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WENTE MORNING FOG CHARDONNAY and HIGH VALLEY BARBERA

WENTE MORNING FOG CHARDONNAY, LIVERMORE, CALIFORNIA

98% Chardonnay, 2% Gewurztraminer (adds a hint of spice; a wine worth trying on its own); Livermore Valley is located to the west of San Francisco Bay; Wente Morning Fog Chardonnay is, perhaps, its most popular white wine; 50% fermented and stored in oak, which gives it a creamy mouthfeel and vanilla flavor, and 50% in stainless steel vats, which preserves fresh fruit flavors; it exhibits aromas and flavors of melon, apple, and pear, with a hint of minerality. TASTE AND SEE!


HIGH VALLEY BARBERA, CALIFORNIA

A new grape to you, perhaps, but worth the try; the Barbera grape is grown extensively in the Piedmont area of Northern Italy; the United States is the second largest grower; it is light- to medium-bodied, with deep color, low tannins, and high acidity, exhibiting aromas and flavors of cherry, plum, tobacco, cedar, dark chocolate, with hints of nuts. May be used as one would a Chianti. TASTE AND SEE! 

PRENDO PINOT GRIGIO

A SIDE NOTE: Pinot Grigio and Pinot Gris are made from the same grape, and both are fermented in stainless steel tanks, but there is a significant taste difference between the two. Tasting a Grigio and a Gris side by side would immediately point out the difference. The grape to make Pinot Grigio is picked early to ensure good acidity; the juice (now wine) is drained and filtered soon after the fermentation process is completed. Pinot Gris is fuller-bodied and creamy because the grape juice (now wine) is allowed to stay with deposits of the dead yeast (sur lees, the French call the procedure), and then it is stirred for up to two months before bottling. It is not a matter of which is better; I enjoy both, depending on what I am eating. I find Grigio works well as an aperitif, Gris with food, but, as I always say, each person is the best judge. 

PRENDO PINOT GRIGIO is light, dry, and crisp (from the acidity). Fermentation and storage takes place in stainless steel tanks, which ensures freshness and lightness. It exhibits aromas and flavors of citrus and apple. Typically, a Pinot Grigio should be consumed within 2 years. Taste and see!

SEBASTIANI CHARDONNAY NORTH COAST CALIFORNIA This is a typically good California Chardonnay, medium-bodied, balanced (meaning no one component stands out and calls attention to itself), exhibiting aromas and flavors of apple, lemon, butterscotch, and vanilla, with a creamy mouthfeel. Taste and see!

SEBASTIANI CHARDONNAY NORTH COAST and THE CRUSHER CABERNET SAUVIGNON

TWO OFFERINGS FROM SEBASTIANI (a California Cabernet Sauvignon and a Chardonnay) long recognized as a leader in the wine industry.

SEBASTIANI CHARDONNAY NORTH COAST This is a typically good California Chardonnay, medium-bodied, balanced (meaning no one component calls attention to itself), exhibiting aromas and flavors of apple, lemon, butterscotch, and vanilla, with a creamy mouthfeel. Taste and see!

THE CRUSHER CABERNET SAUVIGNON 88% Cabernet Sauvignon, 7 Petit Sirah, 4 Merlot, 1 Tempranillo - I must confess, I don't know what the Tempranillo, especially at 1%, adds to the wine. (The Petit Sirah adds structure, the Merlot, fruit.) This is one of the tastiest Cabs that we have in the store. It is medium-bodied, with soft tannins, and exhibits aromas and flavors of blackberry, fig, cedar, with hints of mocha. Taste and see!

COME IN FOR AN ANY-TIME TASTING OF THESE WINES.

MOULIN DE GASSAC GUILHEM RED and MOULIN DE GASSAC GUILHEM WHITE

Moulin de Gassac is an organically-farmed estate located in the Languedoc-Roussillon region of southern France, on the Mediterranean coast between Provence and the Spanish border. The region has 700,00 acres devoted to growing wine grapes, produces more than a third of the grapes in France, and is the single biggest wine-producing region in the world.


