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!

QUERCETO CHIANTI GREVE IN CHIANTI TUSCANY, ITALY

(QUERCETO: comes from the Latin word for oak tree:quercus; the vineyard is located near an oak forest)

Ah, Tuscany! Why did I ever leave you? I had the opportunity to spend a year in Tuscany on an award-winning vineyard, and  learn firsthand what was only book knowledge to me: pruning in the winter; bud-break in early spring;flowering; berry formation; veraison: color change (only when a certain level of sugar is reached) from green berries to a deep purple, if they’re red grapes, or to a golden green, if they’re white; and, finally, harvest, between late August and early November. But, alas, I left you! It will forever be a loss and a regret.

The red grape Sangiovese is the most widely-planted grape in Tuscany. It is the basis for the wines: Chianti, Brunello di Montalcino, and the Super Tuscans. Querceto is mostly Sangiovese, with very little amounts of Canaiolo (a red grape) and Trebbiano (a white grape) to soften the finished wine. For an entry level Chianti - the vineyard also produces the higher ends Classico and Reserva - it is a very good Chianti with typical aromas and flavors: black cherry, plum, raspberry, earthiness, an herbal component (thyme? oregano? bay leaf?); it is medium-bodied, balanced (no single component dominates), with soft tannins.

Serve with tomato-based sauces, steak, burger.

Taste and see!

BONTERRA CABERNET SAUVIGNON MENDOCINO COUNTY, CALIFORNIA

Your taste buds may not be able to distinguish between a wine made from organically grown grapes  - as this Cabernet Sauvignon is - and a wine made from typical farming practices that use herbicides, pesticides, and fungicides (that's a lot of -cides!) in the vineyards, but your mind and body will appreciate the difference.

Bonterra Cabernet Sauvignon exhibits aromas and flavors of cherry, currant, raspberry, vanilla, cedar, and tomato leaf (I think that is a good and apt description; a combination of oak and tannins is responsible for that aroma). The wine is medium-bodied, with smooth, unobtrusive tannins, balanced acidity, and a lingering finish.

Taste and see!

Thursday January 19, from 5:15 to 6:00, marks the first of eight (8) wine talks by Ed the Wine Guy. The format will be: a brief presentation followed by a wine tasting, illustrating points made in the presentation. A full schedule may be had in the Marketplace's January Newsletter.

FASCINO ORGANIC PROSECCO VENETO REGION (CAPITAL: VENICE), ITALY

Strictly - and legally - speaking, the word Champagne can be used only to describe the sparkling wines produced from grapes grown in the Champagne region of France, and produced according to strict regulations and methods. Other wine regions of the world use the term sparkling wine. 

Italian sparkling wines, depending on their level of effervescence (the strength/size of the bubbles), are classified as spumante (full-sparkling) or frizzante (semi-sparkling).

Fascino Organic Prosecco, made from the Glera grape, is an uncomplicated, dry, crisp frizzante sparkling wine, exhibiting light citrus flavors. Serve as an aperitif or for toasting. It pairs favorably with ham, mild cheeses, and sushi - or with anything else that your own taste buds dictate.

Taste and see!

The staff of Harney's thanks all of you for your patronage, and wishes you a happy and healthy new year.

FRANCISCAN ESTATE CABERNET SAUVIGNON NAPA VALLEY, CALIFORNIA

Years ago, a customer asked me to recommend a Cabernet Sauvignon. Her usual wine of choice was Merlot, and she wanted to try a different red varietal. Within an hour she telephoned: that was the worst-tasting wine I ever tasted, she said, obviously annoyed at me for recommending such a terrible wine. What did it taste like? I asked. She answered: I could taste licorice, black pepper, tobacco, and leather, among other things. Lady, you have a very sensitive wine palate; not many people I know would be able to detect as many flavors as you did. What I sold you was a very fine Cabernet Sauvignon. I think I'll go back to my Merlot, she said and hung up.

This Franciscan Cabernet Sauvignon is 83% Cabernet, 10 Merlot, 3 Malbec, 3 Petit Verdot, and 1% Syrah. It is medium- to full-bodied, deep in color and intensity, with aromas and flavors of plum, blackberry, licorice, leather, black pepper, mocha, spice, and vanilla.

Taste and see how many flavors you can detect.

