines in screw capped bottles. The prime example is a crisp, aromatic, new world style Sauvignon Blanc, for which a screwcap is arguably superior in locking in the aromas.
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The Science Behind Your Hangover by Luke Bauer
Finally, staggering out of the year’s most alcoholic season, I got around to researching the hangover. While most of us are all too familiar with the “pain phase” of our joyful imbibe-ment, most hangover knowledge is limited to a babble of “cures”, “preventative measures”, and other rubbish. I set out, through some mildly scientific hands on experimentation (drinking) and actual research to parse out something useful. So, what do we actually know? Turns out, not much. Most of the poorly funded research I was able to unearth was riddled with admonishments from MADD about the evils of consumption and equivocating sentences such as: “most scientists conjecture that...” and “though not fully understood...”. The hangover is multi faceted and the only information I was able to confirm-by which I mean “read in three separate sources and assume to be mostly accurate”--is the following:
of the dreaded acetaldehyde by turning it into acetate, the symptoms should subside. However, as is easily ascertained by pounding back a few brutal hammers, even when the BAC has reached zero, negative symptoms persist.
A hangover starts when blood alcohol levels start to fall. The brain releases compensatory neurotransmitters into the bloodstream. Since alcohol is a sedative, those neurotransmitters try to stimulate the opposite effect--waking you back up. Part of this persistence relates to little chemicals This translates to shaking hands, increased congeners--bizarre that are created as a byheart rate, mild nausea, I suspect I can product of distillation and light and sound sensitivity, etc. In reality, this first stage leave the reader fermentation. Congeners are not one chemical--they’re is rather similar to what alcoholics (the “scratching to imagine why a whole suite of things lumped under one name-their skin for imaginary but they all contribute to having embalming bugs” kind, not the “going to your hangover. The alcohol the bar to binge-drink every fluid tearing that we like is ethanol, its night” kind) suffer during ugly cousin methanol is withdrawal. around your one of the worst of the Another facet relates to circulatory system congeners. Methanol, when how your liver, a most broken down by the body, noble organ, brakes down would make you turns into formaldehyde-alcohol. Metabolization embalming fluid. I suspect produces a toxic chemical feel unpleasant. I can leave the reader called acetaldehyde. to imagine why having Acetaldehyde, when administered to embalming fluid tearing around your the human body in experiments, causes circulatory system would make you feel common hangover symptoms. Ostensibly, unpleasant. Congeners are found in far once the liver has fully metabolized all of greater numbers in the booze that tastes the alcohol in your system, ridding itself
better, e.g., scotches, red wines, congac and the like. There are fewer congeners in clear booze. Everyone drinking an dry vodka martini with a twist can sit back and laugh--until you realize that your drink doesn’t actually have any taste. Aging a wine--or anything else--removes many of these chemicals. The longer it ages, the fewer exist. So, as we all sort of assumed, the rich have it better than us. Not only does their booze taste better, it delivers a more pleasant hangover. Finally, the easiest part of the hangover to understand. Not only is alcohol a rather intense diuretic, it takes extra water to metabolize the stuff, so when you wake up, you’re incredibly dehydrated. Symptoms of dehydration? Take a guess. Where are we now, with all of this new information? Still hungover. Stay tuned for next issue’s experimental data, when we take several poor, unsuspecting subjects, buy them wine, make them drink it and then cruelly force them to fill out a survey the next morning.
Wine Tasting Party at The Savant Project January 29, 2008
old WORLD new WORLD MONDO VINO
We built a trip around the globe hitting all the major wine regions. Find out the difference between Californian, Chilean and French Cabernet Sauvignon. Learn what kinds of grapes are grown in Austria. Read why Argentine wines are so juicy and attempt to remember at least some of the regions and varietals in Italy. This is our take on the world of wine.
FRANCE by Tyler Balliet
Loire Valley There are few exceptional wines produced in this region, however, there is an abundance of good, everyday, drinking wine. The Parisian cafés and brasseries consume the bulk of these wines, leaving little for export. Loire does produce some dry, sweet, medium to full-bodied wines made from Chinon Blanc in Vouvray, which are excellent when aged and remain reasonably priced. Major Red Grapes: Cabernet Franc, Gamay Major White Grapes: Sauvignon Blanc, Chinon Blanc, Muscadet Style: • Reds made from Cabernet Franc are best when they are drank young and slightly colder than room temperature. • Whites are light and crisp, and wines from Sancerre have a good minerality.
Bordeaux Home of the heavy hitters, the Bordeaux region produces some of the most sought-after wines on the planet. The majority of the reds are quite affordable and made from a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Wines from the better wineries, however, are horded by collectors, cellared for decades, and in some instances fetch auction prices equal to that of a car. Major Red Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc Major White Grapes: Sauvignon Blanc, Semillon Style: • Left Bank reds are full, tannic, highly concentrated and require aging before uncorking. • Right Bank reds are softer with more fruit but require the equal amounts of aging to reach their true potential. • White wines are light, crisp and refreshing, with the exception of Sauterne, which produces full, rich dessert wines considered by many to be the best in the world.
