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.

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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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.

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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.

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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.

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?

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The Seghesio Zinfandel is produced in the same area as one of my all time favorite Zinfandel wines (Ravenswood), so I figured why not give a wine from the region a try? I’m so glad that I did! I think Sonoma, California has hit the jackpot for quality Zinfandels.

Appearance: The Seghesio Zinfandel was dark and clear, with a velvety sheen.

Color: The wine was a ruby red color.

Aroma: At first, I picked up the fruit aroma. It smelled like a mixture of black and red berries. Next I was able to pick up a little bit of cherry, oak, vanilla, and a hint of mushroom earthiness.

Flavor: Seghesio Zinfandel is a full-bodied wine that has a lush, velvety mouth-feel. First on the palate was a bit of raspberry and blackberry flavors. Next, a tinge of earthy spice coated my tongue before giving way to a faint hint of oak. The tannins are nicely refined, so the wine’s finish was incredibly smooth and rich. My only complaint about the Seghesio Zinfandel is that the finish didn’t linger nearly as long as I had hoped it would. I would have liked to enjoy the flavor of the wine a tad longer. Then again, all things considered, that’s not the worst thing that I could say about a wine.

Pairs Well With: I would pair this wine with red meat and hearty vegetable dishes. I think it would go particularly well with steak or beef stew.

Additional Comments: According to the producer, the Seghesio Zinfandel grapes come from four estate-farmed vineyards, including San Lorenzo, Home Ranch, River Road in Alexander Valley, and Cortina in Dry Creek Valley.

Overall Rating: I could easily drink this wine on a daily basis.

Happy sipping!

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It’s no secret that Pinot Noir is my favorite wine. Its balance of fruit and spice makes it easy to drink and its versatility makes it an easy pick for any occasion. Despite it being a favorite, I’m open to trying new wines. That’s part of the fun of wine tasting – discovering something new, so when Michael brought home a bottle of Pinot Meunier, I was intrigued.

Pinot Meunier is a black grape that’s a mutation of the Pinot Noir grape. The Pinot Meunier grape is most often used in champagne or in a red wine blend; however, it has recently gained popularity and is being used as a singular varietal. Hmmm… a grape that’s a close cousin to my beloved Pinot Noir? I was ready for a tasting!

Appearance: The Pinot Meunier was clear and brilliant. It was shockingly light in color; it looked more like a rosé than a Pinot Noir.

Color: The 2007 Domaine Chandon Pinot Meunier was brick red in color.

Aroma: This was an incredibly fruity wine. The strong aromas of cherry and strawberry were all I could really smell.

Flavor: This was a light-bodied, fruit forward wine. The promise of red fruit flavor attacked my palate first before giving way to a spicy finish. The spice was reminiscent of a Zinfandel – it had a warm lingering sensation, like being hugged from the inside. This was a well balanced wine with nicely refined tannins.

Pairs Well With: The 2007 Domaine Chandon Pinot Meunier would pair nicely with spicy food. I’d like to try it with Indian food.

Additional Comments: I’m going to be on the lookout for more Pinot Meunier producers. I’d imagine it will be easier to do since the Pinot Meunier grape is far less fickle than the difficult to grow Pinot Noir.

Overall Rating: I could easily make this a weekly indulgence.

Happy sipping!

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Last Saturday night Michael and I met some friends for dinner at a local restaurant, The Chef and the Gardener. After we perused the wine menu, we opted on the Angeline Pinot Noir for three of reasons. First, it’s a California Pinot that uses sourced grapes from two of California’s best areas for Pinot Noir – Santa Barbara and Sonoma counties; second, it was a 2010 (a Pinot Noir vintage we haven’t had yet); and finally, we knew that no matter what we decided to order, Pinot Noir is an incredibly versatile wine that pairs well with anything.

Appearance: The wine was brilliant and clear.

Color: The 2010 Angeline Pinot Noir was a dark brick red color.

Aroma: The wine opened up with the powerful aroma of black cherry and the subtle hint of ripe strawberries. Next, I detected a pleasant smoky spice.

Flavor: This was a medium-bodied wine that had a smooth and silky mouth-feel. First on the palate was a bit of the red fruit promised in the aroma. The fruit flavor lasted just long enough to get the point across that I was drinking a Pinot Noir before it slowly dissolved into a pleasant, earthy spice finish. The finish lingered slightly with just a tinge of heat before it finally faded. This is a shockingly well-rounded wine for the vintage.

