2004 Kluge Estate Blanc de Blanc Monticello Review Date - 11/1/2008 Score - 92 Tasting Note: Since Thanksgiving is a singularly American holiday, why not pour a really good American sparkler. I mean REALLY good, and no, it’s not from California. This Virginia sparkler made entirely of Chardonnay is among the best this country produces. Pale yellow in color and medium-bodied, it is clean in its aromas, and shows a persistent if not especially small bead and good mousse. Aged on the lees for 22 months, the wine shows good complexity. Thanks to good acidity, the palate is crisp, tastes of crisp white fruit, and finishes clean and long. There’s a French hand on these levers, and it shows. Serve it chilled (about 45ºF/7ºC) in tulip-shaped flutes. This is perfect with smoked salmon, smoked salmon mousse, sushi, grilled scallops wrapped in bacon, crab cakes, tiny tartlets (savory); cream soups (fill demitasse cups with creamy corn soup for instance); and it’s steely enough so it might do caviar, especially ikura (salmon) caviar. I’d bet on it with chicken in cream sauce for the meal. Georgia Distributor: Georgia Crown $27.00 2006 Rippon Hotere White Wine Osteiner Central Otago Review Date - 11/1/2008 Score - 89 Tasting Note: Sweet wines have an appropriate use with a wide variety of cuisines. When I say "sweet," I'm not talking about rich, unctuous dessert wines. I mean wines that have several grams per liter of residual sugar. This unusual variety, Osteiner, is a Riesling-based crossing. It finishes decidedly on the sweet side (RS 1.1), which makes it ideal for anyone looking for that feature in a wine, yet it's clean, not lollipop-ish, has terrific acidity (11.6%), minerality and a luscious texture. Low ph (<3) and low alcohol (11.6%) also means it will work well with food. Rippon claims to be the exclusive cultivators of this variety in New Zealand. The aromas suggest all manner of tropical and exotic fruit, from kiwi to carambola (star fruit). On the palate, pear and white melon flavors linger. The finish is mouthwatering, thanks to good acidity, and fruit-defined. Best served just moderately chilled, cool really, about 60ºF/15ºC. Choose medium-sized tulip-shaped glasses. Serve with Asian seafood and chicken, chicken salad with curry and fruit, composed salads with fruit and poultry, seafood and white melon with a citrus vinaigrette, roast white meat turkey, smoked turkey breast, roast pork loin. Needless to say, it likes spice (but not heat). Georgia Distributor: Avant Partir $18.00 2005 Spy Valley Riesling Marlborough Review Date - 11/1/2008 Score - 93 Tasting Note: Riesling is one of the greatest of the noble varieties. In the 19th century, it cost more to drink a Riesling than a Bordeaux. Several wars later, Riesling is on a comeback. Winemakers love Riesling. The grape will do anything from dry to sweet, luscious dessert wines and from still to sparkling. Dry Riesling is a revelation to wine enthusiasts who hold to the notion that Riesling only is sweet. 'Trocken" and "halb-trocken" Rieslings, dry and half-dry as they're designated in German,.are extraordinary food wines, capable of pairing even with some meat dishes. Down Under can do lovely Riesling, and New Zealand is no exception. This one is exciting and complex from nose to finish. It opens with considerable "wow" factor and complex, mineral-rich aromas backed up by nectarine and lime. Petrol notes emerge in the aromas, then the palate delivers citrus/lime/nectarine fruit leading to a dry, long finish. Serve cool, about 65ºF/17ºC in medium-sized tulip-shaped glasses. Food pairings are legion: Asian dishes that don't have hefty spice (remember this one is dry); chicken-fried pork cutlet; pork steak with mustard cream sauce, apples and onions sautéed; fish fillets oven baked in beer, mustard-influenced Béchamel (white) sauce; chicken in cream sauce; crab cakes; soft-shell crab tempura style; grilled chicken-apple