MOULIN DE GASSAC GUILHEM RED 40% Syrah, 30 Grenache, 30 Carignan (a grape used as a deep-coloring component in blends); this non-filtered wine is soft, fruity, with gentle tannins, and a long and smooth finish; it exhibits aromas and flavors of cherry, blackberry, strawberry, and spice.


MOULIN DE GASSAC GUILHEM WHITE A blend chiefly of the rare grape Grenache Blanc and Sauvignon Blanc; it exhibits aromas and flavors of pear and citrus, with a hint of white pepper; it should be drunk young, within 2 years of bottling; pair with the lighter fare of summer. 

NAPA VALLEY STERLING VINEYARDS SAUVIGNON BLANC and MATANZAS CREEK SAUVIGNON BLANC SONOMA COUNTY

TWO SAUVIGNON BLANC WINES FROM CALIFORNIA

Not as intense and fruit-forward as the Sauvignon Blanc wines of New Zealand, nevertheless, the same aromas and flavors are present: grapefruit, lemon citrus, lime, peach, and a grassy component, but much more subdued. These wines are more in the style of Sauvignon Blanc wines of France, Chile, and California. I was drinking Sauvignon Blanc from Chile for several years before those from New Zealand became so popular. These are very food-friendly wines, complementing rather than overpowering food. But, chacon a son gout, as the French would say: (literally) each to his/her own taste; or, in other words, one shouldn't argue when it comes to taste; or, you can't compare apples and oranges. Taste and see!

NAPA VALLEY STERLING VINEYARDS SAUVIGNON BLANC Medium-bodied, with a hint of sweetness. We are fortunate to have a good supply of this wine which is no longer available.

MATANZAS CREEK SAUVIGNON BLANC SONOMA COUNTY 93% Sauvignon Blanc, 7% Semillon. Dry, medium-bodied, crisp, smooth texture, and a lingering finish.

ROSE' D'ANJOU and NAPA VALLEY STERLING VINEYARDS SAUVIGNON BLANC

ROSE' D'ANJOU I have reviewed in this column mainly the rose' wines of the Provence area of France, which remains the most popular style (Whispering Angel, Mi Mi, Montaud, Minuty, Estandon). However, other areas of France also produce fine rose' wines. Anjou in the Loire Valley is one such place. The appellation (a legally defined and protected area) ROSE' D'ANJOU produced over four (4) million gallons of rose' wine in 2016. This wine is slightly sweet (off-dry), full of flavor, with aromas and flavors of strawberry, citrus, and hints of rose petal. Taste and see!


NAPA VALLEY STERLING VINEYARDS SAUVIGNON BLANC Not as intense and fruit-forward as the Sauvignon Blanc wines of New Zealand, nevertheless, the same aromas and flavors are present: grapefruit, lemon citrus, lime, and peach, but much more subdued. This wine is more in the style of Sauvignon Blanc wines of France, Chile, and California. I was drinking Sauvignon Blanc from Chile for several years before those from New Zealand became so popular. It is a very food-friendly wine, complementing rather than overpowering food. But, chacon a son gout, as the French would say: (literally) each to his/her own taste; or, in other words, one shouldn't argue when it comes to taste; or, you can't compare apples and oranges. Taste and see!

Wine of the Week

MINUTY ROSE' COTES DE PROVENCE, FRANCE If Whispering Angel - our best selling rose' wine for three straight years - is the standard of a rose' from the Provence area, Minuty is a close second. This wine is a blend of Grenache, Cinsault, and Syrah grapes, typically light and dry, with hints of peach and orange fruits. Pairing: salads, fish and shellfish dishes. A rose' to be enjoyed year-round. NB: a rose' should be consumed within 2-3 years.


NOBILO SAUVIGNON BLANC MARLBOROUGH, NEW ZEALAND One of our best selling Sauvignon Blanc wines from New Zealand. It is very food friendly, typically and boldly fruit-forward, with aromas and flavors of peach, pineapple, citrus, tomato leaf, and grassy overtones. Sauvignon Blanc wines from New Zealand continue to be among our best selling wines.

