Before cracking open the bottle, the Moulin Boyer is a bit of a mystery. I couldn’t track down information on the blend, vineyard, or wine producer, as none of them has an online presence, so I’m going into this one blind. Which isn’t too much of a concern: even if it’s not a great wine, it’s still wine. But hope springs eternal — let’s see how it goes.

How’s it look? The Moulin Boyer is a very dark, very opaque indigo color, with lots of thick legs, suggesting this wine will be fairly sweet and full-bodied, with a very thick mouth-feel. (The Gremet was just as dark, but much less viscous, with almost no legs.)

How’s it smell? Alcohol, tannins, and some light perfumey floral notes are just about all I notice, with some slight plum notes on the end. (The Grenet didn’t have much of a fruit odor, either, but the alcohol notes weren’t as prominent.)

But how does it taste? The first, most overwhelming flavors are sour cherry and green apple flavors, mixed with some peppery notes and a bitter, alkaline finish. The sour fruit flavors do carry some sweetness as well. The mouth feel is very heavy; the Moulin Boyer coats the mouth and lingers on the palate. (The Grenet, on the other hand, had subtle fruit flavors with almost no sweetness, and some chocolate/leathery flavors on the finish.)

What should I eat it with? This Bordeaux would stand up to the most flavorful dinner you could concoct — something replete with ripe tomatoes, roasted peppers, salty cheeses, the works. A saucy Italian dish, or a ratatouille, would be perfect. It’s a bit heavy to serve with an appetizer/cheese course, and it’s not quite astringent enough to stand up to a roast or a steak.

How did this Bordeaux compare with the last? The Grenet was listed as a merlot-heavy blend: 80 %, with 20 % cabernet franc to add some balance and complexity. I’d guess the Moulin Boyer had much less merlot in it; the bitter notes of a carmenere and the peppery complexity of a cabernet. They’re both good wines, but they’re very different.

So what did we learn? You’ll always get good value if you buy wine from a good year, regardless of the vintner, but when pairing bordeaux with a meal, stick to a bottle that lists its mother grapes, so you can estimate what the flavors would be. (You could also research the wine in the store aisle on your smart phone, or — strange concept, I know — ask the wine clerk for help.)

Today’s bottle is a 2010 pinot noir from Luc Pirlet, a vineyard on France’s southern border. It grows in basic, clay-heavy soils, and the vintners prune away a lot of the developing fruit to concentrate all the sugar and flavor produced by the vines into the remaining grapes. This technique, known as “low-yield” winemaking, can result in some intensely flavorful wine. This bottle ran me $16 at the local wine shop; I’d expect the same vintage to be a bit more expensive in a couple of years, once it’s matured and mellowed a bit.

How does it look? The Luc Pirlet pinot noir looks to be a medium-bodied wine. It swirls easily in the glass, leaves almost no legs (suggesting there’s not a lot of sugar left after the fermentation), and the color is a quasi-translucent dark ruby red.

How does it smell? This pinot has a light nose , with some light grassy notes, a hint of ripe berries, and some tannic aromas that would probably be reduced if you cellared this for a couple more years (as you’re supposed to do.)

But how does it taste? Dry and complex. There are very prominent alkaline flavors balanced by warm, grassy flavors. The fruit flavors — raspberry, sour cherry, green apple — are almost overwhelmed by the wine’s other characteristics. This is quite drinkable now, but I expect those fruit flavors would be more prominent after a couple more years in the cellar (though the wine wouldn’t get any sweeter.)

What should I eat it with? Aside from meat and potatoes? The recommendation printed on the label was grilled meats and red fish (read: tuna.) I can’t really argue with that. This would be a nice wine to serve at a barbecue, though you should take care to serve it just a bit below room temperature (around 60 degrees Fahrenheit.) Don’t leave the bottle out on the picnic table; stick it in the air-conditioned house, or place it in the fridge (or cooler) for 15-20 minutes before serving.

A better idea would be to track the years that were good for ALL vintners in an area, and plan your wine purchasing and drinking around that. 2009 is still considered to be one of the best years ever for Bordeaux, with a long, hot, dry summer that allowed the grapes to fully mature, ripen, and develop tremendous flavor. Today’s bottle, a 2009 Chateau La Grange de Grenet Bordeaux, is the fruit of a value label’s efforts during that banner year.

Information on this vintage I found on wine site rhsight.com indicates that this Bordeaux, a mix of 80 percent merlot and 20 percent cabernet franc, is aged for ten months in stainless steel tanks (the blend is mixed four months in, so the blend gets to mellow for six months before bottling.) The unoaked aging should allow the fruit flavors to shine through in the flavor of this wine.

Here’s the thing — I found this wine in a bargain bin at the end of the aisle at my corner wine shop. Plenty of 2009 Bordeaux is still out there, and lots of it can be had for a bargain. The next time you see one, you might consider stocking your wine cellar with a case or two of it. This label certainly wouldn’t be a bad start.

