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
1999 If you like to cellar wines, here’s one that deserves a place in the rack. Once you try it though, you may want to buy more to enjoy now. This blockbuster red from Italy is almost black in color with a musty, earthy, dark cherry nose. It comes in puckery dry and filled with tannins which move out to leave a full-bodied, thick-on-the- tongue wine filled with black cherry flavors. Smooth and well balanced, this is a hearty and fresh wine made from a clone of the Sangiovese grape used in Chianti. It’s worth every penny you’ll pay for it. Frankly, we enjoy just sipping it. It is nevertheless a great food wine. Serve it with wild mushroom dishes, especially mushroom risotto, pasta with hearty meat sauces, fine hard Italian cheeses, like Parmigiano-Reggiano, and great steaks. OTHER GOOD BETS THIS MONTH
2000 We seem to be into “Rambo” reds this month. This one has an assertive nose of herbs and plums and a spicy flavor with undertones of dried berries. Chewy with moderate tannins, this is a good red meat wine. We like it with grilled beef and lamb and even burgers. It’s also a good match for sharp Cheddar cheese and pizza topped with everything.
2001 Looking for a great tasting Gewurztraminer at a bargain price? This is it. Creamy, medium dry and filled with ripe pear flavors, this not a crisp, dry Alsatian-style Gewurz, but it is a delicious one. Pair it with fresh fruit, smoked fish and turkey and Asian dishes that are slightly spicy, not sweet. Image by S. Parks Halls Back to the Wine Rack index page |
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