Rhône Valley Between the cooler, continental Northern Rhône and the warmer, Mediterranean Southern Rhône, this region produces world-class wines that are a hair less expensive than it’s cousins in Bordeaux and Burgundy. The Northern Rhône is generally known for more serious wines, while the Southern Rhône generally produces simpler, less expensive wines blended from multiple grapes. The major exception to this is Châteauneuf-du-Pape, which is blended from up to thirteen different varietals, meant to be cellared for decades, and is highly saught-after. Major Red Grapes: Grenache, Syrah, Mouvedre Major White Grapes: Roussanne, Viognier, Marsanne Style: • Northern Rhône wines are firmer and more concentrated and tend to age well. • The Southern Rhône blends more grapes and makes excellent medium-priced reds as well as full-bodied, floral whites and fantastic rosés. • Châteauneuf-du-Pape reds hold their spicy aromas and flavors and turn silky smooth with age.
Champagne Champagne is probably the most widely know wine region in the entire world. Champagne is so unique because of the chalky, white, limestone soil and cool climate. This sparkling wine can be made from both of red and white grapes that go through a secondary fermentation in the bottle, which creates the bubbles. Major Red Grapes: Pinot Noir, Pinot Meunier
2005 Domaine des Cassagnoles “Cuvée Gros Manseng” Gascogne ($12)
Major White Grape: Chardonnay Style: • Standard Champagne is non-vintage (NV) that is made from a blend of up to 75 different still wines coming from multiple years’ harvests. • Vintage Champagne, such as Dom Pérignon, Cristal and La Grande Dame, are made from a single vintage and demand a higher price tag.
NV Simonnet-Febvre Brut Crémant de Bourgogne ($14)
Every year I seem to discover a wine that is worth double what it cost, and this is that wine. Seductive with a nose that might lead you to believe it is sweet, but it’s not. The wine is full of white flavors; Peach, Lilly and Bosc Pear. –Coggins
Whether you can’t quite rationalize throwing down 50 bucks for legit Champagne on New Year’s when you aren’t going to remember drinking it anyway, or you just want a great, reasonably priced sparkler, grab this Crémant. It’s made with the same grapes as Champagne, using the same techniques as Champagne, pretty close to Champagne and it is a quarter the price. It has apple and lemon up front with some cool minerality and it sabers well (see sabrage article). - Hallowell
2000 Chateau d’Arlay Cotes du Jura, France ($23)
Alsace
Burgundy The basics of Burgundy are simple – reds are made from pinot noir and whites from chardonnay. The wines are made by negociants who, purchase the grapes from growers because the vineyards have been so subdivided that some families will only own one or two rows of vines. Burgundy produces both reds and whites that can stand the test of time and age for well over 15 years. Major Red Grape: Pinot Noir Major White Grape: Chardonnay Style: • Whites range from light and crisp to fullbody, aged wines with oak. • Reds are light in body with good fruit and a high acidity that mellows after time.
“Is this a wine for everyone?” a friend had asked me. My reply, “No, only those lucky enough to trust their wine store.” The Jura is well-known for not being well known and have whites of the most surprising complexity. Dark gold almost brown in color, the wine is similar to a sherry, yet bone dry and full of anise, slate, and golden raisins or dried pineapple. –Coggins
2005 Grand Nicolet, Cotes du Rhone ($15) Plum and cherry on the nose. In the mouth lots of dark plum and a flavor not unlike marrow. Medium tannin and acidity give this a nice structure compared to many of it’s ilk; this is a burlier example of a regular Cotes du Rhone bottling. –Kaminga
recommended french wines
Because of its close proximity to the border, these wines tend to be similar in style to their German neighbors. However, the white wines in France tend to be drier than their German counterparts. The great Rieslings can be aged and only get better with time, especially the “late harvest” dessert wines, which can hold their own for decades. Major White Grapes: Pinot Blanc, Riesling, Gewurztraminer, Pinot Gris, Sylvaner Style: • Some of the best dry Rieslings in the world come from this region and the great ones can be aged for decades. • Characteristically medium to full-bodied, highly aromatic wines. • Gewurztraminer and Pinot Gris have more residual sugar and thus fruitier wines.
