The Wine RackBy Suzanne and Parks Hall
Drinking wine is fun. But many people make it too complicated. That’s why for more than 10 years, we’ve tried hundreds of wines and shared what we’ve discovered with newspaper, magazine and now Travellady.com readers. Our approach to wine tasting may not be scientific. But it is down-to-earth. Since we believe wine and food are a natural combination, we consider that when trying wines and make pairing suggestions for every wine we recommend. You may not agree with all our choices. But you can be assured that the wines we recommend, whether priced at $10 or $40, represent good value. And speaking of prices, please remember that they can vary from city to city and that some wines may not be available everywhere. TOP PICK
2001 A recent wine tour of Southern Italy’s Campania region brought an introduction to this delightful white wine. The ancient Greeks brought the Greco or Greco di Tufo grape to Italy and began the long and cherished history continued by modern Italian wine makers like those at Feudi di San Gregorio. A very fruity nose with hints of pineapple, wood and mint lead into an equally fruity palate marked by the rich taste of peaches, pears, pineapple and a hint of almonds. This is an easy drinking, well-balanced, medium to full-bodied wine that’s well worth the price. Some slight citrus flavors give it a clean dry feel. It finishes long and lingering. An extremely versatile food wine, you can pair it with everything from cold meats and shellfish, to spicy Mexican and Asian foods, poultry and even red meat. It’s a natural with rich pasta dishes which Italians usually serve as a second, not a main course. OTHER GOOD BETS THIS MONTH
1999 Made from 100% Merlot grapes grown on the Northeastern tip of New Zealand’s South Island, this rich ruby red wine is filled with the flavors of ripe plums, black currants and spicy vanilla. The nose is dominated by licorice, chocolate and fruit aromas. Slightly chewy, this is a complex, hearty wine with strong tannins that will stand up well to rich red meat dishes, especially beef and lamb, and strong-flavored cheeses.
2001 Here’s a lovely crisp, clean Chardonnay that will fill your nose with the aromas of peaches, nuts and cloves. Peaches and pears, with more of those nuts and cloves, dominate the flavor and are enhanced by some light oak. This is a very well balanced wine perfect for serving with rich, creamy pasta and chicken or fish dishes, grilled chicken, fish or seafood and soft, mellow cheeses. Image by S. Parks Halls Back to the Wine Rack index page |
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