Pairs Well With: The 2010 Angeline Pinot Noir was a perfect accompaniment to the entire meal. We started enjoying the wine during each of our appetizer courses (clam chowder and grilled pear salad) and our chicken entrees.

Additional Comments: The producer noted that the 2010 harvest was unusual – it was a long, cold season that placed them about four weeks behind schedule, which unexpectedly produced a sensational harvest of grapes.

Overall Rating: Daily. At the price point, this is a new favorite.

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Wild Horse Pinot Noir is one of those wines that I enjoy immensely when I’m drinking it, but for one reason or another, I don’t often pick it up when grabbing a bottle of wine from the store. I’m not sure why I keep forgetting about this treasure, but in some ways I’m happy that I do. Drinking this wine is like rediscovering why I fell in love with it in the first place.

Appearance: The 2009 Wild Horse Pinot Noir wine is a light and brilliant wine.

Color: The wine had a rich ruby red hue. It presented exactly as a Pinot Noir should.

Aroma: I easily detected red berries (raspberries and strawberries) and maybe a little pomegranate. It was difficult to pinpoint the fruit flavors since the playful aroma of vanilla and delicate scent of spices insisted on tickling my nose.

Flavor: The 2009 Wild Horse Pinot Noir has a light mouth-feel. Like all good Pinot Noirs, this was a fruit-forward wine that gently gave way to an earthy, lingering finish. After letting the wine breath for an hour, it opened up nicely, offering a little more cherry up front. Overall, this is a fairly balanced wine that delivers excellent quality for a reasonable price. While the wine is delicious now, it can cellared and enjoyed for another three years.

Pairs Well With: We enjoyed the wine with grilled filet and rice pilaf. This is a versatile wine that can easily be paired with lamb, fish, poultry and light pasta dishes.

Additional Comments: The Wild Horse name was derived from the wild mustangs that used to run free east of the Wild Horse estate.

Overall Rating: Weekly.

But it’s not perfect. My (regrettably) constant source on wine education, Dr. Wikipedia, tells me that montepulciano grapes have lots of fruit, but almost no skin (since they grow in such a temperate region.) The result? A wine with lots of sweet, fruit body but not a lot of tannic complexity — a bit of a one-trick pony. Not bad to wash down your spaghetti, but nothing you’d want to serve to impress anybody, either.

Today’s wine came from the bargain bin at my local wine superstore. For the $6 I paid for it, it made me happy, but it’s nothing I’d write home about. (This review notwithstanding, of course.)

How’s it look? Dark indigo, opaque, and thick, with wide, stout legs that linger almost endlessly. (That usually means we’re in for a sweet wine.)

How’s it smell? There are some vaguely berry-like fruit notes, along with a bit of alcohol, but no real tannins.

But how’s it taste? The notes on low skin-to-fruit ratio seem to be borne out in this wine. It’s sweet, and almost syrupy on the palate, with little tannic or alcoholic flavor to cut through the mix. Plum, strawberry, and just a bit of kiwi flavors fill up this montepulciano’s profile, with an almost grassy finish.

What should I eat it with? This montepulciano would complement the sweetness of tomatoes or peppers, but anything too greasy (read: cheesy) would overwhelm it. I’d say ratatouille, but the French would revolt at suggesting an Italian wine for their dish. And if I suggested chili, the Italians would be livid that we’d passed up so many quality Italian dishes and suggested something American. So maybe with an appetizer/antipasto course? A crudités platter, a simple bruschetta (light on the Parmesan), that sort of thing. Alternately, this might go well with a tart dessert, or a rich, dark, bitter chocolate.

Or you could cook with it. The sweet, mid-range fruit flavors would taste great in a spaghetti sauce. If you’re not sure how to make it, here’s Clemenza’s recipe from The Godfather. I never trust any recipe that can’t be explained in 30 seconds — and as much as anything else, that scene is probably the reason.

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Growing up in California, I thought that everyone knew that Zinfandel was a red wine. Zinfandel is probably the most symbolic grape of California wine making since it’s planted in over ten percent of all California vineyards.

It wasn’t until I moved to New England that I discovered when most people hear “Zinfandel” they think of a sweet, rose wine. While White Zinfandel certainly can be a refreshing summertime drink, I am not a fan. I prefer my Zinfandels bold and spicy, in their natural varietal form.