2006 Pierre Boniface “Apremont” Savoie, France ($16) I always love when people tell me they only drink red wine, to me it means the no one has taken the time to find them great white options. Savoie is a small region in France that makes so great wines. This wine has all the key ingredients, medium bodied that starts of with minerals but moves to a lychee, white peach note and then a long oilier finish that demands another sip. –Coggins
2005 Domaine Grès ‘St. Vincent’ Côtes du Rhône-Villages, France ($13) This bottle has a totally saturating palate with dark cherry fruit, licorice, and earth. It has ridiculous concentration and acidity and it is sustainably farmed. This one is a real crowd-pleaser, literally no one dislikes this wine. That makes this the greatest gift wine ever considering it pairs with almost anything and the recipient will think you’re more generous than you actually are. - Hallowell
2005 Henri Poiron, Domaine Quatre Routes, Muscadet Sur Lie ($15) Citrus, apples, a suspicion of pecorino and a decidedly chalky note. Quite full in the mouth for a Muscadet with melon, green apple and citrus flavors finishing on that aforementioned chalkiness. –Kaminga
ITALY by James Laurenti
Piedmont While collectors know Piedmont for its ultratannic, age-worthy Barolo and Barbaresco. The less expensive Langhe (also made from Nebbiolo) and Barbera wines are ideal for tomato-based pasta dinners or delivery pizza. For white wine fans, there isn’t much to see here except the sweet Moscato wines, including Asti, a delicate, sweet sparkling wine that is low in alcohol. Major Red Grapes: Nebbiolo, Barbera, Dolchetto Major White Grapes: Moscato Style: • Inexpensive reds are medium-bodied and high in acidity. • Expensive bottles like Barbaresco and Barolo are among the world’s most robust and tannic wines. • Slightly sparkling (frizzante), semi-sweet wines made from Moscato and Brachetto.
Friuli-Venezia Giulia Trentino-Alto Adige
Sardinia
Tuscany Historically, vintners had to maintain strict rules about the grapes they blended in their wines or their wines were categorized as “table wine”--the lowest rung on the ranking ladder. Now this has changed, and growers are more actively planting international varieties like Cabernet Sauvignon and Merlot to complement or replace Sangiovese and other indigenous Tuscan varieties. Major Red Grapes: Sangiovese, Cabernet Sauvignon, Merlot Major White Grapes: Vernaccia, Trebbiano Style: • Reds almost always have searing acidity and at least a fair level of tannin. • Whites tend to be simple, yet acidic table wines that are great with seafood. • Vin Santo is a highly concentrated, syrupy dessert wine with flavors of orange and pecan. • The newer “Super Tuscan” style is a freelance style of wine that gives the winemaker an open canvass to blend Sangiovese with international varietals to create premium wine outside of the DOC status.
Campania Basilicata Apulia
Sicily Calabria
Northeastern Italy Without doubt, Northeastern Italy can lay claim to the most well-known Italian white wine in America: Pinot Grigio. For those of who have grown bored of the light, crisp white, there are many alternatives like Tocai or an “international variety” like Chardonnay or Sauvignon Blanc. Major White Grapes: Pinot Grigio, Tocai (Friulano) Style: • Light, crisp whites with floral or citrus fruit notes and ample, zippy acidity. • Perfect to pair with more delicate seafood dishes. • Reds are leaner and nice when served slightly chilled.
2004 Solatione Chianti Classico Tuscany, Italy ($20) Chianti is never a wine people get exited about; in fact I often get people who think I have no idea what is going on when I recommend this wine. Yet, here I am never learning. Solatione is organic and delicious with big dark cherry notes with hints of stone and a soft underpinning of cassis. –Coggins
2006 Sergio Mottura Orvieto “Tragugnano” Umbria, Italy ($17) Italy is an amazing wealth of great white wines, yet so many people heat only Pinot Grigio when you say “how about an Italian white?” So some years back it became my personal mission to introduce people to as many of these wines as I could. This is Sergio’s higher end Orvieto and it is organic brilliance. It lingers on the tongue like a gentle kiss of Asian pear and lilac, and is the perfect pair for linguine with clams. –Coggins
The Veneto
Southern Italy Although it’s probably best known for Marsala cooking wine, Southern Italian wines have garnered interest among people who are bored with the crisp, lean white wines of the north. This is the most widely planted wine region in Italy, with many interesting and enticing value emerging. Major Red Grapes: Aglianico, Nero d’Avola, Canonnau (Grenache) Major White Grapes: Grillo, Falanghina, Vermentino Style: • Most reds are medium-bodied, juicy, everyday wines. • The Aglianico grape can make some highly tannic, rustic, smoky wines like a lower priced Barolo or Brunello. • Whites have a much fatter body than up north.
