Search This Blog

WINE OF THE WEEK, February 23, 2013


14 HANDS COLUMBIA VALLEY 
WASHINGTON STATE  RED BLEND

More and more red-blend wines are appearing in the marketplace; even the more prestigious and upscale vineyards are now jumping on the red-blend bandwagon. The main reason for this trend is that red blends are meant, in most cases, to be immediately drinkable: open and drink. The vast majority of wine buyers purchase wines on their way home from work to be consumed that evening with dinner, or they buy wine for weekend consumption. There is little thought of cellaring (storing a wine, in some cases for years, until it matures). Many people, not having the time or the patience, find the need for aeration (exposure to air for a certain length of time to achieve maximum flavor) to be a nuisance. The vintner (wine maker), in making the red blend, acts like a chemist, adding a particular varietal of grape/wine to achieve a desired effect. Perhaps a particular blend-in-the-making needs more fruit (add more Merlot), perhaps it needs a hint of wood (Cabernet Sauvignon), perhaps it needs some spice (Zinfandel), and so forth. 14 HANDS, a red blend from Columbia Valley, is one of those wines that make you smile after the first sip. I am partial to the red wines - especially the Merlots - produced from grapes grown in the Columbia Valley which has desert-like conditions (hot days, abundant sunshine, and cool nights), rich volcanic soil, and plentiful runoff water from the Cascade Mountains which is utilized as needed. In the 1950s, the predominant, almost exclusive, crop grown there was sugar beets. Sugar beets! Then along came someone who envisioned great wine. Good for him! Good for us! 14 HANDS is deep ruby red, full-bodied, full-flavored, a mouthful of ripe dark berries, with hints of mocha and wood. The percentage of each varietal of grape/wine is not revealed, but I suspect it is mainly Merlot (only Bordeaux and Tuscany produce equally exceptional, luscious Merlots), with lesser percentages of Cabernet Sauvignon and Cabernet Franc. At $12.99, it is an affordable, everyday wine. Harney's has many such satisfying red-blend wines at reasonable prices. Other recommended red-blend wines: Menage a Trois, Sterling Meritage, Piccini Memoro. Ed, the Wine Guy, is available at Harney's, Wed. through Sat. 4:00 to 7:00.

WINE OF THE WEEK February 10, 2013

Rosenblum Cellars Vinter's Cuvee XXXIII Zinfandel California
 
Many reviewers of this wine call it a good introduction to Zinfandel. I take exception to the use of the word introduction. I find it a good Zinfandel, period, full-bodied, with robust and intense scents and flavors of blackberry and raspberry, and with more than just a hint of spice. A very satisfying mouthful. Food pairing: a hearty pasta sauce; barbecue dishes. Just this past summer, I visited Rosenblum Cellars in Alameda, California, and tasted several of its wines, one more pleasurable than the other. Cuvee, by the way, simply means a blend. Priced at $9.99/2 for $18.00, I feel that this is an exceptional buy. 

Ed, the Wine Guy, is available at Harney's 4:00 to 7:00 Wednesday through Saturday.

WINE OF THE WEEK, February 03, 2013

The Crossings 2011 Sauvignon Blanc Marlborough New Zealand
 
 
 
 
I recently visited a restaurant here on the Cape that spelled Sauvignon Blanc as Blank. (I don't think it was a typo.) The Crossings is anything but Blank. It is a lively mouthful, with an unique flavor of gooseberry: grapefruit, lemon, and lime; it is crisp and slightly pungent. This particular vintage: 2011 has been universally rated very high. France and Chile also extensively produce Sauvignon Blanc, each country with its distinctive scents and flavors, but I favor New Zealand Sauvignon Blanc. Taste the offerings of all three countries and compare. A recent pairing of a tossed green salad with crumbled feta and a New Zealand Sauvignon Blanc was extraordinary. $14.99.
 
Ed, the Wine Guy, is available at Harney's from 4:00 to 7:00 Wednesday through Saturday. 
 

WINE OF THE WEEK January 31, 2013

Viu Manent Gran Reserva Cabernet Sauvignon Valle De Colchagua Chile
 
 
 
In general, I believe that Chile, after California, produces the most satisfying Cabernet Sauvignon. Viu Manent's Gran Reserva exhibits a traditional style: full-bodied, with scents and flavors that we expect from a good Cabernet. To the eyes, it is deep ruby red; to the nose, scents of black currant, fig, and date; to the mouth, flavors of plum, dark chocolate, and hints of coffee. But, give it room! Give it air! Let it breathe! It's a young Cabernet, and it needs - with the help of air - to expand and develop. I suggest opening the bottle, and then forgetting about it for at least an hour, preferably longer than that. It would be interesting, by way of comparison, to take a sip immediately after opening, and then compare that to a taste after an hour or so of breathing. How mellow it has become! How delicious! Suggested food pairings: beef stew, grilled steak, barbecue, chili. This Cabernet - as well as Viu Manent's Carmenere and Malbec - is on display in the marketplace at Dark Horse Beef and Deli Co., as well as in Harney's. All three varietals are $10.99, 2 for $20.00.
 
Ed, the Wine Guy.