sausage, roast turkey or Cornish hen with apple/cornbread stuffing. Georgia Distributor: Quality Wine & Spirits $16.00 2007 Bodegas Godeval Valdeorras Vina Godeval Review Date - 11/1/2008 Score - 93 Tasting Note: Deep within the landscape of Spain’s northwestern Galicia region lies an ancient monastery, San Miguel de Xagoaza, whose restored walls and vine-planted lands recall the historic links between church and vine. Ruins when the winery was established in 1987, the buildings today showcase adaptive re-use and restoration. This medium-bodied dry white wine, made from the native Galician Godello grape, shows slight greenish highlights. Produced in slate-rich soils, it’s aromatic with floral and white peach notes. Ripe white fruit flavors with plenty of minerals—a decided slate-y character—structure the palate. Serve moderately chilled, about 55-60ºF/13-15ºC in medium-sized tulip-shaped white-wine glasses. Think grilled shellfish, especially scallops wrapped in bacon, shrimp, crab, crab cakes, mussels, seafood salads, baked oyster dishes, clams, calamari with garlic aioli. Georgia Distributor: Prestige Wine Wholesale $20.00 2007 R. Stuart and Co. Pinot Gris Oregon Vin Tardive Temperance Hill Review Date - 11/1/2008 Score - 91 Tasting Note: Not uncommon in Alsace, Pinot Gris often finds its way into sweet wines. Oregon may produce a sweet Pinot Gris as well, such as this one. But while it’s sweet, it’s balanced by good acidity that leaves the palate absolutely watering for more. Medium-bodied and showing a pale yellow color, the wine presents aromas of honey, straw and flowers, while the palate surprises with crisp pear/apple fruit. The finish seems dry, as the acidity (8.2%) sets in, makes the mouth water, and takes the edge out of the perception of sweetness, residual sugar 3.45%. The finish is amazingly long, thanks again to that bright acidity. Serve it moderately chilled, about 55-60ºF/13-15ºC, in tulip-shaped white-wine glasses. It’s just 10.65% alcohol, so a decent pour won’t make your legs wobble. Enjoy it with triple cream cheeses, foie gras, savory custards or a savory (onion) custard tart or a savory clafoutis, shellfish, and just maybe a pumpkin dessert if it’s not too sweet (such as a pumpkin roulade with ginger). Georgia Distributor: Georgia Crown 2008 Mollydooker Winery Verdelho Barossa Valley The Violinist Review Date - 11/1/2008 Score - 90 Tasting Note: All manner of exotic aromas exude from this full-bodied white wine, known chiefly for its role in Madeira. But in Australia it’s found a second home. A slight earthiness, lime and honeysuckle mark the aromas, and on the palate intense, rich exotic fruits such as pineapple and star fruit fill the mouth. Thirty percent of the wine is barrel fermented in new French (10%) and American oak (20%). Left on lees, it’s stirred daily for 30 days then blended back to the balance of the wine that’s been fermented at cole temperatures in stainless steel. Alcohol is a bit high (15.5%) and shows slightly, but the rich, luscious texture helps to offset the alcoholic heat. As this wine ages it acquires an intense honeysuckle character. Bottled in screwcap, it’s a good keeper for folks who don’t want to finish a bottle at a single sitting. Serve it slightly chilled, about 55-60ºF/13-15ºC, so as not to dim its flavors. Pair this wine with exotically flavored foods, Chinese, curries, Thai poultry and noodle dishes, Indonesian fare with chicken or pork, Indian vegetarian fare that’s not wicked hot. By the way, a Molly Dooker in Australia is what we would call a South Paw (a left hander). Georgia Distributor: Quality Wine & Spirits $24.00 2007 Mitolo Cabernet Sauvigon McLaren Vale Jester Review Date - 11/1/2008 Score - 89 Tasting Note: Cabernet Sauvignon often leaves me cold, frankly, when it's the only player on the stage. I think the grape needs buddies, a lick of Merlot or Petit Verdot or maybe Cabernet Franc to