Mt Jagged Sparkling Red Southern Fleurieu Review Date - 10/1/2009 Score - 92 Tasting Note: Sparkling red wines have so many uses and can be surprising in their food affinities. I remember a sparkling Merlot once from Australia that was beautiful with oysters Rockefeller. I sure wouldn’t have expected that. This one, with its opaque purple red color, expresses aromas full of space, sweet dark fruits and the scent of chocolate. But that sweet impression gives way to a dry red wine that offers intriguing, lingering, complex dark fruit flavors—plum, some dried fruit—that are more savory than sweet. Grape types: mostly Merlot, some Cabernet Sauvigon and Shiraz. The Southern Fleuriu is just south of McLaren Vale. Potential cellaring 5 years or more. Serve moderately chilled, about 55ºF/13ºC. Foods: Indian meat and vegetarian dishes that aren’t too hot, such as lamb rogan josh; chili; roast turkey or even Cajun deep-fried turkey; mole poblano; Asian meat dishes; dark chocolate; coffee/cocoa-crusted lamb or venison chops; roast duck with five-spice powder seasoning; braised oxtails or short ribs with some savory but not hot seasoning Bacco Fine Wine $18.00 2007 Carpineto Dogajolo Toscano I.G.T. Review Date - 10/1/2009 Score - 88 Tasting Note: Tuscany’s icon red wine grape, Sangiovese (80%), blends with Cabernet Sauvignon (20%) to craft this modestly priced “Super Tuscan” style red wine. The grapes (which in some years may include other varieties besides these two) are vinified separately in small barrels and bottle in the spring after harvest. Alcohol is 13%. Medium-bodied, with an intense ruby red color, the wine exhibits aromas of rich dark fruits with spice. On the palate, easy tannins frame deep dark fruit flavors with spice and hints of vanilla from oak. As the wine unfolds, it develops further complexity and depth in the glass. Consider decanting for 10-20 minutes before serving. Winery suggest short-term cellaring only, and if older, serve slightly warmer than recommended above. I would still keep it quite cool. Foods: Dishes with rusticity, lots of garlic, plenty of seasoning: pasta with garlic, smoked mozzarella and a creamy sauce; ricotta-stuffed pastas in tomato sauce; grilled sausages; sausage with peppers and onions; beef or lamb steak; chicken cacciatore (hunter style with mushrooms, tomato and red wine); flavorful aged cheeses. General Wholesale $14.00 Bennett Family The Big Red Monster Review Date - 10/1/2009 Score - 94 Tasting Note: Substantial alcohol doesn’t get in the way of its balance, so this big, full-bodied red wine with a deep ruby red color brings forth aromas of plums and spice. Composed 50/50 of Syrah and Petit Sirah, this big but balanced red wine provides the palate with supple tannins, generous dark fruits—lots of blackberry, loganberry and black currant—with some coffee and cocoa notes. Mouthwatering, with good acidity and a fine, long, clean finish. Important: decant and serve cool. This big wine will stay in the fight for several days after being opened; just be sure to stash it in the fridge. Might cellar well for a couple of years, but mark when you bought it as it’s nonvintage. Really delicious, and a terrific value. Foods: Coarse-textured terrines (rather than smoother pâtés); pasta with meat sauces (duck and mushrooms for instance); pork loin brushed with dark fruit glaze; picadillo; meat pies, Asian beef dishes (Korean beef; Vietnamese “shaking” beef); meat casseroles and stews; well seasoned legume dishes; blue cheeses (creamy rather than sharp); dark chocolate (about 60% cacao). General Wholesale $12.00 2007 Familia Deicas Don Pascal Tannat Reserve Juanicó Review Date - 10/1/2009 Score - 90 Tasting Note: Tannat is a grape whose name references tannin. In Uruguay, Argentina’s neighbor to the east and Brazil’s to the southeast, it’s the grape of choice for producers of red wine, having been introduced by Don Pascual Harriague. Hence, the name of this range of wines. Although other red varieties also are grown, Tannat has a claim on being the nation’s icon red wine grape. While in Madiran in southwestern France, the grape produces wines of considerable, hard, drying tannins, in Uruguay, as in this example, the tannins are soft and velvety. This full-bodied wine shows a deep, intense purple red color, while the aromas deliver the suggestion of fresh ripe figs and brown spices on a background of fresh dark fruits. On the palate, bright dark cherry and dark plum flavors meld. Foods: liver pâté; grilled duck breast seasoned with five-spice powder; meatballs in tomato sauce; steak with chimichurri sauce; braised meats; casseroles and stews; root vegetable stew with pancetta; grilled ham steak, sausages or lamb steak; firm, aged cheeses; 60% cocao dark chocolate (super yum!). New World Wines $13.00 2006 Felipe Rutini