Wine of the Week

DOMAINE DE PELLEHAUT ROSE' GASCONY, FRANCE (south-west on the Atlantic coast, on the Spanish border) 30% Merlot, 10 Syrah, 10 Malbec, 5 Pinot Noir, 25 Cabernet Sauvignon, 20 Tannat, all vinified separately in stainless steel vats to ensure freshness and lightness of body; that's a lot of different varietals just for a rose' wine, but the result is very satisfying; fruit-forward, dry, with aromas and flavors of cherry, strawberry, and mineral. Serve as an aperitif or with the lighter fare of Summer.


LOUIS LA TOUR POUILLY FUISSE MACON REGION, FRANCE May be considered as a White Burgundy (100% Chardonnay); fermented and aged in stainless steel vats to ensure freshness of flavors; medium-bodied, with aromas and flavors of peach, citrus, and mango; elegant, with a long, smooth finish; you can be sure of the quality of a wine if it comes from the Macon Region.  

Wine of the Week

CHATEAU MONTAUD COTES DE PROVENCE ROSE', FRANCE. A blend of 40% Cinsault, 50 Grenache, 5 Syrah, 5 Tibouren (a little known, but highly regarded wine grape, which imparts an earthy, floral aroma). One of our most popular rose' wines in the Provence style: fresh, light, dry, with hints of fruit: melons, citrus, and strawberries.

MUGA ROSE' (ROSADO), SPAIN. A blend of Tempranillo, Garnacha, and Viura (a little known white wine grape, used to introduce a slight nutty flavor). This wine exhibits aromas and flavors of citrus, green apples, and apricot. Unlike 99.9% of rose' wines worldwide, Muga Rose' spends a brief period of time in used* oak barrels.


*USED as opposed to new oak barrels which would be too interactive, and introduce characteristics (heaviness, tastes of butter and vanilla, and texture) not desired in a rose'.

Wine of the Week

The Rose' Grand Tasting held on June 10th was a huge success. Nearly 50 rose' wines from all corners of the world were tasted. We at Harney's hope that you have found your favorites. Enjoy them throughout the Summer and beyond; rose' wines are not just for the Summer.

CHATEAU DE L'AUMERADE ROSE' PROVENCE, FRANCE made from a blend of Syrah, Cinsault, and Grenache grapes, which is typical of the style in the Provence area, the style of choice now in the United States. Crisp and dry, with aromas and flavors of peach and nectarine. Very refreshing.


HOOK & LADDER CHARDONNAY, RUSSIAN RIVER VALLEY, CALIFORNIA is a traditional California oaked Chardonnay. The style now is toward a lighter and drier Chardonnay, similar to a French Chardonnay, but I enjoy both styles, depending on what I'm eating. Europeans, generally speaking, drink wine with food. A pasta with cream sauce or chicken/seafood in a butter sauce pairs perfectly with an oaked, creamy, and buttery Chardonnay, such as Hook & Ladder; lighter summer fare pairs well with an unoaked or partially-oaked Chardonnay. But, to each his/her own, we like something because we like it, period. This Chardonnay exhibits aromas and flavors of apple-butter, lemon, and pear, with a presence of vanilla (from the oak). A smooth mouthfeel and long finish.

Wine of the Week

VERNACCIA DI SAN GIMIGNANO, TUSCANY, ITALY. My favorite Italian white wine. San Gimignano is a walled town set on a hill, a fortress really, as so many towns in Tuscany are, located about 9 miles south-east of Siena (my favorite city in Tuscany). It's not true when people say that I would drink Tuscan dishwater and enjoy it, but it's close to the truth. I fell in love with everything Tuscan: the landscape, monuments, manners, the food, and the wine.

The Vernaccia white wine grape, a somewhat obscure grape, was referred to as early as 1487; also, it is mentioned by Dante in The Divine Comedy; so, it is an ancient grape. The wine is dry, medium-bodied, with an oily mouthfeel, exhibiting aromas and flavors of citrus, and with - in what I consider the best vintages - a hint of almond.

Just as Torrontes (Argentina) and Albarino (Spain) are the signature white wines of their countries, Vernaccia di San Gimignano is the signature white wine of - I won't say all of Italy - but certainly, Tuscany. The three of them are truly distinctive wines. Taste and see!