lend interest and complexity. This example, however, has an intriguing element not often seen in Cabernet Sauvignon, namely, the addition of grapes that have been allowed to dry on the vine before being pressed. The trick gives lends a soupçon of extra aromatics to the red berry fruit on the nose of this medium-bodied dry red wine, but has a more impressive presence on the palate, which shows complex red and dark fruit flavors. The exuberant, but not over-the-top fruit; soft, elegant tannins; and very long attractive finish; indicate a lot of structure that should enable this wine to be a near-term keeper if well cellared. Literally lip-smacking, this is a wine to enjoy with smoked liverwurst; prime rib; steak; duck; goose; game; jerk-influenced grilled lamb chops;, and vegetarian dishes based on black beans or other legumes. It's smashing with firm, aged cheeses and not half bad with blues either. Dark chocolate is lovely. In other words, a full meal deal. Serve it at cool room temperature, about 65ºF/13ºC in tall tulip-shaped glasses, and consider decanting perhaps 30 minutes before serving. Georgia Distributor Prestige Wine Wholesale $22.00 2008 Valdivieso Cabernet Franc Central Valley Single Vineyard Reserve Review Date - 11/1/2008 Score - 91 Tasting Note: One may not think of Chile as a spot for Cabernet Franc, but this example from Valdivieso shows that perhaps more thought should be given to this hardy noble variety. Full-bodied, with a deep purple red color, this wine shows lovely dark fruit aromas. Smooth with silky tannins and a fine texture, the wine shows good extraction and tasty dark fruit flavors. Fruit and oak are well integrated. When I visited Valdivieso a few years ago, I was impressed with everything I tasted. (Even the Chardonnay is good!) The winery's Kiwi winemaker, xxxx yyyy), has a gentle hand with grape handling, and it shows. Serve at cool room temperature, about 6ºF/15ºC in tall tulip-shaped glasses. Founded in 1879, the winery is well--established in Chile's viticultural history. The wine pairs nicely with a wide variety of foods, smoked liverwurst; peppered salami or liver pâté; chicken livers; calves' liver and onions; stews; steak; lamb; legume-based dishes; bleu cheeses. Georgia Distributor: New World Wines $20.00 2007 Chateau de Campuget Rosé Costières de Nîmes Review Date - 11/1/2008 Score - 90 Tasting Note: Dry rosé is a revelation for consumers who think "if it's pink, it's sweet.) And if it's pink, it must be drunk in the summer. We'll, no to both assumptions. If a dish is appropriate with a rosé, and there's a blizzard on outside, why should I change my wine? Rosés are ideal with so many foods, it's a shame to suspend enjoyment of them until it's warm again outside. So, for friends who are looking for new ideas, give them a surprise with a dry rosé. This one, from France, shows an elegant and less boldly fruity character than some rosés, especially New World rosés that often evidence a bolder style. It's not a matter of which is better, but which you prefer and which goes with a given dish. So this rosé shows restrained, elegant strawberry/raspberry fruit aromas and flavors that go seamlessly from aroma to palate. It's made from Grenache noir (30%) and Syrah (70%), so it's got .plenty of body and a lovely deep pink color. Dry from start to finish, it keeps the palate interested. Good acidity is palate cleansing. Serve just cool (55°F/13°C) in medium-sized tulip-shaped glasses. Makes a lovely aperitif wine with grilled bacon-wrapped scallops; smoked salmon mousse; slightly spicy shrimp dip, crab-and-lobster red pepper dip or mousse; pimento cheeses and bacon on a grits timbale; escalivada (eggplant, tomatoes, peppers and garlic baked and served at room temperature), grilled fish or shellfish with salsa romesco. Georgia Distributor: Atlanta Wholesale Wine/NDC $15.00 2006 Mas de Bazan Rosado Utiel-Requena Review Date - 11/1/2008 