DR. L (LOOSEN) RIESLING MOSEL VALLEY, GERMANY

The most widely-grown wine grape varietal in Germany is Riesling. The Mosel Valley in Western Germany, where this Riesling is produced, is right across the Rhine River from Alsace, France.

Our most popular imported Riesling is Dr. L, and with good reason. Not only is it a great value, but, vintage after vintage, it never fails to satisfy. The Loosen family, for over 200 years, knows what it is doing.

Rieslings range from dry (not sweet) to off dry (a hint of sweetness) to medium sweet to sweet to late-harvest sweet (the grapes are allowed to hang on the vines well beyond normal picking time to be used mainly for dessert wines). Remember the formula for fermentation: yeast + grape juice = alcohol, sulfites (all wines contain sulfites), and carbon dioxide (bubbles, which are trapped when making champagne); less yeast or killing off the yeast (usually by dropping the temperature) will result in a sweeter wine. So, the end result is in the hands of the vintner.

Dr. L Riesling is off dry (just a hint of sweetness). It exhibits refreshing acidity, with aromas and flavors of peach and nectarine, with a mineral note (from the slate soil).

Taste and see!

UPPERCUT CABERNET SAUVIGNON NAPA VALLEY, CALIFORNIA

A Cabernet Sauvignon from Napa Valley! Enough said! In my opinion, no place in the wine world produces a Cabernet Sauvignon that is comparable - with the possible exception of Chile; I recently had an exquisite Don Melchior from Chile.

This Uppercut selection (98% Cabernet Sauvignon, the balance: Petit Verdot, Cabernet Franc, Malbec, Merlot) is unmistakably a Napa Valley Cab. It satisfies all expectations, exhibiting classic Cabernet Sauvignon aromas and flavors of blackberry, black cherry, black currant, cocoa, espresso, caramel, and a hint of wood. A perfect balance of fruit, tannins, and acidity, it has a rich mouthfeel, velvety texture, with a deep, intense flavor.

Enough said! Taste and see!

14 HANDS HOT TO TROT RED BLEND

Anyone who knows me is aware that my favorite Merlots - and Merlot-based blends - in the United States come from grapes grown in and around the Columbia Valley, Washington State. A friend, who was in the Air Force in Washington State in the 50s, tells me that, at the time, the prevalent crop there was sugar beets . . . sugar beets! Then, someone with vision realized that the valley had near-perfect conditions for growing wine grapes, particularly red wine grapes: hot, dry days; cool nights; abundant runoff water from the Cascade mountains to the west; and a longer growing season than even Napa Valley. (I suspect that the Mendoza region of Argentina produces such great Malbecs because it shares conditions similar to Columbia Valley: hot, dry days; cool nights; abundant runoff water from the Andes mountains to the west.)

This 14 Hands offering has long been a favorite here at Harney's. A blend mainly of Merlot and Syrah (Shiraz, the same grape), it exhibits aromas and flavors of cherry, red currant, plum, and tea, and has soft tannins, with a lingering finish. Simply delicious!

Taste and see!

MASCIARELLI WINES

In previous Wine of the Week write-ups, I featured the five Masciarelli wines which were to be served at our Wine Dinner - a huge success! - at Gerardi's Cafe. The two remaining Masciarelli wines we offer at Harney's are:

MASCIARELLI MONTEPULCIANO D'ABRUZZO  Already a favorite among our patrons, this wine is affordable, earthy, intense, with aromas and flavors of black cherries, red currants, violets, with a hint of tobacco.

MARINA CVETIC MONTEPULCIANO D'ABRUZZO  This is one of my top five wines at Harney's; to me, it is the ultimate - to date, at least - expression of the Montepulciano d'Abruzzo grape varietal. This is a powerful wine, full-bodied, succulent, earthy, bursting with aromas and flavors of blackberries, black cherries, dark chocolate, smoke. It has a silky texture and a long, long finish.

Taste and see!

Wine Dinner

WINES OF THE WEEK

Featuring the three red wines that will be served at our Wine Dinner November 9th at 6:30 at Gerardi's Cafe - call 508-394-3111 for reservations.