How does it look? This Bordeaux is fully opaque, with a deep plum color. It’s light-bodied, and has almost no legs, suggesting that this wine’s going to be a bit dry.

How does it smell? The La Grange de Grenet’s nose doesn’t have much fruit to it. Instead, the odor’s a bit floral and tannic, without much of an alcohol scent (even though this wine has 13 percent alcohol by volume.)

But how does it taste? This wine’s a pleasant, light-drinking, complex Bordeaux. The fruit flavors — ripe plum and sour cherry — are there, but they’re not overpowering, and the wine is fairly dry. There are some chocolate and leathery notes as well. This wine’s been aging for three years now, so I’m not surprised that the tannins are almost nonexistent, or that the alcohol flavor is very muted.

What should I eat it with? I wouldn’t serve this with a main course, but it would go great with a bread/cheese spread, a crudite platter, a light lunch, or even brunch. (I was almost compelled to type “breakfast”, but this is a family publication.)

Now, even if it’s simple, a flavorful wine isn’t a bad thing, of course. We need wine to pair with a pizza on a Tuesday night just as we need wine to pair with our Sunday feast. The Arboreto Montepulciano is the former. With that note, enjoy.

How’s it look? The Montepulciano is medium-bodied, with thin legs. It’s a deep indigo color, but quite translucent.

How’s it smell? This wine’s nose is robust and fruity, with ripe apple, strawberry, and plum aromas mixed with some pungent floral notes and a decent amount of alcohol aroma.

But how does it taste? This wine’s flavor profile is fairly simple, but powerful. The same plum, berry, and apple fruit flavors on the nose are present, but they’re dry and tart. There aren’t any bitter tannin flavors (maybe due to the fact that this wine’s almost two years old already), but there’s a strong alcohol flavor, especially for a wine that’s only % alcohol by volume.

What should I eat it with? Grilled meats, appetizers, or light dinner food. Again, pizza or spaghetti would pair well with it. Chicken parmagiana might go well, though veal parm would be a bit too rich.

How’s it look? The Vermentino looks like a light-bodied wine, with almost no legs. It’s transparent, and a brilliant yellow-green — almost like an apple juice.

How’s it smell? Musky and grassy, with some light, sweet fruit notes.

But how does it taste?  The La Cala is a red wine drinker’s white wine — dry and complex. It has tart apple and pear notes, but without any of the sweetness of most wines that hold those characteristics. Instead, this Vermentino is alkaline, with grassy notes and a bit of oak.

What should I eat with it? Roasted vegetables, seafood, or savory hors d’oeuvres would all pair well with this La Cala, if you didn’t want to drink it by itself.

Today’s wine, a 2010 Vitiano, from Italian winemaker Falesco,  utilizes Verdicchio and Vermentino grapes, two varietals of which I am altogether ignorant. This wine hails from Montecchio, which is near the geographic center of Italy (the shin of the boot, if you will.) The cursory reading I did suggests the former contributes acidic, citrus notes, and the latter provides slightly sweeter fruit flavors. The two together form a great value bottle in the $10-$12 range, with a flavor that’s both versatile and complex.

How’s it look? The color is golden yellow, with just a hint of green — reminiscent of yellow Chartreuse. When swirled, the Vitiano leaves almost no legs, suggesting that the wine has a thin body and a relatively low sugar content.

How’s it smell? The primary aromas are pear and lemon zest, with a hint of earthier scents reminiscent of a Sauvignon Blanc. There are no noticeable tannins, and the alcohol content is fairly smooth, considering this wine boasts a 12.5 percent alcohol content by volume.

But how does it taste? This is just a great wine, especially for the price. I’m usually a red wine drinker, but this one was complex and dry enough for me to enjoy in its own right. I got tart apple flavors and some grassy notes (again, like a sauvignon blanc), but with a bitter, vegetable alkaline base that kept this wine grounded. The wine had a light body, as expected (with very little sweetness, as expected.) I’ll pick this one up again.

What should I eat it with? I made a nice shrimp and parsnip risotto for dinner the night I sampled the Vitiano, but this wine would complement any meal that calls for a  white wine — be it an Italian meal like alfredo, fish, or chicken marsala, or something a bit more transatlantic, like a chicken pot pie, macaroni and cheese, or even a grilled cheese.

Writing from the East Coast, I’m not purporting a California wine to be very sustainable, but today’s bottle, a 2009 Canyon Oaks Shiraz, is a great value (I got mine from an end-of-bin remnant, but it seems like it’d slot into a $7-$9 per bottle range.) This Shiraz isn’t quite as bold as most reds of that vintage,  but it’s a decent buy nonetheless.

How does it look? Translucent and ruby-colored, with almost no legs. The wine looks like it’s going to be very light on the palate.

How does it smell? Again, fairly light. There are some mild fruit notes, but no real sign of tannins, or any secondary characteristics. (They might open up if the wine was allowed to air out for a bit.)