ESTANDON ROSE', COTES DE PROVENCE, FRANCE. One of our most popular rose' wines for the last three years. It is a good example of the Provence style - the most popular style right now: light, dry, crisp, with hints of strawberry and citrus. The grapes typically used in the Provence region are Cinsault, Grenache, and Syrah. Just the wine for sipping on the deck, by itself or with the lighter fare of the summer.

Wine of the Week

Continuing to feature select Rose' wines, so that you can experience the range of styles. Right now the Provence, France, style is the most popular: light, dry, with hints of fruit (usually strawberry, peach, citrus). The longer the fruit juice remains with the skins, seeds, and stems, the deeper the color and the more pronounced the aromas and flavors.

FLEUR DE MER ROSE' (France) Done in the Provence style, this rose' exhibits aromas and flavors of raspberry, strawberry, citrus, and herbs, especially lavender, owing to the vast number of lavender plants in the region. As with all rose' wines, it was fermented in stainless steel tanks, which guarantees lightness and freshness; oak would give the wine a heavier body, and impart aromas and flavors not normally associated with a rose' wine, such as butter, cream, and vanilla.

LA CREMA PINOT NOIR ROSE' (California) As with all of La Crema wines - among the most popular wines at Harney's - this rose' is elegant; it is soft, with aromas and flavors of watermelon, cherry, and citrus, with a note of minerality on the finish.

Wines of the Week

Throughout the Summer, this column will feature rose' wines. Since so many wineries worldwide have jumped on the rose' bandwagon, there is a certain sameness of taste among the wines; wine bandwagons tend to produce similar tastes. In making a rose' wine, the fruit juice doesn't stay with the skins, seeds, and stems long enough to develop distinctive traits; and, there is no oak involved which would produce a fuller body and its own distinctive tastes, such as butter, cream, vanilla, etc. It is very difficult to distinguish between a rose' made from Pinot Noir and one made from Cabernet; at least it is difficult for me. We can talk about a particular style of rose' wine, such as the Provence, France, style: light, dry, with hints of fruit; this style is the most popular right now. Other areas of the wine world, other than Provence, tend towards slightly fuller in body, darker in color, more fruit-forward rose' wines (the fruit juice is allowed to remain with the skins, etc., longer; these wines, I feel, are more distinctive). We at Harney's have collected many rose' wines - perhaps, the best collection on the Cape - in order to expose you to as many as possible; that way, your own tastebuds can find one that appeals to you. 

BROADBENT ROSE' (PORTUGAL) Portugal is best known for Port and Madeira, but it also produces some fine red, white, and rose' wines. This rose' is made from red grapes which are peculiar to Portugal; it is slightly spritzy, which makes it very refreshing.

LE SAINT ANDRE' ROSE' Syrah 25%, Cabernet 25, Grenache 25, Cinsault 25. This rose' is done in the Provence style, exhibiting aromas and flavors of peach and orange skin, with refreshing acidity and mineral notes. Serve as an aperitif, with Summer salads, and with fish and chicken dishes.

Wines of the Week


Wines of the Week

The market has become flooded with Rose' wines. More and more vineyards are jumping on the Rose' bandwagon. Sales have increased dramatically. Some wineries are more successful than others. We at Harney's will attempt to choose the very best Rose' wines from around the world, wines that express a full range of styles, and review them in this column throughout the Summer.

BORSAO ROSE' (Spain) I'm always amused at the centuries-old battle between Spain (Garnacha) and France (Grenache), each claiming to be the origin of the Grenache grape; however, it seems to have originated on the isle of Sardinia, a part of Italy. Whatever! Borsao Rose' is 100% Garnacha. It is a rich and fruity, tasty, inexpensive, good everyday Rose'.

90+ ROSE' (France) 40% Cinsault, 35 Grenache, 15 Syrah, 10 Mouvedre.This Rose' is in the Provence, France, style: light, dry, crisp, with hints of strawberry and cherry. Very refreshing and food-friendly.