2004 Griesbauerhof Lagrein Südtirol, Italy ($22) Lagrein is a strange grape, or should I say it is often treated poorly by winemakers; many people over oak it and as a rule I avoid any Lagrein that has the word Riserva on it. Griesbauerhof is pure hedonistic pleasure. Dark and earthy with a long meaty finish this is just the wine you want on a snowy winter’s day. –
Kelly Coggins
recommended italian wines
The vast majority of the red wine from the Veneto comes from Valpolicella, but the Veneto’s biggest claim to fame is that it is the center of most of the production of Prosecco, Italy’s famous, dry sparkling wine. The well known white wine Soave blend of Trebbiano and Gargenega represents about 30% of the Veneto’s production. Major Red Grape: Corvina Major White Grapes: Prosecco, Gargenega, Trebbiano Style: • Reds run the gamut from light and fruity to a fuller, velvety texture. • Some of the most robust and alcoholic nonfortified wine comes from this region. • Prosecco is less dry than French sparkling wines.
2006 Saladini Pilastri, Rosso Piceno ($11) Sangiovese and Montepulciano. Strawberry and cherry along with rosehip and dusty herbal scents. Lots of bright fruit flavors and a plush texture along with a little spice and herbs on the finish keep this wine attractive through a second glass. –Kaminga
2003 Poderi La Collina Dolcetto di Dogliani Piedmont, Italy ($18-30) Here’s a great opportunity for Bostonians to get an amazing deal in Italian red. Dolcetto is an early maturing wine and this particular bottle is at its peak right now, much longer and it’ll be going downhill. That’s why its MA purveyor has it on closeout. This wine originally retailed for about $30 but can be found around town now for as low as $18. It’s an amazingly smooth, medium-bodied, slightly spiced red with caramel oak and barely any traces of the tannins it once had. - Hallowell
Terredora Falanghina ($15) If you’re growing bored with Italian Pinot Grigios that have less flavor than tap water, you may want to set your sights further south and try this Falanghina from Campania. With a fuller body and richer flavors of pear and spicy pineapple, it’s also more suitable at your dinner table with chicken or turkey. –Laurenti
SPAIN & PORTUGAL by Gabriella and Ryan Opaz
Galicia Galicia consists of many smaller regions, however only Rias Baixas has truly carved out a name for itself in the international community for producing crisp, refreshing white wines made from the Albariño grape. Also try the Godellos and Treixaduras, which perfectly complement the traditional seafood meal. Major White Grapes: Albariño, Loureira Blanca, Treixadura Caiño Blanca, Doña Blanca Style: • Some have a crisp effervescent freshness with overtones of melon and a long, luxurious finish. • Others show a light, softer, peachier fruit, or can even show more weight and less fruit.
PORT & MADEIRA These are fortified (wine with addition alcohol added) Portuguese wines produced in the demarcated regions of the Douro and Madeira respectively. Both are considered some of the longest lived wines in the world with Ports reaching maturity only after 30+ years. Major White: Malvasia, Rabigato, Verdelho Sercial, Bual Major Red: Touriga Nacional, Tinta Roriz (Tempranillo), Touriga Francesca, Tinta Barroca, Tinto Cão, Style: • Ports range dramatically in style from dark, unctuous spicy red vintage wines to dry, nutty straw colored tawnies. • Madeiras varies equally in color, and can be served completely dry or very sweet.
PORTUGUESE TABLE WINE Portugal has some of the most underrated, affordable table wines in the world. They range from robust, plumy reds from the Alentejo to bright, light whites of the Minho and from smooth, full-bodied whites from Lagos to fine, delicate reds from Braganca. Major White Grapes: Alvarinho, Loureiro, Bical, Cerciel, Encruzado, Fernão Pires, Moscatel Major Red Grapes: Touriga Nacional, Afrocheiro, Aragonez, Alicante Bouschet, Trincadeira Style: • Dark, spicy and floral reds in southern region of the Alentejo. • Dry, effervescent white wines from the northern region of Vinho Verde.
JEREZ - SHERRY One of the most historic and famous wines in all of Spain, Sherry owes much of its success to the past two centuries of British shippers. Only wines based on the Solera and Criaderas system of dynamic aging in oak barrels and made in and around Jerez, in the southern portion of Spain, may be called Sherry wines. Major White Grapes: Palomino Fino, Moscatel, Pedro Ximénez Style: • Dry, light, straw-colored wines with a spicy, delicate aroma reminiscent of almonds. • Intensely sweet, mahogany colored wines with rich aromas of raisins and plums made from Pedro Ximenez.
recommended spanish 2005 Bodegas Viñas Zamoranas ‘Los Zorros’ Tempranillo Castilla y León, Spain $10 If you’re looking for weight and body for your buck, look no further. The Los Zorros is so fleshy it drinks more like a Zin than a Tempranillo. Its big blueberry and cherry fruit is fantastically complemented by vanilla, cedar, and wax. -
Hallowell
RIOJA AND RIBERA DEL DUERO Rioja and Ribera del Duero have a disproportionate influence on Spanish wine as a whole. Located in central-northern Spain, both regions can credit their success to an adaptation of modern winemaking practices over the past decade. Their big, bold, long-lived Tempranillos are considered some of the greatest throughout all of Spain. Major White Grapes (Rioja Only): Viura, Malvasía Riojana, Garnacha Blanca Major Red Grapes: Tempranillo (Tinto Fino or Tinta del País), Graciano, Garnacha, Mazuela, Merlot Style: • Varies from bright, fresh, very fruity young wines to more complex, spicier wines with good body, solid structure, and elegant flavor. • Both old and new styles are found in these regions.