But how does it taste? Light and sweet. The fruit notes are very sweet, with cherry and plum flavors. The tannins really aren’t present, though there are some earthy spice notes. The wine’s very light on the palate, and seems like it wouldn’t be too filling on a hot day.

What should I eat it with? Light grilled meat (chicken or lightly flavored sausage), roasted vegetables, or maybe a salad. This wine couldn’t stand up to anything too heavy, but it’d be a great pairing with a light lunch.

Today’s wine, a 2010 table wine from La Vieille Ferme, is a value imprint from Rhone Valley winemakers Chateau de Beaucastel. The vintners make more expensive bottles, but they still produce quality wines in their more economical vintages. The Vieille Ferme blend incorporates Carignan , Cinsault , Grenache , Syrah grapes, all of which are fermented and aged separately, then blended for bottling. Even for this value blend, care is taken to ensure the flavors mix well and the end product meets certain quality standards.

How’s it look? The Vieille Ferme is a deep, dark cherry red, with some magenta tones. The wine looks thin; its legs are almost nonexistent.

How’s it smell? This red has pronounced floral aromas, with some plum and light berry notes. There aren’t any tannins or impurities in the aroma.

But how does it taste? The wine is very light on the palate, with a thin mouth feel (you may have expected that, based on how thin it looked when swirled.) The Vieille Ferme isn’t overly sweet, but has some plum notes, paired with very pronounced alkaline, earthy flavors. While it isn’t sweet, the wine is smooth, with few tannins, and despite its 13.5 percent alcohol-by-volume strength, it drinks easily.

What should I eat it with? Honestly, whatever you’re eating for dinner tonight — the wine’s designed to drink well with almost anything. This wine might not pair exceptionally well with grilled meat (and honestly, way too many wines already do), but a good stew, a soufflé, a quiche, or just a crusty baguette and a nice cheese would be a great pairing.

Trapiche is, by its own estimation, one of the biggest and oldest wine producers in Argentina, and claims the biggest worldwide presence of any Argentinian winemaker. Their website claims a particular specialty in malbecs, and takes pride in the vineyards’ ability to produce quality malbecs at all price points. This particular malbec came from the Mendoza region, in the warmer, northern part of Argentina. Trapiche says its vineyards are naturally irrigated by the Mendoza River, and sit between 2,300 and 3,500 feet above sea level in the foothills of the Andes Mountains. Today’s malbec was on sale for $8 in the end-of-bin sale section at one of the bigger liquor stores in my area. I’m sure Trapiche makes better malbecs as well, but this particular bottle would be a decent buy at twice the price.

How’s it look? This malbec is a very dark garnet red, though it’s so opaque, it looks like black cherry if poured thicker. The wine looks to have an average viscosity, and leaves thin legs when swirled.

How’s it smell? The nose has very strong, rich fruit notes, like overripe plum or pomegranate, with not a lot of alcoholic or tannic notes to distract from it.

But how does it taste? The Trapiche is rich, ripe fruit flavor throughout — again, mainly overripe plum, pomegranate, or blood orange. There are peppery undercurrents, and rich vanilla notes, almost like a decent sherry. This malbec is very smooth for a two-year-old wine, due to, perhaps, temperate growing conditions? The fruit flavors aren’t sweet or sour, though — they’re bold, and almost savory. The wine has a thick mouth-feel for its viscosity.

What should I eat it with? Rich Latin food, grilled meats and vegetables, or flavorful fruit paired with bold cheeses.

As you may know, wine grapes almost went extinct in the late nineteenth century, due to a particularly widespread outbreak of Phylloxera plague (phylloxera are tiny locust-like insects that attack plants.) Vineyards across France were affected by the plague, with devastating results. The only thing that saved Bordeaux was Europe’s penchant for imperialism, which had extended to the winemaking world. Vintners took European grapes to the New World, and planted strains of grapes throughout the Western hemisphere. Those new, American (North and South) strains of grapes were highly resistant to phylloxera, and by taking those strains back to Europe, planting them, and then grafting old European vines onto American roots, the winemaking industry was able to recover. (Take whatever symbolism you’d like from the story.)

The Carmenere grape (a distant relative of merlot) was particularly affected by phylloxera, leading many to fear the vintage was altogether extinct … until globalization led the winemaking world to discover that carmenere was doing just fine in Chile.

Today, the vintage is almost exclusively made there, and is again recognized as an important vintage. Since the grape still isn’t that well known, though, you might be able to find a bargain on a bottle — like this Casillero del Diablo 2010 carmenere I picked up for $11. For a wine under $15, this carmenere brings some very interesting flavors to the table, and earns itself notice as a good wine regardless of the bargain price.

How’s it look? Lots of deep, dark color — black cherry to indigo. This Carmenere is a thick wine that coats the glass and leaves many thick legs.

How’s it smell? On the nose, tannins, and a bit of alcohol, are all I notice.