THIRD COURSE: MASCIARELLI VILLA GEMMA MONTEPULCIANO D'ABRUZZO RISERVA  A mouthful, but so is the wine. Montepulciano d' Abruzzo is the name of the grape. The wine is full-bodied and savory, with gentle tannins, with aromas and flavors of blackberry, plum, and hints of chocolate. A perfect accompaniment to the lamb and mushroom ragu.

FOURTH COURSE: MASCIARELLI MARINA CVETIC MERLOT My favorite Italian wine producers are Piero Antinori and Marina Cvetic. This Merlot is unlike any other Merlot that you have ever tasted. Full-bodied, rich, complex. Similar - I may be bold to say - to the Merlots from Washington State. Pairs perfectly with the grilled fillet Mignon.

FIFTH COURSE: BEPPE MARINO BRACHETTO BRAMUSA  Brachetto is an Italian red wine grape. The wine is usually served as an aperitif or as a dessert wine. It is light-bodied, lightly sparkling, slightly sweet, and highly aromatic, the predominant aromas and tastes are strawberry, raspberry, and rose petal. It will be served with dessert: chef's surprise. 

WINES OF THE WEEK

In anticipation of our Wine Dinner at Gerardi's Cafe on November 9, at 6:30 - call Gerardi's for reservations - we are featuring two white wines that will be served that evening:

MASCIARELLI TREBBIANO D'ABRUZZO

Abruzzo is one of the twenty regions of Italy; its western border lies 50 miles east of Rome, its eastern border is the Adriatic Sea. This wine is 100% Trebbiano grape. It is straw-yellow in color with hints of green, exhibiting aromas and flavors of apple and apricot; all the components are held together by a crisp acidity. It is fermented and stored in stainless steel vats which ensures its lightness and freshness.

MASCIARELLI MARINA CVETIC TREBBIANO D'ABRUZZO

Marina Cvetic and Piero Antinori are my favorite wine producers in Italy. Her version of Trebbiano is accomplished by fermenting and maturing in new oak barrels - as opposed to the Trebbiano above. The results are a matter of difference, not of quality. Oak introduces the notes of honey, candied fruits, wood, caramel, vanilla; this version is smoother and richer.

Taste and see the difference! Or, what is even better, come to the Wine Dinner on the 9th, and taste and see the difference!

SHANNON RIDGE ZINFANDEL HIGH ELEVATION COLLECTION LAKE COUNTY, CALIFORNIA

This is the last wine that will be served at our Wine Dinner at The Loft Restaurant in The Cove Resort Inn, West Yarmouth, on Thursday, October 27th @6:30; for reservations call 774-552-2177.

6TH COURSE: Chocolate mousse topped with fresh raspberries. This Zinfandel exhibits aromas and flavors of smoky cherry, raspberry, blackberry, caramel, vanilla, and spice. The raspberry flavor in the dessert and in the wine make this a perfect pairing.

Taste and see! Or, what is even better, come to the Wine Dinner, and taste and see!

SHANNON RIDGE BARBERA LAKE COUNTY, CALIFORNIA

To continue with the wines that will be served at our upcoming Wine Dinner at The Loft Restaurant in The Cove Resort Inn, West Yarmouth, on October 27 @6:30 - for reservations, call 774-552-2177:

5TH Course: Shannon Ridge Barbera served with slow braised short rib atop whipped garlic mashed potatoes, grilled asparagus, with a demi-glace.

This is, perhaps, the finest Barbera outside of the Piedmount area of Italy that I have ever tasted. So often, grape vines are taken from their native soil and transplanted in a different country, in a different continent. The resultant wine may be a good wine, but the tastes do not approximate those of the original area - a different climate and a different soil produce a different wine. This Barbera not only approximates the tastes of the Piedmount area, but, in my opinion, may even surpass them. The grapes were allowed to remain on the vine for an extended time to allow for maximum ripeness. This is a full-bodied, well-balanced wine with aromas and flavors of raspberry, cherry, creamy vanilla, and spice, with a lush, silky finish.

Taste and see! Or, what is even better, come to the Wine Dinner, and taste and see!

VIGILANCE CIMARRON RED BLEND SHANNON RIDGE LAKE COUNTY, CALIFORNIA

  

To continue with the wines that will be featured at Harney's Wine Dinner at The Loft in the The Cove Resort, West Yarmouth, on October 27th @6:30 - for reservations, call 774-552-2177.