CATALONIA While small, this region contains eleven official wine regions, of which the Priorat and Cava are the most prominent. In the Priorat, you will find full-bodied, dark Grancha blended wines that can be cellared for many years. On the other hand, Cava, “the Champagne of Spain,” produces crisp and fresh sparkling wines whose value and quality make them a great alternative to champagne. Major White Grapes: Macabeo, Xarello, Parellada, Chardonnay, Major Red Grapes: Garnacha, Cabernet Sauvignon, Syrah, Monastrell Style: * traditional, monster reds from the Priorat made with Garnacha * dry, sparkling white Cavas typically made with the famous white varietal trio: Xarello, Parellada and Macabeo.
GERMANY
by Amy Ullman Germany’s 13 wine regions lie along the same latitude as Newfoundland making it one of the northernmost of wine regions. In order maximize growing capacity; vineyards are some of the steepest in the world, sometimes located near lakes so as to maximize every ray of sunshine. Major White Grapes: Riesling Major Red: Spätburgunder (pinot noir) Style: • Undeniable element of fruit in even the most bone-dry white wines. • The best wines are balanced with a brisk, bracing streak of acidity
AUSTRIA by Amy Ullman Considering both the physical and cultural proximity to Germany, the wines of Austria are quite similar. However, they tend to be a bit fuller and richer than their austere brethren. Major White Grapes: Grüner-Veltliner, Riesling Major Red Grapes: Blaufränkish, Zweigelt Style: • Zweigelt is a grape that can withstand the cold and makes dry, inky fruitful wine. • Grüner-Veltliner is the perfect summer sipper with a crisp and refeshing acidity.
portuguese german austrian wines Adega Aragonez/Cabernet Sauvignon, Portugal ($9)
2006 Max Richter, Riesling, Qba, Germany ($12)
Portugal is to inexpensive, delicious red wine as Sweden is to beautiful, blonde bikini models. Adega’s Aragonez/ Cabernet Sauvignon proves no exception. With its ample sour cherry, raspberry, and licorice flavors and light, dusty tannins, you might consider electing it as your every-day red. –Laurenti
Apples, honeysuckle and a subtle note of tea. Just a touch of sweetness throughout the palate balanced by the perfect amount of acidity leaves me wondering about how to describe the finish: balanced, pure and just off-dry is my best shot. This not quite dry/not quite sweet format makes it very versatile when it comes to pairing with food. –Kaminga
2005 Salzl Zweigelt, Austria ($13) Fritz Zweigelt engineered the unstoppable SUPER-GRAPE, Zweigelt, that ripens early and is resistant to frost, making it the ideal grape variety for places with harsh winters and hot summers. The 2005 Salzl really delivers some great mediumbodied cherry fruit with licorice, a bit of minerality, and spicy white pepper. This is the pizza and wings wine you’ve been waiting for. - Hallowell
CALIFORNIA
by Michael Corbett From jug wine to fine wine the state of California alone is the 4th largest worldwide producer of wine. When most people hear California they think Napa, but only 4% of California wine is grown in Napa Valley. California’s wine grape growing industry dates back to the 18th century, when Spanish missionaries started growing to produce sacramental wine. But, it was the 1976 Judgment of Paris that put Cali on the map by beating out the best French red and white wines. Next time you buy California wine mix it with something from Sonoma, Santa Cruz, Santa Ynez, or the Sierra Foot hills. They are all tasty. Major Red Grapes: Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, Zinfandel Major White Grapes: Chardonnay, Sauvignon Blanc, Styles: • California embraces New World wine by creating bold fruit flavors in reds and strong aromatic whites. • Red grapes are left on the vine until they reach UBER-ripeness, leading to fruit forward wines that remain balanced despite their typically higher alcohol content. • Whites, such as Sauvignon Blanc are often fermented at cold temperatures to maintain as many aromatic qualities as possible.