Score - 93 Tasting Note: A contrast with the above rosé in many ways, this full-bodied dry wine is based on Bobal (a red Spanish grape that is signature to this appellation), Merlot and Cabernet Sauvignon. A light red color with a pinkish rim introduces a wine that, due to the depth of color, might strike some rosé purists more as a light red than as a rosé, but it works well in either vein. Aromas of strawberry, raspberry, watermelon and spice prepare the palate for more of the same. Rich, layered red fruits offer complexity and juiciness, while the finish is completely dry. The packaging is a little wild, quite 19th-century exotic, so interesting on its own. Serve this wine slightly chilled, about 50-55ºF/10-13ºC, in a tall tulip-shaped white-wine glass. (Riedel has pink-stemmed glasses made especially for rosé.) Enjoy this with a grilled ham steak, roast chicken, barbecue, grilled shrimp, light vegetable dishes with eggplant and tomato (escalivada), paella, and not-too-sweet Asian dishes. It’s a dry rosé, so it’s ability to pair with spicy food is limited. Terrific value. In Valenciano, a dialect of Catalán, “mas” means “estate.” Georgia Distributor: Bacco Fine Wine $13.00 2005 Churchill Estates Vintage Port Douro Review Date - 11/1/2008 Score - 93 Tasting Note: Churchill's is the youngster on the block when it comes to Porto, as it was founded in 1981, so it's centuries younger than many of the traditional houses. In 1986 or so, Portugal began to allow its Port6o producers to make table wine using the traditional grape types. This wine, produced in the hot, dry 2005 vintage, especially favorable for the Touriga Nacional, Tinta Roriz (a/k/a Tempranillo) and Touriga Francesa, which are among the varieties vinified for this wine. (Tinta Barroca and Tinta Cão also play roles). is just the second This elegant, full-bodied dry wine shows a beautiful deep purple red color. Aromas suggest dark fruits with some black pepper notes, and on the palate, red fruits come into play with spice and good acidity. Oak--the wine was aged 12 months in new and used French oak--is in perfect balance. Elegant, fruit-derived, supple tannins leave a soft finish on the palate. Good aging potential could keep this wine going at least another 10 years. Suggest decanting before serving at cool room temperature, about 60ºF/15ºC in large-bowled tulip-shaped glasses. Foods: Hearty dishs, such as braised beef with assertive seasonings; grilled meats, sautéed pork steaks with mild barbecue sauce; firm, aged cheeses; bleu cheeses; prime rib; roast tenderloin; rack of lamb; roast duck, pastas with dark meat sauces, such as pappardelle (broad noodles) with braised oxtail meat. Georgia Distributor: Grapefields $28.00 2003 Barón del Ley Rioja Reserva Review Date - 11/1/2008 Score - 94 Tasting Note: This 90-acre estate occupies the grounds of a 16th-century monastery on the left bank of the Ebro River, and harvests grapes almost exclusively from its own estate. For wine enthusiasts who enjoy big wines, this is a study in “big but balanced” winemaking. Made entirely of Tempranillo, Spain’s flagship red wine grape, the wine is full-bodied with a deep purple red color. Intense aromas of red and dark fruits emerge from the glass, and on the palate, super supple tannins enclose lovely dark fruit and spice characters. Power meets elegance. As a result, the wine goes with food. Novel, huh? The wine was aged 20 months in American and French oak, but American oak does not dominate. Tempranillo is one grape that does well with American oak. Then the wine aged in bottle for 24 months. Serve at cool room temperature, about 65ºF/17ºC, in tall tulip-shaped red-wine glasses. Smoked meats, especially smoked liverwurst, smoked pork loin, smoked prime rib, herb-roasted (including sage) turkey, grilled poultry, such as duck or game birds, prime rib; steak; lamb; firm, aged cheeses. Georgia Distributor: Grapefields $30.00