BENVOLIO TOSCANA ROSSO (Italy) This light and fruity red wine from Italy may be classified as a Summer Red. If the wine is chilled for about 30 minutes, the unpleasant taste of alcohol, which becomes pronounced in red wines in hot weather, will disappear. So, there is no reason to give up red wine for the summer. Try it and see! Other light and fruity red wines that may be considered as Summer Reds are First Crush Sangiovese and Santa Cristina.


ROSE' FESTIVAL JUNE 10, 2:00 TO 4:00

Wines of the Week

We recommend the following wines for your pleasure as the warmer weather approaches or at any time of the year. Each week throughout the Summer, we will feature two additional Rose' wines plus a white or a red.

ST. MICHAEL-EPPAN PINOT GRIGIO a product of Northeast Italy, land of the Italian style Pinot Grigio: light-bodied, crisp, and dry. Fermented in stainless-steel tanks to guarantee freshness, this wine exhibits aromas and flavors of pear and apple, with a hint of mineral. Pair with lighter foods: salads, fish/seafood/chicken dishes.


JOSH CELLARS ROSE' CALIFORNIA. Many of you are already familiar and very pleased with the Josh line of wines by Joe Carr, who travels between the Cape, where he lives, and California. Here is his version of Rose' (89% Barbera, 6 Muscat, 5 Syrah), light-bodied, fresh, dry, with aromas and flavors of strawberry, peach, and citrus. Serve as an aperitif and with lighter foods.


Mi Mi ROSE' from the Provence area of France; a blend of Cinsault, Grenache, and Syrah. It is typically dry and crisp, with hints of strawberry and peach. Serve as an aperitif or with salads and lighter foods. Another Rose' wine we have that blends Cinsault, Grenache, and Syrah, is Estandon, also from the Provence area, a best-seller for the last three years.

More Easter wines.....


We recommend the following elegant wines for your enjoyment during this holiday season:

CLOS DU VAL CHARDONNAY
NAPA, CALIFORNIA 

A more respected wine region in the world does not exist. Napa's wines, especially Chardonnay and Cabernet Sauvignon, are world-class. This medium-bodied Clos du Val Chardonnay offers many-layered aromas and flavors: pear, peach, citrus, with hints of vanilla and toast. A perfect complement to the traditional foods of the season.


LA CREMA PINOT NOIR
SONOMA COAST, CALIFORNIA

This Pinot Noir is highly concentrated. There is so much going on here. The wine exhibits aromas and flavors of raspberry, strawberry, plum, with hints of mocha and spice; and, depending on your wine palate, you might also detect cherry, cola, cranberry, black tea. Superb with lamb.


CHAMPS DE PROVENCE ROSE'
COTES DE PROVENCE, FRANCE

The Provence region of France has always been known for its rose' wines. It's only in recent years that the United States has changed from a syrupy-sweet, heavy version of rose' to the light-bodied, crisp, and dry style of Provence. Over the last three years, sales of rose' wines have risen over 40%. Mainly Grenache, Cinsault, and Syrah, Champs de Provence exhibits notes of berries, citrus, with hints of raspberry and mineral.

Easter Wines

I recommend the following elegant wines for your pleasure during this holiday season:

DAVIS BYNUM CHARDONNAY 2013
RUSSIAN RIVER VALLEY, CALIFORNIA

From a single vineyard: River West, comes this rich and creamy Chardonnay, exhibiting aromas and flavors of butterscotch, lemon, and apple; medium-bodied, with a long, lush finish.


HIGH HOOK PINOT NOIR
OREGON

One of our most popular wines for years. It exhibits aromas and flavors of red raspberry and smoky black cherry, with a hint of spiciness. The mouthfeel is full and smooth, with a very long finish. Excellent with traditional, seasonal dishes; extraordinary with lamb. 


ENDLESS CRUSH ROSE' OF PINOT NOIR 2016
RUSSIAN RIVER VALLEY, CALIFORNIA

Made from organic grapes, this superior rose' wine exhibits aromas and flavors of strawberry, watermelon, blood orange, red currant, with a hint of mineral. It was fermented with Provencal yeast in stainless steel to guarantee its freshness and fruitiness. Only 672 cases produced.