But how does it taste? Casillero del Diablo’s tasting guide suggests I should be enjoying rich plum and blackcurrant notes, but my bottle doesn’t have much of that. What I do get is a mouthful of earthy, but not bitter, flavors — chocolate, coffee, tobacco, leather. The only hints of any fruit flavor are a bit of raspberry tartness, and maybe some currant-like aftertaste. It’s an unusual wine, but certainly not unwelcome.

What should I eat it with? Rich, dark chocolate, or maybe a richly flavored chicken dish with a mole sauce. (If you can think of any savory recipe that includes bitter chocolate as an ingredient, it’d be an ideal fit.)

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A friend recently asked me for a few recommendations on Pinot Noirs. I wrote down a few of my favorites and promised to follow up with an email link containing my reviews so she could learn a little more about the wines before making a purchase. As I was going through past reviews, I realized that I haven’t written a review on one of my absolute favorite Pinot Noir wines, Orogeny.

Appearance: The 2008 Orogeny Pinot Noir was clear and brilliant.

Color: The wine was hovering between garnet and brick red, edging closer to brick red. This was my first indication that the wine was in the peak of its maturity.

Aroma: Before extracting my first aroma from the wine’s overall bouquet, the first thing my brain registered about this wine was that it simply smelled good. The aroma wasn’t too overpowering or strong. The first distinguishable aroma I could detect was red fruit, especially cherry and strawberry. Next, I picked up a little vanilla and a hint of floral before being drawn back in to the juicy fruit smell.

Flavor: The flavor of this medium-bodied wine follows the aroma profile. It starts out with bright red fruit flavors on the attack. The middle holds a bit of the mild peppery spice before unfolding into the incredibly nice fruit finish. The wine was smooth with highly refined tannins and a sweet fruit linger.

Additional Comments: I am consistently impressed with the Orogeny Pinot Noir. It is well worth the price. This is a great wine to have or bring to a nice dinner or celebratory event.

Overall Rating: I could drink this wine daily.

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Michael and I dined at one of our favorite local restaurants tonight. It’s one of those places that never fails to deliver on the quality of food and service. One thing that we particularly enjoy about the restaurant is how the manager/Sommelier always mixes the menu up with new wines. Tonight, he introduced us to the Chalone Pinot Noir. It never ceases to amaze me how a $13 bottle of wine is sold for $28 in a restaurant. In any other business, we’d call that straight up theft.

Appearance: The wine was clear and radiant.

Color: The lighting wasn’t that great (we were at a cozy romantic restaurant after all), but it appeared to have a ruby red color.

Aroma: At first, I detected ripe black cherries and raspberries. Next, I picked up a little rose and a hint of earthy spice. The Sommelier said the spice was the slight tinge of tobacco. The wine had a welcoming aroma; it promised to be an enjoyable wine.

Flavor: I fell in love with this Pinot Noir after my first sip. It was a light-bodied wine that opened with the juicy red raspberry promised in the bouquet. The middle was soft and silky with just the right amount of spice. The smooth finish left my mouth craving more of the wine’s juicy goodness.

Pairs Well With: Pinot Noir is such a lovely wine for dinners out. It paired beautifully with the cup of sweet fresh lobster bisque we had for an appetizer and it was incredibly delicious with our entrees, grilled beef tenderloin topped with Gorgonzola cheese and a port wine reduction sauce.

Overall Rating: I could easily drink this wine on a daily basis. And for that price, it would be hard not to do so.

Bordeaux is the long-reigning king of any wine blends, coming from the eponymous region in France (which has been long regarded as the wine-selling capital of the world.) I did a bit of reading, and 2009 Bordeaux’s have been cited as the best year for the vintage in a long time. The blend from Bordeaux usually contains (according to Wikipedia) mainly Cabernet Sauvignon, Cabernet Franc, and Merlot with a bit of Petit Verdot and Malbec.

Today’s wine is a ridiculously good value, in the $5-$6 a bottle range. For that, you get a solid blend that’s appropriately complex and balanced. This wine should sell for at least twice its price. Try it out sometime.

How does it look? This Bordeaux has a translucent black-cherry color with almost no legs –  suggests a medium-bodied wine that isn’t too sweet.

How does it smell? There are significant floral notes, and the aroma’s a bit boozy, but nothing is too overpowering, and the fruit notes are almost completely hidden.

But how does it taste? This Bordeaux is somewhat thin-bodied, which we guessed when we swirled it and saw how non-viscous it was. The first few sips are just alkaline tannins and alcohol (the wine is fairly strong, at 13 percent alcohol by volume.) It gets sweeter, and reveals some sour cherry notes, when it breathes, but this is still a fairly dry wine.

What should I eat with it? Anything from the grill or the broiler — savory flavors will complement this Bordeaux. If you don’t want a full meal, maybe a roasted pepper bruschetta with a very well-toasted crostini.