Mendocino County SONOMA COUNTY NAPA VALLEY
SANTA CRUZ
MONTEREY County
SANTA BARBARA PASO ROBLES SANTA YNEZ VALLEY
recommended california wine 2005 Sutton Cellars Merlot “Table Wine” Sonoma County, California ($28) I have never seen Sideways and at this point I don’t want to. For years wine geeks have been two faced about merlot, praising French while condemning American. Carl Sutton is the example I love to use reveal their pretention. Big but smooth with blackberry fruit and hint of eucalyptus and dusty fall leaf. –Coggins
Curtis Heritage Cuvee, Santa Barbara, California ($16) Saturated with jammy strawberry and raspberry fruit, and standing tall at 15% alcohol, this Santa Barbara blend is anything but subtle. Still, this wine isn’t purely flavor as it has some wellintegrated tannin. Try this one with some pulled pork. –Laurenti
Ramsay Pinot Noir, North Coast, California ($18)
2004 Parducci Pinot Noir, Mendocino, California ($15)
Tasty Californian Pinot Noir for under $20 isn’t easy to come by, but the Ramsay definitely delivers. While the wine has some generous blackberry and blueberry fruit and a full velvety texture, it also has some earthy notes which add complexity. –Laurenti
This is pretty full-bodied for a Pinot. The cherry fruit is backed up by some anise, pepper, and a hint of oak. The grapes are grown organically and when you’re done with the bottle you can roll and smoke the hemp label. - Hallowell
2005 Twenty Rows, Cabernet Sauvignon , Napa Valley, California ($20) Apparently their labels bear some sort of resemblance so for a moment you might think you’ve stumbled upon a twenty dollar bottle of Harlan. Also hailing from Napa Valley this full bodied Cab has tons of blue and black fruit beside a nice vanilla and spice component. Plenty of gentle tannin along with those flamboyant flavors provide a supple finish. –Kaminga
2004 Hook and Ladder Chardonnay, Russian River Valley, California ($20) This is a fantastic American Chardonnay! Its sweet green apple and pineapple fruit balances out the soft oak and vanilla flavors. This is the perfect bottle to split between an avid non oaker and an American oaked Chard-lover, the best of both worlds. - Hallowell
AUSTRALIA
by Jodie Jordan The Aussie’s love affair with wine goes back at to the early 19th century. Though very different in climate and soil, Australia’s fifteen wine regions are individually predictable, reliable and well suited for viticulture. Producers down under are most renowned for their big, bold and earthy Shiraz. They also offer a broad selection spanning from the beloved Cabernet Sauvignons, cool-climate Pinots, crisp, mineraly Rieslings and big, flavorful Chardonnays. Major Red Grapes: Shiraz, Cabernet Sauvignon, Merlot Major White Grapes: Chardonnay, Semillon, Riesling Style: • World-famous regions produce high quality wines at low prices. • Cool regions produce fashionably complex wines. • Warmer climates stimulate trends of classic elegance and rich, full-bodied warmth.
NEW ZEALAND
by Jodie Jordan The talented young professional of the wine world, New Zealand only got into full swing during the 1960s. The region is now pumping out chic and fresh Sauvignon Blancs, elegant Cabernet Sauvignons and complex, fruity Chardonnays. New Zealand is also known for their Pinot Noir from Central Otego in the South Island. Diverse soil, fluctuating climate, and a ripening period that takes its time all team up to stimulate a dynamic and distinctive wine drinking experience. Ten diverse growing regions, a long season and 1,000 miles of arable land push the booming industry along. Major Red Grapes: Pinot Noir, Cabernet Sauvignon, Merlot Major White Grapes: Chardonnay, Sauvignon Blanc Style: • Full-bodied and abundantly ripe berry flavors in northern wines. • Southern wines are vibrantly crisp and full of character.
recommended australian new zealand wine
Grant Burge Miamba Shiraz, Barossa Valley, Australia $19
The Barossa Valley is one of the premium locations to grow Shiraz in Australia and this wine gives a great taste of the terroir. Dark black in color, just by looking at the wine you know its going to be packed with flavor. Aromas of casis and vanilla precede dark fruit flavors and light tannins on the pallet. Overall, a great fruit forward and easy drinking example of New World Style Australian Shiraz. –Corbett
2006 Eskadale Vineyards ‘Winner’s Tank’ Shiraz Langhorne Creek, Australia ($18)
I had a bad experience with the Molly Dooker wines that made me want to kick over every tank of über-concentrated, Parker-Shiraz, but I have to give it up to the Winner’s Tank. The blueberry and blackberry fruit is intense but well balanced with hints of ham, pepper and Nutella. - Hallowell
2006 Nautilus Sauvignon Blanc Marlborough, New Zealand ($16)
If only I had come across this bottle for the Sauvignon Blanc feature two issues ago, the world would be a better place. It has all the characteristics you’ve come to expect from New Zealand plus a sweet pea note that reminds me of a Pouilly Fumé. It adds a little extra class to its racy grapefruit, lemongrass, and crisply acidic framework. - Hallowell
CHILE
by Tyler Balliet Sandwiched on a narrow strip of land between the Andes Mountains and the Pacific Ocean, Chile enjoys a Mediterranean-like climate with ample water flowing from the nearby, snowcovered peaks. Although Chilean wines are still a tremendous bargain, big names like MoutonRothschild and Robert Mondavi have started to make higher-end wines for the American market that are fetching larger price tags. Major Red Grapes: Cabernet Sauvignon, Carmenere, Merlot Major White Grapes: Chardonnay, Sauvignon Blanc Styles: • Cabernet Sauvignon is Chile’s rockstar, ranging from soft and elegant to big and bold. • Medium-bodied and earthy Carmeneres offer great wine at a low cost. • Well rounded, light and refreshing Sauvignon Blancs from Chile keep this country fresh.