CHATEAU DES LEOTINS BORDEAUX, FRANCE

The Bordeaux region of south-west France is as recognizable and noteworthy in the wine world as Burgundy, France; Tuscany, Italy; Rioja, Spain; Marlborough, New Zealand; Mendoza, Argentina. All those regions have proven to be reliably good in the production of quality wine year after year, vintage after vintage. Think Pinot Noir, and Burgundy, France, immediately comes to mind; think Chianti, and you think of Tuscany, Italy; think Sauvignon Blanc, and you think of New Zealand; think Bordeaux wine, and you think of the region of Bordeaux, France.

Many countries in the wine world have copied the Bordeaux model of blending red wine grapes. The descriptions of such wines reads BORDEAUX STYLE. The difference, however, is that Bordeaux, France, is very strict about what grapes may be used in the blend; it is limited legally to Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec.

In price, Bordeaux wines range from the inexpensive to the very expensive, worth several thousand dollars.But inexpensive does not imply that the wine isn't good. Chateau Des Leotins (50% Merlot, 40% Cabernet Sauvignon, 10% Cabernet Franc) is a good, inexpensive, everyday Bordeaux, exhibiting aromas and flavors of plum and blackcurrant; it is dry, medium-bodied, with a firm structure, which is expected of a traditional Bordeaux. Pair with red meat, hearty stews, and grilled Portabella mushrooms.

Taste and see!

LEESE-FITCH CABERNET SAUVIGNON CALIFORNIA

It is difficult to find an inexpensive California Cabernet Sauvignon that satisfies one's expectations of a Cabernet. Although I enjoy all good wines: red, while, and Rose' - I hear that someone has produced a BLUE wine, no kidding - I'm partial to Cabernet Sauvignon, and not exclusively to those from California. A Don Melchior from Chile, a gift to me, might be among the top five wines that I have ever enjoyed. That is now my standard to judge other Cabernet Sauvignons. So, I am very discriminating when it comes to Cabernets. When one has crossed a threshold of taste, as I did with the Don Melchior, is it still possible to be satisfied with anything else?

So, when I tasted this Leese-Fitch Cabernet I was delightfully surprised. It is a very tasty, inexpensive, everyday California Cabernet. (In the same category, I also recommend the following California Cabernets: Carnivor, Woodwork, and Bogle - which is consistently good vintage after vintage, whatever the varietal.) What the Leese-Fitch lacks in weight-body, it makes up for in flavor. It exhibits aromas and flavors of blackberry, dark cherry, black currant, mocha, and caramel; and, the tannins are soft and well-integrated..

Taste and see!

CHATEAU BONNET 2012 BORDEAUX, FRANCE

The Bordeaux area in south-western France produces, on the average, over 700 million bottles of wine annually - and that is only a section of France! However, France ranks second to Italy in total wine production; Spain, with the most acres devoted to grape vines, is third; the United States fourth; and, surprisingly, Argentina is fifth. 

If you watched the Downton Abbey series on PBS, Robert, the lord of the manor, at one point, asks for the Claret wine. Claret is the word the English used referring to the red wines of Bordeaux, located right across the English Channel from them. Coppola, in our Cabernet Sauvignon section, calls his wine CLARET.

Chateaux Bonnet is a typical Bordeaux wine, typically good, that is. Wine Enthusiast Magazine has rated it 94 points. A blend of 50% Merlot, 50% Cabernet Sauvignon, it is medium- to full bodied, dry, with aromas and flavors of red and black fruit, black currant, toasted oak, and a touch of vanilla.

I recommend at least a half-hour of aeration before drinking. Initially, open the bottle and pour yourself a small amount; the wine is tight, reluctant to yield flavor. After a half-hour - an hour would be even better - you will see how oxygen has expanded the flavor.

Taste and see!