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Sitting at the southern most point of the Sonoma Mountains, where the Sonoma valley meets the Napa valley, is Los Carneros, one of this country’s oldest and most renowned viticultural areas, which is where this well-balanced Pinot Noir comes from. Michael and I have had Le Crema Pinot Noir before, but the merchant at our local wine shop suggested we try the 2007 La Crema Los Carneros. All I had to hear was “2007” and I was sold. The year 2007 produced some truly exceptional California Pinot Noirs.

Appearance: The 2007 La Crema Los Carneros Pinot Noir was brilliant. The wine had a lustrous sheen that danced in the light.

Color: The wine was garnet in color.

Aroma: I immediately noticed a bouquet of ripe cherries and other red fruits, perhaps plum. Next, I picked up a slight hint of an earthy spice. The wine had an extremely pleasant, mouth-watering aroma.

Flavor: This was a medium-bodied wine. Like all good Pinot Noirs, the attack was dominated by the fruit flavors I detected in the bouquet. The middle introduced the spice, and the finish was smooth and long. The tannins were present, but they were nicely refined. I like how clean this wine was. The soft, velvety texture of the wine didn’t coat my mouth too much.

Additional Comments: The 2007 La Crema Los Carneros Pinot Noir is a worthy purchase. It can be enjoyed now or cellared for four or five years. I actually enjoyed this Los Carneros Pinot Noir more than I enjoyed the standard La Crema Pinot Noir.

Overall Rating: I would drink this wine daily.

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Cellardoor winery is located in Lincolnville, Maine on a 68-acre, century-old farm. Michael and I attended a wine tasting event at the winery in 2011 and had the opportunity to taste several of their wines. I jotted down a note in my travel journal that Prince Valiant was particularly good. For Valentine’s Day, Michael and I purchased a few bottles from the winery to taste, review, and enjoy. We started with the 2009 Prince Valiant.

Appearance: The wine was slightly hazy.

Color: The 2009 Prince Valiant had a dark purplish-plum color.

Aroma: The first thing I noticed was the fruit bouquet of dark red cherries and ripe plum. On my next inhale, I was able to pick up a little earthy smokiness. It had a pleasant, inviting aroma as if the wine was saying, “Come on over, have a seat, put on a hat and taste me.” I’m not quite sure why I would need to put on a hat to taste a wine, but the aroma was so intoxicating, I would have gladly obliged.

Flavor: This is a medium-bodied wine that attacked first with the fruit flavors promised in the aroma. The middle was comprised of floral notes that I didn’t particularly care for. Thankfully it didn’t last long before giving way to a smooth, smoky finish. The aftertaste was actually really pleasant – the wine settled into a fruity-smoky finish.

Pairs Well With: The producer claims this wine would pair well with barbecued ribs, hard salami, and aged cheeses. I completely agree with this – I think the Prince Valiant would be better if it were paired with bold foods.

Additional Comments: One thing I really love about the winery is their motto, “Love your life. Be who you are and drink good wine along the way.”

Overall Rating: While there wasn’t anything especially bad about this wine, I didn’t enjoy it as much as I had hoped. I would drink this wine annually.

Well, the fermentation process that makes wine (along with beer, and the foundation for liquor) produces more than alcohol (or ethanol, to be exact.) Trace amounts of other chemicals — including methanol, acetone, and other lesser known compounds — are created by the yeast. Those compounds are part of what give unrefined, unaged alcohols their rough kick and their harsh flavor.

Fusel oils break down over time, which help to mellow out the alcohol in question. In the case of wine, strong reds with distinct flavors and heavy alcohol content can often reveal their complexity after a few years.

This week’s wine, a shiraz from Washington State, is a great bottle for $8. (I thought the price was maybe a clearance sale, but that’s what the vineyard sells the vintage for on their website.) Material from the company says that this particular grape is grown on a specially designed trellis that allows the fruit maximum sunlight exposure. That leads to especially ripe fruit, but also especially thick skins — and exceptionally oppressive tannins on the palate. This wine might have been tough to taste when it was first made, but now? A great wine, and a great value.

How’s it look? The Two Vines is a deep, dark indigo color, and almost completely opaque, with thick, sticky legs that linger on the glass for a long time — not surprising, considering how ripe this bottle’s label claims the grapes were.

How’s it smell? Clean, for the most part — there aren’t overwhelming odors outside of a light alcohol aroma with acidic and floral afternotes. While the wine is strong (13.5 percent alcohol by volume), the smell coming from it isn’t repellent at all — which makes sense, since this wine has aged almost seven years, and as a result many of the fusel oils have dissipated.

But how does it taste? “Strong, but smooth” may be a clichéd description, but here, it’s apt. Plum and blackcurrant flavors mix with sweet, floral notes. Even though this wine is fairly sweet, and has just as heavy a mouth-feel as the thick legs suggest, the alcoholic strength of the wine leaves the palate fairly clean.