Malbec Mendoza Review Date - 10/1/2009 Score - 91 Tasting Note: Malbec with its roots in Bordeaux and Cahors, France, may have found its true home in Argentina, although Chile does well with it, too. There’s also 30 acres planted in Idaho and even a tad in North Georgia. Founder (1880s) Felipe Rutini was an Italian immigrant from Le Marche. This dry, full-bodied example shows a lovely vinous aroma with black fruits in the lead. Sweet black fruit—black currant and black raspberry—flesh out the palate, with good, fruit-derived tannins for structure. The sweet fruit is most delectable, and with its touch of spice, handles spice in foods very nicely. Serve this one a bit warmer than others, about 65ºF/17ºF. Foods: Creamy liver pâté; pasta with hefty garlic and other assertive flavors; meat-filled empanadas and beef-filled Jamaican meat patties with mild but definite spice; grilled sausages; braised meats with mashed potatoes or polenta; mushroom ragout; root vegetable strew with or without pancetta or country ham; Asian beef and lamb dishes; barbecue; grilled steak with chimichurri sauce; matambre (an Argentine dish of cold, braised, stuffed flank steak); rich, aged Italian cheeses (Taleggio) and aged Manchego or Parano, dark chocolate National Distributing $18.00 2006 Matchbook Tinto Rey Review Date - 10/1/2009 Score - 88 Tasting Note: “Tinto Rey,” or “Red King,” is the proprietary term chosen for this blend by J. L. Guigiere and Crew Wine Co. Grapes are Syrah (43%), Tempranillo (40%); Malbec (7%); Petit Verdot (6%) and Graciano (4%). But it’s not a “meritage,” because some of the grapes included (Syrah, Tempranillo and Graciano) aren’t Bordeaux varieties. Dunnigan Hills is located in Yolo County, Sacramento Valley. This full-bodied dry red wine spares no pains to connect with the power of the grape. Deep and concentrated, it presents aromas that dip into the caramel character provided by American oak. Thereafter dark fruits take command of the palate, but aren’t jaw-breaking. The finish shows a little heat, but cooling the wine down will take care of that. Foods: Robust foods: steak with chimichurri sauce or creamy soft blue, braised meats with potatoes and root vegetables; meat pies; stews; grilled meats (lamb; duck); game; robust cheeses; dark chocolate. Quality Wine & Spirits $18.00 2007 Chapoutier Banyuls Terra Vinya Review Date - 10/1/2009 Score - 92 Tasting Note: The region is located in the Roussillon, which used to be part of Catalonia. Municipal buildings still fly the Catalan flag, but, differently from Spanish Catalonia, most people no longer speak Catalan. Most consumers think of Ports as a red wine finish to a fine meal. But although there are some whites from Banyuls, most are made chiefly from Grenache noir and also are fortified, in this case with pure alcohol. Banyuls is a delicious and less costly alternative to Port, and offers somewhat less alcohol (16% for this one). Banyuls also may be used as an aperitif. This example, tasted at Paces 88, the new restaurant at the St. Regis, is a classic of the genre, produced from vines that are 50-70 years old. Full-bodied and aromatic, the wine shows a beautiful deep, dark garnet color. Pleasing aromas of dark dried fruits with Grenache’s peppery character showing proudly. On the palate, dried dark fruits and high-cacao chocolate lead the flavor parade. The delicious sweetness is satisfying without being cloying. These wines, like Ports, may age beautifully if well cellared. You’ll also find it by the glass at Bacchanalia. Serve cool, about 65ºF/17ºC. Foods: As an aperitif with foie gras and liver mousse. As dessert with blue cheeses; fruit cake; dried fruits, high-cacao dark chocolate, toasted nuts. Empire Distributors $27.00 2008 Gaia Nókios Red Wine Nemea Review Date - 10/1/2009 Score - 88 Tasting Note: Leon Karatsalos and Yiannis Paraskevopoulos (Ph.D.) founded the estate in 1994 especially to focus on the native Greek varieties for making wine. Both are classically trained in oenology. Grape type: Agiorgitiko. Fresh red fruit aromas emerge from this wine, which shows a lovely, intense dark red color. On the palate, soft tannins envelope red fruit flavors, which leave the palate with a bit of black pepper on the back. No oak, so what you see is what you get. Foods: Robustly flavored dishes: peppercorn-crusted creamy liver mousse; meat-filled grape leaves; black olives; pasta with well-seasoned meat sauces; braised meats or legumes in tomato sauce; grilled well-seasoned sausage; moussaka; lamb; duck; game; feta cheese in herbs and olive oil (very good) United Distributors $14.00 2003 L.A. Cetto Nebbiolo Reserva Valle del Guadalupe Review Date - 10/1/2009 Score - 91 Tasting Note: Nebbiolo is a grape that originated in Italy but has found other homes across the planet. One of them is in