ARGENTINA
by Jessie Pray Always a source of inexpensive, solid wine, recent investments from foreign markets and an increase in export have dramatically increased the quality of wine from this country. Argentina is actually the sixth largest wine consumer in the world, most well known for their Malbecs. Originally a blending grape from Bordeaux this grape finally attained stardom in the hot, dry sun-soaked region of Mendoza. Also look for great Cabernets and the local white grape, Torrontés. Major Red Grapes: Malbec, Cabernet Sauvignon Major White Grapes: Chardonnay, Torrontés Styles: • Malbecs are big, juicy and made to go with the local delicacy, cow. • The local white hero, Torrontés, is crisp and aeromatic.
SOUTH AFRICA
by Brook Parrott Most people don’t know that South Africa has freeways, much less good wine. Not only does it have it’s own legacy dating back to 1659, but due to it’s relative isolation, it has been spared various trends and mistakes of New World winemaking. Now, thanks to the end of the Apartheid regime and embargoes on the country’s products, its wines are finally starting to reach our shores. A new, vibrant generation of surf-board-toting, forward-thinking winemakers is leading the way with refreshing and affordable wines. Major Red Grapes: Cabernet Sauvignon, Pinotage, Shiraz, Pinot Noir Major White Grapes: Chardonnay, Sauvignon Blanc, Chenin Blanc Styles: • Pinotage, an exclusively South African grape, makes a simple, rustic and smoky wine that is perfect with barbecue. • Steen, the local name for Chenin Blanc, yields dry whites with complexity and intense fruits. • The well known Stellenbosch region has granite soils that produce vibrant and full-bodied reds with good structure and soft tannins.
recommended south american south african wines 2005 Broquel Cabernet Sauvignon Mendoza, Argentina ($17)
Casillero del Diablo Cabernet Sauvignon, Maipo Valley, Chile ($10)
2007 Seven Sisters Sauvignon Blanc, South Africa ($16)
There’s more to Argentine reds than Malbec. This Cabernet is a full-bodied, creamy-textured, black currant and raspberry-fruited bottle with vanilla and cedar junk in the trunk. It leaves a lasting impression with a pepper and coffee finish. - Hallowell
This bottle comes straight from the “cellar of the Devil” where it got its dark currant and black cherry fruit, a little bit of chocolate and some chalkiness. This medium bodied Cab will give you all the right flavors to pair with any piece of bloody meat, yet it doesn’t have ridiculous body or tannins. - Hallowell
This is the most unique Sauv Blanc I’ve ever had. It is extremely fresh and grassy with gooseberry and orange leading to a very long finish. It is super-vegetal, but not in a bad way. More of a refreshing, biting into a crunchy piece of celery way. This bottle comes highly recommended for pairing with raw veggie apps. - Hallowell
2002 Vinedo de los Vientos EOLO Gran Reserva, Uruguay $28 Very few people have heard of Tannat, the tannic grape of the Basque region, but the good people in Uruguay have decide to make it their grape; much like Argentina has done with Malbec. This wine is one of my favorite secrets, its tight nervy tannin and truffle earth are so reminiscent of a Barolo that it is only in the long finish and dark black color most people could tell the difference. –Coggins
2005 Twenty Rows, Cabernet Sauvignon, Napa Valley, California $20 Apparently their labels bear some sort of resemblance so for a moment you might think you’ve stumbled upon a twenty dollar bottle of Harlan. Also hailing from Napa Valley this full bodied Cab has tons of blue and black fruit beside a nice vanilla and spice component. Plenty of gentle tannin along with those flamboyant flavors provide a supple finish. –Kaminga
Jacobs Creek 2006 Grenache/Shiraz (South Eastern Australia $11:
2005 Domaine des Terres Falmet, Cinsault, VdP d”Oc $15
Vibrant but transparent ruby in color with a bright strawberry nose with hints of black pepper, this wine is the perfect harmony of Grenache and shiraz. With the fresh red fruit aromas and the light pallet drinkability expected from a Grenache, the shiraz brings hints of black pepper to the nose and smooth tannins for a slightly long finish. On a cold February night, turn the heat up, throw some sandals on, and open a bottle of this easy drinking red to remind yourself of summer days and light red wines! –Corbett
Uncommon to see Cinsault as other than part of a blend, this wine is more than a mere curiosity. Smells of raspberry, herbs and soft, almost floral, earthy notes. On the palate it is luxurious and smooth; light yet candid tannins wend their way through a compelling mouthful of wine. –Kaminga