What should I eat it with? This shiraz is strong, sweet, and easy on the palate. It’d go great with a ribeye and roasted vegetables, or a similar meal based around a roasted protein. I’d serve it with fajitas or other spicy food as well.

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While visiting Santa Ynez, California, last December, I had the opportunity to taste several memorable wines, and the Rusack Anacapa was one of them. I’m not usually a fan of wine blends; I enjoy single fruit wines the best. However, one of the things I have grown to learn and respect about wine over the years is that one cannot restrict wine with absolutes – there will always be that one wine in a category that changes everything you thought you knew about wine. The Rusack Anacapa reminded me that blends can be delicious.

Appearance: The 2008 Anacapa was dark and clear.

Color: The wine was a deep ruby red color.

Aroma: I was a little confused when I first smelled this wine. It was hard to pull out a predominate aroma. I picked up a mix of rose petals, coffee and liquorice. I could barely pick up a little fruitiness, maybe a hit of cherry, but it was overshadowed by the rose and coffee bouquet.

Flavor: The flavor didn’t match the aroma profile very well. I immediately tasted black cherry and cocoa, not the rose, coffee and liquorice I was expecting. I did get a hint of those flavors before the finish, but it wasn’t at all what I had expected. The wine had an incredibly rich, lush texture and the tannins were nicely refined. While my first taste wasn’t exactly what I expected, the velvety mouth-feel of the wine and the blending of the flavors made it enjoyable.

Pairs Well With: The 2008 Anacapa would pair well with lamb, beef steak, grilled Portobello mushrooms, and grilled salmon.

Additional Comments: While I don’t think that I would add this wine as a staple, it was an enjoyable way to “mix” things up.

Overall Rating: I could drink this wine monthly.

Wine Category

Michael and I received a bottle of Big Fire Pinot Noir for Christmas and finally got around to tasting it over the weekend. I love getting wine as a gift – it’s always fun seeing what type of wine someone picks out for me to try. I’m not at all surprised this was a Pinot Noir since I’ve made it pretty well known that Pinot Noirs are my favorite type of wine. I was excited to see the Big Fire was another Oregon wine – the more I try Oregon wines, the more I like them.

Appearance: The wine was light and clear.

Color: The 2009 Big Fire Pinot Noir had rich plum color.

Aroma: The wine had a pleasant fruit bouquet. At first I detected the aroma of ripe red cherries, plum and pomegranate. I was able to pick up a delicate earthy spice mixed in with some floral notes, but the fruit aroma was the strongest.

Flavor: This was a light-bodied wine with a soft mouth-feel. The wine opened up with the red fruit flavors before giving way to mild spice. The finish was incredibly smooth, with no noticeable tannins. Upon my second taste, I was able to pick up the wild rose and mushroom spices noted by the producer. This was a well-balanced, soft, and easy to drink wine.

Pairs Well With: The 2009 Big Fire Pinot Noir would pair well with filet mignon, pasta dishes, and steak-cut seafood like Mahi-mahi.

Additional Comments: This is an excellent wine for new wine drinkers who may prefer a lighter, fruitier wine; however, it shouldn’t be overlooked by established red wine drinkers. The 2009 Big Fire Pinot Noir has enough body to appeal those who prefer heartier, richer reds.

Overall Rating: I could drink this wine daily.

Consulting my always-reliable source for wine knowledge, Wikipedia, I’ve learned that moscato, made from the muscat grape (in this case, the white variety), is often made as a fortified wine, or even (in Italy) as a sparkling wine. Alternatively, it can make a sweet dessert wine, like today’s bottle, a 2011 J.W. Morris moscato. Value-priced at a ridiculous $4.99 at Trader Joe’s, today’s wine is just like the one I’d tasted before — maybe not the most complex wine you’ll ever find, but still fun. It’s not so sweet that it’s cloying, and it’s interesting enough that a seasoned wine drinker wouldn’t mind knocking back a glass. At the same time, it’s very accessible for any houseguests who aren’t normally wine drinkers.

How’s it look? The Moscato is a very light, translucent yellow-amber color. The wine seems thin in the glass, but leaves thick legs on the side, suggesting a high sugar content.

How’s it smell? No strong fruit notes, tannins, or overwhelming alcohol odors are noticeable on the nose — just some light floral aromas.

But how does it taste? Like candy, basically. The wine is very sweet, as the thick legs suggested — the sweet flavor is more like honey with lemon than straight sugar, but it is the main note you’ll notice in the flavor. There are some light fruit notes — peach or pear — along with just a hint of elderflower, or some other light floral flavor. This is definitely a dessert wine — though at 10 percent alcohol by volume, it’s nothing to be trifled with. In fact, this wine is so sweet and simple, and drinks so easily, you might find yourself quaffing it. Not that we judge in regards to that sort of thing…

What should I eat it with? As a dessert wine, this should be served either alongside something sweet, or in place of it. It would complement a rich slice of chocolate cake, a warm winter cobbler, or maybe a fruity sherbet or sorbet. You won’t get in too much trouble for trying to serve it with dinner, as long as that dinner is on the light side, and not too salty. (The moscato fits the same basic profile as a Riesling, so following the same guidelines would be smart. Asian food, then?)