Appearance: The Liar’s Dice Zinfandel was dark and clear.

Color: The wine was a ruby red color.

Aroma: At first, I picked up the aroma of cherry, pepper, and vanilla. In fact, on the nose, the wine is incredibly fruity with an abundance of all red cherry aromas. At first it appeared to be a little one-dimensional, but after my second inhale I was able to pick up a bit of pepper, rose, and earthy aromas.

Flavor: The Liar’s Dice is a full-bodied wine. It had a slightly silky texture that melted into a deliciously juicy finish. The wine lingered on the finish with hints of fruit and a little pepper. The tannins were nicely refined, coating the mouth with a smooth feeling.

Pairs Well With: This wine would go well with just about anything. It would be especially good served with a bowl of piping hot harvest stew and a slice of warm bread.

Additional Comments: According to the producer, approximately 20% of the grapes from this wine were sourced from Dry Creek Valley, giving the wine a nice balance of spice and black raspberries. In the tradition of classic Zinfandels, the winemaker blended with wine with 3% Carignane grapes.

Overall Rating: This is one of my all time favorite zinfandels. I could easily drink this daily.

Happy sipping!

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Ravenswood is one my personal favorite producers of Zinfandel wine. The winery has been making Zinfandel for over 35 years, and is dedicated to mastering the art of creating a great Zinfandel. I usually drink their Zinfandel from the Lodi appellation, but this weekend I decided to try something a little different – the 2007 Old Vine Sonoma County Zinfandel. According to the producer, this vintage is a classic representation of the area’s best Zinfandels. We’ll see…

Appearance: The Ravenswood Old Vines Zinfandel Sonoma was luminous. The wine wasn’t cloudy and it didn’t have any floating particles in it.

Color: The wine had a deep ruby red color.

Aroma: At first, I picked up the aroma of ripe blackberries and purple plums. Next I detected a gently earthy bouquet laced with an oak finish. On my final inhale I was able to pick up a little bit of spice and vanilla. Overall, the aroma was pleasant.

Flavor: When I first tasted the wine, the predominate flavors that came through were plum and red berries. The fruit overtones gave way to layers of vanilla, oak, and spice. The wine had a medium-body mouthfeel. The texture was thick and chewy with a slightly tannic finish.

Pairs Well With: This wine would go well with burgers, stew, steak, or all by itself.

Additional Comments: Most people think of a white wine when they hear the word “Zinfandel.” Zinfandel is actually a variety of a red grape. White Zinfandel is a semi-sweet rosé wine that is produced from processed red Zinfandel grapes. Red Zinfandel is a bold, spice wine.

Overall Rating: I really enjoyed this wine. I could easily see myself drinking it daily.

Happy sipping!

This week’s wine was a bargain for me — I found it in a 2-for-$10 bin — but a bit of research (how did people ever write wine reviews before the Internet?) shows that it usually slots into a $6-$7 per bottle price range. For a sub-$10 bottle of wine, this tempranillo packs a lot of flavor. Before bottling, this Spanish wine was aged for three months in oak barrels (American oak, the bottle tells me, which doesn’t exactly say a lot for its bragging rights, but does explain why this is such an economical purchase, since those barrels are much cheaper than French oak.) The time spent mellowing in the cask, along with the three years in the bottle, have helped make this wine a great value purchase.

How’s it look? The Casa Solar is a dark, black cherry color – closer to magenta or outright purple than most reds I deal with. The wine is mostly opaque, and looks fairly viscous, though the legs are fairly thin.

How’s it smell? Balanced, with equal parts alcohol, tannins, and tart raspberry fruit notes.

But how does it taste? Again, well-balanced — ridiculously so, for such an economical bottle of wine. There are subtle strawberry and lime notes, but the fruity flavors aren’t too sweet or overbearing. The alcohol flavors are mellowed a bit, and the tannins are mild enough to serve as a perfect counterpoint for the fruit notes. Most importantly, maybe, the three months spent in oak haven’t overpowered the rest of this wine (probably because the tempranillo grape has a much stronger flavor than, say, chardonnay grapes.)

What should I eat it with? The Casa Solar would go wonderfully with a course of strong cheeses, or with a rich poultry dish. It doesn’t quite have the strength to pair with anything as rich as a steak, but for $5, what more can you ask for?