Chateau Ste Michelle 2002 Syrah Columbia Valley, Washington $17: The Columbia Valley is gaining popularity as a Syrah growing region, and this is a great example. Moments after pouring a glass you’ll be hit with a strong nose of tobacco, earth, leather and smoke. Let this wine open up for twenty to thirty minutes to fully let the bouquet out. A quick sip unravels smooth tannins and a medium finish. The combination of a complex nose and a simple pallet makes this a great wine to enjoy before dinner. Bring a bottle of this on a weekend ski trip for the perfect way to heat up after a day on the slopes. –Corbett
The Black Chook 2005 Shiraz-Viognier Australia $19 That’s not a typo, this shiraz is blended with a small amount of the aromatic WHITE wine viognier to brighten up the nose. This is easily the biggest wine I’ve ever tasted at this price point, and an excellent value. If you like big wines that smell and taste like a mouthful of earth, then this is the one for you. Brawny aromas of wet earth, leather, smoke, and cigar box dominate the nose and a sip will bring dominant but balanced tannins, dark fruits, and a long caramel/vanilla finish. If you loose heat in your apartment this winter, a bottle of this could possibly get your through the night. –Corbett
NV, Louis de Grenelle, Corail, Brut, Saumur $20 One of the best values in Rose sparkling wine one could ever encounter. 100% Cabernet Franc. It is perfectly delicious with strawberry, blackberry, a crisp acidity and lots of fine bubbles. –Kaminga
Gilbert’s Extra Dry White Port, Portugal ($20/500mL) Yeah, you read that right. White Port. If you’re feeling ballsy enough to try something completely bizarre, yet oddly delightful, I suggest you step up and give it a whirl. The wine has a surprisingly generous floral aroma, and refreshing peach and menthol flavors on the palate. Despite the name, there’s a touch of sweetness too. Served chilled. –Laurenti
2006 Soléna Pinot Gris Oregon, USA $20 Sure, 20 bucks is a little steep for a weeknight white, but what the Hell? You only live once, and this is totally worth it. This Pinot Gris will dazzle you with beautiful peach and cantaloupe fruit over a great acid backbone before it leaves you with a roasted nut, spicy finish. - Hallowell
2006 Domaine de la Charmoise Touraine, Loire Valley, France $16 This is a beautiful (dare I say voluptuous?) Sauvignon Blanc from the Loire Valley. It has a lot more meat on its bones than a typical Sauv Blanc with some rich pineapple fruit with a bit of citrus, gooseberries, and some pretty Hawthorne aromas. Its acid is better integrated than leaner Sauv Blancs. -
Hallowell
2004 Domaine de la Chapelle Chinon, Loire Valley, France $14 Attention all Philosophy grad. Students: I’ve found the perfect wine for you to muddle over as you ponder life. This Cab Franc is an elegant light-bodied wine, brimming with complexities. I wish I had another glass, but on the first I noticed violettes, lavender, chalk, vanilla, and green pepper. There are only about 16 cases of this in Boston so get it while you can. - Hallowell
NV Duval-Leroy Brut ‘Paris Bottle’ Champagne, France $45 If you’re one of those classy kids that goes with legit Champagne on New Years, or you just want some awesome bubbly, spring for this bottle. Never mind the fact that this stuff comes in the coolest bottle imaginable (save that Ace of Spades bottle), the green apple and apricot fruit is delicious. The ginger and stone flavors along with its Riesling-like gaseousness are pretty damned noteworthy too! - Hallowell
2005 Domaine Rotier ‘Les Gravels’ Guillac, France $16 This odd blend of Syrah, Duras, Braucol, and Cabernet Sauvignon that come together to make a really interesting and smooth wine. This densely colored, deep purple wine smells huge with blackberries, strawberries, pepper, leather, and rubber. It is way more elegant than expected on the palate but very masculine at the same time. It’s very confusing. The palate shows flank steak, musk, and Twizzlers with a light acidity and mild but firm tannins. - Hallowell
2004 Alvaro Palacios ‘Les Terrasses’ Priorat, Spain $30 If you’re looking to impress somebody, or want to be impressed yourself, go find this value-priced Priorat. It’s a blend of Garnacha, Cariñena, and Cabernet that come together to make a musky red with intense black cherry fruit. The palate provides some grainy, dark cocoa along with some pencil lead framed with unintrusive, but tingly tannins. - Hallowell
NV Gran Gesta Brut Reserva Cava Penedes, Spain $14 This is a pretty unique Cava for the typical Cava price of CHEAP. It shows some sour apple and grassy aromas and is extremely fresh and zesty to the taste. It finishes dry and toasty, not as citrus as I’ve come to expect from most Cava. - Hallowell
Boston WineExpo 1 7 t h
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