There are a few hot drinks out there (the hot toddy, the Tom and Jerry, the blue blazer.) There are any number of punches that can be served warm (Esquire cocktail writer David Wondrich has done plenty of research on punches, and wrote this book.) But the list ends soon after that… and except for the toddy, most of those drinks have a high degree of difficulty.

Not so with mulled wine. I have a recipe below, and it’s not a bad one. But it’s more of a starting point than anything else. Mulled wine is nothing but a warm, mildly boozy winter concoction meant to be gulped — well-flavored, yes, but weak enough that it can be gulped with impunity. Mulled wine can warm you up, but it will be very hard to drink enough to mess you up… unless you’re very dedicated. Again, here’s a recipe. You can alter it as you like.

Mulled wine

• 1 bottle wine (preferably something dry and complex — a cab? a malbec?)
• 2 cups apple cider (any fruit juice would work here, but I wouldn’t use citrus, and grape would be redundant.)
• 2 cinnamon sticks
• 4 cloves, ground (and/or 1 tsp. nutmeg, and/or 1 tsp. allspice, and/or even 1/2 tsp. ginger, if you’re feeling frisky.)
• 1 orange, sliced. (For an extra-sweet flavor, roast the orange slices in a casserole dish for 15 minutes, then dump the slices and the resulting juice into the mix.)

Combine all ingredients in a medium- or large-size saucepan, and warm under low heat until hot, but not scalding. Serve in a large mug. Grate extra nutmeg on top to garnish, if desired.

Wine Category:

Over the weekend, my fiancé, Michael, and I set out to dispel the myth that you can’t find a good Pinot Noir for less than $15.00. We ventured up the street to our local wine store and pored over their selection. We were both attracted to Jargon’s bright and playful label. The character on the front of the bottle caught our attention, but it was the jumbled words he was shouting that helped us seal the deal for the purchase, “Just Good Wine.” That’s a pretty bold statement for a $12.00 wine.

Appearance: The wine was light and brilliant.

Color: The 2009 Jargon Pinot Noir had a light ruby color. The wine reflected the light well.

Aroma: I was pleasantly surprised by the aroma. The wine opened up with a bouquet of ripe red berries, mainly strawberries and red cherries. Next, I was able to detect a slight vanilla aroma, followed by a lovely oaky spice.

Flavor: This was a light-bodied wine with a silky smooth mouth-feel. The flavor was really interesting (in a good way!). I was immediately hit with the fruity flavor promised in the aroma, but just as I was able to detect the fruit flavors, the spice and vanilla came through. The finish was nice and long with the spice and vanilla owning the first part but then giving way to a delicate fruit and spice notes.

Pairs Well With: We enjoyed the 2009 Jargon Pinot Noir with Indian food. Just like other Pinot Noirs, the Jargon would be a perfect playmate with any meal.

Additional Comments: While this wine isn’t refined as some of my more expensive favorite Pinot Noirs, it should not be discounted. It was delicious, easy to drink, and surprisingly well-rounded for its price point.

Overall Rating: I could drink this wine daily.

Wine Category:

While traveling through the Santa Ynez Valley last month, we stopped off at the Star Lane Vineyard to check out some of their wines. The vineyard rests at the eastern end of the Santa Ynez valley in the “Happy Canyon” region. While we tasted several of the Star Lane wines, their Sauvignon Blanc was one of my favorites.

Appearance: The 2009 Star Lane Sauvignon Blanc presented as a light, clear wine in the glass.

Color: The wine had a greenish yellow tint that resembled bales of hay.

Aroma: At first inhale, the 2009 Star Lane Sauvignon Blanc opened up with a distinct tropical fruit aroma. Sauvignon Blanc’s flavor profile can range from assertively grassy to sweetly tropical. Luckily, this wine was on the sweetly tropical side. I was able to pick up a little mango, pineapple and papaya gently mixed with a slight grassy herbaceousness.

Flavor: First on the palate was a distinct citrus fruit flavor. The most noticeable of these was the flavor of mandarin oranges. The wine is fresh and elegant with hints of apple and pear. The finish is long and crisp, with the slight flavor of baking spice.

Pairs Well With: This wine would pair well with any kind of fish or seafood dish, including halibut, swordfish, sushi, or a classic ceviche. It would also go nicely with cheese and crackers or pear and walnut salad.

Additional Comments: This would be a perfect wine to enjoy during warmer weather. I could see the 2009 Star Lane Sauvignon Blanc being a staple during the late spring and early summer months.

Overall Rating: I really enjoyed this wine. I could drink it daily during warmer months.

