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BordeauxNYC18cBordeauxNYC18d.JPGThe Union Des Grand Crus De Bordeaux roadshow passed through NYC this week with an ocean of silky and velvety 2015s, ready to drink now.

Weather-wise 2015 was a good year for all varieties. But the whites seem to have been especially favored, including the blanc from Chateau Smith Haut Lafitte. Among the velvety reds, Chateau La Gaffeliere, St. Emilion, was tasting well. From St. Julien, Chateau Gruaud Larose and Chateau Lagrange, with their higher levels of cab, are sturdy and sublime (now and for the long haul).

For under $20, Chateau de Chantegrive (blanc et rouge) is a terrific value.

Wine-ChateauJeanFaure2014Wine-ObaloFrom Saint Emilion to Rioja and Napa Valley — and then to Veneto, three special wines and a Grappa that make one want to give thanks: Chateau Jean Faure, 2014; Obalo Crianza, 2013; Stony Hill, Chardonnay, 2010; Botegga Alexander Grappa Cabernet.

 

Wine-ChinaFrom a wine list at a Manhattan hotel restaurant (amounts in $). Au Yun should be Ao Yun.

NapaFiresStatus quo for the California wine industry has been shown in recent days to be unsustainable. But, hopefully Route #29 and the heart of Napa Valley can be saved from the enveloping flames — with their wines going on to be part of ennobled rather than debased living.

Wine-Grignolino1The welterweight from Piedmont with plenty of punch. Grignolino wine is what the locals drink, and delighted foreigners in the know — when they can find it. We recommend the Quercino Grignolino D’Asti, la Giribaldina, 2015.

Wine-California

AustrianWine1AustrianWines-Schandl.JPGTo make Summer dining really sing, Austrian wines are just the thing. Not all, but the good ones are really good, distinctive and great with food, especially pork.

We like the wines of Peter Schandl, located in Burgenland–formerly part of Hungary. Their Furmint and Blaufrankisch (Gamay) will add pleasure to the most challenging barbecue menus.

Also, Hutter, from Wachau, producer of terrific Gruner Veltliner and Riesling (but hard to find in the US). Historically, the best wines produced in Austria are consumed on the spot and not for export, but fortunately for us some are now getting through.

Wines-ItalianWhiteWe recommend these zesty white blends, from central and northeastern Italy, loaded with substance and a joy to drink, especially with hearty foods. Also like the single varietal Ronco Dei Tassi Malvasia, 2016.

Wines-AustraliaWines-RoccaSome recent discoveries, from Australia and Napa Valley — quite diverse but all well suited for friends and grilled foods. The Rocca Vespera 2014 (a blend of Cabernet Sauvignon, Merlot & Syrah), from Yountville, CA, is especially good.

Others from Greece, Spain and Portugal: Kechris Xinomauro, 2013; Semelle Ribera del Duero (Tinto Fino & Merlot), 2014; Duas Quintas Reserva Red 2012

RoseDrinking Rose’ wines can be a counterintuitive experience. Given the color, it’s easy to think, watery and sweet, but the good ones are dry, complex, structured and glorious, especially with food. Corsica is a go-to place for Rose’, but Germany and Greece are right there as well, with local varietals and styles that make for memorable Rose’ experiences. Three that we like: Meyer-Nakel Rose’ 2016 Spatburgunder Ahr, Wagner Stemple Rose’ 2016 Gutswein, and Kechris Rose’ 2016 Restina-Xinomauro

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