Mexico, in its share of California, where L. A. Cetto was founded by people of Italian descent almost a century ago. This full-bodied interpretation of the grape shows a medium-deep purple red color. On the nose, a lively scent of dried dark and red fruits with brown spice notes introduces a palate packed with fresh dark fruits and robust tannins This clearly New World approach to Nebbiolo is refined and balanced., its fruit fresh and forward but not overplayed. Following 12 months in French oak, the wine ages in bottle for two years. The Bridge Gourmet Mexican Restaurant offered the wine as part of its first anniversary celebration this month. Foods: Robustly seasoned dishes: creamy liver pâté; pasta with sun-dried tomatoes and olives; grilled or roasted duck or Rock Cornish hen; braised meats (short ribs; veal shank) with mashed potatoes; dishes with tomato sauce; meat-based casseroles seasoned with cumin (comino), legumes; rich, aged cheeses. Ultimate Distributors $24.00 2006 JC Cellars Rockpile Vineyards Syrah Review Date - 10/1/2009 Score - 90 Tasting Note: Syrah pitches two fundamentally different styles, depending on the climate in which it’s grown. In a cool climate, Syrah comes up with a lot of white pepper, sometimes a bit of gamy meatiness on the aromas, and an elegant, fruit-restrained style. In warmer climates, Syrah yields bold, intense, fruit-driven wines that are often high in alcohol and quite chewy in texture. Such is the case with this example. Established in 2002, Rockpile AVA is part of Sonoma County, and is known for big Zinfandels and Syrahs. This vineyard sits at 2,000 feet 25 miles west of Geyserville, and is chiefly known for Cabernet Sauvignon, Merlot, Petit Verdot, and some Syrah. (JC Cellars is located in Oakland, CA.) The wine is big, bold and alcoholic (15.5%) but the intense dark fruit balances off any sense of heat. Aromas of rich dark chocolate and assorted black berries prepare the palate for more of the same. Rather fine tannins frame a chewy texture. If you like bold, this is it! Serve in large-bowled glasses at the higher range of serving temperature, around 65-70ºF/.15-20ºC. Well-seasoned, full-bodied foods: Rough-textured terrines, cured meats; meat pies; braised beef brisket or chuck in tomato and beef stock; barbecued chicken; grilled lamb; meat or root vegetable stews; picadillo; grilled sausages; Jamaican meat patties (but not too hot); aged cheeses, dark chocolate. Prime Wine & Spirits $33.00 2006 Jose Maria Da Fonseca Periquita Terra do São Review Date - 10/1/2009 Score - 90 Tasting Note: Portuguese red wines range from fairly light-bodied dry reds to full-bodied dry red wines as well as sweet Porto from the Duoro in the north. The grape for this little gem is Castelão, which comes from Southern Portugal. Aromas of berries and spice greet the nose, with some suggestion of lavender or something summery and floral. On the palate, supple tannins and great fresh dark berries and hints of dried dark fruits link to form a satisfying taste experience. A superb food wine with a wide variety of foods. First-class value. Foods: creamy chicken liver pâté with black pepper; penne pasta with sun-dried tomatoes and olives; roast chicken or Cornish hen; grilled duck breast with five-spice powder; roast pork loin or tenderloin; mild sausage and peppers, Portuguese-style chorizo and linguiça (if not too hot); legume dishes with good seasoning (but not hot); meat-based casseroles; aged firm cheeses, ripe Taleggio and soft, creamy blues. National Distributing $11.00 2007 Guardiola Solage Jumilla Review Date - 10/1/2009 Score - 88 Tasting Note: In this part of Spain, lying between La Mancha (Spain’s largest wine-growing region) just southeast of Madrid and Alicante on the Mediterranean, ancient vines are head prunded (not trellised). Monastrell (a/k/a Mourvèdre) is the icon grape here, and this example blends it with Spain’s other iconic grape, Tempranillo. The two unite 50/50 in this wine. In this stony soil and dry climate, the vines produce low yields and intensely flavored grapes. In this example, a full-bodied dry red wine, we find a lovely medium cherry red color. On the nose, aromas of red fruits—cherries and currants—precede a palate of similar characters. Tannins are very silky, subtle, soft, lending a sensuous texture to the wine. Fruit dominates the clean, moderately long finish. Acidity is moderate. This is a good solo sipper, if you enjoy red wines by themselves. But works best with food: Silky liver mousse with black pepper; grilled chicken livers wrapped in bacon; roast chicken; pasta with meat sauces or sun-dried tomato and olives; well-seasoned meat pies, stews and braises (loves cumin, or comino); roasted vegetables or a root vegetable stew; well-aged cheeses and creamy blues. Quality Wine & Spirits $16.00