As you’ve probably noticed, all grapes, whether light- or dark-skinned, have translucent pink flesh inside. Red wines (and whites) get most of their color and flavor from the complex compounds in the grapes’ skins. When the juice made from zinfandel grapes is separated from the crushed skins before fermenting, the result is white zinfandel — low-voltage, simplistic, and quaffable. My unfortunate source on winemaking and wine history, Wikipedia, tells me that the modern method and recipe for producing white zinfandel was discovered almost accidentally, but that once its commercial potential was discovered, it quickly became unstoppable.

But for all that ill repute, zinfandel can make a very decent wine when left to its own devices. Today’s wine, an economy zinfandel from Sonoma County in California, is a sweet, yet well-bodied wine, equally suited for drinks with friends or for sipping with dinner. It won’t be the best wine you ever drink, but if you’re in the mood for something a bit less dry than normal, it’s a nice change of pace.

How’s it look? Dark and opaque, and much more purple than red — something between royal purple and indigo. The legs are thin, especially for a sweet wine like this, but the wine does coat the glass well after it’s been swirled.

How’s it smell? Fairly ordinary — mid-range, nondescript fruit notes with some light floral touches. I don’t notice any tannins or other such harsh touches. That’s a bit surprising, since the bottle tells me this zinfandel is 15 percent alcohol by volume.

But how does it taste? Again, solid, but fairly ordinary. There are sweet berry notes — blackcurrant, or maybe plum. By now, this 2008 wine has aged fairly well, so the tannins are almost nonexistent, and the high alcohol content only serves to clear the palate after every sip. Overall, this a nice, if uncomplicated, wine. I’ll drink it again.

What should I eat it with? I realize it’s mid-winter, but anything grilled — meat or vegetable — would be nice with this zinfandel. Any simple oven-roasted or broiled dish would work as well. Maybe a nice sweet, savory sausage? German meatballs?

Wine Category:

My fiancé, Michael, and I just returned from our vacation in California. During our trip back West, we took a private tour of four truly astonishing vineyard tasting rooms. The Rusack tasting room was the last one on our trip, but it supplied us with our favorite Chardonnay of the entire day. It’s surprising to me that even after tasting several different wines all day, we were able to find our favorite wine at the end of the tour; however, the Rusack Chardonnay is no ordinary Chardonnay – it’s a bright, crisp, nicely balanced wine. I think this is partly due to the unique growing climate of Santa Barbara county.

Appearance: The 2009 Rusack Chardonnay was brilliant and light.

Color: The wine had a pale gold color.

Aroma: The 2009 Rusack Chardonnay had a delightful fruit aroma. First on the nose was the mixed bouquet of honeydew melon and orange.

Flavor: The wine had a light-mouth feel. I immediately tasted the melon and citrus notes. The producer notes hints of Asian pear, which were pleasing to find. While this wine was fermented in a mixture of new (40%) and older French oak barrels, it didn’t have an oaky aftertaste. The finish was crisp and refreshingly clean.

Pairs Well With: While the 2009 Rusack Chardonnay can certainly stand on its own, it would be delicious paired with a light pasta dish or grilled chicken.

Additional Comments: This wine will be best while it still has strong young fruit aromas; it should be enjoyed now.

Overall Rating: I could drink this wine daily.

Port fits that bill just fine. Port is a Portuguese fortified wine, made both strong and sweet by the addition of distilled grape spirits near the end of the fermenting process. The extra alcohol kills the yeast in the wine before the fermentation process consumes all the sugar from the grapes, so unlike a liqueur, the extra sweetness here isn’t from added sugar — it’s from the grapes themselves. For all that sweetness, it’s a bit stronger than a standard red wine — usually around 20 percent alcohol by volume. (If you want to know more, read up on it with Dr. Wikipedia here.)

Today’s bottle is a fairly economical bottle of port from everyone’s favorite wine cellar, Trader Joe’s. It retails for about $7 there. For that price, this port is a bargain, as it’s a very pleasant, smooth wine that would serve as a great coda to just about any meal. Pour yourself a gulp or two after dinner tonight, and you’ll see. (And since it’s fortified, a gulp or two will give you the same pleasant after-dinner glow as a glass of red would.)

How’s it look? The port is a deep dark ruby red. It swirls thick, and the extra sugars create some very thick legs.

How’s it smell? Rich and fruity, with broad plum and mid-berry scents, and a hint of some island spices.

But how does it taste? Rich and thick, with a broad plum base and notes of vanilla and molasses. The Morgado doesn’t have a lot of tannins, but the nearly 20 percent alcohol volume does lend the port a bit of a kick. The texture is smooth, but thick.

What should I eat with it?  Dessert, for the most part — though if your meal was too big, you can serve this port in lieu of a dessert, rather than in addition to it. Port is also a great cooking wine — try deglazing a skillet after cooking a steak, then mix in some dijon mustard, salt, and pepper. The sauce will put A1 to shame.

Port also pairs very well with cigars, if you’re the type to smoke them. Dip the tip (the tip you draw from, not the lit tip) into the port between puffs.