4th Course: Vigilance Cimarron (meaning a wild, natural place, referring to the use of sustainable farming practices) Red Blend served with a grilled lamb chop atop cauliflower puree, grilled artichoke hearts, and topped with chimichurri sauce (an uncooked garlicky Argentinian sauce). Wine varietals used in the blend: 38% Zinfandel, 25% Syrah, 12% Petite Sirah, 20% Merlot, 5% Cabernet Sauvignon. Medium- to full-bodied, this wine exhibits aromas and flavors of blackberry, cherry, spice, a herb component (bay leaf?), and black pepper. The tannins are soft, there is a good balance, and a long, lush finish.

Taste and see now! Or, what is even better, come to the Wine Dinner, and taste and see! 

VIGILANCE CHARDONNAY SHANNON RIDGE FAMILY OF WINES LAKE COUNTY, CALIFORNIA

We are continuing to feature the wines which will be served at our Wine Dinner to be held at The Loft at the Cove Resort Inn, West Yarmouth, on the 27th of October at 6:30. Please call 774-552-2177 for reservations.

Third Course: Vigilance Chardonnay served with curry shrimp set atop a warm shaved apple, radiccio, cilantro and mint salsa. This Chardonnay exhibits aromas and flavors of melon, pear, apple, a hint of pineapple, toast, and vanilla; there is a fine balance of creaminess and acidity.

Taste and see now, or, what is even better, come to the Wine Dinner, and taste and see!   

SHANNON RIDGE SAUVIGNON BLANC LAKE COUNTY, CALIFORNIA

Over the next few weeks, I will be featuring the wines of Shannon Ridge Family of Wines as a prelude to our Wine Dinner to be held at The Loft Restaurant at The Cove Resort Inn, West Yarmouth, on the 27th of October at 6:00. If interested - our last Wine Dinner at Gerardi's Cafe was a huge success - please call 774-552-2177 for reservations.

As more and more vineyards are thankfully doing, Shannon Ridge practices sustainable farming which means that it wants to ensure a productive future for the land for generations to come.

The first wine served at the Wine Dinner will be Shannon Ridge Sauvignon Blanc to accompany an Arugula salad with shaved fennel, orange, grape tomatoes, and champagne lime vinaigrette. This wine, not as intense and fruit-forward as the Sauvignon Blancs of New Zealand, has aromas and flavors of apple, grapefruit, mango, lemon grass, with a good acidity which holds all the components together. A perfect complement to the salad.

Taste and see! What is even better, come to the Wine Dinner, and taste and see!

BODEGAS ONDARRE CREATOR RIOJA, SPAIN

By:  Ed “The Wine Guy”

N.B: Spain has the largest surface area of vineyards in the world; it is the third largest wine producer. Bodegas is the Spanish word for winery/wine cellar/wine storehouse.

Rioja is both a region in north-central Spain and a type of wine, a red blend, with the Tempranillo grape being the best known and most widely used grape in the blend. A distinctive characteristic of Rioja wine is the effect of oak aging, without which the wine would be quite thin. Ondarre Creator exhibits aromas and flavors of black cherry, blackberry, toast (oak influence), with hints of coffee and spice; but, first and foremost, what strikes you immediately is its pronounced and unifying acidity, which holds all the other components together.

What a delicious wine! Taste and See!

Listen for the Wine of the Week every Wednesday between 8-9 am on the New   Frank Morning Show with Stevie, Sarah and Marty from Harney’s Wine and Liquor’s

     

UNDERWOOD PINOT NOIR OREGON

 By:  Ed "The Wine Guy"

For many years, the white wine of choice in the USA was Chardonnay, the red wine of choice was Merlot; now, it is Pinot Grigio (Gris, the same grape) and Sauvignon Blanc - a virtual tie - for white wine, and Pinot Noir for red. Tastes change, in clothes, in cars, in wines. The change in favor of Pinot Noir is due, in large part, to the 2004 movie SIDEWAYS, in which Pinot Noir was featured.
The Burgundy region of France is the home of Pinot Noir where the wines can age well, often 15 to 20 years after the vintage. The Pinot Noir grape is a very difficult variety to cultivate and transform into wine; difficult but most rewarding. It is very thin-skinned and sensitive, less tolerant of hard, windy, hot and dry, harsh conditions than Cabernet Sauvignon, Syrah (Shiraz, the same grape), Merlot, and Malbec. Many vineyards aren't even tempted to grow such a finicky grape. We are thankful to California and Oregon for their boldness and skill.
This Underwood Pinot Noir is light- to medium-bodied; transparent; exhibiting classic aromas and flavors: raspberry, a hint of chocolate, earthy undertones.
As an aside: Underwood is now producing wines in a can. I was very skeptical at first; believe it or not, they are delicious and handy: ready-to-travel wines.
Taste and see!