MONTE ANTICO ROSSO 2012, TUSCANY, ITALY

It isn't true what someone once said about me, that I would drink Tuscan dishwater, and say that it was delicious. That was said, I guess, because I have nothing but praise for all things Tuscan: the landscapes, monuments, people, food, and especially for the wines.Wine Spectator, the bible of wine aficionados, rated Monte Antico Rosso 2012 at 89 points. A wine scoring 86 points and above in Wine Spectator is well worth our attention; it's sure to be good.A couple of vintages ago there was a flavor in Monte Antico that I couldn't identify. It was so pronounced that it made the wine, in my opinion, imbalanced and unpleasant. This 2012 vintage has hints of that same flavor. In reading reviews of this wine, one reviewer, in describing the aromas and flavors, said chilli pepper. That was the flavor that I couldn't identify! But in this vintage it is well-integrated so as not to call attention to itself. Besides the  pleasant hint of chilli pepper, Monte Antico, a blend of Sangiovese (85%), Merlot (10%), Cabernet Sauvignon (5%), has aromas and flavors of black cherries, plums, leather, licorice, chocolate, and earth. Medium- to full-bodied, it has soft tannins and a silky texture.Taste and see!

LOUIS JADOT MACON-VILLAGES CHARDONNAY MACONNAISE DISTRICT, BURGUNDY, FRANCE

The Macon-Villages area is located in the southern part of Burgundy, France, close to the Beaujolais area. Only white wines are produced there. If you desire a 100% Chardonnay that is clean, fresh, fruity, dry, light- to medium-bodied, look for the word MACON on the label.

There is a modern trend in the United States toward unoaked Chardonnay. Wines that are fermented and aged in oak, which is a reactive container, as opposed to stainless steel, a non-reactive container, take on characteristics of vanilla, butter, cream, and toast; oak influences the taste, texture, mouthfeel, and the weight of a wine. The newer the oak, the more it imparts to the wine. I enjoy both styles, oaked and unoaked, depending on the weather and what I am eating.
 
This unoaked, stainless steel fermented Louis Jadot Chardonnay exhibits aromas and flavors of apple, melon, citrus, and mineral notes. It pairs well with salads, chicken, and fish dishes. Drink young and chilled.

Taste and see!

STARBOROUGH SAUVIGNON BLANC MARLBOROUGH, NEW ZEALAND

Many years ago, New Zealand took plantings of the Sauvignon Blanc grape vine from France - just as Argentina took plantings of Malbec, California of Cabernet Sauvignon, Chile of Carmenere; we owe much to France, at least in its knowledge and skill of wine - and, because of the difference, mainly, of climate and soil (terroir), has produced Sauvignon Blanc wines that are unique in the world of wine. For the past several years, these wines from New Zealand have been among Harney's best sellers.

Starborough has everything that you expect from a Sauvignon Blanc from New Zealand. It is fruit-forward, with a plump mouthfeel and refreshing acidity, exhibiting aromas and flavors of lemongrass, grapefruit, and lime. The aromas and flavors are much more pronounced than those of a French Sauvignon Blanc or a Chilean (which I have been enjoying for over 25 years) or those from California. But, chacon a son gout (to each his own). One style is not bad, the other good, it's just a matter of taste.

Taste and see!

WILD OATS SHIRAZ MUDGEE, CENTRAL RANGES NEW SOUTH WALES, AUSTRALIA

Shiraz and Syrah are the same grape - just as Pinot Grigio and Pinot Gris are the same grape. If anything, the wines produced from this grape differ in style. Shiraz, the preferred name in Australia, is typically a sumptuous, fruit-forward, jammy wine; Syrah, the preferred name in France, varies greatly. Shiraz is the signature grape of Australia, just as Sauvignon Blanc is the signature grape of New Zealand, and Malbec of Argentina. Shiraz from Australia became very popular in this country in the 80s and 90s, but is less so now. Tastes change: not too long ago Chardonnay and Merlot were the preferred white and red wines in the United States; now it is Pinot Grigio and Pinot Noir (with Red Blends a close second).

Wild Oats is, in the tradition of Australian Shiraz, fruit-forward and jammy. It is a dark wine (the grape itself is very dark-skinned), balanced, with a velvety mouthfeel, exhibiting aromas and flavors of dark berries, plums, mocha, and black pepper; it pairs well with barbecued foods and similar dishes. 

Taste and see!
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