     

Washington Hills Late Harvest Reisling, Washington State

Cuvee Les Maulins Bales Domaine Fournier Par Celestine Blondeau, France

LOBSTER REEF SAUVIGNON BLANC MARLBOROUGH, NEW ZEALAND

By: Ed "The Wine Guy"

Think lobster, think Maine. But in this case think the southerly island of New Zealand, the Marlborough coastline, inhabited by a species of brightly-colored Rock Lobster. New Zealand Sauvignon Blanc continues to be one of Harney's top categories of wine; its aroma and taste is unique in the wine world. The cool climate, extended sunshine hours, and soil (terroir) produces an intensely aromatic, fruit-forward, light, crisp, dry, fruity - but not sweet - wine, with flavors and aromas of citrus (commonly grapefruit), lemongrass, and passion fruit (hints of pear-strawberry), with an herbal (tomato stalks?) and mineral component. Very complex and stunning! Chile, the U.S., and France also produce notable Sauvignon Blanc, but the aromas and flavors are much more subdued than those of New Zealand. Even a novice to the wine world, in a blind tasting of several worldwide Sauvignon Blanc, can tell the difference. Taste and see!

AIME ROQUESANTE COTES DE PROVENCE ROSE' FRANCE

By:  Ed “The Wine Guy:

Gone are the days of sickenly-sweet, heavy Rose' wines. Now, the Rose' of choice is dry (not sweet), light, with hints of fruit (strawberry, peach, melon, citrus), and refreshingly crisp and clean (due to its acidity). Aime Roquesante is one of these wines which have become known as the Provence style of Rose'. Just a few years ago, Harney's had about a dozen Rose' wines to satisfy the palates of our clients; now we have at least three times that number, the majority of which are of the Provence style. Aime Roquesante is a blend of the varietals: Cinsault, Grenache, and Syrah; it is salmon in color, with a creamy mouthfeel. I suggest serving it as an aperitif, as an accompaniment to salads, to chicken, fish, and seafood dishes, and to clambakes. Taste and see!

SAN ANGELO PINOT GRIGIO CASTELLO BANFI WINE ESTATE MONTALCINO, TUSCANY, ITALY

 By:  Ed "The Wine Guy"

Montalcino: the home of the Super Tuscans, Brunello di Montalcino, and San Angelo Pinot Grigio. We usually think of Italian Pinot Grigio as coming from the northeast of Italy (the wider Venice area). However, San Angelo, in my opinion, rivals - if not surpasses - the Pinot Grigios of northeast Italy, including Santa Margherita, which for a long time has been the standard of that varietal. Perhaps Santa Margherita has been the standard because it was the first Pinot Grigio to have such an impact, just as Cloudy Bay was the first New Zealand Sauvignon Blanc to create such a stir. Both wines have achieved the status of cult wines, with the resultant higher prices. Don't get me wrong, both Santa Margherita and Cloudy Bay are very good wines, but others have come along that, in my opinion, have equaled, if not surpassed, them. For example, Whitehaven Sauvignon Blanc and San Angelo Pinot Grigio. Many vineyards worldwide - too many, really - have jumped on the Pinot Grigio bandwagon; it is their new cash-cow; the proliferation offers nothing or very little that is unique/distinctive, similar to so many Merlots, which are interchangeable: if you have tasted one, you have tasted a hundred. San Angelo has a fuller body than most Pinot Grigios; no oak; it is crisp; fresh; refreshing; with flavors and aromas of peach and a hint of anise; with a good finish (how long it stays with you). Vernaccia, from the region of San Gimignano, and San Angelo are my two favorite Italian white wines. Taste and see!